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As a TV powerhouse 二人組, Hairy Bikers Simon King and Dave Myers won over テレビ視聴者s with their warmth, charm - and delicious recipes. The sad news that Dave had died 老年の 66 after a 戦う／戦い with 癌 in late February was met with 荒廃 from fans of the pair. Dave first appeared on our 審査するs in 2006 と一緒に his TV partner and racked up more than 30 separate 事業／計画（する）s, also selling 6million copies of their 30 cookery 調書をとる／予約するs. Their 最新の one, of which we have 排除的 recipes below, 焦点（を合わせる）s on tasty and healthy quick-to-make meals. You'll love the fresh flavours - they're perfect for summer.
MEAT & FISH
STUFFED AUBERGINES
Like many Mediterranean dishes, this does a good 職業 of making the most of a small 量 of meat. We do recommend using the halloumi and 保存するd lemon t opping ? it’s sensational.
Serves 4
Prep: 15 minutes
Cooking time: about 1 hour 10 minutes
Calories per serving: 455
For the topping (optional)
Preheat the oven to 200°C/fan 180°C/gas 6. 削減（する） the aubergines in half lengthways, then use a sharp knife to 得点する／非難する／２０ cross-ハッチング through the flesh of each half. 小衝突 with olive oil and season with salt. Place in a couple of roasting tins and roast in the oven for 35-40 minutes until lightly browned and 公正に／かなり soft but not 完全に tender.
一方／合間, cook the filling. Heat a frying pan and 追加する the lamb mince. Let it sear on the underside before breaking it up and browning it all over. When the base of the pan is coated with lamb fat, 追加する the onion and red pepper and saut? over a medium heat for 5 minutes. 動かす in the garlic, ras-el-hanout and 造幣局, then season with salt and pepper.
追加する the chickpeas and tomatoes along with 200ml of water, then bring to the boil. Turn 負かす／撃墜する the heat and simmer 暴露するd until tender and the sauce has 減ずるd.
Scoop out the flesh from the aubergines, leaving a 層 behind ? about 5mm 厚い. Chop the flesh and 追加する it to the lamb, with the lemon zest and juice. Cook for a その上の 5 minutes, then spoon the filling into the aubergines.
If using the topping, mix the halloumi with two-thirds of the parsley and all of the 保存するd lemon and ぱらぱら雨 over the aubergines. Bake for 10 minutes until 麻薬を吸うing hot, then serve ぱらぱら雨d with the remaining chopped parsley.
Cook's tip: A 重要な 成分 in Mediterranean dishes like this is olive oil ? preferably make that extra-virgin olive oil.
MUSSELS WITH RED WINE, CHILLI & POTATOES
Mussels are cheap to buy, packed with protein and a real 扱う／治療する to eat. Here, we’ve 連合させるd them with potatoes and other veg to make a 完全にする meal in a bowl.
Serves 4
Prep: 20 minutes
Cooking time: about 25 minutes
Calories per serving: 223
To serve
Wash the mussels 完全に and pull off any 耐えるd. Discard any that don’t の近くに when はっきりと tapped.
Heat the olive oil in a large saucepan or a flameproof casserole dish with a lid. 追加する the red onion, red pepper and potatoes. Saut? until everything has taken on a bit of colour, then 追加する the garlic and chillies. 動かす for another couple of minutes. 追加する the red ワイン and bring to the boil. 許す the ワイン to 泡 furiously until 減ずるd by half, then 追加する the 在庫／株, tomatoes, thyme, bay leaves and oregano. Season with salt and pepper.
Bring to the boil again, then turn the heat 負かす／撃墜する and cover the pan. Simmer for about 15 minutes until the potatoes are tender and the flavours have had a chance to blend.
Turn up the heat again and 追加する the mussels to the pan. Cover and cook the mussels for 3-4 minutes, shaking the pan 定期的に. The mussels are ready when they have fully opened ? 除去する and discard any that remain の近くにd.
Taste for seasoning and serve the mussels in shallow bowls. 追加する a ぱらぱら雨ing of parsley and some chilli flakes, if using.
