0:00:02 > 0:00:06- What you got going on here? Ham, egg and chips?- Great British food.
0:00:06 > 0:00:08'As a chef, food is my life.'
0:00:08 > 0:00:10Lovely.
0:00:11 > 0:00:13Don't try that at home.
0:00:13 > 0:00:16'But as far as my mate Len goes, we're on a different planet.'
0:00:16 > 0:00:20My rules are this - never eat anything you can't spell
0:00:20 > 0:00:23and never eat anything you wouldn't want to step in.
0:00:26 > 0:00:30- This is the chicken's feet. - Chicken's feet?- That's right.- No.
0:00:30 > 0:00:31'I've travelled the world,
0:00:31 > 0:00:35'but never had the courage to experience new cuisine...
0:00:35 > 0:00:37'and always stuck with what I know.'
0:00:37 > 0:00:40- What's your favourite?- Chips.
0:00:40 > 0:00:42'But after using a pancake once to wipe my face...'
0:00:42 > 0:00:44What is he like?!
0:00:44 > 0:00:47'..me family decided enough was enough
0:00:47 > 0:00:51'and that my taste buds needed to be brought into the 21st century.'
0:00:51 > 0:00:52Hot!
0:00:52 > 0:00:55There is a lot more to this culinary world of ours
0:00:55 > 0:00:56than pickled walnuts.
0:00:56 > 0:01:00'It's time for me to show Len a whole new culinary world...
0:01:00 > 0:01:01'that will make his palate purr!'
0:01:03 > 0:01:07- You're not talking food adventure. - Food adventure indeed.
0:01:09 > 0:01:12What's that I see? Is it a tandoori chicken?
0:01:16 > 0:01:18- I liked it. - And that's all I need to know.
0:01:25 > 0:01:28For the last decade, I've been a judge on Strictly Come Dancing.
0:01:28 > 0:01:32London born and bred 71 years ago,
0:01:32 > 0:01:36my taste buds have been influenced by my nan's cooking.
0:01:38 > 0:01:40I've never eaten spaghetti, had a curry,
0:01:40 > 0:01:43and even pizza - well, looks a bit exotic.
0:01:43 > 0:01:46I was also born and brought up in London.
0:01:46 > 0:01:49But as a chef, my palate has experienced and travelled
0:01:49 > 0:01:50to every part of the globe.
0:01:52 > 0:01:56Over the last 20 years, there's been a food explosion across Britain.
0:01:56 > 0:01:59And now, no matter what you desire, every cuisine is catered for.
0:02:01 > 0:02:02For me,
0:02:02 > 0:02:04I have ten favourites
0:02:04 > 0:02:06that are never far away from the table at home.
0:02:06 > 0:02:08And my perfect dinner?
0:02:08 > 0:02:11Well, prawn cocktail to start,
0:02:11 > 0:02:13full English breakfast
0:02:13 > 0:02:14and a jam roly-poly.
0:02:14 > 0:02:16It's food heaven!
0:02:17 > 0:02:21My mission during our time together is to educate his taste buds
0:02:21 > 0:02:25and see if I can replace anything on the ten from Len board
0:02:25 > 0:02:27and show him that there is more to life
0:02:27 > 0:02:30than a prawn cocktail from 1976.
0:02:34 > 0:02:36Today, Len and I have pitched a kitchen
0:02:36 > 0:02:39in the effervescent and multicultural city of Manchester.
0:02:39 > 0:02:40And we're hungry.
0:02:40 > 0:02:42Yes, and according to my mate Ainsley,
0:02:42 > 0:02:46the streets are lined with a multitude of exciting eateries,
0:02:46 > 0:02:50and apparently my taste buds are going to be spoiled for choice.
0:02:51 > 0:02:52'On today's menu...
0:02:52 > 0:02:56'Ainsley really pushes my palate, and my stomach, to its limit.'
0:02:56 > 0:02:57Chicken feet.
0:02:57 > 0:03:01'And I get a shock when I dip my toes into some Chinese delicacies.
0:03:03 > 0:03:05'I have to hold on tight
0:03:05 > 0:03:07'when confronted with creatures from the garden.'
0:03:07 > 0:03:09I'm not having the worm.
0:03:09 > 0:03:10No.
0:03:12 > 0:03:14Roll up, roll up, Manchester!
0:03:14 > 0:03:16'And I try to get my mate back onside
0:03:16 > 0:03:19'with a dish inspired by today's food adventure.'
0:03:19 > 0:03:21- Give Ainsley a clap, everyone! - Wahey!
0:03:30 > 0:03:33With a population of around 2.5 million people,
0:03:33 > 0:03:35Manchester is a dynamic city,
0:03:35 > 0:03:37famous for its football clubs,
0:03:37 > 0:03:40musical exports, architecture and food culture.
0:03:40 > 0:03:43And it just happens to be a city very close to my heart.
0:03:44 > 0:03:47When I come to Manchester I get quite excited,
0:03:47 > 0:03:49because my dad used to live here -
0:03:49 > 0:03:52and now, practically every other shop is a restaurant
0:03:52 > 0:03:54or a food outlet of some type.
0:03:54 > 0:03:56What are you expecting from this city?
0:03:56 > 0:04:00Well, it's Lancashire, so I'd like a Lancashire hotpot,
0:04:00 > 0:04:02but I know I'm not getting that -
0:04:02 > 0:04:06and the thing is, Manchester, like all big cities,
0:04:06 > 0:04:10you could probably get every type of food in the world.
0:04:10 > 0:04:14- Yes, it's a little melting pot of cuisine here.- Exactly.
0:04:14 > 0:04:17But today, it's going to be something slightly crispy,
0:04:17 > 0:04:22- something slightly velvety, moist, familiar...- I've got it.- What?
0:04:22 > 0:04:25Pancakes. It's Shrove Tuesday.
0:04:25 > 0:04:27Oh... Stop it! Stop it!
0:04:31 > 0:04:33'With what I've got in store today,
0:04:33 > 0:04:35'I think I'm going to have to ease him in a bit,
0:04:35 > 0:04:39'so I think an early pit stop in Manchester's northern quarter
0:04:39 > 0:04:40'is the way to go.
0:04:44 > 0:04:46'The vibrant neighbourhood is home
0:04:46 > 0:04:50'to some of Manchester's hippest shops, bars and restaurants...
0:04:53 > 0:04:58'..and award-winning cafe Home Sweet Home is no exception.
0:04:58 > 0:05:02'This place is known for their coffee, wildly decadent cakes
0:05:02 > 0:05:04'and for their amazing breakfast.'
0:05:05 > 0:05:07This could be exciting.
0:05:07 > 0:05:10- This could be exciting. Very nice.- Wow. Look at that.
0:05:10 > 0:05:12Are you into having a good breakfast?
0:05:12 > 0:05:17I think breakfast is a very, very important part of the day's food.
0:05:17 > 0:05:19So are the ingredients.
0:05:19 > 0:05:22That is the most important because it could be something awful.
0:05:22 > 0:05:24Yeah. That's all I'm saying.
0:05:24 > 0:05:28'Well, one thing's for sure - I've got my work cut out today.'
0:05:28 > 0:05:33'To me, a good breakfast is all about the selection on the plate,
0:05:33 > 0:05:36'so I can vary my mouthfuls from start to finish.
