Spice It Up The Hairy Bikers' Comfort Food


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Spice It Up

Si and Dave cook dishes guaranteed to turn up the heat. They have a spicy new take on a family favourite with their roasted spiced cauliflower cheese.


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

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to 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 a warm kitchen filled with the aroma 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 guaranteed to turn up the heat.

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We're spicing it up.

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I've cooked more complicated things, I've got to say,

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but it's a taste sensation.

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The spice in this dish comes from that.

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But it's not just any chorizo sausage.

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-No?

-It's a cooking chorizo sausage.

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-That means it's raw.

-Yeah, it's raw, and it's filled with paprika,

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and cayenne pepper and all manner of loveliness.

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And in contrast to this, which is a prawn.

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And what we're going to do, we're going to put the two together.

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And it's brilliant. But Mr Myers has a wonderful accompaniment.

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It's something a bit different, really, to, you know,

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to kind of stand with the complexity of Simon's dish.

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I'm going to do like an orzo bake.

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I'm going to sweat down an onion.

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-What are you doing?

-So look, what you do, you see...

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..it's quite complicated.

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Remove the head, shell, and de-vein the prawns.

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Cut the chorizo into 12 slices.

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The chorizo slices need to be the same width as the prawns.

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And you put...

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like that, you see?

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And then you put that through there like that.

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-It's a prawn and sausage kebab.

-It is.

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So, when did you first eat this, mate?

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Our Will, my brother, did it when we were in Italy for the whole family.

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We just ate loads of it and we couldn't get enough of it.

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It was brilliant.

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Slice the garlic thinly.

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You could eat quite a few of them, couldn't you?

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Yeah, as fast as you can make them.

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And I think the nice thing about it is that it is really simple,

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but the flavours just go really well together.

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Right, now the orzo.

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It looks like rice but in fact, it's pasta.

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Put that in there.

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Make sure that the chorizo that you use is a spicy one,

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cos that's quite important, and it has quite a big fat content.

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The orzo has got a lovely coating of the oil.

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So we're just going to kick it off with some stock.

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Bring that to a bubble.

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Now, this, the most expensive spice in the world.

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I love it. Saffron, it's beautiful.

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A pinch does go a long way.

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Now I'm going to bake this,

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cos I think it's just going to make it a nice, tighter orzo.

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180 Celsius for about 15 minutes,

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and we will magically have a pan of bright yellow orzo.

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Right, simple, it does look perfectly executed.

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Well, you know, it doesn't get much more simple, does it?

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But the thing is, it's the flavours, man, they just work.

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With the orzo and then the saffron - lovely spice -

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and then you've got the piquancy of that fabulous chorizo, lovely,

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lovely cayenne pepper, hot, dry flavours,

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and then the unctuous loveliness of the prawn,

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which is a sweet note, it's perfect.

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-It is.

-Well, I'm going to stick these on.

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And look, there's no oil in the pan.

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We're dry-frying these because the oil will come out of the chorizo.

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And don't forget, it's cooking chorizo that we're using.

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Oh, look at this. Let's see.

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-Whoo-ho-ho!

-Get in.

-Look at that.

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-Oh, yeah.

-Right, herbage.

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I'm not sure about the mint.

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Lots of herbs. I'm going to stick with the coriander and parsley.

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Now, you'll want to cook your chorizo and your prawn little kebabs

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in the pan for about two minutes a side,

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until the chorizo takes on a little bit of caramelisation and flavour.

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And don't be shy about the amount of herbs you put in this.

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It's a little bit like tabbouleh, you know, it's part of the dish.

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I will put a bit of mint in, just a bit.

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-Can I use this bit of the hob, mate?

-Yeah, of course you can.

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Cos I need to get a little bit more heat in these.

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Do-si-do your partner.

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-And swap.

-Swap.

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Sea salt flakes. Loads of cracked black pepper.

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You can smell those herbs.

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Well, don't just smell it, chuck it in!

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-You want it in, man?

-Yeah.

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I wish you could smell this, you know. It really is fabulous.

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Look at them.

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Right, so, what we'll start to do is take these out.

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So what's going to happen,

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all of that fat from the chorizo and the spices and the piquancy

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is all just going to start to go into the orzo.

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Remember, it's a dry pan he used, so any fat that's there...

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..is going to be dribbled onto the orzo.

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Top tip, what we're going to do,

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we're going to use the zest of the orange,

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but just to deglaze the pan a little bit.

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Use that and then just tip all of that out.

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Look at this.

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The palette of flavours with the orzo and chorizo and prawn,

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I think the link is orange.

