Feel-good Meals The Hairy Bikers' Comfort Food


Feel-good Meals

Dave Myers and Simon King cook some of their favourite comfort food. The Bikers cook their favourite dishes, which are both healthy and delicious.


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Transcript


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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 of a tasty meal bubbling

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away, it's one of life's great pleasures.

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Lovingly prepared dishes with flavours that pack a punch.

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It's the perfect way to put smiles on the faces

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of your nearest and dearest.

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We'll also reveal the fascinating stories behind iconic dishes...

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Who makes the best spaghetti?

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-You.

-Right answer.

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..uncover why some recipes are so special that they're handed down

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through generations of the same family.

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Looks fantastic, mum. Thank you.

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-And...

-Service!

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..find out what chefs like to cook on their days off.

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-That looks amazing!

-It's much easier and much quicker.

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There's nothing quite as comforting as simple home cooking.

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Today, dishes to feed body and soul.

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With some of our favourite healthy and delicious recipes.

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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 that 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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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. But you know, Si,

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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...

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Yeah. 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. 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 because 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.

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-It is.

-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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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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it 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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We've got a freekeh and pomegranate salad

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and then a tomato and fig salad.

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So first up, we're going to get the freekeh salad done.

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We're going to mix pomegranate and mint, a little bit of parsley.

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I love pomegranate. Ram-packed full of antioxidants,

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which are going to keep these guys

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really healthy throughout the season.

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So that's basically it done now.

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We're just going to add the freekeh to that.

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Freekeh's this amazing ancient grain.

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It's essentially green wheat that's been picked and then really lightly

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smoked. Then simmer it for 20 minutes, absolutely delicious.

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And it's full of fibre, which is obviously great for Andy and Zoe.

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So the freekeh salad done and now we're going to crack on

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with the tomato, fig and feta salad.

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Really fresh, delicious and it'll work just perfectly with this meal.

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We're going to start making our watercress chilli sauce to go

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with the beef.

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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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# I like tabbouleh, he likes tabbouleh, we like tabbouleh,

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# it makes us fierce and strong! #

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This is a proper tabbouleh though, isn't it?

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It is, but what's nice about it is that what we've done is we've

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brought the carbs right down because this is all we've got,

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30g of bulgur wheat, and you soak that,

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and we're replacing the bulk of the tabbouleh

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with celeriac and courgette.

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But this is the star of the dish, the humble mackerel.

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Mackerel's great. It's cheap, it's sustainable, it's healthy,

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it's an oily fish. It kind of ticks every box.

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But the good thing about this is we're going to thread them with

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onion on a kebab, with going to marinate them

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and it takes the humble mackerel to a new level.

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Served with that healthy tabbouleh, it's filling,

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it's tasty and it's got huge yum factor.

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First, my marinade.

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Put red wine vinegar

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and olive oil in a bowl.

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And I've got some fresh oregano and I want couple of tablespoons.

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We used to do a lot of mackerel fishing, didn't we?

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-Ah, I love it.

-It's great fun.

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But we were barbarians, we used to just eat it raw.

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Catch it, kill it, munch, munch, yum-yum.

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And just chop this fine.

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That's nice and fine, that goes in.

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Now we need the zest of a lemon.

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So what we have in here is two courgettes and a third of celeriac.

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And I'm going to pulse it until it is fine breadcrumbs.

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And lastly...

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BLENDER WHIRS

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Lastly...

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BLENDER WHIRS

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And lastly, some chilli flakes.

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As many or as few as you want.

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If you're in need of feel-good food,

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I'm the doctor and this is the prescription.

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This dish is a culinary vitamin tablet.

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Now, take your mackerel carefully, place it first

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flesh side down. Now, this doesn't need to marinate for a long time.

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I would reckon about half an hour,

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so give it about 15 minutes this side and then we'll turn it over.

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A good tip when you're making kebabs, soak your skewers.

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How cool's that? You just put them in an old water bottle.

