Phil Vickery served up tasty squid, prawns and almond patties with houmous and mint on Ainsley’s Festive Flavours.

The ingredients for the Patties are: 1 tbsp olive oil, 1 small onion, very finely chopped, 2 cloves garlic, very finely chopped, 300g small squid, very finely chopped, 200g, freshwater prawns, very finely chopped or pureed in a food processor, 1 medium egg, 4 tbsp chopped fresh coriander, 3 tbsp ground almonds, 1 tsp fish sauce (optional), salt & pepper, 1 tbsp olive oil or olive oil spray.

For the Dip: 6 tbsp mayonnaise, 2 tbsp houmous, 2 tbsp chopped fresh mint, 2 tbsp chopped fresh coriander, 1 tsp sugar and 1 tbsp vinegar.

See recipes by Phil in his book titled: The Canny Cook: Freezer & storecupboard meals on a budget available from Amazon now.