Hairy Bikers’ Best of British episode 14 – Preserving

Hairy Bikers’ Best of British episode 14 – Preserving: The British weather and seasonal change have meant that through time we have had to find ingenious ways to store food for the hungry winter months. The bikers explore how some of our tastiest treats have evolved from a need to preserve.

Stunning food and fascinating stories told by the popular culinary duo. The bikers continue their culinary journey through time as they celebrate British food.

Hairy Bikers’ Best of British episode 14 – Preserving

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.

Both Myers and King have a background in TV and film production. Myers is a professional make-up artist, specialising in prosthetics, while King served as locations manager on numerous productions including the Harry Potter films and Byker Grove.

Lemon and blueberry muffins

Take blueberry muffins to the next level with a delicious lemon and yoghurt filling.

Method

• Preheat the oven to 200C/400F/Gas 6. Line a 12-hole deep muffin tin with paper cases.
• Melt the butter in a small pan over a low heat then set aside to cool for a few minutes.
• Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre.
• Beat the eggs with a large whisk until smooth then beat in the yogurt, milk and melted butter until well combined. Stir into the flour mixture with a large metal spoon until very lightly mixed.
• Divide the batter between the muffin cases. Place a teaspoon of the lemon curd on top of each one and sprinkle with the remaining sugar. Bake for 20 minutes or until well risen and golden-brown. Serve warm or allow to cool on a wire rack. (The lemon curd will be very hot, so don’t eat as soon as they come out of the oven.)