0:00:02 > 0:00:03'Hello. Can I take your order please?'
0:00:03 > 0:00:06Two large fries, some onion rings,
0:00:06 > 0:00:08two milkshakes - banana-flavoured.
0:00:08 > 0:00:11'I'm sorry. What? I didn't understand a word of that.'
0:00:11 > 0:00:13Leave it to me, dude, leave it to me!
0:00:13 > 0:00:15Buck buck-buck buck buck.
0:00:15 > 0:00:17Buck buck, buck-buck-buck-buck buck buck.
0:00:17 > 0:00:18'No problem, sir.'
0:00:18 > 0:00:20Buck buck buck!
0:00:20 > 0:00:21'Ooh, cheeky!'
0:00:21 > 0:00:22Ee!
0:00:25 > 0:00:28Here you go. There's a free muffin in there for you too.
0:00:28 > 0:00:29Buck buck!
0:00:30 > 0:00:32What happened then?
0:00:32 > 0:00:33I keep telling you -
0:00:33 > 0:00:36chicken, it's a universal language.
0:00:36 > 0:00:37Everybody knows it.
0:00:41 > 0:00:43- SIMON AND DAVE:- We're back!
0:00:43 > 0:00:44Sha-boom!
0:00:44 > 0:00:46'And we're on our biggest adventure ever.'
0:00:46 > 0:00:48Let's go!
0:00:48 > 0:00:50'We're taking our bikes to four continents...'
0:00:50 > 0:00:51Where's Dave?
0:00:51 > 0:00:55'..to find out how chicken has taken over the culinary world.'
0:00:55 > 0:00:57Absolutely superb.
0:00:57 > 0:00:59This is almost a religious experience.
0:00:59 > 0:01:02'And why it's about to become the planet's most popular meat.'
0:01:02 > 0:01:06We are going to cross France just to find a chicken.
0:01:06 > 0:01:10'We'll uncover the world's most fascinating and delicious...
0:01:10 > 0:01:11- Curry!- '..chicken and egg dishes.'
0:01:11 > 0:01:13Chicken!
0:01:14 > 0:01:17'From the Great British roast to exotic spices in Morocco.'
0:01:17 > 0:01:20'And the best ways of cooking them.'
0:01:20 > 0:01:22HE CACKLES
0:01:22 > 0:01:25- BOTH:- Oh, yes!
0:01:25 > 0:01:27'We're exploring the history and cultural impact
0:01:27 > 0:01:29'of the humble chicken.'
0:01:29 > 0:01:30It's the Holy Land.
0:01:30 > 0:01:32'Ah, and the egg, dude!'
0:01:32 > 0:01:35'From the home of lip-smacking fast food...'
0:01:35 > 0:01:37Thank you!
0:01:37 > 0:01:38'..to French cordon bleu.'
0:01:38 > 0:01:39Oh!
0:01:39 > 0:01:40Paris!
0:01:40 > 0:01:42Ooh la-la!
0:01:42 > 0:01:47'It's our most finger-licking, chickeny adventure ever.'
0:01:47 > 0:01:48- ALL:- Yay!
0:01:48 > 0:01:50I don't know how you top this.
0:01:50 > 0:01:51Eee!
0:01:59 > 0:02:03'We've already eaten some of the best chicken and egg dishes
0:02:03 > 0:02:04'that Morocco...'
0:02:04 > 0:02:05'Israel...'
0:02:05 > 0:02:06'France...
0:02:06 > 0:02:07'and the US...
0:02:07 > 0:02:08has to offer.'
0:02:08 > 0:02:10'But this week...'
0:02:10 > 0:02:12Howzat?!
0:02:12 > 0:02:14'..we're back on UK soil...'
0:02:14 > 0:02:15Geonbae.
0:02:15 > 0:02:17'..celebrating the British love affair
0:02:17 > 0:02:19'with the wealth of chicken dishes
0:02:19 > 0:02:22'that make Britain an epicentre for global cuisine.'
0:02:22 > 0:02:25'So we can visit all the chicken-loving nations
0:02:25 > 0:02:28'we didn't get to on our chicken world tour -
0:02:28 > 0:02:29'right here in blighty.'
0:02:29 > 0:02:30I need more chicken!
0:02:30 > 0:02:33'We'll be tracking down dishes from Jamaica...'
0:02:33 > 0:02:35'India...'
0:02:35 > 0:02:36'Korea...'
0:02:36 > 0:02:37'Portugal...'
0:02:37 > 0:02:38'and Bangladesh,'
0:02:38 > 0:02:41'and meeting some of the inventive and inspiring cooks
0:02:41 > 0:02:44'who've introduced us to a world of flavours on our doorstep.'
0:02:44 > 0:02:47Forget going on your fancy cruises,
0:02:47 > 0:02:49I've seen the light!
0:02:54 > 0:02:57- Tell you what, though, it's good to be home, isn't it?- Yeah!
0:02:57 > 0:03:00Do you know what I've really missed whilst we were away?
0:03:00 > 0:03:01- What's that?- A good brew.
0:03:01 > 0:03:02Oh, yeah!
0:03:07 > 0:03:11Which, for you, was the best chicken or egg recipe in the world?
0:03:11 > 0:03:14I'm just wondering whether we've tasted it yet.
0:03:14 > 0:03:16- What do you mean by that? - Well, if you think about it,
0:03:16 > 0:03:20we live in one of the most culturally diverse countries
0:03:20 > 0:03:21- on the planet.- Mm-hmm.
0:03:21 > 0:03:24So, by the very nature of the people that have come to settle here,
0:03:24 > 0:03:25what did they bring?
0:03:25 > 0:03:27Recipes - with eggs and chicken.
0:03:27 > 0:03:31And this is the story of some of our best-loved chicken dishes
0:03:31 > 0:03:34and the people that gave them to us.
0:03:39 > 0:03:41Our journey starts in London,
0:03:41 > 0:03:44one of the most multicultural cities in the world.
0:03:44 > 0:03:48The hottest new food trend here is one of our favourites -
0:03:48 > 0:03:49Korean!
0:03:49 > 0:03:54Korean takeaway orders shot up by 85% last year.
0:03:54 > 0:03:56It's finally, and deservedly,
0:03:56 > 0:03:59emerged from the shadows of its Far Eastern cousins.
0:03:59 > 0:04:02Korean food is packed with bold, uncompromising,
0:04:02 > 0:04:04and sometimes unusual flavours -
0:04:04 > 0:04:07and we love it.
0:04:07 > 0:04:09That, and, at proper Korean restaurants,
0:04:09 > 0:04:12you get to cook at your table.
0:04:12 > 0:04:15Koreans love chicken so much, Kingy, they even eat their feet.
0:04:15 > 0:04:17Nice!
0:04:17 > 0:04:19Oh, I could eat some Korean food now.
0:04:19 > 0:04:21I tell you what, mucker, you might be just in luck,
0:04:21 > 0:04:24because there's a little Korean hidden nugget
0:04:24 > 0:04:26right in the city centre of London.
0:04:26 > 0:04:27- BOTH:- Kimchi!
0:04:27 > 0:04:30Jinwook Kim, known to his mates as Kim,
0:04:30 > 0:04:32is a cordon bleu-trained chef.
0:04:32 > 0:04:35He's worked in Michelin-starred restaurants in Paris,
0:04:35 > 0:04:40but he always dreamt of creating an authentic slice of Korea in London.
0:04:40 > 0:04:42And he's even got karaoke in his basement.
0:04:42 > 0:04:44Oh, look at that.
0:04:44 > 0:04:47- Beautiful, isn't it? Hello, Kim.- Hi.
0:04:47 > 0:04:50Who would have thought we would have found this piece of Korea
0:04:50 > 0:04:52in the city of London?
0:04:52 > 0:04:54We are the only one in the city of London.
0:04:54 > 0:04:56I've been here about one year now.
0:04:56 > 0:04:59So how important in Korean culture is the chicken?
0:04:59 > 0:05:01Ten years ago, we used to slaughter
0:05:01 > 0:05:04about 100 million chickens a year.
0:05:04 > 0:05:05- Right.- Wow.
0:05:05 > 0:05:08But now, going up about 900%.
0:05:08 > 0:05:09- Right.- What?!
0:05:09 > 0:05:12So 900 million chicken is slaughtered every year.
0:05:12 > 0:05:15Chicken is, like, people's protein of choice.
0:05:15 > 0:05:17And, of course, you've got the eggs as well.
0:05:17 > 0:05:22Kim starts by whipping us up a side dish called gyeran jjim,
0:05:22 > 0:05:25a lightly seasoned souffle-esque steamed-egg dish
0:05:25 > 0:05:27that won't spoil your appetite.
0:05:28 > 0:05:30Here you are.
0:05:30 > 0:05:32And, as always, the egg comes first.
0:05:32 > 0:05:34SI SIGHS
0:05:34 > 0:05:37'Then, out comes the Korean fried chicken.'
0:05:38 > 0:05:41Savoury. Sweet chilli.
0:05:41 > 0:05:44This is a honey-butter garlic KFC.
0:05:44 > 0:05:48- There's something missing, Kingy. - Yes.- It's a bit like the British.
0:05:48 > 0:05:51- The Koreans have a drinking culture as well.- Oh, yeah. Serious!
0:05:52 > 0:05:54Yeah. What's "cheers" in Korean?
0:05:54 > 0:05:55We call it "geonbae".
0:05:55 > 0:05:57Ah, geonbae.
0:05:57 > 0:05:58Yeah, it means dry up your glass.
0:05:58 > 0:05:59- BOTH:- Geonbae.
0:05:59 > 0:06:03'Reinventing fried chicken is a bit like trying to reinvent the wheel.
0:06:03 > 0:06:06'But, you know what, the Koreans have pulled it off -
0:06:06 > 0:06:08'their KFC's a national treasure.'
0:06:08 > 0:06:12It's unctuous, it's crispy, it's sticky, it's tasty.
0:06:12 > 0:06:14Perfect combo, man.
0:06:14 > 0:06:16- How are the eggs, Si?- Really yummy.
0:06:18 > 0:06:21- You don't so much as order a portion as order a cloud.- Yeah.
0:06:22 > 0:06:26'The best restaurant experiences are when you get to order off-menu.'
0:06:27 > 0:06:30'Now, in Korea, chicken feet are a popular bar snack
0:06:30 > 0:06:33'in the same way chicken wings are in the States.'
0:06:33 > 0:06:35The best way is to take the gloves...
0:06:35 > 0:06:36- Right.- Wow.
0:06:36 > 0:06:38So you grab it like this.
