0:00:02 > 0:00:06- What you got going on here? Ham, egg and chips?- Great British food.
0:00:06 > 0:00:08As a chef, food is my life.
0:00:08 > 0:00:11Lovely. LAUGHTER
0:00:11 > 0:00:12Don't try that at home!
0:00:12 > 0:00:16But 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.
0:00:23 > 0:00:24BOTH LAUGH
0:00:26 > 0:00:30- This is the chicken's feet. - Chicken's feet?- That's right.- No.
0:00:30 > 0:00:33I've travelled the world but never had the courage
0:00:33 > 0:00:35to experience new cuisines,
0:00:35 > 0:00:37and always stuck with what I know.
0:00:37 > 0:00:40- Look, that's your favourite there. - Chips.- Chips.
0:00:40 > 0:00:43- But after using a pancake once to wipe me face...- What is he like?!
0:00:43 > 0:00:47- ..me family decided enough was enough...- Yes!
0:00:47 > 0:00:51..and that my taste buds needed to be brought into the 21st century.
0:00:51 > 0:00:56- Hot!- There's a lot more to this culinary world of ours than pickled walnut.
0:00:56 > 0:00:59It's time for me to show Len a whole new culinary world...
0:00:59 > 0:01:02- I'm going to do it. - ..that'll make his palate purr.
0:01:02 > 0:01:05- BOTH LAUGH - You're not talking food adventure?
0:01:05 > 0:01:09- Food adventure indeed.- Oh-oh!- Oh!
0:01:09 > 0:01:12- What's that I see? Is it a tandoori chicken?- Oh-oh!
0:01:12 > 0:01:14BOTH LAUGH
0:01:16 > 0:01:18- I liked it.- And that's all I need to know.
0:01:25 > 0:01:29For the last decade, I've been a judge on Strictly Come Dancing.
0:01:29 > 0:01:32London born and bred, 71 years ago,
0:01:32 > 0:01:37my taste buds have been influenced by my nan's cooking.
0:01:37 > 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 > 0:01:45I was also born and brought up in London.
0:01:45 > 0:01:47But as a chef, my palate
0:01:47 > 0:01:51has experienced and travelled to every part of the globe.
0:01:52 > 0:01:55Over the last 20 years, there's been a food explosion across Britain
0:01:55 > 0:02:00and now, no matter what you desire, every cuisine is catered for.
0:02:01 > 0:02:03For me, I have ten favourites
0:02:03 > 0:02:06that are never far away from the table at home.
0:02:06 > 0:02:11And my perfect dinner? Well, prawn cocktail to start,
0:02:11 > 0:02:14full English breakfast, and a jam roly-poly.
0:02:14 > 0:02:17Oh! It'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 > 0:02:30and show him that there's more to life than a prawn cocktail from 1976.
0:02:32 > 0:02:37Today, I've brought Len to my old stomping ground, south London.
0:02:40 > 0:02:42And on today's menu...
0:02:42 > 0:02:44We've got a jam-packed day ahead of us,
0:02:44 > 0:02:48where we'll be tasting perfect Portuguese fair.
0:02:48 > 0:02:51I'll eat all of these, I promise.
0:02:52 > 0:02:56- Hello!- ALL:- Hello!- Tucking into a picnic Japanese style.
0:02:56 > 0:03:00- No, don't! Don't, you'll make me feel like a failure. - LAUGHTER
0:03:01 > 0:03:03And I'm going to try and tempt Len
0:03:03 > 0:03:06- and the good people of south London...- Follow me!
0:03:06 > 0:03:10..with a brand-new dish, inspired by today's foodie adventure.
0:03:10 > 0:03:13We're really trying to get a nice sort of Portuguese theme going.
0:03:13 > 0:03:15Get your laughing gear around that.
0:03:27 > 0:03:29Ah, this is it.
0:03:29 > 0:03:32- South London, this is my domain. - Oh, yes.
0:03:32 > 0:03:34- I feel really at home here. - I bet you do.
0:03:34 > 0:03:36I used to go to Balham.
0:03:36 > 0:03:37Back in the '60s,
0:03:37 > 0:03:41Balham was where all the top coaches were, dance coaches,
0:03:41 > 0:03:44- all along Balham High Street.- I absolutely never knew that.- Yeah..
0:03:44 > 0:03:47- Have you been down here to eat at all?- Never. Never, no.
0:03:47 > 0:03:50I mean south London's got so many eating opportunities,
0:03:50 > 0:03:52global food everywhere you look.
0:03:52 > 0:03:54I've got some really interesting restaurants
0:03:54 > 0:03:56- that I'd like to take you to.- Yeah..
0:03:56 > 0:04:00- How about something with a continental feel?- Continental?
0:04:00 > 0:04:04- Yeah, continental.- This could be a start on the right foot.
0:04:04 > 0:04:06Come on, Len, let's go.
0:04:12 > 0:04:14To begin our day of discovery,
0:04:14 > 0:04:18I want to test out Len's palate on some of the finest fair
0:04:18 > 0:04:20hailing from Portugal.
0:04:21 > 0:04:25Len and I are in south London, the borough of Lambeth.
0:04:25 > 0:04:27We've come to explore the Stockwell district,
0:04:27 > 0:04:31which is commonly known to the locals as Little Portugal.
0:04:31 > 0:04:33You might be able to see why.
0:04:33 > 0:04:37Wow! This place has a real continental vibe
0:04:37 > 0:04:40with its lively restaurants and bars,
0:04:40 > 0:04:43yet we're over 1,000 miles away from Portugal,
0:04:43 > 0:04:45which sits just next door to sunny Spain.
0:04:47 > 0:04:50Of the estimated half a million Portuguese people
0:04:50 > 0:04:52currently residing in Britain,
0:04:52 > 0:04:55over 25,000 of them live right here.
0:04:58 > 0:05:02Most came to the UK in the 1960s and 70's,
0:05:02 > 0:05:05when Portugal was amongst Europe's poorest countries.
0:05:07 > 0:05:09With little opportunity for employment back home,
0:05:09 > 0:05:12locals were forced to look for work overseas,
0:05:12 > 0:05:14with many drawn to London's Stockwell area.
0:05:16 > 0:05:20The local authority encouraged the growing Portuguese restaurant scene
0:05:20 > 0:05:23which has sprung up around South Lambeth Road,
0:05:23 > 0:05:26which is where we are right now.
0:05:26 > 0:05:30- Have you ever been to Portugal? - Many, many times, and I love it.
0:05:30 > 0:05:33- I love the tapas, I love the sardines.- Yeah.
0:05:33 > 0:05:35You know, there's a little area where you can sit...
0:05:35 > 0:05:37Kind of just slip them off the bone, don't you?
0:05:37 > 0:05:43- Oh! And of course, pastel de nata. Custard tarts.- Oh, wow!
0:05:43 > 0:05:47- Oh! Pastel de nata!- Do you know any other Portuguese words?
0:05:47 > 0:05:50- No. Pastel de nata.- All right then.
0:05:50 > 0:05:53- Let's go and try some food.- Come on! - BOTH LAUGH
0:05:56 > 0:05:59Thanks to Portugal's geographical position on the Atlantic Ocean,
0:05:59 > 0:06:02it has a reputation for great seafood dishes.
0:06:04 > 0:06:06This lively bar and restaurant
0:06:06 > 0:06:09has been popular with the locals for over 17 years.
0:06:09 > 0:06:13Antonio and Carlos are in charge of this place.
0:06:13 > 0:06:17Before moving to a new life in England at 19,
0:06:17 > 0:06:20Antonio earned his crust working in restaurants in his homeland.
0:06:20 > 0:06:23And co-owner Carlos has been here for 12 years.
0:06:23 > 0:06:26They haven't forgotten their Portuguese roots
0:06:26 > 0:06:29but both call the UK their home.
