Episode 1 - East Sussex
Airs on Thursday 9 October 2014 at 7:30pm AEST on SBS ONE.
This episode takes Tony and Cyrus to East Sussex. In Hastings they they cook Dover sole with lime and ginger, before committing ‘culinary treason’ by spicing up traditional fish and chips. They add a spicy marinade of turmeric, cumin, coriander, chilli and cloves and serve the results to a group of sceptical bikers.
Next, Tony and Cyrus visit gentleman farmer Roland Horton who breeds rare Middle White pigs on his smallholding. Known as ‘London Porkers’ the breed once fed the capital with succulent pork, but now they’ve been overtaken by faster-growing breeds and there are only 400 left in the Britain. Tony and Cyrus prepare a delicious slow-cooked pulled pork with cinnamon and cloves.
It's dessert time, so Cyrus and Tony whip up vanilla ice-cream, sprinkled with a 50/50 mix of cinnamon and chilli powder. They also show how spices add a whole new dimension to leftovers with their bread and butter pudding with orange and cardamom.
Episode 2 - South Wales
Airs on Thursday 16 October 2014 at 7:30pm AEST on SBS ONE.
This week the Incredible Spice Men are in South Wales. In Carmarthenshire they make goats’ cheese from the milk of animals feeding on wildflowers, herbs and berries. Tony bakes a golden goats’ cheese, red onion and caraway seed tart, served with spiced pickled onions, spiked with chilli flakes, lime juice and pomegranate molasses.
In a Bridgend toffee shop, Tony slips a couple of handfuls of whole aniseeds into a pan of bonfire toffee and the sweet shop’s young customers give the flavoured toffee a definite thumbs up! He also creates a spicy twist on a classic treacle pudding with nutmeg, lemon and lime, adding whole pieces of dark treacle toffee to his mix for a delicious crunch.
On the stunning Gower Peninsula, Cyrus makes a mouth-watering lamb stew with black pepper, cinnamon and cloves using farmer Roland Pritchard’s Gower salt marsh lamb.
Cockles have been harvested here since Roman times. Cyrus and Tony try to convert fourth generation ‘Cockle Baron’ Andrew Switzer, who likes things traditional, to spices with a cockle picker’s breakfast - steaming cockles in white wine with smoked paprika and coriander.
Episode 3 - Edinburgh and the Borders
Airs on Thursday 23 October 2014 at 7.30pm AEST on SBS ONE.
This week’s journey begins in Edinburgh, Tony’s hometown. His family allegedly came to Edinburgh from the Punjab because ‘the streets were paved with gold and the rivers ran with whisky!’ Tony gives cranachan - the traditional desert made with honey, raspberries, oatmeal and whisky with double cream - a twist, adding cardamom and rose water.
Tony also reveals the origins of his love for spicing up British food - his mother Kulvinder’s haggis pakoras. For his own twist on a national institution, the Scotch pie, Tony adds a cumin, coriander, mace and green chilli kick. But what will football fans make of the result?
In the Borders, Cyrus and Tony meet cheesemaker Annie Shanks. She’s suspicious of spice, but can Tony and Cyrus change her mind by adding vanilla paste to her legendary Crowdie Cheese? Using Border honey, Cyrus prepares a deliciously juicy honey roast chicken with outstanding roasties, made with honey, ginger, turmeric and cinnamon.
Meanwhile, Tony visits a smokery and prepares smoked salmon with a spicy horseradish cream for one of the Tweed’s most respected ghillies. The reward is a chance to fly fish on the famous river.
Episode 4 - West Suffolk
Airs on Thursday 30 October 2014 at 7:30pm AEST on SBS ONE.
This week Cyrus and Tony begin their West Suffolk journey by extolling the virtues of local rapeseed oil (substitute with olive oil) and using it to cook cinnamon, ginger and red chilli chicken wings.
At Melford Hall, the pair persuade the National Trust to allow them to spice up their traditional afternoon tea, adding a salt and chilli blend to the cucumbers and a delicious fennel and orange butter cream to the Victoria sponge. But can 40 sceptical members of the local Women’s Institute be converted?
Tony and Cyrus meet Denise Thomas, who tends a herd of Red Poll cows. Cyrus uses the meat from the slow-growing, grass-fed herd, mixed with a colourful array of ground spices, to cook a fantastically tasty, ‘easy peasy, splendidly spicy beef burger’ with chilli, cumin and coriander. Not to be left out, Tony who, as a Sikh, doesn’t eat beef, tucks into a spicy cumin and chilli chip butty.
At the Hadleigh agricultural show, the Incredible Spice Men add black pepper and cinnamon to the traditional strawberries and cream and offer it to a surprised, but appreciative, public. Finally, they cook a clever twist on a British classic, a mouth-watering apple crumble with star anise.
Episode 5 - Somerset
Airs on Thursday 6 November 2014 at 7.30pm AEST on SBS ONE.
In the last episode of the series, the boys are in Somerset, a county synonymous with cider. Cyrus’s ‘exceptional gammon with cider and cinnamon’ uses cider infused with cinnamon sticks, red chilli and coriander seeds. Roger Watkins’ CAMRA award-winning cider is legendary, but the Incredible Spice Men are determined to take the experience to another level. Cyrus creams icing sugar and butter, adding ground nutmeg, cinnamon and ginger. He then pours the warmed cider over the spiced butter cream, with amazing results!
Somerset is also home to Britain’s most popular food product globally, Cheddar cheese. Inspired, Cyrus cooks a chilli cheese toast extravaganza with beer, egg yolks, fresh green chillies and lashings of English mustard.
Chocolatier Al Garnsworthy is renowned for making delicious chocolate-covered honeycomb, but adding cardamom proves to be absolutely sensational. Tony bakes an incredibly easy and delicious chocolate and cardamom mousse cake with the cardamom honeycomb.
Finally, the pair take on Britain’s most hallowed dish – the Great British Breakfast - spicing up the holy trinity of sausage, egg and beans. And to see if it passes muster, they set up shop at a truckers’ café and try to win over the hungry, but skeptical, clientele.