Messages of support have poured in for Dave Myers after the Hairy Bikers appeared on Saturday Kitchen Live today (December 10). If seeing the duo is putting you in the cooking mood, here are the best Hairy Bikers Christmas recipes.
Today, The Hairy Bikers made their first TV appearance after Dave Myers announced that he had cancer in May. Fans immediately took to social media to share messages of love and support, including how nice it was to see the duo back on TV again.
The Hairy Bikers Appear On Saturday Kitchen Live
This morning, (December 10) the cooking duo took to the Saturday Kitchen centre stage to bake a lovely coffee and hazelnut cake. Clearly one for the Christmas cake tin, Dave said “Honestly it’s so good for Christmas, it’s as if the angel Gabriel’s wafted it across your tonsils.”
The chefs from Birmingham have been beloved by the British public for their cooking and travelling shows and clearly, fans were glad to see them back on TV.
Dave then went on to speak briefly about his battle with cancer over the last few months. Although it had been a “rough year” for the chef, he was “glad to be back on TV.”
Having been over 15 years since they first appeared on Saturday Kitchen Live, the Hairy Biker said “I’m over the moon to be back.”
And it is good to know that he’s being well taken care of too. Dave praised the staff at Birmingham hospital and rehabilitation centre, as well as one nurse in particular.
“And a shout out to nurse Marion who before my chemotherapy brought me cake in – it was the best banana bread ever! “
That is very high praise from Dave Myers indeed!
The Best Hairy Bikers Christmas Recipes
If you want some more Hairy Bikers, or the cake inspired you to do more Christmas cooking, then we have some of the best Christmas recipes straight from the duo themselves.
Traditional Christmas Pudding
Nothing says a desert on Christmas Day like a Christmas pudding. Served with ice cream, brandy sauce or cream, it’s guaranteed to go down a treat.
Instructions:
Add breadcrumbs and stout to a large bowl and allow them to soak for a few minutes. Then, add the eggs, sunflower oil and sugar and mix until well combined. Next, add everything else apart from the apple and orange segments. Stir for about 5 minutes or until the mixture is sticky. That’s when you can add the fruit segments in.
Grab a 1.2L pudding basin and grease well before spooning in the mixture. Cover with a double piece of greaseproof paper and a single piece of foil. Secure it together with a string. Place in an upturned heatproof saucer and add enough just-boiled water to reach the middle of the pudding basin.
Cover with a tight-fitting lid and place on a low heat, allowing it to steam for 6 hours. Check it regularly and top up with water if needed. When ready, allow it to cool thoroughly before storing it away until Christmas Day. On the big day, steam again for a further 2 hours.
Mulled Wine
We all love a little Christmas tipple, and mulled wine is an absolute classic. The Hairy Bikers have the perfect recipe to get you feeling jolly with a warm belly.
Instructions:
Chop the tangerines into 4 or 5 think slices and pop them in a large saucepan. Add the vanilla pods,cloves, all spice, cinnamon, star anise and bay leaves. Then, stir in the sugar. Pour in the wine and brandy and place on a low heat before bringig to a gentle simmer. Stir occassionaly for 15 minutes, allowing to bubble slightly.
Set aside for a few hours, before heating thoroughly, but without boiling, and strain. Serve with some spices for decoration.
Chestnut, Roasted Butternut Squash and Bramley Apple Soup
There’s nothing a hot bowl of soup to warm you after a winter’s day walk. Whether this is for lunch on Christmas Eve, or somewere in the crimbo limbo, this is certain to be a tasty treat.
Ingredients:
- 1.5kg / 3lb 5oz butternut squash, seeds removed, flesh cut into large wedges
- 5 tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, finely chopped
- 2 potatoes, cut into cubes
- 1 Bramley apple, peeled, core removed, flesh chopped
- 2 litres / 3 pints hot chicken or vegetable stock
- 1 sprig fresh thyme
- 2 bay leaves
- 500g / 1lb 2oz chestnuts, roasted and peeled, plus extra, sliced, to serve
- 400g / 14oz ready-made chestnut puree
- salt and freshly ground black pepper
Instructions:
Preheat your oven to 200 degrees celsiuis, or gas mark 6. Put the butternut squash into a large roasting tin and drizzle with half of the olive oil. Put in the oven for 25-30 minutes, or until the squash is golden-brown and tender. Leave it to cool.
Once cool, drain the oil and peel the flesh off with your fingers. Put the remaining oil into a large pan and heat, before adding the onion garlic, potatoes and apple. Fry for 4-5 minutes, stirring regularly until it is all softened. Then, add the stock, roasted butternut squash, thyme, bay leaves, chestnut mushrooms and chestnut puree. Stir well and season to taste.
Bring the mixture to boil before allowing to simmer for 15-20 minutes, or until the potatoes are soft. Leave it to cool and then blend until smooth. Return to the pan and heat through to serve.
Try any of these reipes and you’ll make Si King and Dave Myers proud!