0:00:02 > 0:00:05What you got going on there, ham, egg and chips?
0:00:05 > 0:00:06Great British food.
0:00:06 > 0:00:08As a chef, food is my life.
0:00:08 > 0:00:09Lovely.
0:00:09 > 0:00:11LAUGHTER
0:00:11 > 0:00:13Don't try that at home!
0:00:13 > 0:00:16But as far as my mate Len goes, we're on a different planet.
0:00:16 > 0:00:18My rules are this -
0:00:18 > 0:00:20never eat anything that you can't spell,
0:00:20 > 0:00:24and never eat anything you wouldn't want to step in.
0:00:24 > 0:00:25LAUGHTER
0:00:25 > 0:00:28This is the chicken's feet.
0:00:28 > 0:00:30- Chicken's feet? - That's right.- No!
0:00:30 > 0:00:32I've travelled the world
0:00:32 > 0:00:34but never had the courage to experience new cuisines.
0:00:34 > 0:00:36LAUGHTER
0:00:36 > 0:00:37And always stuck with what I know.
0:00:37 > 0:00:39- Look, that's your favourite there. - Chips.
0:00:39 > 0:00:43- Chips!- But after using a pancake once to wipe me face...
0:00:43 > 0:00:44What is he like?
0:00:44 > 0:00:47..me family decided enough was enough,
0:00:47 > 0:00:51and that my taste buds needed to be brought into the 21st century.
0:00:51 > 0:00:55- Hot.- There's a lot more to this culinary world of ours
0:00:55 > 0:00:56than 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 will make his palate purr.
0:01:02 > 0:01:03LAUGHTER
0:01:03 > 0:01:05You're not talking food adventure?
0:01:05 > 0:01:08Food adventure, indeed.
0:01:08 > 0:01:09LAUGHTER
0:01:09 > 0:01:12What's that I see? Is it a tandoori chicken?
0:01:12 > 0:01:13LAUGHTER
0:01:16 > 0:01:17I liked it.
0:01:17 > 0:01:18And 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 > 0:01:41I've never eaten spaghetti, had a curry, and even pizza...
0:01:41 > 0:01:43wow, looks a bit exotic.
0:01:43 > 0:01:47I was also born and brought up in London, but as a chef,
0:01:47 > 0:01:50my palate has experienced and travelled to 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 > 0:02:00and now, no matter what you desire, every cuisine is catered for.
0:02:01 > 0:02:04For me, I have ten favourites that are never far
0:02:04 > 0:02:06away from the table at home.
0:02:06 > 0:02:08And my perfect dinner, well,
0:02:08 > 0:02:11prawn cocktail to start,
0:02:11 > 0:02:13full English breakfast,
0:02:13 > 0:02:15oh and a jam roly-poly!
0:02:15 > 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 and
0:02:25 > 0:02:30show him that there's more to life than a prawn cocktail from 1976.
0:02:34 > 0:02:37Today, we have brought the kitchen and our palates to the
0:02:37 > 0:02:43West Country and the great English city of Bristol.
0:02:43 > 0:02:46With a busy day ahead, we've a lot on the menu.
0:02:53 > 0:02:56Ainsley gives me a taste of HIS childhood as I sniff out
0:02:56 > 0:02:59Caribbean cuisine.
0:02:59 > 0:03:01Go on, Len, have a try, see what you think.
0:03:01 > 0:03:03I'm only smelling it, just to smell it.
0:03:03 > 0:03:07And I keep me cool with Spanish soup.
0:03:07 > 0:03:09Soup is hot.
0:03:09 > 0:03:10Cold soup - no, thanks.
0:03:12 > 0:03:15I'll be dishing up dinner for the local crowds.
0:03:15 > 0:03:18All right, Bristol, you're about to have a wonderful treat.
0:03:18 > 0:03:20Go on! It's lovely.
0:03:20 > 0:03:22Nice and tender, that lamb?
0:03:22 > 0:03:24- It melts.- Yeah?- It's lovely.
0:03:24 > 0:03:28And the tables are turned when Len gets a lesson in flamenco.
0:03:41 > 0:03:43Here we are. This is a bit all right, isn't it, eh?
0:03:43 > 0:03:46Please don't think this is a reflection on you
0:03:46 > 0:03:48or your judgment, but...Bristol?
0:03:48 > 0:03:52Yeah, it's a really lovely, multicultural city.
0:03:52 > 0:03:55And, as a consequence, there's some fabulous restaurants here.
0:03:55 > 0:03:57- Really?- Yeah, absolutely.
0:03:57 > 0:03:59And I'm going to take you somewhere where you're going to be
0:03:59 > 0:04:02taken on a bit of a culinary journey.
0:04:02 > 0:04:04Oooooh! Come on, my old sausage!
0:04:07 > 0:04:09First, I'm giving Len a taste of a country that's close
0:04:09 > 0:04:11to my own heart.
0:04:11 > 0:04:12Jamaica.
0:04:19 > 0:04:22Bristol's position on the River Avon and Frome has allowed
0:04:22 > 0:04:27the city to flourish as a major trading location since Roman time.
0:04:30 > 0:04:34At the height of its success in the 18th century, Bristol was
0:04:34 > 0:04:38the second most important provincial port after London.
0:04:39 > 0:04:42Its main export was woollen cloth, but, infamously,
0:04:42 > 0:04:46Bristol profited heavily from its involvement with the slave trade,
0:04:46 > 0:04:50and slave-produced goods included sugar and tobacco.
0:04:53 > 0:04:56While a few enslaved Africans made their way into Bristol,
0:04:56 > 0:05:01the city's strong Afro-Caribbean population arrived in recent years.
0:05:01 > 0:05:03In the late 1940s,
0:05:03 > 0:05:06the British government called on its overseas colonies, including Jamaica,
0:05:06 > 0:05:10for help with its considerable shortage of labour.
0:05:10 > 0:05:14A large wave of Jamaicans came to the country to live and work.
0:05:14 > 0:05:18Those who came to Bristol established a strong community.
0:05:18 > 0:05:22I'm keen to show Len some of that history through what else but food.
0:05:24 > 0:05:27If I said to you "Jamaica", what does that conjure up in your mind
0:05:27 > 0:05:29when it comes to food?
0:05:29 > 0:05:33Well, it's, like, hot and spicy, isn't it? And it burns your lips.
0:05:33 > 0:05:35Oh, no, give me some more water, no.
0:05:35 > 0:05:38It doesn't have to be like that, though, you know, there's
0:05:38 > 0:05:39so many different elements,
0:05:39 > 0:05:42there's so many exciting flavours that come out of Jamaica,
0:05:42 > 0:05:45that come out of the Caribbean in general, and they've got all
0:05:45 > 0:05:48those lovely influences, a bit of India and a bit of Chinese,
0:05:48 > 0:05:49and of course
0:05:49 > 0:05:52the European influence - there's so much going on there.
0:05:52 > 0:05:54Are you saying, "Not hot and spicy."
0:05:54 > 0:05:57Or are you saying, "Prepare yourself"?
0:05:57 > 0:05:58I'm saying,
0:05:58 > 0:06:01"Prepare yourself," because it's not necessarily hot and spicy.
0:06:01 > 0:06:05Better to think the worst and then get the best.
0:06:05 > 0:06:07- Could that happen? - You're a man after my own heart.
0:06:07 > 0:06:09- Come on!- He is.
0:06:09 > 0:06:11- Let's go and do it.- Come on, then!
0:06:11 > 0:06:14BOTH WHOOP
0:06:14 > 0:06:16My parents were born in Jamaica,
0:06:16 > 0:06:20so I had an early passion for Caribbean food.
0:06:20 > 0:06:23Mum taught me how to cook, her kitchen skills had come
0:06:23 > 0:06:26from my grandfather, a proud chef, who once cooked at the White House.
0:06:26 > 0:06:29I know - I'm very proud of that.
0:06:30 > 0:06:33I'm desperate for Len to love this cuisine that's closest to my heart.
