Today's opening times:

8am - 9.30pm

Accessibility links

Phil Vickery Recipes

Phil Vickery Recipes



Exclusive recipes from top TV chef, Phil Vickery

Valentine's Day Recipes

  • Millionaires shortbread
  • Triple cooked chips

Millionaires shortbread

Preparation time
10 minutes

Cooking time
30 minutes

Makes 9 - 12 pieces


  • 150g salted butter
  • 150g dark brown soft sugar
  • 397g can condensed milk
  • 300g bitter chocolate, melted
  • 100g melted milk chocolate
  • 100g melted white chocolate

You will also need: 20cm (8in) square brownie tin, lined with baking parchment


  1. Preheat the oven to 180˚C Gas 4.
  2. Lightly roll out the shortbread to roughly the size needed.
  3. Press the mixture very lightly and evenly, into the lined tin and bake for about 15 – 20 minutes until pale golden.
  4. Place the butter for the filling and the sugar into a large non-stick frying pan and stir over a medium heat until the butter melts and the sugar dissolves.
  5. To make a golden caramel, add the condensed milk, stirring continuously, until the first bubbles appear all over the surface, stirring all the time.
  6. Remove from the heat as soon as it comes to an even boil.
  7. Spread the caramel evenly over the shortbread base and then cool and chill for about half an hour.
  8. Pour the melted milk chocolate over the caramel, smoothing to the edges.
  9. Using a small piping bag pipe alternate lines of chocolate over the shortbread, then drag a cocktail stick through alternate lines creating a nice affect.
  10. Allow to set in the fridge.
  11. When the chocolate has hardened a little, cut into squares.

Copyright Phil Vickery
January 2018

Triple cooked chips with truffle and parmesan

Preparation time
10 minutes

Cooking time
20 - 30 minutes

2 persons


  • 500g of potatoes King Edward, Maris Piper, Red Rooster, Wilja, Marfona
  • Groundnut oil safflower or sunflower oil
  • Salt
  • ½ tsp good quality truffle oil
  • 75g finely grated fresh Parmesan cheese
  • Freshly milled black pepper


  1. Peel and wash the potatoes well, then cut into fingers say 1.5cm wide, then re wash well to remove any starch.
  2. Place into a deep pan and cover with water, add a little salt and bring to the boil.
  3. Once boiling, turn down the heat and simmer until the chips are JUST cooked, testing with a sharp knife.
  4. Drain carefully and lay out on a tray and cool and the pop in the fridge until ready.
  5. Heat the oil to 190C leave for 10 minutes then reduce to 175C. Never fill a fryer more than 2/3rds full.
  6. Plunge small amounts of chips into the oil and cook for 3-4 minutes to soften, but with no colour.
  7. Shake off the excess oil and cool on a tray, not piled up.
  8. Repeat until all are done. You can chill again or even freeze at this point.
  9. When ready to serve turn up the oil to 185-90C.
  10. Cook in small batches until crisp and golden, then drain well.
  11. Season well with a little salt and pepper dot over the truffle oil.
  12. Toss briefly, then just before serving dust over the cheese and toss again and serve straight away.

Copyright Phil Vickery
February 2018