Hairy Bikers’ Best of British episode 6 – War

Hairy Bikers Best of British episode 6 War recipes

Hairy Bikers’ Best of British episode 6 – War: Here, they explore how the British have managed to create fantastic food even at times of war, when supplies are often scarce, and how some of Britain’s favourite dishes have evolved out of the innovation and spirit of the people who lived through rationing. Dave and Si continue their culinary journey through time as they celebrate British food.



With their unique banter and camaraderie, the hairy duo try their hand at rabbit stew and carrot cake, visit HMS Victory to find out what Nelson’s men ate at sea and meet the army cooks to learn what troops on the frontline eat today.

Stunning food and fascinating stories told by the popular culinary duo.


Hairy Bikers’ Best of British episode 6 – War recipes:

Carrot and sultana cake with creamy orange frosting

Carrot and sultana cake with creamy orange frosting
Carrot and sultana cake with creamy orange frosting

A luxurious tasting carrot cake packed with sultanas and pecans. One piece is never enough.


  • Preheat the oven to 180C/160C (fan)/Gas 4. Grease and line a 20cm/8in square loose-bottomed cake tin.
  • Place the flour, sultanas, pecans, orange zest, cinnamon, grated nutmeg, baking powder, bicarbonate of soda and salt in a large bowl and mix until well combined.
  • Beat the eggs until smooth. Add the sunflower oil and sugar and whisk until well combined.
  • Make a well in the centre of the flour mixture and beat in the egg mixture until smooth. Stir in the carrots. Pour the mixture into the prepared cake tin and smooth the surface. Bake in the centre of the oven for 35-40 minutes, until the cake is well risen and feels springy to the touch. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.)
  • Remove the cake from the oven and set aside to cool in the tin for five minutes. Remove the cake from the tin and set aside to cool on a wire rack.
  • For the icing, sift the icing sugar into a large bowl and add the butter and orange juice. Beat together with a large wooden spoon until light and creamy. Add the cream cheese and orange zest and beat until smooth. Cover and chill in the fridge for 30 minutes or until firm enough to spread.
  • Spread the icing over the cake and sprinkle with the pecans. Cut into squares to serve.

Old fashioned rabbit stew in Hairy Bikers’ Best of British episode 6

Old fashioned rabbit stew
Old fashioned rabbit stew

Rabbit only needs a few ingredients to be transformed into a delicious one-pot meal.


  • Place the flour, thyme and a good pinch of salt and plenty of freshly ground black pepper in a large freezer bag. Put the rabbit portions into the bag, a few at a time, and shake well until evenly coated in the seasoned flour. Transfer to a plate.
  • Melt the butter with one tablespoon of the oil in a large heavy-based frying pan over a medium heat. Fry the rabbit, a few pieces at a time, until golden-brown all over. Put all the front and rear leg portions into a flameproof casserole dish.
  • Transfer the saddle pieces to a plate, cover loosely and set aside (these will need less cooking time, so can be added later on). Preheat the oven to 170C/340F/Gas 3½.
  • Add a little more oil to the pan and cook the bacon until the fat is browned and beginning to crisp. Put the bacon to the casserole dish.
  • Add a dash more oil to the frying pan and fry the onion for 5-7 minutes, or until lightly browned and beginning to soften. Put the onions to the casserole, sprinkle with any flour remaining in the freezer bag and stir until well combined.

Method part 2

  • Pour half of the cider into the frying pan and stir vigorously with a wooden spoon to lift any sediment from the bottom. Simmer for a few seconds then pour into the casserole. Add the rest of the cider and the stock. Stir the bay leaves into the casserole, cover with a lid and cook in the centre of the oven for 45 minutes.
  • Remove the casserole from the oven, add the reserved saddle pieces and carrots, turn all the rabbit portions, ensuring that as much of the meat is covered by liquid as possible. (Not all the meat will be covered.) Return to the oven for a further 1-2 hours.
  • Take the casserole out of the oven after one hour and check the rabbit – the meat should be starting to fall off the bone when the rabbit is ready. Poke the leg portions and the saddle pieces with a knife and if it doesn’t slide in easily, return the casserole to the oven. Check again for tenderness and turn the rabbit portions every 30 minutes or so.
  • When the rabbit is tender, skim off any fat that may have risen to the top of the casserole with a large spoon. Carefully transfer the casserole to the hob. Bring to a fast simmer and cook for 3-5 minutes, or until the liquid reduces to a slightly thickened, gravy-like consistency. Stir in the frozen peas and simmer for a further three minutes. Season with salt and freshly ground black pepper and serve.



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