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Love my job. I mean I completely

0:33

heart my job as big a heart

0:35

as you can find But I'm struggling

0:37

with this one because this is driving

0:39

me crazy this book We've got a

0:41

cookbook on now and we've got a

0:44

very famous cook talking about it.

0:46

But I literally want to eat

0:48

the pages of this, but this

0:50

has got me written all over

0:52

at this. I know, and me.

0:54

These are, this is my kind

0:57

of food. And I just, I

0:59

don't want to make everything in

1:01

it, but I want to make

1:03

like 90% of stuff in it.

1:05

All right, let's get into it

1:07

about, shall we? millions of cookbooks,

1:09

the latest. The best of the

1:12

hairy bikers is out tomorrow. So

1:14

please welcome a man who

1:16

puts the king in cooking.

1:18

It's Cy King! Oh, yeah! Oh, oh, oh,

1:20

oh. So, Cy King and Dave Myers,

1:22

the best of the hairy

1:24

bikers, not an easy mountain

1:27

to climb. No. Not after 30 odd

1:29

books. I know! Honestly, it was the

1:31

most difficult book to put together, because

1:33

it was after, you know, after Dave

1:35

passed, and I was kind of thinking,

1:37

right, okay, what would he want in?

1:39

Yeah. And I mean, look, he was

1:41

passionate, he was passionate about meatballs, I

1:43

would, Dave. So there's some meatball recipes

1:45

in there. So you had to channel

1:47

your inner Dave. constantly. The team

1:49

and I, it was really lovely actually, it

1:52

was really nostalgic as well and we'd have

1:54

a chat about the recipes and where they'd

1:56

come from and how we'd develop them and

1:58

what, it was a lovely process. difficult

2:00

about what not not just what they

2:02

put in but what they leave out

2:05

right you know the it could be

2:07

400 recipes in this book there's not

2:09

there's about there's a hundred yeah and

2:11

the recipes from from different books obviously

2:13

because it's the best of but we've

2:15

rewritten the introductions to them so you

2:17

know it's it's I'm very very very

2:20

proud of it because it's the last

2:22

it's the last book in the in

2:24

the bakers. Yeah in the Sian Dave,

2:26

Sian Deaf, Foreman, yeah. Age, Vindalee Sussigros.

2:28

When you start a book with Vindalee

2:30

Sussigos, it's recipe number one. You know

2:33

you're not going to go wrong. I

2:35

mean talk about starting at a sprint

2:37

and then we go straight into strong

2:39

belly. What is strong belly for people

2:41

who people who people who don't know?

2:43

basically yeah it's it's uh it's actually

2:46

comes from comes from the state it

2:48

comes from new york It's so cool

2:50

isn't it? Yeah it's basically a strong-burly

2:52

it's sort of a rolled-up pizza next

2:54

but one recipe why have onion barges

2:56

when you can have pickled onion barges

2:59

I mean pickled onion barges are epic

3:01

honestly they're just you know when you've

3:03

when you've when you've got a beer

3:05

and you just fancy a little little

3:07

nimble yes I do yes I do

3:09

lamb chop picores as well oh they're

3:12

good they're like lamb chopped lollies you

3:14

had me a lamb cutless I got

3:16

so stuck on the soup section. I

3:18

love a soup and these soups and

3:20

the stews. Awesome. You got your pea

3:22

and watercrest soup. So good for you.

3:25

Look so gorgeous. Again I want to

3:27

eat the page. What page is that?

3:29

I'm now trying to eat. Page 37.

3:31

French onion soup done well. Not easy

3:33

to get right French onion soup. No

3:35

it's not. Once you've nailed it. Once

3:37

you've nailed it. Once you've nailed it.

3:40

How we're going to see the process.

3:42

trial and error. Get in the base

3:44

right as well. Yeah, if you follow

3:46

the instructions, cookbooks are like air fix

3:48

kits, you know when you were little

3:50

and you used to build air replains

3:53

and stuff. If you follow the instructions

3:55

and we're very... proud of that in

3:57

all of our publishing that you'll you'll

3:59

get what something that looks like the

4:01

picture. Were you there for any of

4:03

the photography? Because you're twice a size

4:06

if you were there for all of

4:08

it. Well, yes, not all of it.

