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Privacy NoticeIf there’s one thing fan favourite’s The Hairy Bikers do well, it’s create the most delicious, mouthwatering and utterly satisfying food so just wait until you give their Autumnal comfort recipes a whirl. These are jam-packed with full of flavour, easy to grab ingredients and none will take you longer than 20 minutes to get from scratch to in your bowl. All serve a family of four, with leftovers if there’s any little ones joining in the feast too, so get set for a large portion of ultimate wholesome food for cosy nights in this weekend. We were especially pleased with Si and Dave’s idea to change the spaghetti offering in their Carbonara to risotto rice, bringing in a whole new seasonal idea to play about with. You won’t be disappointed! Risotto Carbonara Serves 4
The saltiness of the pancetta blends beautifully with the creaminess of the sticky risotto rice
(Image: Andrew Hayes-Watkins)
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INGREDIENTS 1 tbsp olive oil 150g pancetta lardons 30g butter 1 onion, finely chopped 3 garlic cloves, finely chopped Leaves from a large thyme sprig 300g risotto rice Salt and black pepper 100g white wine 1 litre chicken stock, warmed 2 egg yolks 50g Parmesan, grated 1. Heat the olive oil in a large sauté pan and add the pancetta lardons. Fry them over a high heat until crisp and browned, then remove them with a slotted spoon and set aside. 2. Add half the butter to the pan. When it has melted, add the onion and sauté it over a low-medium heat until soft and translucent. Add the garlic, thyme and rice, then stir until the rice is glossy with oil and butter. Season with salt and black pepper. 3. Pour in the wine and bring to the boil. When the wine has almost completely boiled off, add a ladleful of stock. 4. Stir the stock into the rice over a medium heat and keep stirring until most of it has been absorbed by the rice. Repeat until you have used all the stock – this process will take at least 20 minutes. By this time the rice should be slightly al dente and surrounded by a creamy sauce. Have a taste – the rice should still have a very little bite to it. 5. Beat in the egg yolks, followed by the rest of the butter and half the Parmesan. Stir in two thirds of the pancetta, and leave the risotto to stand for a couple of minutes to heat through. 6. Serve garnished with the rest of the pancetta and grated Parmesan. Tomato Soup with Cheesy Dumplings Serves 4
You won’t regret making the effort with the homemade cheesy dumplings – they will elevate your soup lunch
(Image: Andrew Hayes-Watkins)
INGREDIENTS 1 tbsp olive oil 25g butter 1 large onion, finely chopped ½ sweet potato, peeled and diced 3 garlic cloves, finely chopped ½ tsp ground cinnamon 1 large tarragon sprig 1 large basil sprig 2 x 400g tins of chopped tomatoes 500ml vegetable or chicken stock Salt and black pepper Pinch of sugar (optional) 50ml single cream (optional) For the dumplings 125g breadcrumbs ½ tsp baking powder 75g hard cheese (Parmesan or a very mature Cheddar) grated 1 tsp mustard powder 1 tsp dried oregano 1 egg 50g ricotta or cream cheese Plenty of salt and black pepper To serve 25g Cheddar cheese, grated A few basil leaves 1. Heat the olive oil and butter in a large saucepan. Add the onion and sweet potato and cook them gently until the onion is soft and translucent. 2. Add the garlic and cinnamon, stir for another minute or so, then add the herbs, tomatoes and stock to the pan. Season with plenty of salt and black pepper. 3. Bring to the boil, then turn the heat down, cover the pan and leave to simmer for 20 minutes. Remove the tarragon and basil, then blitz the soup until smooth, using a hand or jug blender. 4. Taste for seasoning and add a pinch of sugar if necessary. Add the cream at this stage if you think the soup needs it. 5. While the soup is simmering, make the dumplings. Put all the ingredients in a bowl. Mix thoroughly and form into eight balls. They will seem quite firm at this stage. 6. Drop the cheesy dumplings into the soup and cover the pan. Simmer for about 10 minutes until the dumplings have swelled a little and are cooked through. 7. Serve the soup garnished with a sprinkling of cheese and a few basil leaves. Creamy Lemon Pasta Serves 4
Fresh, light but oh-so-filling, this recipe will become a firm family favourite
(Image: Andrew Hayes-Watkins)
INGREDIENTS 500g linguine pasta 6 garlic cloves, left unpeeled 1 large thyme sprig 10g butter Zest of 2 lemons 150g Pecorino or Parmesan cheese, grated Salt and pepper To serve Chilli flakes Lemon wedges 1. Bring a large pan of water to the boil and add plenty of salt. Add the linguine, garlic cloves and thyme, then cook until the linguine is just al dente. 2. Ladle about 500ml of the cooking liquid out into a jug and set it aside, then drain the pasta. Tip the pasta back into the pan and remove the garlic cloves and thyme. 3. Squeeze out the garlic flesh and put it in a bowl that’s large enough to hold all the pasta later. Add the butter and lemon zest to the pasta and keep it warm. 4. Add 100g of the cheese to the garlic paste in the bowl and gradually add the 500ml of cooking liquid. It will initially form a paste – keep adding liquid until you have a creamy sauce the consistency of single cream. Season with salt and black pepper to taste. 5.Add the pasta to the bowl and stir until all the strands of pasta are coated in the sauce. 6. Serve the pasta in shallow bowls and sprinkle over the rest of the grated cheese. Serve with chilli flakes and wedges of lemon to add at the table.
In stores now, The Hairy Bikers Ultimate Comfort Food is exactly what the doctor ordered on chilly Autumnal nights
(Image: Andrew Hayes-Watkins)
The Hairy Bikers’ Ultimate Comfort Food by Si King and Dave Myers is published by Seven Dials and out now (hardback, £25)Story SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