0:06:33 > 0:06:35But I'm a bit nervous.
0:06:35 > 0:06:38I'm nervous because I fear he'll not like the spicy food
0:06:38 > 0:06:40and it will get the better of him.
0:06:40 > 0:06:43I hope that this authentic Jamaican restaurant in
0:06:43 > 0:06:46the north of the city will put Len's mind at rest.
0:06:49 > 0:06:51It's run by Branatic Neufville in the kitchen,
0:06:51 > 0:06:54who simply likes to be called Chef.
0:06:54 > 0:06:58And looking after the front of house is Chef's partner, Barbara.
0:06:58 > 0:07:01- Good morning!- Hello, how are you? - Welcome.
0:07:01 > 0:07:03Nice to see you, Barb, this is the lovely Len.
0:07:03 > 0:07:05- Hi, nice to meet you. - It's lovely to meet you.
0:07:05 > 0:07:08- Well, this is a very nice, Barb. Yeah.- We try to keep it cosy.
0:07:08 > 0:07:11- Oh, right, then.- Len, would you like to have a seat there?- Yes.
0:07:11 > 0:07:13Chef's waiting for you in the kitchen.
0:07:13 > 0:07:14Oh, right then, am I going to the kitchen?
0:07:14 > 0:07:16- I'll see you in a minute, eh? - See you in a minute.
0:07:16 > 0:07:19One day it's going to be the other way round, I'll sit there.
0:07:19 > 0:07:21- LAUGHTER See you later.- Right.
0:07:21 > 0:07:24Whilst I take the weight off and have a chat with Barbara
0:07:24 > 0:07:27for a crash course in all things Jamaican,
0:07:27 > 0:07:30Ainsley heads into the kitchen to reminisce with Chef.
0:07:30 > 0:07:33With Chef's help, I'm determined to show Len he can enjoy
0:07:33 > 0:07:37traditional Jamaican dishes just as much as his beloved steak and chips.
0:07:39 > 0:07:41Chef, the smells are everywhere,
0:07:41 > 0:07:44how many dishes do you actually have on here?
0:07:44 > 0:07:46Ohhh...about 12.
0:07:46 > 0:07:49- 12?- Yeah.- And every morning you make it fresh?
0:07:49 > 0:07:51Yeah, yeah, every morning.
0:07:51 > 0:07:57I just love pleasing people... And waking up, I look forward to
0:07:57 > 0:08:00coming in the kitchen to make sure I've got some happy customers again.
0:08:00 > 0:08:02Yeah.
0:08:02 > 0:08:04And it just becomes like a hobby now, instead of a chore.
0:08:04 > 0:08:07- Yeah.- I just love doing it.
0:08:07 > 0:08:10- Well, I must say, Barbara, it's a lovely place.- Thank you.
0:08:10 > 0:08:11How long you been here?
0:08:11 > 0:08:15So, the restaurant has been here... It's kind of our sixth year.
0:08:15 > 0:08:19But before that we were a takeaway for, gosh, going on ten years.
0:08:19 > 0:08:23And what is it about Jamaican food you think is so appealing?
0:08:23 > 0:08:26- Like the yellow in my dress, it's like sunshine.- Yeah.
0:08:26 > 0:08:31I think it's a lot of things - flavour, texture, um, vibrancy,
0:08:31 > 0:08:34it's just, it is... It's like sunshine on a plate.
0:08:34 > 0:08:37- Lovely sunshine on a plate, sounds lovely!- Yeah.
0:08:37 > 0:08:40What are you going to be giving Len, then?
0:08:40 > 0:08:42Well, I want to give him a comprehensive taste, in this
0:08:42 > 0:08:45- session, of Jamaica, yeah, definitely.- Mm-hm.
0:08:45 > 0:08:47I want to give him a bit of curried goat.
0:08:47 > 0:08:51I'm going to do my mother's stuffed chicken breast, some rice and peas.
0:08:51 > 0:08:54- I noticed on your menu sheet... - Mm-hm...
0:08:54 > 0:08:55There...
0:08:55 > 0:08:56Goat.
0:08:56 > 0:08:59See, that's not something I've ever sampled, I don't think.
0:08:59 > 0:09:02- Have you had a good curry? - Never had a curry in my life.
0:09:02 > 0:09:03- Really?!- Ever!
0:09:03 > 0:09:06- Oh, my word!- I promise you.
0:09:06 > 0:09:10- OK. So, goat is similar in texture to...- Chicken?
0:09:10 > 0:09:12- ..beef or lamb.- Yeah?- Mmm.
0:09:12 > 0:09:17And it has to be kind of well-stewed and well-seasoned and well-cooked.
0:09:17 > 0:09:20It's like a good beef stew but with a bit of kick.
0:09:20 > 0:09:22Bit of kick!
0:09:22 > 0:09:26Well, I don't think Barb's sold that too well to Len, he looks petrified.
0:09:26 > 0:09:29But just seeing and smelling that pot on the stove takes me
0:09:29 > 0:09:32back to my childhood, where my mum always had something sweet
0:09:32 > 0:09:35cooking on the stove.
0:09:35 > 0:09:38And all my friends at school went, "Urgh, what's that?"
0:09:38 > 0:09:42"Goat, urgh." Yet it's become more and more popular in this country.
0:09:42 > 0:09:45What is the benefits of a curried goat compared to
0:09:45 > 0:09:47something like a lamb stew, what would you say?
0:09:47 > 0:09:50Oh, the curried goat has got a much richer flavour,
0:09:50 > 0:09:52there's no comparison.
0:09:52 > 0:09:55When it gets tender, it's just so succulent.
0:09:55 > 0:09:56Absolutely.
0:09:56 > 0:10:00And it just needs low heat and it just stays there and just simmers.
0:10:00 > 0:10:02- I saw some funny words... - OK.
0:10:02 > 0:10:05..on your menu. Now, ackee?
0:10:05 > 0:10:08So, ackee is actually a fruit, but it's cooked like a vegetable.
0:10:08 > 0:10:12- It takes on the flavour of the other things that are cooked with it. - Right.
0:10:12 > 0:10:15So, it's actually the Jamaican national dish, so...
0:10:15 > 0:10:16What, ackee?
0:10:16 > 0:10:19Ackee and saltfish. And I think it's an acquired taste.
0:10:19 > 0:10:21- Right. - But I think it's lovely.
0:10:21 > 0:10:23- I'm always hopeful... - Absolutely.
0:10:23 > 0:10:26- ..that, you know, yeah... - You're going to give it a try.
0:10:26 > 0:10:30This is the saltfish, OK, and it's got a particularly, kind of,
0:10:30 > 0:10:34quite a pungent, strong smell which does put some people off.
0:10:34 > 0:10:36- Yeah.- These are the ackees here.
0:10:36 > 0:10:39Now, they're like little kind of seashells of scrambled egg,
0:10:39 > 0:10:42really, is that the best way to describe them?
0:10:42 > 0:10:44- Yeah, that's how most people do. - OK.
0:10:44 > 0:10:47Now you can see they're very soft, if I push that in my fingers,
0:10:47 > 0:10:50it's very, very soft indeed.
0:10:50 > 0:10:53But that's cooked down and expressed off, you've got the onions,
0:10:53 > 0:10:56you've got peppers, wonderful fresh thyme going through it,
0:10:56 > 0:10:58all of that's cooked down.
0:11:02 > 0:11:05- It's just a quick stir fry, really. - All right.
0:11:05 > 0:11:08Once you've got all the ingredients, it's cooked, you just want to
0:11:08 > 0:11:11incorporate them together and get all the flavours going through that.
0:11:11 > 0:11:14Stir fry for five minutes - and that's it.
0:11:15 > 0:11:17So, what have you eaten?
0:11:17 > 0:11:20Ham, egg and chips, roast dinners, you know, what my nan used to cook.
0:11:20 > 0:11:23OK. Yeah, yeah. You'll love our cooking.