4:10

Because it was, yeah, that was the

4:12

lovely thing because we re-shot some some

4:14

some some of the recipes as well.

4:16

Chicken soup again, done well, nothing, but

4:19

this looks, I mean, look at that,

4:21

I know you don't eat chicken any

4:23

more of us, but look at that

4:25

for a soup, but look at that

4:27

for a soup. You got the potatoes,

4:29

skinless chicken, leeks, garlic, clothes, absolutely stunning.

4:32

What else is going on? In between,

4:34

I'm caught in between French onion soup

4:36

and chicken soup with Tomium. I love

4:38

Tomium. Again, I haven't had it for

4:40

Asia, I love Tomium. That was what

4:42

was lovely about the process. Chris, because

4:45

we've kind of got, oh yeah, what

4:47

about that? Or what about this? And

4:49

what about that one? And oh, why

4:51

should we tweak? Should we tweak them?

4:53

And you had decided on a 10,

4:55

hadn't you? And then another one would

4:57

come in, so you'd go, you'd say,

5:00

is this worth evicting one we've already

5:02

pumped for? And that's that, it was

5:04

one in one out kind of. King

5:06

and Dave Myers sort of era. But

5:08

you know, bands do have more than

5:10

one greatest hits album. You do know

5:13

that, don't you? I do. Well come

5:15

on. Just bring one out a year.

5:17

Could you imagine? Yeah, I don't know.

5:19

I think... Yeah, I'll ask... I'll ask

5:21

the past... They're here, I know, they're

5:23

here. Proper bolognese. There's bolognese, there's proper

5:26

bolognese, you've got to have it with

5:28

Papadelli, haven't you? You've got to have

5:30

the thicker pasta. Yeah, thicker pasta, and

5:32

that's great because it sticks, you see,

5:34

because the surface area of the pasta

5:36

is greater. So, fundamentally, you get more

5:39

sauce in your gob. do approximately? Approximately

5:41

45 series? 45 series? And approximately how

5:43

many episodes in each series? Six. So

5:45

like getting on for 240 maybe... 300.

5:47

So we've got that to watch as

5:49

well if we want to go back

5:52

and watch all that. Yeah, and unbeknown

5:54

to me there seems to be a

5:56

plethora of DVDs that I have no

5:58

idea about. DVD? Everybody! Bring on the

6:00

old DVD! What? What? The kids we

6:02

had storytime with the twins last night.

6:05

Oh did you do? Yeah and Oliver

6:07

Jeffers. We were reading the Oliver Jeffers

6:09

but Catch your star. Catch your star.

6:11

And on the back of it, it's

6:13

got the CD that you can listen

6:15

to. and we haven't taken off yet

6:17

it's a CD comes to the free

6:20

CD how old are we? You see

6:22

I love that though I like that

6:24

there's nothing it's that nostalgia thing there's

6:26

nothing better than you know vinyl I

6:28

love vinyl it's just but but it

6:30

is different but it's still that kind

6:33

of you know oh let's have a

6:35

quick chat let's have a little break

6:37

we'll get back to the book in

6:39

a minute because we're talking a vinyl

6:41

your band's playing car fest it is

6:43

it is it's really excited about it

6:46

Chris it's gonna be great it's gonna

6:48

be great so you're coming you're having

6:50

a chat Q&As and all that I'm

6:52

gonna gonna gonna go to cook some

6:54

stuff and then you're gonna take to

6:56

the stage about half past four on

6:59

Saturday I give us an idea of

7:01

what we might oh you'll be here

7:03

you'll be in there'll be in there'll

7:05

be a little bit of a little

7:07

bit of a Tower of Power, there'll

7:09

be a little bit of this, little

7:12

bit of that. It's great, they're fantastic

7:14

musicians. The band's called Groove Train and

7:16

they're lads that I've played music with

7:18

for 20 odd years. So you have,

7:20

so your match fit, your band fit,

7:22

are you? Oh yeah, we're always band

7:25

fit, because you know, we've played together

7:27

for so long, so we just kind

7:29

of go, what do we fancy doing?

