NEW PUB CLASSICS

BBC chef and Good Food podcast host Tom Kerridge serves up his favourite pub recipes for you to try at home

- Tom Kerridge

Tom Kerridge is a BBC presenter and chef-owner of The Hand and Flowers, The Coach and The Butcher’s Tap in Marlow, Kerridge’s Bar & Grill at The Corinthia Hotel, London, as well as The Bull & Bear in Manchester.

@ChefTomKerridge

I love pubs – they’re about making everyone feel welcome. When it came to opening my first business, even though all my experience had been in Michelin-starred restaurants, I knew it had to be a pub. This allowed me to take my favourite comforting dishes and give them a bit of flair, and that’s what I’ve been doing ever since. Here, you’ve got my version of four classics to suit different weekend occasions, from Friday night scampi to a lovely brunch of ham, egg and chips. Enjoy. Tom

Herb-roasted beef rump cap & mushroom ketchup

You can serve this as steak and chips, or roast beef. The cut (rump cap) lets you decide as it’s a large steak that you roast. It’s a tricky one to find in supermarkets but your butcher should be able to get it for you. Here I’ve served it with my favourite beef side, punchy mushroom ketchup – it works whether you serve it with chips or as a Sunday roast.

SERVES 4 PREP 40 mins plus resting COOK 30 mins MORE EFFORT

2 tbsp sunflower oil

800-900g piece of beef rump cap (also called picanha)

large handful of hard herbs like thyme, rosemary and bay

bunch of watercress and chips, to serve (optional)

For the mushroom ketchup

30g dried mushrooms

4 portobello mushrooms, roughly chopped

1 tbsp sunflower oil

1 long or