Feel Good Meals The Hairy Bikers' Comfort Food


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Feel Good Meals

The Bikers cook dishes to feed body and soul, including a wholesome warming soup, a chic healthy pudding and even a low-fat version of burger and fries.


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We've travelled the world and eaten everywhere from roadside bars to

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restaurants with Michelin stars.

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But there really is nothing like a bit of home cooking.

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Coming into warm kitchen filled with the aroma

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of a tasty meal bubbling away -

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it's one of life's great pleasures.

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There's nothing like comfort food to put a smile on your face.

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Today - dishes to feed body and soul.

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We're talking feel-good meals.

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Do you know, Kingy, I'm feeling good, are you?

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-Do you know, mate, so do I. But you know...

-Funnily enough...

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Yeah, we're going to feel even better after this soup.

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-What soup are we doing, Dave?

-We're doing a lentil and bacon soup.

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It's a great dish for everybody but you know if you're a bit skint

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and you're a student, good dish, this.

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First off, we're going to sweat down some bacon...

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..and onion and a red pepper.

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Now, obviously, if you want to do it vegetarian,

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just leave the bacon out and use vegetable stock.

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What's your favourite feel-good food, other than this brilliant soup?

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-Fish.

-Yeah.

-Fish and seafood when it's fresh and, you know,

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you can almost taste the sea in it.

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It's food that puts more into you than it takes out of you.

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-It's a bit like celery.

-What, celery makes you feel good?

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Well, yes, because celery,

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it actually burns up more calories than it gives you.

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-Ah.

-So in fact if you ate celery...

-All day.

-..you'd eat yourself thin.

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KINGY LAUGHS

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But curry as well because the spices that are in curry,

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they've got medicinal properties.

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Therefore it is feel-good food.

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Right, the pepper goes into the bacon.

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But you know, Si, I think soup must be way up there on the list of feel-good food.

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I mean, when you're a kid, when you're feeling run down, you know,

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it's your mum'll make you soup.

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Or if you've got a cold, just have some soup.

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Chicken soup, Jewish penicillin as they call it, it does you good,

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it's warm, it easy to digest and, you know, soups like this,

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they're different, but they're really tasty.

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Sweet potato.

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And, you know, whereas my mum would have used, you know,

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a couple of King Edwards in this, we're using sweet potatoes.

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It's a more complex carbohydrate, so it makes you feel fuller for longer.

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-It's more satisfying.

-You know how I love them, though,

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when you just literally put the whole thing in a wood fire,

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leave them, they go really crisp and blackened on the outside

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-and then you open them up and it's just soft and fluffy and oh...

-Yeah.

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Right, sweet potato goes in.

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-Sweet potato.

-Sweet.

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But like most good soups, there is a lot goes in it.

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Lovely.

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I'm going to grate in a clove of garlic.

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I remember in Austria, do you remember, one of their national

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-dishes, it's a white garlic soup. That's so good.

-It's so good.

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-I love it.

-Mm.

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Pop in a bay leaf and a sprig of thyme.

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We'll put the whole thing in cos we're going to take it out before we serve.

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And now the lentils.

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These don't need soaking, just bung them straight in.

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-Give it a stir.

-And what I love about red lentils,

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they're slightly nutty, they're a natural thickener as well

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and also they cook relatively quickly.

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Yeah, you don't have to soak them. If you're using split peas,

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you've really got to soak them the night before.

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The stock - the engine room of the soup.

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Be it vegetable, chicken or oxtail, you need good stock.

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-And there we have it.

-It's just a waiting game now.

-It is.

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You don't have to be ill to enjoy soup.

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I remember when I was a kid... I do love tomato soup,

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and we used to have fried cheese sandwiches.

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I'd cut it into four but one of the quarters,

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I'd always put in the soup and it would sit there

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and that was my treat at the end.

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I used to make castles out of potatoes as well, you know,

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potato walls and I used to put the peas on the top where the little

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crenellations are, then I'd fill it with gravy.

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Then what I would do is I'd have a moat around there

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and I'd kind of put the doorway down and...

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DAVE KEEPS REMINISCING Now...

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Dave...

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..is going to continue to talk to himself...

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..until the soup's actually cooked, which is about 20 minutes.

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It's the smell of it really, takes me back, it really is...

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SIMON GROANS

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But, you know, I was quite a sensitive child,

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but what my mother used to do to really cheer me up was do me

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deep-fried cod balls. I would sit down there with a slice of lemon and my cod balls,

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I loved it. But there was lots of meat...