0:11:23 > 0:11:25- Really?- I guarantee it.
0:11:25 > 0:11:27- LAUGHS:- Wahey! Come on Ainsley and Chef, get it out here!
0:11:27 > 0:11:29Absolutely.
0:11:29 > 0:11:33Chef's next dish is a far cry from anything cooked by Len's nan.
0:11:33 > 0:11:36- What are we doing here, Chef? - This is soya protein.
0:11:36 > 0:11:37Yeah.
0:11:37 > 0:11:41With beans and carrots. Vegan, perfect vegan main course.
0:11:41 > 0:11:44- What is this dish called, Chef? - Veggie chunks and beans.
0:11:44 > 0:11:46- Veggie chunks and beans?- Yeah.
0:11:46 > 0:11:49Actually, I like that term, everybody understands veggie chunks...
0:11:49 > 0:11:51Yeah.
0:11:51 > 0:11:53..and beans, you know exactly what you're getting.
0:11:53 > 0:11:56We add that carrot and it just gives it that rich colour.
0:11:58 > 0:12:01I must say, it's a really funky area around here,
0:12:01 > 0:12:04lots of stuff going on and colourful houses.
0:12:04 > 0:12:07Is this a big Jamaican area just round here?
0:12:07 > 0:12:11It's a very diverse area and it's known as the Arts Quarter.
0:12:11 > 0:12:13So this is where Banksy originated.
0:12:13 > 0:12:16So as you walk down the street you'll see colour,
0:12:16 > 0:12:20graffiti, and there are walls that are dedicated just for art,
0:12:20 > 0:12:23so all kinds of people live around here, it's brilliant.
0:12:23 > 0:12:27- Yeah. And they all come in here? - Lots of them come in here, yeah.
0:12:27 > 0:12:28LAUGHTER
0:12:28 > 0:12:31I'm really enjoying being in a Caribbean kitchen,
0:12:31 > 0:12:34with a chef who learned through his family, same as me, really.
0:12:34 > 0:12:37You remind me of my mum so much when it...
0:12:37 > 0:12:39In terms of how you taste the food,
0:12:39 > 0:12:43you put a little bit in the palm of your hand and you lick it away.
0:12:43 > 0:12:45Does that come from your mother, too?
0:12:45 > 0:12:48- My grandmother. - Your grandmother, you see!
0:12:48 > 0:12:53There is no traditional Jamaican dish that she wouldn't cook at home.
0:12:53 > 0:12:56- Yeah. - So I learned all of this from her.
0:12:59 > 0:13:02I think Len is going to get a real taste of the Caribbean coming here
0:13:02 > 0:13:05and fingers crossed that he likes it.
0:13:05 > 0:13:09The last dish on Len's Jamaican tasting plate is Chef's mum's
0:13:09 > 0:13:11callaloo stuffed chicken breast. Lovely!
0:13:11 > 0:13:14That callaloo is, it's like a spinach, isn't it?
0:13:14 > 0:13:16- Yeah.- That's the best way of describing it, a cross between
0:13:16 > 0:13:18a cabbage and a spinach.
0:13:18 > 0:13:20Come on then, Chef.
0:13:20 > 0:13:22Come on, guys.
0:13:22 > 0:13:25- Oh, lovely.- Look at this. - Let me clear this.
0:13:25 > 0:13:27That's a portion and a half there for you, isn't it, mate?
0:13:27 > 0:13:30'Ooh, yeah, but now it's the moment of truth.
0:13:30 > 0:13:34'Will this sunny Jamaican food light up Len's taste buds?'
0:13:34 > 0:13:37I can see, Chef, that you don't eat a lot of this, cos you're so skinny.
0:13:37 > 0:13:39No, never trust a skinny chef!
0:13:39 > 0:13:41LAUGHTER Exactly.
0:13:41 > 0:13:43What've we got up this end?
0:13:43 > 0:13:45You've got the Jamaican national dish, there,
0:13:45 > 0:13:48ackee and saltfish. We call that chunks and beans.
0:13:48 > 0:13:53You've got our second most famous dish in Jamaica, the curried goat.
0:13:53 > 0:13:55'Oh, dear, look at that face.'
0:13:55 > 0:13:59'What, my boyish charm?! You're having a laugh.'
0:13:59 > 0:14:01'That'll be it, Len(!)'
0:14:01 > 0:14:03What would you go for first?
0:14:03 > 0:14:07I would tuck into that chicken first.
0:14:07 > 0:14:08Shall we do it?
0:14:10 > 0:14:12It's like a little thing of mysteries, innit?
0:14:12 > 0:14:15What is it? What have we got going on in here, Chef?
0:14:15 > 0:14:19This is chicken fillet stuffed with callaloo.
0:14:19 > 0:14:21Callaloo, does that...?
0:14:21 > 0:14:24No, is it a place or a food?
0:14:24 > 0:14:25It's a food.
0:14:25 > 0:14:27Go on, Len, have a try, see what you think.
0:14:27 > 0:14:30- I'm only smelling it, just to smell it.- All right.
0:14:30 > 0:14:33You know, people smell food cos they don't trust it,
0:14:33 > 0:14:34it's not that sort of smell.
0:14:34 > 0:14:35Why don't I believe you?
0:14:35 > 0:14:39Well, that's the truth, I'm telling you. And here we go.
0:14:39 > 0:14:42'Oh, will Branatic's recipe be a hit
0:14:42 > 0:14:44'and get the marks on the board?'
0:14:49 > 0:14:52Tickle my bum and call me Donald.
0:14:52 > 0:14:54- Is it nice?- It's nice.
0:14:54 > 0:14:55LAUGHTER
0:14:55 > 0:14:58- Give us another bit, come on. - Go on, then, yeah.
0:14:58 > 0:15:01My perception was this was going to be really hot,
0:15:01 > 0:15:03but it's not, it's supple.
0:15:03 > 0:15:05It's good for the male.
0:15:05 > 0:15:07- Good for the male?- Yeah.
0:15:07 > 0:15:10- The male what?- Aphrodisiac.
0:15:10 > 0:15:12Really? What, like an oyster?
0:15:12 > 0:15:14Oh, I'm going to have another...
0:15:14 > 0:15:16What's it called?
0:15:16 > 0:15:18- I'm going to get some of that callaloo.- Callaloo.
0:15:18 > 0:15:21Oooh, callaloo!
0:15:21 > 0:15:23Callaloo-jah!
0:15:23 > 0:15:25LAUGHTER
0:15:25 > 0:15:26Yeah, I like it.
0:15:26 > 0:15:29'Well, that's got Lenny going, I didn't expect that.'
0:15:29 > 0:15:31What now? Hold your horses.
0:15:31 > 0:15:35'But next up is Jamaica's national dish, ackee and saltfish.
0:15:35 > 0:15:37'This one's definitely a challenge.
0:15:37 > 0:15:41'Barbara said it's an acquired taste.'
0:15:46 > 0:15:47Not one of your favourites, Len?
0:15:47 > 0:15:50Well, I don't dislike it, if you know what I mean.
0:15:50 > 0:15:53Hey! Now what've we got here?
0:15:53 > 0:15:55This is soya protein.
0:15:59 > 0:16:02- There's no meat in this, then? - No, just soya.
0:16:02 > 0:16:04Yeah.
0:16:04 > 0:16:07'And now the dish Len's worried about most.'
0:16:07 > 0:16:09- What've we got here coming up? - Curried goat.
0:16:09 > 0:16:11Curried goat.
0:16:11 > 0:16:15Everybody's got to hold their breath, he's never had curry before.
0:16:23 > 0:16:25- Not too spicy?- No.
0:16:27 > 0:16:29If somebody had said, "Well, that's lamb..."
0:16:29 > 0:16:31- You'd be perfectly...- Oh, yeah.
0:16:31 > 0:16:34- It could be a bit of mutton, let's be honest. - Mutton, it could be mutton.
0:16:34 > 0:16:37It could be mutton, because it's a slightly sort of stronger flavour.
