Series three The hairy pair have dismounted their steeds for the close of series three, but you can try their recipes in the comfort of your own garage (or kitchen, if you prefer).

In this article

Episode one Episode two Episode three

Episode four Episode five Episode six

Episode seven Episode eight

Si and Dave headed to Chennai (previously known as Madras) to the home of one of the biggest fruit and vegetable markets in the whole of Asia, and not to mention where classic Royal Enfield bikes are still made.

This is the home of strict vegetarian cooking, so Si and Dave enjoyed crisp South Indian pancakes, dosas, and learned more about thali (a dish made up of a selection of different delicacies). Fried Indian bread paratha and Crunchy palak paneer were also on the menu. Then it was onto Kumily in Kerala’s Cardamom Hills to find out more about Indian spices.

• Crunchy palak paneer
• Stuffed parathas

Si and Dave found themselves onstage taking part in the ancient classical dance of kathakali, after hours of being painted, dressed and masked. In the paradise-like backwaters of Alleppey, they commandeered a traditional bamboo and wicker houseboat and cooked a local delicacy of fish and coconuts.

• Strawberry shrikhand
• South Indian dry masala fish curry with tomato and coconut chutney

The Hairy Bikers visited the world's eighth biggest country, dividing their time between the urban buzz of Buenos Aires and the beauty of a traditional 'estancia', or ranch.

In the capital, they risked their partners' life and limbs in a sultry tango, before knocking up some half-time empanadas in the shadow of the Boca Juniors football stadium, accompanied by a strangely familiar footballer. Meanwhile, back at the ranch, Si and Dave enjoyed an Argentinean-style barbecue.

• Beef empanadas
• Onion and radish salad

It was time for Dave and Si to head south, leaving Buenos Aires behind as they began their long ride to Patagonia. They feasted on the magnificent cheeses of Tandil, then tried their luck in the South Atlantic, in Bahia San Blas, famed for its shark fishing. Then it was off to the extraordinary Peninsula Valdés, where they compared bellies with giant elephant seals!

• Patagonian lamb
• Fish with a chorizo crust

Si and Dave found themselves in Belgium, birthplace of surrealism and some of the finest chips in the world. In the medieval town of Bruges, they enjoyed a selection of the 300 local beers on offer and discovered the wonderful world of beer cookery.

• Belgian mussels
• 'Blind finches' in beer gravy (blinde vinken)

Si and Dave began their Moroccan adventures in Marrakech. After treating the locals to a Kefta tagine cooked in the city’s historic square, they went back to school to learn how to cook a classic pastilla. Fortified with a harira soup cooked on the piste in the Atlas mountains, they headed off to a tiny Berber village, where a whole lamb was roasted in their honour, and Dave responded with some exotic dancing…

• Kefta tagine (meatballs with eggs)
• Harira

Si and Dave headed into the film town of Ouarzazate, or 'Hollywood with camels', as they described it, where they learned the secrets of the tagine and traditional bread-making. Then they headed off to check out the Lisbon-Dakar Rally. Having temporarily swapped the bikes for camels in the Sahara, they rustled up a classic medfouna before the next stage of the rally roared into the dawn.

• Chicken tagine with preserved lemons and olives
• Medfouna

In the last show of the series, Si and Dave began in Brussels, on a mission to corner some MEPs to find out what's happening to Europe's traditional foods. This led them all the way into France, to Strasbourg, the capital of Alsace-Lorraine, where they discovered that real men do eat quiche! Then it was back to Belgium for a spot of wild boar-hunting in the forest of the Ardennes, after which the Hairies decided to feed some Belgian cowboys a stew of boar and beer.

• Quiche lorraine
• Carbonnade Flamande (Flemish beef and beer stew)