0:06:38 > 0:06:39It's spicy.
0:06:39 > 0:06:42Oh, I must say, I'm not too keen, really.
0:06:45 > 0:06:48It's a bit like, you know when you have fish
0:06:48 > 0:06:50in a fish and chip shop...?
0:06:50 > 0:06:54- Yeah.- And the fish is awful and you just eat the batter.- Yeah.
0:06:55 > 0:06:57The sauce is great,
0:06:57 > 0:07:00but I'm not sure about sucking a foot.
0:07:00 > 0:07:02You know, I think Korean food's here to stay.
0:07:02 > 0:07:06But, for me, the fried chicken, it's magic.
0:07:07 > 0:07:10Well, I think we should give that a go.
0:07:10 > 0:07:12Oh, aye. Two sauces and a plain.
0:07:12 > 0:07:14Right, come on, then - let's go.
0:07:15 > 0:07:18We laugh in the face of potential humiliation.
0:07:18 > 0:07:21We're taking on Korea's number one chicken dish in a Korean restaurant!
0:07:21 > 0:07:24I hope you're feeling fired up, Kingy!
0:07:24 > 0:07:26HE CACKLES
0:07:26 > 0:07:29Ze time has come to breathe life into ze monster.
0:07:29 > 0:07:30Ha-ha!
0:07:30 > 0:07:36Igor, hit ze 20,000-volt button now!
0:07:36 > 0:07:38Ooh!
0:07:38 > 0:07:41Ah, you see - he live!
0:07:41 > 0:07:45Tell me, Monster, vot is Korea's greatest export?
0:07:45 > 0:07:47Affordable motoring.
0:07:47 > 0:07:48Oh, no! Go to sleep.
0:07:48 > 0:07:52Igor, give him ze 50,000 volts now.
0:07:52 > 0:07:55Eee! Ooh!
0:07:55 > 0:07:59Vot is Korea's finest export, Monster?
0:07:59 > 0:08:01Korean fried chicken, dude.
0:08:01 > 0:08:05Zat was correct. Come on, let us make beauty.
0:08:05 > 0:08:06- Come on, baby.- Thank you.
0:08:10 > 0:08:12Shoom!
0:08:12 > 0:08:13It's not cos you can smoke,
0:08:13 > 0:08:15it's something you cook your barbecue on.
0:08:15 > 0:08:18Up, periscope!
0:08:18 > 0:08:20It's like The Hunt For Red October, isn't it?
0:08:20 > 0:08:21- It's great.- Yes.- Right.
0:08:21 > 0:08:23What we've started off with is,
0:08:23 > 0:08:25these are beautifully, beautifully prepared
0:08:25 > 0:08:27skinned and boned chicken thighs.
0:08:27 > 0:08:31Now, the thing about Korean fried chicken is it's super crunchy -
0:08:31 > 0:08:32it needs to be battered.
0:08:32 > 0:08:35So, basically, you need to do a preparation
0:08:35 > 0:08:37to enable the batter to stick.
0:08:37 > 0:08:39That preparation is
0:08:39 > 0:08:41a couple of big spoonfuls of flour,
0:08:41 > 0:08:43one of cornflour,
0:08:43 > 0:08:46cos cornflour, it's always crispy, it's lovely.
0:08:46 > 0:08:49And about a teaspoon of baking powder -
0:08:49 > 0:08:50that's to give it a bit of humph -
0:08:50 > 0:08:52and about a teaspoon of salt.
0:08:52 > 0:08:55- Mr King.- There you are. - Your dusting.
0:08:55 > 0:08:59The next step for me to do is to make the batter.
0:08:59 > 0:09:04For the batter, I start out with 125g of plain flour.
0:09:04 > 0:09:08Right, I want 25g now of cornflour.
0:09:08 > 0:09:12I like this repetitive lot - it's great, I'm machine-like.
0:09:12 > 0:09:14Half a teaspoon of salt
0:09:14 > 0:09:16and half a teaspoon of baking powder.
0:09:16 > 0:09:17Much as before.
0:09:17 > 0:09:21Now, this is like a tempura batter - it's really quite thin.
0:09:21 > 0:09:23We're not talking haddock and chips here,
0:09:23 > 0:09:25we're talking Korean fried chicken.
0:09:25 > 0:09:27In here, I've got some ice-cold mineral water,
0:09:27 > 0:09:29just stir that in.
0:09:29 > 0:09:31But we haven't finished with the liquid yet,
0:09:31 > 0:09:33because now we have our secret weapon.
0:09:33 > 0:09:34Ohh, yes!
0:09:34 > 0:09:36100 ml of vodka.
0:09:36 > 0:09:38No, we haven't gone bezonkers -
0:09:38 > 0:09:42vodka kind of explodes to make it really, really crispy.
0:09:42 > 0:09:44And, after all, Korea is near Russia.
0:09:44 > 0:09:46Now, obviously, it's still all right for the kids to eat,
0:09:46 > 0:09:48because what's going to happen
0:09:48 > 0:09:51is the alcohol is going to disappear when we put it in the fryer.
0:09:53 > 0:09:56Mr King, I do believe that's your batter, sir.
0:09:56 > 0:09:59- Fantastic.- The thing is, we're double-frying the chicken.
0:09:59 > 0:10:01And, apart from the vodka,
0:10:01 > 0:10:03that's one of the secrets to our Korean fried chicken.
0:10:03 > 0:10:05It's a bit like the double-cooked chips -
0:10:05 > 0:10:07it just makes it super crunchy
0:10:07 > 0:10:10and it makes sure the chicken's cooked right the way through.
0:10:10 > 0:10:13So, oil, preheated at 160 degrees,
0:10:13 > 0:10:15you dip your chicken...
0:10:15 > 0:10:17into...
0:10:17 > 0:10:20the batter.
0:10:20 > 0:10:23And then pop it in, for between eight and ten minutes.
0:10:23 > 0:10:25Now, we're going to do two sauces,
0:10:25 > 0:10:27but we're going to have ours as dipping sauces.
0:10:27 > 0:10:29So you pays your money, takes your choice -
0:10:29 > 0:10:32one sauce, the other sauce, or no sauce, or both sauce.
0:10:32 > 0:10:35And, as we well know, variety is the spice of life.
0:10:37 > 0:10:39There we go. Isn't it great? Cos you can cook at the table.
0:10:39 > 0:10:42So, I want four cups of soy.
0:10:46 > 0:10:48Add 25ml of mirin,
0:10:48 > 0:10:50which is rice wine.
0:10:51 > 0:10:52The same of vinegar.
0:10:53 > 0:10:55A bit of grated ginger
0:10:55 > 0:10:57and two cloves of garlic.
0:10:58 > 0:11:02Stir in about 50g of brown sugar
0:11:02 > 0:11:04and a few drops of sesame oil.
0:11:04 > 0:11:06Add a teaspoon of cornflour to thicken.
0:11:08 > 0:11:10And finish off proceedings
0:11:10 > 0:11:13with a sprinkling of sesame seeds.
0:11:13 > 0:11:14Ta-da!
0:11:14 > 0:11:18That's the first dipping sauce - the sweet, soy sauce.
0:11:18 > 0:11:21But it wouldn't be Korea without a banging-hot chilli sauce.
0:11:21 > 0:11:23We start off with this staple of Korean cookery,
0:11:23 > 0:11:25the red pepper paste.
0:11:25 > 0:11:29- Hot! It's addictive, isn't it? - It is, very.
0:11:29 > 0:11:32It's chillies, they release endorphin and it makes you happy -
0:11:32 > 0:11:34I think that's why the Koreans are happy.
0:11:34 > 0:11:39Now, one big spoonful of chilli sauce
0:11:39 > 0:11:41and one teaspoon of rice vinegar.
0:11:41 > 0:11:45And now one tablespoon of honey.
0:11:45 > 0:11:49So, again, it's massive sweet and savoury hits.
0:11:49 > 0:11:52I finish that off with a little splash of sesame oil.
0:11:52 > 0:11:55Let's have a few more sesame seeds on this, just cos we can.
0:11:55 > 0:11:58There we are - in for eight minutes
0:11:58 > 0:12:00at 160 degrees.
0:12:00 > 0:12:03Now, that's the colour that we're looking for.
0:12:03 > 0:12:05Cooked through, but we're going to put
0:12:05 > 0:12:08the most wonderful colour on it when we turn it up to 190 degrees.
0:12:08 > 0:12:11Agh, that was hot.
0:12:11 > 0:12:12- Second fry - two minutes.- Right.
0:12:12 > 0:12:16The sauces are done there, they're waiting with anticipation.
0:12:16 > 0:12:17The chicken's nearly there.
0:12:17 > 0:12:19- I'll just clear down a bit. - Thanks, mate.
0:12:19 > 0:12:21Ooh!
0:12:22 > 0:12:23Right.
0:12:23 > 0:12:25Ooh!
0:12:25 > 0:12:27The anticipation's killing us.
0:12:27 > 0:12:29The moment of truth - the colour.
0:12:29 > 0:12:32- Oh, yes.- Oh, yeah. Right.
0:12:32 > 0:12:35- That batter's really stuck well, hasn't it?- So good.
0:12:35 > 0:12:37It's not covered in grease, it's not oily -
0:12:37 > 0:12:41and the secret to that is you get the temperatures correct.
0:12:41 > 0:12:44Get it right, the steam expands, forces out all the fat.
0:12:44 > 0:12:45This looks good.
0:12:47 > 0:12:49That'll do.
0:12:51 > 0:12:53But the burning question is...
0:12:53 > 0:12:55what does Kim think?
0:12:57 > 0:12:58This?
0:12:58 > 0:13:00- That's the sweet soy dipper.- Mm-hmm.
0:13:00 > 0:13:04Ginger smells really nice. I could smell it.
0:13:08 > 0:13:09Very juicy. Perfect.
0:13:09 > 0:13:11Strong ginger taste. Good.
0:13:11 > 0:13:13Mmm.
0:13:17 > 0:13:19Mmm.
0:13:19 > 0:13:23- Ooh.- Oh, that's good, isn't it? - Yeah.- Which sauce is your favourite?
0:13:23 > 0:13:26- Chilli. But that's nice as well. - They're both nice, yeah.
0:13:26 > 0:13:28High praise indeed from the man himself.
0:13:28 > 0:13:31'And the perfect drink to wash it all down with
0:13:31 > 0:13:32'is a glass of makgeolli,
0:13:32 > 0:13:36'Kim's potent home-brewed rice beer.'
0:13:36 > 0:13:37- Geonbae.- Geonbae.- Geonbae.
