Behind the Scenes with The Hairy Bikers and Billington’s

I’ve been in London for a couple of days working behind the Scenes with The Hairy Bikers and Billington’s. I’ve worked with the Hairy Bikers quite a few times over the years, but this was my first time meeting the lovely people from Billington’s.

 

The day began early unloading my car which was brimming full of ingredients and equipment. Next job was to climb three flights of narrow stairs into the kitchen studio. The project today was to work behind the scenes in a tiny makeshift kitchen preparing a French onion soup and a tear and share bread.  I made three sets of dough all at different stages of proving plus a couple of loaves cooked off for the photography at the end. The soup also needed to be prepared in different stages so that we didn’t have to wait around on set for anything to cook. My role on set is to have everything prepared at different stages so that the video can be shot quickly without waiting around for bread to prove and cook.

 

 

Here’s one that I prepared earlier!

 

Here’s my version of French onion soup

 

Makes 4 portions

Cooking time 45 minutes

Ingredients

50g butter

Ikg good quality white onions, sliced thinly

2 tsp soft brown sugar

3 garlic cloves, crushed

½ tsp mustard powder

2 tbsp plain flour

200ml dry white wine

900ml  beef stock

3 sprigs thyme

Salt and black pepper to taste.

To garnish

4 slices sourdough bread

150g Gruyere cheese, grated

Method

1. Melt the butter, add the onions and cook over a gentle heat for 10 minutes.
2. Sprinkle the sugar over the onions and simmer them gently for 20 minutes until the onions have caramelised.
3. Add the garlic, mustard powder and the flour and cook over a moderate heat for 2 minutes, stirring constantly.
4. Add the white wine and simmer for 2-3 minutes, stirring constantly. Pout in the stock and stir well, add the sprigs of thyme then simmer for 20 minutes until thickened. Season with salt and freshly ground black pepper.
5. Preheat the grill then divide the cheese between the slices. Grill under the bread is toasted and the cheese is bubbling.
6. Serve the soup in warm bowls and top with the sourdough croutons.

 

 

 

 

https://www.billingtons.co.uk/our-recipes/

https://www.jillweatherburn.co.uk/food-stylist-and-home-economist-services/tv-work/