The Hairy Bikers

Simon King and David Myers hop on their motorbikes and embark on a culinary adventure in Vietnam. They cook shrimp and pork on sugar cane in the middle of a frenzied ferry landing in Saigon, but by the time they reach Hoi An, Si has a broken foot, leaving Dave pedalling him round in a rickshaw.

The chefs explore the culinary delights of Turkey. They travel to Cappadocia where they rustle up a mouth-watering meze in unconventional conditions, before visiting a museum of human hair. They venture on to try a peculiar elastic ice cream and learn the secrets for making baklava.

Si's broken foot forces the duo onto the world's slowest train as they make their way to Hanoi. There they sample two extremes of cuisine in the form of French super-chef Didier's mouthwatering buffet and a local bar's street food. Their final port of call is Ha Long Bay, where they rustle up soup on a junk.

The chefs continue their tour of Turkey by travelling along a road that borders Syria, Iraq and Iran. They find time to prepare a doner kebab and enjoy a massage before arriving in the town of Van, featuring bizarre cats, gargantuan breakfasts and a lake reputed to hold a monster.

Simon King and David Myers hop on their Harleys for a tour of Mexico. In the old colonial town of Oaxaca they load up on garlic-fried crickets and 300 types of chillies, before taking over the bandstand in the town's central square to rustle up a feast of guacamole and refried beans.

As their culinary voyage comes to a close, Si and Dave venture into the mountains of Chiapas, where they are invited to a traditional Mayan village to cook a Pre-Hispanic stew. The duo reach Palenque, and with a backdrop of 2,000-year-old pyramids, they reflect on their experiences.