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-It's done.

-Champion.

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-That took next to no time, didn't it?

-It was good, wasn't it?

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-Do you want to fish the herbs out?

-Yeah.

-And I'll get the device.

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-You could of course pass the soup through a strainer...

-Why?

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..or you could eat it lumpy.

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I'm going to chop some parsley.

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I'm having a nice day, I feel good today, Dave.

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Well, by the end of this programme we're all going to feel fabulous.

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-Oh, yeah.

-Because it's food that puts more in your body than it

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takes out of you. It's not necessarily diet food,

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it's just food that makes you go, "Yippee!"

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-Pepper makes you feel good.

-It does.

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-It's a nice texture, isn't it?

-It's a lovely texture.

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Oh, I feel ten years younger already.

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You know, the good thing about this soup, Si, there's that much goodness

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in it, it's almost a main meal soup, isn't it?

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You don't need anything else.

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Soup that makes you go, "Ooh!"

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And there we have it, our lentil and bacon soup.

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Just the thing to brighten up a dreary day...

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# And make you feel good! Mm-mm-mm-mm-mm-mm! #

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Every dish tells a story.

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It may be about the ingredients that define it,

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the memories it evokes or the people who created it.

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This is the story of Omar Meziane's Olympic dish.

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Hi, I'm Omar Meziane. I am the chef for the GB rowing team.

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I look after the athletes on a daily basis.

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'I take care of their every catering need,

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'from breakfast all the way through to the evening.'

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Because of who we're cooking for today,

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we want to buy as lean a meat as possible.

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I need four 6oz steaks - the fillet.

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'Food and nutrition, especially for our Olympians,

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'is absolutely vital to their performance.'

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We're just picking up the watercress, which is going to go with the beef.

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We're going to turn it into a delicious sauce with some chilli.

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'I work very closely with our team nutritionist, ensuring that

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'everybody gets exactly what they need to be able to,

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'you know, make the boat go faster.'

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-Have a good day.

-Yes, you too. Take care of yourself.

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Take care, bye-bye.

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'I think it's really important that we make the food fresh,

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'vibrant and each day is something exciting.'

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You know, not only am I looking after their nutrition,

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it's also trying to make them happy and I believe that food is a very,

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very powerful tool in doing so.

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'So Andy Triggs Hodge is one of our most senior rowers.

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'He's been to four Olympics, he's got three Olympic gold medals now.

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'He's a huge machine, he's got to be fuelled right.'

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'When we're training hard, we're consuming about 7,000 calories a day.'

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That's a lot of food, it's about three times

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the normal diet for a man.

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'So when you're eating that much it's important to make sure that

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'it's not just a chore to eat.

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'If it tastes good, we eat more, we eat better, we can eat healthier.'

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'My name's Zoe de Toledo.

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'I'm the cox of the GB rowing team women's eight.

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'We just won a silver medal at the Rio Olympics.'

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That's a good change. You made it to front stops.

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Thank you.

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When Omar first joined as the chef for the GB rowing team,

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we'd been having pretty basic food, not great nutrition.

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A lot of people were bringing stuff in from home.

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And actually he completely revolutionised that, you know,

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not only did everyone want to eat there,

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but he made the crew room somewhere really special,

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he made it much more homely, he put out recipe books for us to read.

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'The team dynamic improved, everyone kind of wanted to be there.

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'People kind of hung around after training and chatted.'

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You can see how getting good-quality food that tastes good,

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there's a good variety, can actually permeate into many other parts of

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things we need to get right, which is mental preparation,

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so our performance in Rio was down to a whole load of things but of

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which food was very, very important.

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'So we're back at my house.

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'We're going to start preparing lunch for Zoe and Andy.'

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As you can see, we're in my rather bijou kitchen.

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At GB rowing we've got this huge, state-of-the-art kitchen,

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so it's slightly different today.

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We're going to be cooking the delicious beef with watercress

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and chilli sauce.

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Watercress, obviously for these guys, incredibly good for them.

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Packed full of iron and the sauce

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is just going to help to flavour that meat.

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It's going to be slightly spicy, slightly acidic, really incredible.

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'A big part of what I do is trying to sell the food to the athletes.

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'It's about trying to make it look beautiful as well as tasting great,

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'you know, it's that visual aspect.

