麻豆官网首页入口

Tom Kerridge is the only chef in the country to have won two Michelin stars for cooking in a pub. This time, Tom cooks two roast dinners that are a bit different to the average Sunday lunch.

First up is the British tradition of roast beef but Tom's version has a twist - his treacle-cured beef is marinated in the sticky sauce for 24 hours and then 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 Sunday lunch without meat, Tom has got a fishy take on beef wellington - turbot wrapped in puff pastry. This dish looks fantastic but needs the right fish and so, Tom travels to the Cornish coast to meet up with his fishmonger who helps him find the perfect catch.

However, before he gets going on the main courses, Tom demonstrates how to make an indulgent breakfast. His scrambled egg with bacon and English truffle is the perfect way to kick start a lazy Sunday morning.

Since it is a Sunday, there are two puddings. A decadent chocolate and ale cake served with a muscovado cream and a lighter lemon posset which is great for those who have over-indulged on the main course. This episode is packed with ideas that will make Sunday lunches something to really look forward to.