7:31

Okay, we'll do that. with his band.

7:33

They're sort of newer to, well actually

7:35

that's not fair, Rongin has been playing

7:37

in the band for ages, he hasn't

7:40

played for a while, but you, you.

7:42

up to speed? Yeah well I'm on

7:44

tour at the minute doing a little

7:46

a little show it's only 10 dates

7:48

and I have a mate of mine

7:50

called Kevin Nestry who I've played music

7:53

with for about 40 years so Kevin's

7:55

out on stage with us. I have

7:57

a wonderful wonderful female vocalist called Jim

7:59

and Nelson who is stunning. and we

8:01

just played together because before I did

8:03

all of this I was a musician

8:06

so so you know what you're doing

8:08

I can't wait for that it'll be

8:10

great I'll see you on stage I'm

8:12

very excited so the boys it's gonna

8:14

be great we've already booked the sunshine

8:16

so that's great have you yes so

8:19

sorted um So you're three days into

8:21

this tour and evening with Side King,

8:23

UK tour days, feign, fane.co-dukay is where

8:25

you need to go to get tickets

8:27

if you want to see a site

8:29

in the Marlow in Canterbury, that's not

8:32

Marlow where we live, but that's the

8:34

Marlow in Canterbury, 16th of March this

8:36

Sunday, then 20th of March in the

8:38

forum, time theatre in Opera House, Newcastle,

8:40

25th of March, Chutland, Townth of April,

8:42

Chutthamber, 10thambrum, December rooms, Edinburgh rooms, Edinburgh

8:45

rooms, Edinburgh rooms, Edinburgh rooms, Edinburgh, Edinburgh,

8:47

Edinburgh, Edinburgh, Edinburgh, Edinburgh, Edinburgh, Edinburgh, Edinburgh,

8:49

6th of April 6th of April 6th

8:51

of April 6th of April 6th of

8:53

April, 6th of April, 6th of April,

8:55

6th of April, the Greate, the Great

8:57

rooms, the Great rooms, the Great rooms,

9:00

the Great rooms, the Great rooms, the

9:02

Great rooms, the Great fantastic, it's really

9:04

well received. Oh it's really intimate, it's

9:06

fun, it's a good laugh, it's very

9:08

nostalgic, and there's some of, there's quite

9:10

a lot of the show that's a

9:13

bit difficult to get through, because you

9:15

know, it's about Dave and I's life

9:17

together as well, so there's a bit

9:19

of that, what next for Kingie really,

9:21

so I just asked the audience, what

9:23

the fancy. Oh, what are they saying?

9:26

More of the same, but different, because

9:28

obviously it's not with Dave, so. frequently

9:30

asked questions you're asking you've now harvested

9:32

some frequently offered suggestions. F-O-S-S-S. So more

9:34

of the same? More of the, well

9:36

it'll be more of the same but

9:39

different I think. Right so what would

9:41

you go? Food, music, more books maybe

9:43

with more stage shows, more motorcycles, more

9:45

motorcycles, more all of that. If you

9:47

want, let's get back to the book

9:49

because it's too good. I'm so hungry,

9:52

I had a banana banana at cortisine

9:54

just because I knew I knew I

9:56

knew I'd be I'm going to be

9:58

doing this. I don't normally eat before

10:00

midday, but I thought, you've got to

10:02

eat because your tummy's going to be

10:05

rumbling throughout the whole interview. There's mac

10:07

and cheese and there's lobster mac and

10:09

cheese. Oh, it's a footballers. It's the

10:11

footballers favorite, isn't it? Lobster macan cheese.

10:13

It looks amazing. We have bacon. Hello,

10:15

Virgin Radio listener. Want some more fun

10:18

this weekend? Well, come and hang out

10:20

with our slot. I'm into it, in

10:22

a big, big way. There's Angela Scanlon

10:24

and Lee Francis. I got told off

10:26

just for standing still, this guy said,

10:29

hey, what are you doing here? We're

10:31

working here. Dick and Dom. The fun

10:33

bit begins. We're not going to have

10:35

the word boge tattooed on us, by

10:37

the way. And don't forget the very

10:40

well-dressed Tom Allen. That's me. That's me.

