Hairy Bikers Go North episode 1 – Lancashire

The Hairy Bikers Go North episode 1: A Culinary Journey Through Lancashire

The beloved Hairy Bikers have returned to our screens with their most ambitious gastronomic adventure yet. In the premiere episode of their new series “The Hairy Bikers Go North,” Dave Myers and Si King embark on an epic culinary road trip traversing northern Britain from east to west, beginning with the rich culinary landscape of Lancashire.

Lancashire stands proudly as one of Britain’s hidden culinary gems. This northwestern county boasts a food heritage that rivals celebrated gastronomic destinations worldwide. Furthermore, the region has become home to some of the nation’s most exceptional gastro pubs, award-winning artisanal food producers, and a surprisingly robust selection of locally crafted alcoholic beverages—so plentiful, in fact, that our adventurous hosts might need to exercise some restraint during their journey!

The episode begins in the breathtaking Trough of Bowland, an Area of Outstanding Natural Beauty that provides the perfect backdrop for the bikers’ culinary explorations. This picturesque valley, with its rolling hills and pristine streams, sets the stage for their first cooking demonstration. Here, the duo prepares a hearty traditional steak and mushroom ale pie, a quintessential Lancashire comfort food that showcases the region’s excellent local beef and craft ales.

As they journey through the Lancashire countryside, Dave and Si meet with passionate local producers who maintain time-honored traditions while embracing innovation. They visit family-run farms where generations have perfected their craft, creating award-winning cheeses, cured meats, and baked goods that reflect Lancashire’s rich agricultural heritage. These encounters provide viewers with intimate glimpses into the dedication behind the region’s exceptional produce.

The bikers then venture into the heart of Lancashire’s celebrated pub culture. The county has experienced a remarkable gastro pub renaissance in recent years, with traditional establishments elevating classic dishes through locally sourced ingredients and contemporary techniques. In these welcoming spaces, Dave and Si share meals with locals, exchange stories, and gain insights into recipes that have been passed down through generations.

Inspired by Lancashire’s renowned dairy industry, particularly its exceptional cheeses, the Hairy Bikers next prepare their indulgent cheese-lover’s lasagna. This creative dish reimagines the Italian classic with layers of Lancashire, Garstang Blue, and Crumbly Lancashire cheeses, creating a decadent celebration of the region’s dairy excellence. Their enthusiasm for these local ingredients proves infectious as they guide viewers through each step of the preparation.

No culinary exploration would be complete without sampling the local libations. Lancashire has witnessed a remarkable boom in craft distilleries and breweries. The bikers tour several establishments, learning about traditional methods and innovative approaches that have positioned Lancashire as an emerging destination for spirits enthusiasts. These visits culminate in the creation of their stunning gin and key lime pie, an inspired dessert that cleverly incorporates the botanical complexity of locally distilled gin.

The journey concludes at Notarianni’s, a beloved ice cream institution that has delighted visitors to Lancashire’s coast since 1928. This family-owned establishment represents the perfect finale to their Lancashire adventure—a celebration of tradition, quality ingredients, and the simple joy of well-crafted food that has characterized their entire journey through the county.

Throughout the episode, the Hairy Bikers’ genuine warmth and enthusiasm shine through. Their appreciation for Lancashire’s culinary traditions, innovative producers, and stunning landscapes offers viewers a compelling invitation to discover this underappreciated gastronomic destination. Moreover, their accessible cooking demonstrations provide practical inspiration for bringing a taste of Lancashire into home kitchens across the country.

“The Hairy Bikers Go North” succeeds not only as a culinary program but as a loving portrait of northern Britain’s food culture. By beginning their journey in Lancashire, Dave and Si highlight a region whose contributions to British cuisine deserve greater recognition. Through their encounters with passionate producers, historical context, and mouthwatering recipes, they create an engaging celebration of place, tradition, and the universal language of good food.

This opening episode sets a promising tone for the series, leaving viewers eagerly anticipating the bikers’ continuing adventures through northern Britain’s diverse culinary landscapes.

The Hairy Bikers Go North episode 1 – Lancashire

David Myers and Si King collectively known as the Hairy Bikers, are British television chefs. They have presented a range of television shows that combine cooking with the travelogue format, mostly for the BBC but also for the now-defunct Good Food channel. They have also produced a range of cookery books published to accompany their various television series.

Myers and King have known each other since the 1990s, with both having backgrounds in television production. Their first appearance on UK television was as presenters of The Hairy Bikers’ Cookbook, which began on the BBC in 2004 and continued for four series.

