The Hairy Bikers Go North episode 5 – West Yorkshire: This week, the Hairy Bikers are in Yorkshire. The plan is simple – riding through the county to visit top food producers, who not only have amazing products but equally amazing stories to tell.
Starting in Leeds, the bikers are visiting the stunning Kirkgate market to fill up their panier for their upcoming stay before riding across the Dales, through Thirsk and Sowerby Bridge before finishing at the only farm in the world that extracts caviar without killing fish.
Along the way, they meet a farming family producing the Icelandic dairy product skyr, a woman creating authentic Indian ready meals, a huge farm full of edible herbs and a pair of Syrian refugees who have made a successful business selling halloumi. Meanwhile, the Bikers cook a Full English Shakshuka with some blueberry muffins, some curried faggots with masala potato and dhal as well as curried crab cakes.
The Hairy Bikers Go North episode 5 – West Yorkshire
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
Blueberry skyr muffins
Skyr is an Icelandic cultured dairy product similar to Greek yoghurt. It goes really well with honey and vanilla in these blueberry skyr muffins.
- Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole deep muffin tin with paper muffin cases.
- Mix the flour, baking powder, bicarbonate of soda and caster sugar together in a large bowl and add a generous pinch of salt.
- In a separate bowl, mix the melted butter, skyr, eggs, milk, honey and vanilla, then add to the dry ingredients along with the blueberries. Mix until just combined – don’t overmix.
- Spoon the mixture into the muffin cases – they will be very full. Sprinkle granulated or demerara sugar over the muffins and bake for around 20 minutes, until well risen and deeply coloured.
British shakshuka – The Hairy Bikers Go North episode 5
This British shakshuka is fun! It’s the full English – sausages, bacon, mushrooms, tomatoes, beans and eggs – all cooked in one pan. And if you like a bit of brown sauce with your brekkie, it’s used to glaze the sausages and give a subtle tang to the tomato sauce.
- Heat 1 tablespoon of the oil in a large, lidded frying pan. Fry the sausage balls until browned on all sides, then add 1 tablespoon of the brown sauce. Stir to coat the meat and keep stirring until they look caramelised, then remove them from the pan and set aside. Deglaze the pan with a little water and pour it over the sausages.
- Add the remaining oil to the pan. Fry the bacon, onion and mushrooms together until the bacon has rendered its fat and is beginning to crisp. The onion should have started to soften and brown around the edges. If using, add the black pudding and fry very briefly, then put the sausages back in the pan.
- Add the tomatoes and the remaining brown sauce, along with the beans, if using, and about 200ml/7fl oz water, then stir to deglaze the pan. Season with salt and pepper and bring to the boil, then turn down the heat, cover the pan and cook for 10 minutes.
- Make four wells in the mixture and break the eggs into them. Cover and cook for a few minutes until the whites are just set and the yolks are still runny. Serve with hot buttered toast if you want to go the whole hog.
Red lentils are a brilliant way to feed your family on a tight budget, and some storecupboard spices add real depth of flavour to this vegan masoor dal.
- Put the lentils in a large saucepan and add the turmeric, garam masala and 1 litre/1¾ pints cold water. Bring to the boil, then skim off and discard any foam that rises to the surface. Reduce the heat and simmer gently for 20 minutes, stirring occasionally.
- While the lentils are cooking, heat the sunflower oil or ghee in a large non-stick frying pan and fry the onion over a low heat for 5 minutes until softened, stirring regularly. Turn up the heat and cook for 2 minutes more until pale golden brown, stirring constantly.
- Reduce the heat, add the ginger and garlic and cook, stirring, for 2 minutes. Add the tomatoes, chilli and salt and cook over a medium heat for 5 minutes, stirring regularly until the tomatoes are very soft.
- Stir the onion and tomato mixture into the lentils and cook for a further 10–15 minutes, stirring regularly, until the lentils are completely soft. You may need to add a little extra water. Remove from the heat and season with salt and pepper to taste.
- To make the tadka, heat the oil or ghee in a small non-stick pan over a medium heat and add the cumin seeds, mustard seeds and chilli flakes for just 15 seconds, stirring constantly – don’t let them burn. Remove from the heat, sprinkle over the asafoetida and stir well.
- Spoon the dal into a warmed serving dish, pour over the tadka and serve.
Spicy masala potatoes are a quick and easy side dish for any Indian curry. Serve with naan bread for a tasty lunch, and add a dal for a satisfying midweek meal.
- Half-fill a saucepan with water and bring to the boil. Add the potatoes, bring the water back to a fast simmer and cook for 8–10 minutes or until just tender. Drain the potatoes in a colander and leave them to stand while you prepare the spice mix.
- Heat 2 tablespoons of the oil in a large non-stick frying pan and fry the cumin and mustard seeds for a few seconds until they begin to pop.
- Add the onion and chilli and cook over a medium heat for 2 minutes, stirring constantly.
- Add the remaining oil and the drained potatoes, then sprinkle over the turmeric, coriander, asafoetida and salt. Stir-fry for 2–3 minutes, turning the potatoes in the spices until they are lightly coated and beginning to soften around the edges. Sprinkle with the lemon juice, stir together and serve hot.