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I've just put finely chopped onion in some water.

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Now all that does is it takes away that heat and acidity because we

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want it to balance out with the celeriac and the courgette and

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-the bulgur wheat.

-It's better, isn't it, onions, when you do it like that?

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-Yeah.

-If you're using them in a salad it just takes

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the raw edge off them. Right, time to turn the mackerel.

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Now, this is where the mackerel origami starts.

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Take a wedge of onion on the end, a bit like stoppers.

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Take Mr Mackerel, poke it through, like so.

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And then finish off,

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a little onion stopper.

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There you go, kebab number one.

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I'm just going to finely dice this red pepper.

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Now if you can, you want the finest dice you can manage.

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And it's worth spending the time because the tabbouleh

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is all about texture.

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These are brilliant on a barbecue.

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But you can do them on the grill or a griddle.

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Finely chop two ripe tomatoes.

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I'm going to paint my oil on my griddle

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because when you paint it on with a brush, you use less oil, therefore...

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-You feel good!

-# Feel good! #

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No. No. No.

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Now, these won't take long.

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So what herbs have we got in here, Kingy?

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So, we've got some mint and parsley and you want all of that in.

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And we just start to lift all the ingredients together.

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Now, don't forget, what we've done is we've only used actually 30g

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of bulgur wheat in this and it's a really, really nice alternative.

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-What's the dressing?

-Well, the dressing's really, really simple.

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It's lemon juice...

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..some olive oil,

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some fine salt...

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..one teaspoon of ground cumin, one pinch of cinnamon.

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I'm going to put the pepper straight into the tabbouleh.

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Now, you want quite a lot of pepper in this.

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These look superb, if I say so myself.

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It's so cheap and it's such healthy, tasty food.

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I mean, look at the colours in that.

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-It's magic.

-That is so nice.

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Then again with a fork, just lift it.

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-Perfect.

-Thank you.

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Look at that.

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That's doing more than just satisfy your appetite and your eyes,

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it's really good food that'll make you feel great.

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It's healthy, loads of veggies, big flavours, loads of spice,

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perfect combo.

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-Oh, that's perfectly cooked.

-Yeah, it is, isn't it?

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Oh!

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There's a creaminess to mackerel when it's cooked like that.

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The marinade is absolutely beautiful. What's this like?

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I love that dressing you've done.

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This is a lovely, fishy feast.

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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.

0:20:540:20:58

They work long hours toiling over their stoves.

0:20:580:21:03

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

0:21:030:21:07

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

0:21:070:21:10

of Home restaurant in Belfast.

0:21:100:21:12

The sort of food I specialise in Home restaurant is predominantly

0:21:120:21:16

healthy eating food. The way we develop the menu is totally

0:21:160:21:20

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

0:21:200:21:24

and then we put meat and fish alongside with it.

0:21:240:21:26

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

0:21:260:21:30

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

0:21:300:21:32

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

0:21:320:21:35

but most of all Home is renowned for people coming in

0:21:350:21:37

and having healthy food.

0:21:370:21:39

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

0:21:390:21:44

My grandmother and my mother were exceptional cooks.

0:21:440:21:47

I always hung round the kitchen.

0:21:470:21:49

I was interested in what they were doing.

0:21:490:21:52

I was interested in all the procedures

0:21:520:21:54

and also most of all the end product.

0:21:540:21:56

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

0:21:590:22:03

I left in 1990 and then came back again.

0:22:030:22:06

A lot of chefs have left Belfast and travelled.

0:22:060:22:08

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

0:22:080:22:12

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

0:22:120:22:15

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

0:22:150:22:18

so right now, I think Belfast has to be

0:22:180:22:20

one of the foodie capitals of Europe.

0:22:200:22:22

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

0:22:250:22:28

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

0:22:280:22:31

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

0:22:310:22:33

than you would do with your girlfriend or your wife,

0:22:330:22:36

and sometimes you do row like a married couple.

0:22:360:22:38

Would you say, Tim?