TUNISIAN SPICY PASTRIES
Made with filo pastry, these are 本気で good. If you want a veggie 見解／翻訳／版, just leave out the マグロ. Use leftover mash in the filling or the flesh from a couple of baked potatoes.
Serves 4
Prep: 20 minutes
Cooking: time 8-11 minutes
Calories per pastry: 4 28
For the filling
To serve
Preheat the oven to 200°C/fan 180°C/gas 6. 小衝突 2 baking sheets with olive oil. Put all the filling 成分s in a bowl and mix them together 完全に. Season 井戸／弁護士席.
削減（する） the sheets of filo into squares, each 手段ing about 25 x 25cm. Take a square of filo and 小衝突 it with beaten egg. Lay another square on 最高の，を越す. Take a ４半期/4分の1 of the filling and arrange it over one triangular half of the filo. Make a 井戸／弁護士席 in the middle of the filling and 減少（する） an egg into the 井戸／弁護士席 ? the filling will 持つ／拘留する the egg in place. Season the egg with salt and pepper.
小衝突 the 辛勝する／優位s of the remaining half of the pastry with more beaten egg, then 倍の it over and 調印（する）. Place the 小包 carefully の上に one of the baking sheets and 小衝突 with olive oil. Repeat with the remaining squares of filo, filling and eggs.
Bake the 小包s in the preheated oven until the pastry is crisp and golden and the eggs are just cooked (8 minutes for a runny yolk, 10-11 minutes for a 始める，決める yolk). Serve 麻薬を吸うing hot, with some chilli sauce if you like.
PULLED CHICKEN TACOS
Here’s a 迅速な feast that all the family will enjoy. We 示唆する topping the tacos just with avocado and jalape?os to keep the calories 負かす／撃墜する.
Makes 12
Prep: 15 minutes
Cooking time: about 15 minutes
Calories per taco: 237
For the spice mix (or use 1tbsp taco seasoning)
To serve
If making the spice mix, 連合させる all the 成分s and 動かす 井戸／弁護士席, then 始める，決める aside. Heat the oil in a large saut? pan and 追加する the onions and peppers.
Saut? over a high heat until they are starting to brown. 動かす in the garlic and ぱらぱら雨 the spice mix over. 素早い行動 the chipotle paste and tomato pur?e with 150ml of water and 注ぐ it over the vegetables. 追加する the chicken and season with salt and pepper. Bring to the boil and simmer, 暴露するd, until the liquid has 減ずるd.
Peel and dice the avocados, then 投げ上げる／ボディチェックする them with ?tsp salt, the lime zest and juice and the coriander. Warm the tortillas and 負担 them with the chicken mixture. 最高の，を越す with the avocado and the jalape?os, if you want extra heat.
Cook's tip: If you feel like going a little wild, serve the tacos with a good dollop of soured cream and some grated cheese.
SOUPS & SALADS
LENTIL, SQUASH AND KALE SOUP
Make this a chunky soup or a veggie stew, depending on how much liquid you 追加する ? it’s a 勝利者 either way and is a good, filling meal.
Serves 4
Prep: 15 minutes
Cooking time: about 40 minutes
Calories per serving: with toppings/without 235/205
For the Topping (optional)
Heat the olive oil in a large saucepan. 追加する the onion and saut? over a medium heat until it starts to take on colour. 追加する the squash and garlic, and cook for 2-3 minutes.
動かす in the baharat, then the lentils. 注ぐ in the 在庫／株 and season with salt and 黒人／ボイコット pepper, then bring to the boil and 部分的に／不公平に cover the pan. Cook at a reasonably 急速な／放蕩な boil for 15 minutes, then 実験（する） the lentils ? they should be 井戸／弁護士席 on their way to 存在 cooked.
押し進める the kale into the 在庫／株, then 追加する the passata or tomatoes. Simmer, 部分的に／不公平に covered, until the lentils and kale are tender. Taste, adjust the seasoning as necessary and 追加する the lemon juice.