10:42

Great fun. Great fun, to soundtrack, to

10:44

soundtrack, to soundtrack, to soundtrack, to soundtrack,

10:46

your weekend. Your on Virgin Radio. Can

10:48

you remember which series that was in,

10:51

which episode that was in, how come

10:53

you came across that dish? Well we,

10:55

it wasn't in an episode I don't

10:57

think, it was a cookery, it was

10:59

a cookbook one. Celebrity, sorry, celebratory, listen

11:02

to me, listen to me! Okay, celebratory

11:04

La Sanja from a celebrity chef, let's

11:06

go with that. All right, can you

11:08

over bake La Sanja, can you? Yeah,

11:10

well you can't, yeah, you can't, yeah,

11:13

you don't want to drive like, I

11:15

mean, we'll even get to do, look,

11:17

I don't really do desserts and cook

11:19

for it, once again, baked rice pudding

11:21

and blackberry compot. Oh my God, I

11:24

mean, look at that, look at that,

11:26

everyone. That's, that's, that's, that's, David, David,

11:28

I was, our mom's recipe that we

11:30

that we put together and it was

11:32

always always always a baked rice pudding

11:35

and we used to fight for the

11:37

skin skin skin you got the skin

11:39

a lot of people don't know about

11:41

this I think it's more of a

11:43

northern thing you put the rice pudding

11:46

in the dish and then you let

11:48

the skin form and dad usually gets

11:50

the skin because dad puts the bread

11:52

on the table mom doesn't mind for

11:54

some reason that's so true yeah but

11:57

it's so good look this what a

11:59

great book this what a great book

12:01

the best Dave were doing this. you

12:03

know anyhow yeah when you get got

12:05

together to do recipes was it in

12:08

your kitchen his kitchen here had the

12:10

best kitchen did you have a joint

12:12

kitchen so how it how it work

12:14

was that we we what we're very

12:16

proud of with all of the all

12:19

of the cookbooks is that every single

12:21

recipe before it goes anywhere near a

12:23

page just tested six times six times

12:25

so we know that as soon as

12:27

I think we've had two complaints over

12:30

I worked 23 years and 30 odd

12:32

books. Yeah, they were just people waiting

12:34

up with a grieve and slucking for

12:36

a course. Exactly. Yeah, so if you

12:38

follow the recipes, because we know that,

12:41

you know, people are going to go

12:43

out and buy it, they'll have their

12:45

money, you know, it's normally, then they've

12:47

got to go shopping for it, then

12:49

it's normally a special occasion, so it's

12:52

very important that it's right. and represented

12:54

of the picture. So these are your

12:56

greatest hits from your recipes. Yes. If

12:58

you had to look back at those

13:00

45 series, I can't believe you, 45

13:03

series. Yeah, easily. Yeah. 45 series. What

13:05

would be your highlights from the top

13:07

three? People asked me for highlights TFI

13:09

and stuff and I can't really remember.

13:11

You know, just cherry pick a couple

13:14

of. memorable moments. Writing through Namibia, that

13:16

was that was remarkable. I've never fallen

13:18

off a motorcycle so many times in

13:20

me and it hurts. Is that just

13:22

because the unstable surface? Yeah, just because

13:25

the unstable surface and it was across

13:27

sand and we had the wrong motorcycles

13:29

and we weren't that experienced. Wow. So

13:31

we just fall on my car. But

13:33

having said that, I think the biggest

13:36

highlight of all the travels, Dave and

13:38

I traveled about 650,000 miles together, so

13:40

that's to the moon and back over

13:42

22 years, three years of broadcasting and

13:44

publishing and the biggest thing of other

13:47

people that you meet. Because Dave and

13:49

I would just conjue... for their stories.

