22min - Tom shares more Sunday Lunch secrets from his pub kitchen. He shows us how to cook rosy pink roast beef, light and crispy Yorkshire puddings, cheesy leeks and a rich Madeira gravy. For pudding there is a mouth-watering salted caramel apple pie.
22min - Tom celebrates the flavours and ingredients of Spain with a rich pork and bean stew, slow-cooked with wine and herbs until beautifully tender. Alongside are Spanish-style rice and zesty green beans. For dessert, Tom makes a creamy Catalan flan.
22min - Tom’s speedy roast lamb is cooked perfectly in two simple steps; hot and fast on the grill, then a quick roast in the oven. Salsa verde, minty potatoes, courgettes and peas complete the main course, with an apricot pie with crumble topping for pudding.
22min - Tom fires up the barbeque to make a delicious, Middle East-inspired feast. A main course of spiced chops, grilled halloumi with honey and chilli and Fattoush salad, is followed by pistachio and orange drizzle cake topped with candied orange slices.
22min - Tom reinvents an old-school classic, pie and mash. Venison, prunes and chestnuts are slow-cooked in red wine and topped with a suet pastry lid. Alongside, he makes silky-smooth mash and creamy spinach. For pudding, it’s pear and chocolate frangipane tart.
22min - For his Chinese lunch menu, Tom serves a crispy duck and all the trimmings, including a delicious plum sauce. Alongside, there’s wok-fried noodles and watermelon salad. For pudding, banana fritters with lime and coconut ice cream round off the feast.
22min - For his summertime menu, Tom serves each guest their own poussin with garlic, herbs and lemon. Skin-on wedges, an Italian panzanella salad and an American ranch salad complete the main course. Dessert is Victoria sponge filled with passion fruit curd.
22min - The centrepiece of Tom’s French-themed feast is bouillabaisse, a luxurious fish soup served with sea bass, red mullet and shellfish and topped with prawn oil. Dessert is profiteroles, filled with praline cream and covered in chocolate sauce.
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