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'It's almost trying to lull them into eating it, you know,

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'and enjoying these amazing fruits, vegetables and meats.'

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-Hi.

-How are you doing? Hey.

-Come in.

-Thank you.

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'I think food has this huge power.

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'Not only can it fuel us and aid our recovery...'

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Omar, this looks awesome.

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'..I like to think that what we've done is kind of bring everyone together,

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'put a smile on everyone's face.'

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There's nothing better when a group of people sit round the table

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and eat the same meal together.

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So, what do you think?

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-Really good.

-You've just got a great mix of stuff here, which...

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It makes you want to come back for more. Yeah, it's really good.

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Proper food, well delivered, it just means so much.

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It helps in more ways than you could imagine.

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You need some firm pears and you need to be gentle.

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Peel them with care.

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Try to leave the stalk on for that touch of chic.

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Core the bottom of your pear, like so.

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Squeeze some lemon juice into water,

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which will stop the pears going brown.

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Now for the first time on a Hairy Bikers Show,

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the beast that is the pressure cooker will make its debut.

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Ta-da!

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Now, modern pressure cookers are safe,

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and I mean we're going to poach the pears in six minutes.

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How quick is that? I can make a risotto in four.

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I can make a lamb curry in ten.

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All of this makes me feel really good,

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because when I want to feel good, I want it quick.

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Right, so what I want to do is dissolve my sugar and stuff

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before I start to pressure-cook. So I take some water...

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It's about half a litre.

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Beautiful. Some caster sugar...

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..and a nice hefty glass of dry white wine.

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Next step, the vanilla pod.

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So just slash the pod, like so...

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..and just open it up and pop it in.

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You can imagine a pressure-cooked vanilla pod.

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It is going to penetrate through the pears!

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When the pears are done, we pop them in,

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then we get the beast up to pressure.

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HE IMITATES AN EXPLOSION AND BUBBLING WATER

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Nice work.

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Now, if we were to poach these down in a pan,

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we're looking at about half an hour, cos they are firm.

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Right, get the airlock, get it aligned.

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Do your noises, do your noises, I love it when you do your noises.

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DAVE WHOOSHES

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It's clicked in, it's locked in.

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And we want this to come up to high pressure,

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so when this pops up and you can see two rings,

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we turn it down on a simmer

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and that's when we start the six-minute count

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which gives us just time...

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..to melt the chocolate.

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Dark chocolate. We're going to melt it down in the little bain-marie,

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and then...

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..to make our little latticework, we're going to put it on this,

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which is a piece of silicone.

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There we go, see? Up it popped.

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Oh, yeah, yeah.

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So we'll turn it down now and in six minutes we will have poached pears.

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I was remembering my mother's pressure cooker.

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It was this thing that would hiss away like a steam engine on the cooker, you know?

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-Yeah.

-She used to pressure-cook cabbage.

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It wasn't good, like. Everything went in the pressure cooker.

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-I think we're there, Kingy.

-Yeah?

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-Yes.

-Yeah, man. Smells fantastic.

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Mm. The thing with a pressure cooker,

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you don't know what's going on inside, do you?

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I'm confident there are six perfectly poached pears, or

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there could be a pile of baby food

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at the bottom of the pressure cooker.

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Let's have a look, shall we?

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Now, we want to stop the cooking process, so to depressurise...

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..we put the pressure cooker under some cold water.

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Release the rest of the pressure.

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Carefully open it.

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Beautiful. Just perfect.

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Now, these have to cool before we eat them,

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which gives us time for Si to make his chocolate hazel McThingyjobs.

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Hey, man, the smell of those is fantastic.

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Yeah, well, the thing about the pressure cooker is,

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all of the flavour stays in whatever you're cooking.

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That is superb.

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I've got, obviously, this syrup

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which we can use afterwards just to keep them moist.

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Oh, hey.

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And as it cools down I might keep bathing them in the syrup.

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There you go.

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Mr King, the floor is yours.

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Why, thank you.

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So, a spoonful, just nice and gentle, take your time.

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Make sure you join it up.

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-Pop those in the fridge.

-Yeah, leave them to cool.

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Perfect.

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He's a proud specimen.

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Just in the middle, like that.

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Just a bit of syrup.

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Just got some amaretti biscuits here.

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Just crumble these.

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-There's some shards.

-Ah, brill!

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Nice shards of the nutty chocolate.

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Yeah, superb.

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-Yeah.

