0:00:02 > 0:00:05What you got going on here? 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 > 0:00:10Lovely.
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 you can't spell
0:00:20 > 0:00:25and never eat anything you wouldn't want to step in.
0:00:25 > 0:00:27This is the chicken's feet.
0:00:27 > 0:00:29- Chicken's feet?- That's right.
0:00:29 > 0:00:30No.
0:00:30 > 0:00:32I've travelled the world
0:00:32 > 0:00:35but never had the courage to experience new cuisines,
0:00:35 > 0:00:37and always stuck with what I know.
0:00:37 > 0:00:40- Look, what's your favourites there? - Chips.- Chips!
0:00:40 > 0:00:44- But after using a pancake once to wipe my face...- What is he like?
0:00:44 > 0:00:47- ..my family decided enough was enough.- Yes!
0:00:47 > 0:00:51And that my taste buds needed to be brought into the 21st century.
0:00:51 > 0:00:52Hot.
0:00:52 > 0:00:56There's a lot more to this culinary world of ours than pickled walnuts.
0:00:56 > 0:01:00It's time for me to show Len a whole new culinary world...
0:01:00 > 0:01:03- I'm going to do it.- ..that will make his palate purr.
0:01:03 > 0:01:06You're not talking food adventure?
0:01:06 > 0:01:08Food adventure indeed.
0:01:09 > 0:01:12What's that I see? Is it a tandoori chicken?
0:01:12 > 0:01:15THEY LAUGH
0:01:15 > 0:01:17I liked it.
0:01:17 > 0:01:19And 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 > 0:01:36my taste buds have been influenced by my nan's cooking.
0:01:38 > 0:01:41I've never eaten spaghetti, had a curry, and even pizza,
0:01:41 > 0:01:43well, it looks a bit exotic.
0:01:43 > 0:01:46I was also born and brought up in London,
0:01:46 > 0:01:50but as a chef, my palate has experienced and travelled
0:01:50 > 0:01:52to 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 > 0:02:05For me, I have ten favourites that are never far away
0:02:05 > 0:02:06from the table at home.
0:02:06 > 0:02:08And my perfect dinner?
0:02:08 > 0:02:11Well, prawn cocktail to start,
0:02:11 > 0:02:13full English breakfast,
0:02:13 > 0:02:15oh, 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
0:02:25 > 0:02:28and show him that there is more to life
0:02:28 > 0:02:30than a prawn cocktail from 1976.
0:02:33 > 0:02:36Today, the kitchen hasn't had to travel too far
0:02:36 > 0:02:40as our food tour has pitched up in the heart of England's capital city.
0:02:40 > 0:02:43It's London, and on today's menu...
0:02:43 > 0:02:45I get my tongue around a treat from the East.
0:02:45 > 0:02:48- It looks like it's going to be crunchy.- It shocks you.
0:02:48 > 0:02:51You think, "I'm going to crunch on this," but you can't.
0:02:51 > 0:02:53Ainsley cooks up one of my favourite things.
0:02:53 > 0:02:56- What's your favourites there? - Chips.- Chips!
0:02:56 > 0:02:59I'll dish up dinner for the London locals.
0:02:59 > 0:03:02Lenny boy, you're in for a bit of a treat.
0:03:02 > 0:03:03Like a little baby boat.
0:03:04 > 0:03:08And I'll get to shake my thing and there's not a twerk in sight.
0:03:08 > 0:03:10Wahey!
0:03:13 > 0:03:17- Oh, Len, Central London.- Can't beat it, eh?- I'll tell you what.
0:03:17 > 0:03:19So what was it like when you used to come up here?
0:03:19 > 0:03:22- Because, originally, you were born in Bethnal Green.- East London.- Yeah.
0:03:22 > 0:03:25- Yeah, did you ever get up to the West End?- Up West?
0:03:25 > 0:03:29Oh, yeah. Do you know what was funny? My parents and my grandparents never.
0:03:29 > 0:03:34- Oh, going up the West End. It never happened.- Was it too posh?
0:03:34 > 0:03:35It was too posh.
0:03:35 > 0:03:40And that's what's amazing about how society has changed, you know?
0:03:40 > 0:03:43People are coming to the West End and going to restaurants
0:03:43 > 0:03:45and going to the posh hotels for dinner.
0:03:45 > 0:03:48- Sure.- It never would've happened back in those days.
0:03:48 > 0:03:51Of course. And there's a vibrancy about it.
0:03:51 > 0:03:53We know about the sort of cultural mix,
0:03:53 > 0:03:56everywhere you look there is people from every nationality here.
0:03:56 > 0:03:57I've been around,
0:03:57 > 0:04:00not as much as you, but it's the best city I've ever been in.
0:04:03 > 0:04:07And in Len's favourite city, we're starting today's menu
0:04:07 > 0:04:09on one of Britain's oldest roads
0:04:09 > 0:04:12and with a cuisine that I'm sure he's never tried
0:04:12 > 0:04:15but one this country has loved for years.
0:04:15 > 0:04:16It's Middle Eastern.
0:04:18 > 0:04:22Edgware Road dates back to Roman times and stretches from here
0:04:22 > 0:04:25in Marble Arch to the London Borough of Barnet
0:04:25 > 0:04:26in the north of the capital.
0:04:26 > 0:04:30Arabic communities began settling here in the 19th century
0:04:30 > 0:04:34due to the trade links between the British and Ottoman empires.
0:04:34 > 0:04:39But it was in the 1970s that a large influx began,
0:04:39 > 0:04:41influenced by the Gulf oil boom
0:04:41 > 0:04:45and civil unrest in countries such as Iran, Algeria and Lebanon.
0:04:45 > 0:04:47According to the last census,
0:04:47 > 0:04:51there are now over 11,000 Lebanese-born people living in London,
0:04:51 > 0:04:56so it's time Len had a taste of what this community has to offer.
0:04:56 > 0:05:00Central London, Edgware Road. Any memories of going down there, Len?
0:05:00 > 0:05:02Of course. I've walked the length of it.
0:05:02 > 0:05:06- What's great with London is there's little communities.- Totally.
0:05:06 > 0:05:09And along the Edgware Road, it's all the Lebanese, Middle Eastern.
0:05:09 > 0:05:13And you see all the old boys out with the big hubble bubble things, you know?
0:05:13 > 0:05:15- Lovely. Lovely. - Puffing away. Yeah.
0:05:15 > 0:05:18- You probably think you're not in Central London?- Well, you would.
0:05:18 > 0:05:22Naturally, I've never been in one of the restaurants, obviously.
0:05:22 > 0:05:25- I'm about to change that, Len. - Oh, no.
0:05:27 > 0:05:30To be honest, this one does scare me a bit.
0:05:30 > 0:05:34It's part of the food world I really have absolutely no idea about.
0:05:34 > 0:05:37Knowing Len's conservative taste buds,
0:05:37 > 0:05:39I'm not surprised he's never been through the doors
0:05:39 > 0:05:42of one of these authentic Middle Eastern restaurants,
0:05:42 > 0:05:44but it's about time he had a go.
0:05:44 > 0:05:46- Hello.- Hello, sir, how are you?
0:05:46 > 0:05:49This traditional Lebanese restaurant was founded by the Eid family.
0:05:49 > 0:05:52- Nice to see you. Nice to meet you. - Very good indeed.
0:05:53 > 0:05:57Well, Len's with manager Sema to start his Lebanese food education,
0:05:57 > 0:06:00so I'm heading into the kitchen to see what kind of dishes
0:06:00 > 0:06:02the team can cook up for him.