0:13:37 > 0:13:39'Aye, and, after a couple of glasses of that,
0:13:39 > 0:13:41'there's only one thing left to do.'
0:13:41 > 0:13:43Right, time for tunes.
0:13:43 > 0:13:45'Oh, do we have to?'
0:13:45 > 0:13:48- OUT OF TUNE:- # Like a shooting star leaping through the sky
0:13:48 > 0:13:50# Like a tiger
0:13:50 > 0:13:52# Defying the laws of gravity
0:13:52 > 0:13:55# I'm a racing car passing by
0:13:55 > 0:13:58# Like Lady Godiva... #
0:13:58 > 0:14:00'That home brew's got a lot to answer for, hasn't it?
0:14:00 > 0:14:02'Flippin' Nora!'
0:14:02 > 0:14:05- Oh, no, there's not, is there? - # Burnin' through the skies, yeah
0:14:05 > 0:14:07# 200 degrees
0:14:07 > 0:14:09# That's why they call me Mr Fahrenheit... #
0:14:14 > 0:14:15In the last 60 years,
0:14:15 > 0:14:17Britain has gone from rationing
0:14:17 > 0:14:19and an unadventurous national cuisine
0:14:19 > 0:14:23to having one of the most exciting cuisines in the world.
0:14:25 > 0:14:28After World War II, we needed to rebuild the country
0:14:28 > 0:14:31and, thanks to the British Nationality Act,
0:14:31 > 0:14:35all Commonwealth citizens got free entry to the UK to help.
0:14:38 > 0:14:40And, in the 25 years after the war,
0:14:40 > 0:14:43nearly half a million people arrived here from the West Indies,
0:14:43 > 0:14:46bringing with them cultural influences
0:14:46 > 0:14:47that have changed our...
0:14:47 > 0:14:49music...
0:14:49 > 0:14:50fashion...
0:14:50 > 0:14:52and, best of all, food.
0:14:52 > 0:14:54Since the 1960s, Caribbean carnivals
0:14:54 > 0:14:57have been the showcase for one of the best things
0:14:57 > 0:15:00to come out of Jamaica - jerk chicken.
0:15:01 > 0:15:04The seasoning was invented by escaped slaves in the 1600s
0:15:04 > 0:15:06to preserve their meat.
0:15:06 > 0:15:07It's now so popular
0:15:07 > 0:15:10we think of it as the Jamaican national dish.
0:15:10 > 0:15:12We've travelled the world, Kingy,
0:15:12 > 0:15:15and we're not afraid of going a few extra miles
0:15:15 > 0:15:18to find the finest jerk chicken in the UK.
0:15:18 > 0:15:22What, you mean it's not found in our great capital?!
0:15:22 > 0:15:25No, Si. We're off to Birmingham.
0:15:25 > 0:15:29Outside of London, more West Indians settled here than anywhere else.
0:15:29 > 0:15:32It's the perfect place to find a jerk master.
0:15:32 > 0:15:36Lorenzo Richards is an award-winning chef from Bromsgrove.
0:15:37 > 0:15:39Steady on, dude, is that not a bit rude, like?
0:15:39 > 0:15:41No, I'm not calling him a jerk!
0:15:41 > 0:15:45I mean, he is a master of the application of jerk seasoning.
0:15:45 > 0:15:47This man'll jerk anything,
0:15:47 > 0:15:50but his piece de resistance is jerk chicken.
0:15:50 > 0:15:54But how does one greet a jerk master, dude?
0:15:54 > 0:15:56I don't know, bud. But, you know,
0:15:56 > 0:15:59I'm looking forward to being transported to a Caribbean paradise.
0:15:59 > 0:16:03Endless rum punch, beaches, palm trees - the whack.
0:16:03 > 0:16:07Hot, savoury, spicy, flavoursome meat
0:16:07 > 0:16:10that conjures up the essence of a Caribbean island.
0:16:10 > 0:16:11Oh, I'm there!
0:16:18 > 0:16:21Well, this doesn't look like a Caribbean paradise, Kingy.
0:16:21 > 0:16:23I reckon we've got it wrong.
0:16:23 > 0:16:25Well, I was following YOU!
0:16:25 > 0:16:27I was following you, but you always get lost.
0:16:27 > 0:16:29I mean, you get lost trying to find your way to the bathroom.
0:16:29 > 0:16:31I don't!
0:16:45 > 0:16:47Du... Dude.
0:16:47 > 0:16:49Dude, look, it might just be me,
0:16:49 > 0:16:52but this definitely does not look like a jerk master's palace.
0:16:52 > 0:16:55Just a minute. Can you hear something? Can you hear it?
0:16:55 > 0:16:58- No.- Lads, can you just keep it down for a minute!
0:16:58 > 0:16:59Whoa!
0:16:59 > 0:17:02- DISTANT STEEL BAND PLAYS - Listen.
0:17:02 > 0:17:04That sounds more like it!
0:17:04 > 0:17:06BELLS JINGLE
0:17:06 > 0:17:08STEEL BAND CONTINUES Will you shut up with the bells?
0:17:08 > 0:17:11That is the sound of jerk chicken.
0:17:11 > 0:17:12Right, we're off.
0:17:12 > 0:17:14Crack on, boys. Crack on.
0:17:14 > 0:17:16- Yes!- Get in!
0:17:16 > 0:17:18This is the Caribbean. ALL CHEER
0:17:18 > 0:17:20Hello!
0:17:24 > 0:17:25Hello, ladies.
0:17:27 > 0:17:31- Oh, Master.- We're not worthy, dude. - How are you? How you doing man?
0:17:31 > 0:17:33Good to see you, good to see you.
0:17:33 > 0:17:35You're like the Obi-Wan Kenobi of jerk chicken.
0:17:35 > 0:17:37Well, you know, that's the word in the universe.
0:17:37 > 0:17:39- Look at that.- My infamous jerk...
0:17:39 > 0:17:41chicken on the go here.
0:17:41 > 0:17:43- Beautiful.- Oh, man. Do you do this?
0:17:43 > 0:17:45Do you get everybody from the community together
0:17:45 > 0:17:47- and have a crack on and...? - We've been doing...
0:17:47 > 0:17:49We do a Caribbean night here once a month,
0:17:49 > 0:17:51and we've been doing it for the last seven years.
0:17:51 > 0:17:52It's great, because, for me,
0:17:52 > 0:17:55it's bringing Caribbean food to the countryside.
0:17:55 > 0:17:58You've got real ale, jerk chicken, Morris men and the steel band.
0:17:58 > 0:18:01And do you know what? It works.
0:18:01 > 0:18:05Lorenzo's parents came to the UK from Jamaica in 1967.
0:18:05 > 0:18:06He was raised in Birmingham
0:18:06 > 0:18:08and he's made it his life's work
0:18:08 > 0:18:11to perfect his authentic jerk seasoning.
0:18:11 > 0:18:14I spent time in Jamaica, I spent time with my grandparents,
0:18:14 > 0:18:15my great-grandparents,
0:18:15 > 0:18:19understanding the ingredients and how to blend them together.
0:18:19 > 0:18:22You can get jerk seasoning in the shops,
0:18:22 > 0:18:26but this, ladies and gentlemen, is the real deal.
0:18:26 > 0:18:27How long will that cook for?
0:18:27 > 0:18:29This'll take about 30-40 minutes.
0:18:29 > 0:18:32It's a lot of smoke coming there. In fact, I'm blinded.
0:18:32 > 0:18:35There is, there is - but that's where all your flavour is, you know?
0:18:35 > 0:18:36These aren't just for show.
0:18:36 > 0:18:38These are to protect my eyes.
0:18:38 > 0:18:40Tell me, Lorenzo, what is the difference,
0:18:40 > 0:18:41say, between jerk chicken
0:18:41 > 0:18:45and the average Joe doing, you know, barbecued chicken?
0:18:45 > 0:18:49OK, well, jerking, yeah, it's a mixture of the cooking process
0:18:49 > 0:18:52and the blend of spices used, yeah?
0:18:52 > 0:18:55And the treated wood that we add to the coals
0:18:55 > 0:18:57will infuse and add extra flavour.
0:18:57 > 0:18:59What do you treat the wood with?
0:18:59 > 0:19:02- I like to use beer and stout. - Man, this is going to be amazing.
0:19:02 > 0:19:04It's just a flavour sensation, isn't it?
0:19:04 > 0:19:06It's a taste explosion, is what it'll be
0:19:06 > 0:19:08when you actually get to taste it, yeah.
0:19:08 > 0:19:10'Finally - the moment of truth.'
0:19:10 > 0:19:12Oh, look at this, man.
0:19:12 > 0:19:15'Lorenzo's about to reveal his secret
0:19:15 > 0:19:17'to making an authentic jerk marinade.'
0:19:19 > 0:19:22Over here, we've got...
0:19:22 > 0:19:25This is like discovering the theory of evolution.
0:19:25 > 0:19:27- It is.- Onions, ginger, garlic.- Yeah.
0:19:27 > 0:19:31Scot's bonnet, cinnamon, all-purpose seasoning,
0:19:31 > 0:19:33some oil to pull it together,
0:19:33 > 0:19:35some fresh thyme, curry powder.
0:19:35 > 0:19:38And this is pimento. Have a smell of that.
0:19:38 > 0:19:40- Oh, man.- Yeah?
0:19:40 > 0:19:42'I'm amazed that there's so much in it, Kingy.
0:19:42 > 0:19:46'A real mix of wet, dry and fresh stuff,
0:19:46 > 0:19:49'and the skill must be not burning the fresh ingredients.'
0:19:51 > 0:19:54Gents, making some jerk seasoning, I think, is in order.
0:19:54 > 0:19:57- Done, dude.- If you can chop these spring onions for me.- Yeah.
0:19:57 > 0:20:00- If you can mill some of this pimento here.- No worries, man.
0:20:03 > 0:20:06- How much spice do you like in your life?- Oh, man, as much as I can get.
0:20:06 > 0:20:10- We're practically Jamaicans. - When I've tasted your jerk, you know, I'll know.
0:20:10 > 0:20:12I'll know if it's real or not. OK.
0:20:12 > 0:20:15So this is the decider, this is the scotch bonnet, this is where
0:20:15 > 0:20:19you decide how much heat, you know, is going to be in the jerk.
0:20:19 > 0:20:22- This is the nuclear reactor. - Let's go three.
0:20:22 > 0:20:24HE MAKES EXPLOSION SOUND
0:20:24 > 0:20:29'Lorenzo's recipe also includes an ingredient from the Far East...'