0:06:29 > 0:06:32- This looks perfect.- Perfect. Shall I lead the way?
0:06:32 > 0:06:34- Hello.- Hello, gentlemen. - Hello.- How are you?
0:06:34 > 0:06:36Len, nice to meet you.
0:06:36 > 0:06:39- Nice to meet you. - Hi, Antonio, Ainsley.
0:06:39 > 0:06:41- Really nice to meet you. - I know what this is.
0:06:41 > 0:06:45- What's that?- This, pastel de nata.- Oh, you're right.
0:06:45 > 0:06:47- Oh, booyakasha!- You're right. - I could eat all of them.
0:06:47 > 0:06:49I'm more interested in the cooking, he likes the eating.
0:06:49 > 0:06:51- It smells lovely.- Oh, right.
0:06:51 > 0:06:52Can I have a quick look in your kitchen?
0:06:52 > 0:06:54- Come and have a look.- Really? Oh, fantastic.
0:06:54 > 0:06:57- Come round.- Let them go. - AINSLEY LAUGHS
0:06:57 > 0:06:59I'll eat all of these, I promise.
0:06:59 > 0:07:02- Oh!- Let's go.- Come on.
0:07:05 > 0:07:08- Just come.- Yeah.- Maybe that was the smell.- Hi, guys. How you doing?
0:07:08 > 0:07:12- Yeah, good.- The chef.- Hi.- Hi.
0:07:12 > 0:07:15- How are you?- Fine.- Isabella. - Isabella.
0:07:15 > 0:07:17- Isa-bella?- Isa-bella.
0:07:17 > 0:07:18- Isabella.- Isabella.
0:07:18 > 0:07:21What do people identify with when they come here?
0:07:21 > 0:07:24- Mainly with the bacalhau, the salt cod.- The salt cod, yeah.
0:07:24 > 0:07:28The salt cod, that is the most... I think is the most traditional.
0:07:28 > 0:07:31- It's almost iconic though the bacalhau?- Yeah, yeah, it is for many,
0:07:31 > 0:07:35and we keep it like...our own food.
0:07:35 > 0:07:37- Shall we do some cooking?- Yes.
0:07:37 > 0:07:40OK, yeah, I'm looking forward to this. This is the...?
0:07:40 > 0:07:43- This is the cod fish.- OK, this is the cod that's been salted?- Yes.
0:07:43 > 0:07:48- The water has some garlic, salt and olive oil.- Yeah.
0:07:48 > 0:07:51- We're going to put it into the water now.- How do they prepare it?
0:07:51 > 0:07:55Well, basically, they come dry, salted dry,
0:07:55 > 0:07:57so they cut it in small pieces
0:07:57 > 0:08:00- and they put into the water to remove all the salt.- Uh-huh.
0:08:00 > 0:08:02- So, it's pre-soaked before? - It's pre-soaked.
0:08:02 > 0:08:04And we add the potatoes as well,
0:08:04 > 0:08:07cos they get the flavour from the cod as well.
0:08:07 > 0:08:10- Chickpeas go into it.- So how long will you cook this for?
0:08:10 > 0:08:12- For five minutes.- Oh. - Five to ten minutes.
0:08:12 > 0:08:14So you're just poaching very lightly?
0:08:14 > 0:08:17Yeah. When the water is boiled, it don't take a long time to do.
0:08:17 > 0:08:22I think this bacalhau could ease Len into the day quite nicely.
0:08:22 > 0:08:26I can't believe that this whole area is...is like going to Portugal.
0:08:26 > 0:08:29Yes, it's true. You've got many restaurants on this street,
0:08:29 > 0:08:32you got another street on opposite side to this one,
0:08:32 > 0:08:34- many places from Portugal, yeah. - Yeah.
0:08:34 > 0:08:37And do you get mostly Portuguese people, customers?
0:08:37 > 0:08:42- Or do you get also, you know? - At the moment, 50% Portuguese
0:08:42 > 0:08:45- and the rest are...- A mixture? - A mixture, yeah.
0:08:45 > 0:08:48Yeah. The other thing I like very much are the tapas.
0:08:48 > 0:08:51- Oh, tapas, yeah. We do a lot of tapas here.- Yeah?
0:08:51 > 0:08:56There's...flamed chorizo, broad bean with pork stew, sardines.
0:08:56 > 0:08:58- Oh, I love the sardines. - Sardines as well.
0:08:58 > 0:09:01You can go by the water, where the ships come in and...
0:09:01 > 0:09:02Oh, yes, really fresh ones.
0:09:02 > 0:09:05And they come straight off and they grill them.
0:09:05 > 0:09:08- They grill, and if you put the sardine on top of the bread...- Yeah?
0:09:08 > 0:09:10..the sauce of the sardines come in the bread,
0:09:10 > 0:09:12- it's really, really nice.- Yeah.
0:09:12 > 0:09:15They are fantastic. Listen, while we talk...
0:09:15 > 0:09:18- Please, enjoy it.- May I? - Yes, of course.
0:09:18 > 0:09:21Because it's...it's hell just to look at them.
0:09:24 > 0:09:28- Oh! They're great.- Is it all right? - Yeah.
0:09:28 > 0:09:30They're fantastic. They really are.
0:09:32 > 0:09:35- You've got potatoes, chickpea and cod?- And cod.
0:09:35 > 0:09:37Isabella, is this very traditional?
0:09:37 > 0:09:40Yeah, this is very, very, very traditional.
0:09:40 > 0:09:43- Did your mama cook it for you?- Yeah. - And your grandmother?- Yeah.
0:09:43 > 0:09:46- Everyone.- Yeah.- And your husband? LAUGHTER
0:09:48 > 0:09:52A boiled egg? I've never seen this before, why the boiled egg?
0:09:52 > 0:09:56- Well, it's part of tradition.- OK.
0:09:56 > 0:09:58You can't give that to Len. Len won't eat that.
0:09:58 > 0:10:01Yes, he will.
0:10:01 > 0:10:04Do you get back to Portugal at all? Are you...?
0:10:04 > 0:10:08Well, normally, I go two times a...a year.
0:10:08 > 0:10:12Portugal has come to you because it's so...
0:10:12 > 0:10:15This area, it's like being back in Portugal almost.
0:10:15 > 0:10:17Yes, it's true. You come in the street,
0:10:17 > 0:10:19instead you say, "Good morning,"
0:10:19 > 0:10:21- you say all the time, "Bon dia." - Bon dia?
0:10:21 > 0:10:23- It means "Good morning."- Yeah.
0:10:23 > 0:10:26We've got the lovely bacalhau,
0:10:26 > 0:10:28but what other type of fish would you associate with Portugal?
0:10:28 > 0:10:30Well, basically, sardines,
0:10:30 > 0:10:33the octopus is very popular,
0:10:33 > 0:10:37also the tuna, the hake fish,
0:10:37 > 0:10:42- sea bass, bream, all of those are... - Isabella's not giving us a chance!
0:10:42 > 0:10:45- What's that, Isabella? What did you say?- The cod is ready.
0:10:45 > 0:10:47- It's ready.- It's ready, is it? OK.
0:10:47 > 0:10:50OK. Oh, Isabella, Len's going to love that.
0:10:50 > 0:10:53- Hey, that is a big portion. - Yes, it is
0:10:53 > 0:10:56You would say that perhaps Portuguese people
0:10:56 > 0:10:58are more likely to eat fish more than meat?
0:10:58 > 0:11:02- We eat both, but more fish, yeah. - More fish?
0:11:02 > 0:11:06- Oh, fantastic! Look at this! Oh!- Bon appetit.
0:11:06 > 0:11:08Yeah, well, it's not for me, it's for...
0:11:08 > 0:11:11I might have a bit. I'll have to try that though.
0:11:11 > 0:11:13- Thanks very much. Isabella, see you later.- Bye.
0:11:13 > 0:11:15Brilliant, thank you.
