Sunday Lunches Tom Kerridge's Proper Pub Food

-Portion of chips. Pork is a la carte.

-Thank you.

I'm Tom Kerridge.

-'I run the only pub in the UK with two Michelin stars.' Lamb in, please, Ant.

-OK.

How long on lamb out?

'The great British pub. This is what we Brits do best.'

Set lunch still coming, yeah?

'And I want to show you how to cook pub classics in your own home.'

-There we go.

-Lovely.

You've got your eye on that, chef. LAUGHTER

I'm all about simplicity.

Solid, strong flavours.

You shouldn't complicate food. You should just keep it nice and simple.

It's about good food,

prepared with a little bit of extra love and attention, to share with family and friends.

This is my pub food done properly.

'Sundays are perfect for leisurely brunches and long, lazy lunches

'and the Sunday roast is a great British tradition, so I've got two great menus to show you -

'a twist on traditional roast beef...' Beautiful and really easy to do.

'..and a fancy fish alternative.'

It looks absolutely amazing.

'Then because it's Sunday, I'm doing two puddings -

'a chocolate and ale sponge to die for and a delicious lemon posset.'

The best way to finish off a Sunday lunch.

'But first, if you're having a late Sunday roast, there's always time to fit in a decadent bit of breakfast

'and my next recipe is the perfect way to kick-start a Sunday.'

This is my version of bacon, eggs and mushrooms.

I'm going to cook some of this amazing bacon. It's a dry-cured, smoked streaky bacon.

It's got a wonderful flavour, but it has got quite a high fat content, so I'll not add any extra to it.

'I'm cooking my bacon on a hot plate.'

I remember going to car boot sales when I was a kid

and there'd always be a man early in the mornings doing bacon sandwiches like this.

I don't think the bacon was the same quality though.

'Now that's nicely coloured, just pop it in a low oven to keep warm.'

That is most definitely going to be the best way of starting the day.

I love button mushrooms. I know they're seen as cheap and cheerful, but they contain so much flavour.

'I'm serving these mushrooms raw, so slice them thinly to allow the seasoning to do its magic.'

That will begin to draw the moisture from the mushrooms and soften them.

It will give them a texture like they've been cooked, but the flavour will be really fragrant and fresh.

Trust me. I'm a chef.

Now, this is the indulgent and the most amazing part of this breakfast - truffles.

I've put them in a bowl with some eggs and left them for at least 48 hours.

That infusion of flavour begins to work with the eggs.

The egg will taste of truffle.

I know you're thinking that truffles are really expensive and ridiculous, but these are summer truffles.

'Bought in season around August and September, fresh summer truffles are surprisingly inexpensive

'and you can also pick them up in jars for about £8 in some supermarkets.

'I'm going to use these to make the best scrambled eggs ever, but first, into a bowl, crack six eggs.

'Season and then in goes some truffle oil.'

Don't use too much of it. It does become overpowering.

Even if it is overpowering, it's been overpowered by something that's really nice.

'About a tablespoon will do the job.

'When a nice knob of butter has melted in the pan and has started to foam, add in the eggs.'

The trick to the best scrambled eggs is just thicken the eggs,

rather than cook them out too much and make them go hard and rubbery.

Because I've kept whisking, they're still a little runny like egg mousse.

Now, to stop this cooking, I'm going to add a splash of double cream and some creme fraiche.

Just keep whisking at this point.

They will begin to keep thickening.

'Adding in finely chopped chives at this stage gives a delicate hint of onion flavour to the eggs.'

Slightly wilted, but beautifully flavoured button mushrooms...

Then the main event, the truffle.

If, like me, you only get one day off a week if you're lucky,

you feel like you deserve a little bit of truffle, just don't be shy.

How amazing does that look?

Hello!

This is just so good.

'Roast beef is such a classic for Sunday lunch, but there are so many awesome cuts.'

Hello, chief. How are we doing? 'So my butcher Andy is going to break it down and give me his top picks.'