0:22:380:22:40

-Yes, 100%.

-Oh, yes.

0:22:400:22:42

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

0:22:420:22:45

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

0:22:450:22:46

And I firmly believe that, you know?

0:22:460:22:48

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

0:22:480:22:51

I have three daughters, Megan, Sophie and Ruby.

0:22:580:23:02

I've got a daughter at 15, 14,

0:23:020:23:05

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

0:23:050:23:09

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

0:23:090:23:12

keep me on my toes.

0:23:120:23:14

What I'm cooking today is baked sweet potatoes with

0:23:140:23:18

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

0:23:180:23:21

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

0:23:210:23:25

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

0:23:250:23:28

with protein and fibre.

0:23:280:23:30

There's lots of things you can eat out there

0:23:310:23:34

that are good for you

0:23:340:23:35

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

0:23:350:23:38

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

0:23:380:23:41

they'll be the first to let you know.

0:23:410:23:43

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

0:23:430:23:47

don't drown them, just leave in there.

0:23:470:23:49

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

0:23:490:23:52

blend them and you get this lovely little smoky paste.

0:23:520:23:55

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

0:23:550:23:58

you can just buy any smoked Mexican paste.

0:23:580:24:01

A couple of teaspoons in there.

0:24:010:24:03

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

0:24:030:24:06

Medium heat, let the natural sugars come out.

0:24:060:24:09

We have our beans soaked overnight,

0:24:090:24:11

let those cook out for a couple of hours.

0:24:110:24:14

Always season beans at the end, because it makes them

0:24:140:24:16

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

0:24:160:24:18

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

0:24:180:24:22

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

0:24:220:24:25

but really focus on the technique and flavour.

0:24:250:24:28

There you go, folks. Oh.

0:24:330:24:36

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

0:24:360:24:41

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

0:24:410:24:43

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

0:24:430:24:46

grated cheese, and everybody mucks in.

0:24:460:24:49

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

0:24:530:24:57

-Yeah.

-90%, it's amazing.

0:24:570:25:00

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

0:25:000:25:05

really sort of protein it up.

0:25:050:25:09

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

0:25:090:25:11

It doesn't really come into my mind.

0:25:110:25:13

One kitchen to another, this is definitely home.

0:25:170:25:20

This one here is definitely home.

0:25:200:25:22

-Nothing makes you feel good like a sweet treat.

-Aye.

0:25:420:25:45

Fruit's good - you don't have to be ill to eat fruit!

0:25:450:25:47

You're no good with fruit, though, are you?

0:25:490:25:51

I am with these.

0:25:510:25:52

This is going to be pears poached in white wine

0:25:520:25:55

with a chocolate hazelnut lattice.

0:25:550:25:57

And chocolate is proven, medically, chemically,

0:25:570:26:01

to make you feel good!

0:26:010:26:02

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

0:26:060:26:10

Peel them with care.

0:26:100:26:12

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

0:26:120:26:15

Core the bottom of your pear, like so.

0:26:150:26:18

Squeeze some lemon juice into water,

0:26:180:26:21

which will stop the pears going brown.

0:26:210:26:24

Now for the first time on a Hairy Bikers Show,

0:26:240:26:26

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

0:26:260:26:29

Ta-da.

0:26:290:26:31

Now, modern pressure cookers are safe,

0:26:310:26:34

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

0:26:340:26:36

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

0:26:360:26:39

I can make a lamb curry in ten.

0:26:390:26:41

All of this makes me feel really good.

0:26:410:26:43

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

0:26:430:26:46

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

0:26:460:26:49

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

0:26:490:26:53

It's about half a litre.

0:26:540:26:56

Beautiful. Some caster sugar.

0:27:010:27:03

And a nice hefty glass of dry white wine.

0:27:070:27:11

Next step, the vanilla pod.

0:27:150:27:17

So just slash the pod, like so...

0:27:170:27:20

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

0:27:210:27:24

You can imagine a pressure-cooked vanilla pod.