0:05:36 > 0:05:40'But one thing I've never got my head round is black pudding.'
0:05:40 > 0:05:43'Black pudding - oatmeal, onions, pork fat and pig's blood.
0:05:43 > 0:05:45'What's not to love?
0:05:45 > 0:05:49'And in Lancashire, they have some of the best in the country.
0:05:49 > 0:05:52'Len, you are about to be educated in black pudding.'
0:05:52 > 0:05:55- Thank you very much.- Enjoy. - Thank you.
0:05:55 > 0:05:58- I'm going to make out I'm Quincy. - Yeah, all right, then.
0:05:58 > 0:06:02- Take that hat off. Let's analyse it. - OK, then.
0:06:02 > 0:06:05- Don't tell me, that's black pudding. - Yeah.- It's made of blood.
0:06:05 > 0:06:08Yeah, but it's the quality of stuff. Now it's become so trendy.
0:06:08 > 0:06:14You go into restaurants, all the top restaurants are using black pudding.
0:06:14 > 0:06:17Chefs love serving it with belly of pork.
0:06:17 > 0:06:20You get a bit of apple, a bit of black pudding with it.
0:06:20 > 0:06:23The combinations that are working with it now.
0:06:23 > 0:06:27It's kind of - it's got its own identity. Got to try it.
0:06:28 > 0:06:31It's one of the classic Lancashire products.
0:06:40 > 0:06:44I'm in Lancashire, I'm going to give Lancashire its best shot.
0:06:44 > 0:06:48I don't think you sum up Lancashire with a bit of blooming black pudding.
0:06:48 > 0:06:50I don't know how you can say that.
0:06:50 > 0:06:52You know what they call this?
0:06:52 > 0:06:55They called this the Marmite of the meat world.
0:06:55 > 0:06:58You either love it or hate it.
0:06:58 > 0:07:01'Well, Ainsley, I've tried it and I'm still not convinced.
0:07:01 > 0:07:04'If it was on Strictly, I'd give it a four.'
0:07:04 > 0:07:08'Seriously? It's going to be one of them days.
0:07:08 > 0:07:11'Well, he may not have got his head around that,
0:07:11 > 0:07:13'so with that in mind, it's time for a cuisine
0:07:13 > 0:07:17'that is well-known by just about everybody - apart from Len, that is.
0:07:17 > 0:07:19'Chinese.
0:07:22 > 0:07:25'The first Chinese settlers arrived in the early 1900s,
0:07:25 > 0:07:28'choosing Manchester as an alternative to nearby Liverpool
0:07:28 > 0:07:31'where another community were already beginning to grow.
0:07:31 > 0:07:36'And now, this bustling city is home to around 14,000 Chinese people.'
0:07:37 > 0:07:41'Many original settlers arrived alone to work in the laundry trade...
0:07:42 > 0:07:46'..until the 1950s when the growth of home washing and chain launderettes
0:07:46 > 0:07:49'forced them to look for other types of employment.
0:07:51 > 0:07:55'Manchester's first Chinese restaurant, Ping Hong, opened in 1948
0:07:55 > 0:07:59'and, over the next decade, a further 16 sprang up in the area,
0:07:59 > 0:08:03'providing welcome jobs for the community.
0:08:03 > 0:08:07'By the 1970s, Manchester's Chinatown began to take shape.
0:08:12 > 0:08:13'Now it has grown
0:08:13 > 0:08:17'to be one of the largest provincial Chinese communities in Britain.'
0:08:19 > 0:08:22'Today, Manchester's Chinatown is centred around the magnificent arch
0:08:22 > 0:08:25'which stands astride Faulkner Street
0:08:25 > 0:08:28'and is surrounded by a myriad of Chinese restaurants.
0:08:28 > 0:08:31'I thought this would be the perfect place
0:08:31 > 0:08:33'to bring Len for a bite to eat.'
0:08:33 > 0:08:34You ever had Chinese food before?
0:08:34 > 0:08:36- No.- Wok cooking or anything like that?
0:08:36 > 0:08:38Stir-fry and all that, do you mean? No.
0:08:38 > 0:08:42Funnily enough, I wondered what it was in our house.
0:08:42 > 0:08:46- So, we have got a wok, but I've never seen it in action.- Really?
0:08:46 > 0:08:49- Yes, never used.- Never used.
0:08:49 > 0:08:50Shame, really,
0:08:50 > 0:08:54because we're in Chinatown and I'm going to take you to Yang Sing,
0:08:54 > 0:08:57which is probably the most established Chinese restaurant here.
0:09:02 > 0:09:05'This multi-award-winning restaurant has been serving
0:09:05 > 0:09:08'southern Chinese cuisine with a modern twist
0:09:08 > 0:09:10'to the Manchester locals since 1977.
0:09:14 > 0:09:16'Now run by the third generation of the Yeung family,
0:09:16 > 0:09:19'this restaurant specialises in dim sum,
0:09:19 > 0:09:23'which are bite sized portions of food, including steamed buns,
0:09:23 > 0:09:27'dumplings and rice noodle rolls stuffed with a variety of fillings.
0:09:27 > 0:09:31'I really think this is a good way into Chinese food for Len.
0:09:33 > 0:09:37'Owner and head chef Harry is renowned for his skills
0:09:37 > 0:09:39'in creating these gorgeous little dumpling pillows.
0:09:39 > 0:09:42'And daughter Bonnie runs the front of the house.'
0:09:42 > 0:09:44Hello, how are you doing?
0:09:44 > 0:09:46- Nice to see you.- You too.
0:09:46 > 0:09:49- Len, how are you doing? - Nice to meet you.
0:09:49 > 0:09:52- I think I'm going to the kitchen, aren't I?- You are indeed.
0:09:52 > 0:09:54You're probably going to have another one of your chats.
0:09:54 > 0:09:56I'll see you later.
0:09:56 > 0:09:59We're going to take a little walk around Chinatown
0:09:59 > 0:10:02- and I'll show you the area. - After you.- Thank you.
0:10:05 > 0:10:07'Great.
0:10:07 > 0:10:10'Now Len is off for a stroll with his own personal tour guide,
0:10:10 > 0:10:14'I'm hoping Harry can give me a crash course in the art of dim sum.'
0:10:14 > 0:10:18- How you doing?- I'm all right.- Nice to see you. What are we making here?
0:10:18 > 0:10:23- Dumpling.- What's the secret of dumplings?- First, the ingredient.
0:10:23 > 0:10:26Second is the processing.
0:10:26 > 0:10:30The filling is king prawn, winter bamboo shoots.
0:10:30 > 0:10:34It's more crunchy than the normal bamboo shoot. It's firmer, harder.
0:10:34 > 0:10:40- And there's sesame in here. I can smell...- Yes, sesame seed oil.- Yeah.
0:10:40 > 0:10:44This one is half wheat starch and half potato starch.
0:10:44 > 0:10:46And that gives it that lovely texture.
0:10:46 > 0:10:51- The potato starch gives it elastic...- Elasticity.- Yes.
0:10:51 > 0:10:54I'm looking forward to trying this. Beautiful.