-Thanks for letting me into your secret meat cabin.

-Absolute pleasure, Tom.

I want something super-special for a Sunday lunch. It's got to be beef.

We can start here with a boned and rolled sirloin

off some gorgeous Hereford cross Aberdeen Angus beef.

That's a mouthful! This is the sort of beef that everyone normally has - a sirloin of beef.

-You can see the lovely marbling. The flavour is right up there.

-It's massive.

'To feed a family of four, sirloin will cost you about £24,

'so for something a little more economical, brisket is an excellent choice at around £10.'

It's the breast or the belly of the animal and it's a slow-roasting or a braising piece of meat.

-So pot-roasting it would be...

-Pot-roasting is absolutely ideal.

It needs a lot more due care and attention in the kitchen.

But if I'm looking for something super-special and amazing for a Sunday lunch,

there is one cut of beef that I always go to and that's this bad boy at the end.

-You do everything amazing, Tom.

-You're such a doughnut!

That's your classic fillet of beef. It's a single-muscle piece of beef.

-It doesn't do any work in the animal. That's why it's so tender.

-It is the most expensive piece of beef.

-But there's no wastage off it. You cook it all, you eat it all.

-There's no waste whatsoever.

No, you kind of get what you pay for.

-Yeah.

-That's it then, chief. I'm having one of those.

'A fillet will cost you around £35 to feed a family of four.

'I'll show you how to turn it into a stunning Sunday lunch.'

Cheers, boys. See you later. 'With all the trimmings and my treacly twist.'

I'm going to make some black treacle and marinade my beef fillet.

Treacle gives a wonderful caramelised flavour to it when you cook it.

Really dark, spicy almost. It just goes so well with beef.

'Adding water to the treacle makes it easier for the beef to absorb the flavour.'

This is a large piece of middle-cut fillet.

It will feed about four very hungry people or six normal people.

'Marinading the beef for 24 hours in the treacle slightly cures the meat and firms it up

'and the longer it marinades, the more flavour it takes on.'

So this bad boy has been in treacle for 24 hours.

I just turned it a couple of times. Look at that. It's amazing.

'This is a great point to season the beef,

'then get it caramelising in a hot pan with a little olive oil.

'It's all about getting as much flavour as you can on to the outside of the beef.'

I'll stick a knob of butter... As it melts, it almost burns.

It gives this beautiful, caramelised flavour, a nutty kind of kick to it.

You don't want to spend all this money on this amazing piece of beef, then mess it up and overcook it,

so I'll stick this into an oven at 55 degrees centigrade.

A piece like this will take about 45 minutes, but you can leave it in there for much longer.

Because the core temperature is only at 55, it won't overcook.

'It might sound low, but honestly, the 55 degree cooking rule is a winner.'

This way, you'll end up with guaranteed, beautifully pink beef.

A Sunday lunch wouldn't be a Sunday lunch without roast potatoes.

I'm going to show you how to make some of the most crispy, wonderful roast potatoes you'll ever have.

Don't use those rubbish baking potatoes that you get from supermarkets.

Find a farm shop and use those.

If you buy dirty potatoes, you know that they're unwashed and they've not taken on any extra water.

If they take on any extra water, it's harder to make them crispy.

'Make sure the potatoes are cut about the same size, so they cook evenly,

'then bring them to a simmer.'

Salt now is important. It's the only time that you can get the seasoning into the potato.

'These now need to be gently poached for around 30 minutes.'

I know how you cook your roast potatoes.

You drain all the water off, then you keep the lid on and you give it a good shake.

Stop doing that.

'By allowing these potatoes to now steam on a cake rack, they dry out,

'so the overcooked potato on the outside goes fluffy.

'The hot oil can then get inside the spuds and make them crispy.'

None of that lid on, shaking malarkey.

OK, I've got my roasting tray on a medium to high heat

and I'm going to pour into that some veg oil.

