The Hairy Bikers Go North episode 7 – The Peak District: The Hairy Bikers are riding through the amazing scenery of the Peak District. Created in 1951, it was the UK’s first national park and is visited by 13 million people every year. But this place isn’t just for tourists – the fields, farms and fine folk of the Peaks produce some of the country’s best food.
Starting in the world-famous Chatsworth House, the pair head through the village of Heage, home to one of Britain’s last windmills still in use, before setting up base in the manor house of Harthill Hall.
From there, they head to the village of Eyam to meet Stella, a former UN aid worker who now runs a Cameroonian restaurant. Finally, after learning about the history of the Buxton pudding, they throw a picnic to thank the park rangers, who look after the Peak District so well. Along the way, they cook a traditional breakfast, some spicy patties and a picnic made of scotch eggs, custard tarts and some sweet cookies.
The Hairy Bikers Go North episode 7 – The Peak District
Staffordshire oatcakes
Staffordshire oatcakes are wholemeal oat pancakes. Here they are filled with bacon, mushrooms and melted cheese. This makes a big batch – ideal for when you have guests, but the cooked oatcakes also freeze beautifully.
Method:
- Mix together the oatmeal, wholemeal flour, plain flour, yeast and salt in a bowl until well combined. Make a well in the centre of the mixture, then gradually add 825ml/1 pint 10fl oz waterwater in a thin stream, stirring well with a wooden spoon, until the batter is well combined and the consistency of thick double cream. (NB: You may not need to use all of the water.) Cover the batter with a damp, clean tea towel and set aside for 3–4 hours (or up to 8 hours in a cool place).
- Once ready to cook the batter, whisk in the baking powder until well combined.
- Heat a teaspoon of vegetable oil in a frying pan over a medium heat. When the oil is hot, add a ladleful of the batter mixture and swirl the pan to coat the bottom of it in a thin layer of the batter. Fry the oatcake for 1–2 minutes, or until golden-brown on one side. Flip the oatcake and fry for a further minute, or until golden-brown on both sides.
- Set the oatcake aside on a warm plate and cover with a sheet of greaseproof paper. Repeat the cooking process with the remaining batter mixture, to make about 12 oatcakes. Stack them on top of each other, separated by greaseproof paper, and keep warm.
- Preheat the grill to its highest setting. When the grill is hot, arrange the streaky bacon onto a grill tray and grill for 3–4 minutes on each side, or until crisp and golden-brown on both sides. Set aside and keep warm.
- Heat the olive oil in a separate frying pan over a medium heat. Add the mushrooms and fry for 3–4 minutes, or until golden-brown and cooked through. Set aside and keep warm.
- When ready to serve, heat a frying pan over a medium heat. Return one of the cooked oatcakes to the hot pan and sprinkle grated cheese over one half of it. Continue to cook for 3-4 minutes, or until the cheese starts to melt, then place the bacon on top of the melted cheese and sprinkle over a spoonful of the mushrooms. Fold the other half of the oatcake over and continue to heat for a further minute, or until the cheese has fully melted. Repeat the process with the remaining oatcakes. Serve immediately.
Nutty, chewy, sweet and gooey, these peanut, cherry and fudge cookies are perfect for a picnic – or for afternoon tea whatever the weather.
Method:
- Preheat the oven to 170C/150C Fan/Gas 3½. Line a baking sheet with baking paper.
- Using an electric whisk, beat the butter and both sugars together until light and fluffy. Beat in the peanut butter, followed by the egg and vanilla extract. Add the flour, bicarbonate of soda, baking powder and salt and mix to form a soft dough. Fold in the peanuts, cherries and fudge or chocolate chips, if using.
- On a lightly floured work surface, gently roll out the dough to about 1cm/½in thick. Using a cookie cutter, stamp out the cookies and place on the prepared baking sheet.
- Bake for 15 minutes or until lightly browned and slightly puffed up. This timing gives fairly soft and chewy cookies; if you want them crisper, bake for a further 3–5 minutes.
- Leave to cool on the baking sheet for 5 minutes, then transfer to a wire rack and leave to cool completely.