If making the topping, mix the yoghurt or kefir with the 乾燥した，日照りのd 造幣局 and 保存するd lemon, then season with salt and 黒人／ボイコット pepper and ぱらぱら雨 with a few fresh 造幣局 leaves. Serve the garnish at the （米）棚上げする／（英）提議する so everyone can 追加する a dollop to their bowl.
Cook's tip: Before serving, 動かす in some chopped 保存するd lemon and garnish with 造幣局 and perhaps a bit of 崩壊するd feta.
TOMATO, GINGER AND RICE SOUP
Who doesn’t love a tomato soup? And we hope you’ll agree that this recipe, 濃厚にするd with rice and spice, is a real keeper.
Serves 4
Prep: 10 minutes
Cooking time: about 30 minutes
Calories per serving: 143
Heat the coconut oil in a large saucepan. 追加する the curry leaves and fry until they start to crackle, then 追加する the shallots or onion. Fry for a few minutes, until the shallots or onion are starting to take on some colour, then 動かす in the ginger, garlic, ground cumin and chilli 砕く. 動かす 井戸／弁護士席 and cook until everything smells very aromatic.
追加する the tomatoes and cook over a medium-high heat, stirring 定期的に, until they start to look a little jammy, then season with salt and 黒人／ボイコット pepper. 追加する the tamarind paste and 在庫／株.
Bring the soup to the boil, then turn 負かす／撃墜する the heat and simmer for 15 minutes. Taste the soup and if it seems a little sour for your taste, 追加する a pinch of ground cinnamon and/or the honey or sugar. 動かす to 連合させる, then 動かす in the garam masala.
Ladle the soup into bowls and 動かす some cooked rice into each serving. Garnish with fresh coriander leaves, if using.
SQUID, PRAWN AND BLACK BEAN SALAD
There are lots of 利益／興味ing flavours and textures in this salad and it looks beautiful, too. Just be sure your mango is not too 熟した, as you want to be able to dice it neatly.
Serves 4
Prep: 15 minutes, 加える standing time
Cooking time: about 10 minutes
Calories per serving: 258
For the dressing
Mix all the dressing 成分s together in a large bowl, season with salt and pepper and leave to stand for 30 minutes.
Bring a large pan of water to a rolling boil. 追加する the broccoli and cook for 3-4 minutes, until just tender. 除去する from the pan with a slotted spoon and 始める，決める aside, then bring the water 支援する to the boil.
追加する the squid and cook for 60 seconds. 除去する the squid from the pan with a slotted spoon and then 追加する the prawns. Cook until they are pink, then 除去する. 追加する the cooked broccoli, squid and prawns to the dressing and leave until they are at room 気温.
追加する all the remaining 成分s and gently 倍の everything together. Leave to stand for 5 minutes to 許す the flavours to blend, then divide between 4 bowls and serve.
Cook's tip: Squid should be cooked either long and slow or short and 急速な／放蕩な, and for this reci pe it needs just a minute in the pan.
GRILLED BEEF AND BEETROOT SALAD
Beef and beetroot go beautifully together, and the pomegranate seeds 追加する a bit of sharp sweetness and crunch to this 割れ目ing dish.
Serves 4
Prep: 15 minutes
Cooking time: up to 10 minutes, 加える 残り／休憩（する）ing time
Calories per serving: 266
For the salad dressing
除去する the steak from the fridge about an hour before cooking. ぱらぱら雨 with plenty of salt and 黒人／ボイコット pepper.
Heat the griddle, then 追加する the steak. Leave it without turning until it can be 解除するd off the griddle cleanly and has 深い char lines. Cook the other 味方する in the same way. This will give you a steak between rare and medium, depending on how 厚い it is. If you like your steak medium-rare to medium, cook f or another 2-3 minutes on each 味方する.
移転 the steak to a board and leave to 残り／休憩（する） for 10 minutes. 注ぐ any juices that drain from the steak into a bowl.
素早い行動 all the dressing 成分s together with the steak juices. Season.
Arrange the mixed leaves over a large serving dish and ぱらぱら雨 the spelt over. 霧雨 a little of the dressing on 最高の，を越す, then 追加する the chicory and beetroot. Thinly slice the beef and 追加する this too, then 注ぐ the remaining dressing over. Finish with the pomegranate seeds and parsley, if using.
