Hairy Bikers: the final recipes we created together (2025)

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1. Preheat the oven to 180C fan/gas 6.

2. Sprinkle the inside and outside of the chicken with salt. Stuff with the herbs, lemongrass, lime leaves, lime zest and the garlic.

3. Heat half the oil in a large flameproof casserole dish. Add the shallots and sear them until lightly browned all over, then remove and set aside.

4. Add the rest of the olive oil to the dish with the red curry paste. Stir for a few minutes until the paste has darkened a little and the aroma has strengthened, then add the chicken, breast-side down, and leave to sear for a couple of minutes.

5. Remove the chicken and set it aside, then add the coconut milk, stock, a tablespoon of the fish sauce, the lime leaves and lime juice to the dish. Stir to make sure the base of the casserole dish is de-glazed, then place the chicken back in the dish, this time breast-side up.

6. Cover the casserole dish and place it in the oven. Leave for 40 min or so, until the chicken is almost cooked through, then remove the lid. Add the seared shallots to the dish, then put it back in the oven for about 20-25 min, until the sauce has reduced a little and the shallots and chicken are tender. You can check whether the chicken is done by inserting a probe thermometer into the thickest part of the thigh — it should reach 72C. Alternatively, check that the juices run clear when you insert a skewer and that the legs feel loose.

7. Remove the casserole dish from the oven. Taste the sauce and add more fish sauce if necessary. Leave the chicken to rest for 10 min, then serve garnished with the herbs, spring onions, chillies and the lime wedges on the side. This is good with rice or perhaps some noodles with some fresh root ginger stirred through them.

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1. Mix the marinade ingredients together. Put the pork chops in a bowl, season them with salt, then cover them with the marinade. Leave them to stand for at least half an hour.

2. Cook the noodles according to the packet instructions. This usually involves soaking them in freshly boiled water for 3-4 min until soft. Drain and refresh under cold water.

3. Put the cabbage and carrot in a colander and sprinkle with salt. Leave to drain over a bowl for half an hour.

4. Whisk the dressing ingredients together and taste, then adjust the flavours as you like.

5. Heat a large griddle or frying pan. Scrape most of the marinade off the pork chops and place them on the pan. Cook for 3-4 min until char lines have appeared and the chops pull away from the pan cleanly. Turn the chops over and baste the cooked side with the marinade. Cook for another 3-4 min, then turn and baste again. Cook each side for another couple of minutes, continuing to baste. Remove the chops from the pan and leave them to rest for a few minutes.

6. To assemble, toss the noodles with the cabbage and carrot, red pepper, spring onions, herbs and the dressing. Top with the pork chops, then sprinkle with sesame seeds. Serve with more crushed chillies at the table.

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1. Preheat the oven to 180C fan/gas 6.

2. Put 2 tablespoons of the olive oil in a large roasting tin. Add the potatoes and leeks, and turn them over in the oil. Season with salt and lots of black pepper, then pour over the wine with 100ml of water.

3. Juice the lemons and zest one of them, then set the juice and zest aside. Take one of the juiced, unzested halves and finely chop it. Add it to the roasting tin along with half the fennel seeds, herbs and sliced chillies.

4. Roast the vegetables in the oven for 35 min, turning regularly, until they are tender and most of the liquid has steamed off. The potatoes should be starting to crisp and brown around the edges.

5. Stuff the sea bass with the remaining fennel seeds, herbs and chillies. Cut slashes into the flesh of the sea bass. Mix the lemon zest with a teaspoon of crushed sea salt and the remaining olive oil. Brush this mixture over the sea bass, pushing it into the slashes. Pour most of the lemon juice over the potatoes, then place the fish on top. Drizzle over the rest of the lemon juice.

6. Roast in the oven for 10-15 min, until the sea bass is piping hot all the way through. If using the samphire, blanch it in boiling water, then scatter it over the fish. Serve with some greens or a salad.

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1. Preheat the oven to 180C fan/gas 6.

2. First prepare the corn. Cut each cob in half width-ways, then cut each piece into 4-6 ribs, depending on how fat your cobs are — the ribs should be 3 or 4 kernels wide.