0:10:55 > 0:10:57'Out and about in Chinatown,
0:10:57 > 0:11:01'and Bonnie is about to show me a little fishmonger's, Chinese style.
0:11:01 > 0:11:05'And, boy, it's a bit different, it's more like a pet shop.'
0:11:05 > 0:11:06- We have lots in here.- Oh, wow, yes.
0:11:06 > 0:11:10These have all been locally sourced.
0:11:10 > 0:11:13These are crab from British shores.
0:11:13 > 0:11:16Let's have a look at one. This one looks quite lively.
0:11:16 > 0:11:18It is a lively little devil.
0:11:20 > 0:11:21Oh, yes.
0:11:24 > 0:11:25Oh!
0:11:26 > 0:11:29Don't do that again!
0:11:30 > 0:11:32We've got some live lobster.
0:11:32 > 0:11:36Again, these will all be local, native, they're quite big as well.
0:11:36 > 0:11:38- That's a whopper.- I know, it's huge.
0:11:38 > 0:11:41What you tend to find is that native lobster,
0:11:41 > 0:11:44they have thinner shells so they have juicier meat.
0:11:45 > 0:11:49- Let's have a look at these. Prawns are they?- Yeah, langoustines.
0:11:49 > 0:11:52- Langoustines. They've got the little...- Pincers.
0:11:52 > 0:11:55- You don't want to get the wrong side of those.- No.
0:11:55 > 0:11:58I think it's absolutely fascinating.
0:11:59 > 0:12:02'I wonder if Ainsley is learning as much as I am.
0:12:02 > 0:12:05'Well, there is a definite art to the shaping of dumplings
0:12:05 > 0:12:07'and I'm dying to have a go.'
0:12:07 > 0:12:09I just love that.
0:12:09 > 0:12:11Look at that little rabbit, look.
0:12:11 > 0:12:14- That takes years.- I'll show you one.
0:12:14 > 0:12:17I'll try and make one.
0:12:17 > 0:12:20- Don't be too greedy.- Don't be... - HE CHUCKLES
0:12:20 > 0:12:23- That's enough, isn't it?- Yeah.- OK.
0:12:23 > 0:12:26And this finger is pushing.
0:12:28 > 0:12:30- Not too bad, Harry.- Not too bad.
0:12:30 > 0:12:32How do you get that lovely edge, though?
0:12:32 > 0:12:36You know, I'm working since I was 13,
0:12:36 > 0:12:38I'm 60-odd years old now,
0:12:38 > 0:12:40- so it's experience.- Yeah.
0:12:40 > 0:12:43That's your first one, so...
0:12:43 > 0:12:47- Not yet, takes a bit of time. - Yeah, takes a bit of time.- Yeah.
0:12:47 > 0:12:49Clever lad like you, I think it would take two years.
0:12:53 > 0:12:56Oh, golly. I'm going to give this one to Len.
0:12:58 > 0:13:03'Bonnie surprises me again with a bakery - Chinese style.'
0:13:03 > 0:13:06- Wow!- So, look...- Ooh!
0:13:06 > 0:13:08We get ourselves a tray.
0:13:08 > 0:13:12- And then...- A clawer.- Yeah.
0:13:12 > 0:13:16And we come and take anything you like.
0:13:16 > 0:13:18Are these all sweet buns?
0:13:18 > 0:13:20No, some of them are savoury.
0:13:20 > 0:13:23My favourite is this one, the honey roast pork pineapple bun.
0:13:23 > 0:13:26On top, you've got like a crusty, sweet layer,
0:13:26 > 0:13:28then you've got a real soft brioche bun
0:13:28 > 0:13:31and then, inside that, you've got a sticky pork filling.
0:13:31 > 0:13:33- Really?- It's really tasty.
0:13:33 > 0:13:38Hold on. Let me look at this one. Is that a sausage roll?
0:13:38 > 0:13:43- That is a Chinese sausage roll. - A Chinese sausage roll.
0:13:44 > 0:13:48- Like a frankfurter...- In a sweet bun.- ..in a bun. Lovely.
0:13:48 > 0:13:53I've got to ask, because something has caught my eye. What is this?
0:13:53 > 0:13:59- It's like a herb cream, so a sort of sweet bun, really.- Just a sweet one.
0:13:59 > 0:14:02This is like a savoury doughnut. This is the real bad boy stuff.
0:14:02 > 0:14:06- You get a lot for your money. - I know.- I'm going to pick one.
0:14:06 > 0:14:08My in-laws like the honey bun.
0:14:08 > 0:14:11A sweet bread with a custardy coconut filling.
0:14:11 > 0:14:13- Shall we have one?- Yeah.
0:14:13 > 0:14:16- I tell you what I'm going to do, I'm going to treat you.- Thank you.
0:14:16 > 0:14:17That's what I'm like. SHE LAUGHS
0:14:17 > 0:14:19I don't care what it costs.
0:14:19 > 0:14:20Hello.
0:14:20 > 0:14:24- 1.20, please.- 1.20. Lovely jubbly.
0:14:24 > 0:14:29- OK?- We're going to enjoy this, aren't we?- We are indeed.- Come on.
0:14:29 > 0:14:32'Our dumplings are assembled and ready for steaming.'
0:14:34 > 0:14:38- It's about four or five minutes? - Yeah.- Yeah? Not long at all.
0:14:38 > 0:14:39- Not long.- No.
0:14:39 > 0:14:43Longer than that, they will be over-steamed and collapse.
0:14:43 > 0:14:46- Ah! It starts to break down.- Yeah.
0:14:46 > 0:14:51- How many different varieties do you serve here?- Hundreds.- Hundreds? Wow.
0:14:52 > 0:14:55- Later on, we do some chicken feet. - Chicken feet!
0:14:55 > 0:14:58That sounds brilliant, I love the idea of that.
0:14:58 > 0:15:01- Len's dancing feet, chicken feet. - HE CLUCKS
0:15:01 > 0:15:02Come on, Harry.
0:15:06 > 0:15:09'Time for my first taste of Chinese baking.'
0:15:09 > 0:15:11- Fancy a bit of this bun?- Yes.
0:15:11 > 0:15:13- I've got us a fork.- Thank you. Very civilised.
0:15:13 > 0:15:15I'm a civilised little devil.
0:15:15 > 0:15:20- I didn't bring my chopsticks! - What a pity. Have a go at it.
0:15:22 > 0:15:27You've got your lovely bun, and then a nice honey custard in the middle.
0:15:27 > 0:15:33- Honey custard.- Could do with a nice cup of tea.- I can handle it.
0:15:35 > 0:15:40- So, this is really a large Chinatown, really.- Mm.
0:15:40 > 0:15:43- How many stores do you think there are, and cafes?- Gosh...
0:15:43 > 0:15:45I know we've got over 40 restaurants.
0:15:45 > 0:15:48It's a really close-knit community. Whereas in London,
0:15:48 > 0:15:51it might be really tourism led, lots of tour groups,
0:15:51 > 0:15:53in Manchester's Chinatown, everyone knows each other.
0:15:53 > 0:15:56There is a real sense of community.
0:15:56 > 0:15:57I think that's lovely.
0:15:57 > 0:15:59How was your bun?
0:15:59 > 0:16:03This bun, I've had a little bit, and I tell you what, it's lovely.
