Ken Hom's curried chicken with peppers

Today we're joined in the kitchen by not one but TWO great chefs. Phil Vickery is here alongside his great friend and fellow chef, Ken Hom.

An internationally-regarded authority on Chinese cooking, Ken's making a traditional curried chicken with peppers while Phil makes the perfect veggie option - all you need to make Monday night's dinner that bit more special.

Gennaro Contaldo's trio of pasta sauces

We're cooking Italiano with the brilliant Gennaro Contaldo and today he's showing us how to give our pasta a break from the bolognese and broaden our repertoire with some refreshing recipe ideas.

Amalfi lemon, garlic, chilli and mint with spaghetti, traditional basil pesto with penne and asparagus, pancetta and parmesan tagliatelle - all so delicious it’s hard to pick what one to do for dinner tonight!

Leon's soda bread

Makes: 1 loaf


250g strong white flour
250g wholemeal flour
100g porridge oats
1tsp bicarbonate of soda
1tsp salt
A knob of butter
500ml of buttermilk- depending on flour


  1. Add all the dry ingredients into a bowl

  2. Rub in a knob of butter

  3. Make a well in the centre and tip the buttermilk and bring the flour in slowly. Once its all combined knead gently and shape into a round loaf.

  4. Put onto a lined baking tray and score the top with a cross.

  5. Bake for approximately 30 minutes at 180c/gas mark 4/350f. You should be able to tap the bottom and it should sound kind of hollow.

*If you want to jazz it up - you can always add a chopped onion, some left over cheese and any herbs you have, I did it with left over olives and sun dried tomatoes once and it was fit!

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