0:27:240:27:26

It is going to penetrate through the pears!

0:27:260:27:30

When the pears are done, we pop them in,

0:27:300:27:32

then we get the beast up to pressure.

0:27:320:27:33

HE IMITATES AN EXPLOSIION AND BUBBLING WATER

0:27:330:27:36

Nice work.

0:27:390:27:41

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

0:27:410:27:43

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

0:27:430:27:46

Right, get the airlock, get it aligned.

0:27:460:27:49

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

0:27:490:27:51

DAVE WHOOSHES

0:27:510:27:53

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

0:27:530:27:54

And we want this to come up to high pressure,

0:27:540:27:56

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

0:27:560:27:59

we turn it down on a simmer

0:27:590:28:00

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

0:28:000:28:03

which gives us just time to melt the chocolate.

0:28:030:28:07

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

0:28:100:28:14

and then...

0:28:140:28:15

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

0:28:170:28:20

which is a piece of silicone.

0:28:200:28:22

There we go, see? Up it popped.

0:28:220:28:24

Oh, yeah, yeah.

0:28:240:28:25

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

0:28:250:28:30

I was remembering my mother's pressure cooker.

0:28:300:28:32

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

0:28:320:28:35

-Yeah.

-She used to pressure-cook cabbage.

0:28:350:28:37

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

0:28:380:28:41

-I think we're there, Kingy.

-Yes?

0:28:490:28:51

Yes. Yeah, man. Smells fantastic.

0:28:510:28:53

Mm. The thing with a pressure cooker,

0:28:530:28:55

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

0:28:550:28:57

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

0:28:570:29:00

there could be a pile of baby food

0:29:000:29:02

at the bottom of the pressure cooker.

0:29:020:29:04

Let's have a look, shall we?

0:29:050:29:06

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

0:29:080:29:11

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

0:29:130:29:15

Release the rest of the pressure.

0:29:210:29:23

Carefully open it.

0:29:230:29:24

Beautiful. Just perfect.

0:29:260:29:28

Now, these have to cool before we eat them,

0:29:280:29:31

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

0:29:310:29:36

Hey, man, the smell of those is fantastic.

0:29:360:29:38

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

0:29:380:29:41

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

0:29:410:29:45

That's superb.

0:29:450:29:47

I've got, obviously, this syrup

0:29:480:29:50

which we can use afterwards just to keep them moist.

0:29:500:29:53

Oh, hey.

0:29:530:29:55

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

0:29:550:29:58

There you go.

0:29:580:30:00

Mr King, the floor is yours.

0:30:000:30:01

What are you thinking?

0:30:010:30:03

A spoonful, just nice and gentle, take your time.

0:30:030:30:06

Make sure you join it up.

0:30:070:30:08

Pop those in the fridge.

0:30:140:30:16

Yeah, leave them to cool.

0:30:160:30:17

Perfect.

0:30:170:30:18

He's a proud specimen.

0:30:330:30:35

Just in the middle, like that.

0:30:350:30:37

Just a bit of syrup.

0:30:370:30:38

Just got some amaretti biscuits here.

0:30:420:30:44

Just crumble these.

0:30:460:30:47

-There's some shards.

-Ah, brill!

0:30:500:30:51

Nice shards of the nutty chocolate.

0:30:510:30:54

Yeah, superb.

0:30:540:30:55

-Yeah.

-Yes.

0:31:010:31:02

And there we have it - the Hairy Bikers'

0:31:040:31:06

very, very feeling good poached pears in six minutes

0:31:060:31:10

and Simon King's chocolate shard.

0:31:100:31:13

Everyone has their favourite family dishes.

0:31:220:31:25

Delicious meals that remind us of home.

0:31:250:31:27

These are our inheritance dishes,

0:31:290:31:31

handed down through generations of the same family.

0:31:310:31:34

Hi, guys. Hi.

0:31:410:31:43

I'm Eleanor Snowsill, and I live in Cardiff.

