Dave and Si, travel to the Germanic town of Swakopmund, on the Namibian coast. First on the menu is a traditional barbecue, or braai; and to find the right spot among the massive dunes, the boys take to the air in a microlight. Having gorged themselves on crocodile satay and oryx rolls, they explore a Bavarian café and a township shebeen, before being treated to their first taste of a mopane worm. This is followed by local crayfish, taken from the ocean by the pair

The pair travel to the north of Namibia. They visit the Himba tribe, one of the last nomadic people to fully preserve their traditional way of life. They encounter ostrich (and a giant fried egg for breakfast), giraffe, and the rare desert elephants of Kaokoland. The boys pitch tent in strange fairy circles, and they roast lamb in an earth pit, and try the local sport of long-distance spitting using springbok droppings.

Si and Dave travel to the Isle of Man by boat, cooking crab soufflé and sea bass on the voyage, before visiting the TT Races on the island.

Travelling aboard an old horse-drawn caravan, the pair go in search of the perfect Irish stew, on the way encountering many other Irish delicacies.

Traveling around Romania, the bikers go to Bucharest and visit the local food markets. In Targu Jiu they look at the sculptural art of Brancusi and then Corvin castle, the birthplace of Dracula. Finally the boys end up with an outdoor mud bath.

Visiting Sighisoara, the pair examine Hungarian influences on the food. The pair make dill blinis and spicy Romanian sausages before visiting a very colourful cemetery.

Visiting Saigon, the pair make shrimp & pork on sugar cane sticks, before going to a restaurant where they serve coconut worms, deep-fried scorpion and goat penis. They travel on, trying the national dish, pho, before reaching Hoi An, where Si breaks his foot and has to have it put in a cast.

With Si wearing a cast, the duo had to go by train to Hanoi, where they encounter more local dishes such as Cha Ca fish and paddy-field pork.

The pair go to Cappadocia and visit a museum of human hair, and then go to a baklawa factory. Finally they go to Sanliurfa, where they try cooking Sultan's delight.

Near to the border with Iraq, the pair try making their own döner kebabs, and then go for a massage in the hammam. Finally they go to the town of Van, home of a legendary lake monster.

The Bikers visit Oaxaca where they try garlic-fried crickets and various types of chilis. They then cook Mole Negro.

Si and Dave go to the Chiapas mountains, where they learn to make a traditional stew. They experiment with making things with local cocoa, and then visit the Maya pyramids of Palenque.

The Hairy Bikers roar back into action with a madcap tour of South India, starting in Madras, now known as Chennai, a riot of hustle and bustle and colours and flavours and bullock carts, and heat, lots of heat!

The Hairy Ones travel through the Cardamom Hills high up into tea country, where the Raj still lingers, and Si finds an astonishing piece of his family history.

The Hairy Ones are in the world's eighth biggest country, dividing their time between the full-on urban buzz of Buenos Aires, and the beauty of a traditional estancia, or ranch

t's time for Dave Myers & Si King to head south, leaving Buenos Aires behind as they begin their long ride to Patagonia.

Si and Dave hop the Channel and find themselves in the alternative universe of Belgium, birthplace of surrealism and the finest chips in the world.

Things get really surreal in Brussels when Si and Dave meet a statue of Tintin and walk their way into a Magritte painting, and then try to corner a couple of Members of the European Parliament to find out what's happening to Europe's traditional foods.

The Boys begin their adventures in Marrakech, where Si acquires a carpet and Dave acquires a King Cobra on his head. After treating the locals to a Kefta Tagine cooked in the city's historic square, they go back to school to learn how to cook a classic pastilla.

Si and Dave head into the film town of Ouarzazate, or "Hollywood with camels" as they describe it.

This programme looks at bread. As a nation, we routinely consume ciabatta, focaccia and naan, but how many of us can turn out a decent loaf? The biking bakers show how easy and rewarding it can be, visiting Doncaster market and baking a healthy white roll for the perfect bacon and sausage buttie.

When it comes to afternoon tea, the British like nothing more than a sweet treat to go with it. The Hairy Bikers, Dave and Si, set off for the Henley Royal Regatta, and on their journey they fill their hampers with cakes and treats made along the way. But why do the British have such a love affair with teatime treats? In their quest to find out, Dave and Si stop off at a swanky hotel to examine the history and conventions of tea, where they are forced to don suits.

