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 > 0:00:08'As a chef food is my life.'
0:00:08 > 0:00:09Lovely.
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 > 0:00:21Never eat anything you can't spell
0:00:21 > 0:00:24and never eat anything you wouldn't want to step in.
0:00:24 > 0:00:25LAUGHTER
0:00:26 > 0:00:28- This is the chicken's feet. - Chicken's feet?
0:00:28 > 0:00:30- That's right. - No.
0:00:30 > 0:00:31I've travelled the world
0:00:31 > 0:00:34but never had the courage to experience new cuisines...
0:00:35 > 0:00:37..and always stuck with what I know.
0:00:37 > 0:00:40- Look, what's your favourites there? - Chips!- Chips.
0:00:40 > 0:00:42But after using a pancake once to wipe my face...
0:00:42 > 0:00:44What is he like?
0:00:44 > 0:00:46..my family decided enough was enough...
0:00:46 > 0:00:47Yes.
0:00:47 > 0:00:51'..and that my taste buds needed to be brought into the 21st century.'
0:00:51 > 0:00:52Hot.
0:00:52 > 0:00:56There's a lot more to this culinary world of ours than pickled walnuts.
0:00:56 > 0:00:59It's time for me to show Len a whole new culinary world...
0:00:59 > 0:01:00I'm going to do it.
0:01:00 > 0:01:02..that will make his palette purr.
0:01:03 > 0:01:06You're not talking food adventure?
0:01:06 > 0:01:08Food adventure, indeed.
0:01:08 > 0:01:11Oh! What's that I see? Is it a tandoori chicken?
0:01:16 > 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 > 0:01:34London born and bred, 71 years ago, my taste buds have been
0:01:34 > 0:01:36influenced by my nan's cooking.
0:01:37 > 0:01:41I've never eaten spaghetti, had a curry, and even pizza,
0:01:41 > 0:01:43well, it looks a bit exotic.
0:01:43 > 0:01:47I was also born and brought up in London but, as a chef, my palette
0:01:47 > 0:01:51has experienced and travelled to every part of the globe.
0:01:52 > 0:01:55Over the last 20 years there's been a food explosion across Britain,
0:01:55 > 0:02:00and now, no matter what you desire, every cuisine is catered for.
0:02:01 > 0:02:03For me, I have ten favourites
0:02:03 > 0:02:04that are never far
0:02:04 > 0:02:06away from the table at home.
0:02:06 > 0:02:08And my perfect dinner?
0:02:08 > 0:02:10Well, prawn cocktail to start,
0:02:10 > 0:02:13full English breakfast, oh,
0:02:13 > 0:02:15and 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 is more to life then a prawn cocktail from 1976.
0:02:45 > 0:02:48Today we are in Bradford, and coming up on the menu...
0:02:49 > 0:02:52..I'll try and cure Len's fear of curry.
0:02:52 > 0:02:53Chef, I'm going to go for it.
0:02:53 > 0:02:54LAUGHTER
0:02:56 > 0:02:59Latvia serves me up a treat with a difference.
0:02:59 > 0:03:01Once you've had one, you definitely want more.
0:03:01 > 0:03:04- You want more. - That bread is lovely.
0:03:04 > 0:03:05I get hen pecked.
0:03:06 > 0:03:09And I'll show him a new way with onions.
0:03:09 > 0:03:11I must be honest, don't look appetising,
0:03:11 > 0:03:14but, oh, ho, the taste is great.
0:03:14 > 0:03:16I think they're as good as me mum's.
0:03:16 > 0:03:18- He's done a beauty, ain't he? - Beauty, yeah.
0:03:19 > 0:03:21Today we've brought the mobile kitchen to
0:03:21 > 0:03:25one of the country's most beautiful counties, Yorkshire.
0:03:25 > 0:03:30Yorkshire has a long and rich history with great traditional grub.
0:03:30 > 0:03:34Ainsley, I'm completely Hank Marvin and I can't wait to get cracking.
0:03:34 > 0:03:36Len, just hold your horses.
0:03:36 > 0:03:39Your taste buds are in for a surprise today, my friend.
0:03:39 > 0:03:41Let's pitch up and get going.
0:03:41 > 0:03:43I've never been to Bradford.
0:03:43 > 0:03:46I've been to Pudsey and I've been, you know, the outskirts
0:03:46 > 0:03:48but for some reason I've never been.
0:03:48 > 0:03:53And I never realised it was such a big, vibrant city.
0:03:53 > 0:03:56Well, it's one of the main cities of Yorkshire, really, isn't it?
0:03:56 > 0:03:58And what about the food of Bradford? What does that mean to you?
0:03:58 > 0:04:01What does it conjure up in your mind, Len?
0:04:01 > 0:04:04Well, I know there's quite a large Asian population.
0:04:04 > 0:04:06You know, the people of this city of Bradford
0:04:06 > 0:04:08absolutely adore Asian food.
0:04:08 > 0:04:12Wonderful, beautiful, beautiful flavours we're talking about.
0:04:16 > 0:04:19I reckon we're heading towards curry -
0:04:19 > 0:04:22one of the dishes that I've never eaten in my life.
0:04:22 > 0:04:24I can feel the fear already.
0:04:26 > 0:04:29And I know what I have planned today is going to test Len's
0:04:29 > 0:04:30palette to the max.
0:04:30 > 0:04:33So, in order to score some points and put him in a good mood,
0:04:33 > 0:04:37I think it's best to start with some grub that I know he's going to love.
0:04:38 > 0:04:41And here in the heart of the city is the Midland Hotel,
0:04:41 > 0:04:44renowned for its excellent contemporary local cuisine.
0:04:47 > 0:04:49Well, obviously Yorkshire,
0:04:49 > 0:04:53the first thing you think of - Yorkshire puddings.
0:04:53 > 0:04:54Got to be, an absolute classic.
0:04:54 > 0:04:57And of course all along that east coast.
0:04:57 > 0:05:01Right, Whitby and all the way along. Kippers.
0:05:01 > 0:05:03Now, is that a crumble of some sort?
0:05:03 > 0:05:05Crumble, and I'm smelling
0:05:05 > 0:05:08r-r-r-r-rhubarb.
0:05:08 > 0:05:11- I love rhubarb.- It's got to be, isn't it? Beautiful.
0:05:11 > 0:05:13- Can we have a tuck in? - I think we should, actually.
0:05:13 > 0:05:14What would you start with?
0:05:14 > 0:05:16- Oh, I don't know. - I'm going to have a bit of kipper.
0:05:16 > 0:05:19- Yeah.- You want a bit?- Yeah, go on, then. Just pop a bit on there for us.
0:05:19 > 0:05:21We don't want to go the whole hog do we?
0:05:21 > 0:05:23- Did you grow up with this type of stuff?- Yeah.
0:05:23 > 0:05:26Unfortunately I'm not allowed kippers any more indoors.
0:05:26 > 0:05:29- Why is that?- They do smell the place out, don't they?
0:05:29 > 0:05:31- Oh, I don't know. - Let me try it.
0:05:33 > 0:05:35Oh, yeah.
0:05:35 > 0:05:37See, a lot of people won't have this because of the little bones.
0:05:37 > 0:05:39Oh, don't worry about that.
0:05:39 > 0:05:41But they're so tiny.
0:05:41 > 0:05:44Absolutely love it. They smoke it properly here.
0:05:44 > 0:05:47It's not like that stuff you get in the vacuum-sealed pack.
0:05:47 > 0:05:50It's sort of gone out of fashion now.
0:05:50 > 0:05:51Well, totally. Like a lot of things have.
0:05:51 > 0:05:53But I think it will come back again.