0:31:430:31:46

I'm a Welsh rugby international.

0:31:460:31:48

I have 34 caps for Wales to date.

0:31:480:31:51

I've played in two World Cups and about six Six Nations competitions.

0:31:510:31:56

And I've been in the international set-up for quite a while,

0:31:570:31:59

so there's always a big emphasis on nutrition

0:31:590:32:02

to make sure that you remain fit, because the last thing you want

0:32:020:32:05

is coming into a big tournament like Six Nations

0:32:050:32:07

with a cold or something.

0:32:070:32:09

That's good, Sian, that was a good throw.

0:32:100:32:12

I have had a difficult past with food.

0:32:150:32:18

When I was younger I was extremely fussy.

0:32:180:32:20

I think I pretty much lived off peanut butter sandwiches,

0:32:200:32:23

Twiglets and raisins.

0:32:230:32:24

So mum being a chef, I think that was a huge struggle for her,

0:32:270:32:30

because she'd always cook some really nice meals

0:32:300:32:32

and I'd have absolutely no interest in it,

0:32:320:32:34

and I'd be there with my peanut butter sandwich.

0:32:340:32:37

-Hi, Mum.

-Hi.

0:32:370:32:39

-Making pancakes, are you?

-Ah, you smelled them, didn't you?

0:32:390:32:41

I did. From upstairs, yeah.

0:32:410:32:43

Eleanor was a VERY fussy eater,

0:32:440:32:48

but one thing she always ate was pancakes, actually.

0:32:480:32:51

Mum's pancakes are pretty epic.

0:32:530:32:54

As soon as you walked in the door the smell would hit you.

0:32:540:32:58

They are best warm,

0:32:580:32:59

so me and my brother used to queue up and wait for them

0:32:590:33:01

to come off the griddle and literally grab them.

0:33:010:33:04

We'd sort of fight over the warm ones.

0:33:040:33:05

My passion for food has come from my family, really,

0:33:090:33:12

my mother and my grandparents.

0:33:120:33:15

Both my parents are from farming families in West Wales,

0:33:150:33:18

and there was lots of baking, always lots of baking,

0:33:180:33:21

because on a farm they had to feed lots of people,

0:33:210:33:24

but when we had special visitors, my grandmother always made pancakes,

0:33:240:33:29

and we always had pancakes when there was birthdays.

0:33:290:33:31

So it was a special treat, but her recipe is quite unique

0:33:310:33:34

and this is the recipe we still use today.

0:33:340:33:37

-They look OK, don't they?

-I'm going to go for a darker one.

-OK.

0:33:370:33:40

For me, my mum is probably one of the strongest people I know.

0:33:400:33:44

She faces any challenge head-on and I have a lot of admiration for the

0:33:440:33:48

sort of determination and the strength that she shows.

0:33:480:33:52

They are nice.

0:33:520:33:54

And I think I do try to emulate that in everything that I do.

0:33:540:33:57

So I'm going to my training session later on and, like I always do, I'm

0:34:020:34:06

going to be making some flat eggs for some of the girls.

0:34:060:34:08

I always used to have difficulty getting Eleanor to help me cook in the kitchen,

0:34:120:34:16

so it's quite ironic now that she loves to cook

0:34:160:34:19

and appreciates good home cooking.

0:34:190:34:22

Becoming a bit more elite with my sport changed things for me.

0:34:240:34:27

I started to get less fussy,

0:34:270:34:28

I started to like more, try more things,

0:34:280:34:30

and I found it was quite a struggle to eat healthy

0:34:300:34:34

whilst you're training

0:34:340:34:36

and whilst you're on the go and really busy.

0:34:360:34:38

The flat eggs is something I invented

0:34:440:34:46

after I went on a sevens rugby trip to Dubai, and there was this chef

0:34:460:34:51

there, cooking omelettes in a frying pan.