0:06:02 > 0:06:06The first dish on offer looks like a win-win situation here.
0:06:06 > 0:06:10A Lebanese version of one of Len's favourites - roast chicken.
0:06:10 > 0:06:11And what goes into it?
0:06:11 > 0:06:17There is carrots, leek, onion and celery and cinnamon sticks.
0:06:17 > 0:06:20And it just looks so good, doesn't it, chef?
0:06:20 > 0:06:22There is so much going on here.
0:06:22 > 0:06:26Is this from one particular region of Lebanon or everywhere?
0:06:26 > 0:06:28- Everywhere in Lebanon. - Yeah?- Yes.- Just a classic dish.
0:06:28 > 0:06:31- It's traditional. It's classic. - OK. Let's get this in the oven.
0:06:31 > 0:06:33OK.
0:06:33 > 0:06:38Sema, I've been coming along the Edgware Road for 50 or 60 years,
0:06:38 > 0:06:41and I always remember that there's always been quite
0:06:41 > 0:06:44a Middle Eastern influence along here.
0:06:44 > 0:06:48- How long have you been here? - We opened in 1995.
0:06:48 > 0:06:52- 20 years now and there is big competition.- Of course.
0:06:52 > 0:06:54Next, the chefs are upping the ante
0:06:54 > 0:06:56with a classic Lebanese lamb and rice dish.
0:06:56 > 0:06:58- I've fried the onion.- Yeah.
0:06:58 > 0:07:00Chopped onion. We fry it all together.
0:07:00 > 0:07:03I'm going to put in spices.
0:07:03 > 0:07:07- Cinnamon.- Yeah.- Cinnamon.
0:07:07 > 0:07:10- A little bit seven spices. - Ah, let me smell.
0:07:10 > 0:07:13- There is seven spices? - Yes, seven spices.
0:07:13 > 0:07:16And coriander. And there is pepper.
0:07:16 > 0:07:18Yeah. OK, that's cooked down.
0:07:18 > 0:07:21And how long will you cook this for,
0:07:21 > 0:07:23the mince, chef, before you put the rice in?
0:07:23 > 0:07:25Before we put the rice, about ten minutes.
0:07:25 > 0:07:28I've never had Lebanese cuisine.
0:07:28 > 0:07:32So, what are the traditional dishes that you can expect to get?
0:07:32 > 0:07:34We have a big selection.
0:07:34 > 0:07:37We have like a starter, we have the main course, we have the soup,
0:07:37 > 0:07:41we have the salads, we have the meat grilled,
0:07:41 > 0:07:45the chicken grilled. It's more healthy, healthy food.
0:07:45 > 0:07:48Now I've got to ask you something else.
0:07:48 > 0:07:53You have here, it's a big piece of meat on a big skewer
0:07:53 > 0:07:55and it goes round?
0:07:55 > 0:07:59- This is a shawarma. - This is a shawarma?- Shawarma.
0:07:59 > 0:08:02- And they carve it off?- We have the lamb and we have the chicken.
0:08:02 > 0:08:06- Really?- Yeah. We have the lamb by itself and the chicken.
0:08:06 > 0:08:09Sometimes the customer likes to have, to taste both of them.
0:08:09 > 0:08:12- We can mix.- Yeah.- Lamb and chicken in a same sandwich.
0:08:12 > 0:08:15I suppose you'd call that a Licken? SHE LAUGHS
0:08:16 > 0:08:18What's he like?
0:08:18 > 0:08:20To go with the shawarma and other meat dishes,
0:08:20 > 0:08:24the restaurant serves up Lebanese specialities such as hummus,
0:08:24 > 0:08:27flatbread and side salads like pickled vegetables and tabbouleh -
0:08:27 > 0:08:31a traditional salad made with bulgur wheat, tomatoes, lemon juice
0:08:31 > 0:08:33and plenty of parsley.
0:08:33 > 0:08:35Look how much parsley he is chopping up over here!
0:08:35 > 0:08:38I've never seen so much parsley.
0:08:38 > 0:08:42If I showed that to Len, he'll think I've been cutting the grass.
0:08:42 > 0:08:45Chef is also preparing a vegetable side dish,
0:08:45 > 0:08:47which I think is an acquired taste.
0:08:47 > 0:08:49What's going on in this pot here, chef?
0:08:49 > 0:08:54Yeah, I've put olive oil, put chopped onions. I will fry it.
0:08:54 > 0:08:57When I fry it, I will put garlic.
0:08:57 > 0:08:59To this he is going to add okra,
0:08:59 > 0:09:03a green vegetable commonly found in Middle Eastern, Asian and African cooking.
0:09:03 > 0:09:06It has a delicate flavour so it's often cooked with herbs
0:09:06 > 0:09:08and spices to give it a bit of a kick.
0:09:08 > 0:09:11- What happens next, chef? - We add coriander.
0:09:11 > 0:09:13You put the coriander in there, fresh coriander?
0:09:13 > 0:09:14Yes, fresh coriander.
0:09:14 > 0:09:16Ah, look. Coriander in there now
0:09:16 > 0:09:18and, of course, some vibrant colour in there already.
0:09:18 > 0:09:22I don't think he's ever tried ladies' fingers or okra before.
0:09:22 > 0:09:23Nah, definitely not.
0:09:23 > 0:09:27I'm a little nervous with this one and how he might react,
0:09:27 > 0:09:30but he's here to be challenged, so this could go either way.
0:09:30 > 0:09:33All right, chef, I can't take too many.
0:09:33 > 0:09:35I'm not a full-time waiter, you know?
0:09:35 > 0:09:36Oh!
0:09:37 > 0:09:41Wow, I never expected such a spread of colour, wonderful smells,
0:09:41 > 0:09:43and what a selection!
0:09:43 > 0:09:46What I'm going to do, I'm not messing about. I'm going to try this.
0:09:46 > 0:09:49- Look at that.- Oh, beautiful. OK, and that mince.
0:09:49 > 0:09:53This rice has got the lamb mince cooked down in it,
0:09:53 > 0:09:55which I just absolutely adore.
0:09:55 > 0:09:59- Minced meat? Yeah. Lamb mince. - Now, look, that's tender.
0:09:59 > 0:10:00Now, wait.
0:10:07 > 0:10:09- Nice?- Nice. I like this dish.
0:10:09 > 0:10:13The chicken is delicious.
0:10:13 > 0:10:16It's moist, you know? It's moist.
0:10:16 > 0:10:18- Slow-cooked. - And it's flavoursome.
0:10:18 > 0:10:20You should see how many spices went in there.
0:10:20 > 0:10:23How many, about 15 different spices, chef?
0:10:23 > 0:10:27I'm not a big punter for rice, but I must say, this is nice.
0:10:27 > 0:10:29OK, Len, so we're off to a good start,
0:10:29 > 0:10:32but the next dish is the one that gives me the okra wobbles.
0:10:32 > 0:10:35Yeah, what exactly is okra?
0:10:35 > 0:10:38Okra is a type of vegetable you grow up in a plant.
0:10:38 > 0:10:41And this is cooked down in tomato sauce.
0:10:41 > 0:10:43Slightly unusual texture.
0:10:43 > 0:10:44Here goes.
0:10:44 > 0:10:47Become a little bit sort of slimy, really,
0:10:47 > 0:10:49if it's cooked down, a little bit sticky,
0:10:49 > 0:10:51but it's got its own unique character.
0:10:51 > 0:10:53- Not too bad, is it?- No.
0:10:53 > 0:10:55It looks like it's going to be crunchy.
0:10:55 > 0:10:59It shocks you. You think, "I'm going to crunch on this," but you can't.