0:20:29 > 0:20:31Oh, and then there's soy in there as well.
0:20:31 > 0:20:34'..which, he says, improves the depth of flavour.'
0:20:35 > 0:20:38- To be honest...- God, you could bring people back from the dead with that.
0:20:38 > 0:20:40LORENZO LAUGHS
0:20:40 > 0:20:41Yeah, I've done that.
0:20:41 > 0:20:45OK, so this is just a whole chicken that's been cut in half.
0:20:45 > 0:20:46Just score the chicken,
0:20:46 > 0:20:51just to let the flavour get into it a little bit more, you know?
0:20:51 > 0:20:55'Leaving the skin on means it will be delicious and crispy.'
0:20:55 > 0:20:58- And what we're going to do is be very, very generous.- Yeah.
0:20:58 > 0:21:02- Do we need to leave it to marinate? - I always marinate it for 24 hours.
0:21:02 > 0:21:06How important is chicken in the Caribbean, the West Indian culture?
0:21:06 > 0:21:08Sunday, we'd have chicken, rice and peas.
0:21:08 > 0:21:11- Monday...- Monday.- ..we'd have what was left from Sunday.
0:21:11 > 0:21:15So we'd have chicken, rice and peas. Chicken southern fried style.
0:21:15 > 0:21:18Chicken wings. Barbecued chicken.
0:21:18 > 0:21:20You know? So, yeah, chicken is really important, really.
0:21:20 > 0:21:25And it's cheap, relatively cheap and it's quite healthy as well.
0:21:25 > 0:21:29Compared to some other meats. It's something that we've always used.
0:21:31 > 0:21:34So, how much longer have we got to wait, Lorenzo?
0:21:34 > 0:21:37I suggest probably about ten minutes for some of the smaller pieces, and,
0:21:37 > 0:21:40you know, we'll be good to go.
0:21:40 > 0:21:42'Now, what can we do for ten minutes?'
0:21:42 > 0:21:45- Limbo! - CHEERING
0:21:45 > 0:21:46Go, go, go.
0:21:46 > 0:21:50Lower, lower, lower. Go, go, go, go,
0:21:50 > 0:21:52go, go, go, go, go, go,
0:21:52 > 0:21:55go, go, go, go, go... Ah!
0:22:04 > 0:22:07- You've got the groove, man. - 'This is immense.
0:22:07 > 0:22:10'Who needs to go to London for a Caribbean carnival atmosphere?
0:22:10 > 0:22:12'And the authentic jerk chicken.'
0:22:19 > 0:22:21You can forget going on your fancy cruises.
0:22:21 > 0:22:25Bromsgrove! I've seen the light.
0:22:28 > 0:22:31- Yeah, it's exactly that, man... - Oh, here we go.- Gentleman.
0:22:31 > 0:22:33- Oh!- Lorenzo!
0:22:33 > 0:22:35This is a little surprise for you.
0:22:35 > 0:22:39- You've got some jerk chicken Scotch eggs here.- Oh, you are kidding me.
0:22:39 > 0:22:43'I thought we'd seen it all when we tasted the Manchester egg
0:22:43 > 0:22:44'made with black pudding.
0:22:44 > 0:22:47'But a Scotch egg made with jerk chicken,
0:22:47 > 0:22:50'this could be a game changer.'
0:22:50 > 0:22:51It's still warm.
0:22:51 > 0:22:53Oh, man, that is awesome.
0:22:53 > 0:22:56The flavour of the chicken... The egg is just so...
0:22:56 > 0:22:57Chicken and egg in a one-er.
0:22:57 > 0:23:01- Oh, yes!- Hey!
0:23:01 > 0:23:05OK. Gentlemen, I give you jerk chicken in its purest form.
0:23:05 > 0:23:09Oh, man, look at that. I've died and gone to heaven.
0:23:15 > 0:23:17Wow! Yeah.
0:23:17 > 0:23:21It's savoury, it's smoky, it's juicy.
0:23:21 > 0:23:24The heat from the chillies, though, dude. Perfect, man.
0:23:24 > 0:23:28It's one of the most complete things I think I've tasted.
0:23:28 > 0:23:31- It is so, so good. - It really is quite special.
0:23:31 > 0:23:36- Jerk chicken, washed down with British ale.- It is, isn't it?
0:23:36 > 0:23:38The most quintessentially British drink
0:23:38 > 0:23:40crossed with Caribbean chicken.
0:23:40 > 0:23:41And that's it, isn't it?
0:23:41 > 0:23:44I just love the way everybody comes together around the world and
0:23:44 > 0:23:48- enjoys chicken.- But you know, Si, this is just the tip of the iceberg.
0:23:48 > 0:23:51What would you think if I told you that one of Britain's
0:23:51 > 0:23:55greatest culinary exports came from just up the road in Birmingham?
0:23:55 > 0:23:59- Can you guess what it is? - Er, porkpie? Bacon?
0:23:59 > 0:24:02- Hedgehog flavoured crisps?- No.
0:24:03 > 0:24:07Let me take you back to 1970s Birmingham.
0:24:07 > 0:24:09IN BRUMMIE ACCENT: Memories, dude, memories.
0:24:09 > 0:24:14Since 1951, immigration to Britain's second city from the
0:24:14 > 0:24:17Commonwealth has increased by 900%.
0:24:17 > 0:24:21Most of the new arrivals came from the Indian subcontinent,
0:24:21 > 0:24:24and they brought their traditional recipes with them.
0:24:24 > 0:24:26It was in the mid-1970s
0:24:26 > 0:24:29that Britain's most popular curry dish was invented.
0:24:29 > 0:24:32The chicken balti!
0:24:32 > 0:24:35It was the Pakistani/Kashmiri communities
0:24:35 > 0:24:39who based this dish on home style cooking.
0:24:39 > 0:24:42I mean, it's not for nothing that Birmingham's known
0:24:42 > 0:24:44as the curry capital of Britain.
0:24:44 > 0:24:46- Cheers.- Cheers.
0:24:46 > 0:24:51Now, the chicken balti is world-famous. And get this...
0:24:51 > 0:24:54It's even been exported back to Pakistan and India.
0:24:54 > 0:24:57Well, that's mad. It's like selling coals to Newcastle.
0:24:57 > 0:24:59You know what, dude, that's amazing.
0:24:59 > 0:25:02I tell you what, it's put me right in the mood for a curry.
0:25:02 > 0:25:03Here, dude.
0:25:03 > 0:25:06I know this bloke, right, that can make
0:25:06 > 0:25:09a bona fide Birmingham chicken balti in less than ten minutes.
0:25:09 > 0:25:12You're on, man, but let's make it quick.
0:25:14 > 0:25:17Only a handful of chefs in Birmingham can lay claim to
0:25:17 > 0:25:19being authentic chicken balti chefs.
0:25:19 > 0:25:23And it's not your average chicken balti fella, I'll tell you that.
0:25:23 > 0:25:26A campaign has been started for the Birmingham chicken balti to
0:25:26 > 0:25:29have protected status. You know, like Parma ham.
0:25:29 > 0:25:32- Well, and Cumberland sausages.- Yeah.
0:25:32 > 0:25:35If you want to taste a real Birmingham chicken balti,
0:25:35 > 0:25:37you'll have to find one of the six restaurants in the UK that
0:25:37 > 0:25:41serve the genuine article. Luckily, we know where one of them is.
0:25:41 > 0:25:44Chef Zafar Hussain is standing by like a coiled spring.
0:25:44 > 0:25:47Now, my mate Si, he reckons that you can produce
0:25:47 > 0:25:51- a balti from scratch in less than ten minutes.- He definitely can.
0:25:51 > 0:25:53I don't reckon - I'd definitely know, sir.
0:25:53 > 0:25:55If you don't believe me, you can time me.
0:25:55 > 0:25:57Is that kind of normal for a balti, it's got to be done quick?
0:25:57 > 0:25:59Yeah, because the average customer
0:25:59 > 0:26:01is not going to wait an hour and a half for a chicken curry,
0:26:01 > 0:26:04so it's got to be fast-cooked and fresh as well.
0:26:04 > 0:26:07We cook the balti in the proper balti dish itself,
0:26:07 > 0:26:09and I believe in it that much, I've even got it stamped.
0:26:09 > 0:26:13- "Made in Birmingham. Home of the real balti."- Come on!
0:26:13 > 0:26:16- This has to be seen to be believed. - I tell you, he's awesome, dude, he's awesome.
0:26:16 > 0:26:20- Right, Kingy, stopwatch at the ready.- And five, four, three,
0:26:20 > 0:26:23two, one, go.
0:26:23 > 0:26:25OK, first of all, vegetables.
0:26:25 > 0:26:28Green peppers, onions and tomatoes going in. Fresh garlic.
0:26:28 > 0:26:32- That's the building blocks of most good cooking.- Absolutely.
0:26:32 > 0:26:35- So, sizzle up.- Ah, now that's the flavour, isn't it?
0:26:35 > 0:26:36That's part of the flavour.
0:26:36 > 0:26:40You get restaurants down in London, or up in Newcastle,
0:26:40 > 0:26:43claiming they've got a balti on their menu, but it's not.
0:26:43 > 0:26:44It's a complete fake.
0:26:44 > 0:26:47Because what they do is they cook in a different pan and then
0:26:47 > 0:26:51transfer it into a small, shiny, little bowl and saying it's a balti.
0:26:51 > 0:26:55But that's not the real deal. THIS is the real deal.
0:26:55 > 0:26:59'Zaf's using the chicken breast, which is unusual for curry as
0:26:59 > 0:27:02'chicken on the bone or the thighs gives more flavour, but no part of
0:27:02 > 0:27:06'the chicken cooks quicker than the breast, and this is a quick curry.'
0:27:08 > 0:27:10A bit of green chilli. Paprika.
0:27:10 > 0:27:12Turmeric.
0:27:12 > 0:27:14And a bit of chilli powder.
0:27:14 > 0:27:17As soon as they hit the pan and flame,
0:27:17 > 0:27:19- the smell just, oh... - Yeah, yeah.
0:27:19 > 0:27:22All those flames that you can see burning off,
0:27:22 > 0:27:24that's the excess oil that the dish doesn't need.
0:27:24 > 0:27:28- It's just going to clog up your arteries and give you a heart attack at 40.- You know, he's not wrong.
0:27:28 > 0:27:31- That's us told, definitely. Well, I know what I'm doing. - Time check, Kingy.
0:27:31 > 0:27:35- Three minutes and eight seconds. - And then this is our base sauce.
