RECIPES: Try the Hairy Bikers' meals yourself

Look no further.

We've brought together some of the Hairy Bikes' recipes from their new Meat Feasts book.

LAMB VINDALOO (Serves six)

Ingredients

• 1.3kg boneless lamb shoulder, cut into chunks of about 4cm
• 100ml red wine vinegar
• 2tbsp vegetable oil
• 2 bay leaves
• 500g potatoes, peeled and cut into 2.5cm chunks
• Flaked sea salt 

For the sauce:

• 125ml vegetable oil
• 4 onions, 3 thinly sliced and 1 chopped
• 6 garlic cloves, roughly chopped
• 3 long red chillies (do not deseed), roughly chopped
• 25g fresh root ginger, peeled and roughly chopped
• 1tbsp English mustard powder
• 1tbsp ground cumin
• 1tbsp ground coriander
• 1tbsp ground paprika 2tsp ground turmeric
• 2tsp cayenne pepper
• 1tsp ground cinnamon 

To serve:

• Rice or naan bread
• Yoghurt

Method

1. Trim the lamb, discarding any really hard lumps of fat and sinew.

Mix the vinegar and vegetable oil with two teaspoons of sea salt in a non-metallic bowl until well combined, then add the lamb and turn it to coat in the marinade. Cover and leave in the fridge for two hours to marinate.

2. For the sauce, heat three tablespoons of the oil in a large heavy-based frying pan. Cook the sliced onions very gently over a medium-low heat for 15 minutes until they’re softened and lightly browned, stirring occasionally.

3. While the onions are cooking, put the remaining chopped onion with the garlic, chillies, ginger, mustard powder, cumin, coriander, paprika, turmeric, cayenne pepper and cinnamon in a food processor and blend to a puree. Stir this puree into the fried onions.

4. Add two tablespoons of oil and cook together for five minutes, or until the sauce has thickened and is beginning to colour.

5. Tip the mixture into a flameproof casserole dish.

6. Drain the lamb in a colander over a bowl, reserving the marinade. Return the frying pan to the heat and add two tablespoons of the remaining oil.

7. Fry the lamb over a medium high heat, turning occasionally until lightly browned – do this in four or five batches, adding a little extra oil if necessary. Add each batch of lamb to the casserole as it is browned.

8. Preheat the oven to 180C/160C Fan/Gas 4.

9. Pour the reserved marinade and 500ml water into the casserole dish, then add two teaspoons of salt and the bay leaves and bring to a simmer.

10. Cover the surface of the curry with a piece of greaseproof paper, then put a lid on the dish. Cook in the oven for 45 minutes.

11. Remove the casserole from the oven and stir the potato chunks into the curry. Replace the greaseproof paper and the lid and continue to cook for a further hour or until the lamb and potatoes are very tender. Check the seasoning and add salt to taste.

12. Serve with some rice or warmed naan bread and a bowl of cooling yoghurt on the side.

CORNED BEEF HASH (Serves four)

Ingredients

• 600g floury potatoes, diced
• 1tbsp oil or 15g dripping or butter 1 large onion, chopped
• 400g corned beef, chopped (homemade ideally, but you can also use canned)
• 1tbsp tomato ketchup
• 1tsp Dijonmustard
• A dash of Worcestershire sauce
• 2tbsp finely chopped parsley
• Flaked sea salt Freshly ground black pepper
• Fried eggs, for serving (optional)

Method

1. Put the potatoes in a saucepan and add water to cover them.

2. Bring the water to the boil, then add salt and simmer for two to three minutes. Drain the potatoes and set them aside.

3. Heat the oil, dripping or butter in a large frying pan. Add the onion and fry until it has until softened and is turning a golden-brown.

4. Add the potatoes and the corned beef, then press the mixture down in the pan with a spatula and leave it to cook for five minutes.

5. Add enough water to the ketchup, mustard and Worcestershire sauce to make a pourable mixture, then add this to the corned beef and potato.

6. Add the parsley and season with pepper – be careful with salt as the corned beef will already be salty – then stir. The underside should have started to turn a deep golden-brown.

7. Continue to cook, stirring and pressing down the mixture, until it is all completely heated through, the potatoes are tender, and a lot of the mixture has taken on some colour. Good served with fried eggs.

HAM AND PEA SOUP (Serves four to six)

Ingredients

• 300g split peas (green are traditional for this Finnish recipe, but yellow are fine)
• Pinch of bicarbonate of soda
• 1 small ham hock
• 1 onion, stuck with 2 cloves
• 2 bay leaves
• 1 blade of mace
• 1 onion, diced
• 1 carrot, diced
• 1tbsp hot mustard
• 100ml whipping or double cream (optional)
• Freshly ground black pepper

Method

1. Soak the peas overnight in a big bowl of cold water with a pinch of bicarbonate of soda - bicarb helps to soften pulses.

2. Put the ham hock in a large saucepan, cover it with cold water and bring to the boil. Immediately remove the pan from the heat and drain, discarding the water. Rinse the ham hock and the saucepan to get rid of any starchy foam that may have accumulated.

3. Put the hock back in the pan and cover with 1.5-2L of water. Add the onion with cloves, the bay leaves and mace to the pan. It’s a good idea to tie them all in a piece of muslin, but it’s not essential. Just remember they’re there and remove them before blending the soup. Bring the water to the boil and simmer for an hour.

4. Drain the split peas and rinse them well. Put them in a separate saucepan, cover with water and bring them to the boil, then boil hard for 10 minutes. Drain and add the split peas to the pan with the ham hock, along with the diced onion and carrot. Simmer until the peas are tender – this will take about 45 minutes to an hour.

5. Check the water level regularly and add a little extra if necessary – the soup shouldn’t be too thick.

6. Using tongs, fish the ham hock out of the pan and remove the onion, bay leaves and mace. Set the ham aside until it’s cool enough to handle, then break it up, pulling the meat into pieces and discarding the skin and bone.

7. Add the mustard to the soup, check the seasoning and add some black pepper to taste – you shouldn’t need any salt because of the ham. Blend to a rough puree – a quick whizz with a stick blender is all you need - then add some of the ham to the soup and warm it through.

8. Lightly whip the cream, if using, and gently fold it into the soup, then garnish with the remaining ham and serve.