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I think because you have the saffron, it's a little softer,

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it's a little softer in flavour,

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and I just think it's going to link both of the elements together.

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It's the bridge, if you like, on your palette, I reckon.

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-It's the fruit that binds.

-It is.

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Look at that, hey?

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-Oh!

-Oh!

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I can't wait to tuck into that.

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-Do you know what, mate?

-Yeah.

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That's a super, super simple way to get spice into your life.

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Man, they're good. Aren't they?

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I could eat that until I've popped.

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Definitely a good one with the orange, isn't it?

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It's fabulous. You see, as much as we can get on,

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-we've proved sausage and prawn can get on, too.

-Indeed.

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With the addition of a bit of spice.

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-You need a bit of spice in your life.

-You do.

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Cooked with care, the right produce is packed with flavours

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that will sing on the plate.

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But we think the cooking is the easy bit.

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The real work is done by the producers

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who put all their passion and expertise

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into getting their ingredients just right.

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I'm David Simmons.

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I'm passionate about cauliflowers.

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I'm the fifth generation to be farming brassicas

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in the beautiful county of Cornwall.

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My family started farming in 1870.

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We're now growing over 5,500 acres,

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which is quite a lot of cauliflowers,

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so we're one of the biggest producers in the UK.

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We've learned a lot over the years.

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Cornwall itself is a fantastic place to grow cauliflowers.

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Because of its subtropical maritime climate,

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it's surrounded on all three sides by the sea

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and that warms the climate in the wintertime

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and cools it down in the summer.

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So we can put UK cauliflowers on the shelves

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12 months of the year.

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This is a typical field of cauliflowers.

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You can see that some of these are ready to harvest now.

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Harvesting is done by the gangs in the field,

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and they get up at the crack of dawn, first thing in the morning

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while the dew's still on the crops, and they harvest them

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by hand, selecting each cauliflower to make sure it's perfect

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for what we want - the best colour, the best size,

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the best shape, pest-free.

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Then they put them onto the cups

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that go up into the back of the rig and they're packed in the tray.

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That's the last time that we'll be handling the cauliflower

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until they're on the shelf.

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The customer can then select the cauliflower they want to take home

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for their tea.

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It's very hard work.

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It's back-breaking work, but it's very rewarding work

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being a manual harvesting labourer.

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This is a fantastic Cornish cauliflower.

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All the outside is the cage of leaves

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that helps protect the cauliflower.

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The white piece in the middle, the flower part,

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we call the curds, the cauliflower curd.

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This one is really white in colour.

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It's a great shape, great size.

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There's a lot of florets in this cauliflower.

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That will feed a family of four easily.

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It'll have a lovely little nutty flavour

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which is great for all sorts of meals.

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Beautiful.

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I love cauliflower. Nothing could be better

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than having a nice cauliflower

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draped in cheese dripping off the side with my Sunday roast.

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It's perfection.

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While Dave's getting on doing the florets,

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I'm going to do the spice mix, ready for the cauli.

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Pop the florets in here, and we're going to blanch them

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for five minutes.

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So, what you do, in there, put some fennel seed

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and just give it a little bit of a crush.

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Just crush those off a little bit...

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..and then we want some paprika...

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..cumin.

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Look at the colours, Dave.

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-So lovely.

-It is, it is.

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Next...

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a good glug of olive oil.

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Salt.

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And a good twist of pepper.

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Now, to go with Kingy's dry spice mix, I've got a few wets here.

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So, I've got one deseeded, chopped chilli,

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a big spoon of honey and the juice of a lemon.

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You see, the thing is that sometimes cauliflower,

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-I think it's much maligned, Dave, cos sometimes it's...

-It is.

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It's, they say it's bland, but actually it isn't.

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There's a really lovely earthy depth of flavour to it.

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And with a bit of spice and a bit of dressing up,

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it can be a fantastic main meal.

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This honey, lemon juice and chilli,

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I'll put that in with Si's spice mix.

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So, you can see now, we've got quite an engine room of flavour.

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Right, well, this is five minutes, so we'll drain this off.

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So, the cauli can go straight in here.

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And just make sure it's covered...

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..as much as you can,

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because every bit of that spice you don't want to waste.

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And now we roast it. Roast cauliflower is fab.

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So, we pop this into a preheated oven at about 180

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for about 15 to 20 minutes until tasty and roasted.

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Whilst you do that, matey, I'll grate the cheese.

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I've got Gruyere, which is one of me fave cheeses, and Emmenthal.

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We want about two to one, so I'll use about that much Gruyere,

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and about...that much Emmenthal.