0:10:59 > 0:11:02- OK. Not your favourite. I can see that.- No... I didn't...
0:11:02 > 0:11:04I've seen that facial expression before.
0:11:04 > 0:11:07- That is very traditional for Lebanon?- Yes. Yes.
0:11:07 > 0:11:10- So, I thought it was going to be like a gherkin.- Yeah, yeah.
0:11:10 > 0:11:12And it's not.
0:11:12 > 0:11:15Well, I gave it a go, Ains, but that one's not for me, I'm afraid.
0:11:15 > 0:11:18The strange combination of the taste and texture,
0:11:18 > 0:11:20well, it just didn't sit right.
0:11:20 > 0:11:22Thank you very much indeed.
0:11:22 > 0:11:23Len, well done, you.
0:11:23 > 0:11:25Well, you can't like everything.
0:11:25 > 0:11:26A new experience.
0:11:26 > 0:11:29A Lebanese experience that you'll never forget.
0:11:29 > 0:11:31All the best.
0:11:31 > 0:11:33- Saha.- Saha.
0:11:33 > 0:11:37Oh, yes! This is definitely more up my street
0:11:37 > 0:11:39and a great way to round off a traditional meal.
0:11:39 > 0:11:42A bit of classic Lebanese entertainment.
0:11:53 > 0:11:55Oh, look out!
0:11:57 > 0:11:59- Ainsley, you can do that. - I'm going to have a go.
0:11:59 > 0:12:00Get up there!
0:12:00 > 0:12:02It doesn't take much to get the big man up.
0:12:14 > 0:12:16And I tell you, he's good at baking
0:12:16 > 0:12:18and he's pretty good at shaking as well.
0:12:19 > 0:12:20- And when you're ready.- Go on.
0:12:22 > 0:12:25Do you know, I reckon he's trying to audition for something.
0:12:25 > 0:12:27Seriously, Ains, don't give up your day job!
0:12:28 > 0:12:30I thought we were friends!
0:12:30 > 0:12:32Well, OK, you get a 7!
0:12:32 > 0:12:34From dear old Len.
0:12:34 > 0:12:35Oh, thanks, Len.
0:12:35 > 0:12:38Audition over, but I've got to say, I think I enjoyed the food
0:12:38 > 0:12:40a bit more than your dancing.
0:12:40 > 0:12:43Harsh but probably true.
0:12:43 > 0:12:44Hey, what an experience that was.
0:12:44 > 0:12:47- That girl had wonderful coordination.- Yeah, absolutely.
0:12:47 > 0:12:52And isolation. She could isolate her hips from her shoulders and so on.
0:12:52 > 0:12:54I was actually looking at the chicken and rice
0:12:54 > 0:12:57and the beautiful tabbouleh and, of course, the ladies' fingers,
0:12:57 > 0:12:59or the okra, with the tomato sauce myself.
0:12:59 > 0:13:02Yes, now the okra, it was too pulpy, you know?
0:13:02 > 0:13:06It's a very acquired taste. People either like it or dislike it.
0:13:06 > 0:13:09Sometimes you can cook it very quick and keep it quite crispy and crunchy.
0:13:09 > 0:13:13- I prefer it like that.- Chicken's chicken and I like chicken,
0:13:13 > 0:13:14- so I liked the chicken.- OK.
0:13:14 > 0:13:16What about all the spices that went with it?
0:13:16 > 0:13:19- Was that delicate enough for you? - Yes, it was quite nice.
0:13:19 > 0:13:21Yeah, it wasn't overpowering. It wasn't burning.
0:13:21 > 0:13:24- It was very, very nice.- OK. - So, the salad was very nice.
0:13:24 > 0:13:28It had a nice little sort of parsley flavour going through it a bit, I think?
0:13:28 > 0:13:32Well, there was a tonne of parsley in it, so I'm not surprised, Len.
0:13:32 > 0:13:36- Well, there you are! I liked it. - And that's all I need to know.
0:13:36 > 0:13:38Come on, let's go.
0:13:38 > 0:13:41So, a great start for London and for Lebanese food.
0:13:41 > 0:13:43The next stop on our Central London food tour
0:13:43 > 0:13:47is something a bit closer to Len's heart.
0:13:47 > 0:13:50A couple of miles north up the Edgware Road is what
0:13:50 > 0:13:54looks like a classic British pub, but not all is as it seems.
0:13:54 > 0:13:55- Do you know what, Len?- What?
0:13:55 > 0:13:59This place just might bring back one or two childhood memories.
0:13:59 > 0:14:01Whoa-ho!
0:14:02 > 0:14:05Parlour, run by chef-owner Jesse Dunford Wood,
0:14:05 > 0:14:08offers the punters traditional pub grub
0:14:08 > 0:14:12alongside their take on quirky nostalgic favourites.
0:14:12 > 0:14:16But they're getting a reputation for some very unusual desserts.
0:14:16 > 0:14:19- What about your sweet tooth, Len? Do you have a...?- Oh, yes.
0:14:19 > 0:14:21- Yeah?- Yes, I do.
0:14:21 > 0:14:26- I like the traditional stodgy English puds, really.- OK.
0:14:26 > 0:14:31Spotted dick, jam roly-poly, rice pudding.
0:14:31 > 0:14:34These are my foods.
0:14:34 > 0:14:35These are what I like.
0:14:37 > 0:14:39Well, to help keep Len sweet,
0:14:39 > 0:14:43owner Jesse has prepared his signature Arctic rolls
0:14:43 > 0:14:47and I'm hoping the unusual flavours will knock Len's socks off.
0:14:47 > 0:14:48This one is classic flavour -
0:14:48 > 0:14:51vanilla ice cream, raspberry jam and sponge.
0:14:51 > 0:14:54- Beautiful. - But we got bored of doing that,
0:14:54 > 0:14:57so we did my wife's favourite, cherry bakewell,
0:14:57 > 0:15:00my son's favourite bedtime drink, which is Horlicks,
0:15:00 > 0:15:02and my father's favourite, summer pudding.
0:15:02 > 0:15:07And if that's not enough, there's a couple of other nostalgic treats.
0:15:07 > 0:15:10These are salted caramel rolos
0:15:10 > 0:15:13with 100% chocolate on the outside.
0:15:13 > 0:15:16And this one is a marshmallow wagon wheel,
0:15:16 > 0:15:18that in some countries they call a s'more,
0:15:18 > 0:15:22because they just like eating s'more and s'more and s'more.
0:15:22 > 0:15:25- What we do with this one... - Hello.- ..is blowtorch it.
0:15:25 > 0:15:28You're not going to weld it to the table?
0:15:28 > 0:15:31No, we're going to weld it to the other side.
0:15:31 > 0:15:35So we've got toasted marshmallows, chocolate and biscuits.
0:15:35 > 0:15:38And squash the bottom on the top or the top on the bottom,
0:15:38 > 0:15:39depending on how you get on.
0:15:39 > 0:15:43- Thank you very much.- You've certainly set up. Jesse, this is amazing.
0:15:43 > 0:15:47Come on, Len. Shake that napkin, let's get eating.
0:15:47 > 0:15:50I don't need to be told twice.
0:15:50 > 0:15:52Oh, this is more like it!
0:15:52 > 0:15:56- So, Len, shall we start off with the Arctic roll?- I think we ought.
0:15:56 > 0:15:59What Len doesn't know is that this popular childhood dessert
0:15:59 > 0:16:01is anything but British.