0:11:15 > 0:11:17LEN LAUGHS
0:11:17 > 0:11:21- Ah! How are you, gentlemen?- Let's see.- OK, Len, take your eyes...
0:11:21 > 0:11:23Antonio you've seen this before,
0:11:23 > 0:11:25but my dear friend Len has never seen that.
0:11:25 > 0:11:29- Do you know what that is, Len?- That looks like a piece of fish.- Yeah.
0:11:29 > 0:11:32- I'm going to start by saying that. - Yeah, OK.
0:11:32 > 0:11:36- It wouldn't be a cod?- Yeah, absolutely. Bacalhau they call it.
0:11:36 > 0:11:40- You've probably seen that.- Bacalhau, yeah, I've heard the word.
0:11:40 > 0:11:41Yeah, salt cod. Now, Antonio,
0:11:41 > 0:11:43am I right in saying this is very traditional?
0:11:43 > 0:11:48- Yes, it is.- Yeah?- At Christmas, it's really, really traditional.
0:11:48 > 0:11:51- See, what is beautiful is the presentation as well.- Yeah.
0:11:51 > 0:11:54You know, the first thing you do is you eat with your eyes.
0:11:54 > 0:11:55You look at it and you think,
0:11:55 > 0:11:57"Yeah, now that looks...that looks delicious."
0:11:57 > 0:12:00I couldn't agree with you more. How do we go at this, boys?
0:12:00 > 0:12:02- Just tuck in a little bit? Just try a little bit?- Just try it.
0:12:02 > 0:12:04- Just try it.- Just cut down there.
0:12:04 > 0:12:06There's a bone in the middle, Len, so be careful.
0:12:06 > 0:12:07Yeah. I'm not going to eat that.
0:12:07 > 0:12:09Just pull that off, just try a bit of that.
0:12:09 > 0:12:13Is this grilled or is it baked?
0:12:13 > 0:12:17- Or...?- Boiled.- It's boiled?- Yeah. - Never!- Fascinating.
0:12:17 > 0:12:20They boil it and they put a little bit of garlic, onion,
0:12:20 > 0:12:22and they put a little oil and salt in the water.
0:12:22 > 0:12:25- It has to be boiling water, otherwise the fish breaks down.- Yeah.
0:12:25 > 0:12:27If you put it in cold water then bring it to the boil,
0:12:27 > 0:12:30the cod just breaks down so this is it. Go on, what do you think?
0:12:30 > 0:12:33I haven't tried it yet.
0:12:33 > 0:12:36Bacalhau, Len. What's he going to make of this?
0:12:37 > 0:12:42- Beautiful fish and...slightly salty.- Uh-huh.
0:12:42 > 0:12:47- Yeah? But nice and meaty, not all that noncey, poncey stuff.- OK.
0:12:47 > 0:12:51What about you? When you put it into your mouth, what do you experience?
0:12:51 > 0:12:53- What does it bring back?- It makes me remember our home.- Home.
0:12:53 > 0:12:56- You remember home?- Yeah. - I tell you...
0:12:56 > 0:13:00- Since I was born, I eat this cod. - Yeah.
0:13:00 > 0:13:01So when I taste it, I remember back.
0:13:01 > 0:13:04If this road outside was a golf course,
0:13:04 > 0:13:06- I'd never go to Portugal again. - LAUGHTER
0:13:06 > 0:13:09I'd just come here, eat here, play golf there.
0:13:09 > 0:13:11You wouldn't if it was lashing down with rain,
0:13:11 > 0:13:13- you'd be straight out there. - That's true.
0:13:13 > 0:13:15Mmm! It's delicious.
0:13:15 > 0:13:17If I was to score this,
0:13:17 > 0:13:19it would almost be a ten from Len.
0:13:19 > 0:13:23It loses... It doesn't quite make it to the ten
0:13:23 > 0:13:28and I can tell you why, I'm not sure about these little things.
0:13:28 > 0:13:32- Baked beans.- They're like... - No, chickpeas.- I know! LAUGHTER
0:13:32 > 0:13:34I'm not sure about these.
0:13:34 > 0:13:36Carlos, Antonio, thank you, thank you.
0:13:36 > 0:13:38- Hasn't it been great, Len? - It's been great.
0:13:38 > 0:13:42- Really, really fantastic.- Thank you very much.- No, thank you.
0:13:42 > 0:13:44Apart from those funny chickpeas,
0:13:44 > 0:13:47I think I could get used to new foods and flavours.
0:13:47 > 0:13:51This food adventure isn't as bad as I thought.
0:13:54 > 0:13:56What I liked about the place,
0:13:56 > 0:13:58- it had a buzz, there was an atmosphere.- Yeah.
0:13:58 > 0:14:01It was almost like stepping back into Portugal, you know,
0:14:01 > 0:14:04all the smells, nearly all Portuguese people.
0:14:04 > 0:14:06- I was looking round different dishes, you know?- Hmm.
0:14:06 > 0:14:10I wasn't absolutely sure how you were going to, sort of, accept the food.
0:14:10 > 0:14:14That kind of bacalhau they call it, that salted cod, what did you think?
0:14:14 > 0:14:17Well, I love cod anyway because it's a nice meaty fish.
0:14:17 > 0:14:21- I don't like too much, you know, dainty food really.- OK.
0:14:21 > 0:14:25I was brought up on sort of steak and kidney pies
0:14:25 > 0:14:26and puddings and roast dinners,
0:14:26 > 0:14:30- so I'm not a great lover of dainty this and that so much.- Yeah.
0:14:30 > 0:14:32And what I loved with that cod,
0:14:32 > 0:14:35- it was a proper piece of meaty fish. - It really was.
0:14:35 > 0:14:37- I found it really delicious, actually.- Yeah.
0:14:37 > 0:14:41- Well I've got to say, a lot of that food was very, very simple.- Yeah.
0:14:41 > 0:14:45- But the journey I'm going to take you on...- Oh, yeah? Yeah, not so simple?
0:14:45 > 0:14:49- Not so simple. Come on.- Oh! Come on! - AINSLEY CHUCKLES
0:14:53 > 0:14:57We've just sampled a delicious fish and potato dish,
0:14:57 > 0:15:02but this magical food combination is not just loved by the Portuguese.
0:15:03 > 0:15:06Us Brits have taken spuds and fish to our hearts
0:15:06 > 0:15:08and turned 'em into what we think
0:15:08 > 0:15:10is our national dish, fish and chips.
0:15:14 > 0:15:16Fried fish was first introduced to London
0:15:16 > 0:15:18by Jewish immigrants from Portugal and Spain,
0:15:18 > 0:15:20and in the early-19th century,
0:15:20 > 0:15:24street sellers would sell it with bread or baked potatoes.
0:15:24 > 0:15:29The world's first fish and chip shop is believed to have been Malin's,
0:15:29 > 0:15:34which opened in east London in 1860, and by 1927
0:15:34 > 0:15:39there were 35,000 fish and chip shops around the UK.
0:15:39 > 0:15:42During both World Wars, the war cabinet
0:15:42 > 0:15:46ensured that supplies of this national treasure
0:15:46 > 0:15:47were maintained off ration,
0:15:47 > 0:15:52with Winston Churchill calling fish and chips "good companions".
0:15:55 > 0:15:59To keep prices down, portions were often wrapped in old newspaper,
0:15:59 > 0:16:02a practice that survived as late as the 1980s,
0:16:02 > 0:16:06when it was ruled unsafe for food to come into contact with newspaper ink.
0:16:06 > 0:16:08Today, British consumers
0:16:08 > 0:16:15eat around 382 million portions of fish and chips each year.
0:16:15 > 0:16:17Ainsley, fish and chips,
0:16:17 > 0:16:20you've got to say it's a pretty combination, in't it?
0:16:20 > 0:16:22It's one of the best combinations.