0:34:510:34:53

He just had all these different ingredients,

0:34:530:34:55

you told him what you wanted,

0:34:550:34:56

he chucked them in and made the omelette really quickly.

0:34:560:34:59

I thought, that's SUCH a good idea.

0:34:590:35:01

No-one back at home is sort of making omelettes

0:35:010:35:04

as a takeaway option.

0:35:040:35:05

But I just tried it, I just sort of poured the egg mixture out,

0:35:050:35:08

put all the ingredients down the middle as if you're making a wrap,

0:35:080:35:12

and I just fold both sides over

0:35:120:35:13

so it ends up like a sort of an egg burrito kind of thing.

0:35:130:35:16

Girls order food from me for after training,

0:35:250:35:28

so they'd always order either a salad or a flat egg off me,

0:35:280:35:31

and they love it.

0:35:310:35:33

Pass them down.

0:35:330:35:34

Who's going to get the big one?

0:35:340:35:36

The chicken pasta flat egg is probably one of the favourites.

0:35:360:35:40

It is ideal because there's no carbs in it and it's very high-protein,

0:35:400:35:44

so it does keep you full for quite a long time.

0:35:440:35:46

Did you enjoy your flat eggs, girls?

0:35:460:35:48

-That was lovely.

-Thanks. Thank you.

0:35:480:35:51

I think it's really nice that we've both got this pancake recipe

0:35:510:35:54

and I'm hoping that potentially the flat egg recipe

0:35:540:35:56

could be something that could be added to the family cookbook and

0:35:560:36:00

passed down for future generations.

0:36:000:36:03

There's nothing better than a burger.

0:36:230:36:25

-Oh.

-Burger and chips.

0:36:250:36:27

But you know, they're not really good for you.

0:36:270:36:30

In short, they're not!

0:36:310:36:33

But we're making a burger that is.

0:36:330:36:35

It's kind of light, it's tasty, it's nutritious, but it's still a burger,

0:36:350:36:41

and Kingy is making chips using one teaspoon of oil,

0:36:410:36:43

just for that time when you want to look after yourself.

0:36:430:36:47

So first thing is take a leek, or two,

0:36:510:36:54

and we're going to sweat these leeks down.

0:36:540:36:57

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

0:36:590:37:03

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

0:37:030:37:06

The King Eddies are good, as well.

0:37:060:37:07

And the Desiree potato, that's nice.

0:37:070:37:09

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

0:37:090:37:12

"Eeh, they're good chippers."

0:37:120:37:13

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

0:37:130:37:16

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

0:37:160:37:19

smoked paprika and one teaspoon of oil,

0:37:190:37:22

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

0:37:220:37:25

The burgers we're making are turkey burgers.

0:37:250:37:28

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

0:37:280:37:32

courgettes, lemon zest,

0:37:320:37:33

there's plenty of flavour and plenty of veggies.

0:37:330:37:36

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

0:37:360:37:40

-Perfect.

-Oh, I'm feeling so virtuous today.

0:37:400:37:43

Now, the key to good chipping is to make sure

0:37:440:37:47

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

0:37:470:37:50

..so they cook at the same time.

0:37:510:37:53

Oh, yes.

0:37:540:37:55

Oh, yes.

0:37:550:37:57

Just let those sweat gently.

0:37:570:38:00

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

0:38:000:38:05

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

0:38:050:38:07

..then sprinkle with paprika...

0:38:080:38:10

..salt and black pepper.

0:38:130:38:15

I just need to spread them out pretty evenly,

0:38:220:38:23

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

0:38:230:38:27

for about 20 minutes, turning them halfway through.

0:38:270:38:31

Right, I'm popping these into the oven.

0:38:310:38:33

I think these are done.

0:38:330:38:35

A lovely colour.

0:38:350:38:37

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

0:38:370:38:40

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

0:38:410:38:44

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

0:38:490:38:53

-I'm looking forward to this, Si.

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

0:38:580:39:01

Turkey mince is very lean.

0:39:010:39:03

It's good for you. Pop that in.

