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Tom reveals how his training in French-style cookery has influenced the pub's kitchen and menu. He makes clafoutis, cassoulet and frangipane tart.
Tom showcases pairs of ingredients that work in harmony. There's turbot with hollandaise, cheese and onion scones and a toffee apple crumble cake.
Tom gets a delivery of Isle of Wight tomatoes for an iconic dish that is back on the menu. Plus, she shares three fast, fresh dishes to cook at home.