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-Lush.

-And, you know,

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I think we've chosen right with the Gruyere and Emmenthal.

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-Yeah.

-Because they're both full of flavours,

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they're really good melters as well.

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And I think we've got so much flavour going on in the cauli,

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this is going to start to simply fizz with flavour.

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So, we're going to make some fantastic kale chips-cum-crisps.

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What you do when you deep fry them, it goes really crispy quite quickly.

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If you don't want to deep fry them, you can also stick them in the oven,

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but for our purposes, I'm going to fry them today, so...

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LOUD SIZZLING

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It sounds more scary than it actually is.

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Yeah. I mean, it's great with Chinese five spice powder,

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it's great with lemon juice, you know, smoked salt's lovely with it.

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It really is a realm of possibilities.

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-But it's so tasty.

-It is tasty. It is.

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So, that's the first batch out.

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-So crispy and light, isn't it?

-Beautiful.

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And again, just lower the basket in quite gently.

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And albeit that they look quite delicate...

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..they're not, you can knock them about a bit.

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Oil off.

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Right, I'm going to make the dressing, which consists of...

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..some lemon juice, a teaspoon of smoked paprika powder...

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..some salt, some pepper...

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..and a little bit of olive oil.

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That's extra virgin olive oil.

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Right, that's had 15 minutes, Si.

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Lush to dush.

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-Oh, yeah, great.

-Look at that, started to catch.

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-Catch, perfect.

-Give it a stir.

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Now, the cheese.

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Oh, yeah.

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And finish off with some lemon zest.

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The lemon zest, it's like a top note of flavour.

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It's just like a nice sort of spiky, citrus hit

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and we just pop that back into the oven for about five minutes

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until the cheese is melted and completely unctuous.

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-Shall we have a little sit down?

-Why not?

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Scissors.

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Right, then. Ho-oh!

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That is really good, appetising food.

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I'll just do this.

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With all that smoked paprika, lemon juice and olive oil dressing.

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A few sea salt flakes.

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There we have it.

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-It's going to be too hot, isn't it?

-Oh, aye.

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Well.

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Excellent.

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That is so sharp, the lemon juice and the paprika.

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And it's strong flavour.

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You could almost garnish the cauliflower with that.

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It's brilliant. Do try this one at home because it's...

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If you like cauliflower cheese, you're going to love this

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but the difference is it isn't kind of thick and saucy and heavy.

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Because of the roasting, it's quite sweet and light,

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and you lose nothing of that lovely cheese.

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-Oh, mate, the lovely spice...

-Yeah.

-..just there.

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Every family has their favourite dishes.

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The comfort foods that remind us of home.

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But we're a creative bunch, too,

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rustling up scrumptious new recipes to wow our loved ones.

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These are our inheritance dishes.

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My name's Sanjay and I'm Birmingham born and bred.

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Yeah, both me and my mum, we run a small spice company

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and we produce spices and blends from all over the world.

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We do everything together, from hand blending and hand roasting spices

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to grinding and packing

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and my mum even makes these beautiful silk wraps for the tins,

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which turn them into gifts.

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So, my mum's a really passionate home cook

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and that's massively rubbed off on me.

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I aspire to be as good as her

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and I try to replicate the things that she does

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but I'm always watching and I'm always learning from her

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every time I'm with her and every time we're cooking together.

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So, my mum's got this ability to cook masala dosa,

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which is a south Indian dish -

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even though our family's traditionally from North India -

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so it's massively a family favourite.

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-What do we need there, Mum?

-I need the turmeric and...

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-That much?

-Yeah. Yeah.

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The spices which I use now, and when I cook,

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it just brings back the memories of home.

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And I try to pass those flavours and smells and cooking passion

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to my own kids.

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So, some of the dhal goes in there and then your curry leaves in there.

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I think what I love about the dish

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is that it holds amazing memories of growing up.

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It's always been one of our favourites.

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And, you know, cheers went around the house

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whenever my mum announced that she was making dosa that day.

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So, it does have really good memories for me.

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It's extremely filling. It's really heart-warming.

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And all the different flavours and everything come together.

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It's just an explosion of flavour.

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Sanjay loves to try to make my masala dosa.

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It's quite tricky at the moment for him, but he's learning fast.

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-Well done, Sanjay.

-The student becomes the master, hey?

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The dish that I'd like to add to the family cookbook is a lamb tagine.

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It's an amazing dish combining lots of spices, lamb,

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some beautiful vegetables, and served with a couscous.

