Heartfelt Tribute to Steve Wright and Dave Myers

8 March 2024 210 5

Heartfelt Tribute to Steve Wright and Dave Myers

Angela, our beloved source of top tips, left a lasting impression with her touching tribute to the late Steve Wright and Dave Myers.

LISTEN TO ANGELA’S FEATURE!

Angela – Tribute Ginger and Nuts

Angela, our beloved source of top tips, left a lasting impression on the Ginger and Nuts show with her touching tribute to the late Steve Wright and Dave Myers. The airwaves were emotion-filled as Angela shared her memories and adoration for these iconic personalities.

In a heartfelt message, Angela expressed her deep connection to Steve Wright, the renowned radio broadcaster, and Dave Myers, the beloved TV chef from the dynamic duo, the Hairy Bikers. She reminisced about the joy and warmth that Steve and Dave brought into her life through their work on radio and television.

Angela fondly recalled listening to Steve Wright on the airwaves since the late ’70s and watching the Hairy Bikers embark on culinary adventures for over two decades. Their camaraderie, friendship, and genuine affection for each other touched Angela’s heart, making them feel like family.

As a tribute to these legends, Angela recommended delving into the Hairy Bikers’ autobiography, ‘Blood Sweat and Tyres,’ or listening to Steve Wright’s favourite song, ‘Pilot of the Airways.’

The news of Steve Wright’s sudden passing, and Dave Myers’ unexpected departure left Angela and fans reeling, mourning the loss of these extraordinary individuals. Angela sent her love and prayers to their families and extended a virtual hug to Si King during this difficult time.

Angela also shared a heartfelt recipe for ‘Mince and Herby Dumplings,’ inspired by a touching moment between Dave Myers and Si King.

Ingredients:

– A heavy pan or casserole with a lid

**For the Mince:**
– 2 tbsp vegetable oil
– 1 large onion, thinly sliced
– 2 garlic cloves, finely chopped
– 2 celery sticks, finely sliced
– 2 carrots, diced
– 500g lean beef mince
– 400g can of chopped tomatoes
– 2 tbsps tomato purée
– 450ml beef stock
– A pinch of caster sugar
– 1 bay leaf
– Salt and black pepper

**For the Dumplings:**
– 250g self-raising flour
– 125g beef suet, shredded
– ½ tsp fine sea salt
– 2 tbsp finely chopped fresh parsley
– 1 tsp finely chopped rosemary
– 1 tsp finely chopped thyme

Instructions:

1. Sauté onion, garlic, celery, and carrots.
2. Brown the beef; add tomatoes, purée, stock, sugar, and bay leaf. Simmer.
3. For dumplings, mix flour, suet, salt, and herbs. Add water; form into balls.
4. Place dumplings on mince, cook covered for 18–20 minutes.
5. Serve with green veggies and potatoes.