3. Put the olive oil, lime juice, garlic powder, oregano and hot sauce in a large bowl and mix together. Add the corn ribs and season with plenty of salt and pepper. Toss so the ribs are well coated, then spread them over a large baking tray.

4. Roughly chop the tomatoes and put them in the same bowl the corn was in. Toss so they take on the residue of oil left in the bowl. This should be enough but add a little more oil if you like. Season the tomatoes with salt and pepper and tip them into a roasting tin.

5. Put the tomatoes in the oven. After 10 min, add the garlic cloves to the tomatoes, then put the tray of corn in the oven too. Roast the corn ribs and the tomatoes for a further 20-25 min, turning the ribs halfway through, until they are nicely charred and the tomatoes are sticky and collapsed.

6. While the vegetables are roasting, prepare the garlic and lime butter. Melt the butter in a saucepan and add the garlic. Cook for another couple of minutes, just to take the sting out of the garlic, then stir in the herbs and lime zest.

7. Put the cream cheese in a bowl and break it up with a fork. Beat in the soured cream, along with the red wine vinegar, lime zest, hot sauce or chilli powder and the smoked paprika.

8. Remove the corn ribs and tomatoes from the oven. Tip the tomatoes into a food processor. Squeeze the garlic flesh out of the skins and add it to the processor, then blitz until quite smooth. Stir this into the cream cheese mixture.

9. Brush the corn ribs liberally with the garlic and lime butter and arrange them on a serving dish. Serve with the roasted tomato dip. You could add a dusting of Tajin if you have some leftover from making the Bloody Marias (see below).

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1. Take each chicken breast and remove the mini fillet that’s usually attached to the back. Slice each breast in half horizontally. To do this, put a breast on your work surface, place your hand on top and slice in from the side to give you 2 pieces of an even thickness. Then slice each piece and the mini fillets into slim goujons, across the grain.

2. Mix the marinade ingredients together with a teaspoon of salt and lots of black pepper. Add the chicken pieces and stir well to coat them all, then leave to marinate in the fridge for several hours or overnight.

3. Remove the chicken from the fridge half an hour before you want to cook it. Preheat the oven to 140C fan/gas 3.

4. Put the plain flour into a shallow bowl or plate and season with salt. Remove the chicken pieces from the marinade and dip them into the flour, coating each one well before shaking off the excess.

5. Coat the base of a large frying pan with oil and place it over a medium-high heat. When the oil is hot, add some of the chicken pieces — don’t overcrowd the pan or the chicken will steam, not fry, and won’t crisp up nicely. Cook the chicken pieces on each side for 2-3 min until crisp and golden brown. Drain on kitchen paper, then transfer to a baking tray and keep warm in the oven while you cook the next batch.

6. To make the mustard mayonnaise, mix all the ingredients together and season with salt and pepper. Taste and add more Worcestershire sauce, lemon juice or hot sauce to get the flavour you like.

7. Serve the chicken dippers with the mustard mayonnaise.

1. Heat the olive oil in a large saucepan and add the onion, carrots and celery. Finely chop the stems of the cavolo nero or chard and add those to the pan too. Season with salt and pepper and cook gently, stirring regularly, for about 15 min until the vegetables have started to soften and take on some colour.

2. Add the garlic and stir for a minute, then pour in the wine, if using, and leave it to bubble up and evaporate. Drop in the bouquet garni and the lemon zest, then pour over the stock or water and the chopped tomatoes. Roughly puree half the beans, then add them and the whole beans to the saucepan. Roughly tear the cavolo nero or chard leaves and push these into the soup, along with the squash and leek. Tuck in the parmesan rind if you have one.

3. Bring the soup to the boil, then turn the heat down to a simmer. Partially cover the pan and leave to simmer for another 15 min, then add the courgette. Continue to cook for a further 10 min until all the vegetables are tender, then fish out the bouquet garni, lemon zest and the parmesan rind, if using.

4. For the garlic croutons, tear the stale bread into rough pieces. Heat the olive oil in a large frying pan and add the garlic. As soon as it starts to take on some colour, remove it with a slotted spoon. Add the bread and season with plenty of salt, then stir the bread into the olive oil until it is crisp and browned. Stir in the parsley.

5. To serve, divide the bread between your bowls, then ladle over the soup. Garnish with basil leaves, chilli flakes and a drizzle of extra virgin olive oil.