0:16:01 > 0:16:04I know you know, Len, here's me taking you down memory lane,
0:16:04 > 0:16:07a couple of British classics, but, in fact,
0:16:07 > 0:16:10the Arctic roll is not British at all.
0:16:10 > 0:16:13- It was invented by a Czechoslovakian.- Never!
0:16:13 > 0:16:16I'm telling you. So, you go on about wanting something
0:16:16 > 0:16:20classically British - it's not necessarily classically British.
0:16:20 > 0:16:21So long as it tastes good,
0:16:21 > 0:16:23I don't mind where in the world it comes from.
0:16:23 > 0:16:27Well, you've got ice cream, haven't you, here? Nice and cold.
0:16:27 > 0:16:30And then, of course, wrapped around it
0:16:30 > 0:16:31you've got different little...
0:16:31 > 0:16:33You've got that sponge.
0:16:33 > 0:16:36- That's lovely.- Colourful. - Oh, yeah.
0:16:40 > 0:16:43Oh, that's lovely.
0:16:43 > 0:16:45Shall we have a go at this?
0:16:45 > 0:16:47You'd better cut that.
0:16:47 > 0:16:51Wagon Wheels have been a British lunchbox favourite for years
0:16:51 > 0:16:54but were, in fact, invented by the Australians.
0:16:54 > 0:16:58And serving as a s'more with toasted marshmallows
0:16:58 > 0:17:00is distinctly American.
0:17:00 > 0:17:01You're going to hate me, Ainsley,
0:17:01 > 0:17:04but I wasn't a big fan of the Wagon Wheel for some reason.
0:17:04 > 0:17:08- I can understand that. - Now, what have we got here?
0:17:08 > 0:17:11Salted caramel.
0:17:11 > 0:17:14Oh, yeah, what a treat.
0:17:14 > 0:17:17So, out of these, the classic, the...
0:17:17 > 0:17:18- Horlicks.- Horlicks.
0:17:18 > 0:17:22And the... We got the summer pudding, didn't we?
0:17:22 > 0:17:25Summer pudding. And the cherry bakewell.
0:17:25 > 0:17:27What's your favourite?
0:17:27 > 0:17:29Erm, I think I'm going to go for the Horlicks, actually.
0:17:29 > 0:17:32- Cherry bakewell for me. - Cherry bakewell for you?- Yeah.
0:17:32 > 0:17:34- Well, cheers, mate.- Cheers.
0:17:34 > 0:17:37From one cherry bakewell to a Horlicks.
0:17:43 > 0:17:45There you are.
0:17:45 > 0:17:48- Nice. I love a pudding.- Lovely.
0:17:50 > 0:17:52I feel like a little kid now, don't you?
0:17:54 > 0:17:57Feel it coming in there.
0:18:00 > 0:18:03Like this pub, this area of London is full of innovative people
0:18:03 > 0:18:06producing food that is surprising and unexpected.
0:18:06 > 0:18:09Just six miles away at Cobble Lane Cured,
0:18:09 > 0:18:12butcher Matt Hill and his team have turned smoking and curing
0:18:12 > 0:18:16free-range British meat into something of a speciality.
0:18:23 > 0:18:26The methods of curing meat originated from preserving meats
0:18:26 > 0:18:28and getting them to last much longer
0:18:28 > 0:18:31from times when refrigeration wasn't available.
0:18:31 > 0:18:36And now it's something which is used as a way to really develop flavours
0:18:36 > 0:18:39and really make unique-flavoured products.
0:18:40 > 0:18:43The team make traditional smoked and air-dried meats,
0:18:43 > 0:18:47which are more commonly produced in places like Italy and Spain.
0:18:47 > 0:18:50Unlike mine, the British palate has become more sophisticated
0:18:50 > 0:18:54and there's a high demand for this type of stuff.
0:18:54 > 0:18:57When they first started, Matt and the team wanted to take
0:18:57 > 0:19:00production skills and techniques that aren't commonly linked
0:19:00 > 0:19:03with Britain, so they began by making salamis,
0:19:03 > 0:19:06Polish sausages and German frankfurters.
0:19:06 > 0:19:10- Oh, I love a hot dog, Ains. - Yeah, where's the mustard, Len?
0:19:10 > 0:19:13Anyway, as the business developed, the guys here moved into making
0:19:13 > 0:19:16beautiful products like pancetta, bresaola
0:19:16 > 0:19:19and coppa meats, which take slightly more time to prepare.
0:19:19 > 0:19:21We wanted to take British meat.
0:19:21 > 0:19:23We wanted to turn it into something really special,
0:19:23 > 0:19:26something really unique and something really value added
0:19:26 > 0:19:29from using the amazing produce we have available to us in England.
0:19:29 > 0:19:31If you start with a really good meat,
0:19:31 > 0:19:33you're going to have a much better finished product.
0:19:33 > 0:19:38We make four, five different salamis. We also make a pepperoni.
0:19:38 > 0:19:43We make it with 50% beef hearts and 50% pork bellies and pork jowls.
0:19:43 > 0:19:46Then, we also smoke that over oak-wood chip,
0:19:46 > 0:19:49so it makes an amazing pizza topping.
0:19:49 > 0:19:53Without using any chemicals to artificially speed up the process,
0:19:53 > 0:19:57the team prides itself on producing small batch meats
0:19:57 > 0:19:59to maintain the highest quality.
0:19:59 > 0:20:01This is our lomo.
0:20:01 > 0:20:04This has been in cure in salt just for two weeks now.
0:20:04 > 0:20:07So at this stage, the salt, the herbs
0:20:07 > 0:20:09and everything sort of penetrated,
0:20:09 > 0:20:13changed the texture of the meat to produce a cured cut.
0:20:13 > 0:20:17Similar to bacon or gammon or ham or something like that.
0:20:17 > 0:20:20And it's really formed now, it's not quite like raw meat.
0:20:20 > 0:20:23What's going on there, then, Ainsley?
0:20:23 > 0:20:29So, the net is to hold the muscle all in shape, really.
0:20:29 > 0:20:35It's going to support it whilst it's hanging up maturing.
0:20:35 > 0:20:38The meats go through a two-stage maturation process
0:20:38 > 0:20:41before they are ready for the hungry British public.
0:20:44 > 0:20:46So, over here is our main maturation room.
0:20:46 > 0:20:49All the products will go in here until they are shelf stable,
0:20:49 > 0:20:53ready to eat. We have salamis, coppa, bresaola, pancetta, 'nduja.
0:20:53 > 0:20:56We have amazing coppas hanging all around the ceiling.
0:20:56 > 0:20:59Basically, everything we make will go through here
0:20:59 > 0:21:02and it will be in here from between four weeks
0:21:02 > 0:21:04to, sort of, three months, really.
0:21:04 > 0:21:08It's a brilliant way for farmers and small production,
0:21:08 > 0:21:11sort of, meat process, to really make
0:21:11 > 0:21:14a higher value product from their meat.
0:21:14 > 0:21:18And I think that's sort of what is really pushing this growth
0:21:18 > 0:21:21of British charcuterie, which is absolutely brilliant.
0:21:24 > 0:21:27Over 100 different languages are spoken in London
0:21:27 > 0:21:30and this is reflected in its multicultural food scene.
0:21:30 > 0:21:32One of the latest success stories
0:21:32 > 0:21:35and one I can't wait for Len to try is Peruvian food.
0:21:37 > 0:21:40Here we are in the middle of Central London, in Soho,
0:21:40 > 0:21:42and I'm talking to you about Peruvian food.
0:21:42 > 0:21:44- What does it mean to you?- Nothing.
0:21:44 > 0:21:46- Nothing at all?- Nothing at all.