I use veg oil and not duck fat because veg oil is pretty much flavourless.

It's all about the potato, not about the fat.

'When the oil is hot, place these wonderful spuds in the tray.

'They'll now cook for about 40 minutes at 200 degrees,

'but do make sure you give them a couple of turns and bastes to help crisp them up.'

The best roast beef needs the ultimate Yorkshire puddings.

Don't be scared of it. Follow a few simple tips and you'll be fine.

'I'm starting my batter off with 225 grams of plain flour.

'Then to 350ml of milk,

'crack in four eggs and combine.

'Here's the important bit.

'You need to gradually add the milk and eggs to the flour and very gently whisk together.

'If you whisk too hard, you'll overwork the glutens and your Yorkies won't rise.

'It's OK to have a few lumps and bumps because they'll sort themselves out on standing.

'Now leave to rest for four hours. After this time,

'you'll see the batter is smooth and the lumps have dissolved.

'The next important bit...

'Make sure the veg oil in your Yorkshire tray is piping hot first,

'then spoon in your batter and cook at 200 degrees until beautifully risen and brown.'

Wonderfully cooked,

lovely Yorkshire puddings, absolutely delicious.

'When you're ready to serve, reduce down some of the leftover marinade to make an intense glaze

'and brush it all over the beef.'

It gives it a real, nice shine, but above all, it makes it taste well lush.

Look at those. They look amazing.

For me, this is most definitely the best way of cooking a piece of beef -

fail-safe, beautiful and really easy to do.

'Roasts are fantastic,

'but let's face it, they can fill you right up,

'so for afters, you want something light.'

I'm going to show you how to make a wonderful, creamy, citrussy, fresh dessert,

perfect for ending that Sunday roast.

This dessert is so simple. It's only got three ingredients - cream, sugar and lemons.

I have a version of it on my pub menu and when I decide to put it on, my pastry chef loves it.

It means he can spend most of the morning dossing about.

'Start by bringing three-quarters of a pint of double cream and 60 grams of sugar to the boil.'

Cream can come to the boil quite quickly and when it does, it can expand and go all over the top,

so I'm stood here making sure that doesn't happen.

All that time talking to you and I nearly boiled my cream over!

'When it reaches boiling point, just turn it down to simmer for three to four minutes.'

When it's got that plasticky shine, just turn the heat off and we're going to add lemon juice.

This is the most difficult part of the dessert - squeezing lemons.

The acid in the lemons thicken and set the cream.

'Then pass the mix through a sieve to remove any lumps.

'Let it stand for a few minutes to bring the air bubbles to the top,

'remove them and what's left is a beautifully smooth posset.'

That's it. I'll just stick them into the fridge now, leave them to rest for a couple of hours and firm up.

'I'm dishing my posset up with some biscotti, but honestly, any biscuit will do the job,

'whether you make it yourself or buy it from the shop.'

The lemon posset has been in the fridge for about an hour.

So there you have it - a super-simple, easy-peasy, creamy, lemony dessert.

'Sunday lunches don't always have to involve a roasted piece of meat.

'Fish can be just as delicious

'and we're fortunate that in the UK we can get fantastic fish. I get most of mine from Cornwall.'

-Aye-aye, Johnny.

-Morning, chef.

'My fishmonger Johnny buys top-notch produce at the Newlyn harbour fish auction

-'and sells it to restaurants across the country.'

-110. 120...? 120. 130?

'It's dead fresh and caught by small boats, making it some of the best you can get your hands on,

'so I'm hoping Johnny can fix me up with a nice, meaty bit of fish for a dish I'll be making.

'He's already trying to flog me this lovely sea bass.'

-Absolutely fantastic, absolutely stunning.

-It's amazing. It's like a cricket bat.

'Sea bass is a sweet-tasting fish and only needs very simple cooking,

'but today, I want something meatier to roast.'

We've got this nice brill here. It's a little bit small.

But it's a fresh, fresh fish.