0:27:35 > 0:27:40- Right.- All it consists of is just a bit of onion, garlic and ginger.
0:27:40 > 0:27:42And a few spices as well.
0:27:42 > 0:27:44How old were you, Zaf, when you started working here?
0:27:44 > 0:27:46- I was 12 years old.- Yeah?- Yeah.
0:27:46 > 0:27:49- Don't tell me about the child labour laws.- No, I'm not on about that.
0:27:49 > 0:27:50THEY LAUGH
0:27:50 > 0:27:52- Cumin.- Yeah.- Fenugreek.
0:27:52 > 0:27:56Then you've got garam masala and coriander powder.
0:27:56 > 0:27:58I tell you what, it's just a pinch...
0:27:58 > 0:27:59You just instinctively know, don't you?
0:27:59 > 0:28:02There's no measuring spoons or anything like that.
0:28:02 > 0:28:04- Whack it in. - I've been doing it long enough.
0:28:04 > 0:28:09- That's half-time, mate. Half-time. - Half-time, oh...- Five minutes.- Easy.
0:28:09 > 0:28:12'You know, the clock's ticking but he's so relaxed
0:28:12 > 0:28:16'about his sub-ten minute balti he's preparing some naan bread!'
0:28:16 > 0:28:19'Now that's just showboating!'
0:28:20 > 0:28:22And what's going in here?
0:28:22 > 0:28:25- Fresh coriander.- He's coasting this, you know.- He is. Talking as well.
0:28:25 > 0:28:30- And guess what? It's ready.- Right. - That's it.- 6 minutes 48 seconds.
0:28:35 > 0:28:38- There you are, guys. Can't get fresher than that.- No.
0:28:38 > 0:28:40Mr Myers.
0:28:44 > 0:28:48It's hot because the balti keeps it warm. It's sublime.
0:28:48 > 0:28:50You can taste the flame.
0:28:50 > 0:28:52You get that...almost like a char-grilled flavour...
0:28:52 > 0:28:54- Yeah, you do.- ..from the flame.
0:28:54 > 0:28:56It's because it's been cooked in the same dish.
0:28:56 > 0:28:59Anything that's in there stays in there.
0:28:59 > 0:29:02Then you get the crispy bits on the bottom of the balti dish.
0:29:02 > 0:29:05- What I love about our job, dude... - Mm?
0:29:05 > 0:29:09..is the privilege of being able to eat stuff like this,
0:29:09 > 0:29:10and meet people like you.
0:29:10 > 0:29:13- That's absolutely superb. - That's great.
0:29:14 > 0:29:16Birmingham chicken balti.
0:29:16 > 0:29:19You know, I can't think of anything better that we've exported
0:29:19 > 0:29:23- to the Indian subcontinent. - I can.- Really?
0:29:28 > 0:29:30It's quite good being out here, isn't it?
0:29:30 > 0:29:32Cos they don't it knock it our way. It's brill.
0:29:32 > 0:29:35- Oh, crikey, it's like watching paint dry.- It is, aye.
0:29:35 > 0:29:38But there's nothing so quintessentially British
0:29:38 > 0:29:41as the thwack of leather on willow.
0:29:42 > 0:29:44Freshly brewed tea in china cups.
0:29:44 > 0:29:46A tranche of Victoria sponge.
0:29:46 > 0:29:48- Cucumber sandwiches.- Give over!
0:29:48 > 0:29:53When was the last time that you ever ate a cucumber sandwich? Blargh!
0:29:55 > 0:29:58We've gotta come up with something better than a cucumber sandwich,
0:29:58 > 0:30:00dude, at half-time or whatever the flippin' heck they call it.
0:30:00 > 0:30:02- We better get a move on... - PLAYERS:- Oh!
0:30:02 > 0:30:05..because the way this lot are playing, it's not going to be long.
0:30:05 > 0:30:09Dude, it's gotta be something quintessentially British.
0:30:09 > 0:30:11Aye, I've got it. A curry!
0:30:11 > 0:30:14But with a particularly British spice.
0:30:17 > 0:30:18Howzat?!
0:30:18 > 0:30:20Come here and I'll show you.
0:30:20 > 0:30:22HE WHISTLES
0:30:25 > 0:30:26CHEERING
0:30:26 > 0:30:28- Curry!- Yes! Not half.- Right.
0:30:28 > 0:30:32- And this is a peculiar curry that we've never cooked before.- No.
0:30:32 > 0:30:36- It's a new one in our repertoire-y - It is and what a repertoire-y...
0:30:36 > 0:30:40Shorshe...shorshe... It's really hard to pronounce. Shorshe Murgi.
0:30:40 > 0:30:45- Shorshe Murgi. It means, translated, "mustard chicken."- Oh, does it?- Yes.
0:30:45 > 0:30:48- Oh.- And this is what's special about our curry.
0:30:48 > 0:30:51This is what it's all about - mustard seeds.
0:30:51 > 0:30:53Yellow mustard seeds and brown mustard seeds.
0:30:53 > 0:30:56And that is the British ingredient.
0:30:56 > 0:30:58Cos that's what you have with your roast beef.
0:30:58 > 0:31:01And now, of course, you've got mustard with one of the best
0:31:01 > 0:31:03chicken curries you're ever going to taste.
0:31:03 > 0:31:06You know what you need for a chicken curry? A chicken.
0:31:06 > 0:31:09First off, I take an onion, peel it and chop it.
0:31:09 > 0:31:12Everything starts with a peeled and chopped onion, doesn't it?
0:31:12 > 0:31:15Well, apart from evolution, of course. We started with the egg.
0:31:15 > 0:31:17It didn't. It started with the chicken.
0:31:17 > 0:31:21I keep telling you, you cannot have an egg without a chicken.
0:31:21 > 0:31:24I want about a 5cm piece of ginger.
0:31:24 > 0:31:28Do you know the little takeaway that I use at home, the Tandoori Oven?
0:31:28 > 0:31:32- Yeah, yeah.- Poor old chef, he died. - Really?- Mm. It was tragic.
0:31:32 > 0:31:35He slipped in the kitchen and fell into a "korma."
0:31:35 > 0:31:37A-ha-hey!
0:31:39 > 0:31:42Take four cloves of garlic.
0:31:43 > 0:31:47My garlic and ginger. This now needs to be pureed into a paste.
0:31:47 > 0:31:51Due to the fact that I'm on the edge of a cricket field and I've got
0:31:51 > 0:31:53no leccy, I've got to improvise.
0:31:53 > 0:31:57But I had an idea - bing! Light bulb moment.
0:31:57 > 0:32:02In Thailand they use a blending method called pounding, you know.
0:32:02 > 0:32:07Well, it's not a Thai pestle and mortar but this little belter,
0:32:07 > 0:32:08this'll sort this out.
0:32:08 > 0:32:10DISHES CLATTER LOUDLY
0:32:23 > 0:32:25So, the marinade.
0:32:25 > 0:32:28Half a lemon, half a teaspoon of turmeric.
0:32:28 > 0:32:30If you can get it,
0:32:30 > 0:32:34use Kashmiri chilli powder because it's great for colour.
0:32:34 > 0:32:36Look at how vibrant that colour is.
0:32:36 > 0:32:40Every Bengali housewife's favourite - the mustard oil.
0:32:42 > 0:32:44Take the skin off the chicken
0:32:44 > 0:32:46so the flavours can get right into the meat.
0:32:47 > 0:32:51- Is it working, dude? - Yeah. Works well, this.
0:32:51 > 0:32:54Forget your processor - buy a cricket bat.
0:32:54 > 0:32:56Right, dude, marinade's in.
0:32:56 > 0:32:57I need to make another paste now,
0:32:57 > 0:33:00which is a mustard seed and chilli paste.
0:33:00 > 0:33:03You can use the dark or the brown mustard seeds.
0:33:03 > 0:33:05I want a spoon of each.
0:33:07 > 0:33:08Right, go on.
0:33:13 > 0:33:17Into that, I want some chillies. Two of these little fiery devils.
0:33:20 > 0:33:22And just give it a quick bash.
0:33:22 > 0:33:24HE LAUGHS
0:33:24 > 0:33:26Paste number two.
0:33:26 > 0:33:29Maestro, the pan is yours.
0:33:29 > 0:33:34Right, so you want about a tablespoon of mustard oil.
0:33:34 > 0:33:35Cinnamon.
0:33:35 > 0:33:39Cloves go in. Two black cardamoms.
0:33:39 > 0:33:44Break those down a little bit just so the oils can come out.
0:33:44 > 0:33:48- So half a teaspoon of nigella seed. - Two more little green chillies.
0:33:48 > 0:33:51Just slash them like that. I want the flavour rather than the heat.
0:33:51 > 0:33:54But when you want the dish you can just pick the chillies out.
0:33:54 > 0:33:58There will always be some burke who'll go, "I can eat it."
0:33:58 > 0:33:59Well, good luck to them.
0:33:59 > 0:34:04When the cardamoms are popping, the onions come a-rocking.
0:34:04 > 0:34:06It really has worked rather well with me cricket bat.
0:34:09 > 0:34:12Oh, the mustard oil with the cardamoms, the chillies,
0:34:12 > 0:34:14the ginger - it's everything I love about food.
0:34:14 > 0:34:16- Put the chicken in?- Mm-hm.
0:34:16 > 0:34:19And this has been skinned, which is what we want.
0:34:19 > 0:34:21The reason that we want to make sure this is on the bone
0:34:21 > 0:34:23is cos it just adds flavour.
0:34:23 > 0:34:28And in 15 minutes' time we pop in the mustard paste and some water.
0:34:28 > 0:34:29See you later.
0:34:31 > 0:34:33# I don't like cricket
0:34:33 > 0:34:35- # Oh, no - Oh, no
0:34:35 > 0:34:37# I love it
0:34:40 > 0:34:43# I don't like cricket... #
0:34:43 > 0:34:44Oof!
0:34:44 > 0:34:46# I love it
0:34:48 > 0:34:49# I don't like cricket... #
0:34:49 > 0:34:51It'll go wrong.
0:34:51 > 0:34:53Come ' here, you, ya lummox.
0:34:53 > 0:34:54# I love it! #
0:34:54 > 0:34:56GLASS SMASHES Ah!
0:35:03 > 0:35:08Oh! Massive flavour. That is a good curry from Bengal to Birmingham.
0:35:08 > 0:35:11Those that want a leg can have a leg, those that want a breast
0:35:11 > 0:35:15can have a breast, but everybody is going to want the sauce.
0:35:15 > 0:35:18Garnish with coriander and fresh chilli.