0:16:37 > 0:16:40I'm thrilled that Len likes this because, you know...
0:16:40 > 0:16:42I do. That, I'm telling you, that there...
0:16:42 > 0:16:44- The chicken. - The chicken with the...
0:16:44 > 0:16:46- Callaloo.- Fabulous.- Yeah.
0:16:47 > 0:16:51And there's tens of thousands of people in Britain...
0:16:51 > 0:16:52who are like myself.
0:16:52 > 0:16:54Maybe not to the extreme,
0:16:54 > 0:16:58but they know what they like and that's what they eat.
0:16:58 > 0:17:02And what's been great is, for me... is to try these other things...
0:17:02 > 0:17:05And there's a sort of a fear about eating them,
0:17:05 > 0:17:08and there is nothing to fear at all.
0:17:08 > 0:17:11- Absolutely.- Because once you try them and...
0:17:11 > 0:17:13- They're lovely.- Exactly.
0:17:14 > 0:17:16Excellent.
0:17:16 > 0:17:18- Well done.- Well done!- Thank you. - Cheers, guys.
0:17:18 > 0:17:21Your first taste of the Caribbean, maybe?
0:17:21 > 0:17:22Yeah, definitely.
0:17:22 > 0:17:26And, you know... I can't believe my braveness,
0:17:26 > 0:17:28- because I did go for it, didn't I? - Yeah.
0:17:28 > 0:17:31I mean, I went for it and I must say, overall, I enjoyed it,
0:17:31 > 0:17:33especially the chicken, the first dish.
0:17:33 > 0:17:36- With the callaloo. - The old callaloo!
0:17:36 > 0:17:38- Wonderful. A real taste of Jamaica... - Yeah.
0:17:38 > 0:17:42- ..just sort of captured on the plate there.- Yeah.
0:17:42 > 0:17:44You know, you probably liked 70% of the food.
0:17:44 > 0:17:48- I did.- Yeah.- I did. Now, onwards and upwards.
0:17:48 > 0:17:49'Oof, what a relief.
0:17:49 > 0:17:53'From egg and chips to curried goat, I'm totally made up that the
0:17:53 > 0:17:56'food of my ancestors went down so well with my mate Len.'
0:17:58 > 0:18:01Next on the menu today, it's something a bit closer to home.
0:18:01 > 0:18:03Whoa-ho-ho...
0:18:03 > 0:18:04local produce!
0:18:06 > 0:18:09Two miles down the road, this award-winning deli sells cheese,
0:18:09 > 0:18:13wines, meat and store-cupboard essentials from all over the world.
0:18:13 > 0:18:18But I'm after something a bit more familiar to Len's palate.
0:18:18 > 0:18:21I know he loves a dollop of marmalade on his toast
0:18:21 > 0:18:22in the morning,
0:18:22 > 0:18:26so I'm treating him to a taste test of three different marmalades.
0:18:26 > 0:18:28But the origins of this traditional treat aren't
0:18:28 > 0:18:31quite as British as he might think.
0:18:31 > 0:18:34Do you know where the marmalades come from, Len?
0:18:34 > 0:18:36The British are known for their marmalades
0:18:36 > 0:18:38but we don't grow a lot of oranges.
0:18:38 > 0:18:41No, it appears it's quintessentially English, you know, we sit down,
0:18:41 > 0:18:44it's like a breakfast item we've got to have, but, in fact,
0:18:44 > 0:18:45it originated...
0:18:45 > 0:18:47I think it was about the 15th century -
0:18:47 > 0:18:49it was the Portuguese.
0:18:49 > 0:18:52- Ohhh!- Marmelos.- Oh, marmelos. - Marmelos.
0:18:52 > 0:18:55- Oh, oh, oh! - It's like a marmelos.
0:18:55 > 0:18:56And we've got the Greeks, I think
0:18:56 > 0:18:58the Greeks referred to it as marmalada,
0:18:58 > 0:19:01and the Italians, what would the Italians call it, do you think?
0:19:01 > 0:19:04Ah, the Italians would call it monolotto.
0:19:04 > 0:19:05HE LAUGHS
0:19:05 > 0:19:08You're very close. Marmellata.
0:19:08 > 0:19:10- Oh, marmellata. - Marmellata.
0:19:12 > 0:19:16To ease Len in, I'm starting off with a traditional Seville orange marmalade.
0:19:18 > 0:19:19I'm a bit of a classic man, meself.
0:19:19 > 0:19:22I kind of like... I like the old classics.
0:19:22 > 0:19:25So do I. Oh, it's got a slightly red hue.
0:19:25 > 0:19:27See, you can see it's kind of slightly dense.
0:19:27 > 0:19:29Yeah, it is. And it's got a rich colour to it.
0:19:29 > 0:19:32Yeah, but how lovely is that, eh? I love it. I dunno...
0:19:32 > 0:19:35And I can have tea, I can't do coffee in the morning with this.
0:19:35 > 0:19:38Cup of tea. I like me toast slightly more burnt.
0:19:38 > 0:19:42All they've done is sort of stood this behind an exhaust pipe.
0:19:42 > 0:19:44AINSLEY LAUGHS
0:19:44 > 0:19:46'What's he like?
0:19:46 > 0:19:49'Time to push the boundaries with some innovative flavours.'
0:19:49 > 0:19:52This one's got pink grapefruit in it.
0:19:56 > 0:19:58I can taste the grapefruit.
0:19:58 > 0:20:00Mmm. A little hint of vanilla, does that come through?
0:20:00 > 0:20:02Yeah, vanilla. Delicious.
0:20:02 > 0:20:06'The final marmalade I've chosen should really stretch Len's
0:20:06 > 0:20:07'traditional taste buds.'
0:20:07 > 0:20:10Now, this looks much lighter.
0:20:10 > 0:20:12Mmm. It looks more like lemon curd.
0:20:12 > 0:20:15- I was just going to say... I love lemon curd.- I do.
0:20:15 > 0:20:19- That one is slightly unusual. - Let me think...
0:20:22 > 0:20:24- It doesn't have any alcohol in it, does it?- Ohhh.- Has it?
0:20:24 > 0:20:26- You're sharp, you know? - Has it?
0:20:26 > 0:20:29For someone who just says, "I like plain food..."
0:20:29 > 0:20:31You just pick up on stuff. It's got a bit of vodka in it.
0:20:31 > 0:20:33- No!- Yeah, honestly.- Blimey.
0:20:33 > 0:20:35That one's got a bit of vodka in it, with a bit of vanilla.
0:20:35 > 0:20:38- I love it.- It probably would go down well in Russia.
0:20:38 > 0:20:40- Well, it would do.- Yeah.
0:20:40 > 0:20:42Yeah, when you cook like that, you burn the alcohol off,
0:20:42 > 0:20:46you put the alcohol in and you fire it up and you burn the alcohol off.
0:20:46 > 0:20:48- Oh, right. - So you only get the lovely flavour.
0:20:48 > 0:20:51Yeah, just a hint. Now, my nan used to make marmalade...
0:20:51 > 0:20:54- Oh...- ..and when I was a kid, I didn't like it much.
0:20:54 > 0:20:57As I got older, I got to love it,
0:20:57 > 0:21:01but as a kid, me palate hadn't matured, and you...
0:21:01 > 0:21:04See, I'm not a very mature person, in fact,
0:21:04 > 0:21:07- I'm just really an adolescent. - We're both a bit silly!
0:21:07 > 0:21:12Yeah, but my palate is really getting matured because of you,
0:21:12 > 0:21:16and before we leave, I'm going to have this for the journey.
0:21:16 > 0:21:18Go on, then, you can take one of those.
0:21:18 > 0:21:21- Come on then, bring it with you. - I'm coming with you.
0:21:21 > 0:21:25'Well, I have to say, so far, I'm loving Bristol.'
0:21:25 > 0:21:28'Yeah, me too. I just hope it lasts.'
