Hairy Bikers' Best of British

Dave and Si brave the high seas to celebrate Britain's incredible fishing industry. From sardines on toast to a spicy fish curry, they show us how versatile a British fish dish can be. They also revisit the history of traditional Welsh coracle fishing before travelling to the Isle of Wight to see how other species can replace our over-fished favourites.

Dave and Si explore the history behind the greatest staple food: the potato. From a warming Lancashire potato and butter pie to a chicken casserole with potato cobbler, recipes that show the unassuming tuber at its best. They also look at how British potato vodka is winning global awards and remember a dark time in Welsh history when the fish and chip shops almost ran out of chips.

The Bikers celebrate the great British marketplace and the delicious food we get from it. In the kitchen, Dave and Si make the most of the market fudge stall with a rich walnut and fudge cake and prepare two seasonal soups. They also travel to Britain's foodie heartland in Ludlow to peruse the market stalls at the food festival and discuss the impact the supermarket has had on the food we eat.

The Bikers explore the impact our colonial past has had on our food. From the chai in their bread and butter pudding to the India Pale Ale in their sausage casserole, many recipes owe much to the Empire. Dave and Si also explore the history behind gin and tonic as well as Lee and Perrins, both of which arose from our Imperial history.

Dave and Si remind us that we are not really an island nation, but rather a nation of islands: over 5,000 make up the British Isles and many of these have fascinating culinary histories. The Bikers make a delicious tempura dish from the Queenie Scallops caught off the Isle of Man and a rich cranachan with Islay whisky, before travelling to the Isle of Wight.

The Bikers celebrate Britain's taste for the exotic. They prepare a classic chili ginger bread and show how to make the perfect sushi, travel to Tatton Park in Cheshire to see how the pineapple was once the most expensive and exotic dish available to polite society, and reveal the history behind a piece of exoticism closer to home: the Onion Johnnie Man.