0:35:20 > 0:35:24Right, that is like no other cucumber sandwich I've ever seen.
0:35:24 > 0:35:26Ooh!
0:35:26 > 0:35:28Hey-hey!
0:35:28 > 0:35:31Our shmoozy...sherti...shusheshe...
0:35:31 > 0:35:33Shorshe Mur-Kingi -
0:35:33 > 0:35:35a Bengali curry with a British twist.
0:35:39 > 0:35:41Oh, that smells good!
0:35:41 > 0:35:43Ooh, what you got, lads?
0:35:43 > 0:35:45Oh, cucumber sandwiches.
0:35:45 > 0:35:48- Let's spread the love. - Go on, lads.
0:35:48 > 0:35:50That's we love, some of that.
0:35:50 > 0:35:54- Keep your butties.- Thank you very much.- There you go, gentlemen.
0:35:54 > 0:35:55Thank you, sir.
0:35:57 > 0:36:00Mm, that's lovely, that. Mm, gorgeous.
0:36:00 > 0:36:01RAIN DRIZZLES
0:36:01 > 0:36:04- Tell you what, fellas - rain is definitely stopping play.- It is.
0:36:04 > 0:36:07- It is.- Let's get in. Quick, come on.
0:36:07 > 0:36:09- Typical of the British summer.- Aye.
0:36:14 > 0:36:16It took almost 40 years
0:36:16 > 0:36:19for chicken curries to become so popular in Britain.
0:36:19 > 0:36:22But sometimes a chicken dish arrives on these shores
0:36:22 > 0:36:25that changes the game overnight.
0:36:25 > 0:36:28We may have just been halfway round the world and back but that's
0:36:28 > 0:36:33nothing compared to the journey one of our best-loved and most
0:36:33 > 0:36:38recently arrived chicken dishes has made to get to the UK!
0:36:40 > 0:36:42Piri piri chicken is a fiery dish
0:36:42 > 0:36:46that made its way onto our high streets via Africa.
0:36:46 > 0:36:49Africa? I thought it was Portuguese?
0:36:49 > 0:36:52Aha! It stopped off there en route
0:36:52 > 0:36:54but the story began on the African continent
0:36:54 > 0:37:00where piri piri chillies were used to season meat.
0:37:00 > 0:37:02In the 1600s, Portuguese sailors
0:37:02 > 0:37:04took piri piri chillies home with them and, over the years,
0:37:04 > 0:37:08the nation adopted the seasoning, making it their own.
0:37:08 > 0:37:12For years it was every chicken-lover's best kept secret,
0:37:12 > 0:37:15until a multinational chain of grilled chicken outlets
0:37:15 > 0:37:21opened in the '90s and everyone went bazonkas for piri piri chicken.
0:37:21 > 0:37:25Now, those aforementioned outlets serve up more than a half a million
0:37:25 > 0:37:29chickens to 800,000 customers a week.
0:37:29 > 0:37:31- Yeah.- What?- You fancy cooking some?
0:37:31 > 0:37:35- What, right here, right now? - Well, why not?
0:37:39 > 0:37:44No time like the present, and cooking on the go is what we do.
0:37:49 > 0:37:51Ohh!
0:37:51 > 0:37:55The secret to piri piri is that it's simple but effective.
0:37:55 > 0:37:57A bit like us.
0:38:06 > 0:38:10# Look a balla ba ba-rarra-ba-ra-ra-ra
0:38:10 > 0:38:13# Lisbon, Porto and Faro, too
0:38:13 > 0:38:17# We're gonna build a chicken piri piri just for you! #
0:38:17 > 0:38:19- Portugal have done well, haven't they?- Haven't they?
0:38:19 > 0:38:22Not only were they winners in Euro 2016,
0:38:22 > 0:38:26their chicken dish is a worldwide winner.
0:38:26 > 0:38:28It's a phenomena worldwide. Worldwidely.
0:38:28 > 0:38:31- And so good that they named it twice.- Piri piri chicken.
0:38:31 > 0:38:33The Portuguese went to Mozambique,
0:38:33 > 0:38:36and in Swahili "piri piri" means "pepper pepper."
0:38:36 > 0:38:38# A-hah! #
0:38:38 > 0:38:42Piri piri is that favourite chicken, you know,
0:38:42 > 0:38:45that your "nan does" you know what I mean? Yeah?
0:38:45 > 0:38:48But now you don't have to go there, to your "nan"...
0:38:48 > 0:38:51- You can make your own.- And it's brilliant cos you can barbecue it,
0:38:51 > 0:38:53you can put it in the oven, whatever you fancy.
0:38:53 > 0:38:56- So we're going to start, aren't we, Dave?- We are.
0:38:56 > 0:38:58I'm going to concentrate on making the marinade but, you see,
0:38:58 > 0:39:02the marinade is everything in piri piri and ours is brilliant.
0:39:02 > 0:39:05Better than 'owt you get out of a bottle.
0:39:05 > 0:39:07And I have this incredible little blender.
0:39:07 > 0:39:11Cos obviously I'm in a car park of a service station.
0:39:11 > 0:39:14HE MIMICS LAWNMOWER ENGINE
0:39:14 > 0:39:18"I can't get this bloomin' lawnmower to start!"
0:39:20 > 0:39:23I have a feeling, dude, it's going to take us ages.
0:39:23 > 0:39:27Start off with one roughly chopped onion applied to me magic blender.
0:39:27 > 0:39:30- Excellent.- Thank you.- I'm just going to start on spatchcocking.
0:39:30 > 0:39:34What you do is you turn it upside down, like that.
0:39:34 > 0:39:37Spatchcocking just involves removing the bird's backbone
0:39:37 > 0:39:39so it's easier to flatten.
0:39:39 > 0:39:42Oh, you could have been a surgeon.
0:39:42 > 0:39:44I know, dude, I missed me callin'.
0:39:44 > 0:39:47See that there? That's what you want out.
0:39:47 > 0:39:50Four cloves of garlic are added to my onion.
0:39:50 > 0:39:54These big chillies aren't very hot so I'm going to use four of these
0:39:54 > 0:39:58just to fire it up. And two of these little bird's eye chillies.
0:39:58 > 0:40:02These devils are hot so I'm going to seed and top and tail these chillies
0:40:02 > 0:40:04and slice them and add them to the mix.
0:40:04 > 0:40:08Of course, chillies like this can be very hot and can be dangerous.
0:40:08 > 0:40:11- Oh, dangerous.- So, if you are worried, you could use rubber gloves
0:40:11 > 0:40:12for this.
0:40:13 > 0:40:16And that, madam, is one flat chicken.
0:40:16 > 0:40:18Once flattened, the breast, meat and legs
0:40:18 > 0:40:21can cook more quickly and evenly.
0:40:21 > 0:40:23It's also perfect for the barbecue.
0:40:23 > 0:40:26- And why did this chicken cross the road?- Dunno.
0:40:26 > 0:40:28To see his flatmate!
0:40:28 > 0:40:29Ha-ha!
0:40:29 > 0:40:31Oh, yeah, we just keep 'em coming.
0:40:31 > 0:40:34So it starts off like that and ends up like that.
0:40:34 > 0:40:37It looks like it's been run over by one of those very large trucks that
0:40:37 > 0:40:41are constantly passing us and making the sound man slightly twitchy.
0:40:41 > 0:40:44- Oh, aye.- Have a look at 'em. Look, look. That's Tim being twitchy.
0:40:44 > 0:40:46- Tim had hair before we came to this car park.- He did.
0:40:46 > 0:40:49I want the zest and juice of two lemons.
0:40:49 > 0:40:51- I'll tidy up for you, mate. - Thank you, sweetpea.
0:40:53 > 0:40:56Portuguese are very, very fond of vinegar.
0:40:56 > 0:40:59And there's a good reason why - vinegar's a great base
0:40:59 > 0:41:03for a marinade because the acetic acid helps soften the meat.
0:41:03 > 0:41:06And a splash of Worcestershire sauce.
0:41:06 > 0:41:08I put a teaspoon of paprika.
0:41:08 > 0:41:12A teaspoon of oregano.
0:41:12 > 0:41:14And a teaspoon of sugar.
0:41:14 > 0:41:16I think I'm just going to give this a mulch.
0:41:20 > 0:41:23- Flippin' Nora, it's brilliant! - It's brilliant.
0:41:23 > 0:41:28Now, half of this parsley, stalks an' all.
0:41:28 > 0:41:31This is fragrant and cooling. It's beautiful.
0:41:31 > 0:41:34If I can get this lawnmower started...
0:41:35 > 0:41:38I've never seen you do so much work for ages.
0:41:38 > 0:41:40# Oh-cha, ah-cha, oh-cha-ah
0:41:40 > 0:41:42- # Umpa umpa - Stick it up your jumpa. #
0:41:43 > 0:41:46Smell that, it's brilliant.
0:41:46 > 0:41:49And there you have the basis of our piri piri marinade.
0:41:49 > 0:41:52An intriguing combination of flavours,
0:41:52 > 0:41:54it's sweet and tart and fiery and tangy.
0:41:54 > 0:41:56It shouldn't really work but it does.
0:41:56 > 0:41:59I'm going to put that in there like that.
0:42:00 > 0:42:02And then...
0:42:02 > 0:42:05You know when you're doing that, what do you think about?
0:42:05 > 0:42:10Er...well, you know, rubbing suntan cream into your partner's back.
0:42:16 > 0:42:20But, you know, chicken takes flavour so well and this needs to go
0:42:20 > 0:42:23into the fridge to marinate for at least 24 hours.
0:42:23 > 0:42:25It's going to soak up the flavour.
0:42:25 > 0:42:28We just need to make another one and that's two chickens.
0:42:28 > 0:42:31No, there's not a problem with two chickens.
0:42:31 > 0:42:34No, we need one each. One each.
0:42:34 > 0:42:37Piri piri - so good they named it twice.
0:42:37 > 0:42:39And so tasty we're making it twice.
0:42:39 > 0:42:41But we're not cooking these now.
0:42:41 > 0:42:44We'll make our piri piri chicken when it's properly marinated,
0:42:44 > 0:42:49which takes a minimum of four hours or, ideally, overnight.
0:42:49 > 0:42:51Tick-tock, tick-tock.
0:42:51 > 0:42:53# Any time is chicken o'clock. #
0:42:53 > 0:42:56So, into our Tardis-like top box they go.
0:42:56 > 0:43:00Of course, there's a fully integrated fridge-freezer in there!
0:43:00 > 0:43:02Honest!