0:21:30 > 0:21:33With 91 different languages now spoken within the
0:21:33 > 0:21:35eclectic communities here,
0:21:35 > 0:21:38it's not just Jamaican food that Bristol has to offer.
0:21:38 > 0:21:40Over the last few years,
0:21:40 > 0:21:43there has been an economic downturn across Europe and this has
0:21:43 > 0:21:45brought new cultures to Britain...
0:21:45 > 0:21:48and with it, a wealth of new cuisines.
0:21:48 > 0:21:50Next on today's menu is one of those.
0:21:50 > 0:21:52It's a taste of Spain.
0:21:52 > 0:21:54Espana!
0:21:55 > 0:21:58Now, Len, you said you'd be interested in trying anything
0:21:58 > 0:22:00- on our food tour.- Yeah.- Yeah?- Mmm.
0:22:00 > 0:22:03What about Spanish cuisine, how does that grab you?
0:22:03 > 0:22:05Obviously, I've been to Spain, playing golf and this
0:22:05 > 0:22:09and that, little holidays. So there's certain things I have tried.
0:22:09 > 0:22:12What I wouldn't, you know... I don't like paella, that...
0:22:12 > 0:22:14Why is that? That's one of the absolute classics.
0:22:14 > 0:22:17I know, but it's... It's in a huge cauldron.
0:22:17 > 0:22:20I'm always frightened I might fall in.
0:22:20 > 0:22:21LAUGHTER
0:22:21 > 0:22:24What about things like the gazpacho Andalusia, that type...
0:22:24 > 0:22:27- Do you like those?- What is that, is that like cold soup?
0:22:27 > 0:22:32- Yeah.- No. Cold soup? No, thanks. No, soup is hot.
0:22:32 > 0:22:35Hot soup. Now, if that's in, I'm off.
0:22:36 > 0:22:39Oh, dear, I've got my work cut out here.
0:22:39 > 0:22:42It's been such a successful day in Bristol so far,
0:22:42 > 0:22:45I don't want Len to get his grumpy face on again.
0:22:45 > 0:22:48But I'm hopeful that my last stop will serve up Spanish dishes
0:22:48 > 0:22:51that will make his taste buds dance.
0:22:52 > 0:22:55El Puerto is a tapas restaurant in the heart of the city,
0:22:55 > 0:22:59near the dockside, and prides itself on cooking authentic Spanish cuisine.
0:23:01 > 0:23:04The manager, Laura Fosbudiele, will guide him through.
0:23:07 > 0:23:10- Ah, you must be Laura.- Yes, it's a pleasure.- Nice to meet you.
0:23:10 > 0:23:13- Nice to meet you, as well. - Pleased to meet you, mwah.
0:23:13 > 0:23:14- Nice to meet you.- It really is.
0:23:14 > 0:23:17- I'm kissing her hand because I've got disappear to the kitchen.- Go on.
0:23:17 > 0:23:19SHE LAUGHS
0:23:19 > 0:23:21- See you later. - See you later.
0:23:21 > 0:23:24Owner and head chef Tariq Rodriguez learnt his craft after taking
0:23:24 > 0:23:27a cookery course when he was in the Spanish army.
0:23:27 > 0:23:30He's been cooking in Bristol for five years now.
0:23:31 > 0:23:34- Chef.- Hello.- Hi, Ainsley.- Tariq.
0:23:34 > 0:23:35- Tariq.- Nice to meet you.
0:23:35 > 0:23:37Oh, fantastic, Tariq, what are we doing here, then?
0:23:37 > 0:23:41Today we're going to make a very traditional dish, OK.
0:23:41 > 0:23:44With Serrano ham, some prawns and wild mushrooms.
0:23:44 > 0:23:45- Wow.- Yeah.
0:23:45 > 0:23:48Is this from a certain area of Spain or...?
0:23:48 > 0:23:51Yeah, this is usually from the north of Spain,
0:23:51 > 0:23:54because obviously the wild mushrooms are more frequent
0:23:54 > 0:23:57there because it is wet weather and everything.
0:23:57 > 0:23:58So what do you specialise in,
0:23:58 > 0:24:01is there any special things that you do here or...?
0:24:01 > 0:24:04- The most important thing here are the tapas.- Yeah.
0:24:04 > 0:24:06We've three kind of them, meat tapas, seafood tapas,
0:24:06 > 0:24:10plus for vegetarian people, plus we've got paella as well.
0:24:10 > 0:24:13- I don't know if you know paella? - I do, I don't like the look of it.
0:24:13 > 0:24:17Yeah, no, it's not really my cup of tea, I don't think, Laura.
0:24:17 > 0:24:18Don't be angry.
0:24:18 > 0:24:20We're going to add some olive oil
0:24:20 > 0:24:22and then we're going to add the garlic when the oil
0:24:22 > 0:24:24takes the proper temperature.
0:24:24 > 0:24:27Where did your passion come from, was it from your family,
0:24:27 > 0:24:28your mum or your grandmother?
0:24:28 > 0:24:31Yeah, I have different mixes in my family, and they love food.
0:24:31 > 0:24:38My father is from Tunisia, my grandmum is from the north of Spain.
0:24:38 > 0:24:40When the garlic starts to get cold, you know,
0:24:40 > 0:24:44that's when we give the proper flavour to the dish.
0:24:44 > 0:24:47- And now...- It's beautiful.- ..we're going to add the wild mushrooms.
0:24:47 > 0:24:50- Straight in, Chef? - Yeah, please!
0:24:50 > 0:24:53- Beautiful. - Wow, nice. So, if you smell the...?
0:24:53 > 0:24:56- Yeah!- All the garlic.
0:24:56 > 0:24:59I tell you what I like when I go to Spain,
0:24:59 > 0:25:02you have that ham on the big leg of...
0:25:02 > 0:25:03Spanish ham?
0:25:03 > 0:25:06And you have it up in the air, or something, and they carve it up.
0:25:06 > 0:25:08- That is delicious. - I know.- Yeah.
0:25:08 > 0:25:11- I know, I really love it. - I hope I get some Spanish ham.
0:25:11 > 0:25:14I'd like a lot of Spanish ham and not so much the...
0:25:14 > 0:25:17Not so much the paella, really...
0:25:17 > 0:25:19No, you're killing me with that.
0:25:19 > 0:25:21- I know, I'm so sorry.- I'm sorry.
0:25:21 > 0:25:23SHE LAUGHS
0:25:23 > 0:25:26'At least Len's guaranteed to like ONE of the elements of this dish.
0:25:26 > 0:25:29'And I'm not surprised, it's a beautiful product.'
0:25:29 > 0:25:31Tell me about the Serrano ham,
0:25:31 > 0:25:33there's different grades of it, isn't there?
0:25:33 > 0:25:35It's to do with the ageing,
0:25:35 > 0:25:37also the difference in the species of pork we have in Spain.
0:25:37 > 0:25:39It depends how you're feeding the pork,
0:25:39 > 0:25:44and these things make the meat more quality, really.
0:25:44 > 0:25:46Yeah, yeah, yeah, more quality, it's cured,
0:25:46 > 0:25:49so you get different sort of flavours and stuff like that.
0:25:49 > 0:25:50- Yeah.- And how much of this, Chef?
0:25:50 > 0:25:53- Like, half.- A half of that.- Half of that, yeah.
0:25:53 > 0:25:57Is there a large Spanish community here in Bristol?
0:25:57 > 0:26:01Yeah, we are quite a lot of people living in Bristol, plus in all UK.
0:26:01 > 0:26:05So when you first came here, could you speak pretty good English?
0:26:05 > 0:26:07No, absolutely no.
0:26:07 > 0:26:09No? A little bit?
0:26:09 > 0:26:13No, my English was just what I studied in my school.
0:26:13 > 0:26:15- I was really bad! - Really? Well, you're good now.
0:26:15 > 0:26:17Yes. Thanks a lot.
0:26:17 > 0:26:19I can understand everything, you speak it better than me.
