This is Christmas dinner Tom Kerridge-style, with everything pushed that little bit further to make it a real celebration feast.

Tom likes to keep it traditional at Christmas and always cooks turkey. But this is turkey with a twist: he's not roasting it, he's rolling it. He fills a turkey breast with his amazing sage and onion stuffing, and rolls it and then steams it to ensure it stays nice and moist.

Once cooked, he covers it in a delicious crumble topping made from pistachios and dried cranberries.

To accompany his turkey roll he demonstrates how to make the ultimate rye bread sauce, and then shows us how to liven up our veg by cooking glazed carrots with star anise, and sprout tops with chestnuts.

To finish, Tom serves a seasonal spiced orange cake with plum sauce and Christmas pudding ice cream, all washed down with his festive mulled cider.

To start with, Tom shows how to turn a humble family staple, the omelette, into an awesome meal. Made with smoked haddock, parmesan cheese and topped with a luscious creamy glaze, this dish makes a proper tasty family lunch.

Keeping food fun is what keeps the kids interested so Tom puts a farmyard twist on classic roast chicken, baking it in hay. This is a nod to his West Country roots and served up with a whole roast celeriac it makes a great rustic alternative to the usual Sunday roast. For a teatime treat, Tom's proper baked beans are packed full of flavour and are served up with his own soda bread toast - a really simple recipe that's a great family staple.

Finally, for dessert Tom makes his version of a classic family pub pud - an apple and toffee crumble pie, with some great tips on how to get that crumble really crispy and those apples full of flavour and crunch.

Feeding a family can be a challenge, so taking classic family favourites but doing them even better - 'properly', as Tom would say - is a sure-fire way to keep everyone round the table well fed and very, very happy.

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.

To start off, Tom creates a super simple caesar salad. There's no room for chicken or bacon here - what counts is the awesome rich sauce and the incredible anchovies that pack it full of flavour.

Pub snacks have had a bit of a revival in recent years, and with good reason. Tom loves old-school classics like pickled eggs, spicy nuts and pork scratchings, and shows us how easy it is to whip up all three in your own kitchen. They are the perfect beer snacks and he tests them on some real ale drinkers at a lively micropub in Kent.

For a classic roast, with a nod to French cuisine, Tom shows us how to cook an utterly delicious dish of pork belly, lentils and cabbage salsa. The moist meat and crispy crackling of the pork, the hearty substance of the lentils and the bitter fresh cabbage salsa come together on the plate to create a perfectly balanced dish.

One of the nation's favourite dishes is fish and chips, and Tom heads to Suffolk to cook his version using locally caught brill. And to finish off, there's one of Britain's best puds - date and toffee pudding with an ultimate toffee sauce. This is a truly indulgent dessert with a classy caramelised banana topping.

These classic, tasty but simple dishes bring a bit of what's best about British pub food into your home and are sure to become regulars in your own kitchen.

Tom Kerridge, famed for cooking food that has won him two Michelin stars in his own pub, shows how to cook dishes inspired by food you would order in a decent British pub to celebrate a special occasion. These dishes are slightly showy, decadent and indulgent, yet still really simple to make.

There is an elegant starter of asparagus served with Tom's ultimate salad dressing made with duck egg yolks for extra richness. For a fancy alternative to your usual roast dinner, Tom shows how to cook the perfect slow roast duck with delicious aromatic crispy skin. Served up with his potato pancakes and braised lettuce, this makes a real show-stopping meal.

Tom heads to Whitstable, famous for its oysters, and teams up with Stephen Harris who serves exceptional food at his famed pub The Sportsman. Together they collect seaweed from the local beach and Tom whips up a seaweed mayonnaise which he uses as a dip for some deep-fried oyster fritters - a great celebratory starter or appetiser.

If you are looking to impress with a romantic meal for two, Tom's spiced monkfish with smoked aubergine puree is one that is sure to get you in the good books. And for a boozy but refreshing dessert, Tom's gin and tonic granita is a great way to finish off a celebratory meal. To find the right gin Tom embarks on a tasting session at London's Ginstitute where he is more than happy to taste their vast array of flavours and learn more about his favourite spirit.

Tom Kerridge demonstrates how to cook dishes inspired by the kind of pub classics we enjoy eating outdoors in a great British beer garden. This is casual unpretentious food, perfect for sharing with friends andfamily.

When it comes to cooking outdoors, Tom feels Britain is doing something wrong - there is no excuse for burnt burgers or raw sausages. He believes that outdoor cooking should be given the same love and attention as cooking in the kitchen and he wants to show people how to do it properly. He pays homage to the retro classic chicken in a basket that he enjoyed eating as a teenager, and cooks his version with a southern-fried twist. Then, he heads to Cornwall, where he shows off how to make a fishy alternative to a regular burger using freshly caught mackerel, pollack and lobster grilled on a beachside barbie.

Tom's got more surprises up his sleeve with his delicious maple cake baked on the barbecue. Plus, for an extra special show-stopping bit of meat, Tom heads to his butcher for some beef short ribs that he cooks in a sweet sticky barbecue glaze and serves up with a delicious warm tomato salad. This really is how to do outdoor food properly.

Tom cooks a melt-in-the-mouth slow-cooked shoulder of lamb with pommes boulangere - perfect for a Sunday roast. This dish is so simple and, with all the prep done beforehand, by the time your guests turn up all you need to do is serve up and enjoy.

He visits his local brewery to find a beer for his mussels cooked in ale - Tom's British twist on moules marinieres and a great dish for sharing. Tom cooks outdoors for hordes of hungry beer drinkers at the brewery's busy barbecue night.

Back in the kitchen Tom makes a hearty one-pot wonder: pollock, chorizo and chickpea stew, inspired by Spanish flavours, that looks and tastes sensational.

He also visits Maltby Street market to sample some of London's best salt beef and shows a quick cheat's version of an incredible salt beef bagel served with his ultimate pickles.

And there is a light but creamy plum fool - a brilliant end to any dinner party that doesn't take itself too seriously and is sure to put a smile on friends' faces.