The problem with brill is it's just that little bit too...

-It's still alive, chef!

-It's just that tad thin.

If I am cooking an amazing Sunday lunch, I want something special, something meaty and delicious.

-This is a beautiful turbot here, absolutely fantastic.

-That is the king of fish.

Really meaty, really lovely. To cook turbot as well is lush because it stays really firm.

-Beautiful fish.

-You're not recommending that one because it's the most expensive?

-Absolutely!

I think it will work with the dish. It's a lovely, lovely quality fish.

'If you want a cheaper option, halibut or monkfish are great alternatives,

'but yet again, I can't resist going for something magnificent.'

Stick it on the van. I'll have him.

'I'm going to use my turbot to make a fishy alternative to beef Wellington.

'It's a showy dish if you've got guests coming over for Sunday lunch

'or a delicious treat for the family.'

For this dish, I'm using wild rice.

Ideally, you want to soak it in water for at least two hours, but preferably overnight.

I'm going to treat it a little bit like a risotto. Start off with an onion and some garlic.

'Soften these off in veg oil, then add some button mushrooms.'

The onions are beginning to caramelise and the mushrooms are getting a nice brown coating on 'em.

They begin to release all of their juices and that mushroom flavour will go into the rice.

'I'm using chicken stock, but fish or veg stock work just as well.'

Unlike a risotto where you add stock a little at a time, I've poured it all in

and I'll bring it up to the boil, put a lid on and let it be gently absorbed and go gooey and lovely.

'That'll take about 45 minutes,

'so while that bubbles away,

'I'll prepare another layer to wrap my turbot in and that's blanched spinach.

'You need to be organised for this bit. Get a pan of salted, boiling water on the go

'and iced water standing by. This helps to keep the spinach vibrant and green.'

I'm going to do a handful of spinach at a time.

In and straight out.

That's how easy it is to cook spinach.

'Next, simply dry each spinach leaf off on a tea towel.'

I'm trying to get rid of as much moisture as possible because when I wrap this in puff pastry,

I don't want it to make the pastry go all soggy. I know this process seems like a pain.

But if you've got the radio on on a Sunday, mugs of tea or coffee coming your way, it's a nice thing to do.

'My rice is now lovely and soft and ready for a good grating of lemon zest.'

Those natural oils from the lemon get released and instantly flavour that rice whilst it's still warm.

'To the rice, I'm adding chopped dill, which goes wonderfully with fish, and diced, creamy Mozzarella.

'Finally, season the rice and you're ready for the fun part.'

Get a nice, big, thick roll of clingfilm,

these lovely dried spinach leaves, and try and build a really nice rectangle.

This is what it's all about, taking your time, making it nice.

I worked in a kitchen where the head chef would shout at me, "Take your time, make it nice,"

then asked me why it was taking so long!

Make sure you've got a little bit of spinach left over to go on top of the fish afterwards.

'The next layer is sorrel.' It's got a real kind of...

..sour, lemony kick.

'But when cooked, that sour taste mellows and adds acidity to the dish.'

Gently push the sorrel down on top, again leaving yourself a few leaves to go on top of the fish.

Now I'm just going to spread a layer of rice on top.

So this is the main event.

This is an amazing piece of turbot.

'Now encase it in the rest of the rice.

'Add a layer of sorrel and spinach

'and it's ready for rolling.'

Just use your thumbs, tuck them underneath,

and just gently roll, very simply like that.

Release the clingfilm, tuck everything up, tucking it in nice and neat, then roll.

You want to keep it quite tight. That'll help keep its shape.

'Then whack it in the fridge for an hour to chill and firm up

'and it's ready to be wrapped in puff pastry.'

If you're feeling brave, you can make your own, but most people would buy it like this.

'I'm adding a splash of double cream to my egg wash to help give the pastry a bit of colour.'

I'm pulling it quite tight, and the ends,

fold round, fold over,

as if you're wrapping a parcel for Christmas.