0:26:21 > 0:26:25So, now we're going to add the prawns. OK, yes, three prawns.
0:26:25 > 0:26:27- OK.- Straight in?
0:26:27 > 0:26:29Yeah, straight in, yeah. Perfect.
0:26:29 > 0:26:32The amount of the prawns is just because obviously you want
0:26:32 > 0:26:37the perfect combination of the fishy flavour and the Serrano ham.
0:26:37 > 0:26:41- And it smells nice. Can I have a little smell of it?- Yeah, of course.
0:26:41 > 0:26:43Oh, that's wonderful, Chef.
0:26:43 > 0:26:47Look at that, oh, my word, that's beautiful. Lovely.
0:26:47 > 0:26:50Can you pass me the two glasses at the end, the salt and egg please?
0:26:50 > 0:26:52Yes, here we are. OK, Chef. There's the egg.
0:26:54 > 0:26:56And just add the egg yourself.
0:26:57 > 0:27:00- OK.- Yeah.- Beautiful. - It's perfect.
0:27:00 > 0:27:02Mix up all the flavours, I love them.
0:27:02 > 0:27:05Beautiful, beautiful. Looks so appetising.
0:27:05 > 0:27:07- Yeah.- Lovely.
0:27:07 > 0:27:10I think it's time we sat down and we tried the food.
0:27:10 > 0:27:12- Of course.- OK.- No worries.
0:27:14 > 0:27:16Now, what's this dish called, Chef?
0:27:16 > 0:27:18Really, it is wild mushrooms with ham
0:27:18 > 0:27:21and prawns, with a touch of honey olive oil.
0:27:21 > 0:27:24- Honey olive oil?- Yeah.
0:27:24 > 0:27:26'In true tapas style, we've got
0:27:26 > 0:27:28'a couple of other dishes for Len to try.'
0:27:28 > 0:27:30- Wow.- Well done, mate.
0:27:30 > 0:27:32'There's aubergine and goat's cheese stack,
0:27:32 > 0:27:37'and I'm making him face his fears with a cold soup with a difference.'
0:27:37 > 0:27:40- Hello, Chef.- Nice to meet you. - Lovely.
0:27:40 > 0:27:42Wow, this looks interesting.
0:27:42 > 0:27:43I want to put that in front of you
0:27:43 > 0:27:47because the chef's just made this and I want you to try that, Len.
0:27:51 > 0:27:53What we got there, Chef?
0:27:53 > 0:27:55OK, we have king prawns, we have Serrano ham,
0:27:55 > 0:28:02garlic, wild mushrooms and a little bit of a touch of wine and olive oil.
0:28:02 > 0:28:05'Well, it looks pretty exotic and smells amazing,
0:28:05 > 0:28:08'so I'm not messing about, I'm going straight in.'
0:28:13 > 0:28:16Ohh, you got a wink. He doesn't wink very often, Tariq.
0:28:16 > 0:28:18No. This is lovely.
0:28:18 > 0:28:21- Have a little bit, there, come on. - Yeah?
0:28:21 > 0:28:23No, don't take this, because I want to eat some more.
0:28:23 > 0:28:24LAUGHTER
0:28:24 > 0:28:28'Well, that's a good start. Onto the next dish.'
0:28:28 > 0:28:31This is our aubergine, OK, with a crispy coat,
0:28:31 > 0:28:35and we have goat's cheese between each slice of aubergine.
0:28:35 > 0:28:39So, we put that...on top.
0:28:39 > 0:28:43Do you like the aubergine, is that one of your...?
0:28:43 > 0:28:44I don't know that I've ever had it.
0:28:44 > 0:28:46'Never tried aubergine before?
0:28:46 > 0:28:48'Oof, this could be risky.'
0:28:51 > 0:28:54- It's nice.- It's nice?
0:28:54 > 0:28:55- It's crunchy.- Yeah.
0:28:55 > 0:28:58It's got crunchy moments...
0:28:59 > 0:29:01..and also the softness in the goat's cheese.
0:29:01 > 0:29:04- This is excellent. - Thank you very much.
0:29:04 > 0:29:07- It's lovely, honestly.- All right. - Yeah.
0:29:07 > 0:29:11'Well, that's two out of three, but now it's the moment of truth.
0:29:11 > 0:29:15'Len got a real grump on earlier about gazpacho, so I'm worried about
0:29:15 > 0:29:20'how he'll react to the challenge of this chilled melon and ham soup.'
0:29:20 > 0:29:22This, I'm not too sure about.
0:29:22 > 0:29:25Well, this is it, you know what, this is the journey that we're on.
0:29:25 > 0:29:29Now, answer this so I can prepare myself - is it hot or cold?
0:29:29 > 0:29:31It's cold.
0:29:31 > 0:29:33Don't look at me, don't look at me! It's...
0:29:33 > 0:29:36I said to you - "I don't want cold soup."
0:29:36 > 0:29:38I know, but it's traditional.
0:29:38 > 0:29:41And maybe this might be the one time you'll taste it.
0:29:41 > 0:29:44In the soup we have mint, we have wine, we have melon.
0:29:44 > 0:29:45Yeah.
0:29:45 > 0:29:48- And a little bit of sugar...- Yeah.
0:29:48 > 0:29:50'A twist on a classic Spanish dish.
0:29:50 > 0:29:52'Sounds great to me.'
0:29:52 > 0:29:53You pour this on top?
0:29:53 > 0:29:57- Yeah.- And that is Serrano ham.
0:29:57 > 0:29:59'But I just hope Len can overcome the mental barrier
0:29:59 > 0:30:01'and let his taste buds be the judge.'
0:30:03 > 0:30:06SUSPENSEFUL MUSIC
0:30:06 > 0:30:09- Yeah.- Now, this is a first.
0:30:22 > 0:30:25- It's all right.- All right?
0:30:25 > 0:30:27Yeah, I mean it.
0:30:27 > 0:30:29Yeah, because I like... I like mint.
0:30:29 > 0:30:32Loads of flavour, you know, it's almost like bacon that...
0:30:32 > 0:30:36- What's it called? - Serrano ham, yeah.- Serrano ham.
0:30:36 > 0:30:39I said to Ainsley, "I don't want cold soup, don't like it."
0:30:39 > 0:30:43But I must say, I congratulate you, this is very, very refreshing.
0:30:43 > 0:30:45Yeah.
0:30:45 > 0:30:47And it's very nice.
0:30:47 > 0:30:50'Hoorah! This could be a real breakthrough.
0:30:50 > 0:30:53'If I can get Len facing his fears over a simple chilled soup,
0:30:53 > 0:30:55'who knows what I can get him enjoying.'
0:30:57 > 0:31:00You know, the thing I was dreading, look, I'm having another go at it.
0:31:00 > 0:31:02Truly, I've been converted.
0:31:02 > 0:31:03LAUGHTER
0:31:03 > 0:31:06All the time I've been to Spain and I've had...
0:31:06 > 0:31:09- Yes! - Ham... You know, egg and chips...
0:31:09 > 0:31:11And do you know what I'm going to do now?
0:31:11 > 0:31:13I'm going to salute you.
0:31:13 > 0:31:15Wheeey!
0:31:15 > 0:31:18Tariq, I'll give you a high five, mate. Gracias!
0:31:18 > 0:31:20Hey, let's have some flamencoooooo!
0:31:20 > 0:31:23BOTH: OOOOOHHH!
0:31:23 > 0:31:25HE SINGS IN SPANISH
0:31:25 > 0:31:27Hey, hey!
0:31:41 > 0:31:43'Come on, Lenny, it's fiesta time.'
0:31:45 > 0:31:47Oh!
0:31:51 > 0:31:52Hey, hey!
0:31:55 > 0:31:58Ohhh!
0:31:58 > 0:32:00Hey, hey!
0:32:00 > 0:32:02Whey!
0:32:05 > 0:32:08'Oh-ho, look at Ainsley go. Strictly Come Flamenco.'