0:21:46 > 0:21:53- Peruvian food, I would not have a clue what it involves at all.- Yeah.
0:21:53 > 0:21:54I know llamas come from there.
0:21:54 > 0:21:57- I hope we're not having a llama shank or something?- No, no, no, no.
0:21:57 > 0:22:00I wouldn't put you through that, but have you ever been there?
0:22:00 > 0:22:04Never been to South America. Always wanted to. Never got round to it.
0:22:04 > 0:22:07I know where it is though, Peru. It's down that west coast.
0:22:07 > 0:22:10- Absolutely.- So I'm imagining it's right by the sea.
0:22:10 > 0:22:11There might be some nice fish?
0:22:11 > 0:22:14That's the excitement of being with me, isn't it?
0:22:14 > 0:22:18It is exciting and I'm hoping it's going to be a joyful experience.
0:22:18 > 0:22:21So do I, Len.
0:22:21 > 0:22:25- Looking forward to it. - Come on, then, mate.
0:22:27 > 0:22:30Ceviche restaurant is in the heart of Soho.
0:22:30 > 0:22:32You can't beat that. Here we are.
0:22:32 > 0:22:35- Is this it?- Like its location, it's busy and vibrant,
0:22:35 > 0:22:39serving up Peruvian specialties that I'm hoping Len will love.
0:22:39 > 0:22:42- Hey.- How are you? Welcome. Bienvenidos.
0:22:42 > 0:22:46- Martin, how are you? - Pleasure.- Thank you.
0:22:46 > 0:22:49- I'm off to your kitchen. Look after him.- We will, yes.
0:22:49 > 0:22:52Apparently, owner Martin Morales used to be a DJ,
0:22:52 > 0:22:56but gave it all up to go back to his Peruvian roots,
0:22:56 > 0:22:58opening his restaurant in 2012.
0:22:58 > 0:23:00And as Ainsley heads to the kitchen,
0:23:00 > 0:23:03I'm keen to learn a bit more about this grub.
0:23:03 > 0:23:07I've never been in a Peruvian restaurant.
0:23:07 > 0:23:11Is there many of them in London or throughout Great Britain?
0:23:11 > 0:23:14So Peruvian cuisine is going through a bit of an explosion, you know.
0:23:14 > 0:23:18It's the beginning of people discovering our cuisine,
0:23:18 > 0:23:19which is really exciting.
0:23:19 > 0:23:22So, we're on the west coast of South America.
0:23:22 > 0:23:26We're a large country, four times the size of France.
0:23:26 > 0:23:28- Oh, really? - And we have the coast.
0:23:28 > 0:23:31We have the Andes and we have the Amazon.
0:23:31 > 0:23:34Two thirds of our country is Amazon rainforest.
0:23:34 > 0:23:37So we have so much variety in ingredients
0:23:37 > 0:23:39and so many different flavours,
0:23:39 > 0:23:41which is what makes Peruvian food so special.
0:23:43 > 0:23:45In the kitchen, chef Daniel Ribero
0:23:45 > 0:23:48is knocking up a classic Peruvian dish -
0:23:48 > 0:23:50lomo saltado.
0:23:50 > 0:23:53Tell me what goes into it, chef?
0:23:53 > 0:23:58So we're going to use some fillet steak, like 3-4cm size.
0:23:58 > 0:24:01And would you always have to use this steak, chef?
0:24:01 > 0:24:05- Always fillet steak? - No, you can use sirloin steak.
0:24:05 > 0:24:09You can use rump steak but it always needs to be a soft meat.
0:24:09 > 0:24:11It cannot be, like, really tough,
0:24:11 > 0:24:13because we cook really, really quick on the wok.
0:24:13 > 0:24:19- OK. Let's have a look.- Then we add some of the soya sauce.- Yeah.
0:24:21 > 0:24:25- Beautiful.- And red wine vinegar.
0:24:25 > 0:24:27Just a splash.
0:24:28 > 0:24:31- And then we go for the Worcester sauce.- OK, yeah.
0:24:31 > 0:24:35Really, really, just a little, tiny, just to make more flavour.
0:24:35 > 0:24:36OK, and you put spices...?
0:24:36 > 0:24:40Some of the ground cumin. Don't need to put...
0:24:40 > 0:24:43Just a little pinch, and dried oregano.
0:24:43 > 0:24:47Wow. Lots of lovely flavours.
0:24:47 > 0:24:49We're going to add a little bit of garlic.
0:24:49 > 0:24:51- OK, shall I chop that up for you, chef?- Yes, please.
0:24:51 > 0:24:54The steak needs to marinate for about four hours.
0:24:54 > 0:24:58I'm going to prepare to you Peru's national dish.
0:24:58 > 0:25:00It's called a ceviche.
0:25:00 > 0:25:03- It's a 7,000-year-old dish. - Oh, blimey.
0:25:03 > 0:25:08It comes from real deep tradition of our ancestors
0:25:08 > 0:25:12that were fisherman, and they cured fish by the seaside to preserve it.
0:25:12 > 0:25:16And nowadays, we make it in a second. So it's really, really fresh.
0:25:16 > 0:25:18What does ceviche mean?
0:25:18 > 0:25:21Ceviche comes from the word "siwichi,"
0:25:21 > 0:25:22which is Quechua,
0:25:22 > 0:25:26a very ancient indigenous word
0:25:26 > 0:25:28meaning pickling and marinating fish.
0:25:28 > 0:25:30You can use any fish you want.
0:25:30 > 0:25:31- Right.- And also vegetables.
0:25:31 > 0:25:33It can be a vegetarian ceviche as well.
0:25:33 > 0:25:35Ah, right, well, that sounds interesting.
0:25:35 > 0:25:38Back in the kitchen and this Peruvian speciality
0:25:38 > 0:25:42is going to be cooked with onions, chillies and tomatoes. Oh!
0:25:42 > 0:25:44Add some oil in the wok.
0:25:45 > 0:25:48It's already smoking so it's really hot,
0:25:48 > 0:25:50and we are going to saute the meat.
0:25:57 > 0:26:00And then we go with the pisco.
0:26:00 > 0:26:02Just to flambe the meat.
0:26:02 > 0:26:06Pisco is the national drink of Peru and it is made from grapes.
0:26:12 > 0:26:18- And then we are going to add some onions.- OK.
0:26:22 > 0:26:27- And the marination.- I can smell all those lovely flavours.
0:26:27 > 0:26:29I can smell, especially the cumin.
0:26:29 > 0:26:31It adds a real pungency, doesn't it?
0:26:31 > 0:26:33It just comes out of the pan straight away.
0:26:33 > 0:26:35Now we're going to add the tomato.
0:26:35 > 0:26:37And the chilli.
0:26:40 > 0:26:42Three, four minutes and it's ready.
0:26:42 > 0:26:45We can switch off and let the meat rest a little bit in the sauce.
0:26:47 > 0:26:51For once, it's not just Ainsley who's doing the cooking, I'm cooking too!
0:26:51 > 0:26:52Well, sort of.
0:26:52 > 0:26:54So you've just filleted that, have you?
0:26:54 > 0:26:57- Yeah, I've just taken out the... - Backbone or whatever.
0:26:57 > 0:27:00..the spine there and I'm just cutting this into chunks.
0:27:00 > 0:27:02This is sea bass.
0:27:02 > 0:27:04- It's sea bass? - Oh, yeah, this is the best.
0:27:04 > 0:27:07Oh, yum-yum, pig's bum. I never knew it was sea bass.
0:27:07 > 0:27:09I thought, "Hello!" Oh, good.