-Yes.

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And there we have it - the Hairy Bikers'

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very, very feeling good poached pears in six minutes

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and Simon King's chocolate shard.

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Britain has an army of creative chefs, who day after day

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send out sensational dishes to customers in their restaurants.

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They work long hours toiling over their stoves.

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But at home, what's their idea of comfort food?

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'My name is Andy. I'm the chef and proprietor

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'of Home restaurant in Belfast.'

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The sort of food I specialise in Home restaurant is predominantly

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healthy eating food.

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'The way we develop the menu is totally

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'different from what most chefs do. We write a vegetarian menu,

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'and then we put meat and fish alongside with it.

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'The food I produce, hopefully when people are eating it,

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'they're going, I can't believe this is good for me.

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'Don't get me wrong, I still love a greasy burger now and again,

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'but most of all Home is renowned for people coming in

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'and having healthy food.'

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'I grew up in a family where food was a big part of our lives.

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'My grandmother and my mother were exceptional cooks.

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'I always hung round the kitchen.'

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I was interested in what they were doing.

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I was interested in all the procedures

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and also most of all the end product.

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'I grew up in Belfast during the so-called Trouble times.

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'I left in 1990 and then came back again.

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'A lot of chefs have left Belfast and travelled.'

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They're all coming back and they're all bringing all that knowledge,

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and they've realised we're a little island with great seafood,

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and all the organic farmers now have really upped their game,

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so right now, I think Belfast has to be

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one of the foodie capitals of Europe.

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If you work in a restaurant, generally you're doing insane hours,

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so you're maybe doing between 60 or 70 hours a week.

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Here we spend more time with like Tim or Drew here,

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than you would do with your girlfriend or your wife,

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and sometimes you do row like a married couple.

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Would you say, Tim?

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Yes, 100%. Oh, yes.

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They always say, if you ever get in trouble you would always phone

0:18:460:18:49

your sous-chef before you'd phone your wife.

0:18:490:18:51

And I firmly believe that, you know?

0:18:510:18:53

If I ever get arrested, I'm phoning Tim.

0:18:530:18:55

'I have three daughters, Megan, Sophie and Ruby.'

0:19:030:19:07

I've got a daughter at 15, 14,

0:19:070:19:09

a 13-month-old and I have also got a girlfriend, Caroline.

0:19:090:19:13

'I'm surrounded by four ladies, which keep me in line, keep me busy,

0:19:130:19:17

'keep me on my toes.

0:19:170:19:18

'What I'm cooking today is baked sweet potatoes with

0:19:180:19:22

'black bean chilli, some crushed avocado and a bit of sour cream.

0:19:220:19:26

'The great thing about sweet potatoes is they're a slow release carb.

0:19:260:19:29

'The great thing with the black beans is they're absolutely packed

0:19:290:19:32

'with protein and fibre.'

0:19:320:19:33

'There's lots of things you can eat out there

0:19:350:19:38

'that are good for you

0:19:380:19:39

'but they're hard to get two teenage girls to eat.

0:19:390:19:42

'They are as honest as the day is long, so if it isn't tasty,

0:19:420:19:45

'they'll be the first to let you know.'

0:19:450:19:47

So we have the smoked jalapeno peppers, which you soak in water,

0:19:470:19:51

don't drown them, just leave in there.

0:19:510:19:53

Take them out, take the seeds out and the stalks out and then just

0:19:530:19:57

blend them and you get this lovely little smoky paste.

0:19:570:19:59

Also as well, if you can't get your hands on these,

0:19:590:20:02

you can just buy any smoked Mexican paste.

0:20:020:20:05

A couple of teaspoons in there.

0:20:050:20:07

And also I'm going to add some tomato puree.

0:20:070:20:10

Medium heat, let the natural sugars come out.

0:20:100:20:13

We have our beans soaked overnight,

0:20:130:20:16

let those cook out for a couple of hours.

0:20:160:20:18

Always season beans at the end, because it makes them

0:20:180:20:20

very, very tough, the skins on them, if you don't.

0:20:200:20:23

Your average meal here, I mean I try to do the exact opposite of

0:20:230:20:26

what I do at the restaurant. I try to make it uncomplicated,

0:20:260:20:29

but really focus on the technique and flavour.

0:20:290:20:32

-There you go, folks.

-That's lovely.

-Oh.