0:32:09 > 0:32:13'Who needs to go to the gym when you can work out like this?'
0:32:25 > 0:32:28This is knackering, innit?
0:32:28 > 0:32:30La, la, la, la, la!
0:32:30 > 0:32:33Whoa, come on!
0:32:35 > 0:32:37Wahey!
0:32:41 > 0:32:43Hey, la, la, la!
0:32:43 > 0:32:45LAUGHTER AND WHOOPING
0:32:45 > 0:32:48'Dunno about you, Ains, but I'm ready for a siesta.'
0:32:51 > 0:32:54SPANISH MUSIC CONTINUES
0:33:02 > 0:33:05- Well, you might have been there on holiday...- Yeah.
0:33:05 > 0:33:08..but I don't think you've tried the cuisine to that standard.
0:33:08 > 0:33:10What did you overall think, then, Len?
0:33:10 > 0:33:12The soup, in particular, I was dreading,
0:33:12 > 0:33:16but how refreshing and how tasty.
0:33:16 > 0:33:19And the aubergine and cheesy thing.
0:33:19 > 0:33:21Yeah, goat's cheese layered up, yeah.
0:33:21 > 0:33:24It was brilliant, I promise you, and the first... With the prawns
0:33:24 > 0:33:27and the sausage or whatever that...
0:33:27 > 0:33:30That's it, the Serrano ham, the mushrooms, the prawns and the egg.
0:33:30 > 0:33:32I guess it's a snapshot of Spanish food,
0:33:32 > 0:33:36but those three dishes were fantastic.
0:33:36 > 0:33:39I've been a coward when it came to food, basically, you know,
0:33:39 > 0:33:42I'm frightened to try other things,
0:33:42 > 0:33:47but you are certainly turning me into a foodie.
0:33:47 > 0:33:49Cold soup is on the menu from now on.
0:33:49 > 0:33:52You wait till I get home... Let's go and phone my wife up.
0:33:52 > 0:33:55AINSLEY LAUGHS
0:33:55 > 0:33:57I really have enjoyed the day in Bristol,
0:33:57 > 0:34:00and all the exotic tastes and flavours.
0:34:00 > 0:34:03But do you know what, I can't keep Ainsley out the kitchen.
0:34:03 > 0:34:07Yeah, it's my turn to try and titillate Len's taste buds.
0:34:07 > 0:34:10And I want to go back to my roots and push the boundaries just
0:34:10 > 0:34:13that little bit more, with a take on a classic dish.
0:34:14 > 0:34:18Jerk lamb kebabs with a spread of jerk mayo.
0:34:18 > 0:34:20I'm going to start by preparing my jerk seasoning,
0:34:20 > 0:34:23it's not a dry seasoning, this is much more of a wet one.
0:34:23 > 0:34:26I've got different types of onion here, you can use one onion
0:34:26 > 0:34:29if you like. Chop it all up, let's get it going.
0:34:29 > 0:34:30Just keep that nice and chunky,
0:34:30 > 0:34:34it's all going to go into a food processor anyway.
0:34:34 > 0:34:36All of that.
0:34:36 > 0:34:38Now, the Scotch bonnet chilli is one of the
0:34:38 > 0:34:41hottest chillies in the world.
0:34:41 > 0:34:44But I tell you what, it's full of wonderful flavour. You know,
0:34:44 > 0:34:47people think of chillies as just heat. It's not, it's flavour,
0:34:47 > 0:34:51it's got this kind of real pungency, it's got its own identity,
0:34:51 > 0:34:53that's a great way of describing it.
0:34:54 > 0:34:57Now I'm going to take the thyme, the garlic, the beautiful chilli
0:34:57 > 0:35:01and ginger, and we're going to put that in with the onions.
0:35:01 > 0:35:03A little bit of allspice.
0:35:03 > 0:35:05Now I'm going to pop in that white wine vinegar,
0:35:05 > 0:35:08we're going to get some moisture in there, that's going to add that
0:35:08 > 0:35:10lovely acidity, all right.
0:35:10 > 0:35:12And that's going to be followed by our soy sauce.
0:35:12 > 0:35:16Unusual that soy sauce, people don't expect to get the
0:35:16 > 0:35:19soy sauce in Caribbean cuisine, but I tell you what, it's used a lot.
0:35:19 > 0:35:21Maybe it's the Chinese influence?
0:35:21 > 0:35:24When you combine it with all those other flavours, you get
0:35:24 > 0:35:26the pepperiness, you get the acidity,
0:35:26 > 0:35:29sweet, sour kind of taste, all of that's going on, and of course
0:35:29 > 0:35:32you've got that wonderful sweetness of those spices, the allspice,
0:35:32 > 0:35:37that's going to make that meat lovely and succulent and taste heavenly.
0:35:37 > 0:35:40All we have to do now is blitz it down,
0:35:40 > 0:35:42I'm just going to pop that into the food processor.
0:35:47 > 0:35:48Great.
0:35:53 > 0:35:55Can't beat a good marinade.
0:36:06 > 0:36:09Oh, that's wonderful.
0:36:09 > 0:36:12Oh, those smells that you associate with the Caribbean,
0:36:12 > 0:36:14and they're on that spoon right now.
0:36:18 > 0:36:20You can use a leg steak of lamb or...
0:36:20 > 0:36:23You really are looking for quite a tender cut here, something
0:36:23 > 0:36:25that's not going to necessarily require slow-cooking, guys.
0:36:25 > 0:36:28Rub your meat into that lovely marinade
0:36:28 > 0:36:32and just allow that to soak up all those lovely flavours.
0:36:32 > 0:36:35And we'll get our pineapple and peppers on the go.
0:36:35 > 0:36:37Ah, it's so good.
0:36:40 > 0:36:43Make sure you keep it nice and chunky, all right.
0:36:43 > 0:36:48Wants to be roughly the same size as your pieces of lamb.
0:36:48 > 0:36:52Now, I'm using red pepper here, but you could use green or yellow.
0:36:55 > 0:36:57Well, this is the fun bit, putting it altogether now,
0:36:57 > 0:36:59making up our lovely little skewers.
0:36:59 > 0:37:02Nice bit of fresh pineapple going on there.
0:37:03 > 0:37:06Bit of pepper, followed by a piece of meat.
0:37:06 > 0:37:10I'm just doing it this way, but you can really do anything you want.
0:37:10 > 0:37:12Giving it a little bit of a twist,
0:37:12 > 0:37:15sometimes it's difficult to sort of get the skewer into the meat,
0:37:15 > 0:37:17just twist it around, you know, that's it.
0:37:19 > 0:37:22Just gorgeous. Lovely.
0:37:22 > 0:37:23The smell...
0:37:23 > 0:37:26And you've got to be cooking this on the barbecue,
0:37:26 > 0:37:30you want to do quite a... Medium-hot coals, all right, guys.
0:37:30 > 0:37:32Lovely flavours.
0:37:33 > 0:37:36But if not, you could do it on a griddle pan or you could do
0:37:36 > 0:37:38it under your grill at home, it really doesn't matter.
0:37:38 > 0:37:41Just be careful of those wooden skewers,
0:37:41 > 0:37:44make sure you soak them in the water beforehand, OK, so they don't burn.
0:37:44 > 0:37:47Just keep rotating these around, you know,
0:37:47 > 0:37:51they're going to take anywhere between sort of five to ten minutes.
0:37:57 > 0:37:59OK, whilst that's cooking away,
0:37:59 > 0:38:03I've got the lovely coleslaw made up here, that's just cabbage
0:38:03 > 0:38:06and carrots that I've shredded up. You can see that.
0:38:06 > 0:38:09And I've put a little bit of spring onion in there, and I've made
0:38:09 > 0:38:12a sugar and vinegar reduction, you know, about equal quantities,
0:38:12 > 0:38:15just boil that down a little bit and pour that on the top whilst it's
0:38:15 > 0:38:18still warm, you don't need to put mayonnaise or anything like that.