0:05:53 > 0:05:55I think when you taste food like this...
0:05:55 > 0:05:59When you taste it, it is, it is, truly tasty.
0:06:01 > 0:06:03- So what about the old Yorkshire pudding?- Well.
0:06:03 > 0:06:04Look at that.
0:06:04 > 0:06:07- Bit of Yorkshire pudding there, Len? - Yeah. Oh, look at that.
0:06:08 > 0:06:10I love a Yorkshire pud.
0:06:15 > 0:06:17Nice. Lovely.
0:06:17 > 0:06:21I don't know what my nan used to do with the old Yorkshires,
0:06:21 > 0:06:23whether it was the flour or what,
0:06:23 > 0:06:28sometimes they'd hit the top of the oven and she'd have to get a knife
0:06:28 > 0:06:29- and...- And scrape it off.
0:06:29 > 0:06:32Scrape it off. They'd be, like, massive.
0:06:32 > 0:06:34Talking of Yorkshire,
0:06:34 > 0:06:37you can't beat a cup of tea from Yorkshire, can you, really?
0:06:37 > 0:06:39- It's the best in the world, ain't it? - Yeah. There we go.
0:06:39 > 0:06:42And then we'll have a bit of crumble to finish it, shall we?
0:06:43 > 0:06:48- Look at this, eh?- Rhubarb crumble. Go on, serve yourself.
0:06:48 > 0:06:49No, this is for you.
0:06:49 > 0:06:50No, no, I want you to do you first.
0:06:50 > 0:06:52Oh, look at that. Look at that.
0:06:52 > 0:06:54An ample portion of the old crumble.
0:06:54 > 0:06:55Beautiful.
0:06:55 > 0:06:59- You happy?- Yeah, I'm very happy. Go on, then.
0:06:59 > 0:07:00LAUGHTER
0:07:02 > 0:07:04- I'm not messing around!- Yeah, why don't you serve yourself(!)
0:07:04 > 0:07:07Well, yeah, I want to serve myself.
0:07:07 > 0:07:10See, I just whack that in there. Perfect. What about you?
0:07:10 > 0:07:13- You look after yourself. - You have taken a very large portion.
0:07:13 > 0:07:15Oh, yeah, I'm sure I have, mate, yeah.
0:07:15 > 0:07:17Now you're eating this and I think a lot of people sit at home
0:07:17 > 0:07:20and they have their crumble, especially with a bit of Yorkshire
0:07:20 > 0:07:23rhubarb and they're not aware how prominent it is up here.
0:07:23 > 0:07:26- I think they called it the Yorkshire Triangle?- No, no,
0:07:26 > 0:07:27the Rhubarb Triangle.
0:07:27 > 0:07:30- The Rhubarb Triangle was massive at one time.- Really?
0:07:30 > 0:07:34Bradford, yeah, it would go right across Leeds. Yeah.
0:07:34 > 0:07:39Gradually with, you know, as time's gone on, it shrunk a bit.
0:07:39 > 0:07:41I heard people talk about it, actually.
0:07:41 > 0:07:44People talk about that whole sort of Leeds, Bradford, Wakefield thing.
0:07:44 > 0:07:46I'll tell you what, it's delicious.
0:07:46 > 0:07:48I'll tell you what, your belly wouldn't be contained
0:07:48 > 0:07:50if you kept steaming into this too often.
0:07:50 > 0:07:51You enjoying it, are you, Len?
0:07:51 > 0:07:53You got enough of it there, have you(?)
0:07:53 > 0:07:55- Just enough, yeah. - Yeah. All right then.
0:07:55 > 0:07:59Kippers? Lovely. Yorkshire Pudding? Beautiful.
0:07:59 > 0:08:02And then... Oh-ho-ho, rhubarb crumble.
0:08:02 > 0:08:04Good old Yorkshire fare. What shall we call it?
0:08:04 > 0:08:07Well, you could call it the Yorkshire tapas, I suppose?
0:08:07 > 0:08:09- I love that. That's a good one.- Yeah?
0:08:09 > 0:08:12A good bit of Yorkshire tapas. Yeah.
0:08:12 > 0:08:15Well, here's to the Yorkshire tapas and...
0:08:15 > 0:08:18- Yorkshire tea. Oh-ho-ho.- Absolutely.
0:08:21 > 0:08:23- Ah, that was lovely.- Well, I suppose it's time to move on.
0:08:23 > 0:08:25I think so, Len.
0:08:25 > 0:08:28'Blimey, what a great way to start the day!'
0:08:28 > 0:08:32And I think I've invented a new food craze - Len's Yorkshire Tapas.
0:08:32 > 0:08:34Oh, they won't be happy about that!
0:08:34 > 0:08:37'Anyway, after luring him into a false sense of security,
0:08:37 > 0:08:40'it's off and out for our first real challenge of the day.
0:08:40 > 0:08:42'A cuisine I'm very excited about,
0:08:42 > 0:08:45'but one I know he's always shied away from.'
0:08:45 > 0:08:48The world of curry and Pakistan.
0:08:53 > 0:08:56Bradford has a larger Pakistani community
0:08:56 > 0:08:58then any other city in England and Wales,
0:08:58 > 0:09:00over 100,000 strong.
0:09:00 > 0:09:02The migration is linked to Bradford's history
0:09:02 > 0:09:04with the textile history.
0:09:07 > 0:09:10In the mid-1800s Bradford's main industry was wool.
0:09:10 > 0:09:13Two-thirds of the country's wool was processed here
0:09:13 > 0:09:17and the city soon became known as the wool capital of the world.
0:09:18 > 0:09:23In the post-war boom of the 1950s, the main flow of immigration began.
0:09:23 > 0:09:26With manpower shortages in the textile
0:09:26 > 0:09:30and other industries, Britain turned to its old empire overseas.
0:09:30 > 0:09:33Adverts were placed in Pakistani newspapers,
0:09:33 > 0:09:36resulting in an influx of workers.
0:09:36 > 0:09:38And with the high standards of living
0:09:38 > 0:09:43and potential for steady employment, many chose to make the move permanent
0:09:43 > 0:09:44and brought their families over.
0:09:44 > 0:09:48Today, 20% of the boroughs are of Pakistan descent.
0:09:55 > 0:09:59Len, you know what? I'm thrilled to have brought you to Bradford
0:09:59 > 0:10:02because you are about to taste the best Pakistani food of the north.
0:10:02 > 0:10:05- Absolutely fantastic. - Pakistani food?
0:10:05 > 0:10:07- Does that appeal to you? - I don't know.
0:10:07 > 0:10:11- Ever had it before? - No. Is it the same as Indian?
0:10:11 > 0:10:13Yeah, well, along the same lines.
0:10:13 > 0:10:15It's got a real identity, Pakistani food,
0:10:15 > 0:10:17and the restaurant that I'm going to take you to,
0:10:17 > 0:10:20I think you're going to be really quite impressed by that.
0:10:20 > 0:10:22Well, the proof of the pudding is in the eating.
0:10:22 > 0:10:24- You're absolutely right. - Let's go and give it a go.
0:10:24 > 0:10:26You're absolutely right. Come on then.
0:10:26 > 0:10:28- Oi!- Oh-ho-ho.
0:10:38 > 0:10:41The intriguingly named Sweet Centre was opened by two brothers
0:10:41 > 0:10:43who travelled from Pakistan to Bradford
0:10:43 > 0:10:46to work in the textile factory opposite in the 1950s.
0:10:48 > 0:10:52After a few years they had saved up enough money to open a small business
0:10:52 > 0:10:55here selling Pakistani snacks and sweets.
