Phillip and Holly's favourite foods

Published Friday, 11 July 2014
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Chef Phil Vickery is in the This Morning kitchen cooking-up some of Phillip and Holly's favourite foods to send them on their summer holidays in style.

4 to 6 as a starter
Preparation time
15 minutes
Cooking time
3 to 4 minutes, in small batches
Preparation time
5 minutes
Cooking time
6 individual moulds
Preparation time
10 minutes
Cooking time
8-10 minutes

Salt & Pepper Squid


  • 14-16 baby squid, cleaned and drywell vn kitchen towel
  • 200g self raising flour
  • about 300ml (½ pint milk)
  • vegetable oil for frying
  • Seasoning mix
  • ¼ tsp dried chilli flakes
  • 1 tsp dried garlic powder
  • 1 tsp celery salt
  • 1 tsp ground black pepper
  • 1 tsp castor sugar
  • ½ tsp pouring salt
  • few fresh red chilli slices (really finely sliced)
  • 2-3 tbsp finely shredded Thai basil leaves


  1. Make sure that the baby squid are clean and thoroughly dry - you may need to pat them dry using a piece of kitchen paper. Remove the head and tentacles from the squid and dry also, slice open the squid bodies and score with a sharp knife.
  2. Dust with a little seasoning mix, a few squid at a time.
  3. The dip into the flour, dip into the milk then dust again in flour. Re dust if needed.
  4. Heat a the oil to 190°C, then fry the squid until golden and crisp - it's best to do this in small batches so the oil retains its temperature. Drain squid on kitchen paper. The secret is to fry really hot!
  5. Sprinkle over a little of the seasoning, a few Thai basil leaves and few chilli slices mix serve straight away with fresh lime wedges and the dipping sauce.

Dipping Sauce


  • 1 tsp shrimp paste
  • 1 small red chilli, finely chopped
  • 1 large tbsp lemon grass puree
  • 1 tbsp castor sugar
  • 1 tsp finely chopped fresh ginger
  • juice 2 large limes
  • 4 tbsp dark soy sauce
  • 1 tbsp fish sauce, Nam Pla
  • 2 tbsp chopped coriander
  • 2 tbsp finely chopped Thai basil


  1. Mix the shrimp paste, chilli, lemon grass puree, sugar and ginger together well.
  2. The add the lime, soy, fish sauce, mix well.
  3. Finally add the herbs and serve.

Rich Chocolate Fondant Puddings with Fresh Raspberries


  • 50g unsalted butter, very soft
  • 75g caster sugar
  • 170g condensed milk, at room temp
  • 4 large eggs, beaten
  • 2 tsp vanilla extract
  • 350g bitter (dark) chocolate, melted (70%)
  • 75g gluten free plain flour
  • 250g fresh raspberries
  • 275mls cold double cream
  • 2-3 tsp vanilla extract
  • 3-4 tbsp icing sugar


  1. Lightly whisk the cream then add a little vanilla and a little icing sugar to taste do not over whisk then re chill.
  2. Place a large baking sheet in the oven and preheat to 200°C gas 6.
  3. Grease six 150ml moulds (small pudding basin shape) and cut circles of baking parchment to line the bases.
  4. Cream the butter, sugar and condensed milk together using a hand held electric mixer, until light and fluffy
  5. Gradually beat in the eggs and the vanilla.
  6. Stir in the melted chocolate and finally add the flour, mixing until smooth.
  7. Divide the mixture evenly between the moulds for each one.
  8. Place the moulds onto the hot baking sheet in the oven and cook for 8-9 minutes until puffed and risen.
  9. Remove from the oven and straight away, run a knife around the edge of the puddings to un-mould onto a serving plate.
  10. Surround with fresh raspberries and spoon over a large blob of cream and serve.
© UTV News
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