0:16:03 > 0:16:08Is there a large Chinese community generally throughout Manchester?
0:16:08 > 0:16:11Growing. Growing by the day.
0:16:11 > 0:16:13Because it's such a vibrant, exciting city,
0:16:13 > 0:16:17and it's an affordable place to live, it attracts so many people.
0:16:17 > 0:16:20And because Chinatown has such a wealth of restaurants,
0:16:20 > 0:16:24eateries, stores, it's a great place to live.
0:16:24 > 0:16:29I think we'd better go back and see what Ainsley is up to in the kitchen.
0:16:32 > 0:16:35'Harry is now preparing the dish that I know will test Len -
0:16:35 > 0:16:37'the chicken feet.
0:16:37 > 0:16:39'This could go either way.
0:16:39 > 0:16:41'They are coated with potato starch
0:16:41 > 0:16:43'to keep them succulent during cooking
0:16:43 > 0:16:45'and now it's time to make the sauce.'
0:16:45 > 0:16:47Black bean.
0:16:48 > 0:16:52- Seasoning.- You've got sugar in there, salt in there?- Sugar, salt.
0:16:52 > 0:16:55- Some ground bean sauce.- Ah! Lovely.
0:16:55 > 0:16:57Oil.
0:16:59 > 0:17:00Smells fantastic already.
0:17:06 > 0:17:11This is the thing about Chinese food, it's just so well established,
0:17:11 > 0:17:14it's so well thought out, it's been like this for hundreds of years.
0:17:14 > 0:17:15Just perfect.
0:17:15 > 0:17:18I know we like chilli, so I put a few more.
0:17:19 > 0:17:22There you go.
0:17:22 > 0:17:24Chicken feet.
0:17:24 > 0:17:27I wonder what Len is going to think of that!
0:17:27 > 0:17:29Let's get steaming, Harry.
0:17:30 > 0:17:34'Now cooked, it's time for Len's first Chinese banquet.
0:17:35 > 0:17:38'I just hope he's not put off for the rest of his life.'
0:17:38 > 0:17:40'Well, it all looks fairly harmless,
0:17:40 > 0:17:43'but, as with everything Ainsley puts in front of me,
0:17:43 > 0:17:45'I know that he is out to get me.'
0:17:45 > 0:17:49First of all, what does dim sum mean, Harry?
0:17:49 > 0:17:51Dim sum means touch of your heart.
0:17:51 > 0:17:52Touch of your heart?
0:17:52 > 0:17:54So when I share this food with you,
0:17:54 > 0:17:57it's a little piece of my heart that I'm sharing with you.
0:17:57 > 0:17:58Oh, wow, that's nice.
0:17:58 > 0:18:00Try this. That's with spinach.
0:18:00 > 0:18:04We used the green juice on the pastry...
0:18:04 > 0:18:07- Oh, that's nice. - ..and chopped the stem
0:18:07 > 0:18:09and mixed with prawn and seafood.
0:18:09 > 0:18:12It just sounds fantastic to me. I just love it.
0:18:12 > 0:18:18I really would love to like Chinese food, because my wife loves it.
0:18:18 > 0:18:22- Does she?- My son adores it.
0:18:22 > 0:18:24You must miss out.
0:18:24 > 0:18:27And they go off and leave me with a ham sandwich.
0:18:27 > 0:18:31- This might inspire you. - I'm going to do it.
0:18:31 > 0:18:36'This mouthful could change the Goodman family outings forever.'
0:18:37 > 0:18:42- Very nice.- You like that?- Tasty. - There you go, excellent.
0:18:42 > 0:18:45'Those ham sandwiches can stay in the fridge
0:18:45 > 0:18:46'because, finally, my whole family
0:18:46 > 0:18:49'are going to be heading for the Chinese are together.'
0:18:49 > 0:18:53- That's nice. What is this one here? - That's a home-made chilli oil.
0:18:53 > 0:18:56- I'm going to give it a go.- What do you think, it's best with the fish?
0:18:56 > 0:18:59- Yeah, have it with the dumpling. - Can I eat one of these, please?
0:19:00 > 0:19:05These are so delicate and so lovely. I just love them all.
0:19:08 > 0:19:11- Did you like that? - I'm going to have two of them.
0:19:11 > 0:19:16What I like about this, this is so pure, white and innocent
0:19:16 > 0:19:20that it doesn't hurt to have a bit of that chilli oil with it.
0:19:20 > 0:19:23- It is sort of yin and yang. - That's right, yeah.
0:19:23 > 0:19:25Very good.
0:19:25 > 0:19:27This is what a lot of Chinese food is based on -
0:19:27 > 0:19:29yin and yang, the balance of flavours.
0:19:29 > 0:19:32So where you have sweet, you always have savoury.
0:19:32 > 0:19:36Where you have sour, you always have sweet, or salty and sweet.
0:19:37 > 0:19:41- And this one here? - This is the cuttlefish bumblebee.
0:19:41 > 0:19:43Bumblebee.
0:19:43 > 0:19:45There is no actual bumblebee in it,
0:19:45 > 0:19:47but the symbol of Manchester is the bumblebee,
0:19:47 > 0:19:50representing Manchester's industrial past.
0:19:50 > 0:19:53And inside this little bumblebee is squid?
0:19:53 > 0:19:57Cuttlefish, which is very similar to squid, isn't it?
0:19:57 > 0:20:01'Oh, no, is this the bump? He's not a fan of the squid.'
0:20:01 > 0:20:03'I don't normally do anything with tentacles, Ainsley,
0:20:03 > 0:20:06'but as it's hidden in a bumblebee, I'm going to give it a go.'
0:20:08 > 0:20:12- Lovely.- Did you like that? - Lovely. Cuttlefish.
0:20:12 > 0:20:15There's a little bit of a crunch as well from the breadcrumbs.
0:20:15 > 0:20:20I can tell everything has been prepared with absolute TLC.
0:20:20 > 0:20:22Very, very tasty.
0:20:22 > 0:20:25Now, I like the look of this.
0:20:31 > 0:20:32A bit of jollop.
0:20:33 > 0:20:36- Here you are.- Yeah, you can give me a bit of that jollop.
0:20:36 > 0:20:37I don't mind that at all.
0:20:37 > 0:20:42- You've gone for it. - I love all of this.
0:20:42 > 0:20:46- This is the chicken's feet with black bean sauce.- Chicken's feet!
0:20:46 > 0:20:48- That's right.- To help you dance.
0:20:48 > 0:20:53- I'm not having that. Why would she say that to me?- Why?
0:20:53 > 0:20:55Chicken's feet? No.
0:20:55 > 0:21:00In Chinese culture, when you eat feet, this will help your feet.
0:21:00 > 0:21:03When you're dancing, this will really improve your skills.
0:21:06 > 0:21:09I can't eat it, I do apologise.
0:21:09 > 0:21:14I'm more than happy to steam into a couple of those and the green one.
0:21:14 > 0:21:16But no chicken feet, Len?
0:21:16 > 0:21:18If you say chicken feet again,
0:21:18 > 0:21:21- I'm going to take one of these chopsticks...- All right.
0:21:21 > 0:21:24Thank you so much.
0:21:24 > 0:21:26'Uh-oh. Time for a sharp exit.'