0:10:55 > 0:10:58Over the years, business grew into a fully-blown restaurant,
0:10:58 > 0:11:02and 50 years on it is now run by one of the founders' sons, Dr Ali.
0:11:10 > 0:11:12There you go. Ah, smell that, Len.
0:11:12 > 0:11:14- Oh, yeah.- Hello! - Hello, lovely to see you.
0:11:14 > 0:11:15Ainsley. This is lovely Len.
0:11:15 > 0:11:17- How are you, Len? - Good to see you.
0:11:17 > 0:11:20- Lovely to see you as well. - Are we going to sit and have a chat?
0:11:20 > 0:11:21You two are having a chat
0:11:21 > 0:11:24- and I'm going to do a bit of... - Get down there. Get cooking.
0:11:24 > 0:11:26I'll follow me nose, Len. See you later.
0:11:26 > 0:11:27And we'll have a chat. Lovely.
0:11:27 > 0:11:30It's still very much a family business.
0:11:30 > 0:11:32- Waqar.- Hi, Ainsley.
0:11:32 > 0:11:34'With Dr Ali's son Waqar in the kitchen.'
0:11:34 > 0:11:37- What have we got cooking here? - Oh, you won't believe it.
0:11:37 > 0:11:40- Yeah?- Lamb on t'bone. - Lamb on bone?
0:11:40 > 0:11:42Lamb on t'bone, yeah.
0:11:42 > 0:11:43Lamb on the bone?
0:11:43 > 0:11:46'I can't wait to see this transformed into a curry for our Len.'
0:11:46 > 0:11:48I'd like to know what the difference is
0:11:48 > 0:11:52between Indian food and Pakistani food.
0:11:52 > 0:11:56- Is there a difference?- Well, this place is originally India,
0:11:56 > 0:11:59Kashmir, where we are from,
0:11:59 > 0:12:02- India and Pakistan were one. - One. Yeah, of course.
0:12:02 > 0:12:06So our food really is a mixture of Indian and Pakistani food.
0:12:06 > 0:12:09And has the food sort of changed over the years?
0:12:09 > 0:12:14Has it become a bit anglicised or has it stayed authentic?
0:12:14 > 0:12:17We have remained authentic. That's why we are successful.
0:12:17 > 0:12:20In the early days we only had a couple of curries.
0:12:20 > 0:12:24- About seven on the menu. Now we have got much more variety.- Yeah.
0:12:24 > 0:12:28But really, that variety is still authentic in terms of taste
0:12:28 > 0:12:31and in terms of the spices we put in.
0:12:31 > 0:12:33Yeah, lovely.
0:12:33 > 0:12:35'Back in the kitchen,
0:12:35 > 0:12:37'and Waqar is preparing the base for the lamb curry.'
0:12:40 > 0:12:41We call it balti karahi lamb.
0:12:41 > 0:12:43It's one of our family favourites actually.
0:12:43 > 0:12:46- And where's it from? - It's from Kashmir.
0:12:46 > 0:12:49What separates Pakistani food from Indian food then?
0:12:49 > 0:12:50It's the spices,
0:12:50 > 0:12:53it's the way they're ground, the areas that they come from.
0:12:53 > 0:12:56For example, we use Kashmiri chilli powder,
0:12:56 > 0:12:59so the colours are slightly more distinct.
0:12:59 > 0:13:01- What goes in now? Do you want a bit of this?- Yeah.
0:13:01 > 0:13:03- What's this, turmeric? - Turmeric, that's right.
0:13:03 > 0:13:05- Teaspoon? - Teaspoon will be perfect.
0:13:05 > 0:13:07OK, mate. This looks like curry powder.
0:13:07 > 0:13:10Just a tablespoon of that. Pop that in there.
0:13:10 > 0:13:12Ah, lovely. All right then, curry powder.
0:13:12 > 0:13:15- And this one is the... - Kashmiri chilli powder.
0:13:15 > 0:13:18- Very distinct.- Look at the colour of that. It's very different.
0:13:18 > 0:13:20Even the aroma. Have a little whiff of that.
0:13:20 > 0:13:23- Yeah. Wow. - It's something else.
0:13:23 > 0:13:26- That is the difference.- I'm just going to give this a whisk on here.
0:13:26 > 0:13:29- It's like an oil painting. - It is like an oil painting.
0:13:29 > 0:13:30Beautiful palette there.
0:13:30 > 0:13:33'This dish is made with layers of complex flavours.
0:13:33 > 0:13:37'I'm getting excited, but also a bit nervous about Len's palate.
0:13:37 > 0:13:39'Is he going to cope with it all right?'
0:13:39 > 0:13:43At that time when you first came, was there a large Asian community
0:13:43 > 0:13:46here in Bradford, or were you one of the first to come?
0:13:46 > 0:13:50Well, we were the earliest to come, then my father came to work.
0:13:50 > 0:13:53- Right. - And then eventually they found
0:13:53 > 0:13:55a niche market, and that niche market was
0:13:55 > 0:14:00selling Asian sweets, snacks and then leading up to curries.
0:14:00 > 0:14:04- Right.- And now as a family we've got something like
0:14:04 > 0:14:06seven outlets in Britain.
0:14:06 > 0:14:10All...brothers, sons are managing their own businesses.
0:14:10 > 0:14:14'In the kitchen again, the spices and onions have cooked down,
0:14:14 > 0:14:17'so the dish is ready for our lovely tender meat.'
0:14:17 > 0:14:20I chose lamb on the bone, we're using actually leg of lamb there.
0:14:20 > 0:14:23- OK, why on the bone? - On the bone is more tender.
0:14:23 > 0:14:25Yeah. Are you ready for the meat to go in now?
0:14:25 > 0:14:27Yeah.
0:14:27 > 0:14:29OK. Beautiful.
0:14:29 > 0:14:30Waqar, that looks great.
0:14:30 > 0:14:33'Cor, getting interesting now!
0:14:33 > 0:14:35'It's time to turn up the heat.'
0:14:35 > 0:14:37- Pop some chillies in.- OK.
0:14:37 > 0:14:41Sprinkle some in. Depends on how much you really like.
0:14:41 > 0:14:42I like a bit of a kick to it.
0:14:42 > 0:14:45Len doesn't like a kick. He doesn't like a kick.
0:14:45 > 0:14:47- Oh, he'll be in for a surprise. - I'll tell you what.
0:14:47 > 0:14:49'Oh, dear! Sorry, Lenny boy.'
0:14:49 > 0:14:52What my mother always taught me was the chillies
0:14:52 > 0:14:56not only speeds up the metabolism but keeps the doctor away.
0:14:56 > 0:14:57- Really?- Yeah.
0:14:57 > 0:14:59So in Pakistan they say, "A chilli a day keeps the doctor away"?
0:14:59 > 0:15:01Keeps the doctor away.
0:15:01 > 0:15:03And in Britain they say, "An apple a day keeps the doctor away."
0:15:03 > 0:15:07'I'm worried that too much chilli today will make our Len run away.'
0:15:07 > 0:15:09HE CHORTLES
0:15:10 > 0:15:14Dr Ali, tell me a little bit about the culture of Bradford.
0:15:14 > 0:15:16Bradford has got a very rich culture.
0:15:16 > 0:15:20Here, we have got a very diverse community and it is multicultural,
0:15:20 > 0:15:24multi-faith. That makes Bradford not only interesting,
0:15:24 > 0:15:27but a great place to live in.
0:15:27 > 0:15:30- So let's add the peppers. - All right, great. Do you want to...?
0:15:30 > 0:15:31Red tomatoes or green pepper?