1. Heat the olive oil in a frying pan. Add the sausages and break them up a little in the pan with a wooden spoon. Cook, turning them over regularly, until well browned, then add the fennel seeds, if using, and cook for another minute.

2. Pour the chicken stock into a large saucepan and bring to the boil. Season with salt and pepper, then add the tortellini and cavolo nero. Cook until both are tender — this usually takes just a couple of minutes.

3. Drain the sausages on kitchen paper and divide between 4 bowls. Ladle over the broth, tortellini and cavolo nero, then sprinkle over a few chilli flakes. Serve with parmesan to add at the table.

1. Put the rice into a large bowl. Add the red onion, tomatoes, red pepper, artichoke hearts, capers, cornichons and Gruyère, and mix thoroughly.

2. Whisk the dressing ingredients together and season with salt and pepper. Pour the dressing over the contents of the bowl and mix again.

3. Add the tuna, herbs and chilli flakes to the salad and gently fold them through — don’t let the tuna break up too much.

4. Add the salad leaves just before serving.

1. First start the salad. Put the red onion in a bowl and sprinkle with salt. Cover with cold water and leave to stand for half an hour. Halve the cucumber lengthways and deseed, then cut into crescents.

2. For the couscous, put the apricots in a large bowl, cover them with the 50ml of freshly boiled water and add the saffron, if using. Leave to stand until the apricots have softened and the water has been absorbed. Add the couscous, together with the mint, lemon zest and olive oil. Cover with 125ml of tepid water and cover the bowl with a plate. Leave to stand until the liquid has been absorbed, then fluff up the couscous with a fork and stir to combine with the apricots.

3. For the lamb, heat the olive oil in a large frying pan and add the lamb mince. Fry until well browned, then if the lamb has rendered out a lot of fat, drain some away. Add the garlic and stir for a minute or so, then add the remaining ingredients and season with salt and pepper. Add a splash of water and cook for a few minutes, stirring regularly, until the mixture smells intensely savoury.

4. To make the salad dressing, whisk everything together, then season with plenty of salt and pepper.

5. To assemble, arrange half the salad leaves over a large serving dish and sprinkle over the couscous. Add the remaining leaves and the cucumber, then drizzle over half the dressing. Sprinkle over the lamb, then top with the red onions, herbs and pomegranate seeds. Drizzle over more dressing before serving.

1. Preheat the oven to 180C fan/gas 6. Put a baking tray in the oven to heat up while you assemble the tart.

2. Unroll the pastry, leaving it on the parchment. Trim the parchment so there isn’t too much overhang. Score a 1cm border all the way round the pastry, then brush the whole sheet with beaten egg.

3. Add the cheese to the remaining egg and mix together until smooth. The mixture may seem quite runny but don’t worry, it won’t run off the tart.

4. Mix the red onions with half a teaspoon of salt, plenty of black pepper, the sugar and the olive oil.

5. Spread the egg and cheese mix over the pastry sheet, making sure it stops just shy of the scored border. Sprinkle over the onions, followed by the thyme leaves and chilli flakes.

6. Lift the tart on to the heated baking tray, then place it in the oven. Bake for 25-30 min until the pastry and the topping are golden and the onions have started to caramelise in places. Serve at once.

1. First make the beef curry. Heat the olive oil in a large flameproof casserole dish, then add the curry leaves and mustard seeds. When they start crackling, add the onion and sauté until lightly golden and softening. Stir in the root ginger and garlic, and cook for another couple of minutes.

2. Toss the pieces of steak with flour and season with salt. Dust off the excess, then add the meat to the casserole dish. Fry over a high heat until browned, then stir in the puree and curry powder. Add the carrots, then pour over the stock. Stir well to make sure the base of the casserole dish is clean and add the HP sauce, if using. Season with salt and pepper. Bring to the boil, then turn down the heat, cover the dish with a lid and leave the curry to simmer for half an hour.

3. While the beef is simmering, heat the butter for the topping in a small frying pan. Add the cumin seeds and cook for 30 seconds, then stir in the garlic and green chillies. Remove from the heat.

