Tom Kerridge begins the series by making a summer Sunday lunch inspired by the flavours of holidays abroad.

Tom spices it up with a Mexican street food inspired Sunday lunch. He slow cooks a smoky beef brisket with homemade mini tortillas. For pudding he makes churros with a hot chocolate dipping sauce.

Tom celebrates spring with a Sunday lunch classic: roast lamb. He slow-cooks it over layers of thinly sliced potatoes, served with a delicious cheesy broccoli gratin.

Tom brings an all-time favourite dish to his Sunday table: fish and chips. He bakes a beautiful side of salmon in brown butter and makes perfect triple-cooked chips.

Tom gives a masterclass on how to make perfect roast pork. He shares his surprising method for roasting potatoes, and a novel way to cook cabbage.

Tom creates an Italian-style baked pasta dish for vegetarians and meat lovers. He serves garlic bread, radicchio and spinach salad and a lemon and rosemary polenta cake.

A rich, succulent beef stew is the centrepiece of Tom’s cosy Sunday lunch. Also on the menu is a celeriac and potato mash as well as a delicious fruit crumble accompanied with custard.

Tom decides to switch things up for Sunday lunch with some Indian-inspired dishes. On the menu, is butter chicken curry, some homemade naan, pea pilau rice as well as mango-topped pavlovas.

Tom shares his recipes for his favourite meal of the year – Christmas Dinner! The menu features roast turkey with all the trimmings, including pork and black pudding stuffing.

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.

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.

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.