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 > 0:00:09As a chef, food is my life. Lovely.
0:00:09 > 0:00:11THEY LAUGH
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 > 0:00:23and never eat anything you wouldn't want to step in.
0:00:26 > 0:00:27This is the chicken's feet.
0:00:27 > 0:00:30- Chicken's feet?- 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.
0:00:34 > 0:00:35SHE YELPS
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 > 0:00:42But after using a pancake once to wipe me 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 > 0:00:48- Yes!- ..and that my taste buds
0:00:48 > 0:00:51needed to be brought into the 21st century.
0:00:51 > 0:00:55- Hot!- There's a lot more to this culinary world of ours
0:00:55 > 0:00:56than pickled walnuts.
0:00:56 > 0:00:59It's time for me to show Len a whole new culinary world...
0:00:59 > 0:01:03- I'm going to do it. - ..that will make his palate purr.
0:01:03 > 0:01:07- You're not talking food adventure? - Food adventure, indeed.
0:01:07 > 0:01:09- Ho-ho!- Ho-ho!
0:01:09 > 0:01:12What's that I see? Is it a tandoori chicken?
0:01:16 > 0:01:18- I liked it. - And that's all I need to know.
0:01:25 > 0:01:29For the last decade, I've been a judge on Strictly Come Dancing.
0:01:29 > 0:01:33London born and bred, 71 years ago,
0:01:33 > 0:01:36my taste buds have been influenced by my nan's cooking.
0:01:37 > 0:01:41I've never eaten spaghetti, had a curry, and even pizza -
0:01:41 > 0:01:43well, it looks a bit exotic.
0:01:43 > 0:01:47I was also born and brought up in London but, as a chef,
0:01:47 > 0:01:51my palate has experienced and travelled to every part of the globe.
0:01:52 > 0:01:56Over the last 20 years, there's been a food explosion across Britain
0:01:56 > 0:02:00and now, no matter what you desire, every cuisine is catered for.
0:02:01 > 0:02:05For 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 > 0:02:15full English breakfast - ho-ho - 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 > 0:02:24and see if I can replace anything on the Ten from Len board,
0:02:24 > 0:02:27and show him that there's more to life
0:02:27 > 0:02:30than a prawn cocktail from 1976.
0:02:41 > 0:02:42Today's food adventure has brought us to
0:02:42 > 0:02:45the East Midlands city of Leicester.
0:02:49 > 0:02:53Knife and forks at the ready, because on today's menu...
0:02:53 > 0:02:55after 71 years,
0:02:55 > 0:02:59Len gets his first-ever taste of Indian curry.
0:02:59 > 0:03:00Water!
0:03:00 > 0:03:02Water!
0:03:02 > 0:03:03We need water, madam.
0:03:05 > 0:03:08I get stuck into some traditional Cypriot tucker...
0:03:08 > 0:03:11Don't tell me...this is couscous.
0:03:13 > 0:03:16..and Ainsley gets inspired by the local grub
0:03:16 > 0:03:20and knocks up a treat for me - hey-hey! - and the natives.
0:03:20 > 0:03:22There's been no complaints whatsoever.
0:03:22 > 0:03:23Well, that's all right, then.
0:03:27 > 0:03:31Hey! And we get to shake it, shake it, Bollywood-stylee.
0:03:31 > 0:03:33Come on, flap them hands!
0:03:44 > 0:03:47Well, Len, this is a lovely welcome to Leicester, isn't it?
0:03:47 > 0:03:48Well, it's a bit drizzly, but yeah.
0:03:48 > 0:03:51- Who cares?- Who cares? - Have you been here before?
0:03:51 > 0:03:54I've been to the De Montfort Hall in Leicester,
0:03:54 > 0:03:58which is like a...and done some dancing competition,
0:03:58 > 0:04:00- but I've never been into Leicester itself.- Yeah.
0:04:00 > 0:04:03Of course, Richard III was dug up in a car park.
0:04:03 > 0:04:05- Yes, that's interesting, wasn't it?- Yes.
0:04:05 > 0:04:09- So, it's got a bit of a royal connection, really.- Yes, it has.
0:04:09 > 0:04:12And maybe we'll be able to discover some royal food, do you think?
0:04:12 > 0:04:14Oooh, that would be nice, wouldn't it?
0:04:14 > 0:04:16I don't know what that actually means.
0:04:16 > 0:04:18Well, I do - it'd be, like, neck of swan.
0:04:18 > 0:04:20Neck of swan? No, we can't have that.
0:04:20 > 0:04:23No! The Queen...we'll be beheaded. We couldn't have that.
0:04:23 > 0:04:25That wouldn't go down well at all.
0:04:27 > 0:04:30First on today's menu is a cuisine I know Len has never tried
0:04:30 > 0:04:34in his life, and one that to say he's nervous of is an understatement.
0:04:34 > 0:04:38But to the nation, it's delicious, aromatic and gorgeously spicy.
0:04:40 > 0:04:41It's Indian.
0:04:44 > 0:04:46There's a rich ethnic diversity in Leicester,
0:04:46 > 0:04:50and it's home to one of the largest Asian communities in Britain.
