In this penultimate episode Tom Kerridge prepares two roast dinners that are a bit different to the average Sunday lunch. First up is roast beef but Kerridge’s version has a twist: the joint is marinated in treacle sauce for 24 hours before being cooked to perfection. He also gives us some valuable tips on how to get roast potatoes crispy and Yorkshire puds light and fluffy.
For those looking for a meat-free meal, the Michelin-star pub chef offers a fishy take on beef wellington: turbot wrapped in puff pastry. This episode is packed with ideas that will make Sunday lunches something really to look forward to.