0:16:22 > 0:16:25It's one of those things that when you walk into a chippie
0:16:25 > 0:16:26and you smell it,
0:16:26 > 0:16:29- you can taste it almost straightaway.- Yeah, straightaway.
0:16:29 > 0:16:34You know, when I was a kid, we never ate out, ever.
0:16:34 > 0:16:38The only thing my mum would do on occasions, she'd say to me,
0:16:38 > 0:16:43"Lennie, here's two bob go down and get yourself some fish and chips."
0:16:43 > 0:16:48And that was, for me, the only memory I have of eating out, really.
0:16:48 > 0:16:50And I didn't even eat it out, cos, you know,
0:16:50 > 0:16:52I took it home and ate it indoors.
0:16:52 > 0:16:54It weren't served in a fancy bag, was it?
0:16:54 > 0:16:56No, and that was the other bonus,
0:16:56 > 0:16:58you got a nice piece of newspaper to have a read of.
0:16:58 > 0:17:01- Got a bit of the Daily Sketch. - AINSLEY LAUGHS
0:17:01 > 0:17:03- So, yeah.- Mine was always saturated in vinegar.
0:17:03 > 0:17:05I put too much vinegar on it.
0:17:05 > 0:17:07Oh, I always did. Yeah, swimming in it.
0:17:11 > 0:17:15Ben Stiliano has been working in his family's chippie
0:17:15 > 0:17:17since he was 14 years old.
0:17:17 > 0:17:19I was more or less brought up on fish and chips.
0:17:19 > 0:17:21I mean, I took over the business
0:17:21 > 0:17:23from working with my parents and stuff like that.
0:17:23 > 0:17:26What makes a really good chip is a freshly cut chip.
0:17:28 > 0:17:32Fast fried to start with, first blanch take them out,
0:17:32 > 0:17:34let them start to cool down a bit,
0:17:34 > 0:17:39and then in a nice hot oil, refry them as the customer requires them.
0:17:39 > 0:17:40Won't be long.
0:17:40 > 0:17:43You've got the crispiness of the chip on the outside,
0:17:43 > 0:17:47yet it's nice and soft in the middle and flaky. And they're just perfect.
0:17:47 > 0:17:50- Look at that, beautiful fresh bit of fish.- Yeah.
0:17:50 > 0:17:51That's what you want, cos it's all about
0:17:51 > 0:17:54- the quality of the fish. - Of course it is, yeah.
0:17:54 > 0:17:56Cod is definitely the most traditional fish
0:17:56 > 0:17:58and the most popular fish that we serve here.
0:17:58 > 0:18:02We use Icelandic fish here, which is sustainably sourced.
0:18:02 > 0:18:05I think cod's perfect for fish and chips
0:18:05 > 0:18:08because it's a nice, white, firm fish, not very strong in taste,
0:18:08 > 0:18:13lovely in texture, and it goes very, very well with fish and chips.
0:18:13 > 0:18:17- And what about...what about crackling?- A used penny that was.
0:18:17 > 0:18:20You could just have the crackling, all the end bits off.
0:18:20 > 0:18:23All the bits of batter that have been crispened
0:18:23 > 0:18:24in the fryer and they scooped it out.
0:18:24 > 0:18:26They scooped it out into a thing
0:18:26 > 0:18:28and then you could buy that. It was a penny.
0:18:28 > 0:18:30The secret in my opinion to a good batter
0:18:30 > 0:18:33is it should be made with some nice cold water.
0:18:33 > 0:18:35I know you've got the chef's saying the beer batter,
0:18:35 > 0:18:36the sparkling water batter,
0:18:36 > 0:18:40but we're talking here about everyday fish and chips.
0:18:40 > 0:18:43Traditional batter should be made very thinly,
0:18:43 > 0:18:47so that when it fries, it's a very light, crisp coating.
0:18:47 > 0:18:49I think fish and chips will last for ever.
0:18:49 > 0:18:51Providing you deliver a good meal,
0:18:51 > 0:18:54it will live for ever, of course it will. Why wouldn't it?
0:18:54 > 0:18:58Ainsley, on our cooking tour...after eating this,
0:18:58 > 0:19:02you've got your work cut out, cos this is delicious.
0:19:02 > 0:19:05Yeah, it might well be delicious, but the tour that I'm taking you on,
0:19:05 > 0:19:09- the culinary tour, a cultural culinary tour...- Yeah, you're right.
0:19:09 > 0:19:11..that's going to titillate your taste buds.
0:19:11 > 0:19:13I want delicious and tasty.
0:19:13 > 0:19:15You're not asking for much are you?
0:19:15 > 0:19:18- You want your own personal chef, you do.- Yeah.- Cor, dear!
0:19:18 > 0:19:20LEN LAUGHS
0:19:25 > 0:19:28While our capital city may be packed with international influences,
0:19:28 > 0:19:31this area has become associated
0:19:31 > 0:19:34with another locally produced and very British treat.
0:19:36 > 0:19:40Just over a mile down the road, being baked every day,
0:19:40 > 0:19:43yum, yum, it's the Chelsea bun.
0:19:43 > 0:19:45Ohh! The humble Chelsea bun has been around
0:19:45 > 0:19:48since at least the start of the start of the 18th century.
0:19:48 > 0:19:53And doing their bit to carry on the sweet and sticky London tradition
0:19:53 > 0:19:54is Richard Scroggs,
0:19:54 > 0:19:58who's the co-owner of the Post Office Bakery in Clapham.
0:19:58 > 0:20:01Always busy in the bakery. Never a dull moment.
0:20:03 > 0:20:05The business was started in the '80s
0:20:05 > 0:20:09by Berlin-born baker, Karl Heinz Rossbach.
0:20:09 > 0:20:13He spotted a gap in the British market for artisan bread,
0:20:13 > 0:20:16and Richard makes sure his ethos for selling
0:20:16 > 0:20:20only handmade products still survives today.
0:20:20 > 0:20:22I've always baked bread, initially with my dad
0:20:22 > 0:20:25and then, obviously, since then for myself.
0:20:26 > 0:20:30Every single thing here is made and baked on the premises.
0:20:30 > 0:20:31As well as the vast array
0:20:31 > 0:20:34of continental breads and cakes on offer,
0:20:34 > 0:20:38the Chelsea bun is doing its bit for Great Britain.
0:20:38 > 0:20:42Of the British things, the Chelsea bun is a particular favourite
0:20:42 > 0:20:45because of the nutmeg and the mixed spice in it.
0:20:45 > 0:20:47It gives it a little bit more sort of zest and zing,
0:20:47 > 0:20:49so it's not completely sweet.
0:20:49 > 0:20:51You know, I think it's a very interesting bun
0:20:51 > 0:20:53to have come from this country.
0:20:53 > 0:20:55These are actually currants,
0:20:55 > 0:20:57cos raisins and sultanas come from grapes,
0:20:57 > 0:21:01and currants are actually their own fruit and they're slightly sharper.
0:21:03 > 0:21:06It's important to roll the dough nice and tightly,
0:21:06 > 0:21:09so the buns fit snugly into the baking tins,
0:21:09 > 0:21:13and, of course, to prevent them from unravelling whilst cooking.
0:21:13 > 0:21:18Richard has an interesting theory on the origins of this popular treat.
0:21:18 > 0:21:21I believe it comes from 18th-century London.
0:21:21 > 0:21:24There was a bakery called the Chelsea Bun House
0:21:24 > 0:21:28and the guy who invented it was actually called Captain Bun,
0:21:28 > 0:21:32if you can believe it, which is something I might call myself.
0:21:34 > 0:21:35We want to have a bakery
0:21:35 > 0:21:38where we're actually baking all the goods on site
0:21:38 > 0:21:41and selling them straight out of the door fresh.
0:21:41 > 0:21:43At the weekend, we have the doors open all night
0:21:43 > 0:21:47because we can sell 20, 30, 40 croissants overnight.