0:21:26 > 0:21:30- What a pleasure, what an absolute pleasure.- Thank you for your time.
0:21:30 > 0:21:34You have given us such a special introduction to Chinese food
0:21:34 > 0:21:38- and certainly stimulated this man's taste buds.- That's brilliant.
0:21:38 > 0:21:42- I've enjoyed the whole experience. - Wonderful, thank you.- Thank you.
0:21:43 > 0:21:45So proud of you, mate. So proud of you.
0:21:45 > 0:21:48You really went for it. Really lovely.
0:21:53 > 0:21:57- A bit of an experience, Chinatown, for you?- Chinatown was great.
0:21:57 > 0:22:00I had a lovely walk round, a lovely chat,
0:22:00 > 0:22:05it was great to have somebody explaining this and that. Lovely.
0:22:05 > 0:22:08How did the food work out?
0:22:08 > 0:22:12Obviously, chicken feet, no-one in their right mind...
0:22:12 > 0:22:14You were thinking about it.
0:22:14 > 0:22:19- I saw you...- I was going to do it, and then somebody mentioned feet.
0:22:19 > 0:22:23Once feet came into the conversation, I was snookered, I couldn't have it.
0:22:23 > 0:22:29- I'm sorry.- But the lovely little spinach dumpling, lovely.
0:22:29 > 0:22:36And the white with the prawn and the bamboo shoots, lovely.
0:22:36 > 0:22:38But chicken feet!
0:22:38 > 0:22:43Anyway, it is what it is, come on. I can't help it, can I?
0:22:43 > 0:22:47I can totally understand it. Sometimes things work out like that.
0:22:49 > 0:22:51'Next on the menu are some baked goods,
0:22:51 > 0:22:54'which Len might enjoy a bit more than chicken feet.
0:22:54 > 0:22:56'And they are produced locally.
0:23:01 > 0:23:04'Established in 1864, Robinsons the Master Bakers
0:23:04 > 0:23:08'is Manchester's oldest family-run craft bakery.
0:23:08 > 0:23:10'They make over 17 types of bread
0:23:10 > 0:23:12'and, according to boss David,
0:23:12 > 0:23:15'their most popular is the Manchester loaf.'
0:23:16 > 0:23:20It tastes completely different to any other mass-produced loaf
0:23:20 > 0:23:21that you can buy in the shops.
0:23:21 > 0:23:23It's got a long fermentation process,
0:23:23 > 0:23:28so it's got a flavoursome crumb in it as well as the nice crusty crust.
0:23:28 > 0:23:31It's a proper loaf, it's how bread should taste.
0:23:32 > 0:23:36'Created in 1973 when the Manchester Bakers Association
0:23:36 > 0:23:38'held a competition for local bakers,
0:23:38 > 0:23:41'the winning loaf was named after the city
0:23:41 > 0:23:43'and has been made ever since.'
0:23:43 > 0:23:46I love it, yeah. Put one of those on the bread board at home,
0:23:46 > 0:23:49it lasts about five minutes, with some proper butter, of course.
0:23:51 > 0:23:54'Daughter Grace has always wanted to follow in her dad's footsteps
0:23:54 > 0:23:56'and is now carving out a career
0:23:56 > 0:24:00'as the sixth generation master baker.'
0:24:00 > 0:24:04I've learnt everything about running the bakery from my mum and my dad.
0:24:04 > 0:24:06My dad sort of forced me to go to college
0:24:06 > 0:24:08in case I decided one day that I didn't want to be a baker,
0:24:08 > 0:24:10that I'd have something to fall back on.
0:24:10 > 0:24:12I did what he said and I went to college,
0:24:12 > 0:24:15but when I finished, I still came back to the bakery and said,
0:24:15 > 0:24:17"I'll have a full-time job now."
0:24:17 > 0:24:22'They are one of the few bakeries left making the Manchester Tart.'
0:24:22 > 0:24:25I'm just blocking out the bases for the tart,
0:24:25 > 0:24:27which is a shortcrust sweet pastry.
0:24:27 > 0:24:31'After baking, the bases are piped with raspberry jam,
0:24:31 > 0:24:35'covered with a smooth custard and topped with flakes of coconut
0:24:35 > 0:24:38'and then a maraschino cherry.'
0:24:38 > 0:24:40Everybody remembers it as a school dinner,
0:24:40 > 0:24:41the pudding that they get at school
0:24:41 > 0:24:44and when they see them on the market, they come and say,
0:24:44 > 0:24:46"I haven't had one of them since school dinners!"
0:24:46 > 0:24:48And then they buy it and then they love it again.
0:24:48 > 0:24:50So now goes some icing on it.
0:24:50 > 0:24:53This is the last stage of the Manchester Tart.
0:24:53 > 0:24:55The making, anyway.
0:24:55 > 0:24:57You then get to enjoy them.
0:25:08 > 0:25:11'Back in the centre of town and we are heading to another restaurant
0:25:11 > 0:25:14'and something with one heck of a tangy kick.
0:25:14 > 0:25:18'Yeah, let's spice things up with a little trip to Mexico.'
0:25:18 > 0:25:21Manchester offers all sorts of culinary ideas,
0:25:21 > 0:25:24what about Mexican food, how does that grab you?
0:25:24 > 0:25:27As you know, I've been to Los Angeles a lot
0:25:27 > 0:25:31- and there is a huge Mexican... - Presence there, yeah.
0:25:31 > 0:25:36- Exactly.- Absolutely.- And I've never, ever sampled the food.
0:25:36 > 0:25:38A lot of people think it's just going to be
0:25:38 > 0:25:40a good old chilli con carne, a bit of guacamole,
0:25:40 > 0:25:43a bit of cheese on top. There is so much more to it.
0:25:43 > 0:25:45We're talking about real, authentic Mexican food.
0:25:45 > 0:25:47And when you taste it,
0:25:47 > 0:25:52it will completely change your attitude towards good Mexican food.
0:25:52 > 0:25:55- Come on, mate.- No toad in the hole? - No, no toad in the hole.
0:26:01 > 0:26:05'There are now close to 300 Mexican restaurants in the UK.
0:26:05 > 0:26:07'And over 10% of Britain's Mexican population
0:26:07 > 0:26:10'are based here in the north-west of England.'
0:26:15 > 0:26:19'Pancho's Burritos started life in Mexico as a typical taco stand.
0:26:19 > 0:26:23'Then five years ago, Mexico city born Enrique and his wife
0:26:23 > 0:26:27'decided to bring their taste of Mexico to the UK.'
0:26:28 > 0:26:30'Enrique uses real family recipes
0:26:30 > 0:26:32'that have been passed on to him over the years
0:26:32 > 0:26:35'and hopes to educate the people of Manchester
0:26:35 > 0:26:37'about authentic Mexican flavours
0:26:37 > 0:26:40'by introducing them to traditional ingredients.
0:26:41 > 0:26:44'Business is booming with two successful food stalls
0:26:44 > 0:26:46'and a recently opened restaurant,
0:26:46 > 0:26:49'which is where I have brought Len today.'
0:26:49 > 0:26:53- Hello. Nice to meet you. - How are you doing?- Not too bad.
0:26:53 > 0:26:55Pleased to meet you.
