Si King pays tribute to the late Dave Myers with these Hairy Bikers classics – including a delicious pie recipe

YOU can never have too many Hairy Bikers cookbooks in your kitchen, so this new The Best Of The Hairy Bikers by Si King and Dave Myers (Seven Dials) is a must for fans of the dynamic duo.

Released partly in tribute to late Biker Dave, cook your way through all of their best work, from pies to puds and roasts to rustic classics, like their Cheese & Onion Pie.

“Dave used to tell me how when he was a teenager at college, he would eat a couple of cheese and onion pies for breakfast every day!” recalls Si.

We’ve chosen three to share, including a rich and hearty bourguignon that’s made with mushrooms instead of beef – trust us, it’s delicious!

Plus, if you’re wondering what to make for the family today, give this slow-roast lamb a go, or maybe save it for Easter feasting.

“Yes, the meat has to be cooked for ages, but once it’s in, you can go off, put your feet up and let the oven do its magic. You’ll be rewarded with meltingly soft, tender, flavoursome meat,” says Si.

Slow-Roast Shoulder of Lamb

Serves: 4
Prep time: 10 mins
Cooking time: 3 hrs

Ingredients:
*1.5-2kg lamb shoulder, on the bone
*1tbsp olive oil
*1tsp dried oregano
*½tsp ground cinnamon 
*2 red onions, sliced into wedges 
*1 lemon, sliced
*1 bulb garlic, separated into unpeeled cloves
*3-4 rosemary sprigs
*2 oregano sprigs
*3 bay leaves 
*250ml white wine 
*2tbsp capers
*2tbsp chopped green olives 
*Up to 1tsp honey (optional)

Method:
1. Preheat the oven to 220°C/ 200°C fan/gas mark 7.
2. Rub the skin of the lamb shoulder with olive oil. Sprinkle over the oregano and cinnamon and season with plenty of salt and pepper.
3. Spread the onions, lemon, garlic and herbs over the base of a large roasting tin, placing the garlic in the centre to make sure it’s covered by the lamb. Put the lamb shoulder on top. Pour the white wine and 100ml of water around the meat.
4. Roast the lamb for 20 minutes so it develops a crust, then turn the heat down to 150°C/130°C fan/gas mark 2. Roast for 2½–4 hours, depending on the size of your joint. Start checking after 2½ hours – when the lamb is ready the bone will feel loose and the meat will be very soft and tender.
5. Remove the tin from the oven and place the lamb on a warmed serving dish. Cover with foil. Strain the contents of the roasting tin and add the onions and lemon slices to the platter. Push everything else – including the garlic – through a sieve, then cool until the fat settles on top – this won’t take long.
6. Transfer the strained juices to a saucepan and place over a medium heat to warm through. Have a taste and season to your liking. Stir in the capers and olives and add the honey if the sauce is too astringent.
7. Serve the lamb with the gravy at the table and some roast new potatoes.

Classic Cheese & Onion Pie

Serves: 4
Prep time: 15 mins
Cooking time: 50 mins

Ingredients:
For the pastry
*350g plain flour, plus  extra for dusting
*1/2tsp baking powder 
*100g butter
*100g lard (or just 200g butter)
*1 egg yolk
*1 egg, beaten, for brushing

For the filling
*400g waxy potatoes, cut into 1cm dice
*1 medium onion, finely chopped
*125g Lancashire cheese, coarsely grated
*125g mature cheddar, coarsely grated
*1 egg, beaten

Method:
1. First make the pastry. Put the flour and baking powder in a bowl with a pinch of salt. Add the butter, or butter and lard if using, then rub the mixture together until it resembles breadcrumbs. Stir in the egg yolk with a knife, then add ice-cold water a little at a time, cutting it in as you go, until the pastry starts to come together. You can do this in a food processor if you prefer. Shape it into 2 discs, one a little larger than the other, wrap in cling film and leave them in the fridge until you’re ready to roll them.
2. Next make the filling. Bring a pan of salted water to the boil and add the potatoes. Bring back to the boil, then cook for 2 minutes. Add the onion and cook for a minute, then drain and set aside to cool. Put the grated cheese into a bowl and add the potato and onion and the beaten egg. Mix and season with salt and pepper.
3. Preheat the oven to 200°C/180°C fan/gas mark 6. Then take the smaller of the pastry balls and roll it out on a floured surface – use a dinner plate or cake tin base to cut a circle of about 25cm in diameter. Transfer the disc to a baking tray.
4. Pile all the filling on to the disc, making sure you leave a border of at least 2cm. Flatten the filling down so it is even – it should be around 2cm high.
5. Roll out the other disc of pastry, along with any trimmings from the first disc, making sure it is large enough to cover the filling. Brush the edges of the bottom layer of pastry with beaten egg and place the larger one on top, moulding it around the filling. Make sure the edges are sealed, then trim and press a fork around it. Brush the pie with beaten egg and cut 2 slits in the centre. Bake for 30-35 minutes, then it’s ready to serve.

Mushroom Bourguignon Cobbler

Serves: 4
Prep time: 10 mins
Cooking time: 1 hr 20 mins

Ingredients:
*2tbsp olive oil
*12 button onions or shallots, peeled and left whole
*300g carrots, cut into chunks
*1/2tsp sugar 
*25g butter
*750g mushrooms (mix of portobello, chestnut, button, cremini), thickly sliced
*1 large thyme sprig
*2 bay leaves
*Few sage leaves, finely chopped
*200ml red wine 
*300ml mushroom or  vegetable stock
*1tbsp mushroom ketchup 
*1tsp Dijon mustard
*Parsley, finely chopped

For the cobbler topping:
*200g self-raising flour 
*1tsp baking powder
*1/2tsp salt
*1tsp dried sage
*50g vegetarian blue cheese, crumbled
*1 egg, beaten 
*75ml buttermilk

Method:
1. First make the bourguignon. Heat the oil in a large flameproof casserole dish and add the onions or shallots and the carrots.  Fry over a high heat, stirring regularly, until they are dappled  with dark brown patches. Sprinkle over the sugar and continue to cook for another couple of minutes to help caramelise. Remove them from the dish and set aside. 
2. Add the butter to the casserole dish. When it starts to foam, add the mushrooms and cook over a high heat until they have reduced down. 
3. Put the onions and carrots back in the dish and season generously with salt and pepper. Add the herbs, then pour in the red wine. Bring to the boil and leave to bubble until the wine has reduced by at least a third. 
4. Add the stock, mushroom ketchup and mustard, and stir until completely combined. Bring back to the boil, then turn down to a simmer and cover the dish with a lid. Cook for around half an hour, until the vegetables are tender.
5. For the cobbler topping, put the flour and baking powder in a bowl and add half a teaspoon of salt. Add the sage and cheese, then mix in the egg and buttermilk to make a fairly sticky dough. 
6. Preheat the oven to 200°C/180°C fan/gas mark 6. Form the dough into 12 small balls and space them out over the top of the bourguignon. Cover and simmer for 10 minutes, then transfer the dish to the oven, uncovered, for a further 10-15 minutes, until the cobbler topping has puffed up and is lightly browned. Serve in shallow bowls with a garnish of finely chopped parsley.