Food

Phil Vickery's homemade sides for your fish and chips

It’s Fish Friday - so what better day to mark the 30th Anniversary of the Fish & Chip Awards than by welcoming 2018’s winner to the Southbank to give the crew a taste of Britain’s top chippy. And while our champs are busy preparing the main, Phil Vickery’s in the kitchen with some perfect homemade accompaniments - everything from chip shop curry sauce, to proper tartare sauce, mushy peas and curried scraps!

Lisa Riley's Thai green prawn and broccoli curry

Ingredients

Serves: 4

400ml tin low-fat coconut milk
2 tablespoons Thai green currpaste
5ml fish sauce
1 teaspoon clear honey
200g tenderstem broccoli
5 spring onions, finely sliced
400g fresh tiger prawn, raw
225g tin sliced bamboo shoots, drained
Zest and juice of 1 lime
4 tablespoons fresh coriander leaves, chopped
½ teaspoon dried chilli or chilli flakes, to serve

Method

Our coconut milk, curry paste, fish sauce and honey into large pan. Slowly bring to the boil on the hob over a low-to-medium heat. Add the broccoli and reduce the heat. Cover and simmer for4 minutes, or until tender.

Stir in the spring onions, prawns and bamboo shoots. Bring back to the boil and simmer, stirring occasionally. When the prawns have turned pink, after around 3-4 minutes, stir in the lime zest and juice, as well as the coriander leaves.

Divide into four bowls and top with some of the dried chilli of chilli flakes.

Lisa Riley’s Honesty Diet is published by Michael Joseph, Trade Paperback, £16.99

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Lisa Riley's chicken soup with rice vermicelli noodles

Ingredients

Serves 4

550ml fresh chicken stock
350g chicken breast, cut into thin strips
1 teaspoon lazy ginger
½ teaspoon lazy garlic
8 shiitake mushrooms
50g frozen sweetcorn
2 tablespoons light soy sauce
2 spring onions, chopped
1 fresh red chilli, sliced
50g rice vermicelli noodles

Method

In a large pan heat the chicken stock and add in the chicken, ginger and garlic. Simmer for 10 minutes.

Add the mushrooms, sweetcorn, soy sauce,and half the spring onions and chilli. Simmer for a further 5 minutes. Add therice noodles according to the packet instructions – usually they need around 5minutes.

Check the chicken is cooked through then pour into four bowls. Sprinkle the remainder of the spring onions and chilli on top to garnish.

Lisa Riley’s Honesty Diet is published by Michael Joseph, Trade Paperback, £16.99

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Lisa Riley's baked hake with crushed peas and garlic cauliflower

Ingredients

Serves: 4

1 large cauliflower, cut in to small florets
4 tablespoons olive oil
4 cloves garlic, peeled andcrushed
4 x 150g hake fillets
1 lemon, sliced
250g frozen peas
1 tablespoon lemon juice, freshly squeezed
20g fresh flat-leaf parsley,chopped
Sea salt and freshly ground black pepper

Method

Preheat the oven to 190°C/Fan 170°C /Gas 5

In a large roasting tin, mix together the cauliflower florets, 2 tablespoons of the olive oil and the garlic. Season with salt and pepper and spread out evenly. Cook in the oven for 15 minutes.

Line in a large ovenproof dish with tinfoil, lay the fish on the foil, skin side down, and drizzle with the remaining olive oil. Place the lemon slices around the side, and season well.

After the first 15 minutes, stir thecauliflower. Return the roasting tray to the oven along with the fish for 8-10minutes, until it is flaky and cooked through.

Meanwhile, place the peas into a pan of boiling salted water and cook for 4-5 minutes. Drain and return to the pan. Add the lemon juice and a pinch of salt and pepper to taste. Use a potato masher to crush the peas so they have a rough texture.

Divide between four plates, and sprinkle with the fresh parsley.

Lisa Riley’s Honesty Diet is published by Michael Joseph, Trade Paperback, £16.99

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Lisa Riley's Bury berry smoothie

Ingredients

Serves: 2

250g frozen berries
250g low-fat yoghurt
50-100ml semi-skimmed milk
20g porridge oats
Clear honey for drizzling

Method

Mix the berries, yoghurt and milk together in a blender until smooth. Add the porridge oats and mix well.

Pour into two glasses and drizzle a little honey on top for sweetness.

Lisa’s tip: I also love making what I call a ‘bung it all in’ smoothie. This one isn’t rocket science! Take any leftover fruit and seeds you have in your fridge or cupboard, add to some milk and yoghurt and blend until smooth. Literally anything goes. It’s the perfect way of using up any leftover fruit that’s nearing the end of its life.

Lisa Riley’s Honesty Diet is published by Michael Joseph, Trade Paperback, £16.99

Now try these delicious dishes