Weekdays 10am-12:30pm ITV

Phil Vickery pimps up your chips

The formula for the perfect chip butty has been revealed, so Phil's here to talk us through how to get it right and also show us his favourite ways to pimp up everyone's freezer staple - chips, with his fully loaded chips with sour cream and salsa, Gyros, and a classic mushy peas and gravy.

Chips mushy peas and gravy

serves 2-4


750g cooked hot triple cooked frozen chips

1 x 400g can mushy peas warmed with a little water

300mls hot chip shop gravy

few raw thinly cut onion rings




1. Place the cooked chip into deep warm bowls.

2. Spoon over a good glug of mushy peas.

3. Just before serving add gravy and top with a few onion rings (my grandfather’s favourite)

Phil's gyros

serves 2-4


2 chicken breasts no skin cut into 2cm strips

2 tsp dried oregano

1 clove garlic crushed

squeeze lemon



3-4 tbsp thick yogourt


500g triple cooked chips, hot and seasoned

sliced ripe tomatoes

thinly sliced red onion

little gem leaves

200g Tzatziki

pitas, sliced open to form a parcel


1. Preheat oven to 230C/ Gas 7

2. Place the chicken into a bowl and add the oregano, garlic, lemon, salt and pepper.

3. Add enough yoghurt to just coat the chicken, don’t go mad.

4. Place the chips in a roasting tin and place a rack on top.

5. Put the chicken on top of the rack and cook for 20 - 25 minutes until the chicken is cooked through. Remove from the oven

6. Increase the oven temperature to 230C and continue cooking the chips uncovered for a further 10 minutes until golden brown and crispy.

7. Place a little lettuce, onion, tomato, few chips and 2 pieces of chicken into each pitta.

8. Add a spoon of tzatziki and serve with extra fries and tzatziki.

Loaded chips

serves 2-4


750g triple cooked chips, hot and seasoned

2 large avocados roughly broken up with a fork

200g grated Monterey Jack cheese

200g sour cream

4-6 tbsp roughly chopped fresh coriander

150-200g warm pulled pork


1. Place a large deep cake tin ring on a large warm plate, deeper the better.

2. Place a layer of chips in the bottom.

3. Spoon over a generous lump of avocado.

4. Next add pulled pork, then a little cheese, sour cream and coriander.

5. Repeat until all the ingredients have been used up, then press down slightly with a potato masher.

6. Carefully lift off the ring and top with pulled pork, sour cream and coriander.

Weekdays 10am-12:30pm ITV