0:26:55 > 0:26:59I've been telling Len all about Mexican food and how special it is.
0:26:59 > 0:27:00You have to convince him.
0:27:00 > 0:27:02Just leave it to me.
0:27:02 > 0:27:05- See you later. - OK, we'll have a chat.
0:27:05 > 0:27:08'Leaving Len in Enrique's capable hands,
0:27:08 > 0:27:11'I'm off to the kitchen to meet chef Miguel.'
0:27:12 > 0:27:14- Miguel.- Hi, how are you?
0:27:14 > 0:27:19- This is smelling good already, what have we got here?- Spicy beef.
0:27:19 > 0:27:23- Some refried beans.- What do you put in there, Miguel?
0:27:23 > 0:27:27Dried beans, some oil, salt, some habanero chillies.
0:27:27 > 0:27:31Ah! This, this is it.
0:27:31 > 0:27:32There you go.
0:27:32 > 0:27:35'With Len still getting over the old Chinese chicken feet,
0:27:35 > 0:27:38'those chillies might be the end of him today.
0:27:38 > 0:27:41'So I think we need a dish with a little less fieriness in it,
0:27:41 > 0:27:43'and I'm hoping Michael's pork and lime dish
0:27:43 > 0:27:45'will be easier on his palate.'
0:27:45 > 0:27:49Would this be a good introduction to the flavours of Mexico?
0:27:49 > 0:27:52Because Len, who I'm showing the food to,
0:27:52 > 0:27:54he doesn't like things too spicy,
0:27:54 > 0:27:58he doesn't like things too saucy, but he loves flavours.
0:27:58 > 0:28:01- So maybe this will be a good idea. - This is perfect for Len.
0:28:01 > 0:28:04- This is completely mild.- Fantastic.
0:28:04 > 0:28:06Some onion.
0:28:06 > 0:28:09Four pinches of oregano.
0:28:13 > 0:28:15I love a chef's pinch.
0:28:15 > 0:28:18- Cloves...- I love your pinch.
0:28:18 > 0:28:20Thanks.
0:28:20 > 0:28:25- Annatto.- The annatto is a Brazilian seed shell.
0:28:25 > 0:28:28All over... If you start talking about Mexican food,
0:28:28 > 0:28:32they love to put this in the marinade. Wonderful flavour.
0:28:33 > 0:28:37Some customers, they say, thank you or congratulations, beautiful,
0:28:37 > 0:28:40this is a proper Mexican flavour.
0:28:40 > 0:28:42I feel really, really good.
0:28:43 > 0:28:46'And finally, to give the marinade a sharp kick,
0:28:46 > 0:28:49'in goes some pink grapefruit juice.'
0:28:51 > 0:28:54Enrique, now, tell me, the Mexican food that you can have here,
0:28:54 > 0:28:57- is it exactly how you would get it in Mexico?- Definitely.
0:28:57 > 0:29:02Basically, the recipes, half of that are my mum's,
0:29:02 > 0:29:07the other ones are from the region that I used to live.
0:29:07 > 0:29:12- Is the food hot and spicy, or is it...?- No. Definitely not.
0:29:12 > 0:29:17We've got all sorts in Mexico. Mild, hot and spicy.
0:29:17 > 0:29:21- Just to suit anybody's taste. - Exactly.
0:29:21 > 0:29:24This is amazing, look at this. Look at that.
0:29:24 > 0:29:28All night marinade and, the next day, the flavour is really good.
0:29:28 > 0:29:30Fantastic. Quite often,
0:29:30 > 0:29:34people think of Mexican food as just chilli con carne, with cheese.
0:29:34 > 0:29:36And this is funny because, really,
0:29:36 > 0:29:40chilli con carne is not a Mexican dish.
0:29:40 > 0:29:46I make chilli con carne here in the UK, because in Mexico...no.
0:29:46 > 0:29:49Beautiful.
0:29:49 > 0:29:54I put in the oven 160 degrees, more or less, for one and a half hour.
0:29:54 > 0:29:59What are the things you can have in a Mexican restaurant, tortillas?
0:29:59 > 0:30:03Tortillas are made of corn. Tostadas. They are...
0:30:03 > 0:30:05Tostadas. I like the word tostadas.
0:30:06 > 0:30:09Basically, it is the same tortilla,
0:30:09 > 0:30:12but just flat, deep-fried, flat
0:30:12 > 0:30:16and, on top, you can put all sorts of things.
0:30:16 > 0:30:19This is my first attempt at Mexican food,
0:30:19 > 0:30:24so I want you to make it very special for me. Keep your eye on Ainslie.
0:30:24 > 0:30:28- Make sure it's not too hot. - No problems. No problems.
0:30:28 > 0:30:32- Well.- Fantastic.- It's ready.
0:30:36 > 0:30:42Beautiful. The smell, man. The smell.
0:30:43 > 0:30:44'Really beautiful.
0:30:44 > 0:30:48'Miguel piles the juicy pork onto the cornflour tortillas,
0:30:48 > 0:30:50'spoons on Mexican vegetable rice
0:30:50 > 0:30:52'and adds a red onion and chilli salsa.'
0:30:55 > 0:30:57- Fantastic.- Ready?
0:30:57 > 0:31:02So I hope Len likes pork and lime, Mexican rice, some spicy onion.
0:31:03 > 0:31:05Come on, let's go and feed him.
0:31:07 > 0:31:10Uh-oh...
0:31:10 > 0:31:12Uh-oh. Look at this.
0:31:13 > 0:31:17Get your gills around that, as they would say, Len.
0:31:17 > 0:31:20This is tacos with pork and lime.
0:31:20 > 0:31:23It's an absolute classic dish, slow-cooked in banana leaf.
0:31:23 > 0:31:25Are you going to have a bit of a try?
0:31:25 > 0:31:29- So, what do you do, get a hold of that, I'm assuming?- Yeah.
0:31:29 > 0:31:31So, here we are.
0:31:31 > 0:31:34A little bit of that... That's a nice little moist bit there.
0:31:34 > 0:31:37'Here we go, folks, my first taste of Mexico.'
0:31:44 > 0:31:46What's your impression of it?
0:31:46 > 0:31:48It's very tasty.
0:31:49 > 0:31:52- It's tasty.- And not too spicy? - No, this isn't spicy.
0:31:52 > 0:31:58- Has it been cooked slowly?- Yeah. - Slow-cooked.- Slow-cooked.
0:31:58 > 0:32:03- It's very nice.- Quite limey. - You're right.- Very citrusy.
0:32:03 > 0:32:07- What have we got here? - This is tamarind water.
0:32:07 > 0:32:10So, it's a fruit. In Mexico, it's really popular
0:32:10 > 0:32:14because it's fresh with some ice.
0:32:14 > 0:32:16It's like a sherbet, Len.
0:32:19 > 0:32:22That's nice, too. That's nice.
0:32:22 > 0:32:24'For someone whose taste buds
0:32:24 > 0:32:27'have never been outside the East End of London,
0:32:27 > 0:32:29'Len just keeps surprising me.'
0:32:29 > 0:32:31Look at this.
0:32:31 > 0:32:34I've got to ask, what is that?
0:32:34 > 0:32:38- Those are worms.- They are worms? - Yes.