0:27:09 > 0:27:11- That's right. - What you going to do with that?
0:27:11 > 0:27:14This is a magic little sauce. This is called tiger's milk.
0:27:14 > 0:27:16Oh!
0:27:16 > 0:27:18- There's no tigers.- No. - And there's no milk.- No milk.
0:27:18 > 0:27:21But there is lime juice, freshly squeezed lime juice.
0:27:21 > 0:27:27There is Amarillo chilli and we make a paste out of that.
0:27:27 > 0:27:29Amarillo chilli is a native Peruvian chilli.
0:27:29 > 0:27:33The minute that hits the fish, it's going to start cooking.
0:27:35 > 0:27:40Martin then adds salt, red onions and sweet potato.
0:27:42 > 0:27:44And then, this is a little cheeky one.
0:27:44 > 0:27:46This is Limo chilli.
0:27:46 > 0:27:53Limo chilli is a spicy, again native ingredient from Peru,
0:27:53 > 0:27:56but it adds a little bit of colour.
0:27:56 > 0:27:59As the dish is finished off, it may look beautiful,
0:27:59 > 0:28:02but I'm still a bit unsure about raw fish.
0:28:05 > 0:28:10So, basically, though, this is a raw sea bass?
0:28:10 > 0:28:12Yeah, kind of, but then, it is also quite cooked,
0:28:12 > 0:28:15because the sea bass is being cooked by the lime juice
0:28:15 > 0:28:17and the chilli and the salt.
0:28:17 > 0:28:19Oh-ho!
0:28:21 > 0:28:24Ainsley! I tell you what, he can't half talk.
0:28:24 > 0:28:27- Wow, chef, that's ready to go now? - Now it's ready.
0:28:27 > 0:28:30It's rested a little bit so the meat should be fine.
0:28:38 > 0:28:41- And we are going to serve with some chips.- Chips?!
0:28:41 > 0:28:44You know how to win him over, don't you?
0:28:44 > 0:28:46Daniel, muchas gracias.
0:28:46 > 0:28:48- Chef.- Len is going to be so happy.
0:28:48 > 0:28:50- Thank you, Daniel.- Adios.
0:28:50 > 0:28:53Well, steak and chips is definitely one of Len's favourites,
0:28:53 > 0:28:56but will it cut the mustard Peru-style?
0:28:56 > 0:28:57Ah, look out, here he comes.
0:28:57 > 0:29:01- Thank heavens. - Here you are. Lomo saltado.
0:29:01 > 0:29:04- That's it!- I really have got a treat for you there, mate.
0:29:04 > 0:29:07- Look, what's your favourites there? - Chips.- Chips!
0:29:09 > 0:29:13- Oh, that is tender. That is... - That is beautiful.
0:29:15 > 0:29:16This is going... This is good.
0:29:16 > 0:29:19- I hope so. - No, Martin, you've done well.
0:29:23 > 0:29:27It's nice because it's not just plain fillet steak.
0:29:27 > 0:29:28It's got some stuff going on.
0:29:28 > 0:29:30It's got its own identity going on, innit, Len?
0:29:30 > 0:29:35Yes, it has. You know, when I thought it was Peruvian,
0:29:35 > 0:29:38I was thinking, because Paddington Bear comes from Peru, you know?
0:29:38 > 0:29:40I thought, "Uh-oh, we're going to have teddy bear now."
0:29:40 > 0:29:43- This is lovely though, I must say. - Isn't it lovely?
0:29:43 > 0:29:46- And the jollop.- Yeah. The jollop is the sauce.- Oh, right.
0:29:46 > 0:29:48Yeah, I love that.
0:29:48 > 0:29:51See, I'd never order medium rare.
0:29:51 > 0:29:53- But what a taste!- But you get the flavour.- That's right.
0:29:53 > 0:29:56- Absolutely.- Yeah.
0:29:56 > 0:29:58See, every experience that we go through, Len,
0:29:58 > 0:30:01is going to reward you in some way and that's what I want to do.
0:30:01 > 0:30:04I don't only want to teach you about different cuisines,
0:30:04 > 0:30:07it's about cooking methods and appreciation of it
0:30:07 > 0:30:10- and you loving it. - This is lovely jubbly.
0:30:10 > 0:30:14That's one Peruvian mountain climbed but what about the ceviche?
0:30:14 > 0:30:17This is the real test.
0:30:20 > 0:30:23- It's nice. - I told you.- It is nice.
0:30:23 > 0:30:27- I told you.- But I must say, this is very, very tasty.
0:30:27 > 0:30:30It's got a nice sort of sharpness to it,
0:30:30 > 0:30:32a little afterburn going on there.
0:30:32 > 0:30:34It doesn't feel that you are eating anything raw at all?
0:30:34 > 0:30:36No, it doesn't taste raw.
0:30:36 > 0:30:39You know, if this was on a table and there's this and that,
0:30:39 > 0:30:42I wouldn't turn my nose up at that.
0:30:42 > 0:30:45- In fact, I'll have one more little go at it if you like.- There you go.
0:30:45 > 0:30:49- This is great. I think we're getting somewhere.- I'm telling you.
0:30:49 > 0:30:51I think we're getting somewhere.
0:30:51 > 0:30:54This is what the whole experience here is about.
0:30:54 > 0:30:56- Cheers.- Muchas gracias.
0:30:56 > 0:30:59- Salud.- Salud.
0:31:02 > 0:31:03Wasn't that good?
0:31:10 > 0:31:13I've got to say, Len, we just walked out of that restaurant
0:31:13 > 0:31:15and there was a little bit of a spring in your step?
0:31:15 > 0:31:17Well, I never expected steak and chips.
0:31:17 > 0:31:20I know it was posh but it was steak and chips.
0:31:20 > 0:31:24- What a beautiful meat though, eh? - Beautiful meat. Delicious.
0:31:24 > 0:31:27- The other thing, the raw fish.- The ceviche.
0:31:27 > 0:31:30- I had a couple of goes at it, didn't I?- You certainly did.
0:31:30 > 0:31:33I didn't just ignore it. It was all right.
0:31:33 > 0:31:36It had quite a nice sort of taste to it. Yeah, I enjoyed it.
0:31:36 > 0:31:39I enjoyed the experience far better, you know.
0:31:39 > 0:31:42When you said it's Peruvian, I thought, "Uh-oh, here we go."
0:31:42 > 0:31:45- But far better than I thought. - And I'm so glad that you did.
0:31:45 > 0:31:47Onwards and upwards.
0:31:49 > 0:31:51I'll take that as a surprise success.
0:31:51 > 0:31:55Who would have thought I'd get Len Goodman eating raw cured fish?
0:31:55 > 0:31:58I'm thrilled that he's enjoyed the eclectic world cuisine
0:31:58 > 0:32:02that Central London has to offer, but I've got one last treat
0:32:02 > 0:32:05for his taste buds and this time I'm in the kitchen.
0:32:05 > 0:32:09I want to remind Len of that awesome belly dancing from earlier today,
0:32:09 > 0:32:11so I'm sticking with the Middle Eastern theme
0:32:11 > 0:32:15and the restaurant classic, chicken shawarma.
0:32:15 > 0:32:18I'm thinking, can I do that at home? Can we do it at home?
0:32:18 > 0:32:21You bet you can. That's exactly what I'm going to do now for you.
0:32:21 > 0:32:24Now, I'm going to be starting off with my lovely spices here.
0:32:24 > 0:32:28Some of them are quite warm, some of them are a little bit peppery,
0:32:28 > 0:32:32if you like. So we've got allspice there, we've got hot paprika,
0:32:32 > 0:32:33we've got white pepper.