0:15:31 > 0:15:33Oh, shut your 'ead. WAQAR LAUGHS
0:15:33 > 0:15:35Get the red peppers and...
0:15:35 > 0:15:38green peppers and red tomatoes in there!
0:15:38 > 0:15:41What are you like? Oh, lovely.
0:15:41 > 0:15:44- OK, and some tomatoes. - Pop a few tomatoes in there.- Lovely.
0:15:44 > 0:15:47'Now we're just going to let that cook down nice and slowly
0:15:47 > 0:15:50'so the meat can become lovely and tender.'
0:15:50 > 0:15:52- Mmm.- Beautiful.
0:15:52 > 0:15:57I know you must be very proud of your heritage and Pakistan.
0:15:57 > 0:16:00- Do you feel a bit like a Yorkshireman?- I'm a Bradford lad.
0:16:00 > 0:16:03- Yeah.- I've been brought up here, educated here,
0:16:03 > 0:16:06went to a university here.
0:16:06 > 0:16:09Very proud, because we've contributed towards
0:16:09 > 0:16:13the welfare of Bradford and also in terms of
0:16:13 > 0:16:17- making this great city curry capital of England.- Yeah.
0:16:19 > 0:16:22- Wow.- That looks good. - Look at that.
0:16:22 > 0:16:24'Now that it's cooked down and the meat is falling off the bone,
0:16:24 > 0:16:27'we're going to add the finishing touches.
0:16:27 > 0:16:31'Just a little bit of yoghurt goes in along with some chopped coriander.'
0:16:32 > 0:16:35- So what do we serve this with then? - Chapattis are generally good.
0:16:35 > 0:16:37World you say chapattis are Pakistani or Indian?
0:16:37 > 0:16:39It's debatable, Ainsley.
0:16:42 > 0:16:45'Bit of bread and meat? Should be right up our Len's street.'
0:16:49 > 0:16:51And now for this, Waqar?
0:16:51 > 0:16:54- Yeah.- Just a little bit? - Little bit. Sprinkle on top.
0:16:56 > 0:16:58Beautiful. This is our main head chef's special blend
0:16:58 > 0:17:00- that he makes himself.- Wow.
0:17:00 > 0:17:03So he's only taught the family.
0:17:03 > 0:17:06Well, I think that looks absolutely stunning.
0:17:06 > 0:17:08I just wonder what Len will think of it.
0:17:08 > 0:17:13- Well, I think it'll get him dancing. - Will it really? Who cares?
0:17:13 > 0:17:15Ainsley, hurry with the curry.
0:17:15 > 0:17:17AINSLEY LAUGHS
0:17:17 > 0:17:18If you don't mind.
0:17:18 > 0:17:22'Hold on a minute, mate, you've waited 71 years for this!
0:17:22 > 0:17:23'Just one more minute.'
0:17:24 > 0:17:28'Ainsley, my stomach is ready and waiting to receive.
0:17:28 > 0:17:30'Come on, let's do this.'
0:17:30 > 0:17:32Get stuck into it. Have a bit of that.
0:17:32 > 0:17:34- Just give it a try and see. - I'm going to give it a try.
0:17:34 > 0:17:36- I'm going to take a generous portion.- Fantastic.
0:17:36 > 0:17:39"Whether I finish it or not is another thing entirely."
0:17:39 > 0:17:43'As soon as the food hits the table, I've gotta say,
0:17:43 > 0:17:45'it looks and smells amazing.
0:17:45 > 0:17:48'So I'm diving straight in, no looking back,
0:17:48 > 0:17:50'and no worry with the curry.'
0:17:50 > 0:17:53We're breaking the chapatti, and dip that in.
0:17:53 > 0:17:56- Dip it in?- Yeah, and sort of eat it with the chapatti.
0:17:56 > 0:17:59- I'm not a big dipper. - Hold the bread like that.
0:17:59 > 0:18:01- MOUTH FULL: Put that in there.- No?
0:18:01 > 0:18:04- Yeah.- What, make it like a little sandwich?- Yeah.
0:18:04 > 0:18:06- So you get that... - Drop a bit in there.
0:18:06 > 0:18:10Get a bit of that in there. Like a little...
0:18:10 > 0:18:12- That's it. - Are you sure?
0:18:12 > 0:18:17- CHUCKLING:- 'Here goes - first mouthful of curry in 71 years.'
0:18:17 > 0:18:19- I'm going to go for it. - WAQAR LAUGHS
0:18:25 > 0:18:28- Mmm. That's nice.- MOUTH FULL: Nice, isn't it? Not too spicy.
0:18:28 > 0:18:31It's not too hot. And it's not...
0:18:31 > 0:18:33- HE MIMICS FLAMES - This is a medium dish, you see.
0:18:33 > 0:18:37- It's not really that hot. - This isn't fiery.
0:18:37 > 0:18:40'Wow, my boy's done good. He's not even flinched at the chilli.
0:18:40 > 0:18:42'He has properly knocked me over.'
0:18:43 > 0:18:48What else have we got? Because we've got some onion.
0:18:48 > 0:18:50Yeah. We finished it off with peppers, tomatoes,
0:18:50 > 0:18:52a little bit of yoghurt stirred into it.
0:18:52 > 0:18:56- This special chef's spice here. - Yeah.
0:18:56 > 0:18:58This is one of our most popular dishes.
0:18:58 > 0:19:01I'm going to eat some more of this, because I do like it.
0:19:01 > 0:19:04- It's good. - I want you to look at me.- Mm-hmm.
0:19:04 > 0:19:08And I don't want you to lie. Hold my gaze.... No.
0:19:08 > 0:19:09Hold my gaze.
0:19:09 > 0:19:15Is this...exactly how it would be in Pakistan?
0:19:15 > 0:19:19Or have you made it a little bit special for your English visitor?
0:19:19 > 0:19:22The way it's served here is exactly like back home.
0:19:22 > 0:19:24- We've got to hurry up, mate. - I know.
0:19:24 > 0:19:26Because our food tour is about to continue.
0:19:26 > 0:19:30Yeah, but look, I've just struck something that I don't mind.
0:19:30 > 0:19:33This is your fault! And your fault too!
0:19:33 > 0:19:35You cooked something too good for him.
0:19:35 > 0:19:37He didn't like curry a few weeks ago.
0:19:37 > 0:19:39'I'm taking this one as a huge victory.
0:19:39 > 0:19:41'But I know when I'm onto a good thing,
0:19:41 > 0:19:44'and I want to quit whilst I'm ahead.'
0:19:44 > 0:19:46- No, truthfully, guys, thank you so much.- Thank you.
0:19:46 > 0:19:49- Really, really appreciate it. - It's been a pleasure.
0:19:49 > 0:19:51Thank you for coming. And thank you, Len,
0:19:51 > 0:19:54and at least you've tried a curry and you've loved it.
0:19:54 > 0:19:57- Yeah, God bless, boys. Thank you very much.- See you later, guys.
0:19:57 > 0:19:58Do you do takeaway?
0:19:58 > 0:20:00LAUGHTER
0:20:00 > 0:20:01Bye for now.
0:20:01 > 0:20:03Ho!
0:20:03 > 0:20:04LEN CHUCKLES
0:20:04 > 0:20:07You got some fun in there, didn't you, Len?
0:20:14 > 0:20:16Sometimes you can walk into places, Len.
0:20:16 > 0:20:19- and you never know what to quite expect.- No.
0:20:19 > 0:20:22- Do you know what I mean? - Yeah, and I've got to be honest,
0:20:22 > 0:20:27that was totally unexpected. The hospitality was great,
0:20:27 > 0:20:31the ambience of the place - fabulous - and I must say,
0:20:31 > 0:20:37I never had a dish like that before, and it was extremely tasty.
