The Hairy Bikers: Christmas Recipes & One Pot Wonders

The UK’s favourite cooking duo talk to Emily Peagram about Boxing Day leftovers, one-pot wonders and cooking for a crowd. Scroll to the end for Si & Dave's delicious recipes

How will you be celebrating Christmas this year?

Dave: “I’ll be in France with my family. My wife is Romanian so we celebrate on Christmas Eve. She does the cooking on that day and makes delicious things like mamaliga polenta and pigs’ trotters. I’ll then do a traditionally British Christmas dinner on the 25th. I’ll get a turkey from Paul Kelly or Copas – I think they’re two of the best producers in England. We’ll have all the trimmings with homemade bread sauce and two types of stuffing.”

Si: “I’m not entirely sure what I’ll be doing yet. I was going to be spending it in Northumberland with a roaring fire, a wood-burning oven and all the family round, but I have a house in Sydney and visit there regularly, so it may be a barbecue with a Tazmanian salmon instead! It doesn’t matter if it’s 40 degrees or -2, there’ll still be a roast turkey and plum pudding on the menu!”

What inspired you to create your latest book, One Pot Wonders?

Si: “All the recipes link heavily to the community aspect of food. You can stick a one pot in the middle of the table and everyone helps themselves. It’s a lovely thing to do. Eating with loved ones at Christmas is so important. In these everchanging times it’s the glue that holds us all together.”

Dave: “By paying attention to the most popular recipes on our website, we realised that traybakes and one pot meals were constantly being downloaded. We then wrote up 200 recipe ideas for this style of cooking that’s practical but imaginative. A basin, a chopping board, a knife and a cooking vessel is all you need.”

What’s your perfect Christmas Eve supper?

Dave: “For me it’s goulash with dumplings. When there’s so much to do on Christmas Eve you could quickly make this dish and leave it to simmer on a low heat all day. Once you’ve finished all your prep for Christmas dinner you’ve got this delicious, hearty meal waiting for you.”

Si: “A rich oxtail stew is another lovely meal. It can be left to its own devices all day and is ready when you are. Utterly delicious!”

What’s your favourite way to add extra layers of flavour and texture to your vegetables?

Si: “I like to griddle purple sprouting broccoli and sprinkle over some toasted almonds. Dave and I also enjoy pancetta with Brussels sprouts – it’s so decadent.”

Dave: “I love roast parsnips. For years I would glaze them with honey, but recently I’ve been using maple syrup instead. They still have the caramel flavour, but there’s less sweetness. Roasting them creates a savoury edge that perfectly complements most meats. I also love dressing carrots in butter, orange juice and caraway seeds – it’s such a wonderful Christmas spice.”

How do you make the most of Boxing Day leftovers?

Dave: “I always prepare more vegetables than I need so that I have plenty of leftovers, and when it comes to the meat there’s a fabulous turkey and cranberry pie on our website. The Turkey and Ham Christmas Casserole from our book is another great option that has an irresistible stuffing crust.”

Si: “I love putting all that leftover meat to good use. Whether that’s just enjoying it as cold cuts with a spoonful of spare gravy or by adding it to delicious curries. You can’t beat it!”