Loading episode...

Tom Kerridge's Sunday Lunch

Season 2 • Episode 3 • Roast Lamb

3 / 8

Select Server:

If one server doesn't work, try another

Tom Kerridge's Sunday Lunch Season 2, Episode 3: Roast Lamb

0 0 • 30 min • 0.0/10

Chef Tom Kerridge shares his step-by-step guide for cooking up the perfect Sunday lunch, from the amazing main meal to an indulgent pudding to wrap things up. Watch Tom Kerridge's Sunday Lunch Season 2, Episode 3 Roast Lamb in HD free online. Enjoy high-quality streaming of Tom Kerridge's Sunday Lunch Season 2, Episode 3 and share your thoughts in the comments below!

Comments

Please to post a comment.

No comments yet. Be the first to comment.

Episodes

8 episodes
1

Roast Beef

Tom shares his two-step method for serving rose-pink beef. Plus, giant Yorkshire puddings, cheesy leeks and a rich Madeira gravy complete his mouth-watering roast

30 min
2

Spanish

Tom celebrates the flavours and ingredients of Spain! First up, he slow-cooks a rich pork and bean stew and then serves a creamy Catalan flan for dessert.

30 min
3

Roast Lamb

Chef Tom Kerridge shares his step-by-step guide for cooking up the perfect Sunday lunch, from the amazing main meal to an indulgent pudding to wrap things up.

30 min
4

Middle Eastern

Tom fires up the barbecue for a spicy Middle Eastern feast. He cooks spicy barbecued chops, grilled halloumi with chilli, and a Fattoush salad.

30 min
5

Venison Pie

Tom shares his step-by-step method for creating mouth-watering venison pies. For dessert, he makes a pear and chocolate frangipane tart served with Chantilly cream.

30 min
6

Chinese

Tom transforms his favourite Chinese dishes into a delicious Sunday feast. First up, he makes aromatic crispy duck served with pancakes and homemade plum sauce.

30 min
7

Roast Chicken

Tom cooks a tasty posh version of chicken and chips. He serves each guest their own poussin, served with wedges and two salads, ranch and panzanella.

30 min
8

French

Tom pays homage to the South of France. He makes a seafood bouillabaisse with sea bass, red mullet and shellfish, and praline and chocolate profiteroles.

30 min