0:32:33 > 0:32:36Little bit of cinnamon going on for a touch of sweetness
0:32:36 > 0:32:38and to really capture that flavour of the Middle East.
0:32:38 > 0:32:41We've got the salt and, of course, we've got the cumin.
0:32:41 > 0:32:44All of this goes into our glass bowl.
0:32:53 > 0:32:59Then, the couple of cloves of garlic straight in there. All chopped up.
0:32:59 > 0:33:01In with our lemon juice.
0:33:01 > 0:33:05The spicy mixture is going to be a rub for the chicken.
0:33:05 > 0:33:07That's it, lovely.
0:33:08 > 0:33:11All I need now is olive oil to finish.
0:33:12 > 0:33:15Just blend those flavours together.
0:33:15 > 0:33:17Combine all those flavours.
0:33:17 > 0:33:20Lovely. In you go.
0:33:20 > 0:33:23I'm using tender chicken thighs and breast.
0:33:23 > 0:33:25Lovely.
0:33:25 > 0:33:28And just mix that around.
0:33:28 > 0:33:31Other spices like cardamom work really well.
0:33:33 > 0:33:37Going to pop them into my ovenproof dish. There they go.
0:33:37 > 0:33:39Keep them nice and plump.
0:33:39 > 0:33:43And we're just going to pop that into our oven.
0:33:45 > 0:33:47Yeah, set your oven at about 180 degrees.
0:33:47 > 0:33:49That will be fine.
0:33:49 > 0:33:52All right, let's leave that cooking for about 12 or 15 minutes.
0:33:52 > 0:33:55Now I'm going to prepare a delicious crunchy salad
0:33:55 > 0:33:57and, of course, some pitta bread to go with our chicken.
0:33:59 > 0:34:02First, it's colourful, crunchy red cabbage.
0:34:05 > 0:34:08Literally, all you've got to do is slice it up fine
0:34:08 > 0:34:10so it fits inside your pitta bread.
0:34:14 > 0:34:17Onion. Slice up your onion nice and thin.
0:34:19 > 0:34:21Lovely.
0:34:25 > 0:34:28Finally, mix in the lettuce and parsley.
0:34:30 > 0:34:33That's what you're looking for. Can you see that?
0:34:33 > 0:34:36Nothing really overpowers those little flecks of red cabbage
0:34:36 > 0:34:40interspersed between the lettuce, the parsley
0:34:40 > 0:34:41and, of course, the white onion.
0:34:41 > 0:34:46Now, let's get that succulent chicken out of the oven, shall we?
0:34:48 > 0:34:50Lovely. OK.
0:34:50 > 0:34:54Ah, that's gorgeous. Just want that to cool down now.
0:34:54 > 0:34:58You can still see it's really lovely and succulent and soft
0:34:58 > 0:35:00and I can shred that up afterwards.
0:35:02 > 0:35:05Now, I've got some sesame seed paste, or tahini,
0:35:05 > 0:35:07which I'm going to turn into a lovely dressing.
0:35:07 > 0:35:11And I'm going to put a little bit of garlic in there.
0:35:11 > 0:35:13I'm just going to chop this up quite fine.
0:35:13 > 0:35:18All right, once again, if you wanted to use a bit of garlic paste
0:35:18 > 0:35:21or something like that, you can quite easily do that.
0:35:21 > 0:35:23Into the tahini.
0:35:23 > 0:35:26Just add a little bit of lemon juice to that.
0:35:26 > 0:35:28Not too much.
0:35:28 > 0:35:30One of the reasons I say this, of course, is because
0:35:30 > 0:35:34when you put the lemon juice into the tahini, it actually thickens it.
0:35:34 > 0:35:38That's a really good reaction, so a little bit of oil going in there.
0:35:38 > 0:35:40Don't be frightened of that.
0:35:40 > 0:35:42Bring that down a little bit.
0:35:43 > 0:35:45And that's lovely.
0:35:45 > 0:35:49We're going to drizzle that over our lovely salad
0:35:49 > 0:35:52and more importantly our succulent shawarma chicken.
0:35:53 > 0:35:56Take the cooled chicken and chop it into medium-sized chunks,
0:35:56 > 0:35:59because it's going to be fried off in our pan.
0:36:03 > 0:36:04All right, then.
0:36:04 > 0:36:07First of all, start off with a little bit of oil into your pan.
0:36:07 > 0:36:10OK, and then, in with our meat.
0:36:12 > 0:36:15Right, and we're just going to saute that off now,
0:36:15 > 0:36:18giving it a little bit of crispiness, because that's what
0:36:18 > 0:36:21you want to taste when you bite into your pitta bread.
0:36:22 > 0:36:24That's all coming together now.
0:36:25 > 0:36:28Wonderfully succulent. Beautiful.
0:36:28 > 0:36:30Pop that on there. And don't forget, guys,
0:36:30 > 0:36:34some of those lovely juices we've got here, all right?
0:36:34 > 0:36:37We're going to pour some of those into there.
0:36:39 > 0:36:41That lovely hot pan.
0:36:44 > 0:36:46Just going to warm that pitta bread through a little bit.
0:36:46 > 0:36:48You can use a frying pan, you can put it in the oven,
0:36:48 > 0:36:50you can put it in your toaster - you can do what you want.
0:36:50 > 0:36:52Just to warm it through a little bit.
0:36:57 > 0:36:59And that is it. Can you see that?
0:36:59 > 0:37:02I've got a little bit of crispy crunchiness going on there now.
0:37:02 > 0:37:05Look at those lovely little bits. Oh, that's hot.
0:37:05 > 0:37:07But really you can see what I'm getting at there.
0:37:08 > 0:37:10Come on then, let's make this sandwich.
0:37:12 > 0:37:14Starting with the salad.
0:37:15 > 0:37:16Pile that in.
0:37:16 > 0:37:20Oh, all those lovely crispy pieces of shawarma chicken.
0:37:20 > 0:37:24Oh, drizzle that dressing on top. Oh, tahini!
0:37:26 > 0:37:29All right. You can open that up a little bit more.
0:37:29 > 0:37:32Just maybe a little bit more salad on the top there.
0:37:34 > 0:37:37All right. I'm just going to chop that in half,
0:37:37 > 0:37:41because I think that Len needs to see what he's eating.
0:37:43 > 0:37:45Look at that. Absolutely lovely.
0:37:47 > 0:37:49Gorgeous.
0:37:52 > 0:37:54Lenny boy.
0:37:54 > 0:37:56You're in for a bit of a treat.
0:37:59 > 0:38:01Well, I can't resist it!
0:38:03 > 0:38:07One chicken shawarma for Len Goodman!
0:38:07 > 0:38:09Chicken shawarma?
0:38:09 > 0:38:11You love that name, don't you? Chicken shawarma.
0:38:11 > 0:38:13- Look at that, Len. - What's going on?
0:38:13 > 0:38:15Well, we've got some beautiful chicken there,
0:38:15 > 0:38:19and what I've done is I've spiced it and I've sort of oven-baked it first
0:38:19 > 0:38:21and I've taken it, we've got bits of chicken breast
0:38:21 > 0:38:24and we've also got chicken thighs, fillet chicken thighs.
0:38:24 > 0:38:27Then, I've taken it out the oven, shredded it up,
0:38:27 > 0:38:29put it into a pan and sauteed it again,
0:38:29 > 0:38:32so you get that lovely shawarma effect, which you get
0:38:32 > 0:38:33in Lebanese restaurants.
