Last week Holly revealed that she’s never had a cheese and onion pie. So Phil Vickery is on a mission to put that right with his traditional pie for Holly to try - but with Phillip already claiming that his mum makes the best pie out there, will it get our Schofe's seal of approval?
It might not have been seen on British TV, but eight-year-old Oscar Jefferson created an online sensation this week after his semi-final appearance on Spanish Junior Masterchef.
Oscar's fish and chips didn't quite work out the way he wanted - so we thought we'd invite him into our kitchen alongside Phil Vickery for a second chance.
This is my play on the post-pub, late-night classic, the kebab. It has the wonderful, bold, strong, delicious flavours of Greek food that I enjoy so much.
After shedding an impressive 11 stone over three years, the Michelin star chef Tom Kerridge is in the kitchen with a healthy dish which he guarantees you'll enjoy eating.
His pork kebabs and spicy cauliflower couscous won't even feel like diet food, and can be shared with all your friends and family.
If you thought Italian food was all heavy pasta and cream sauces then think again... Gino swears by the Mediterranean diet and he's in the kitchen with the perfect example of it.
Here’s Monday night’s meal ready to eat with a clear conscience!
Phil’s bringing all the joy of a Friday night takeaway to the kitchen without the guilt - how does a delicious and easy Thai prawn curry sound? No delivery required!
Preparation time: 15 minutes
Cooking time: 15 minutes
2 tbsp any oil
2 medium shallots finely sliced
2 cloves of garlic, chopped finely
1 heaped tbsp fresh ginger finely chopped
Broccoli stalks cut the stalk into ¼ cm cubes
150g finely sliced mange tout
300-400mls boiling water, roughly
1 x 10g chicken stock cube, crumbled
1 tbsp tamarind paste
1 large head of broccoli, cut into very small florets, just cooked
75g baby spinach leaves
250g freshwater prawn meat, free of shell (cut in half)
200g boiled potato, cooled and cut into 1cm cubes, optional
2 tbsp cornflour, tapioca starch or arrowroot
4 tbsp cold water
2 tbsp fresh coriander, chopped
2 tbsp fresh Thai basil, chopped
Juice 2 limes
Basmati rice to serve (microwave is fine)
Heat the oil in a large sauté pan.
Add the shallots, garlic, ginger broccoli stalks and mange tout.
Cook for 2 minutes over a high heat.
Add the water, stock cube and tamarind juice and bring to the boil cook for 1 minute.
Add the cooked broccoli, spinach and prawn (and potatoes if using) and cook until the prawns are just cooked.
Mix the starch and water together and spoon into the stew and stir until nicely thickened, but not too much.
Remove the pan from the heat stir in the coriander, basil and lime juice, then season with salt, pepper and a little sugar.
Serve with steamed basmati rice.
I’m in the middle of planning wedding with Lance… I’m looking forward to 2017
As the nation continues to try and work off those festive treats, we’re turning to Olympian Tom Daley to help get us back into shape. He’s swapped the diving board for the chopping board as he whip us up some healthy chicken, mozzarella and pesto filo parcels.
Recipe taken from Tom's Daily Plan by Tom Daley
Her fabulous body is no secret, but just how does Davina McCall keep herself in shape along with being a busy working mum? She's in the kitchen to share one of her favourite recipes for a tasty meal to help the family eat smart this January.
Her no-fuss crunchy buttermilk chicken with ratatouille is delicious, free of nasty refined sugar and heavy carbs, and even better, it'll be on the table with little stress too.
Recipe taken from Davina’s Sugar-Free in a Hurry.
Whether you’re hosting, or helping, there’s no doubt that the Christmas lunch is one of the most pressurised meals of the year. To ensure we get the turkey just right, Phil Vickery is here with his ultimate guide.