0:21:48 > 0:21:50I'll put 'em on for 15 minutes.
0:21:50 > 0:21:52It's a hard life to be a baker, definitely.
0:21:52 > 0:21:56It's really rubbish hours, you have to be up in the middle of the night,
0:21:56 > 0:22:00but the satisfaction is you're constantly working with your hands,
0:22:00 > 0:22:03you're touching ingredients that you can mess around with for a start.
0:22:08 > 0:22:09And the other thing is
0:22:09 > 0:22:12that if you're making things that people like,
0:22:12 > 0:22:14you get people all the time telling you
0:22:14 > 0:22:16how much they like them and that's really nice.
0:22:16 > 0:22:18Just got to put the icing on.
0:22:18 > 0:22:20People come in this bakery all the time and say,
0:22:20 > 0:22:24"Wow! It's amazing what you're doing, we love your products."
0:22:26 > 0:22:30So you get a lot of instant sort of satisfaction being a baker.
0:22:37 > 0:22:41Len has been eased gently into today's culinary trip,
0:22:41 > 0:22:45but I want him to be challenged by the food world that he fears.
0:22:45 > 0:22:49I think he's ready to be a bit braver and I've got just the ticket.
0:22:51 > 0:22:54The beauty of being in south London
0:22:54 > 0:22:58is that you're never more than a few paces away from a tasty new cuisine.
0:22:58 > 0:23:03And there's nowhere you can see this more than in Brixton.
0:23:03 > 0:23:06This is a vibrant district with a multiethnic community
0:23:06 > 0:23:10and the eateries in the market reflect countless different cultures,
0:23:10 > 0:23:14from Latin American to Mexican, French Brazilian to Thai,
0:23:14 > 0:23:16there's no need to go abroad
0:23:16 > 0:23:19if you want to experience food from another country.
0:23:21 > 0:23:24There's one type of cuisine served here
0:23:24 > 0:23:26that I want Len to get his teeth into...
0:23:26 > 0:23:28Japanese.
0:23:30 > 0:23:35There are currently around 36,000 Japanese people living in the UK
0:23:35 > 0:23:37with most living in London.
0:23:37 > 0:23:40While Oriental eateries including Chinese restaurants
0:23:40 > 0:23:42have long been a part of our culture,
0:23:42 > 0:23:46there are still quite a few of us Brits, including me,
0:23:46 > 0:23:50who might struggle to name more than one Japanese dish.
0:23:50 > 0:23:54This cosy street-food restaurant is run by a lovely lady called Moto.
0:23:54 > 0:23:57Originally from the Japanese city of Osaka,
0:23:57 > 0:24:01Moto left her homeland 17 years ago to travel around the world
0:24:01 > 0:24:05and experience different foods using the UK as her base.
0:24:06 > 0:24:08After deciding to settle here,
0:24:08 > 0:24:11Moto brought her memories of Osakan street food with her
0:24:11 > 0:24:17and opened up a restaurant using and serving authentic Japanese food.
0:24:17 > 0:24:20Although Moto's street food looks very tempting,
0:24:20 > 0:24:23today, Len and I are in for a bit of a special treat.
0:24:23 > 0:24:25She's invited us round to her house
0:24:25 > 0:24:29where her friends are preparing a typical Japanese feast.
0:24:30 > 0:24:33Len, I've got to say, I know before you were saying
0:24:33 > 0:24:34- you were up for it...- Yeah.
0:24:34 > 0:24:36..but I'm taking you down a cuisine route
0:24:36 > 0:24:38that you might not be familiar with.
0:24:39 > 0:24:42- How does Japanese grab you? - Well, is that like Chinese?
0:24:42 > 0:24:45- Like going to a Chinese?- Yeah, you could say it's like Chinese,
0:24:45 > 0:24:49- but it's slightly different- I have been to Japan a couple of times.
0:24:49 > 0:24:54- Oh, right?- Yes.- OK.- And I tried to swerve the traditional Japanese.
0:24:54 > 0:24:57- Have you ever eaten things like raw fish?- I've never had all that...
0:24:57 > 0:25:00- No, what do you call it?- Sushi. - Sushi, no.
0:25:00 > 0:25:02- I know, don't be disappointed!- No...
0:25:02 > 0:25:03That's your trouble, you get all...
0:25:03 > 0:25:06- I don't want you disappointed with me.- I'm not disappointed,
0:25:06 > 0:25:08I just want to prove that, you know,
0:25:08 > 0:25:10we live in this multicultural Britain,
0:25:10 > 0:25:13- there's lots of lovely foods for you to try.- That's what I'm doing it for,
0:25:13 > 0:25:17I want to... Listen, I know this is my loss. I must be missing out here.
0:25:17 > 0:25:20- Yeah.- And I don't want to miss out, it must be delicious,
0:25:20 > 0:25:24it's just that I can't bring myself to having it.
0:25:24 > 0:25:26I want to learn to enjoy these foods,
0:25:26 > 0:25:29but I've never tried raw fish.
0:25:29 > 0:25:32But, you know, the beauty of it, it's not just raw fish,
0:25:32 > 0:25:35you put a little bit of soy on it, you put a little bit of wasabi.
0:25:35 > 0:25:36You know, it's not plain,
0:25:36 > 0:25:39- there's something to bring those lovely flavours out.- Yeah.
0:25:39 > 0:25:41I like a rollmop.
0:25:41 > 0:25:43Yeah.
0:25:43 > 0:25:47- Yeah. Come on, let's go. - BOTH LAUGH
0:25:53 > 0:25:57Now I know my mate Len loves a bit of rustic Portuguese cooking...
0:25:57 > 0:25:59- Hello.- How are you?- Please, come in.
0:25:59 > 0:26:01..it's time to turn up the volume
0:26:01 > 0:26:04with my mate Moto's more exotic flavours.
0:26:04 > 0:26:08- Konichiwa. This is my friends. - Hello!- ALL:- Hello!
0:26:08 > 0:26:11- This is Len and Ainsley.- Hello, ladies, how are you all doing?
0:26:11 > 0:26:15Now, who's responsible for this? Just Moto or everybody?
0:26:15 > 0:26:17- All of us.- Yeah?
0:26:17 > 0:26:19- What do you think? - There's no...no chips.
0:26:19 > 0:26:21LAUGHTER
0:26:21 > 0:26:23There's no chips, but I tell you what, isn't it lovely and colourful?
0:26:23 > 0:26:27It looks lovely and colourful...and unrecognisable.
0:26:27 > 0:26:29- Yes, I think so.- What is it? What is that?
0:26:29 > 0:26:31That's a plum, a pickled plum.
0:26:31 > 0:26:34- Well, that sounds nice, pickled plum.- Yes, I think.
0:26:34 > 0:26:37- Is that tuna or...?- Salmon.- Salmon?
0:26:37 > 0:26:40- Hmm.- Yeah. These are really interesting, these are goat's toes.
0:26:40 > 0:26:42LAUGHTER
0:26:42 > 0:26:45No, I can see what that is, that's a nicely peeled apple.
0:26:45 > 0:26:47LAUGHTER
0:26:47 > 0:26:51- And this here?- This is Japanese omelette with a dashi,
0:26:51 > 0:26:53- lots of dashi inside.- What's that?
0:26:53 > 0:26:56- Dashi is Japanese stock.- Stock?
0:26:56 > 0:26:59- And this is sushi and...? - No, this is called onigiri,
0:26:59 > 0:27:02which is rice cake and...
0:27:02 > 0:27:05seasoned with sesame and plum.
0:27:05 > 0:27:09- We should try some of this. - Well, I've already... I know...
0:27:09 > 0:27:12- LAUGHTER - We.- What do you mean "we"?- We, we!
0:27:12 > 0:27:17- What would you suggest I began with? - Pickled with a pork slice?