0:38:18 > 0:38:20You can if you want, of course.
0:38:20 > 0:38:23And...speaking of mayonnaise, I've got some here.
0:38:23 > 0:38:26A bit of mayo, and I'm going to take some of the jerk seasoning
0:38:26 > 0:38:29I had to start with, that I put with my lamb, and just stir it through.
0:38:29 > 0:38:31OK.
0:38:31 > 0:38:33A few tablespoons of it, you'll be able to judge,
0:38:33 > 0:38:36you'll be able to say, "Oh, I like that a little bit more,
0:38:36 > 0:38:38"a little bit more of a kick with that."
0:38:38 > 0:38:40And just kind of stir that through.
0:38:42 > 0:38:44And then you've got a lovely...
0:38:45 > 0:38:47..jerk mayo.
0:38:47 > 0:38:51A little bit of chopped coriander to finish it off, and Bob's your uncle.
0:38:54 > 0:38:57Oh, I'm sure Len is going to absolutely adore this.
0:38:58 > 0:39:02Not forgetting the people of Bristol, too, I've got the mobile kitchen
0:39:02 > 0:39:06ready to inject a taste of the Caribbean into the city centre.
0:39:07 > 0:39:10Just look at these, Len. How about that, my son?
0:39:10 > 0:39:11- Beautiful.- And what's that?
0:39:11 > 0:39:14And we're serving that with a jerk mayonnaise.
0:39:14 > 0:39:16What does it mean when it says "jerk"?
0:39:16 > 0:39:18Well, jerk is kind of a little bit spicy,
0:39:18 > 0:39:20- it's got all these lovely spices with it.- Oh, right.
0:39:20 > 0:39:21'This lamb dish packs a punch.
0:39:21 > 0:39:25'It's probably the spiciest thing Len's had all day.
0:39:25 > 0:39:29'I've got no idea how he's going to take it.
0:39:29 > 0:39:30'Oh, dear.'
0:39:32 > 0:39:33Oh-ho.
0:39:35 > 0:39:36AINSLEY LAUGHS
0:39:41 > 0:39:43- It's so tender. - Oh, that's the idea.
0:39:43 > 0:39:46It's so tender.
0:39:46 > 0:39:49It's been marinating in those lovely spices, Len, that's the secret.
0:39:49 > 0:39:54It's just lovely. The pineapple - it really sets it off.
0:39:54 > 0:39:55AINSLEY LAUGHS
0:39:55 > 0:39:57People will watch this show and say,
0:39:57 > 0:39:59"Well, he's saying that, he's got to."
0:39:59 > 0:40:02- It's great.- Oh, fantastic.
0:40:02 > 0:40:04What do you think the people of Bristol will think?
0:40:04 > 0:40:07They will love it, they're going to love it.
0:40:07 > 0:40:10All right, Bristol, you're about to have a wonderful treat.
0:40:10 > 0:40:12'A successful day all round.'
0:40:12 > 0:40:14Madam, do you want to try it?
0:40:14 > 0:40:19'Ainsley's challenged, surprised and spoilt me with those tasty kebabs.
0:40:19 > 0:40:22'I reckon I'd better help him shift 'em.'
0:40:22 > 0:40:24Be brave, go on! It's lovely.
0:40:24 > 0:40:27I promise you, I'm fussy as anything.
0:40:27 > 0:40:28- It's nice, innit?- Mmm.
0:40:28 > 0:40:30Look at this, we had a bowl of it...
0:40:30 > 0:40:34We're running out of everything. This is unbelievable.
0:40:34 > 0:40:36Yeah, it's really tender, the meat's delicious.
0:40:36 > 0:40:38- How's it going there, love? - It's really lovely.
0:40:38 > 0:40:40You're loving that?
0:40:40 > 0:40:42Nice and tender, that lamb?
0:40:42 > 0:40:44- It melts...- Yeah?- It's lovely.
0:40:44 > 0:40:45Lovely.
0:40:45 > 0:40:47You've got the pineapple going through there.
0:40:47 > 0:40:50- Lovely spice, as well.- Really good. - The spice is lovely.
0:40:50 > 0:40:54- Any more? - Here we are, you need one of those, because you've got a wet nose.
0:40:54 > 0:40:56LAUGHTER
0:40:56 > 0:40:57Definitely a ten.
0:40:57 > 0:40:59I love you, you can come on the show!
0:40:59 > 0:41:01Get out the way, you!
0:41:01 > 0:41:03LAUGHTER
0:41:08 > 0:41:11- Len, what a day. Eh?- Bristol?
0:41:11 > 0:41:13I know. I thought, "Bristol?!"
0:41:13 > 0:41:15- Cider.- Cider, that's about it.
0:41:15 > 0:41:17But no...
0:41:17 > 0:41:20It's been a festive feast. Honestly, it's been lovely.
0:41:20 > 0:41:21Wonderful.
0:41:21 > 0:41:24- I loved that... The Jamaican food. - Yeah!- Eh?
0:41:24 > 0:41:27What was that like? That was a complete surprise.
0:41:27 > 0:41:30Well, I was expecting it all hot and, you know...
0:41:30 > 0:41:33You know, like having a big spoonful of mustard.
0:41:33 > 0:41:35- And you had that callaloo in that chicken.- Yeah.
0:41:35 > 0:41:37Which you loved. Your face...
0:41:37 > 0:41:39I loved, that was my favourite, yeah.
0:41:39 > 0:41:40And then, oh...
0:41:41 > 0:41:43- The Spanish...- Oh, wow, yeah...
0:41:43 > 0:41:46Right, I must say, the Spanish food...
0:41:46 > 0:41:48Stop it!
0:41:48 > 0:41:49AINSLEY LAUGHS
0:41:49 > 0:41:51You should have seen your...
0:41:51 > 0:41:53LAUGHTER
0:41:53 > 0:41:57That Spanish food, I've got to say, was fantastic.
0:41:57 > 0:42:01And even that cold soup. Cold soup! Listen, I'm 71,
0:42:01 > 0:42:05I've spent 60 years at least, saying, "Cold soup? Give over!"
0:42:05 > 0:42:07- Yeah.- "Soup's for winter."
0:42:07 > 0:42:09Yeah.
0:42:09 > 0:42:13But no, that was so refreshing, so tasty, it was great.
0:42:13 > 0:42:16What's making me happy is that you remember it, because...
0:42:16 > 0:42:20- Yes.- ..you've got a food memory, you've tasted it, you've identified with it...
0:42:20 > 0:42:22- Yeah.- ..and you remember it.- You know,
0:42:22 > 0:42:26I've never been a, you know, one of those people that can experiment...
0:42:26 > 0:42:28- Yeah.- ..or try different things.
0:42:28 > 0:42:32But honestly, this is really opening my eyes.
0:42:35 > 0:42:38So, after a jam-packed day of tasty tapas...
0:42:40 > 0:42:42Ohhhh, you got a wink!
0:42:43 > 0:42:47..and cool Caribbean flavours...
0:42:47 > 0:42:49- It's nice.- It's nice!
0:42:49 > 0:42:51LAUGHTER
0:42:51 > 0:42:54..will any of today's dishes make it into Len's top ten?
0:42:55 > 0:42:58I never thought I'd say this, but that cold soup...
0:42:58 > 0:43:00Well, it gave me a warm glow.
0:43:00 > 0:43:01I'm going to salute you.
0:43:01 > 0:43:03Wheeey!
0:43:03 > 0:43:06Tariq, I'll give you a high five, mate.
0:43:06 > 0:43:09I'm sorry to say, out goes pea and mint soup,
0:43:09 > 0:43:11and in comes cold melon and mint soup.
0:43:11 > 0:43:14Ohhh, with Serrano ham, ole!
0:43:15 > 0:43:17Bristol!
0:43:17 > 0:43:19Let's salute Bristol.
0:43:19 > 0:43:22- You were great.- Onwards and upwards.
0:43:22 > 0:43:23- Go!- Come on!