The Hairy Dieters: Good Eating

The Hairy Dieters - Discuss their new recipes

The Hairy Bikers speak to Loose Women about their new Recipe Book


On today’s show, the ladies were graced with the presence of the Hairy Bikers – the bearded buddies best-known for ‘filling you up and slimming you down’. The duo, made up of Dave Myers and Si King, have found success from their range of TV appearances, tours, and book releases that showcase their lip-smacking recipes.

On today’s show, the Bikers announced a new addition to their widely-read collection of cookery compilations (much to the Loose Women’s delight!):  THE HAIRY DIETERS: GOOD EATING.

To whet your appetites, we decided to give you an exclusive sneak peek into the new book, by listing three of our favourite recipes…


The Loose Women might have pretty hectic schedules, but they all understand the importance breakfast. It’s largely considered the most important meal of the day, and with good reason: it provides a well-needed source of energy. This protein-filled breakfast, taken straight from the pages of the Hairy Bikers’ new book, is the perfect tasty treat to set you up for the day ahead.

Baked Eggs Recipe by Hairy Bikers'

Baked Eggs


155 calories per portion (with mushroom filling); 187 calories (with chorizo)

These make a really special breakfast or brunch with one of our fab fillings. We love chorizo and although it’s high in calories, lots of the calorific oil comes out when you fry it. It’s mega tasty too, so you don’t need a lot.

Serves 4

Prep: 10 minutes

Cooking time: 15–20 minutes

oil, for spraying

4 large eggs

4 tsp finely grated Cheddar, Gruyère or other hard cheese

flaked sea salt

freshly ground black pepper

Mushroom filling

1 tbsp olive oil

4 button mushrooms, wiped and finely sliced

1 garlic clove, finely chopped

4 squares of frozen spinach, defrosted and liquid squeezed out

a grating of nutmeg

Chorizo filling

50g chorizo, finely chopped

½ red pepper, deseeded and finely chopped

½ onion, finely chopped

1 garlic clove, finely chopped

4 tomatoes, roughly chopped

basil leaves, shredded

Preheat the oven to 190°C/Fan 170°C/Gas 5. Very lightly mist 4 ramekins with oil. Choose your filling and prepare as below, then divide the filling between the ramekins. Break an egg into each ramekin, on top of the filling, and season with salt and pepper. Sprinkle a teaspoon of cheese over each egg and cover each ramekin with foil.

Put the ramekins in a roasting or baking dish and pour in hot water to come about two-thirds up the sides of the ramekins. Bake in the oven for up to 15 minutes, checking them after 10 minutes. You can cook the eggs to your liking, but after about 10 minutes the whites should be set and the yolks should still be runny.

Mushroom filling

Heat the olive oil in a frying pan, add the mushrooms and cook them until soft. Add the garlic and season with salt and pepper, then cook for another minute. Make sure the spinach is as dry as possible before adding it to the mushrooms in the pan. Grate over a little nutmeg and stir well to combine.

Chorizo filling

Put the chorizo in a frying pan and fry until brown – you don’t need to add any extra oil, as the chorizo will immediately start giving out its own. Remove the chorizo and place it on some kitchen paper to drain, making sure there’s only a very small amount of oil left in the frying pan. Add the red pepper and onion, then sauté until soft. Add the garlic and fry for another minute, then add the tomatoes. Cook for a few minutes until the tomatoes have reduced down slightly, then tip the chorizo back into the pan and stir in the basil.


It’s National Curry week this week (13-19th November), and what better way to celebrate than by trying out this fabulously flavoursome curry  from the Hairy Bikers’ new book?  Not only is this the perfect way to warm yourself up on a cold winter’s night, but just think of the money you’ll save by avoiding your local takeaway!

Lamb Dhansak Curry Recipe by Hairy Bikers'

Lamb Dhansak


336 calories per portion

This lamb dhansak is a proper curry and we’ve trimmed the calories while keeping it punchy and delicious. Although we love curry pastes, we’ve discovered that they’re higher in calories than powder.

