Seasons & Episode
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.
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.
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.
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.
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.
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.