0:20:37 > 0:20:40It's all those wonderful flavours coming together.
0:20:40 > 0:20:44And it just proves that a curry doesn't have to be wet and sloppy.
0:20:44 > 0:20:46It can be dry and fragrant and tasty.
0:20:46 > 0:20:49That, as a dish, I thought was delicious.
0:20:49 > 0:20:51- I'm happy.- Wahey!- I'm happy.
0:20:51 > 0:20:53Come on, let's get off.
0:20:56 > 0:20:57What a result.
0:20:57 > 0:21:00I think when you cook from the heart with such great local produce,
0:21:00 > 0:21:02it makes such a difference.
0:21:02 > 0:21:06And just down the road is a market that is wowing the country.
0:21:07 > 0:21:09St James Wholesale Market in Bradford
0:21:09 > 0:21:14began life in 1874 as a vast Victorian complex
0:21:14 > 0:21:17with a railway station, four banks, a post office
0:21:17 > 0:21:21and subterranean chambers for storing wool and bananas.
0:21:23 > 0:21:27It's diversity here that keeps the place ticking over really nicely.
0:21:27 > 0:21:30Today, it's a six-acre thriving fruit and vegetable market,
0:21:30 > 0:21:35with around 35 traders selling locally grown and exotic produce
0:21:35 > 0:21:39to more then 3,500 shops, restaurants and hotels across the region.
0:21:43 > 0:21:46According to those in the know, it's the sheer range
0:21:46 > 0:21:50of products for sale here that makes the market so successful.
0:21:50 > 0:21:53We've got Asian produce, we've got European salads...
0:21:53 > 0:21:56you name it, this market can handle it.
0:21:56 > 0:21:59This is called a dudi. Taste very nice actually.
0:21:59 > 0:22:02Did he just say "doody"? Now, someone IS having a laugh!
0:22:02 > 0:22:06No, seriously, Len, dudi's a type of tropical squash which can be
0:22:06 > 0:22:09used the same as courgette.
0:22:09 > 0:22:10It's called bitter gourd.
0:22:10 > 0:22:13We call it karela, but in English they call it bitter gourd.
0:22:14 > 0:22:17Bitter gourd is - as the name suggests -
0:22:17 > 0:22:20a very bitter fruit, usually de-seeded and salted
0:22:20 > 0:22:23before cooking to Asian curries, pickles and stir fries.
0:22:26 > 0:22:29It's a full, vibrant market and we're very proud of it.
0:22:29 > 0:22:32We are actually officially the UK's number one market,
0:22:32 > 0:22:34which is voted by independent adjudicators,
0:22:34 > 0:22:38and that includes the big capital markets
0:22:38 > 0:22:41like Covent Garden and Western International.
0:22:41 > 0:22:42So we're very proud of the market.
0:22:42 > 0:22:44You can find everything here,
0:22:44 > 0:22:46and it's all under one roof, as they say.
0:22:50 > 0:22:53The population of Bradford is very ethnically diverse.
0:22:53 > 0:22:55As well as Asian and African,
0:22:55 > 0:22:58there is also a large Eastern European community.
0:22:58 > 0:23:01And next on today's menu is one of the smaller nations
0:23:01 > 0:23:04and less-known cuisines from our Eastern neighbours -
0:23:04 > 0:23:07Latvia.
0:23:07 > 0:23:11Latvians started arriving in the UK as far back as 1905,
0:23:11 > 0:23:16but it was after the war that the government invited 18,000 over
0:23:16 > 0:23:18to help Britain get back on its feet.
0:23:18 > 0:23:22Since then, the community has grown, with schools and clubs
0:23:22 > 0:23:26now set up around the country to help protect their heritage.
0:23:26 > 0:23:29'One of the largest Latvian social and cultural centres
0:23:29 > 0:23:31'in England is situated in Bradford,
0:23:31 > 0:23:35'and has been at the heart of the community since 1955.'
0:23:35 > 0:23:39'Well, Ains', this seems like a nice, quiet neighbourhood.'
0:23:39 > 0:23:41Hello.
0:23:41 > 0:23:45- LEN:- Ohh! I've died and come to heaven.
0:23:45 > 0:23:47- I think you've died and come to Latvia.- You're right!
0:23:47 > 0:23:49- Hello, everybody. ALL:- Hello.
0:23:49 > 0:23:51How you doing? Lovely to see you.
0:23:51 > 0:23:52- How you doing, my man? - I'm fine.
0:23:52 > 0:23:54- Nice to see you. - Oh, dear.
0:23:54 > 0:23:56- Now, listen, I'm going in the bar. - Oh, yeah?
0:23:56 > 0:23:58And you...in the kitchen.
0:23:58 > 0:23:59Oh, dear. Come on, high-five.
0:24:02 > 0:24:05'As Ainsley gets busy in the kitchen, I'm sitting down with
0:24:05 > 0:24:09'Ray and Rita, who look after the Latvian Dance and Music Club.'
0:24:09 > 0:24:13Well, I've got to tell you, when I walked in through
0:24:13 > 0:24:17your front door and saw so many people in your...
0:24:17 > 0:24:19- traditional costumes. - Everyday dress.
0:24:19 > 0:24:23Everyday dress, yes! I thought, "Wow, this is fantastic.
0:24:23 > 0:24:26'Whilst Len relaxes in the bar with a drink, I'm hard at work
0:24:26 > 0:24:29'in the kitchen with Inga, who is finishing off
0:24:29 > 0:24:31'a sweet treat for today's feast.'
0:24:31 > 0:24:33- Ainsley. How are you? - Hi!- OK?
0:24:33 > 0:24:35- Mwah.- Mwah.
0:24:35 > 0:24:40- What are you busy doing here? - Oh, I'm cooking for some party dish.
0:24:40 > 0:24:44- Is this very typically Latvian? - Yeah.- Yeah.
0:24:44 > 0:24:48It's a Latvian dessert. From, eh, double cream.
0:24:48 > 0:24:51What's this, biscuit or...?
0:24:52 > 0:24:55- It's bread. - Rye bread. Yeah, rye bread.
0:24:55 > 0:24:58- And we have some jam.- Mm-hmm.
0:24:58 > 0:25:01You can use cranberry or some sour jams.
0:25:01 > 0:25:03- So whatever jam you have? - Yeah.
0:25:03 > 0:25:07- We use some fresh fruits. - For garnish?- Yeah.
0:25:07 > 0:25:12- Those are from my garden.- Ooh.- Yep. - Can I put a raspberry on there too?
0:25:12 > 0:25:14- Yep.- Lovely.
0:25:14 > 0:25:17How come you've got this club here?
0:25:17 > 0:25:20The generation that came to the UK wanted to create centres where
0:25:20 > 0:25:23they could all meet up together, and it wasn't just
0:25:23 > 0:25:25a question of a cultural thing, it was also a social thing.
0:25:25 > 0:25:28And there was a Latvian organisation called Daugavas Vanagi,
0:25:28 > 0:25:32and they basically bought this property, renovated it,
0:25:32 > 0:25:36made it fit for purpose for whatever they needed it for.
0:25:36 > 0:25:38And it was actually like a welfare fund as well originally,
0:25:38 > 0:25:42so it was the old soldiers, because it was set up soon after the war.
0:25:42 > 0:25:46About how many Latvians would you say there were in Bradford?
0:25:46 > 0:25:47Between 2,000.
0:25:47 > 0:25:491,500 to 2,000 in the Bradford area.
0:25:49 > 0:25:51It's coming and going, you know.
0:25:51 > 0:25:54I've not really got to grips with Latvia.