4. Remove the lid of the casserole dish and arrange the potato slices over the top. Season with salt and pour over the flavoured butter. Cover with a lid and leave to simmer for another 30 min or until the potatoes are just tender. Preheat the oven to 180C/gas 6.

5. Sprinkle the potatoes with the grated cheese, if using, as well as the coriander. Put the dish in the hot oven, uncovered, until the potatoes have crisped up and browned.

1. Heat the coconut oil in a large saucepan or a flameproof casserole dish. Add the cumin and mustard seeds. When the seeds start spitting, add the onion and continue to cook over a medium-high heat until the onion has started to take on some colour. Add the garlic, ginger and spices and cook for another couple of minutes.

2. Add the carlin peas and butternut squash. Stir to coat them in the spices, then add the spinach, coconut milk and stock. Stir well and make sure nothing is catching on the base of the pan, then season generously with salt and pepper.

3. Bring to the boil, then turn the heat down to a simmer. Continue to cook, uncovered, and keep stirring regularly until the coconut and spinach have thickened into a rich sauce around the squash and peas.

4. Add the cherry tomatoes and cook for a few minutes until they have softened and are close to bursting if whole. Taste the curry and adjust the seasoning as necessary.

5. Finish with a squeeze of lime juice and serve with plenty of fresh coriander and green chillies for extra heat.

1. Get the pasta started. Bring a large saucepan to the boil (it boils faster if you put the lid on, but you know that), then add a handful of salt. Add the pasta and cook until just al dente, then add the greens, which should wilt immediately in the liquid. Reserve a few ladlefuls of the cooking water, then drain.

2. Meanwhile, make the sauce. Drain the oil from the sardines into a frying pan and heat. Add the sardines and fry them briefly on both sides, then remove them from the pan and set aside.

3. Add the onion and sauté until starting to soften. Stir in the garlic, fennel seeds, thyme, chilli flakes, lemon zest and tomato puree. Stir to combine for a minute, then add a couple of ladlefuls of the pasta cooking water to make a sauce.

4. Bring the sauce to the boil and simmer for a couple of minutes, then add a little more of the cooking liquid if you think it needs it — the consistency should be pourable but not too thin.

5. Put the sardines back in the pan and add the capers. Add the pasta and greens and toss everything together. Serve with a generous squeeze of lemon juice.

1. Heat the olive oil and butter in a large flameproof casserole dish or a lidded sauté pan. Season the chicken with salt, then sear it, skin-side down, until the skin is nicely browned and crisp. Turn the chicken legs over and brown them on the other side, then remove them from the pan and set aside.

2. Add the onion and sauté until it’s starting to turn translucent, then stir in the garlic and cook for a further minute. Pour in the white wine and allow it to bubble up, stirring to make sure the base of the pan is de-glazed.

3. Put the chicken back in the pan. Add the oregano leaves, then tuck the potatoes in around the chicken. Add the chicken stock and mustard, and season with salt and pepper.

4. Bring to the boil, then partially cover the pan and turn down the heat. Leave to simmer for about 20-25 min until the chicken is cooked through and the potatoes tender.

5. Add the grapes and crème fraîche to the pan and simmer gently for another 5 min, uncovered, so the sauce reduces down a little. Serve with a green salad or some steamed greens.

1. Season the chicken with plenty of salt, then pour over the lemon juice and leave to stand for half an hour.

2. Heat the olive or coconut oil in a large flameproof casserole dish or a sauté pan. Add the chicken thighs, skin-side down, and sear until they’re lightly browned. Flip them over and cook for another few minutes, then remove them from the pan.

3. Add the onions and cook over a medium heat until lightly coloured and starting to soften. Add the ginger, garlic and curry powder and cook for a couple of minutes, then stir in the tomato puree and tamarind paste.

4. Put the chicken back in the pan, turning it over in the spices, then sprinkle in the lentils. Pour over the stock and tuck in the bay leaves. Season with salt.

5. Bring to the boil, stirring to make sure nothing is sticking to the base of the pan, then cover and turn down the heat to a simmer. Cook for about 45 min, until the chicken is tender and the lentils have softened and are close to collapsing. Check regularly to make sure nothing is catching and add a splash more water if necessary.

6. Sprinkle with a little more curry powder and serve with basmati rice, green chillies, coriander and some yoghurt on the side.