%20--%3e%3csvg%20width='512'%20height='512'%20viewBox='0%200%20135.46666%20135.46667'%20version='1.1'%20id='svg185'%20sodipodi:docname='wserie.svg'%20inkscape:version='1.2.2%20(b0a8486541,%202022-12-01)'%20inkscape:export-filename='../../public/wserie.png'%20inkscape:export-xdpi='96'%20inkscape:export-ydpi='96'%20xmlns:inkscape='http://www.inkscape.org/namespaces/inkscape'%20xmlns:sodipodi='http://sodipodi.sourceforge.net/DTD/sodipodi-0.dtd'%20xmlns:xlink='http://www.w3.org/1999/xlink'%20xmlns='http://www.w3.org/2000/svg'%20xmlns:svg='http://www.w3.org/2000/svg'%3e%3csodipodi:namedview%20id='namedview187'%20pagecolor='%23ffffff'%20bordercolor='%23666666'%20borderopacity='1.0'%20inkscape:showpageshadow='2'%20inkscape:pageopacity='0.0'%20inkscape:pagecheckerboard='0'%20inkscape:deskcolor='%23d1d1d1'%20inkscape:document-units='mm'%20showgrid='false'%20inkscape:zoom='0.75187991'%20inkscape:cx='-219.44994'%20inkscape:cy='212.79994'%20inkscape:window-width='1920'%20inkscape:window-height='1029'%20inkscape:window-x='0'%20inkscape:window-y='27'%20inkscape:window-maximized='1'%20inkscape:current-layer='layer1'%20/%3e%3cdefs%20id='defs182'%3e%3cradialGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1249'%20id='radialGradient1251'%20cx='254'%20cy='95.249992'%20fx='254'%20fy='95.249992'%20r='67.65345'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1249'%3e%3cstop%20style='stop-color:%2334b86b;stop-opacity:1;'%20offset='0'%20id='stop1245'%20/%3e%3cstop%20style='stop-color:%23206f43;stop-opacity:1;'%20offset='1'%20id='stop1247'%20/%3e%3c/linearGradient%3e%3clinearGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1271'%20id='linearGradient1273'%20x1='225.37227'%20y1='95.249992'%20x2='297.42328'%20y2='95.249992'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1271'%3e%3cstop%20style='stop-color:%23ffffff;stop-opacity:1;'%20offset='0'%20id='stop1267'%20/%3e%3cstop%20style='stop-color:%23adadad;stop-opacity:1;'%20offset='1'%20id='stop1269'%20/%3e%3c/linearGradient%3e%3c/defs%3e%3cg%20inkscape:label='Layer%201'%20inkscape:groupmode='layer'%20id='layer1'%3e%3cg%20id='g1293'%20transform='translate(-186.26667,-27.516659)'%3e%3ccircle%20style='fill:url(%23radialGradient1251);fill-opacity:1;stroke:none;stroke-width:0.159763px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20id='path358'%20cx='254'%20cy='95.249992'%20r='67.65345'%20/%3e%3cpath%20id='path1748'%20style='fill:url(%23linearGradient1273);fill-opacity:1;stroke:none;stroke-width:0.127407px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20inkscape:transform-center-x='-12.008464'%20d='m%20225.37227,45.1744%20v%2032.19152%202.85227%20l%2031.87352,15.0318%20-31.87352,15.03181%20v%202.85226%2032.19153%20l%2072.05101,-33.97984%20-34.12905,-16.09576%2034.12905,-16.09576%20z'%20/%3e%3c/g%3e%3c/g%3e%3c/svg%3e){kind=small}
Fish
Hairy Bikers' Best of British - S2 - E2
The Bikers brave the high seas to celebrate our island nation's incredible fishing industry. From sardines on toast to a spicy fish curry, they show us how versatile British fish dishes can be. They also revisit the history of traditional Welsh coracle fishing before travelling to the Isle of Wight to see how other species can replace our over-fished favourites.
Hairy Bikers' Best of British: Season 2 - 20 Episode s
2x1 - Fowl
April 1, 2013
The Bikers take a culinary journey through time and celebrate the history of British food. They show us that there is so much more to British fowl than roast chicken. They cook up a storm with a duck tikka and one-pot partridge recipe, before tasting a slice of history from a traditional Yorkshire Christmas pie packed with delicious birds, as well as revealing the history behind the famed Norfolk black turkey.
2x2 - Fish
April 2, 2013
The Bikers brave the high seas to celebrate our island nation's incredible fishing industry. From sardines on toast to a spicy fish curry, they show us how versatile British fish dishes can be. They also revisit the history of traditional Welsh coracle fishing before travelling to the Isle of Wight to see how other species can replace our over-fished favourites.
2x3 - Potatoes
April 3, 2013
The Bikers explore the history behind our greatest staple food: the humble potato. From a warming Lancashire potato and butter pie to a delicious chicken casserole with potato cobbler, recipes showing the unassuming spud at its best. We see how British potato vodka is winning global awards and remember a dark time in Welsh history when the chippies almost ran out of chips!
2x4 - Markets
April 4, 2013
The Bikers celebrate the great British marketplace and the delicious food we get from it. In the Best of British kitchen the Bikers make the most of the market fudge stall with a rich walnut and fudge cake and prepare two seasonal soups. They also travel to Britain's foodie heartland in Ludlow to peruse the market stalls at the food festival and discuss the impact the supermarket has had on the food we eat.