0:25:54 > 0:25:56Is it as big as...Wales?
0:25:56 > 0:25:58Ireland. It's as big as Ireland, isn't it?
0:25:58 > 0:26:00Well, it's twice the size of Belgium.
0:26:00 > 0:26:02- RAY LAUGHS - Right.
0:26:02 > 0:26:04But the population is less than two million.
0:26:04 > 0:26:07But they get everywhere, Latvians, don't they?
0:26:07 > 0:26:09Anywhere in the world you'll always find a Latvian somewhere.
0:26:09 > 0:26:13'I know Len's got a bit of a sweet tooth and will love that pudding,
0:26:13 > 0:26:17'but next on the menu is something a bit more unusual for him.
0:26:17 > 0:26:19'A classic vegetable and fish dish.
0:26:19 > 0:26:21'It's a bit like a savoury trifle.'
0:26:21 > 0:26:23Everything is kind of shredded up?
0:26:23 > 0:26:26- Yeah. Just like a salad. - Oh, this is a salad?
0:26:26 > 0:26:30Yeah, it's like a salad. We will do in layers as well.
0:26:30 > 0:26:32- So we've got a layer of potatoes? - Yeah.
0:26:32 > 0:26:34- All of this, do you think? - No, half of it is enough.
0:26:34 > 0:26:39- And this is cooked potato?- Yeah.- That you just layer.- Just plain potatoes.
0:26:39 > 0:26:41OK, fantastic.
0:26:41 > 0:26:43And is there a lot of potato in the Latvian diet?
0:26:43 > 0:26:45Oh, yes. It's like bread for us.
0:26:45 > 0:26:47Then we are putting...
0:26:47 > 0:26:50a layer of sour cream.
0:26:52 > 0:26:56'Potato salads like this are a staple of Latvian cooking,
0:26:56 > 0:27:00'and whatever the ingredient most will have a cream base dressing.'
0:27:00 > 0:27:04- Then we will use fish.- Can I try a little bit of that?- Yeah, of course.
0:27:04 > 0:27:06Mmm.
0:27:06 > 0:27:08OK, yeah. Sort of pickled and salted.
0:27:08 > 0:27:11- Yeah, yeah, yeah.- Mm-hmm. OK.
0:27:11 > 0:27:16Very fresh tasting. Real zing to that, mmm.
0:27:16 > 0:27:20Lovely. OK, so we got potatoes, we got the sour cream...
0:27:20 > 0:27:23Now onions. Together with the fish.
0:27:25 > 0:27:27Just raw onions?
0:27:27 > 0:27:30'That's topped with more of the soured cream mixture...
0:27:30 > 0:27:32'a layer of grated carrot...
0:27:32 > 0:27:34'and more cream.
0:27:34 > 0:27:36'Len likes fish and veg,
0:27:36 > 0:27:39'I really hope he is going to be happy to give this a go.'
0:27:39 > 0:27:43- And what about these costumes? - They're beautiful, aren't they?
0:27:43 > 0:27:47- They truly are.- This is... But there are so many for each area,
0:27:47 > 0:27:49little towns, each have their own different costumes.
0:27:49 > 0:27:52And different things mean different things.
0:27:52 > 0:27:55Like the belt, if the belt is not the same length,
0:27:55 > 0:27:57then it means you're a loose lady.
0:27:57 > 0:28:01- Oh, loose?- So I always have mine, like, up here.
0:28:01 > 0:28:02They've got to be at equal length.
0:28:02 > 0:28:05Rita's is from a place called Alsunga in western Latvia.
0:28:05 > 0:28:07Mine's actually from the area my dad come from,
0:28:07 > 0:28:09which is in central Latvia, Zemgale.
0:28:09 > 0:28:12The only other thing that you've got to know about Latvians,
0:28:12 > 0:28:14they like a lot of singing and dancing.
0:28:14 > 0:28:16- Why wouldn't you?- Exactly.- Lovely.
0:28:16 > 0:28:18- So I hope you're ready for it. - We like partying.
0:28:18 > 0:28:20LEN LAUGHS
0:28:20 > 0:28:23- And the beetroot now? - Beetroot now, yeah.- OK.
0:28:23 > 0:28:26Would you say this reminds you of being at home?
0:28:26 > 0:28:29Does it bring back that kind of feeling of...?
0:28:29 > 0:28:33Oh, yeah. Being at home with my grandparents. Yeah.
0:28:33 > 0:28:36And do you miss it, Inga? Do you miss that feeling of...
0:28:36 > 0:28:38- Yes, sometimes. - ..community?
0:28:38 > 0:28:40Or do you think you have that here in Bradford?
0:28:40 > 0:28:44In Christmas time, when we have some, erm, birthday parties,
0:28:44 > 0:28:47- yeah, I miss my family. - Look at this.
0:28:47 > 0:28:49'After repeating the process, the dish is finished with egg
0:28:49 > 0:28:52'and a garnish of chopped spring onions.
0:28:52 > 0:28:55'This is certainly a very different type of trifle.'
0:28:57 > 0:29:00Wonderful. And what do they call this in Latvia?
0:29:00 > 0:29:02Silke kazoka.
0:29:02 > 0:29:05- Silites...kaswaka? - Yes! Something like that.
0:29:05 > 0:29:08- Siltay kaswaka. - Silke kazoka.
0:29:08 > 0:29:11Mmm. Savoury herring trifle.
0:29:11 > 0:29:12Wow.
0:29:12 > 0:29:14'The community spirit is here for all to see.
0:29:14 > 0:29:16'Everyone seems to have chipped in
0:29:16 > 0:29:18'and the table is creaking with choice.'
0:29:18 > 0:29:20Len, look what I've got for you.
0:29:20 > 0:29:22- What is that? - Silke kazoka.
0:29:22 > 0:29:26Savoury herring Latvian trifle.
0:29:26 > 0:29:28- What do you do, scoop a bit off? - Yeah, right down there.
0:29:28 > 0:29:30You need to go down, it's like a trifle.
0:29:30 > 0:29:33- Go right down there?- Yeah, so you get a bit of everything.
0:29:38 > 0:29:41- Do you want to try one of these, Len? - Yeah, I'll have a little go.
0:29:41 > 0:29:44Once you have one, you'll definitely want more.
0:29:44 > 0:29:46Right, ancient bread.
0:29:48 > 0:29:50- MOUTH FULL:- The bread is lovely.
0:29:50 > 0:29:52This is great. What do you think, Len?
0:29:52 > 0:29:54- I love it. It's nice. - Oh, lovely.
0:29:54 > 0:29:56Come on, everybody, come and join us.
0:29:56 > 0:30:00There's lots of Latvian fare here. As if you didn't know.
0:30:05 > 0:30:09'Food devoured, and now it's time for me to hit the dance floor.'
0:30:22 > 0:30:24Wahey!
0:30:25 > 0:30:27HE LAUGHS
0:30:28 > 0:30:30Hips!
0:30:31 > 0:30:35Wahey! Go on, girl.
0:30:37 > 0:30:39Way, way.
0:30:39 > 0:30:40Cheeks!
0:30:44 > 0:30:45LAUGHTER
0:30:53 > 0:30:54Yay.
0:31:02 > 0:31:04- Nose!- Nose?
0:31:04 > 0:31:05Oh, yeah.
0:31:14 > 0:31:15Way!
0:31:17 > 0:31:19MUSIC SPEEDS UP
0:31:19 > 0:31:20Oi!
0:31:24 > 0:31:26Wahey! Ha-ha.
0:31:30 > 0:31:32Well done, my darling.