0:32:38 > 0:32:40I'm not having the worm.
0:32:40 > 0:32:44- That's the traditional way. - Yeah, I'm not traditional.
0:32:44 > 0:32:46No, I like the... No.
0:32:46 > 0:32:48- Hold on, Len, it's all right. - No worm, no.
0:32:48 > 0:32:52- I'm not having the worm. - OK, I'll give you just the liquid.
0:32:52 > 0:32:54I want to hold your hand.
0:32:56 > 0:32:58I'm not having the worm.
0:32:58 > 0:33:01- All the best.- All the best.- Salute.
0:33:06 > 0:33:10- It's firewater.- Very nice.- Delicious. It was delicious.
0:33:11 > 0:33:13Wow. Woooh.
0:33:15 > 0:33:16Thank you very much...
0:33:16 > 0:33:18LAUGHTER
0:33:18 > 0:33:20Hey, listen, I've enjoyed your food,
0:33:20 > 0:33:23it's been lovely to come here.
0:33:23 > 0:33:26- Thanks for your hospitality. - Thank you very much, guys.
0:33:26 > 0:33:28- Thank you.- Nice to meet you.
0:33:28 > 0:33:31- Thank you for allowing me in the kitchen.- It was a pleasure.
0:33:31 > 0:33:34And what fabulous... I can see why you're here.
0:33:34 > 0:33:37- Good luck for the future. - Yeah, good luck.- Thanks, guys.
0:33:37 > 0:33:39Just down the road there is a fountain.
0:33:39 > 0:33:41I'm going to...
0:33:41 > 0:33:43I'm going to jump in next to it.
0:33:43 > 0:33:46- Ohh...- Come back here!
0:33:46 > 0:33:48Oh, dear! I can't take him anywhere.
0:33:51 > 0:33:53Authenticity. Authenticity.
0:33:53 > 0:33:57I told you, when you walk out of a place like that, you think wow!
0:33:57 > 0:34:00'Another food barrier knocked down.
0:34:00 > 0:34:03'I thought Mexican food would blow my head off, but, no, actually,
0:34:03 > 0:34:05'that was left to the mescal.'
0:34:06 > 0:34:10'Well, what a day. But today's food tour isn't over yet.
0:34:10 > 0:34:12'It's my turn to take charge of the kitchen
0:34:12 > 0:34:16'and be inspired by our earlier trip to Chinatown.
0:34:16 > 0:34:20'I'm cooking Len my velvet beef in oyster sauce with steamed pak choi.
0:34:20 > 0:34:22'Ho-ho!'
0:34:23 > 0:34:27It's a really simple dish, but delicious and rewarding.
0:34:27 > 0:34:29I've got some wonderful ingredients
0:34:29 > 0:34:31to make a marinade for the beef first.
0:34:31 > 0:34:35To start with, take one tablespoon of cornflour,
0:34:35 > 0:34:38it doesn't matter if it's a heaped tablespoon.
0:34:38 > 0:34:41Put that into a bowl along with a tablespoon of sugar,
0:34:41 > 0:34:44white sugar is absolutely fine.
0:34:44 > 0:34:47Then we've got a couple of tablespoons of soy sauce.
0:34:50 > 0:34:52And a teaspoon of sesame oil.
0:34:52 > 0:34:54Just blend that all together.
0:34:58 > 0:35:00And a teaspoon of chilli oil.
0:35:02 > 0:35:04And just blend that all together.
0:35:06 > 0:35:08Of course, the star ingredient is fillet steak.
0:35:08 > 0:35:11It doesn't have to be fillet steak, you can use sirloin.
0:35:11 > 0:35:13You want a really good cut, though,
0:35:13 > 0:35:15something that is going to cook really quickly
0:35:15 > 0:35:18and will take on those flavours.
0:35:18 > 0:35:21I'm cutting the beef into nice, long, thin strips.
0:35:21 > 0:35:23Don't get too fussy,
0:35:23 > 0:35:25but you want them roughly about the same size.
0:35:25 > 0:35:27I'm going to pop that into our marinade.
0:35:30 > 0:35:32And just give that a little bit of a rub,
0:35:32 > 0:35:34making sure that is well combined.
0:35:34 > 0:35:37OK. Leave it to marinade
0:35:37 > 0:35:40and soak up some of those lovely flavours.
0:35:40 > 0:35:44If you want to, you can put it in the fridge overnight
0:35:44 > 0:35:46and give it a little bit of a turn now and then,
0:35:46 > 0:35:49or like me, cooking it in a minute. Just wash my hands.
0:35:51 > 0:35:53Next up, delicious pak choi.
0:35:53 > 0:35:56Cut that into wedges, like that is fine.
0:36:00 > 0:36:04You'll see I'm just packing that into my saucepan here.
0:36:04 > 0:36:10Then I'm just going to drizzle on a little bit of water,
0:36:10 > 0:36:14two or three tablespoons of water, not too much,
0:36:14 > 0:36:17and a little bit of sesame oil.
0:36:17 > 0:36:21No more than about a teaspoon of that. OK, that's enough.
0:36:21 > 0:36:25Pop the lid on top and I'm just going to steam that off.
0:36:27 > 0:36:31Heat a good few centimetres of vegetable oil to fry the meat.
0:36:31 > 0:36:33Now, velveting the beef.
0:36:33 > 0:36:35That's an expression you don't hear too often,
0:36:35 > 0:36:39but it's a way of taking your steak, if you like, and putting it through
0:36:39 > 0:36:42the cornflour and the egg white, just a combination of those two.
0:36:42 > 0:36:45You toss it through and that gives it that lovely, velvety coating,
0:36:45 > 0:36:47and then we'll fry it off.
0:36:47 > 0:36:49So two egg whites,
0:36:49 > 0:36:52I'm going to add a couple of tablespoons of cornflour.
0:36:54 > 0:36:56And also a teaspoon of dark soy.
0:37:00 > 0:37:02Just whisk that together.
0:37:07 > 0:37:11And what you're looking for here is almost like a smooth batter.
0:37:11 > 0:37:14That's the best way of describing it.
0:37:14 > 0:37:17Until it looks something like your favourite coffee shake,
0:37:17 > 0:37:19or something like that.
0:37:19 > 0:37:21It's just got that appearance.
0:37:21 > 0:37:24Dip the marinated beef strips into the velvety coating.
0:37:24 > 0:37:27There we are, give them a good shake.
0:37:30 > 0:37:32It just smells so, so lovely.
0:37:32 > 0:37:36The beef has taken on all those lovely flavours.
0:37:36 > 0:37:39Once again, use your hands. Don't be frightened.
0:37:39 > 0:37:41Get in there, give that a little bit of a toss like that.
0:37:41 > 0:37:44That's what we're looking for.
0:37:44 > 0:37:47We're going to take our beef and, very carefully,
0:37:47 > 0:37:50drop that into our hot oil.
0:37:52 > 0:37:54You're going to cook it for about three minutes.
0:37:54 > 0:37:56Try to keep moving it around the pan.
0:37:56 > 0:37:58You don't want it sticking together.
0:37:58 > 0:38:00Get that beef lovely and crispy.
0:38:03 > 0:38:06Don't forget to check on the pak choi.
