Harry and Sandra are back as Phil Vickery whips up a feast perfect for Jungle royalty, a calamari starter, pie and mash for main, and a jam roly-poly pudding, all of Harry’s favourite foods.
It’s January - and if a month of parties, mince pies and copious amounts of turkey have led you to a post-Christmas diet, you’re not alone. But, not all hope is lost, as according to Joe Wicks you don’t need to cut out the comfort food you love.
Are you on turkey duty this year? Don’t do anything until you’ve heard Phil Vickery’s foolproof guide. His masterclass is the only one you’ll need.
And just to add to the hi jinx, we’ll be attempting a new Guinness World record for the fastest turkey carving!
With thanks to Guinness World Records. All current records are listed in the book Guinness World Records 2019.
One of the highlights of Christmas has to be the food and drink, so we've put together some of our favourites for the festive period. If you're quick, there's still time to order in time for Christmas!
Header image - Nativity biscuit tin
You don’t need a turkey to complete your Christmas lunch.
If you’re looking for a vegetarian option for yourself or to wow your veggie guests, Henry Firth and Ian Theasby, behind plant-based cookbook BOSH!, are here with their show-stopping mushroom wellington, rosemary and thyme roast vegetables and simple veggie gravy.
Phil Vickery has gone in search of the most festive food the world has to offer and what a place he’s found it in. Today he’s at a Christmas market in Trento, Italy, and cooking a feast whilst taking in the absolutely stunning surroundings. And we’ll be sampling some of what he made in the studio.
It's This Morning’s 30th Christmas and what better way to celebrate than by having Brian Turner back in the kitchen, who first appeared on the show way back in 1992!
Here he cooks up his delicious Christmas glazed ham.
Plant-based restaurant CHLOE. have spun a vegan twist on two Christmas classics just in time for the festive season.
50g Chia Seeds
1kg Sea Salt
25g Plain Flour
400g Whole Celeriac
100g Cooked Beetroot
Mix half of the chia seeds with water until they puff up, drain and place to one side. In a separate bowl mix salt, flour and remaining chia seeds to create crust.
Line baking tray with parchment paper to prevent the celeriac from sticking and burning. Place some salt mixture on the parchment, place celeriac on salt base and then cover celeriac with remaining mixture. Cook on 160C for 90 minutes.
Once cooked peel off skin from the celeriac and slice into 1/2cm discs
Grate cooked beetroot and rub in on the discs to add pink colour
Roll the disk edges in puffed chia seeds so that they stick. Add vegetables of choice. Serve.
4 cups almond milk
0.5 grams ground turmeric
0.5 grams teaspoon salt
4.76 grams pumpkin pie spice
To serve one glass
Fill with ice
Fill with eggnog
Add 28.4 ml Rum
Sprinkle cinnamon on top
Serve with cocktail straw