The followed this with The Hairy Bikers’ Food Tour of Britain, The Hairy Bikers’ Mums Know Best, Hairy Bikers’ Meals on Wheels, Hairy Bikers’ Best of British, The Hairy Bikers’ Bakeation, Hairy Dieters: How to Love Food and Lose Weight, The Hairy Bikers’ Asian Adventure, The Hairy Bikers’ Northern Exposure and The Hairy Bikers’ Pubs That Built Britain for BBC Two, and The Hairy Bikers’ Mississippi Adventure for Good Food and Hairy Bikers: Route 66

The Hairy Bikers Go North episode 1 recipes:

Gin key lime pie

The inspiration for this key lime pie is the classic partnership of gin and lime; chocolate and lime is another great pairing – think of chocolate lime sweets. If you choose chocolate biscuits for the base, don’t be tempted to skip the lime cordial glaze or the chocolate flavour will overwhelm the filling. If you want to use more gin for the glaze, increase the gelatine to 4 leaves.

Method:

• Preheat the oven to 180C/160C Fan/Gas 4. Mix the biscuits with the melted butter until thoroughly combined. Press into a 23cm/9in round flan tin, pushing the crumb mix up the sides of the tin. Bake for 10–12 minutes, then remove from the oven and leave to cool completely.
• To make the filling, put the egg yolks and lime zest in a bowl. Beat until the yolks are foamy and greatly increased in volume, then whisk in the lime juice and gin, followed by the condensed milk. When everything is completely combined you should have a thick, pourable batter. Pour this into the crust, then chill in the fridge for several hours or preferably overnight.
• To make the glaze, soak the gelatine leaves in cold water for about 10 minutes, or until soft, then squeeze out the water. Meanwhile, gently heat the lime cordial in a small saucepan. Stir the gelatine into the warm cordial until completely dissolved. Stir in the gin. Strain into a jug and leave to cool completely.
• Pour the cold but still liquid glaze over the filling and return to the fridge to set.
• To make the chocolate drizzle, melt the chocolate with the butter and golden syrup until very smooth. Allow to cool until just warm but still liquid. Drizzle in lines over the set glaze (make sure the glaze is well chilled, otherwise it may melt).

Hasselback roast new potatoes

Make way for the perfect hasselback potatoes. The secret? Smothering them in garlic butter, of course.

Method:

• Put the potatoes in a pan of cold, salted water, then bring to the boil. Cook for 10 minutes, then drain and leave to cool and dry.
• Meanwhile, mix together the garlic and butter. Set aside.
• Preheat the oven to 220C/200C Fan/Gas 7.
• Put the potatoes, one at a time, onto a wooden spoon. Starting at one end, cut across their width with a sharp knife, making sure the knife doesn’t go all the way through.
• Arrange on a roasting tray and coat in the garlic butter. Roast for 25 minutes, then remove from the oven and lightly squash the potatoes with the side of a knife. Increase the oven to 240C/220C/Gas 8.
• Drizzle the potatoes with the olive oil and sprinkle with salt. Return to the oven for another 10–15 minutes, until golden and crisp.
• Serve the potatoes with the chives scattered over.

Steak, mushroom and ale pie

Tender beef in a rich sauce made with beer and bacon, topped with crisp, golden puff pastry – this superb steak, mushroom and ale pie is a perfect autumn warmer.

Method:

• Preheat the oven to 180C/160C Fan/Gas 4. Heat 1 tablespoon of oil in a large non-stick frying pan and fry the bacon with the onion, stirring regularly, until pale golden brown. Add the garlic and fry for a minute or two more. Using a slotted spoon, transfer the onions, garlic and bacon to a large flameproof casserole dish.
• Season the beef with salt and pepper. Add 2 tablespoons of oil to the frying pan and fry the meat in two or three batches until well browned all over, adding an extra tablespoon or two of oil if needed. Transfer the beef to the casserole as it is browned.
• Pour half the beer into the frying pan and bring to the boil, stirring hard to lift all the browned bits from the bottom of the pan. Pour this liquid over the beef, then add the remaining beer, stock, tomato purée, thyme leaves and bay leaves. Bring to the boil, then cover and cook in the oven for 1½–2 hours or until the meat is very tender.
• Mix the cornflour with 2 tablespoons of cold water until smooth and stir into the casserole. Return to the oven for 5 minutes until thickened. Taste and adjust the seasoning, then leave to cool.
• Increase the oven temperature to 200C/180C Fan/Gas 6. Place a pastry funnel in the centre of a 1.2 litre/2 pint pie dish.
• Heat 1 tablespoon of oil in a frying pan and fry the mushrooms over a high heat for about 5 minutes until golden. Stir into the meat mixture and spoon into the pie dish around the funnel.
• On a well-floured work surface, roll out the pastry until it is large enough to cover the pie dish. Make a small cross in the centre of the pastry for the pie funnel to poke through. Brush the edge of the pie dish with beaten egg. Place the pastry gently over the filling and funnel and press the edges firmly to seal.
• Trim off any excess pastry with a sharp knife and, if you like, use the pastry trimmings to make shapes to decorate the pie. Brush with beaten egg to glaze. Place the pie dish on a baking sheet and bake for 30–35 minutes until the pastry is puffed up and golden brown.