0:27:17 > 0:27:19Pickle and a pork slice.
0:27:19 > 0:27:23'Not only have I never eaten Japanese grub before,
0:27:23 > 0:27:25'but I've never used chopsticks either.'
0:27:25 > 0:27:28Oh, and chopsticks! Oh, I've never done this.
0:27:28 > 0:27:30- You've never done this? - No, never used 'em.
0:27:30 > 0:27:34Not too many, only one to begin with, in case I don't like it much.
0:27:37 > 0:27:39- Do you like cucumber?- Yeah, I love cucumber.
0:27:39 > 0:27:41- That's all right, then. - Ainsley, would you like?
0:27:41 > 0:27:44All the time. Oh, please, Moto, you know me,
0:27:44 > 0:27:46I'm absolutely for that, definitely.
0:27:46 > 0:27:50It takes an hour to get these chop... To get it working.
0:27:50 > 0:27:52There we are.
0:27:52 > 0:27:54Right, now eat up.
0:27:57 > 0:28:00- That is fantastic?- Do you like that? - I like it a lot.
0:28:00 > 0:28:05- Right, then keep going.- You just use it like this and then hold.
0:28:05 > 0:28:08In and out like that, yeah.
0:28:08 > 0:28:10Yeah, OK.
0:28:12 > 0:28:15- This is lovely.- You see. - See, this is great.
0:28:15 > 0:28:18- Is it because it's familiar?- It's tastes that I'm familiar with.- Yeah.
0:28:18 > 0:28:21- Pork, cucumber.- Yeah.
0:28:21 > 0:28:24How do you prepare it all? What do you have to do?
0:28:24 > 0:28:27- I didn't prepare this one. Who did it?- Yes, I did it.
0:28:27 > 0:28:30OK, and tell us, how did you do it? What's the secret of this pork?
0:28:30 > 0:28:34- It's slow-cooked for one and a half hours...- OK.
0:28:34 > 0:28:38..with a sake soy sauce and some sugars as well.
0:28:38 > 0:28:40I've finished me plate. It's great.
0:28:40 > 0:28:43- I'm even going to eat this bit of cucumber.- Yeah.
0:28:43 > 0:28:46I'd use your fingers, Len, you're never going to pick it up with that.
0:28:46 > 0:28:48- No.- That's it.
0:28:48 > 0:28:51Pork and cucumber was a nice safe start,
0:28:51 > 0:28:54now let's dial it up. What about a bit of the old lotus root?
0:28:54 > 0:28:57- Do you think?- Yeah.- Shall we try?
0:28:57 > 0:29:00- Now you're pushing the boat out. Lotus root? OK. - LAUGHTER
0:29:00 > 0:29:03- Small amount!- That's a little face for you there, look.
0:29:03 > 0:29:06- I don't like food that looks back at me. - LAUGHTER
0:29:06 > 0:29:08I hope you like it.
0:29:08 > 0:29:11Well, here goes! A root I've never even heard of.
0:29:13 > 0:29:16- Very chewy. - LAUGHTER
0:29:16 > 0:29:19Anything that grows underground other than potatoes,
0:29:19 > 0:29:21- I generally don't like.- OK.
0:29:21 > 0:29:24- Would you like some salad? - What's in there?
0:29:24 > 0:29:29- That's with plum sauce.- It sounds great, cos I love a plum.- Yeah.
0:29:29 > 0:29:32- OK.- Yeah.- And a little bit of bonito flakes here.
0:29:32 > 0:29:35- What is that, bonito?- Bonito? Football manager, in't he?
0:29:35 > 0:29:37LAUGHTER
0:29:37 > 0:29:39So tell us about bonito then.
0:29:39 > 0:29:43Bonito is a type of tuna, smoked and really, really thin shaved
0:29:43 > 0:29:46and we use a lot in Japanese cooking.
0:29:46 > 0:29:49- The aroma and flavours are very strong.- Is this the one?
0:29:49 > 0:29:50Yes, that's the one.
0:29:50 > 0:29:52Here we are. Look at that.
0:29:52 > 0:29:54- Cos it looks like wood shavings, doesn't it?- Yeah.- Eh?
0:29:54 > 0:29:56- Try a little bit with the salad and stuff.- Yeah.
0:29:56 > 0:29:58Yeah, it'll be really lovely.
0:29:58 > 0:30:02It's quite strong flavour, but when you eat it with something else,
0:30:02 > 0:30:05- it becomes really nice harmony. - Yeah.
0:30:05 > 0:30:09No, don't, mate. Don't! You make me feel like a failure.
0:30:13 > 0:30:17- It's great.- It's...- I would never, ever have tried that...
0:30:17 > 0:30:19- under normal circumstances.- Yeah.
0:30:19 > 0:30:22- LAUGHTER - But it is delicious.
0:30:23 > 0:30:26- Oyshi.- Oyshi.- Oyshi. Delicious!
0:30:26 > 0:30:29- Oyshi.- Your pronunciation is very good.- See.
0:30:29 > 0:30:32- Oyshi.- ALL:- Yeah! - LAUGHTER
0:30:32 > 0:30:36- Let's have a go at the hot stuff. - OK, come on, please.- Come on.
0:30:36 > 0:30:41And what I mean by hot is that wonderful tradition of Japanese tea.
0:30:41 > 0:30:44- So, what type of tea is this? - This is hoji tea,
0:30:44 > 0:30:48- which is green tea but roasted to become brown tea.- Right.
0:30:48 > 0:30:52So it's non-caffeine, so we drink all day long.
0:30:52 > 0:30:56- Len, you ever had roasted tea before? - No, I've had green tea. I like tea.
0:30:56 > 0:30:58- OK.- Yeah. But this I've never tried.
0:30:58 > 0:31:00Oh!
0:31:00 > 0:31:07- Oh.- Oh, lovely.- We drink it after meal to calm down and relax.
0:31:07 > 0:31:09And what do we say? Cheers or what?
0:31:09 > 0:31:14With the tea we don't say cheers, we nod our head.
0:31:14 > 0:31:17- OK. - LAUGHTER
0:31:20 > 0:31:25- This is what you would have at home with the family and so on?- Yeah.
0:31:25 > 0:31:30- Yeah.- Oh, lovely.- I think women often hold the bottom of the cup,
0:31:30 > 0:31:32- maybe look elegant.- Elegant.- Yeah.
0:31:32 > 0:31:35- Oh.- But then men often drink like this. More kind of...- Yeah.
0:31:35 > 0:31:39It's a bit like when you see the posh ladies,
0:31:39 > 0:31:43- they always have their...little pinkie out.- Exactly.
0:31:43 > 0:31:46- We are posh, so we hold like this. - Look, all of them are like this.
0:31:46 > 0:31:50- I'm going to join that.- Right. - So the food we've had today,
0:31:50 > 0:31:55is that what you would serve in a restaurant or is it family food?
0:31:55 > 0:31:58No, that was more... Yeah, family and we eat at home.
0:31:58 > 0:32:02I'd be prepared now to go into a Japanese restaurant and eat,
0:32:02 > 0:32:05- but it's knowing...- What to choose.
0:32:05 > 0:32:08- What to choose. I need you to come with me.- Hmm! We all come with you!
0:32:08 > 0:32:12- LAUGHTER What about me?- We don't want you. - You travel round the country with me
0:32:12 > 0:32:15but you want to go with her now. Oyshi to you an' all, mate!
0:32:15 > 0:32:17- Oyshi!- Cheers everyone!
0:32:17 > 0:32:19- Cheers!- ALL:- Cheers!
0:32:19 > 0:32:21ALL: Oyshi! Oyshi. Oyshi.
0:32:21 > 0:32:24- Oyshi.- Oyshi to you too, mate.