Cook's tip: For 速度(を上げる） we used ready-cooked spelt, but cook your own if you prefer, or choose another 穀物 such as barley.
VEGETARIAN MAIN
SPINACH & HALLOUMI CURRY
Made with frozen spinach and tinned tomatoes and chickpeas, this is a 広大な／多数の／重要な 蓄える／店-cupboard dish and is 十分な of flavour and goodness.
Serves 4
Prep: 15 minutes
Cooking time: about 30 minutes
Calories per serving: 438
Heat the olive oil in a large saut? pan or a flameproof casserole dish. 追加する the cumin seeds and let them sizzle for a few moments, then 追加する the onion. Cook over medium heat until the onion has taken on some colour and started to 軟化する, then 追加する the ginger, garlic and curry 砕く. Cook for another couple of minutes, stirring 絶えず, then 追加する the chopped tomatoes.
追加する the spinach and its liquid, along with the chickpeas and most of the coriander. 動かす to 連合させる and season. Bring to the boil, then 部分的に／不公平に cover the pan and turn 負かす／撃墜する the heat. Leave to simmer for 10 minutes.
一方／合間, cook the halloumi in olive oil in a large frying pan. Sear all 味方するs and ぱらぱら雨 with the 造幣局 and turmeric or curry 砕く. 追加する to the other pan, then simmer for a その上の 5 minutes, 暴露するd.
Finish with the reserved coriander and a squeeze of lemon juice. Nice served with brown basmati rice.
Cook's tip: This can also be made with paneer. We tried it with halloumi because it has a 類似の texture and is more 広範囲にわたって 利用できる.
PERSIAN HERB OMELETTE
The herbs give this omelette a wonderful green colour and we’ve left the potatoes unpeeled for extra fibre. Lovely with the tomato salad for a quick lunch.
Serves 4
Prep: 15 minutes
Cooking time: about 15 minutes
Calories per serving: 291
For the tomato salad
Blanch the potatoes in boiling water for 1 minute then drain and 始める，決める aside. Heat the olive oil in a 深い frying pan and 追加する the potatoes and onion. Fry until the onion is translucent and the potato is cooked through but 会社／堅い.
Put the herbs in a food 加工業者 with a splash of water and pulse until finely chopped. 追加する the garlic and herbs to the frying pan and cook, stirring 定期的に.
Preheat a 取調べ／厳しく尋問する to a medium heat. （警官の）巡回区域，受持ち区域 the eggs with the spices and season with salt and pepper. 動かす them into the frying pan along with the barberries and almonds. Leave the omelette to cook until the 底（に届く） is 始める，決める, then place the pan under the 取調べ／厳しく尋問する. Cook for 2-3 minutes until the 最高の，を越す is just 始める，決める. Leave to 冷静な／正味の for a few minutes before turning it out.
For the tomato salad, season the tomatoes with salt and pepper and 投げ上げる／ボディチェックする them in the lemon zest and juice, olive oil and sherry vinegar. Serve with omelette.
Cook's tip: There are many 見解／翻訳／版 s of this 伝統的な Iranian classic known as kuku sabzi ? but all 含む／封じ込める 負担s of herbs.
SQUASH & COURGETTE GRATIN
An excellent dish whether you’re vegetarian or not. If you eat fish, a small can of anchovies gives a 広大な／多数の／重要な 上げる of flavour here. Just dice the anchovies and 追加する them with the garlic and thyme.
Serves 4
Prep: 15 minutes
Cooking time: about 45 minutes
Calories per serving: 273
Preheat the oven to 200°C/fan 180°C/gas 6. Rub a teaspoon of the olive oil over a gratin dish ? our dish had a capacity of about 1? litres. Arrange half the squash in the base, then season with salt and pepper. 追加する a few slivers of garlic, some thyme and a ぱらぱら雨ing of grated cheese.
Put the plain flour in a small bowl and 徐々に work in the cream ? the flour will help stop the cream from splitting in the oven.
霧雨 2 tablespoons of this mixture over the squash.