The Hairy Bikers take their longest trip in the baking series, from Cornwall to Scotland. Dave and Si start in the far south west, cooking traditional pasties at Geevor tin mine in Cornwall. Once made, the pasties - and the boys - face the ultimate test: the locals. Are the pasties good enough to impress? They then head northwards to the Midlands and visit an orchard in Abberley, Worcestershire, to produce an apple pie. From there it's on to Melton Mowbray, where they try their hand at making pork pies. Heading north, the boys' journey takes a detour via Dave's house, where they rustle up two of their favourite pies. For Si it's a chicken and wild mushroom, while Dave opts for a more humble cheese and onion pie.

From novelty cakes to birthday cakes, and croque-em-bouche to traditional wedding cakes, presenters Simon King and Dave Myers delve into the world of celebration cakes and face their biggest challenge to date. In this programme, the Hairies are tasked with making a five-tier wedding cake. On a quest to find out more, Dave and Si visit Patisserie Viennoise in Otley, Yorkshire, where they learn about the art of chocolate. To get up to speed cake-wise, Dave and Si start by making not one, but two tailor-made birthday cakes for four-year-old twins.

Dave Myers and Si King hit the road in search of culinary experience and cultural adventure all over the world. Here, they find themselves in the Germanic town of Swakopmund on the Namibian coast, where they sample a traditional barbecue, or braai, and take to the air in a microlight.

This is a 14 minute edit of Season 1, Episodes 1 and 2 (Namibian BBQ)

The boys set off for the Henley Royal Regatta and make teatime treats, including a Victoria sandwich and cookies with sour cherries and chocolate chips.

This is a 15 minute edit of Season 4, Episode 2 (Teatime Treats)

From birthday cakes to traditional wedding cakes, Simon King and Dave Myers delve into the world of celebration cakes and face their biggest challenge to date - making a five-tier wedding cake.

The Hairies journey to Manchester to meet Helen and Jonnie, the couple who are prepared to let them loose on their wedding cake. The boys decide to bake a traditional fruit cake with a Hairy Bikers twist, using quantities of ingredients so large the cake has to be mixed in a wheelbarrow.

This is a 14 minute edit of Season 4, Episode 4 (Celebration Cakes)

Dave Myers and Simon King look at baking bread. They make a classic brown loaf to go with a ploughman's lunch, and brown ale and cheese bread, served with onion soup.

This is a 14 minute edit of Season 4, Episode 1 (Bread)

Simon King and Dave Myers cook traditional pasties in Cornwall, pork pies at Melton Mowbray, and salmon coulibiac on the banks of the River Deveron.

This is a 14 minute edit of Season 4, Episode 3 (Pies and Pasties)

Dave Myers and Si King hit the road in search of culinary experience and cultural adventure all over the world. They travel through Romania on a quest for great food, taking a trip to see the fairytale Corvin Castle - the start of the Dracula legend. Having cooked pork sarmales in baking heat by the drawbridge, what better way to cool off than a quick dip in a mud bath?

This is a 15 minute edit of Season 1, Episode 5 and 6 (Transylvania)

Biking bakers Dave Myers and Simon King show how easy it is to bake white rolls in a Doncaster market, then commandeer a windmill in Lincolnshire to mill their own flour to make a classic brown loaf to go with the perfect ploughman's lunch.

This is a 15 minute edit of Season 4, Episode 1 (Bread)

This is a different episode to the other with same title that was broadcast earlier.

Si King and Dave Myers conjure up homemade naan bread and a curry on the shores of the Derwent Valley in the Peak District, then bike back to Dave's kitchen to bake a fantastic brown ale and cheese bread, served with onion soup.

This is a 15 minute edit of Season 4, Episode 3 (Bread)

Si King and Dave Myers visit Melton Mowbray to try their hand at making hand-raised pork pies at Ye Olde Pork Pie Shoppe then stop off at Dave's house to make two pies - a fancy chicken and wild mushroom pie and a more humble cheese and onion pie with parmesan crust.

This is a 10 minute edit of Season 4, Episode 3 (Pies and Pasties)

The bakers drive to Huntley in Aberdeenshire to sample an extraordinary range of pies including Scotch pie, macaroni pie and baked bean and mashed potato pie. Then they head off to the banks of the River Deveron to cook a salmon coulibiac to feed it to an assembled company of pipers and highland dancers.

This is a 15 minute edit of Season 4, Episode 3 (Pies and Pasties)

Dave and Si cook a traditional pasty at Geevor Tin Mine in Cornwall and face the ultimate test - will the locals be impressed with their efforts?

This is a 5 minute edit of Season 4, Episode 3 (Pies and Pasties)

Si and Dave head to the Midlands to visit an orchard in Abberley, Worcestershire and produce a succulent, deep-filled apple pie.

This is a 5 minute edit of Season 4, Episode 3 (Pies and Pasties)