0:31:32 > 0:31:36- Thank you so much.- Ohhh. - Well done.
0:31:40 > 0:31:42Now, you and I?
0:31:42 > 0:31:46You got to be joking, I'm not putting my nose on yours.
0:31:46 > 0:31:48THEY LAUGH
0:31:48 > 0:31:50LEN SIGHS
0:31:50 > 0:31:52Well done, my son. Well done.
0:31:56 > 0:31:58Polka!
0:32:10 > 0:32:12BOTH: # Boom-ba, boom-ba Boom-baba-labala... #
0:32:12 > 0:32:14I'm not touching your nose.
0:32:15 > 0:32:16What did you think, Len?
0:32:16 > 0:32:19I tell you what, their hospitality and the warmth
0:32:19 > 0:32:23and friendliness of those Latvian people was terrific.
0:32:23 > 0:32:26I loved going there and I'd go back,
0:32:26 > 0:32:29- and I liked the little bread rolls. - Oh, yeah.
0:32:29 > 0:32:32- They were delicious. - With that smoked bacon inside.- Yeah.
0:32:32 > 0:32:34- That was lovely. - I had a good time in there.
0:32:34 > 0:32:36- Onwards and upwards. - Come on.- Let's go.
0:32:44 > 0:32:47With our Bradford day coming to a close, it's now time for me
0:32:47 > 0:32:50to take over the kitchen and try our Len's taste buds
0:32:50 > 0:32:54on a dish that is a real reflection of our food adventure today.
0:33:00 > 0:33:03You know, for me, chutneys are one of those wonderful things
0:33:03 > 0:33:05you pop into a jar, so easy to make too,
0:33:05 > 0:33:08and it just comes alive. It brings things alive.
0:33:08 > 0:33:11Hopefully it's going to bring Len's taste buds alive.
0:33:11 > 0:33:13Now, to start off with, to make your chutney,
0:33:13 > 0:33:15a bit of chopped onion,
0:33:15 > 0:33:19which I'm going to put straight into my saucepan.
0:33:19 > 0:33:21One onion that I've finely chopped up there.
0:33:21 > 0:33:24Don't get too funny about it, chop it up as fine as you can.
0:33:24 > 0:33:28Pop that on there. Along with a little bit of oil.
0:33:29 > 0:33:33Just going to allow that to just sweat down a little bit.
0:33:33 > 0:33:36You don't want colour on it. That's the key here.
0:33:36 > 0:33:37You don't want to brown it up.
0:33:37 > 0:33:40Once you sort of start adding that caramel-y flavour to it,
0:33:40 > 0:33:46it completely changes the chutney, so just keep that nice and light.
0:33:46 > 0:33:49And whilst that's cooking down, let's chop up our peach.
0:33:49 > 0:33:52Just want to slice those peaches.
0:33:52 > 0:33:54Sort of get some nice dice going there.
0:33:57 > 0:33:59When you do go out and buy your peaches,
0:33:59 > 0:34:01try and get nice, firm peaches, all right?
0:34:01 > 0:34:03Don't want them too soft, cos they're going to
0:34:03 > 0:34:06cook down anyway, but you want them to get a little bit of bite,
0:34:06 > 0:34:08you want to retain a little bit of bite in your chutney.
0:34:08 > 0:34:10Back to those onions.
0:34:13 > 0:34:15Little bit of sweetness coming out of them.
0:34:15 > 0:34:19Then we can throw our fenugreek, our mustard seeds
0:34:19 > 0:34:21and our cumin seeds into the pan.
0:34:26 > 0:34:29All right, that's beautiful.
0:34:29 > 0:34:31All right?
0:34:32 > 0:34:36Just peel that ginger down.
0:34:36 > 0:34:38Tell you what's a really lovely little tip,
0:34:38 > 0:34:41is that I actually put the...
0:34:41 > 0:34:43I actually put the ginger, my ginger, in the freezer,
0:34:43 > 0:34:45and I just grate it with the skin and everything.
0:34:45 > 0:34:47Soon as it comes out, if you want it like that
0:34:47 > 0:34:50to flavour something, grate it straight into something.
0:34:50 > 0:34:53Absolutely fantastic, and it stops it from going off too.
0:34:53 > 0:34:55Perfect.
0:35:00 > 0:35:02'In goes the ginger.
0:35:12 > 0:35:14'And for sweetness, some sugar.'
0:35:14 > 0:35:16Bit of brown sugar here.
0:35:16 > 0:35:20If you haven't got brown sugar, some people say a bit of muscovado,
0:35:20 > 0:35:22soft brown sugar or even white sugar. Bit of sugar.
0:35:22 > 0:35:25Get the sugar in there. You want that sweet and sour combination,
0:35:25 > 0:35:27that's what makes the chutney.
0:35:27 > 0:35:32All right, now once you put that sugar in, do be careful, be cautious.
0:35:32 > 0:35:35Nice, gentle stir, all right? It's very, very hot.
0:35:35 > 0:35:38We'll just bring that up to a nice little bubble.
0:35:38 > 0:35:42And then we can put our peach in there, all our lovely diced peach.
0:35:44 > 0:35:47Look at that. Fantastic.
0:35:49 > 0:35:52Goes straight into the sugar.
0:35:52 > 0:35:54OK, stir that around now.
0:35:54 > 0:35:56And finally, the vinegar.
0:35:56 > 0:35:59Any vinegar that you've got in the kitchen will do.
0:36:05 > 0:36:07Just allow that to cook down now,
0:36:07 > 0:36:10till it's lovely and syrupy and jammy.
0:36:10 > 0:36:14So, let's get on with those onion bhajis, shall we?
0:36:14 > 0:36:18Now, what we need is this. The gram flour.
0:36:18 > 0:36:20This is going to make it gluten-free.
0:36:20 > 0:36:23There is a lot of people who like to put on a bit of plain flour
0:36:23 > 0:36:25and gram flour at the same time.
0:36:25 > 0:36:27Personally, I think it tastes best with this.
0:36:27 > 0:36:30Everyone has got their own idea on an onion bhaji.
0:36:30 > 0:36:33Anyway, here we go. Flour straight into your bowl.
0:36:35 > 0:36:36Right let's get our garlic.
0:36:40 > 0:36:43Chilli. Here we go.
0:36:43 > 0:36:46So that's OK, take that chilli and garlic
0:36:46 > 0:36:49and pop that into the bowl.
0:36:49 > 0:36:52Along here with our cumin and turmeric.
0:36:52 > 0:36:54'Take a good size onion and slice thinly.'
0:36:58 > 0:37:00What I'll do here now is I'm going to give these
0:37:00 > 0:37:02a bit of a squeeze. You can see that.
0:37:02 > 0:37:05Just to separate them all. Can you see that?
0:37:05 > 0:37:07Now, let's make up our batter.
0:37:09 > 0:37:13Going to put our water in, and what we're looking for here
0:37:13 > 0:37:17is like an almost slightly thicker then double cream consistency.
0:37:20 > 0:37:22Yeah, that's it.
0:37:25 > 0:37:27'Add a pinch of salt.'
0:37:28 > 0:37:30And let's get our onion in now.
0:37:33 > 0:37:35Lovely.
0:37:35 > 0:37:38I'm going to mix that thoroughly now to ensure all those onion slices
0:37:38 > 0:37:42are well coated in the beautiful, vibrant batter.
0:37:42 > 0:37:45It just says everything about Pakistan, doesn't it? Look at that.
0:37:45 > 0:37:46Wonderful colour.
0:37:46 > 0:37:48'And now, it's time to fry.'
0:37:48 > 0:37:52Let's get on with those onion bhajis, shall we?