2x5 - Food and the Empire
April 5, 2013
The Bikers explore the impact our colonial past has had on our food. From the chai in their bread and butter pudding to the India pale ale in their sausage casserole, many recipes owe much to the empire. They also explore the history behind gin and tonic as well as Lee and Perrins, both of which arose from our imperial history.
2x6 - Islands
April 8, 2013
The Bikers remind us that we are not really an island nation but rather a nation of islands - over 5,000 make up the British Isles, and many of these have fascinating culinary histories. The Bikers make a delicious tempura dish from the queenie scallops caught off the Isle of Man and a rich cranachan with Islay whisky, before travelling to the Isle of Wight to enjoy a Michelin-starred chef's taste of the island and revealing the little-known Jersey delicacy - the ormer.
2x7 - Exotic Foods
April 9, 2013
This time The Bikers celebrate Britain's taste for the exotic, one of the driving forces of our culinary history. They prepare a classic chilli ginger bread and show how to make the perfect sushi, travel to Tatton Park in Cheshire to see how the pineapple was once the most expensive and exotic dish available to polite society, and reveal the history behind a piece of exoticism closer to home: the Onion Johnnie Man.
2x8 - Beef
April 10, 2013
In this episode, The Bikers look at world-class British beef, and prepare a beef and suet pudding and oxtail soup. They also visit a farmer focusing on the future of British beef with his elite Wagyu cattle, discover the history of the much-maligned beef dish, tripe, and learn how to roast an ox whole.
2x9 - 1970s
April 11, 2013
The Bikers revisit the 1970s, a decade which is all too often unfairly stigmatised for its food. They show how a well-prepared chicken cordon bleu and banoffee pie can be a contemporary gastronomic delight, before heading to a restaurant whose menu is a real slice of the 1970s, as well as celebrating a decade which gave us both the self-sufficiency movement and instant food!
2x10 - Francophile
April 12, 2013
The Bikers look across the Channel to see how our French cousins have influenced the way we cook and eat over the centuries. The Bikers prepare a delicious roast chicken with forty cloves of garlic and a delicate millefeuille. They also show us that Britain is now leading the way in many traditional French areas for gastronomy, from award-winning English wines to outstanding Scottish garlic.
2x11 - Pork
April 15, 2013
The Bikers celebrate the British love affair with the pig - perhaps the animal which has given more to British food culture than any other. They prepare a traditional gala pie and a sumptuous rolled pork loin with apricots and ginger. They also explain the important role the family pig has played in our history and travel to Butts Farm in Gloucestershire to see how one couple are keeping heritage pig breeds alive in modern Britain.
2x12 - Shellfish
April 16, 2013
The Bikers make the most of Britain's outstanding shellfish, cooking up a hearty beef and oyster pie and an exquisite crab and scallop mornay. They help throw a crayfish party on the banks of the Thames and also explore the history of a British classic now almost forgotten: the winkle.
2x13 - Apples and Pears
April 18, 2013
The Bikers reveal the British obsession with apples as well as the slightly smaller passion for pears. They combine two of Britain's greatest ingredients in a beef and apple tagine, before creating a sumptuous pear frangipane tart. They also visit a heritage orchard sampling some of the 2,000 apple varieties in the UK and explore the history of Wassailing.
2x14 - Atlantic
April 19, 2013
The Bikers explore the 'special relationship' between America and Britain's culinary cultures. They make a rich clam chowder and even richer chocolate brownies before visiting the Savoy to discuss the history of the cocktail. And they show how the farmer's market is one of the UK's favourite American imports.
2x15 - Woodlands
April 22, 2013
Dave and Si dive into the British woodlands, revealing the hidden foodie gems that can be found within them. They prepare a wild boar ragu from the beasts which once roamed free and a creamy bramble fool plucked from the hedgerow. They also explore the long history of poaching in the UK and show how, with a bit of know-how, the woodland can become a medicine cabinet as well as a larder.
2x16 - Sheep
April 23, 2013
David and Si take a closer look at British sheep, which have provided us with milk, meat and wool for thousands of years. In the Best of British kitchen, they rustle up a classic hogget and barley stew and tender lamb chops with kidneys. They also help cook and eat a mouthwatering dish brought from north Africa, mechoui lamb, and reveal the history of the hardy seaweed-eating sheep found on the island of North Ronaldsay.
2x17 - Comfort Food
April 24, 2013
The Bikers enjoy the flavours of home as they explore Britain's love of comfort food. As well as a classic rice pudding, the Bikers prepare their own tastes of home, with Dave's stuffed cabbage leaves and Si's flat rib broth. They also reveal the history of the school dinner and see what comfort food means to all Britons, from the Notting Hill Carnival to Shabbat dinner.
2x18 - 1960s
April 25, 2013
Dave and Si return to the 1960s, a decade of music, fashion and food trends which are still with us today. They prepare steak diane and profiteroles, meet a restaurateur who made eating out cool and revisit a time when the motorway cafe was the height of sophisticated dining.
2x19 - Food and Religion
April 26, 2013
This time The Bikers explore the delicious relationship between food and faith and celebrate the vast range of faith-based dishes available in Britain today. They rustle up a delicious Simnel cake and a mouth-watering beef brisket, as well as revealing the history of the hot cross bun and dropping in on an Ethiopian Christmas feast.
2x20 - Dairy
May 10, 2013
The Bikers pay tribute to Britain's dairy industry in all of its forms. Whether milk, cheese, cream or yoghurt, it is an industry to be proud of and the Bikers will prepare a classic cheese and onion turn-over and a delicious Trinity Cream, before making some historic British milk puddings and revisit the history of school milk and British cheddar.