The Hairy Bikers were the nation's favourite cooking duo, inspiring us with their never-ending flavours and combinations without the fess. It was a match made in heaven, but in February this year, Dave Myers sadly passed away, less than two years after his cancer diagnosis.
Before his sad farewell, Dave and his pal, Si King created their final cookbook, The Hairy Dieters’ Fast & Fresh. It was released in April this year and Si said Dave was "very, very proud" of it.
"We had the greatest joy in working on it together," Si added. In Dave's memory, here are three of their recipes from their final cookbook together for you to try at home.
Spinach and halloumi curry
Serves 4
Ingredients
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 1 large onion, sliced
- 15g root ginger, grated
- 4 garlic cloves, grated
- 1 tbsp medium curry powder
- 400g can chopped tomatoes
- 750g frozen leaf spinach, defrosted
- 400g can chickpeas, drained
- Small bunch of coriander, chopped
- Salt and black pepper
- Squeeze of lemon juice
- For the halloumi
- 1 tbsp olive oil
- 250g block of vegetarian
- halloumi, cut into large dice
- 1 tsp dried mint
- ½ tsp turmeric
Method
1. Heat the olive oil in a large flameproof casserole dish. Tip in the cumin seeds and sizzle for a few moments, then add the onion. Cook over a medium heat until the onion starts to colour and soften, then add the ginger, garlic and curry powder.
2. Cook for another couple of minutes, stirring constantly, then add the tomatoes. Add the spinach and its liquid, along with the chickpeas and most of the coriander. Stir to combine with the spices and season with salt and pepper.
3. Bring to the boil, partially cover the pan and reduce the heat. Simmer for 10 minutes.
4. Meanwhile, cook the halloumi. Heat the oil in a frying pan and when hot, add the halloumi. Sear the halloumi on at least two sides, then sprinkle with the mint and turmeric.
5. pan with the spinach, then simmer for 5 minutes, uncovered. Finish with the reserved coriander and a squeeze of lemon juice. Serve with brown basmati rice.
Cauliflower, broccoli and couscous salad
Serves 4
For the couscous
- 50g wholegrain couscous
- 75ml warm water
- Salt and black pepper
- 1 tbsp olive oil
- 1 orange
For the cauliflower & broccoli
- ½ cauliflower, broken into florets
- 1 head of broccoli, broken into
- small florets
- 2 tbsp olive oil
- 400g can chickpeas, drained
- 2 tsp baharat spice
- 2 garlic cloves, finely chopped
For the dressing
- 2 tbsp olive oil
- 1 tbsp sherry vinegar
- Zest and juice of ½ lemon
To serve
- 100g baby spinach
- 1 red onion, finely sliced, soaked
- in cold salted water
- 50g raisins, soaked in warm water
- Small bunch of parsley
- 25g flaked almonds,
- lightly toasted
- 1 tsp sumac
Method
1. Put the couscous in a bowl and cover with the warm water. Season with salt and black pepper, drizzle with the oil, then leave to stand until all the water is absorbed. Segment the orange and squeeze over the juice from the peel and membrane. Set the orange segments aside for later and fluff up the couscous with a fork.
2. To cook the cauliflower and broccoli, bring a pan of salt water to the boil. Add the cauliflower and broccoli, blanch for 2 minutes, then drain and refresh under running cold water.
3. Heat the oil in a frying pan. Add the cauliflower and broccoli and sauté over a high heat, stirring regularly. When brown patches appear, add the chickpeas, baharat and garlic. Cook for 2 minutes, until well coated in the spice, then remove from the heat and leave to cool to room temperature.
4. To make the dressing, whisk everything together and season with salt and pepper.
5. Sprinkle the couscous over a platter and top with the spinach, cauliflower, broccoli and chickpeas. Add the drained onion and raisins, and drizzle over the dressing.
6. Add the herbs, orange segments and almonds, plus a generous sprinkle of sumac.
Blueberry cheesecake
Serves 8
Ingredients
- 100g granola (with no added
- sugar)
- 25g butter
- 150g cream cheese
- 125g buttermilk
- 1 tbsp honey
- 25g icing sugar
- Zest and juice of 1 lime
- Pinch of salt
- 200g blueberries
Method
1. Line a deep 15cm-diameter cake tin with parchment.
2. Preheat the oven to 180°C/ 160°C fan/gas mark 4.
3. Put the granola into a food processor and blitz until well broken down. It doesn’t have to turn into fine crumbs – it’s good to have some texture.
4. Melt the butter, add the granola and stir to combine, then press the mixture into the tin. Bake for 15 minutes until lightly coloured, remove from the oven and leave to cool. Put the cream cheese in a bowl and beat until smooth.
5. Add the remaining ingredients, except the blueberries, and mix well. Sprinkle the blueberries over the granola base and pour the cream cheese mixture over the top. Smooth the mixture out, then drop the tin on your work surface a couple of times to get rid of any air bubbles.
6. Chill for several hours or overnight until set, before slicing and serving.
From The Hairy Dieters: Fast & Fresh by Si King and Dave Myers (Seven Dials, £18.99)