Serves 6

Prep: 20 minutes

Cooking time: 2 hours 15 minutes

1 tbsp vegetable oil

2 large onions, thinly sliced

750g lean lamb leg meat, diced

20g chunk of fresh root ginger, peeled and grated

4 garlic cloves, finely chopped

3 green chillies, deseeded and finely chopped

2 tbsp medium curry powder

1 tbsp ground cumin

1 tbsp ground coriander

1 tsp turmeric

2 bay leaves

150g red lentils

½ butternut squash, cut into large chunks

juice of 1 lime

handful of chopped coriander leaves, to garnish

flaked sea salt

freshly ground black pepper

Heat the oil in a large casserole dish or heavy-based saucepan. Add the onions and cook over a low heat until they have softened but not browned. This should take about 15 minutes. Turn up the heat slightly and add the lamb, ginger, garlic and chillies. Sprinkle all the spices over the meat and season with salt and pepper. Stir for a couple of minutes until the lamb is well coated with spices.

Add the bay leaves and the red lentils, then pour in 700ml water. Slowly bring to the boil, turn the heat down and leave to simmer for an hour. Add the butternut squash and cook for another half an hour, then remove the lid and leave the curry to simmer, uncovered, for another 15 minutes.

Check the seasoning, add the lime juice and sprinkle with chopped coriander before serving. Lovely served with some cauliflower rice (see page 48).


This lamb dhansak freezes well. The flavours of the ginger and garlic will intensify on freezing, but in a good way. Just be careful when defrosting and reheating not to stir too much, as cooked, frozen lamb has a tendency to shred. To avoid soggy butternut squash, prepare the dish up to the point that the butternut squash is added, then freeze and add the squash when reheating.


After a rich, spicy and altogether heart-warming main course, what better way to cleanse your palette than with a contrasting dish, such as this light, fruity summer pudding? This zesty classic definitely had our Loose Women’s mouths watering.

Summer Pudding by Hairy Bikers'

Summer Pudding


131 calories per portion (without crème fraiche)

There’s virtually no fat in this traditional British dessert and if you use good ripe fruit you don’t need much sugar either. A large white sandwich loaf works a treat for the bread casing.

Serves 6

Prep: 20 minutes, plus chilling time

Cooking time: 10 minutes

oil, for spraying

6 slices of white bread,

crusts removed

300g strawberries, hulled and cut up if large

200g raspberries

200g blueberries

100g redcurrants, stalks removed, plus extra to garnish if you like

1–2 tbsp caster sugar

Lightly spray a 900ml pudding basin with oil, and line it with cling film. Take a slice of bread and cut it into a round that will fit into the bottom of the basin. Cut the rest of the slices into thirds, widthways and use most of these to line the sides. Overlap them very slightly with one another and the base to ensure there are no gaps and press the bread down as much as possible. You should have a couple of slices left over to put on top of the fruit.

Put all the fruit in a saucepan and sprinkle over a tablespoon of sugar. Add 3 tablespoons of water. Heat slowly, giving the sugar time to dissolve, then simmer very gently until the fruit is lightly cooked and has given out a lot of juice. The liquid should be a deep reddish purple. Stir as little as possible to avoid breaking up the fruit – you will find that most of the raspberries will break up anyway but that’s fine, as they will provide juice for the pudding. Taste for sweetness and add more sugar, a teaspoon at a time and tasting after each addition, until you are happy with the flavour.

Ladle some of the fruit juice into the bottom of the basin and allow it to soak into the bread. Then with a slotted spoon, transfer all the fruit to the pudding basin. Pour in as much of the juice as possible, without it overflowing, then top with the remaining bread. Put a saucer on top of the pudding and weight it down with something heavy, such as a can of tomatoes. Put the pudding in the fridge and leave it for several hours, preferably overnight. Save any leftover juice for covering white patches and serving with the pudding.

When you are ready to serve, place a serving plate upside-down on top of the basin and turn the basin over to unmould the pudding. Carefully peel off the cling film. Cover any white patches with leftover fruit juice and garnish with extra berries if you have some. Serve with dollops of low-fat crème fraiche, if you like, but don’t forget to add the extra calories.

For more of the Hairy Bikers’ delicious, low-fat recipes, order their latest book. Not only will you and your guests be able to enjoy stunning dishes like those listed above, but you can rest assured that they won’t have a negative effect on your waistline.

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