0:04:52 > 0:04:55The British Nationality Act of 1948
0:04:55 > 0:04:58gave every Commonwealth citizen
0:04:58 > 0:05:01the right to move to the UK - eh! - and many did,
0:05:01 > 0:05:05helping fulfil Britain's post-war labour requirements.
0:05:05 > 0:05:09Attracted by the affordable private housing in the area, immigrants from
0:05:09 > 0:05:14the Indian subcontinent began to arrive in Leicester in the 1960s.
0:05:15 > 0:05:18Some worked as chefs on the ships that brought them,
0:05:18 > 0:05:21using that experience to set up and work in Indian restaurants on land.
0:05:21 > 0:05:25And by 2007, there were more than 30 curry houses
0:05:25 > 0:05:27within the city boundaries.
0:05:27 > 0:05:30I want Len to experience the rich spices
0:05:30 > 0:05:32and aromatics of Indian cuisine.
0:05:32 > 0:05:34Now, I need to talk him into it.
0:05:37 > 0:05:39There's something that seems to be sort of quite traditional
0:05:39 > 0:05:42in this country on a Friday night. You get together with your mates,
0:05:42 > 0:05:44you might have gone out for one or two drinks,
0:05:44 > 0:05:46then you end up having a Ruby Murray.
0:05:46 > 0:05:48- Have you ever done that Len?- No. - Did you never do that?
0:05:48 > 0:05:51Didn't your mates ever come to you and say, "Come on, Len, let's..."
0:05:51 > 0:05:54We'd gone out. I was about 22, 23.
0:05:54 > 0:05:56- We went out, had a few beers.- OK.
0:05:56 > 0:06:00So, my mates drag me into a... to have a curry.
0:06:00 > 0:06:03And I said, "No, I'm not having... I'll have a beer."
0:06:03 > 0:06:07So we're sitting there and my mate said, "Try a bit of this,"
0:06:07 > 0:06:11and I said, "What is it?" He said, "It's an onion bhaji."
0:06:11 > 0:06:14I said, "Oh, go on, then", so he cut a tiny bit and I eat,
0:06:14 > 0:06:17and I must say I liked it. So I ordered two onion bhajis.
0:06:17 > 0:06:19And what happened after? What's the next course?
0:06:19 > 0:06:21Because that's normally a bit of a starter.
0:06:21 > 0:06:24- Did you have anything...? - No, I had nothing else.
0:06:24 > 0:06:28That is truly the whole experience of Indian cuisine.
0:06:28 > 0:06:31You're talking 50 years, Len, since you've tried a curry?
0:06:31 > 0:06:35- I've never had a curry.- Really? - No, I've had two onion bhajis.
0:06:35 > 0:06:39I get the impression that your idea of a curry is a bit of meat,
0:06:39 > 0:06:42chicken or fish splashed with a hot yellow sauce?
0:06:42 > 0:06:44- In a bowl.- In a bowl?
0:06:44 > 0:06:47And, generally, I don't like any food in a bowl.
0:06:47 > 0:06:49- OK.- Other than soup.
0:06:49 > 0:06:51I think you've got your work cut out today.
0:06:51 > 0:06:54- I think I always have my work cut out with you.- Yeah.
0:06:54 > 0:06:57There's nothing...I'm trying to persuade you to eat something
0:06:57 > 0:06:59that you don't want to eat!
0:06:59 > 0:07:01Well, come on, let's get it over with.
0:07:01 > 0:07:03Let's hurry and have a curry. Come on.
0:07:09 > 0:07:12Indian food encompasses a vast, exciting spectrum
0:07:12 > 0:07:14of regional cuisines,
0:07:14 > 0:07:18each with their own unique methods and set of ingredients.
0:07:18 > 0:07:21Today, I'll be introducing Len to the distinctive taste
0:07:21 > 0:07:24of the Kerala province in Southern India.
0:07:25 > 0:07:27Networked by 44 rivers,
0:07:27 > 0:07:31and with 1,000 miles of inland waterways, it's not surprising
0:07:31 > 0:07:34that Kerala is one of the top fish-producing areas in India.
0:07:34 > 0:07:36And fish is always on the menu.
0:07:37 > 0:07:39Bringing a bit of Kerala to Leicester
0:07:39 > 0:07:43is this multi-award-winning local restaurant.
0:07:43 > 0:07:46Kayal has been creating traditional south Indian food
0:07:46 > 0:07:49for the last ten years, and is the first authentic
0:07:49 > 0:07:52Kerala seafood-inspired eatery in the UK.
0:07:56 > 0:07:59Ha-ha! Hello. Nice to meet you.
0:07:59 > 0:08:02- Nice to meet you.- Hello, how you doing, my man? Pleased to meet you.
0:08:02 > 0:08:04Looking after us is General Manager Sajit
0:08:04 > 0:08:06and Restaurant Manager Marshall.
0:08:06 > 0:08:08Hey guys, really looking forward to this.
0:08:08 > 0:08:11- Of course we are.- Really excited about it, aren't you, Len?