0:38:06 > 0:38:08And before the velvet beef cooks through,
0:38:08 > 0:38:12heat a pan with a dark oyster sauce.
0:38:12 > 0:38:14Once your beef has been in there for three minutes,
0:38:14 > 0:38:18you can see it's lovely and crispy. That's what we're looking for.
0:38:18 > 0:38:20I'm going to take that off now
0:38:20 > 0:38:23and drain that onto our kitchen paper.
0:38:23 > 0:38:27Lovely, crispy pieces of velvet steak.
0:38:29 > 0:38:31Onto there. Perfect.
0:38:34 > 0:38:36Time to serve it up for our Len.
0:38:36 > 0:38:39Just lay that on the base of your dish.
0:38:39 > 0:38:41You can see that's still lovely and crunchy.
0:38:41 > 0:38:45You've got that wonderful smell of the sesame oil.
0:38:45 > 0:38:46Just a touch of that.
0:38:46 > 0:38:48You don't need loads of it.
0:38:48 > 0:38:50Just look at that.
0:38:50 > 0:38:54Top that with our beautiful crispy beef.
0:39:02 > 0:39:06Take our oyster sauce,
0:39:06 > 0:39:08drizzle some of that on the top.
0:39:11 > 0:39:16And then we're going to garnish it with our chilli...
0:39:19 > 0:39:24..spring onions and sesame seed.
0:39:24 > 0:39:25And there we have it.
0:39:25 > 0:39:30Crispy velvet beef in oyster sauce with sesame-steamed pak choi.
0:39:30 > 0:39:33Ho-ho! Now, this dish is a winner in my book,
0:39:33 > 0:39:36but what really matters is what Len thinks.
0:39:36 > 0:39:38What have we got here?
0:39:38 > 0:39:40We've got a little bit of crispy velvet steak
0:39:40 > 0:39:42in a nice warm oyster sauce
0:39:42 > 0:39:45and I've served that with some steamed pak choi.
0:39:45 > 0:39:48Funnily enough, my old Sue ordered a takeaway
0:39:48 > 0:39:53- because she likes Chinese, and she had crispy beef.- Wow.
0:39:53 > 0:39:57- And that looks a bit like crispy beef.- Very much so.
0:39:57 > 0:40:02And I didn't mind it. I had a couple of nibbles and it was good.
0:40:04 > 0:40:06It's like a... Yeah, like an eyebrow.
0:40:06 > 0:40:08Like an eyebrow!
0:40:12 > 0:40:16- That's great.- Do you like that? - Yeah, I do.
0:40:16 > 0:40:18I'm going to have a bit of this, as well, while I'm at it.
0:40:18 > 0:40:21- The old pak choi.- I've never had it, but I like the name.
0:40:21 > 0:40:24Oh, well!
0:40:24 > 0:40:26It's all steamed together beautifully.
0:40:26 > 0:40:28Oh, it's lovely.
0:40:28 > 0:40:31- What's that juice? - That's the oyster sauce.
0:40:31 > 0:40:34The oyster sauce is lovely, I must say.
0:40:34 > 0:40:37You know what happens when you enjoy it? I do a little bit of this.
0:40:42 > 0:40:44- Oh, lovely.- I think it's great.
0:40:44 > 0:40:47Do you think the people of Manchester will like it?
0:40:47 > 0:40:49- They'll love it.- Right.
0:40:49 > 0:40:53Manchester, we've got some beautiful crispy velvet beef here.
0:40:53 > 0:40:55- Here you are, bit of sesame. - Here we go.
0:40:55 > 0:40:58Now, get ready for this. It's going to be gorgeous.
0:40:58 > 0:41:02All right, roll up, roll up, roll up, Manchester,
0:41:02 > 0:41:05- for a wonderful Chinese treat. - Here you go.
0:41:05 > 0:41:08Take a fork. Go on.
0:41:08 > 0:41:10There you are.
0:41:12 > 0:41:15- There is a little spoon for you, - mister. Thank you.
0:41:15 > 0:41:17Here you are, mate.
0:41:17 > 0:41:20- That's it. Want a spoon thing? - Thanks.- What do you reckon, mister?
0:41:20 > 0:41:24- It is beautiful. Really nice. - You steamed into that quick enough.
0:41:24 > 0:41:28- Ainslie, this bloke says it's beautiful.- Thank you very much.
0:41:28 > 0:41:31- What do you reckon, was it nice? - Nice, yes.- Lovely.
0:41:31 > 0:41:35- Crispy outside, and the inside is soft.- Lovely.
0:41:35 > 0:41:37- Thank you.- Exactly what I thought.
0:41:37 > 0:41:41- Go on.- Has it got oyster sauce on? - Oyster sauce - she's got it!
0:41:41 > 0:41:46- Wahey! Beautiful.- Spring onions... - Spring onions, peppers, oyster sauce.
0:41:46 > 0:41:48- Chilli.- Chilli.
0:41:48 > 0:41:50Oh, you know your stuff.
0:41:50 > 0:41:53- What do you think, madam?- Beautiful.
0:41:53 > 0:41:56- You're liking it?- Yes, very much.
0:41:57 > 0:41:58What do you reckon?
0:41:58 > 0:42:01- Mmm!- Nice, isn't it? - It's really good.
0:42:01 > 0:42:06- Spicy.- Too spicy for you?- Nope.- No?
0:42:06 > 0:42:09Do you like it? Good.
0:42:09 > 0:42:11Delicious.
0:42:11 > 0:42:14Ainslie, this lady says it's delicious.
0:42:14 > 0:42:16Ooh!
0:42:16 > 0:42:19Give Ainslie a clap, everyone.
0:42:19 > 0:42:22- Thank you very much, Manchester, we love you.- Wahey!
0:42:26 > 0:42:29Overall, Len, was Manchester a surprise, a shock,
0:42:29 > 0:42:31or a complete disappointment?
0:42:31 > 0:42:35Not a disappointment at all. The city, I think, is great.
0:42:35 > 0:42:39It's vibrant, full of hustle and bustle and people working.
0:42:39 > 0:42:41- Energy is everywhere, isn't it? - Energy is everywhere.
0:42:41 > 0:42:46That lovely walk around Chinatown - great, I loved that as well.
0:42:46 > 0:42:49So, Manchester, I salute you.
0:42:49 > 0:42:54'So, after our day of delicious Chinese dim sum...'
0:42:54 > 0:42:59Everything has been prepared with absolute TLC.
0:42:59 > 0:43:01'..topped off with a Mexican adventure...'
0:43:01 > 0:43:03- You hold on, it's all right. - No worm, no.
0:43:03 > 0:43:05- You hold on. - I'm not having the worm.
0:43:05 > 0:43:09'..will any of today's dishes make it into Len's top ten?'
0:43:09 > 0:43:12'I certainly munched my way through Manchester's finest.
0:43:12 > 0:43:15'But, for today at least, nothing has knocked any of my
0:43:15 > 0:43:18'favourite dishes off the top spot.
0:43:18 > 0:43:20'But I must say, Ainsley, I've loved my north-west adventure.
0:43:20 > 0:43:24'You've really opened my eyes to Manchester's food scene.'
0:43:24 > 0:43:26'Glad to hear it, my friend.
0:43:26 > 0:43:29'Now, about them chicken feet...'