0:43:05 > 0:43:08Exotic dishes like piri piri chicken
0:43:08 > 0:43:11are right at home here in Britain.
0:43:11 > 0:43:14The smorgasbord of fantastic flavours we now take for granted
0:43:14 > 0:43:20means our diet is unrecognisable from the days of post-war rationing.
0:43:20 > 0:43:23Birmingham isn't just home to the largest Caribbean community
0:43:23 > 0:43:25outside London,
0:43:25 > 0:43:29it also boasts the biggest Asian community outside the capital.
0:43:29 > 0:43:33And ingredients from the Indian subcontinent are so plentiful here
0:43:33 > 0:43:35you can pick up essential spices
0:43:35 > 0:43:39for a delicious curry in virtually any local shop.
0:43:39 > 0:43:42If you got to the Asians shops, they're turning over so much spice,
0:43:42 > 0:43:45the chances are what you're buying is going to be banging fresh.
0:43:45 > 0:43:46Get in.
0:43:46 > 0:43:49Do you know, there's nothing new about herbs and spices in Britain
0:43:49 > 0:43:53- cos we've had all this since Roman times.- Yeah, dude.
0:43:53 > 0:43:56But when you explore these shops you can really appreciate
0:43:56 > 0:43:59the regional varieties in Indian cooking.
0:43:59 > 0:44:03In the North, the cuisine is less spicy but they use
0:44:03 > 0:44:06a lot of red and green chillies as well as saffron.
0:44:08 > 0:44:13See this, everywhere you look you get ideas for cooking.
0:44:13 > 0:44:14Ground cumin.
0:44:14 > 0:44:18Ground coriander. And we'll get the whole ones as well.
0:44:18 > 0:44:20- There's whole coriander, dude.- Yeah.
0:44:20 > 0:44:22Black cardamoms and green cardamoms.
0:44:22 > 0:44:26Green cardamoms give a slightly more subtle flavour. Black cardamoms,
0:44:26 > 0:44:30- you've got the smokey, back palate to it, don't you?- Oh, aye.
0:44:30 > 0:44:35Pungent spices like black pepper and tamarind are widely used
0:44:35 > 0:44:37in the hotter dishes of the South.
0:44:37 > 0:44:39Mustard is popular in Eastern cooking.
0:44:39 > 0:44:43We used loads in our Shorshe Murgi - a Bengali curry.
0:44:43 > 0:44:46Whilst western India is a bit more cosmopolitan.
0:44:46 > 0:44:49Dried spices you cook into the dish,
0:44:49 > 0:44:52finish off with...your coriander, your parsleys,
0:44:52 > 0:44:53your basils and your freshes.
0:44:56 > 0:44:57- I am excited.- I am too.
0:44:57 > 0:45:00Cos we're not shopping for spices for ourselves -
0:45:00 > 0:45:02we're going to meet two very special young men.
0:45:02 > 0:45:05- What do we take 'em? - Spice, dude, spice.- Spice.
0:45:05 > 0:45:08- I love it here, it's great.- Well, they're not having all of this.
0:45:08 > 0:45:11Well, you know, we should take some back.
0:45:11 > 0:45:15The guys we're shopping for are Raj Chahal and Am Singh
0:45:15 > 0:45:18who work the hit festival circuit.
0:45:18 > 0:45:22Inspired by their Punjabi heritage they create unique spice mixes
0:45:22 > 0:45:24for their chicken dishes.
0:45:27 > 0:45:31Chicken dominates the street food, pop-up and takeaway scene in the UK.
0:45:31 > 0:45:35It accounts for nearly half of all the meat eaten here.
0:45:37 > 0:45:41Wherever people gather, there are flavours from all over the world.
0:45:41 > 0:45:44And chicken. And we want in.
0:45:44 > 0:45:46But it's a Thursday afternoon in Walsall
0:45:46 > 0:45:49so we have to have to settle on Raj's kitchen where the lads
0:45:49 > 0:45:53are trying out some new recipes for the upcoming festival season.
0:45:53 > 0:45:58- I'm looking forward to meeting these lads.- So am I. It'll be good.
0:45:58 > 0:46:02Now, this might not look like a laboratory of flavour but Raj
0:46:02 > 0:46:06and Am are the scientists working their magic in the kitchen.
0:46:07 > 0:46:09We didn't want to come empty handed, so we thought...
0:46:09 > 0:46:11- That's very nice of you. - Picked a few bits and bobs.
0:46:11 > 0:46:14We kind of got you a bit of everything, really. You go to
0:46:14 > 0:46:16a festival or if you're in the street - one, you want something
0:46:16 > 0:46:20you can eat in your hands. Two, you want something really, really tasty.
0:46:20 > 0:46:24And three, you want it hot and you want it now.
0:46:24 > 0:46:25What's going on?
0:46:25 > 0:46:29What we've got here is a onion bhaji and we've added chicken to that.
0:46:29 > 0:46:32- So it's like a pakora?- Yeah.
0:46:32 > 0:46:35'Raj and Am's seasonings have their roots 4,000 miles away
0:46:35 > 0:46:38'in the Punjab region of northern India.
0:46:38 > 0:46:41'It's one of the country's culinary powerhouses,
0:46:41 > 0:46:45'famed for its tandoori chicken and masala curries.'
0:46:45 > 0:46:48Chicken's a bland thing until you add a bit of spice to it
0:46:48 > 0:46:50and it turns into something fantastic.
0:46:50 > 0:46:53There's a few thousand years of heritage on how to put the
0:46:53 > 0:46:55- spicing into your chicken. - Absolutely.
0:46:55 > 0:46:57And the flavour's just going to get better and better
0:46:57 > 0:46:59till it's cooked outdoors.
0:46:59 > 0:47:01We're not putting any pressure...
0:47:01 > 0:47:03- but we want the full festival experience, boys.- OK.
0:47:03 > 0:47:06Right, boys, let's go. Let's go.
0:47:06 > 0:47:10How you experience food makes a huge difference to how it tastes.
0:47:18 > 0:47:22We prefer using thigh as opposed to breast cos our cooking method...
0:47:22 > 0:47:25chicken breast can quite often dry out.
0:47:27 > 0:47:30Chicken for three different wraps are whacked on the grill -
0:47:30 > 0:47:32a spicy one called the Just Right,
0:47:32 > 0:47:35a tandoori one and a garlic butter one.
0:47:35 > 0:47:39We're also lucky enough to be sampling some poultry prototypes
0:47:39 > 0:47:42yet to be unleashed on the festival circuit.
0:47:44 > 0:47:48The chicken pakora/onion bhaji hybrid we saw being prepared earlier
0:47:48 > 0:47:51and a chicken and cashew nut surprise.
0:47:51 > 0:47:55And looking at all that fresh fenugreek popping away -
0:47:55 > 0:47:57or methi, as it's known in the Punjab -
0:47:57 > 0:47:59it's going to be a nice one!
0:48:00 > 0:48:02No onions needed.
0:48:02 > 0:48:05Just cumin or jeera, as pronounced in Punjabi.
0:48:05 > 0:48:06Other herbs and spices.
0:48:06 > 0:48:09And to get properly in the mood for this fragrant food,
0:48:09 > 0:48:12we're staging our own mini festival.
0:48:12 > 0:48:15- You all right, festival friend? - Yeah, it's brilliant.- Aye.
0:48:15 > 0:48:19- I love festivals. - I do. I go to loads, me.
0:48:19 > 0:48:22And true to form, guess what? It's started flamin' raining.
0:48:22 > 0:48:26Beltin' down. Come on, Dave, it's great in here.
0:48:26 > 0:48:31- Oh, look at that, man.- Don't touch the flysheet, it'll come in.
0:48:31 > 0:48:33- Oh, can you smell that food? - I can, I'm starving.
0:48:33 > 0:48:36It's a proper festival thing - it's raining outside,
0:48:36 > 0:48:39we're all cosy in our lovely tent. Nothing could be more perfect
0:48:39 > 0:48:43unless I had something hot and spicy in me hand.
0:48:43 > 0:48:46'Here, I hope you're talking about Raj and Am's chicken wrap!'
0:48:46 > 0:48:47Are you having a good time?
0:48:47 > 0:48:50Well, I've never been this close to your groin, so, no, not really.
0:48:52 > 0:48:57Is it raining? I can smell that food. I stood on my poncho.
0:48:57 > 0:48:59Oh, I'm having a belting time.
0:48:59 > 0:49:02- Who's that?- Just followed us in.
0:49:02 > 0:49:04Festival friend.
0:49:06 > 0:49:10- Back to reality with a frenzy. - Come on, boys, come on.
0:49:10 > 0:49:12This is a full experience, isn't it?
0:49:12 > 0:49:16And I'm looking forward to tasting those pakora/bhajis cos they're new.
0:49:16 > 0:49:19- I've never tasted anything like that before.- Oh, look at that.
0:49:19 > 0:49:24The sweetened yoghurt dressing is to balance the lemony chicken.
0:49:24 > 0:49:26And it all smells amazing.
0:49:26 > 0:49:28Enjoy.
0:49:28 > 0:49:30Just look at that.
0:49:30 > 0:49:34- At this point the crew have decided they hate us.- Look.
0:49:38 > 0:49:40- Oh, hey, man.- Into it?
0:49:40 > 0:49:45The chicken thigh is so succulent and juicy, the spicing is perfect.
0:49:45 > 0:49:49It is like a meteorite that has come in from the Planet Lovely,
0:49:49 > 0:49:52straight into the crater that is my mouth.
0:49:52 > 0:49:53Oh!
0:49:55 > 0:49:58That's our new one. Nutty chicken.
0:49:58 > 0:50:00- Oh, wow.- The smell is amazing.
0:50:00 > 0:50:01Oh, hey.
0:50:01 > 0:50:04The nut comes right through it, doesn't it?
0:50:04 > 0:50:07The thing is, we've just been around the world, you know, eating chicken,
0:50:07 > 0:50:10and some of the best chicken we've ever eaten is in a garden
0:50:10 > 0:50:11in Birmingham.
0:50:12 > 0:50:16- Oh, look at that. - There's your tandoori.
0:50:16 > 0:50:18- Enjoy.- Thank you.
0:50:20 > 0:50:23Five, four, three, two, one.
0:50:27 > 0:50:29It's as good as you think it is.
0:50:29 > 0:50:32Traditionally, because we've been brought up with, obviously, Indian
0:50:32 > 0:50:35heritage, Punjabi cultures and watching our mums make
0:50:35 > 0:50:39miracles from nothing, we didn't want to just stay within the
0:50:39 > 0:50:42Punjabi or Indian remit, we didn't want to pigeonhole ourselves.