Arrange half the courgette slices over the butternut squash, then repeat with more of the seasonings and c ream. Repeat the 層s with the 残り／休憩（する） of the butternut squash and courgette, finishing with any remaining seasoning and cream ? keep 支援する a little grated cheese to ぱらぱら雨 over the 最高の，を越す later. Dot over a few basil leaves and 霧雨 the remaining olive oil on 最高の，を越す. Cover the dish with 失敗させる／負かす and bake in the preheated oven for 20 minutes or until the veg are knife tender.
除去する the 失敗させる／負かす and 追加する the last of the grated cheese and the mozzarella. Bake for 15-20 minutes more until the gratin is 泡ing and lightly browned. 除去する from the oven and leave to 残り／休憩（する） for at least 5 minutes before serving.
DESSERT
PEACH & RASPBERRY GALETTE
This open-topped pie is made with a special pastry that 交換（する）s some of the butter for yoghurt to make it healthier.
Serves 6
Prep: 20 minutes, 加える 冷気／寒がらせるing time
Cooking time: about 25-30 minutes
Calories per serving: 352
For the Pastry
For the Filling
First, make t he pastry. Put the flour and ground almonds into a large bowl and 追加する a generous pinch of salt. 追加する the butter and rub in until the mixture 似ているs breadcrumbs.
Reserve 1tbsp of the beaten egg, then mix the 残りの人，物 with the Greek yoghurt and 追加する to the flour mixture.
削減（する） the mixture with a knife until it starts to form clumps, then, using your 手渡すs, bring everything together into a smooth dough. 包む the pastry in clingfilm and 冷気／寒がらせる in the fridge for at least 1 hour.
Preheat the oven to 200°C/ fan 180°C/gas 6. Line a large baking tray with greaseproof paper. Unwrap the pastry and roll out into a large 一連の会議、交渉／完成する that’s about 5mm 厚い. Lay it carefully on the baking tray.
For the filling, mix the ground almonds with half the sugar and ぱらぱら雨 the mixture 平等に over the centre of the pastry, leaving a 3-4cm 国境 all the way 一連の会議、交渉／完成する.
Arrange the peach wedges and raspberries on 最高の，を越す, then ぱらぱら雨 with the 残り／休憩（する） of the sugar.
倍の in the 暴露するd 辛勝する／優位s of pastry so that it covers some of the fruit filling, leaving the centre exposed. In a small bowl, mix the reserved beaten egg with 1-2tsp of water and 小衝突 this all over the pastry.
Bake in the preheated oven for 25-30 minutes, until the pastry is crisp and golden brown and the fruit has 軟化するd. Serve warm or 冷淡な.
Cook's tip: You can use any fruit you like in this galette, but peaches and raspberries are a marriage made in heaven.
SWEET OMELETTES WITH BERRIES
No 推論する／理由 why omelettes should always b e savoury. A 甘い omelette makes a really nice quick dessert, 特に when partnered with a fruity compote made from frozen berries.
Serves 4
Prep: 5 minutes
Cooking time: about 20 minutes
Calories per serving: 262
Put the berries into a saucepan and 追加する the lemon juice and sugar or honey. 動かす over a low heat until the sugar or honey has 解散させるd, then cover the pan and leave the fruit to cook very gently until it has all defrosted. Leave over a low heat while you make the omelettes.
Make each omelette 個々に. （警官の）巡回区域，受持ち区域 2 eggs and 追加する a pinch of salt, 1tsp sugar and a pinch of cinnamon. Heat an omelette pan and 追加する 1tsp of the butter. 渦巻く it around and as soon as it has melted and started 泡，激怒することing, 注ぐ in the eggs and 渦巻く to cover the base of the pan.
Using a fork, pull in the 辛勝する／優位s as they 始める，決める, 許すing any uncooked egg to fill the space, until the omelette is just about 始める，決める. 移転 to a plate, ladle some of the compote on to one 味方する of the omelette, then 倍の the other 味方する over the 最高の，を越す.
Repeat with the remaining 成分s. Serve with dollops of cr?me fra?che or yoghurt, if using.