0:32:24 > 0:32:26- Oyshi. - LEN LAUGHS
0:32:26 > 0:32:29That was a first for me, the food wasn't all to my liking,
0:32:29 > 0:32:33but at least we ended with a nice cuppa.
0:32:37 > 0:32:39Well, I've got to say, what an experience.
0:32:39 > 0:32:44- It was far tastier than I ever thought it would be.- Sure.
0:32:44 > 0:32:46- And I liked the delicacy of it.- Hmm.
0:32:46 > 0:32:50And it was it was filling without making you feel bloated.
0:32:50 > 0:32:52What about you and the chopsticks then, Len?
0:32:52 > 0:32:55Well, I'm not a professional chopsticker as you are,
0:32:55 > 0:32:59but I tell you what's great with the chopsticks, it makes you eat slower.
0:32:59 > 0:33:03- Hmm.- Doesn't it?- Yeah. - It makes you eat slower.
0:33:03 > 0:33:06And they say it takes 15 or 20 minutes for the food to digest,
0:33:06 > 0:33:08to send a message to brain that you're actually full,
0:33:08 > 0:33:10- so it's a good way of doing it. - I agree.
0:33:10 > 0:33:11- Instead of shoving it all in.- Yeah.
0:33:11 > 0:33:14I have got my taste buds educated a bit.
0:33:14 > 0:33:17Well, I tell you what, Len, I've got something else to show you.
0:33:17 > 0:33:18- Never?- Ohh!- Come on.
0:33:18 > 0:33:20BOTH LAUGH
0:33:24 > 0:33:27Well, we haven't stopped eating all day
0:33:27 > 0:33:31and Ainsley still wants to rustle up one last thing for me
0:33:31 > 0:33:33and the lovely Londoners.
0:33:33 > 0:33:36He better have some room left, because I'm going to cook him
0:33:36 > 0:33:38something using flavours and ingredients
0:33:38 > 0:33:40that we've experienced today.
0:33:42 > 0:33:44Spiced Portuguese chicken
0:33:44 > 0:33:46with char-grilled peppers and almond sauce.
0:33:46 > 0:33:48For this you'll need some peppercorns.
0:33:48 > 0:33:51I'm going to crush those up, you can use a pestle and mortar if you want,
0:33:51 > 0:33:54I'm just going to use a good old-fashioned pan.
0:34:01 > 0:34:04OK. Just going to chop up a bit of garlic.
0:34:06 > 0:34:08You get your garlic on the board, crush it.
0:34:08 > 0:34:10You can use a bit of garlic puree if you want.
0:34:15 > 0:34:18A bit of smoked paprika in there.
0:34:18 > 0:34:22Some fresh thyme leaves, gives it a really, really lovely flavour.
0:34:22 > 0:34:24It's very typical of Portuguese cuisine
0:34:24 > 0:34:27that they just take their natural, sort of rustic herbs
0:34:27 > 0:34:30and just throw them in to any of their marinades.
0:34:30 > 0:34:31Really works really, really well.
0:34:31 > 0:34:34And, of course, a bit of lemon zest.
0:34:37 > 0:34:40And last but not least, a good bit of olive oil.
0:34:46 > 0:34:49Stir that round and create that lovely paste.
0:34:49 > 0:34:51Just look at that colour.
0:34:51 > 0:34:55And, of course...it smells wonderfully aromatic too.
0:34:55 > 0:34:57You've got that smoky paprika flavour,
0:34:57 > 0:34:59you've got that citrusy lemon coming through,
0:34:59 > 0:35:01and, of course, that touch of garlic.
0:35:01 > 0:35:03All of these combinations just work so well.
0:35:03 > 0:35:05I don't know how they're going to work
0:35:05 > 0:35:07on Len though, but we'll find out later.
0:35:07 > 0:35:09Ah, lovely!
0:35:12 > 0:35:14Now for the chicken. I'm just going to slash my chicken,
0:35:14 > 0:35:17I want to try and get some of those lovely flavours in there.
0:35:17 > 0:35:18So I'm just going to take the knife,
0:35:18 > 0:35:22I'm just going to score that across my chicken like that.
0:35:22 > 0:35:25This won't take long, we're talking about four or five minutes
0:35:25 > 0:35:27each side for these chicken breasts, no more than that.
0:35:27 > 0:35:31OK? They're quite small, straight into the marinade.
0:35:34 > 0:35:37Whilst that chicken's marinating, I'm going to make a delicious
0:35:37 > 0:35:40char-grilled red pepper and almond sauce.
0:35:40 > 0:35:44Take your almonds, just bung 'em straight into your food processor.
0:35:44 > 0:35:46Along with some garlic. Got a couple of cloves of garlic
0:35:46 > 0:35:48there that have just been peeled.
0:35:48 > 0:35:52Just slice that straight into. All right?
0:35:52 > 0:35:56In with your red peppers to be char-grilled.
0:35:56 > 0:35:59Any of those lovely juices, they can all go in there too.
0:35:59 > 0:36:03You can actually use a jar of red peppers, I think it's much easier.
0:36:03 > 0:36:06And...a couple of tablespoons of red wine vinegar.
0:36:06 > 0:36:09And we can start to blitz that down.
0:36:13 > 0:36:16Once you get to that stage where you can see it starting to change,
0:36:16 > 0:36:18it's starting to become a little bit smooth,
0:36:18 > 0:36:20then you can add your olive oil.
0:36:23 > 0:36:25That's it.
0:36:29 > 0:36:33And this is our famous red pepper and almond sauce.
0:36:33 > 0:36:36OK, that chicken's been marinating a while,
0:36:36 > 0:36:38so I'm just going to slap that straight onto our barbie.
0:36:38 > 0:36:40Look at those lovely grooves in there, eh?
0:36:40 > 0:36:42That's going straight onto the chargriller.
0:36:47 > 0:36:50Beautiful! That'll take about three or four minutes each side, as I say,
0:36:50 > 0:36:53depending on your thickness, guys.
0:36:55 > 0:36:57Let's just turn those over.
0:36:58 > 0:37:02That's looking perfect. Now for that almond and pepper sauce.
0:37:09 > 0:37:11We like a bit of that.
0:37:11 > 0:37:13OK, let's serve up.
0:37:13 > 0:37:14I've got some lovely new potatoes here
0:37:14 > 0:37:16that I've cooked. Cooked new potatoes.
0:37:16 > 0:37:20I've just sliced them up, I've put some chorizo into a pan.
0:37:20 > 0:37:23And as they started to bleed and release that lovely paprika oil,
0:37:23 > 0:37:26I've put me potatoes, a little bit fresh thyme, salt and pepper.
0:37:26 > 0:37:29Five, ten minutes, look at that, lovely.
0:37:29 > 0:37:31With me red pepper and almond sauce.
0:37:34 > 0:37:36That's it.
0:37:36 > 0:37:39Bit of lemon, absolutely perfect. Doesn't that look a treat?
0:37:39 > 0:37:42I tell you what, I hope Len's going to really tuck into this,
0:37:42 > 0:37:45if not there's a load of hungry people who will do.
0:37:48 > 0:37:50Ohh! Now, I think this is delicious,
0:37:50 > 0:37:54but let's see if it gets the Goodman seal of approval?
0:37:54 > 0:37:55What we got going on here, Ainsley?
0:37:55 > 0:37:57Well, I've been cooking up something for you.
0:37:57 > 0:38:00- We've got all this lovely sort of Portuguese influence?- Yeah.
0:38:00 > 0:38:03So I've got a nice bit of spiced Portuguese chicken
0:38:03 > 0:38:06and over here is a char-grilled red pepper and almond sauce,
0:38:06 > 0:38:07and that's some chorizo and potatoes,
0:38:07 > 0:38:10cos I know you like a bit of tattie and something on the side.
0:38:10 > 0:38:13- Yeah. Can I try that? - Yeah. I want you to try it, yeah.
0:38:13 > 0:38:15And that's the chicken. You dip the sauce there.
