Tom Kerridge's Sunday Lunch - Season 2

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.

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.

Tom shares his speedy method for the perfect roast lamb with salsa verde and minty potatoes. For dessert, he makes an apricot pie with almond crumble.

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

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.

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.

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.

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.