0:20:370:20:41

'I chuck everything down the table here and everybody can have as much

0:20:410:20:45

'or little as they want, and also if we're cooking something healthy,

0:20:450:20:48

'we also put a little bit of badness down there like soured cream,

0:20:480:20:50

'grated cheese, and everybody mucks in.'

0:20:500:20:53

My dad's cooking is very good most of the time.

0:20:570:21:01

-Yeah.

-Thanks!

-90%, it's amazing.

0:21:010:21:05

I think he feels about a vegetarian dinner, it's all beans,

0:21:050:21:09

really sort of protein it up.

0:21:090:21:13

I kind of just forget we're eating a vegetarian dinner.

0:21:130:21:15

It doesn't really come into my mind.

0:21:150:21:18

One kitchen to another, this is definitely home.

0:21:210:21:24

This one here is definitely home.

0:21:240:21:26

So first thing is take a leek - or two -

0:21:460:21:50

and we're going to sweat these leeks down.

0:21:500:21:52

You know that the best spuds for chips are ones that have more potato than water.

0:21:540:21:59

The Maris Piper is good, Yukon Gold's good.

0:21:590:22:01

The King Eddies are good, as well.

0:22:010:22:03

And the Desiree potato, that's nice.

0:22:030:22:04

Good chippers, that's what they used to say, didn't they?

0:22:040:22:07

"Eeh, they're good chippers."

0:22:070:22:08

We're just making guilt-free chips. It's wonderful.

0:22:080:22:11

We're going to toss them with some salt, pepper,

0:22:110:22:14

smoked paprika and one teaspoon of oil,

0:22:140:22:18

and then we're going to pop them into the oven.

0:22:180:22:20

The burgers we're making are turkey burgers.

0:22:200:22:23

You can get turkey mince everywhere, but the burgers, they've got leeks,

0:22:230:22:27

courgettes, lemon zest,

0:22:270:22:29

there's plenty of flavour and plenty of veggies.

0:22:290:22:31

So really you can have burgers and have some of your five a day.

0:22:310:22:35

-Perfect.

-Oh!

-I'm feeling so virtuous today.

0:22:350:22:38

Now, the key to good chipping is to make sure

0:22:390:22:42

that all the chips are relatively the same size...

0:22:420:22:45

..so they cook at the same time.

0:22:460:22:48

-Oh, yes.

-Oh, yes.

0:22:490:22:52

Just let those sweat gently.

0:22:520:22:53

So a teaspoon of oil, and this is just sunflower oil.

0:22:550:23:00

So we just toss the chips in the oil...

0:23:000:23:03

then sprinkle with paprika...

0:23:030:23:05

..salt and black pepper.

0:23:080:23:10

I just need to spread them out pretty evenly,

0:23:170:23:19

then we're going to put them in a preheated oven at 220 degrees

0:23:190:23:23

for about 20 minutes, turning them halfway through.

0:23:230:23:26

Right, I'm popping these into the oven.

0:23:260:23:28

I think these are done.

0:23:280:23:30

A lovely colour.

0:23:300:23:32

These need to be cooled down before we mix them into our burger.

0:23:320:23:36

I've got courgette, which I'm going to grate.

0:23:370:23:39

Put the courgette in, and now I want the zest of a lemon.

0:23:440:23:48

-I'm looking forward to this, Si.

-Yes, so am I, mate, so am I.

0:23:530:23:56

Turkey mince is very lean.

0:23:560:23:58

It's good for you. Pop that in.

0:23:580:24:01

You can do this recipe... Minced chicken thighs are good.

0:24:010:24:03

This makes eight small burgers, but I'm going for quarter-pounders.

0:24:030:24:07

These are big Biker burgers that make you smile.

0:24:070:24:10

Get in.

0:24:100:24:11

Very, very low in calories, low in fat, but very, very high in taste.

0:24:120:24:17

When I was a kid I was only allowed burgers once a week

0:24:170:24:20

and it used to be for tea-time on Saturday, when Doctor Who was on.

0:24:200:24:24

I was a bit of a soft squidgy one with Doctor Who,

0:24:240:24:26

cos I didn't like the monsters.

0:24:260:24:28

"I am a Dalek!"

0:24:280:24:30

SI WAILS: "Oh, where's my burger?"

0:24:300:24:32

Now, a burger should be a round shape.

0:24:370:24:41

And the good thing is you can have big ones,

0:24:410:24:43

because they're good for you!