0:50:42 > 0:50:46- It's world food with a Punjabi heritage.- That's it.
0:50:46 > 0:50:47And that, I think, is really clever.
0:50:47 > 0:50:50And it's also quite a difficult balance.
0:50:50 > 0:50:52What festivals are you doing this year?
0:50:52 > 0:50:55City of Colours this Saturday. Got WOMAD.
0:50:55 > 0:50:58- Are you doing WOMAD?- Yeah, we're looking forward to going to WOMAD.
0:50:58 > 0:51:00WOMAD, it's a festival of world music.
0:51:00 > 0:51:04Within that you've got food and that's one of our riches.
0:51:04 > 0:51:08We can celebrate world food in our little island and we're dead proud
0:51:08 > 0:51:09and excited by that.
0:51:09 > 0:51:14As the years have gone on, adventurous cooks, like Raj and Am,
0:51:14 > 0:51:18are producing some really wonderful kind of exciting stuff.
0:51:18 > 0:51:21And that has given us a food heritage
0:51:21 > 0:51:23with which we lead the world.
0:51:32 > 0:51:36The best thing about coming home is seeing first-hand how chicken
0:51:36 > 0:51:40transcends race, religion and culture in the UK.
0:51:40 > 0:51:44The story of the chicken and egg dishes we've adopted and adapted
0:51:44 > 0:51:48tell a much bigger one about how the UK continually embraces
0:51:48 > 0:51:50global influences.
0:51:50 > 0:51:55Which is why we've ended up with some of the best food in the world
0:51:55 > 0:51:57right here on our doorstep.
0:51:57 > 0:52:03And the best way to find all that food in one place is at a festival
0:52:03 > 0:52:04like WOMAD.
0:52:04 > 0:52:09WOMAD makes complete sense. It's world music and global grub.
0:52:09 > 0:52:11It could be Around The World In 80 Eggs.
0:52:11 > 0:52:14- Hey, you, don't you forget the chicken.- Eggs.- Chicken.
0:52:14 > 0:52:16- Eggs were first. Eggs, eggs, eggs!- Chicken!
0:52:21 > 0:52:25More than 40,000 people come here every year to celebrate world music
0:52:25 > 0:52:28and food in a field in Wiltshire.
0:52:28 > 0:52:32- It's heaven on a plate. - Well, a recyclable plate, eh?
0:52:34 > 0:52:35This is epic, dude,
0:52:35 > 0:52:40but not as epic as all this chicken from around the world.
0:52:40 > 0:52:43What a great start, Si. We've got chicken from India but, look,
0:52:43 > 0:52:47- over there - Tibetan sesame chicken.- It's great.
0:52:47 > 0:52:51But it just makes me want to cook our piri piri chicken and make
0:52:51 > 0:52:54a contribution to this world festival of foodiness.
0:52:54 > 0:52:57- Look, there's Raj and Am. - You thinking what I'm thinking?
0:52:57 > 0:52:59That they're two incredibly fine-looking men?
0:52:59 > 0:53:01Oh, give over, sweet cheeks.
0:53:01 > 0:53:04What I'm thinking is we could borrow their stall to cook our piri piri.
0:53:04 > 0:53:07Is there any chance we can borrow your stall for a bit
0:53:07 > 0:53:09and knock our piri piri out for the telly?
0:53:09 > 0:53:12- You see, cos we forgot. - A Hairy Bikers takeover?
0:53:12 > 0:53:15- No, no, no.- Just borrow your stall. We'll clear up after ourselves.
0:53:15 > 0:53:17You're more than welcome.
0:53:25 > 0:53:27Ha-ha-ha!
0:53:27 > 0:53:31- The empire, this is ours! - This'll do us, this'll do us.
0:53:31 > 0:53:34Now, we're not going to scoff these chooks ourselves.
0:53:36 > 0:53:40No, we're getting into the festival spirit and sharing the love, man!
0:53:40 > 0:53:43Chicken's like a sponge for flavour.
0:53:43 > 0:53:46With so many potent ones in our marinade, and the time
0:53:46 > 0:53:49they've had to soak in, these birds are going to taste epic.
0:53:49 > 0:53:51They better had.
0:53:51 > 0:53:53Piri piri is one of the nation's favourites,
0:53:53 > 0:53:56so ours has got to hit all the right notes.
0:53:56 > 0:53:59- Boom!- Oh, yes.- Yes.
0:53:59 > 0:54:01You may have noticed we put some corn in there too -
0:54:01 > 0:54:03bit of colour, bit of taste.
0:54:03 > 0:54:06- This is going to be exceptional. - It certainly is.
0:54:06 > 0:54:10Roll up, roll up! Hairy Bikers' piri piri chicken with corn on the cob.
0:54:10 > 0:54:12Everybody, come and get it!
0:54:12 > 0:54:15- Yo!- Hey!
0:54:15 > 0:54:17- There you go. - That looks good.
0:54:17 > 0:54:20- What's the name? - BOTH: It's piri piri chicken.
0:54:24 > 0:54:25Oh, that's lovely.
0:54:25 > 0:54:29It seems to be going down well, doesn't it? Lots of happy customers.
0:54:29 > 0:54:31How we doing? You all right?
0:54:31 > 0:54:33- Here you go, Auntie.- Thank you.
0:54:35 > 0:54:38We need more chicken. It's going down a storm.
0:54:38 > 0:54:41It's brilliant - the sun's shining, the people are great,
0:54:41 > 0:54:43but there's one thing we haven't done.
0:54:43 > 0:54:45Silent disco!
0:54:45 > 0:54:46VERY FAINT MUSIC
0:54:49 > 0:54:50No.
0:54:50 > 0:54:55We still haven't worked out which came first - the chicken or the egg.
0:54:55 > 0:54:56Flamin' Nora, you're right.
0:54:56 > 0:54:59Well, you know what we've got to do, then, don't you?
0:54:59 > 0:55:01'We've been halfway round the world
0:55:01 > 0:55:04'and we still haven't answered that question.'
0:55:04 > 0:55:07- Chicken!- Egg!
0:55:07 > 0:55:08- Chicken.- Egg, egg, egg.
0:55:08 > 0:55:10- Chicken.- Egg.
0:55:10 > 0:55:13We're running out of time to settle this once and for all.
0:55:13 > 0:55:15We need some help!
0:55:15 > 0:55:19This is well cheeky, this - the band will understand.
0:55:19 > 0:55:21It's important!
0:55:21 > 0:55:22Stop!
0:55:22 > 0:55:27You cook an egg dish, I cook a chicken dish and let WOMAD decide!
0:55:27 > 0:55:29CHEERING
0:55:32 > 0:55:35This is the cook-off to end all cook-offs,
0:55:35 > 0:55:38to answer the question that mankind has been wrestling with
0:55:38 > 0:55:40since the dawn of time.
0:55:44 > 0:55:46It's my chicken tagine...
0:55:46 > 0:55:49Versus my pickled egg scotch egg.
0:55:51 > 0:55:54- So, will it be the chicken... - Or the egg?
0:55:55 > 0:55:59Dudes, it's the moment of truth!
0:55:59 > 0:56:03What came first? The chicken...?
0:56:03 > 0:56:05Or the egg?
0:56:05 > 0:56:07If you want eggs, shout eggs.
0:56:07 > 0:56:09- CROWD:- Eggs!
0:56:09 > 0:56:11If you want chicken, shout chicken.
0:56:11 > 0:56:12- CROWD:- Chicken!
0:56:12 > 0:56:14Dude, that's way louder!
0:56:14 > 0:56:16What do you think?
0:56:16 > 0:56:18HE CLUCKS
0:56:18 > 0:56:21YES!
0:56:21 > 0:56:23SI LAUGHS TRIUMPHANTLY
0:56:23 > 0:56:26Oh, yes!
0:56:26 > 0:56:28It came first!
0:56:28 > 0:56:31Right, you know what you've gotta do now, don't you?
0:56:31 > 0:56:35I will go and get my outfit on.
0:56:37 > 0:56:42- So our adventures in chicken... - And egg!- ..have come to an end.
0:56:42 > 0:56:44- Hey-hey! - Yee-ha!
0:56:44 > 0:56:50In Morocco we saw how the humble chicken is transformed using spice
0:56:50 > 0:56:53and has gone from zero to hero in the last 40 years
0:56:53 > 0:56:56to become the country's most-eaten meat.
0:56:56 > 0:56:58- I was not expecting that. - No.
0:56:58 > 0:57:01Paris, here we come!
0:57:01 > 0:57:04In France we ate some of the poshest chickens in the world.
0:57:04 > 0:57:08We lifted the lid on the origins of haute cuisine in a country
0:57:08 > 0:57:13where the humble chicken is revered as a gourmet ingredient.
0:57:13 > 0:57:16That's the way I'm cooking my chicken from now on.
0:57:16 > 0:57:20In the USA we got to the bottom of how fried chicken went from
0:57:20 > 0:57:23slave food to one of the most popular fast foods in the world.
0:57:23 > 0:57:25Crispy!
0:57:25 > 0:57:27And how to keep the locals happy.
0:57:27 > 0:57:28- Yes!- Yes.
0:57:28 > 0:57:30AMERICAN ACCENT: Have a day, y'all.
0:57:30 > 0:57:32Israel was a revelation...
0:57:32 > 0:57:36So much food we're discovering for the first time.
0:57:36 > 0:57:41..in a country where chickens have been farmed for over 2,000 years.
0:57:41 > 0:57:45Eating it was a religious experience.
0:57:49 > 0:57:52And here in the UK we've seen how people from all over the world
0:57:52 > 0:57:55have introduced us to new and exciting ways to eat chicken
0:57:55 > 0:57:59and egg and changed our cuisine to make us culinary world leaders.
0:57:59 > 0:58:02- That's absolutely superb. - That's great, isn't it?
0:58:02 > 0:58:07From coronation chicken to the poshest of roasts, no matter how big
0:58:07 > 0:58:10or small your budget, there is a chicken dish for you.
0:58:10 > 0:58:15It's a versatile and affordable meat that absorbs flavours brilliantly.
0:58:15 > 0:58:19And that is why chicken is taking over the world.
0:58:19 > 0:58:22Something well worth celebrating.
0:58:23 > 0:58:26MUSIC: The Birdie Song
0:58:37 > 0:58:38# La-la-la-la... #
0:58:46 > 0:58:48The old wing walker.
0:58:50 > 0:58:51# La-la-la-la... #
0:58:54 > 0:58:56CHEERING