0:37:52 > 0:37:55Once you get that right consistency, I like using a tablespoon.
0:37:55 > 0:37:59I remember watching my schoolmate's mum cooking these
0:37:59 > 0:38:01and the smell was absolutely fabulous.
0:38:01 > 0:38:03We couldn't wait to eat them.
0:38:03 > 0:38:05Although, do be careful when you put them into the pan,
0:38:05 > 0:38:08because that hot oil can splash up and you don't want to burn yourself.
0:38:08 > 0:38:11All right, and if you can see what I'm doing here,
0:38:11 > 0:38:14it really doesn't matter about the shape, all right?
0:38:14 > 0:38:16Because the onions are going to find their own shape.
0:38:16 > 0:38:18That's what makes them so interesting.
0:38:18 > 0:38:20That's it, lovely.
0:38:20 > 0:38:22And they're in there now.
0:38:22 > 0:38:24Getting golden straightaway as they go in there.
0:38:24 > 0:38:26Let's control that heat again.
0:38:27 > 0:38:29I've just turned those over.
0:38:29 > 0:38:31About three or four minutes on each side.
0:38:31 > 0:38:34Remember that practically all of it is submerged in oil.
0:38:34 > 0:38:39Just until they are crispy and cooked through. Over a medium heat.
0:38:39 > 0:38:41Not too high.
0:38:41 > 0:38:45Especially if you are using a saucepan or frying pan like this.
0:38:52 > 0:38:53Absolutely lovely.
0:38:53 > 0:38:55You can see what I mean,
0:38:55 > 0:38:58how you get all those little interesting bits hanging off it.
0:39:02 > 0:39:06And all the onion, all the different shapes. Put that one there.
0:39:06 > 0:39:08Look, they almost look more like a pakora than an onion bhaji.
0:39:08 > 0:39:10Really, really lovely.
0:39:10 > 0:39:13Oh, Lenny boy, you're in for a treat.
0:39:13 > 0:39:16'Now, all that's left to do is to serve up the bhajis.'
0:39:16 > 0:39:19Beautiful.
0:39:19 > 0:39:21'Pop the fruity peach chutney into ramekins...
0:39:24 > 0:39:27'..and finish with some coriander.'
0:39:27 > 0:39:32There you have it. That's my onion bhaji with my spiced peach chutney.
0:39:32 > 0:39:35Len...make your mind up time.
0:39:44 > 0:39:47Back in the centre of Bradford at the mobile kitchen,
0:39:47 > 0:39:50it's time for me to take a nibble at Ainsley's bhajis.
0:39:51 > 0:39:55Lenny boy, here we are, your favourite.
0:39:55 > 0:39:58- My favourite?- Yeah. Good old Yorkshire...
0:39:58 > 0:39:59onion bhajis.
0:40:01 > 0:40:05- This one?- Any one you want, Len. Any one you want.
0:40:05 > 0:40:07- Just a little... - Just a touch.- Don't overpower it.
0:40:07 > 0:40:08I'm not going to overpower it,
0:40:08 > 0:40:11just going to give you a little touch there.
0:40:11 > 0:40:12Chutney-fied it.
0:40:18 > 0:40:23There's always that moment of waiting.
0:40:23 > 0:40:26- It is very tasty. - Yeah, you like that?
0:40:26 > 0:40:28I do like it. I'm going to have another go at it.
0:40:28 > 0:40:30- Yeah, there you go. - It is...
0:40:30 > 0:40:33- Now, that is a compliment. - It is. It's very, very nice.
0:40:33 > 0:40:36- Beautiful. - I must be honest,
0:40:36 > 0:40:38don't look appetising, but the taste...
0:40:38 > 0:40:41- But the taste! - Oh-ho, the taste is great!
0:40:43 > 0:40:48You're a bit like an onion bhaji. Hard exterior, soft centre.
0:40:48 > 0:40:49Oh, Len!
0:40:49 > 0:40:54'So potentially, maybe another hit. Ha-ha, I'm on a roll.
0:40:54 > 0:40:56'What will the people of Bradford think?'
0:40:56 > 0:41:00Roll up, roll up, Bradford, for an onion bhaji treat.
0:41:00 > 0:41:03# The freshest ingredients Yorkshire has to offer
0:41:03 > 0:41:07# All the people of Bradford it's for you
0:41:07 > 0:41:11# Come and enjoy Len and Ainsley's onion bhaji
0:41:11 > 0:41:17# We can have some fun as we have a little culinary taste or two! #
0:41:17 > 0:41:19Hey-hey!
0:41:19 > 0:41:22'As if the dancing's not enough, now he's trying for panto.
0:41:22 > 0:41:24'Oh, thanks a lot, mate!'
0:41:25 > 0:41:28- Thank you very much. - Try it, tell me what you think.
0:41:30 > 0:41:32You have a go, sir.
0:41:32 > 0:41:33Mm, very nice, very nice.
0:41:33 > 0:41:36- Here you are.- Thank you. - You have to have a little bite.
0:41:36 > 0:41:37I think they're as good as me mum's.
0:41:37 > 0:41:40- Ains' has done a brilliant one here. - He's done a beauty, ain't he?
0:41:41 > 0:41:43The chutney's really good as well.
0:41:43 > 0:41:44- Lovely.- Yeah?
0:41:44 > 0:41:47Lovely, nice and crispy on the outside.
0:41:47 > 0:41:50Be honest. I don't want you telling me fibs.
0:41:50 > 0:41:52It's lovely. As good as mine.
0:41:52 > 0:41:56Ainsley, this lady has said it's as good as hers.
0:41:56 > 0:41:58I was looking in your kitchen window!
0:41:58 > 0:42:00- Were you?- Yes, yes.
0:42:00 > 0:42:02AINSLEY LAUGHS
0:42:02 > 0:42:04- It's gorgeous. Beautiful. - Can I have another, please?
0:42:04 > 0:42:06Well, I don't know about that.
0:42:12 > 0:42:15As soon as we were going to Bradford,
0:42:15 > 0:42:17- I had it in my mind it was going to be a curry.- Yeah.
0:42:17 > 0:42:19Yeah. And so it was.
0:42:19 > 0:42:22It was a nice lamb shank, nicely seasoned with some onions
0:42:22 > 0:42:25and things, and I must say - very, very tasty.
0:42:25 > 0:42:30- Unexpected to a degree, wasn't it? - And that's right. Yeah, unexpected.
0:42:30 > 0:42:32Yeah. What about the Latvian?
0:42:32 > 0:42:34I love the place. I love the culture of it all
0:42:34 > 0:42:37and there was so much fun.
0:42:37 > 0:42:41- The food, a little bit too much mixed up together.- Yeah.
0:42:41 > 0:42:44It doesn't reflect on those people, it's me. It's just my taste.
0:42:44 > 0:42:47- And there's nothing wrong with that at all.- Nothing wrong with that.
0:42:47 > 0:42:52'So, after 71 years, I finally tasted curry for the first time...'
0:42:52 > 0:42:53Gents, I'm going to go for it.
0:42:56 > 0:42:59I'm going to eat some more of this, because I do like it.
0:43:00 > 0:43:03'..went and had a dance and got a taste of Latvia...'
0:43:05 > 0:43:09'..but will any of this food make it into the top ten from Len?
0:43:12 > 0:43:14'The curry was good, but I'm not in
0:43:14 > 0:43:16'a hurry to replace anything today.
0:43:16 > 0:43:17'So I'll tell you what -
0:43:17 > 0:43:18'onwards and upwards.'
0:43:20 > 0:43:22- Hey.- Hey. - The food tour continues.
0:43:22 > 0:43:23Come on!