Holly Willoughby tells CLODAGH McKENNA her plans for a perfect Christmas in new family home, why you can’t beat a cheese soufflé… and the EXACT McDonald’s order to cure a hangover

This week in our monthly cooking column, Clodagh is joined at her Hampshire farm by TV presenter Holly Willoughby. Over her 25-year career, Holly has presented some of the UK’s most popular shows, including Dancing On Ice, This Morning and prime-time game show You Bet!

The pair first met when Clodagh became a regular on the cooking segment of This Morning. 

They have remained friends and reunite to celebrate St Patrick’s Day – Clodagh having introduced Holly to her first pint of Guinness in 2023.

Born in East Sussex, Holly, 44, first appeared on CITV aged 19, after attending an open casting call. 

After two-and-a-half decades of living and working in London, she recently moved to a quieter base in the South East with her husband Dan Baldwin and their three children, Harry, 16, Belle, 14, and Chester, 11. 

It’s there that Holly is hosting Christmas this year and she is planning a turkey-with-all-the-trimmings affair. She wanted to make a plum pudding for dessert but has never attempted one before – so Clodagh invited her down to the farm to teach Holly her mum’s recipe.

Clodagh: What’s your morning routine at home?

Holly: First thing in the morning, I’ll have a cup of tea. 

Cow’s milk, plain tea bag – just the most normal cup of tea imaginable.

 I can’t function or even think properly before I’ve had that. I’m not a huge coffee person but I’ll often have one at 11am to give me a kick up the bum. Breakfast-wise, I’m a fan of porridge with a sprinkle of cinnamon and granola. I don’t really drink veg-packed smoothies or wake up and think, ‘What’s the healthiest thing I can have?’ To me, feeling healthy is more about getting outside and walking Bailey [Holly’s golden retriever] or having a mindful moment with a book. Besides, the washing up alone is enough to stop me making some exotic smoothie. Who can deal with a dirty blender at 7am?

What’s your go-to snack when in front of the telly?

I’m a dark chocolate fiend. My favourite is when it’s got a bit of sea salt in it. I like dunking it in a cup of tea so it melts a tiny bit. I’ve perfected the timing so the chocolate softens perfectly without disintegrating in the mug. I have another, quite disgusting, go-to snack: those plastic cheese slices. They’re one of my favourite things. I just unwrap it and in my mouth it goes. I’m a child of the 80s, after all, and plastic cheese was a big deal back then.

Does Dan cook at home?

Dan’s mum, Sandra, was Italian and she was an incredible cook. 

She’d rustle up the most amazing lasagne and tiramisu, and she definitely passed her skill down to him. 

She also owned a sandwich shop and taught him to make a really good sandwich, which sounds basic but his creations are amazing. 

If I make a sandwich, it’s a cheese slice, but he’ll layer one up with all sorts of pickles and garnishes. It’s a masterpiece.

Do you grow any of your own ingredients?

I love the idea of growing loads of ingredients, but my vegetable patch has largely been tomatoes until now. 

My dad used to grow tomatoes in a greenhouse and I remember going in there and just thinking it smelled amazing. It’s still my favourite smell – I even put tomato leaves in my candles! [Clodagh: I can vouch for this, Holly arrived at my house with a goody bag of her Wylde Moon products, including a candle that has a delicious citrussy-tomato fragrance.] I’ve passed on my obsession to the kids, who love any dish with tomatoes and salt. 

They’re adventurous eaters and love food as much as I do. I think the fact they’re so willing to try new things is one of my greatest achievements.

What’s your favourite condiment?

The one I use most is mayonnaise. But the only correct dip for a chip is ketchup. If I could only have one sauce, ever, for the rest of my life, I’d 100 per cent pick ketchup. 

Skinny fries with loads of salt and ketchup can’t be beaten. I’m also partial to brown sauce in a bacon sandwich and Worcester sauce on a cheese toastie.

What’s the dish you’re always drawn to?

If I go to a restaurant and there’s a cheese soufflé on the menu, I’m having it. 

A cheese fondue is my absolute dream. When I was about 20, I worked as an au pair in Switzerland. For an entire year, if something wasn’t covered in melted cheese, I wasn’t eating it. That’s where my love for cheesy dishes really came into its own.

What’s the best meal to cure a hangover?

When Dan is hungover, all he wants is soup. I’m the opposite. 

I want a McDonald’s quarter pounder with cheese and if it hasn’t got a pickle on it, I’m gonna throw it back at you.

I order extra pickles every time. Then I want skinny fries that are as salty as possible.

I know some people think McDonald’s makes you feel rotten, but I just love it. You can tell how often I go because there are so many selfies of me sat in my car, taken by the drive-thru staff.

Do you let Bailey, your dog, have your leftovers?

She is fond of a bit of chicken, but she’s not having too many leftovers. She has a very sensitive tummy, which is not a trait you want in a dog. She’s not much of a guard dog, either: she doesn’t bark at anything. When the doorbell goes I’m like: ‘Bailey, are you going to do anything?’ and she just sits there, completely chilled out.

What’s your signature cocktail?

I make a good margarita. I don’t put in triple sec like most people. I just put tequila, loads of lime juice and agave syrup. That way it ends up sweet without the slight bitterness that triple sec brings. I always do a salt rim but I can’t stand it when people put loads of chilli flakes in. You can take your picante margaritas and do one.

MY MUM’S PLUM PUDDING

MAKES One pudding

INGREDIENTS

220g each of sultanas, currants and raisins

100g cut mixed citrus peel

100ml whisky

juice and zest of 1 orange

50g butter, plus extra for greasing

80g dark muscovado sugar

2 eggs

80g self-raising flour

1 tsp each of grated nutmeg, cinnamon and ground ginger

50g chopped almonds

80g dried white breadcrumbs

METHOD

1 Place the dried fruit and citrus peel in a bowl, pour in the whisky and orange juice. Stir well, cover and leave to soak overnight.

2 The next day, lightly butter a 1 litre pudding basin and line the base with a disc of baking parchment.

3 Place the butter, sugar and orange zest in a large bowl and cream together using a wooden spoon or a handheld whisk until light and fluffy. Gradually beat in the eggs one at a time.

4 Sift the flour and spices into the butter and egg mixture and fold in. Add the chopped almonds and breadcrumbs, and fold in again.

5 Lastly stir in the whisky and orange-soaked fruits. Mix well, and make a wish!

6 Pour the mixture into the prepared pudding basin and press down with the back of a spoon. Cover the pudding with greaseproof paper and tin foil, both pleated across the middle to allow for expansion, and secure with string.

7 Place the pudding basin in a saucepan and pour in enough boiling water to come halfway up the side of the bowl. Cover with a lid, bring the water back to the boil, then simmer for about 7 hours. To reheat Steam for 2 hours and serve.

Picture Editor: Stephanie Belingard. 

Styling: Danielle Whiteman. 

Hair and make-up: Natalie Stokes at Carol Hayes using Lisa Eldridge and Living Proof. 

Clodagh wears: shirt and jeans, Levi’s. 

Additional copy: Scarlett Dargan. 

Find Holly’s range at boutique.wyldemoon.co.uk