Phil Vickery's four ways with potatoes

Hasselback potatoes

It's our second most wasted food item, with half of the potatoes we buy ending up in the bin (that’s 40 million a week to be precise)! Phil's tips will make sure your tatties last longer while breathing new life into your spuds, making them more than just ‘a bit on the side!’

Dishes: Potato Nachos, Hasselback, Boulangere and double-baked loaded skins

Phil Vickery's roast loin of pork with crackling and bramley apple sauce

It’s the perfect dish to bring friends and family together - Phil’s Sunday roast with all the trimmings. And as we get ready for Spare-Chair Sunday, 87-year-old Pat will be rejoining us to pull up a chair alongside our TM family!

Phil Vickery's macaroni cheese

As our friends across the pond celebrate Thanksgiving, we're getting in the spirit with Phil's tasty take on the American classic - mac 'n' cheese. So whether you prefer yours gooey and creamy, or crusty with extra cheddar, Phil shows you how to master this classic family favourite.

Ching-he Huang's hearty three-cup chicken dish

This classic Taiwanese dish is warm and comforting - perfect for the cold weather. The chicken, ginger and chilli will give you a warm zingy lift. It’s also quick and speedy - prepared in 5 minutes and cooked in 7 - which means chopping board to table in under 15 minutes.

Phil Vickery's sticky toffee pudding

Phil’s sharing his version of a British classic - throwing it back to the 1970s when the original sticky toffee pudding recipe was created at Sharrow Bay in the Lake District.

You'll love this moreish sponge drenched in toffee sauce a family favourite.

Gino's chicken escalopes with wild mushrooms

Gino’s paying tribute to the late, great Italian chef Antonio Carluccio who passed away last week, with a recipe he learnt from the man himself - chicken escalopes with wild mushroom and thyme.

Phil Vickery's pie and mash

Nothing beats a handmade pie fresh from the oven.

And Phil Vickery's beef and thyme pie is the ultimate comfort food for this cold weather.

The Hairy Bikers' spicy sausage Stromboli

Think pizza roly poly – this is a Hairy Bikers’ finger-licking keeper.

Stromboli is an American invention, but the spicy pork paste known as N'duja is from Southern Italy and is ridiculously good.