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1-43 of 43
- Michelin-starred Chef Tom Kerridge offers a step-by-step guide to preparing his favourite meal of the week. He shows us how to create the perfect Sunday lunch from the amazing main meal to an indulgent pudding to wrap things up.
- Britain's traditional public houses have been closing down at an alarming rate, even before the Covid-19 pandemic hit. Publican and chef Tom Kerridge is on a mission to reverse the trend.
- Chef Tom Kerridge recruits and mentors a group of struggling dieters, offering them advice and recipes to help them lose weight with long-term results.
- The chef recruits 8 families looking to change their lives for the better. He believes that cooking from scratch with fresh ingredients will make them healthier, fitter and happier.
- Tom and his gang of 11 volunteers have just two months to shed the pounds, get fit and transform their cooking and exercise habits for good. And this time round, Tom faces his stiffest challenge yet: himself.
- Tom recruits 11 volunteers from Gloucester, the city he grew up in, to join him on his weight loss and fitness challenge and his volunteers are introduced to the diet and exercise programme they need to follow for the next two months.
- The volunteers are getting to grip with their new regimes. Tom provides familiar and comforting recipes for them to enjoy, then borrows a bike for a cycle ride with Dan and Alex.
- The volunteers are short on time for cooking and exercise so Tom offers solutions to keep them on track, including quick and delicious recipes and some top tips for planning ahead.
- To help fight temptation, Tom creates some tasty treats that won't ruin the gang's diets. Adam has exercises to help Manny with his diabetes and Chris with his arthritis.
- In the final week of the challenge, Tom and his gang discover how much weight they have lost and how much fitter they are, before enjoying a celebration picnic by the river.
- After four weeks, the gang are more adventurous and confident with their cooking and exercise. Now, Tom needs to prepare them for life after the challenge when he won't be around.
- Tom urges a pub to exploit its stunning location. He takes up the case of landlords struggling with inflated beer prices. And he learns about Jamaican-run pubs in south London.
- It is early 2020, and Tom adds a fourth pub to the list of businesses he wants to help as he joins locals in a Scottish village as they fight to save their pub. Just as the hard work in all 4 pubs seems to be paying off Covid-19 hits.
- On 20th March 2020, the Prime Minister orders all pubs to close. Tom stays in touch with the pubs he has been helping while also trying to save his own businesses. He sees this as a chance for them to reboot their business plans.
- 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 the 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 today. Also on the menu is a celeriac and potato mash and a delicious fruit crumble with custard.
- Tom switches things up a little today with some delicious Indian-inspired dishes. On the menu are butter chicken curry, homemade naan, pea pilau rice and mango-topped pavlovas.
- Tom shares recipes for his favourite meal of the year - Christmas dinner. The menu includes 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.