Tom Kerridge recipes

A homemade chip shop curry sauce will rival that of any takeaway – and it's not just for chips. You could use it to make katsu curry

Slide this pudding into the oven after the Sunday roast has come out. It's classic comfort food and the cobbler topping can be used on any stewed fruit

Add a modern-day twist to a classic bolognese with Tom Kerridge's exquisite beef ragout. Serve with hand-cut pappardelle pasta for a great dinner party dish

The soft, sweet flesh of the Crown Prince pumpkin is perfect for this silky soup, butternut or onion squash are good alternatives

Cook this chicken curry using peanut butter as the base of the sauce, along with plenty of chilli and spices. You'll want to make it your regular Friday night fakeaway

Make this classic Indian dish for deliciously moist lamb with paneer, rice and spinach, all spiced to perfection. Great for casual entertaining

Use up leftovers from a roast dinner to make this delicious chicken and leek pie with filo pastry topping. Serve with cabbage and mash for true comfort food

Make this tasty Mexican rice to serve a crowd. Our recipe is vegan but if everyone you're cooking for eats meat, some chopped bacon in with the onions works well

Give burgers a street-food makeover with Tom's sriracha-glazed chicken burger with pickled cabbage & cucumber relish, served up in a brioche bun

Serve these glazed sweet potatoes as a side dish at a barbecue, or turn them into a summer salad by tossing through handfuls of rocket or watercress

Make this stunning lamb bhuna a day or two ahead of a big family feast – slow-cooked curries are better when the flavours have time to develop

Whip up these speedy puffed flatbreads for an Indian-style feast. They're like a cheat’s version of naan bread, and are great for mopping up a curry

Cater for a crowd with this easy, hearty chicken casserole that evokes summer in Provence using a fragrant selection of herbs, tomatoes, olives and artichokes

Sticky, tender beef short ribs with a subtle oak-smoked flavour are sure to be a hit at your next barbecue. Prep them the night before in a spice marinade

Use a shop-bought curry paste for this madras, or try making it with our recipe. Using venison makes the dish extra-special, but lamb or beef work well too

Make a homemade pie with Tom Kerridge's pastry recipe. It's easy to adapt – swap the lard for drippings, or simply use butter for a vegetarian version