0:39:030:39:05

We can do this recipe, minced chicken thighs are good.

0:39:050:39:08

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

0:39:080:39:12

These are big Biker burgers that make you smile.

0:39:120:39:15

Get in.

0:39:150:39:16

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

0:39:170:39:21

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

0:39:210:39:26

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

0:39:260:39:28

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

0:39:280:39:31

because I didn't like the monsters.

0:39:310:39:32

"I am a Dalek!"

0:39:320:39:34

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

0:39:340:39:36

Now, a burger should be a round shape.

0:39:420:39:46

And the good thing is you can have big ones,

0:39:460:39:48

because they're good for you!

0:39:480:39:50

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

0:39:530:39:56

wet hands, because there's no binders,

0:39:560:39:58

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

0:39:580:40:02

Well done, mate.

0:40:020:40:03

That's worked out perfect, actually.

0:40:050:40:06

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

0:40:080:40:12

I love the way you've got the stripes.

0:40:120:40:14

-Beautiful.

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

0:40:140:40:17

and they are holding together really well.

0:40:170:40:19

They are, actually. The mixture is sloppy,

0:40:190:40:22

but actually, as soon as it hits the heat,

0:40:220:40:24

they just come together really nicely.

0:40:240:40:26

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

0:40:260:40:29

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

0:40:290:40:32

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

0:40:320:40:34

"Oh, yes? Mm!"

0:40:340:40:37

Let's toss the chips.

0:40:370:40:38

Ah.

0:40:380:40:40

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

0:40:400:40:45

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

0:40:450:40:47

-Perfect, mate.

-Home-made oven chips.

0:40:470:40:50

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

-Hey, hey!

0:41:000:41:03

Shall I get the chips out?

0:41:030:41:04

-Go on mate, go on.

-Great.

0:41:040:41:06

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

0:41:080:41:11

But they're kind of spicy chips as well.

0:41:110:41:13

-Lovely, aren't they?

-Oh, aye. Oh, ahh!

0:41:130:41:16

Mm! Guilt-free feasting.

0:41:160:41:19

Chips. Who'd have thought it?

0:41:190:41:22

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

0:41:220:41:26

the trimmings for this. Brioche buns.

0:41:260:41:29

Avocado would be nice. Relish, tomato, onions.

0:41:290:41:32

-Oh, no.

-I'm not sure about cheese.

0:41:320:41:34

Have you noticed there is a huge upsurge

0:41:340:41:37

in the appreciation of the avocado?

0:41:370:41:39

All the sourdough toast and stuff.

0:41:390:41:42

Add avocado in a healthy chocolate mousse. That works brilliantly.

0:41:420:41:45

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

0:41:450:41:48

Avocado ice cream's quite nice.

0:41:480:41:50

But avocado is great.

0:41:520:41:53

It's good for you, too.

0:41:530:41:54

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

0:41:540:41:57

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

0:41:570:42:00

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

0:42:000:42:05

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

0:42:050:42:07

Has to be red onion, in my eyes.

0:42:100:42:12

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

0:42:140:42:16

so I'll have that one.

0:42:160:42:18

Mm!

0:42:180:42:20

Avocado.

0:42:200:42:21

Tomato.

0:42:230:42:24

A pinch of salt.

0:42:280:42:30

We could put mayonnaise on, but, you know,

0:42:300:42:32

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

0:42:320:42:35

Pretend mayonnaise.

0:42:360:42:37

And a little bit of Popeye stuff.

0:42:390:42:42

Nice.

0:42:420:42:43

Ho-ho-ho!

0:42:430:42:44

Looks good, and feels good.

0:42:470:42:49

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

0:42:490:42:52

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

0:42:550:42:58

They are really good. Mm.

0:42:580:43:00

-You know what, Kingy?

-What, mate?

0:43:010:43:02

Let's BURGER off and eat this.

0:43:020:43:05

Excellent.

0:43:050:43:06

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.


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