The Hairy Bikers' Year in Food

We spoke to Dave and Si about how they celebrate their favourite foodie events, what seasonal food they love and the importance of eating around a dinner table.

The Hairy Bikers' Year in Food

January has begun and a new year lies ahead – after the decadence of the Christmas period, what do you think makes a good foodie new year’s resolution?

Both: Keep off the weight! Generally look after yourself better than the year before and always be conscious of calories. And don’t buy salad in a bag  – plastic alters the PH value of the food. It’s the same with meat wrapped in cellophane. A good butcher will wrap your meat up in greaseproof paper. 

Our users love Pancake Day – what’s your serving style of choice come Shrove Tuesday… and where do you stand on the filling situation?

Dave says: I love galettes – I'm a big fan of savoury pancakes with garlic mushrooms and buckwheat flour. In France, there’s an instant galette mix that makes perfect galettes every time. 
Si says:  I'm a big fan of lemon juice and sugar. My favourite is when I cook one side in the pan then put the other side under the grill.

Barbecue brisketAs soon as the sun shines, we dust off our barbecues. How do you go about throwing a truly sizzlin’ al fresco spread? 

Dave says: I have a wood pellet barbecue, which means I can smoke and roast over wood. Some of my favourite things to barbecue are brisket and pulled pork, plus I like to bake my own baps, if I have time. 
Si says: I like to barbecue pork belly and spatchcock chicken, also over a wood barbecue.

What would we find in your picnic basket on a hot summer’s day?

Dave says: It’s all about the pies! A picnic wouldn’t be complete without a big homemade chicken and ham pie – for picnics it’s always good to bring along pies that travel well and are easy to eat in the hand. Plus, thick smoked salmon and cucumber sandwiches, good cheese and good bread.
Si says: Strawberries and Champagne! If you’re going to do a picnic then you might as well do it well.

Summertime means a nice relaxing holiday for lots of us – what’s your ultimate foodie travel destination, and what do you eat when you’re there?

Dave says: I have a house in France so I've been rediscovering regional French food. I love the salads and markets in France, and the fact everyone buys their bread from the baker, meat from the butcher and they’re really proud of their market places.
Si says: Anywhere with a sea border – Australia is amazing. The high standard and quality of food is so consistent and the culture of food there is so eclectic. I've never had a bad cup of Australian coffee.

Kids cookingSeptember is back to school season – what do you think we should be teaching the future generation about cooking and eating? 

Both: Teach the parents not the kids. Parents need to push home the importance of cooking, instill the core values and show kids that it’s fun. Also, British produce is some of the best in the world – we should be teaching kids to celebrate that. The broader issue is about socialisation and getting people to eat around the table together as a family. Healthy food is relatively cheap so people just need to be taught what to do with it.

We love a touch of ghoulish cooking action on Halloween, and we particularly love creating a spooky pumpkin. What’s your tip for carving a pumpkin – and what do you do with the surplus flesh?

Dave says: Use a fish filleting knife. Keep it away from the kids though!
Si says: With the flesh, I'd make roasted pumpkin with chilli, lime, oil and a sprinkling of cumin, or pumpkin ravioli with sage butter sauce. 

The year culminates in the ultimate foodie event – Christmas. What’s your ultimate foodie Christmas present?

Dave says: My wife is Romanian and Romania has the best paprika, so that’s always a good gift. 

Talk us through your Christmas Day experience – from breakfast choices right through to the post-lunch snooze on the sofa.

Dave says: Smoked salmon and scrambled eggs, then a traditional turkey dinner with lots of potatoes and as much veg as can fit on the plate!
Si says: I start with black bacon sandwiches served in bagels that I baked on Christmas Eve, then a traditional dinner with all the trimmings. 

Everyone loves a party to celebrate New Year’s Eve. What’s your choice of tipple to raise at midnight? 

Dave says: Single malt whiskey. 
Si says: Classic Champagne cocktails. 


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