Based on a wonderful Iranian bean dish called loobia chiti, which can be served as an appetiser, as part of a meze selection or a main dish. We’ve added extra greens to our version to make a good substantial veggie/vegan supper. Nice with flatbread. Credit: Andrew Hayes-Watkins Roast tomato and tuna linguine Heat the olive oil in a large saucepan or a flameproof casserole dish. Add the onion and courgettes and cook until the onion is soft and translucent. Add the garlic, lemon zest, bay leaves and spices and stir for a couple of minutes to coat the vegetables. Pour in the tomatoes, then stir in the pinto beans and spinach cubes. Season with salt and pepper, then pour in 200ml of water. Stir in some of the mint and parsley, reserving a few leaves for a garnish, then add a squeeze of lemon. Sprinkle in half the sumac and stir. Taste and adjust the sourness by adding more lemon juice to taste. Serve garnished with more herbs and sumac and maybe some flatbread on the side. When you are ready to eat, remove the patties from the fridge. Peel the avocado, remove the stone and slice the flesh. Toss the slices in the lime juice and season with salt. Heat more oil in a frying pan and add the patties. Cook over a medium heat until a brown crust forms underneath and the patties come away from the pan with ease. Carefully flip the burgers to fry the other side. If serving with cheese, add it to the burgers now and put something over the pan to help the cheese melt – a lid partially covering the pan is fine. But there’s a twist: the ideas were crowdsourced from their fans. Expecting 500 responses at most, the Bikers, aka Si King and Dave Myers, put out a request on social media for their readers’ favourite grub. They received 20,000 suggestions for main courses, 8,000 puddings and 4,000 bakes, from people all over the world.

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Based on a wonderful Iranian bean dish called loobia chiti, which can be served as an appetiser, as part of a meze selection or a main dish. We’ve added extra greens to our version to make a good substantial veggie/vegan supper. Nice with flatbread. Timings Lightly toast the burger buns, then layer up the lettuce leaves, onion, avocado slices, burgers, cheese, if using, and soured cream, if you like. Garnish with coriander leaves and serve with extra hot sauce. Like many people, we’re eating more halloumi these days and it’s a really useful veggie option. Credit: Andrew Hayes-Watkins Spicy fish and chips The Bikers’ unbridled enthusiasm is their USP. We speak 10 days after Myers tests positive for Covid. “He’d crawl here if he could,” jokes King. “He’s tough as an old boot, Dave, but it’s always a worrying time. It’s touched a lot of people’s lives.” Their spicy fish and chips is not intended to be an improvement on the classic, rather “just a different way of doing it. We try to keep things interesting and get people into the kitchen and empower them to give it a whirl”. Si King and Dave Myers, aka the Hairy Bikers Credit: Andrew Hayes-Watkins

Whittling the suggestions down to 100 was tough, so the pair decided to merge many together in dishes – a Bakewell tart trifle; fish finger fajitas; Cumberland sausage pie – that may ruffle the feathers of traditionalists. “If it tastes great, it tastes great,” argues King. “I can understand the purity of a carbonara, there should be no cream anywhere near it, and some recipes are about heritage and identity, there’s no need to reinvent them.” Put the beans into a bowl and mash them roughly – you want a mixture of textures. Add the rice, breadcrumbs, egg and the cooled vegetables. Season with more salt and pepper and mix thoroughly. Proper fish and chips can be quite a business to make at home. Instead, try our super-easy version with everything cooked in the oven. Credit: Andrew Hayes-Watkins Pinto bean casserole To make the buttercream icing, beat the butter until soft and aerated, then add the cocoa, icing sugar and salt. Continue to beat until smooth, adding a little milk if the mixture seems too stiff. Heat a little more oil in the frying pan, take a dessert spoonful of the mixture and form it into a small patty. Fry briefly on both sides and taste for heat and seasoning. Add more salt, pepper or chilli to the main mixture if necessary. When you are satisfied with the flavour, form the mixture into 4 patties and chill them for at least an hour – this will help the flavour develop.

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Heat a tablespoon of oil in a frying pan. Add the onion, red pepper and carrot and cook until the onion is soft and translucent and the vegetables are collapsed down and glossy, but dry. Put the chocolate and cocoa in a bowl and pour over the boiled water. Whisk until the chocolate has completely melted and you have a smooth liquid. Set aside. If you’re a burgerholic like we are, you’re always on the lookout for something new. Here’s our latest incarnation of the veggie burger which has bags of flavour and a nice hit of chilli. Good served Mexican style with avocado and a dash of soured cream. Add the jalapeños, coriander stems and garlic and stir for another couple of minutes. Stir in the chilli paste or hot sauce, soy sauce, cumin and cinnamon and season with salt and pepper. Set aside to cool.The dishes were wide-ranging. Even those from British fans spanned the globe – a celebration, says King, of “the multicultural cuisine we have in the UK. There aren’t many countries where you can eat your way around the world in most cities. We should be proud of that.”

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This was inspired by a dish cooked for us by a chef in Sardinia. It’s so simple and straightforward but really superb to eat. Credit: Andrew Hayes-Watkins Cumberland sausage pie Cumberland pie is very similar to shepherd’s pie, so we thought to ourselves: why not make a pie with Cumberland sausages for the full Cumberland experience? Credit: Andrew Hayes-Watkins Beat the butter and sugar together until very soft and aerated. Beat in the eggs one at a time, then add all the remaining ingredients, including the chocolate liquid, and combine, keeping the mixing to a minimum. You should end up with a rich, pourable batter.