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Eight, nine years ago, we travelled to Morocco

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for my dad's 60th birthday

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and it was really my first encounter of eating Moroccan food

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and seeing the combination of eating savoury and sweet.

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So, my lamb tagine has things like prunes in it, which, again,

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we wouldn't have used the same sort of flavour combination growing up.

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So it's actually a relatively new dish in my repertoire.

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It's just an amazing dish, which I know that my family love now.

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And it's one that I want to pass on

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and make sure it's my legacy for the future.

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The lamb tagine always starts with making your spice blend.

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So you've got to make your ras el hanout blend.

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Add some rose petals in.

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Ras el hanout is a classic spice blend from Morocco.

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It translates as head of the shop.

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And what that really means is every spice merchant in Morocco

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will have the best spices he has at that time,

0:20:330:20:35

he'll make into his own blend, and that will be ras el hanout.

0:20:350:20:39

Sanjay has always been very much interested in cooking.

0:20:410:20:45

But as he's getting older, he is becoming a real cook.

0:20:450:20:49

He has literally taken over my passion of cooking.

0:20:500:20:54

The lamb tagine is a beautiful dish.

0:21:080:21:11

Really, it's a dish that you would really only want to cook

0:21:110:21:13

for a number of people because you can put quite a lot in a tagine.

0:21:130:21:17

And it's one that the whole family can love from old to young.

0:21:170:21:19

It'll bring people together.

0:21:200:21:22

I'm going to make a cardamom tuile biscuit.

0:21:360:21:39

Right, first thing, I've got icing sugar,

0:21:390:21:41

which I'm going to cream with some unsalted butter.

0:21:410:21:44

Fold in the flour, followed by the beaten egg whites.

0:21:460:21:49

And vanilla extract.

0:21:500:21:52

And just beat this until it's smooth and there's no lumps.

0:21:540:21:57

Look at that. Beautiful.

0:21:580:21:59

While Dave's doing that, I've taken the top off,

0:21:590:22:02

I've taken the bottom off, and I'm just taking the skin off.

0:22:020:22:05

And then we're going to take the eyes out.

0:22:050:22:06

Sounds quite brutal, really, doesn't it?

0:22:070:22:10

-It does a bit.

-Maybe it's his accent.

0:22:100:22:12

I think it is.

0:22:120:22:14

The eyes, which is these bits, you don't want to eat.

0:22:140:22:16

So what you do is, on a diagonal line, right across the pineapple,

0:22:160:22:20

you just take it out.

0:22:200:22:22

So you're cutting a little V in the pineapple...

0:22:220:22:26

..like that, and you just pop the eyes out.

0:22:280:22:31

See? And it also gives your pineapple a lovely shape.

0:22:330:22:36

And that's the texture you want.

0:22:380:22:40

No lumps.

0:22:410:22:42

Now, we just pop that to rest in the fridge for an hour.

0:22:430:22:46

But, we're not going to have to wait an hour because, shazam!

0:22:460:22:51

Here's one I got to rest earlier.

0:22:520:22:55

-That's brilliant.

-I know, I know. It's magic!

0:22:550:22:58

Now, to make these tuiles, I need some apparatus.

0:22:580:23:02

An old plastic lid, a pair of scissors,

0:23:020:23:05

two cans with a rolling pin stuck on the top,

0:23:050:23:08

some silicon baking parchment, and a couple of palette knives.

0:23:080:23:12

So, what we need to do is to make a teardrop shape.

0:23:120:23:15

I've marked that out on to the plastic lid

0:23:150:23:17

and I'm going to cut it out very, very accurately.

0:23:170:23:20

I went to art school, you know?

0:23:210:23:22

You wouldn't be able to tell.

0:23:230:23:25

Right, anyway, the pineapple.

0:23:260:23:28

Cut it into thick slices now.

0:23:280:23:30

Place the template down on your baking parchment.

0:23:310:23:35

And you take your biscuit mixture...

0:23:350:23:38

..and use the template to form your biscuit shape.

0:23:400:23:44

And now repeat.

0:23:470:23:48

-Good, isn't it?

-Right, while Dave's doing his tuiles,

0:23:500:23:52

I'm just going to put the pineapple into the Demerara sugar.

0:23:520:23:56

Wow.

0:23:560:23:58

Good, thick slices. Don't be frightened.

0:23:590:24:01

Now, the cardamom seeds, or they wouldn't be cardamom tuiles.

0:24:030:24:07

So, you sprinkle...

0:24:070:24:08

..your seeds onto your tuile.

0:24:110:24:14

And pop them into a preheated oven, 180 Celsius,

0:24:140:24:17

for between five and ten minutes, so, let's go for seven.