13:51

And that was a wonderful privileged position

13:53

to be in just to talk about

13:55

cultures and to talk about the difference

13:58

in each other, the way that we

14:00

live our lives. that we celebrate around

14:02

food. All of that was such a

14:04

privilege to have the opportunity to do

14:06

that. Was wonderful. Keith Floyd, when

14:08

James Martin goes around Britain, somebody

14:10

feed Phil from everybody loves Raymond,

14:13

he goes around the world and

14:15

he dives into the food of

14:17

a... one particular part of the

14:19

world because if you dive into

14:21

food you dive into the culture

14:23

and one mirrors the other. And

14:25

also as well Chris it starts,

14:27

the topography as well dictates, the

14:29

topography dictates of food and the

14:31

food and the people that live

14:33

in that particular area whether it

14:36

be mountain, whether it be plains, whether

14:38

it be seas, whether it be seaside. the

14:40

food reflects the topography always.

14:42

And also the speed of

14:45

life, you know, they have

14:47

the time to give the

14:49

attention to the way they

14:51

want to cook things. There's

14:53

that great YouTube channel that

14:55

we talk about, like we

14:57

still haven't really featured it.

14:59

There's a YouTube channel, which

15:01

is a YouTube channel, which

15:04

is a cooking channel, and

15:06

it's a whole village in

15:08

India. was in another case

15:10

in point at absolutely fantastic

15:12

time. Dave and I spent

15:14

about four months there and

15:17

we went down the eastern

15:19

seaboard from Chennai and Malala

15:21

Pourem into Madurai up through

15:23

the Western Gatsun across to

15:25

Kochin and Kerala and it was

15:27

mind-blowing. The alchemy of two, three,

15:30

four thousand years of cuisine, it

15:32

was mind-blown and so different, such

15:34

different... textures and flavors and flavors

15:36

and mostly vegetarian really yeah it

15:38

was well let's bring you in

15:40

there because you check out the

15:42

salad section best well I love

15:44

the vegetarian section because the thing

15:46

is your vegetarian recipes they are

15:48

a proper centerpiece of a meal

15:50

absolutely sometimes it can feel like

15:52

you're having like three or four

15:54

different sides but then I mean

15:56

talking of Indian food right Indian Shepherd

15:58

spy on Christmas Day the absolute

16:00

star of our meal was

16:03

my brother-in-law's soon-to-be husband

16:05

Koo's Indian Brussels sprouts.

16:07

Oh my goodness! Indian twist on an

16:10

absolute British classic. And did he

16:12

do it with Ghana Masala? Yes,

16:14

oh my goodness. A little bit

16:16

of chili in there as well,

16:18

just a little bit of heat.

16:20

Oh. And this Indian Shepherds pie

16:22

that you've got in your in

16:24

your veggies section, oh my... I

16:27

cannot wait. It's really... Really

16:29

good. Why aren't all

16:31

shepherd's pies a bit

16:33

spicy? Yeah. Well, kids, because

16:35

of kids. Maybe. Maybe we

16:37

always make two, one for the kids

16:40

and one for us. Prawns on puree.

16:42

Wow, lamb chop pakoras, Scotch pickled eggs.

16:44

He just keeps on coming, you got

16:46

a snack session here and on there.

16:48

It's brilliant, I've got to start reading

16:50

this book. Don't buy it if you

16:53

don't want to feel hungry for the

16:55

rest of your life. Do buy it

16:57

for all other reasons. Yes, all of

16:59

the reasons, please do. All right, so

17:01

what are you going to do between

17:04

now and the end of your tour?

17:06

Do you think? Um, planning, Chris,

17:08

yeah, and see how everything settles. Yeah,

17:10

I didn't really want to do

17:13

anything last year out of a

17:15

respect for day of course. And

17:17

anyway, I wasn't ready to do anything.

17:19

So, but now I am, so we'll see

17:21

where we go. All right mate, well I'll

17:24

see you in a field. I'll see you

17:26

in a field. Looking forward. Let's see if

17:28

a side, there we go. Side King and

17:30

Day of Mine is the best

17:32

of the best of the Harrybike.

17:34

Oh stop you guys,

17:37

God. Craving some

17:39

great 80s music.

17:41

Play Virgin Radio

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