0:38:15 > 0:38:17- Do you want a bit of lemon on it?- Go on.
0:38:17 > 0:38:19Watch it, don't get it in your eye. There you go, my man.
0:38:19 > 0:38:22- Let me try this. So I get a bit of that.- Yeah. Dip that in there.
0:38:22 > 0:38:26- A little bit of that.- Yeah. That's it, have a taste of that.
0:38:27 > 0:38:30That... I'm telling... Now, look, hold my gaze.
0:38:30 > 0:38:33- Yeah?- That is fantastic.- Ahh!
0:38:33 > 0:38:36- No, I'm telling you. - AINSLEY HUMS A TUNE
0:38:36 > 0:38:39I didn't expect that from you, Len.
0:38:39 > 0:38:42- I thought anything spicy, we've got problems.- No, no, no.
0:38:42 > 0:38:45- It's not over spiced. - No, that's the secret.
0:38:45 > 0:38:48- Let me try a little bit of this, if I may.- OK, yeah.
0:38:48 > 0:38:51So I have a little potato, which I know about,
0:38:51 > 0:38:53and now this, this is some form of sausage is it?
0:38:53 > 0:38:55That's it, the old chorizo sausage, yeah.
0:38:58 > 0:39:02- If I was in a restaurant, I could eat...that.- All of that?
0:39:02 > 0:39:06All of it. It is truly...lovely.
0:39:06 > 0:39:08How do you think the people of south London will take to that?
0:39:08 > 0:39:10If we went out onto the street with this,
0:39:10 > 0:39:12how do you think they'd respond?
0:39:12 > 0:39:14This is a winner, winner, chicken dinner. I'm telling you.
0:39:14 > 0:39:17That is it. I'm going to use that line.
0:39:17 > 0:39:19Do you want me to go and rustle up a few punters?
0:39:19 > 0:39:20Er, yeah, that'd be good.
0:39:20 > 0:39:24- Don't eat any of mine.- All right. - That's delicious. I'll be back.
0:39:24 > 0:39:26Yeah, all right. Go on, then.
0:39:32 > 0:39:34Follow me!
0:39:41 > 0:39:44- Have you got some people here?- I've got a few.- Hello, boys, how are you?
0:39:44 > 0:39:48Beautiful spiced chicken. Chorizo and potatoes.
0:39:48 > 0:39:50Give it a try. You're going to love it.
0:39:50 > 0:39:53CHATTER
0:39:53 > 0:39:56Roll up, roll up, roll up. See your south London treat!
0:39:56 > 0:39:59Move back a bit, because you're impeding
0:39:59 > 0:40:02the forward progression of other people.
0:40:02 > 0:40:05- Here we are.- Madam, just try that. - Thank you.
0:40:05 > 0:40:06You'll love it, it is gorgeous.
0:40:06 > 0:40:10It's gorgeous. Get your laughing gear around that.
0:40:10 > 0:40:14I like the way it's got sweet and sour together.
0:40:14 > 0:40:17Yeah. And you can taste the almond as well.
0:40:17 > 0:40:18It's really nice, I love it.
0:40:18 > 0:40:22There we are. Get your... There's a fork.
0:40:24 > 0:40:27I don't usually eat Portuguese food, but that actually might tempt me to.
0:40:27 > 0:40:31- Is this Portuguese?- Yeah, very much so. They use it in Portugal too.
0:40:31 > 0:40:33- I'm from Portugal.- Are you? - Oh, there are!
0:40:33 > 0:40:36Well, darling, you're in for an absolute treat there.
0:40:36 > 0:40:39- Here you go.- So that's really good. - Lovely. Beautiful.
0:40:39 > 0:40:42I really liked the mild, red pepper and almond sauce,
0:40:42 > 0:40:44cos it really complemented the chicken.
0:40:44 > 0:40:47It reminds me of little tapas dishes that I've had before.
0:40:47 > 0:40:51We've really tried to get a real nice Portuguese theme going here.
0:40:51 > 0:40:54- Looks amazing.- Taste it, it tastes amazing.
0:40:54 > 0:40:55This lady wants seconds!
0:40:55 > 0:40:58Oh, here's Antonio to check out the competition!
0:40:58 > 0:41:00- Are we taking your business away? - Yeah.
0:41:00 > 0:41:02Antonio only for five minutes. We'll be gone...
0:41:02 > 0:41:05- Where is my customers? - Antonio, just try it.
0:41:05 > 0:41:07I'll just give you a little bit more.
0:41:07 > 0:41:09Here are.
0:41:09 > 0:41:11That's really nice.
0:41:11 > 0:41:14Really tasty. Delicious.
0:41:14 > 0:41:18It's just got the right flavours, so...compliments to the chef.
0:41:18 > 0:41:20HE LAUGHS
0:41:20 > 0:41:23- All the best.- Thank you. Bye-bye. God bless you.
0:41:23 > 0:41:26I'm giving this food van...
0:41:26 > 0:41:29two Michelin tyres.
0:41:29 > 0:41:33What is he like?! I'll give you Michelin...
0:41:33 > 0:41:35- BOTH LAUGH - You don't get better than that!
0:41:39 > 0:41:44Well, I must tell you, I've enjoyed all the food, everything.
0:41:44 > 0:41:47- It's really nice of you to say that, Len.- I have indeed, you know.
0:41:47 > 0:41:49And what's been nice,
0:41:49 > 0:41:53it's been a real contrast in flavours and tastes.
0:41:53 > 0:41:55I mean, the Japanese, that whole cuisine
0:41:55 > 0:41:57took us down a totally different route.
0:41:57 > 0:41:59- We've never been down there before.- Yeah.
0:41:59 > 0:42:02And the Portuguese in the restaurant, Len, what did you think?
0:42:02 > 0:42:06I loved that cod. It's a meaty...a lovely, meaty fish.
0:42:06 > 0:42:10- I wasn't keen on those nuts. - They're not nuts, they're chickpeas.
0:42:10 > 0:42:14- Yeah, well, chickpeas.- Nuts! - I wasn't keen on the chickpeas,
0:42:14 > 0:42:18but guess what I think was the highlight of the whole day?
0:42:18 > 0:42:21The highlight of the day for me was eating your food.
0:42:21 > 0:42:24That beautiful chicken, you know.
0:42:24 > 0:42:27And slightly, I'm not going to say burnt,
0:42:27 > 0:42:29- I don't know what the word is.- Charred.- Charred,
0:42:29 > 0:42:32slightly charred, and I'm not saying it because you did it,
0:42:32 > 0:42:35there may come a time you cook something and I don't like it,
0:42:35 > 0:42:38but it was truly delicious.
0:42:39 > 0:42:43'So after our gastronomic gallop around south London,
0:42:43 > 0:42:45'tasting punchy Portuguese fish...'
0:42:45 > 0:42:48If this road outside was a golf course,
0:42:48 > 0:42:51- I'd never go to Portugal again. - LAUGHTER
0:42:51 > 0:42:54'..and delicately fragrant Japanese flavours...'
0:42:54 > 0:43:00- I would never, ever have tried that under normal circumstances. - LAUGHTER
0:43:00 > 0:43:01But it is delicious.
0:43:01 > 0:43:05'..will any of these dishes make it into my top ten?'
0:43:05 > 0:43:08'I'm going to say yes to Portugal,
0:43:08 > 0:43:12'but it's Ainsley's fantastic chicken dish that gets the nod.
0:43:12 > 0:43:15'So out goes my favourite roast
0:43:15 > 0:43:19'and in comes that spiced chicken with red pepper and almond sauce.
0:43:19 > 0:43:21'Delicious!'
0:43:21 > 0:43:26- I'm looking forward to the rest. - Winner, winner, chicken dinner.
0:43:26 > 0:43:28Ah! That's my boy!
0:43:28 > 0:43:30LAUGHTER