Then just roll it over, tuck it all in,

and brush on all over the egg wash.

'Placing the turbot parcel on to baking parchment will stop it sticking to the tray.'

It looks amazing. 'Then with all things pastry, allow it to rest in the fridge before baking.'

I'm just going to give it a little line of water along the top and a pinch of salt.

That way, when you slice it, everybody has a little piece of salt on the top.

'It then bakes at 200 degrees for 30 minutes until golden and crisp.'

Oh, my God, look at that! It looks absolutely amazing. I'm really pleased with that.

'To serve, all you need is a bit of sour cream.'

This is an amazing alternative to meat, pretty much a complete meal in one.

'Chocolate desserts are a must on pub menus.

'They are real crowd-pleasers.

'This recipe is pretty indulgent, but it's a Sunday, so go for it.'

I'm going to make a lovely chocolate sponge cake.

It's got the added addition of a dark ale.

Dark ales go really, really well with chocolates that have that kind of bitter undertone.

'I'm starting with 50 grams of cocoa powder

'and whisking into that my magic ingredient - 200ml of dark ale.'

-GLUGGING SOUND

-It's a lovely noise, isn't it?

'The rest of the ingredients are what you would expect in a classic sponge recipe -

'110 grams of butter and 275 grams of soft brown sugar.

'While that creams together, weigh 175 grams of plain flour...

'..then a teaspoon of bicarbonate of soda and a quarter teaspoon of baking powder.

'That will help it rise.

'As with most cakes, make sure the butter and the sugar are light and fluffy before cracking in the eggs.

'For this, I'm using two.' Then I'll add my flour.

Bring it together slowly.

Then finally into this mix, my dark ale and cocoa powder paste.

The most beautiful thing about this cake is it's multi-purpose.

Because it's so rich and luscious, it can be used as a dessert,

but also left a bit longer, it works really well for afternoon tea.

'Sprinkling a layer of flour over the butter creates a brilliant, no-fuss, non-stick surface.'

And then that I'm going to stick into a pre-heated oven, about 180 degrees.

I'm going to cook it for about 40 to 50 minutes.

'All good sponge cakes need a sensational icing to smother over the top.

'I'm flavouring mine with bitter dark chocolate, melted in a bowl over some simmering water.'

Make sure that the bottom of the bowl doesn't touch the water.

If it comes to the boil, you'll burn the chocolate.

'To 100 grams of butter add 220 grams of icing sugar.'

Then mix these two together,

slowly working it.

I'm just going to moisten it up with some more of that dark ale.

I'm going to put into that the melted chocolate.

'After turning the cake out on to a rack and letting it cool, it's time to slap on the icing.'

If you keep putting it on the top and pushing it out,

it will edge its way all round the edges and slowly cover your cake.

A nice, thick, even layer on it because everybody loves icing.

'By dipping a palette knife into boiling water, it glides with ease over the cake

'and gives it a proper smooth finish.

'This cake now deserves a bit of something creamy

'to spoon over the top and cut through the bitterness, so I'm carrying on the beer theme

'by tarting up 250ml of cream

'with 50 grams of malt extract, one of beer's main ingredients.'

So it's another way of getting beer taste into cream.

Then in with 50 grams of muscovado sugar.

I'm going to put it on to a cake stand just in case my nan comes round or the vicar.

Anyone would think I'd done that before.

I've been trying to find a way for ages of having beer for pudding.

That is the perfect solution.

'Sunday lunches are all about cooking something a bit more special than your midweek supper.'

Hey!

-Here we go.

-Oh, ohhh!

'And enjoying it with friends and family.'

-Daddy!

-Oh, sorry.

'There's only one a week, so go on, treat yourselves.

'Next time, I'm transforming family dishes from the ordinary into the sublime.

'I'm elevating classic baked beans...' You'll never go back to those tinned versions.

'And making a dead fun everyday pud.'

Oh, harder than that. Yeah!

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