0:38:33 > 0:38:35Very simple salad. That's it.
0:38:35 > 0:38:38Now you can have a little bit of peppery sauce, if you like?
0:38:38 > 0:38:40- No, let me have one go au natural. - OK.
0:38:40 > 0:38:44- And I'll give you a... Yeah.- Yeah.
0:38:52 > 0:38:54- Very, very pleasant.- Yeah?
0:38:54 > 0:38:56- Do you like that? - I do. It's pleasant.
0:38:56 > 0:39:00Give us a bit of that pepper sauce, then. No, don't go bonkers!
0:39:00 > 0:39:03I won't go bonkers, Len. Look, it's going to come out very, very gentle.
0:39:03 > 0:39:06Look at this. There you go. Look. There you go. That's the idea.
0:39:06 > 0:39:11- You just have a little bit. - OK, don't go mad.- OK.- Ready?
0:39:11 > 0:39:12Yeah. Yeah.
0:39:21 > 0:39:23- Oh, yeah, it's nice. Peppery. - Is that nice?
0:39:23 > 0:39:24It's peppery, right?
0:39:24 > 0:39:27It's peppery and you put it in your mouth and liked it!
0:39:27 > 0:39:30And you know what that means, Len? That means a little bit of dancing.
0:39:30 > 0:39:33- Oh, yes!- Little bit of dancing!
0:39:33 > 0:39:35Oh, dear.
0:39:35 > 0:39:38Ainsley, I'll tell you what, you get in this little contraption
0:39:38 > 0:39:40and you cook up some wonderful food.
0:39:40 > 0:39:42Ah, lovely. I'm glad you like it, Len.
0:39:42 > 0:39:46As a chef, you mustn't get your hands dirty, so well...
0:39:46 > 0:39:48Well done!
0:39:48 > 0:39:51You've been hanging around in South London too long, you have.
0:39:51 > 0:39:53All right, roll up, roll up, roll up, Londoners.
0:39:53 > 0:39:55You've got an absolute fabulous treat.
0:39:55 > 0:39:59Come and get your chicken shawarma courtesy of Len Goodman and Co.
0:39:59 > 0:40:02- You ready for this, Len? - Yeah, sure.- Let's get going.
0:40:02 > 0:40:03Watch out, Len's about.
0:40:03 > 0:40:06Chicken shawarma. Now, come forward, madam.
0:40:06 > 0:40:09- Take one of those little boatloads. - Thank you.
0:40:09 > 0:40:12- And have a go at that. - I hope they're going to like it.
0:40:12 > 0:40:15- Senor. Please.- Cheers, Len. - You're welcome.
0:40:15 > 0:40:17- You're going to have a go? - Yes.
0:40:17 > 0:40:20- Thank you.- Now, hold on, let me just ask this lady.
0:40:20 > 0:40:23What do you think? Is it too hot and spicy or...?
0:40:23 > 0:40:27- No, it's just how I like it. - It's just how you like it.
0:40:27 > 0:40:30- And this man knows a thing or two. Here you are.- Thank you.
0:40:30 > 0:40:34- What do you reckon?- Delicious. I like the cilantro effect on it.
0:40:34 > 0:40:36- The what?- The cilantro. What do you call it?
0:40:36 > 0:40:39- Coriander.- Coriander. Yeah.
0:40:39 > 0:40:41- Where you from?- Puerto Rico.
0:40:41 > 0:40:43- Yes.- What do you reckon?
0:40:43 > 0:40:45Gorgeous. Again and again.
0:40:45 > 0:40:46Yeah? Where you from?
0:40:46 > 0:40:48I'm from Italy.
0:40:48 > 0:40:51- And the Italians know a thing or two about food.- Yeah, yeah.
0:40:51 > 0:40:53Ladies.
0:40:53 > 0:40:54Yey.
0:40:54 > 0:40:55All right, girls?
0:40:55 > 0:40:57I think it's delicious. Absolutely beautiful.
0:40:57 > 0:41:00Nice little sort of... Nicely packaged, isn't it?
0:41:00 > 0:41:03- It's very nice. - Not too hot and spicy for you?
0:41:03 > 0:41:05- I like hot and spicy.- Right.
0:41:05 > 0:41:06- What's it like?- It's really nice.
0:41:06 > 0:41:08- Is it really?- Yeah.
0:41:08 > 0:41:11Do you like the different textures that are going on in there?
0:41:11 > 0:41:13Yeah, it's not too spicy. Yeah, it's really fresh.
0:41:13 > 0:41:15It's just been prepared.
0:41:15 > 0:41:19Does it remind you of anything or anywhere or...?
0:41:19 > 0:41:22What food would you think that is? Where does it come from?
0:41:22 > 0:41:27- Chicken shawarma?- Like the Middle East or Turkey?
0:41:27 > 0:41:29Yes! Give this girl a clap.
0:41:29 > 0:41:32Middle East. Last two.
0:41:32 > 0:41:34Thank you very much.
0:41:34 > 0:41:36- Not overpowering. - I like the presentation.
0:41:36 > 0:41:39Isn't it lovely, all in its own little package?
0:41:39 > 0:41:43- Like a little baby boat.- It is a baby boat of joyfulness.
0:41:43 > 0:41:44Go on.
0:41:48 > 0:41:49I'll give it a 7!
0:41:49 > 0:41:52There you are. My first 7.
0:41:52 > 0:41:55Now I want a 7 from Len now. What do you think?
0:41:55 > 0:41:5810. 10?
0:41:58 > 0:42:00Ainsley, you've got a 10 for Len.
0:42:00 > 0:42:02A 10? Are you joking?
0:42:02 > 0:42:05The most I've ever had from you was a 9.5. 10!
0:42:05 > 0:42:09- Well?- I'll tell you what, London has got so much to offer, hasn't it?
0:42:09 > 0:42:12- It's incredible. Have you enjoyed it, Len?- It's all been great.
0:42:12 > 0:42:13Yeah.
0:42:13 > 0:42:17We've had a taste of the world today from the comfort of the capital.
0:42:17 > 0:42:20From getting hot under the collar with Lebanese delights...
0:42:20 > 0:42:22Here it goes.
0:42:22 > 0:42:24- Not too bad, is it?- No.
0:42:24 > 0:42:27- It looks like it's going to be crunchy.- It shocks you.
0:42:27 > 0:42:30You think, "I'm going to crunch on this," but you can't.
0:42:30 > 0:42:33..to cool Peruvian specialities.
0:42:37 > 0:42:40- It's nice.- I told you.
0:42:40 > 0:42:43Will any of today's dishes make it into Len's Top Ten?
0:42:46 > 0:42:48While I'm proud of myself for trying raw fish,
0:42:48 > 0:42:50it wasn't my favourite dish of the day.
0:42:53 > 0:42:56- This is lovely though, I must say. - Isn't it lovely?
0:42:56 > 0:42:59- And the jollop.- Yeah.
0:42:59 > 0:43:02The delicious flavours of that steak means that I'm going
0:43:02 > 0:43:04to stick my neck on the line today
0:43:04 > 0:43:09and Peruvian steak and chips replaces the good old British version.
0:43:09 > 0:43:13You know, what I love is the expectation.
0:43:13 > 0:43:16You go into a totally different environment,
0:43:16 > 0:43:20food that I've never tried before, and there's that anticipation.
0:43:20 > 0:43:24- Will I like it? Will it be... You know?- Yeah.- It's great.- Yeah.
0:43:24 > 0:43:27Surprise, surprise. I'm proud of you too, Len.
0:43:27 > 0:43:30I'll make a foodie of you yet.