0:24:430:24:45

Ooh, that's quite hot. Now, I'm forming these burgers with

0:24:480:24:51

wet hands, because there's no binders,

0:24:510:24:54

there's no filler in them. It just makes it much easier.

0:24:540:24:56

Well done, mate.

0:24:560:24:58

That's worked out perfect, actually.

0:25:000:25:02

Look at those. As I live and breathe, it's a burger.

0:25:030:25:07

I love the way you've got the stripes.

0:25:070:25:09

-Beautiful.

-I have to say, Kingy, they are perfect,

0:25:090:25:12

and they are holding together really well.

0:25:120:25:15

They are, actually. The mixture is sloppy,

0:25:150:25:17

but actually, as soon as it hits the heat,

0:25:170:25:19

they just come together really nicely.

0:25:190:25:21

And if you do these for your kids, it's a brilliant way for getting

0:25:210:25:25

vegetables into them, if they are a bit kind of veg-shy.

0:25:250:25:28

You know, "What's for tea?" "Burgers."

0:25:280:25:30

"Oh, yes? Mm!"

0:25:300:25:31

Let's toss the chips.

0:25:320:25:34

Ah.

0:25:340:25:35

Oh, lush, they are looking good, aren't they?

0:25:350:25:40

-These aren't that far off, Si. Put them in, ten minutes.

-Great.

0:25:400:25:43

-Perfect, mate.

-Home-made oven chips.

0:25:430:25:45

-Oh. You're flipping good at that, aren't you?

-Hey, hey!

0:25:550:25:58

Shall I get the chips out?

0:25:580:26:00

-Go on mate, go on.

-Great.

0:26:000:26:01

Look at that. As I live and breathe, chips!

0:26:040:26:06

But they're kind of spicy chips as well.

0:26:060:26:08

-Lovely, aren't they?

-Oh, aye. Oh, ahh!

0:26:080:26:11

Mm! Guilt-free feasting.

0:26:110:26:14

Chips. Who'd have thought it?

0:26:140:26:17

And burgers are quite personal and I think we can be quite inventive

0:26:170:26:21

with the trimmings for this. Brioche buns.

0:26:210:26:23

I think avocado would be nice. Relish, tomato, onions.

0:26:230:26:27

-Oh, no.

-I'm not sure about cheese.

0:26:270:26:29

Have you noticed there is a huge upsurge

0:26:290:26:32

in the appreciation of the avocado?

0:26:320:26:35

All the sourdough toast and stuff.

0:26:350:26:37

I had avocado in a healthy chocolate mousse. That worked brilliantly.

0:26:370:26:41

I ge...I get that, cos texturally, that would be amazing.

0:26:410:26:44

Avocado ice cream's quite nice.

0:26:440:26:46

But avocado is great. It's good for you, too.

0:26:470:26:50

I'm just going to put some lemon juice on the avocado.

0:26:500:26:53

A bit of flavour, but it also stops it going brown.

0:26:530:26:55

I'm going to go for it with this one. Have everything on mine.

0:26:550:27:00

I think I'll start off with a bed of relish on it.

0:27:000:27:03

Has to be red onion, in my eyes.

0:27:050:27:07

Now, that looks like the fattest, juiciest, biggest one,

0:27:090:27:12

so I'll have that one.

0:27:120:27:13

Mm!

0:27:130:27:15

Avocado.

0:27:150:27:16

Tomato.

0:27:180:27:19

A pinch of salt.

0:27:230:27:25

We could put mayonnaise on, but, you know,

0:27:250:27:27

these are guilt-free burgers, so use a bit of creme fraiche.

0:27:270:27:31

Pretend mayonnaise.

0:27:310:27:32

And a little bit of Popeye stuff.

0:27:350:27:37

-Nice.

-Ho-ho-ho!

0:27:370:27:39

Looks good, it feels good.

0:27:420:27:44

And do you know what? It's going to do you good.

0:27:440:27:47

And do you know what? They're very good-looking chips.

0:27:510:27:54

-They are really good.

-Mm.

0:27:540:27:56

-You know what, Kingy?

-What, mate?

0:27:560:27:58

Let's BURGER off and eat this.

0:27:580:28:00

Excellent.

0:28:000:28:01

The Bikers cook dishes to feed body and soul, including some of their favourite recipes which are both healthy and delicious. There is a wholesome warming soup, a chic healthy pudding and even a low-fat version of a family favourite - burger and fries.