0:24:170:24:21

And while Dave's doing that, I've got some whipping cream here.

0:24:210:24:24

And this is just for presentation and for serving,

0:24:240:24:26

but it's so lovely, and some coconut cream.

0:24:260:24:28

I'm going to sweeten the cream with some icing sugar.

0:24:300:24:33

Whisk it in.

0:24:340:24:36

And you want to whisk it to soft peaks.

0:24:420:24:44

That'll do, it's grand.

0:24:440:24:45

So, we've got about 50g of butter.

0:24:470:24:50

Put them in the pan.

0:24:520:24:53

Melt it.

0:24:550:24:56

And then once it's melted, wait for the butter to foam.

0:24:570:25:00

At that point, that's when we stick the pineapple in.

0:25:000:25:04

When the butter is foaming, add the pineapple, star anise, lemongrass,

0:25:040:25:11

and lime zest, and brown on both sides.

0:25:110:25:14

You want the sugar to melt onto the pineapple and turn it a dark brown,

0:25:140:25:19

almost black colour.

0:25:190:25:21

It's not going to be burnt, but it's going to be dark.

0:25:210:25:25

-Trust us, it works.

-It's going to be caramel.

0:25:250:25:27

Yeah. Right!

0:25:270:25:29

-Beautiful.

-Tuiles, lovely. Beautiful, Dave.

0:25:320:25:35

Come off quite easily.

0:25:350:25:37

And hot. Let them...

0:25:380:25:40

That's the ticket.

0:25:420:25:43

And you can buy these tuile hanging devices in most good kitchen shops.

0:25:460:25:50

It's time for the flambe.

0:25:530:25:56

-That looks fantastic.

-It does. It's going to...

0:25:560:25:59

What's going to happen is once we start to flambe it, as well, mate,

0:25:590:26:01

it'll just, all the sauce will just go a lot darker, as well,

0:26:010:26:04

so it's going to be great.

0:26:040:26:06

A top tip is just to heat a ladle.

0:26:060:26:11

It's like when you do your Christmas pudding at Christmas.

0:26:120:26:15

That sort of thing.

0:26:150:26:17

That should be hot enough.

0:26:170:26:18

Get that on.

0:26:200:26:21

Now, if it doesn't set fire the first time, just light it.

0:26:220:26:27

-Nice.

-Oh!

0:26:310:26:33

Now, you see, what's happening is it's all going really, really dark,

0:26:330:26:36

reducing it even further.

0:26:360:26:38

And that syrup is just going to be so thick and unctuous,

0:26:380:26:41

-it's going to be brilliant.

-Lovely.

0:26:410:26:43

See, I get the delicate job making the cardamom tuiles,

0:26:430:26:47

he burns the bloomin' house down.

0:26:470:26:49

That took me quite by surprise.

0:26:510:26:52

-I love it.

-Right, these tuiles have cooled down.

0:26:560:27:00

-Look at that.

-Oh, Mr Myers!

0:27:000:27:03

Take that off the heat. We'll take the star anise out.

0:27:030:27:06

Look at that. Beautiful, glossy.

0:27:060:27:08

The caramel we'll reserve for plating up.

0:27:080:27:11

That's us.

0:27:130:27:14

-Right, mate.

-Right.

0:27:140:27:15

-Tuilage.

-Tuilage.

-That looks a nice one.

0:27:150:27:18

We have that sweet coconut cream.

0:27:190:27:21

-That's just going to melt.

-There's a lot going on in this, isn't there?

0:27:220:27:25

It is, mate, yeah.

0:27:250:27:26

Some of that lovely caramel.

0:27:270:27:28

That's it. Oh! That's it.

0:27:300:27:32

Oh!

0:27:320:27:34

To bring a bit of sunshine...

0:27:410:27:42

..into the dark winter days that we have up here.

0:27:440:27:48

Look at that, Si.

0:27:480:27:50

-Chuffed with that, mate.

-I'm absolutely chuffed with it, as well.

0:27:520:27:55

I mean, there's a few processes,

0:27:550:27:56

it's not really that complicated,

0:27:560:27:58

but all those levels of flavour, a bit of finesse.

0:27:580:28:02

It's, it's bloomin' brilliant.

0:28:020:28:04

And isn't that great? That's the diversity of spice,

0:28:040:28:07

both savoury and sweet.

0:28:070:28:09

And very, very neat.

0:28:090:28:10

Si and Dave cook dishes guaranteed to turn up the heat. They have a spicy new take on a family favourite with their roasted spiced cauliflower cheese.