0:08:11 > 0:08:13Yeah, I am, sort of excited, yeah. Little bit...
0:08:13 > 0:08:15- He can't help himself. - Little bit nervous.
0:08:15 > 0:08:17You have a chat, I'm off to the kitchen.
0:08:17 > 0:08:19Shall we go to the kitchen? OK. Lovely.
0:08:19 > 0:08:21And we'll have a little sit down. Lovely.
0:08:21 > 0:08:23This is going to be a tough one.
0:08:23 > 0:08:25Curry has never passed this boy's lips.
0:08:25 > 0:08:30Everyone around me bangs on about balti this, tikka that,
0:08:30 > 0:08:33but I'm on a food adventure, so it's time to give curry a go.
0:08:33 > 0:08:37- Good morning. How are you? - Fine.- Is it Bejol?- Bejol.
0:08:37 > 0:08:39Bejol, Ainsley. Pleased to meet you.
0:08:39 > 0:08:41And what are you cooking for us today?
0:08:41 > 0:08:44- We are cooking fish curry. - Fish curry. Oh, wonderful.
0:08:44 > 0:08:47And the fish used is kingfish, which is a nice meaty fish.
0:08:47 > 0:08:51This one over here? That's amazing.
0:08:51 > 0:08:52What goes into it?
0:08:52 > 0:08:55He uses shallots, turmeric, ginger, garlic, red chillies.
0:08:55 > 0:08:58- Many different things.- Real southern Indian flavours.- Absolutely.
0:08:58 > 0:09:01And we've got onions, fenugreek.
0:09:01 > 0:09:05- Mustard seeds.- And the mustard seeds.- And the curry leaves.
0:09:05 > 0:09:09That's one of our most important ingredients.
0:09:09 > 0:09:12- OK. Is that ginger? And garlic? - Garlic.
0:09:12 > 0:09:14OK, Chef.
0:09:14 > 0:09:17- Is this chillies? - Green chillies, yes.
0:09:17 > 0:09:21Well, I'm not too sure what Len's going to think about those chillies.
0:09:23 > 0:09:25That's a lot of chilli there, Chef.
0:09:25 > 0:09:27Once the coconut milk goes into it,
0:09:27 > 0:09:30it calms it down and gives a nice subtle flavour.
0:09:31 > 0:09:34Sajit, I've got to be honest, I'm a little bit nervous,
0:09:34 > 0:09:38because this is the first time, really, I've ever entered
0:09:38 > 0:09:41an Indian restaurant and am going to sample some of the food.
0:09:41 > 0:09:45Now, what type of food is it that you specialise in?
0:09:45 > 0:09:47We are specialising in seafoods,
0:09:47 > 0:09:50but we are doing vegetarian dishes,
0:09:50 > 0:09:52meat, duck and old dishes as well.
0:09:52 > 0:09:54And what sort of fish is it?
0:09:54 > 0:09:56Is it like cod and plaice and haddock?
0:09:56 > 0:10:00Not really. There are lots of different types of fishes.
0:10:00 > 0:10:02Signature fish is kingfish.
0:10:02 > 0:10:05- Kingfish? - Yes. It's a white, fleshy fish.
0:10:05 > 0:10:07- Right.- Yes.- Lovely.
0:10:07 > 0:10:09We all coming from a place named Kerala,
0:10:09 > 0:10:11which is the southernmost spot of India.
0:10:11 > 0:10:14So, are you by the seaside, are you?
0:10:14 > 0:10:17Yes, actually, the place is called as God's Own Country,
0:10:17 > 0:10:20as it's surrounded by three oceans.
0:10:20 > 0:10:22- No! God's Own Country? - Yes, exactly.
0:10:22 > 0:10:25Never! I thought that was Kent? But no.
0:10:25 > 0:10:27No, it's Kerala, definitely.
0:10:27 > 0:10:29As you know, England is seven counties,
0:10:29 > 0:10:32the Kerala is seven districts,
0:10:32 > 0:10:34and each districts are familiar with their own food dishes.
0:10:34 > 0:10:38- Right.- So, we pick the best out of it and we're serving it here.
0:10:38 > 0:10:41And what is it about your type of cuisine
0:10:41 > 0:10:44that is different to the others? What is the secret?
0:10:44 > 0:10:48It's simply the aromatic spices what we're using
0:10:48 > 0:10:51- and the proper aromatic taste.- Yeah.
0:10:51 > 0:10:53Well, I do like fish,
0:10:53 > 0:10:56- and I like spices, if they're not too hot.- No.
0:10:56 > 0:10:59- So, you know, things are looking good.- Yes.- Yeah.
0:11:02 > 0:11:05Quite a lot of tomatoes. Heavy-based tomato dish.
0:11:05 > 0:11:08And he cooks it over quite a high heat.
0:11:08 > 0:11:10It's almost like you're stir-frying.
0:11:10 > 0:11:14Once the coconut milk goes in, then the heat will go down a little bit.
0:11:14 > 0:11:17- Is reduced down?- Yes.- OK, then it's more of a simmering effect?
0:11:17 > 0:11:21- Yeah.- This is the one. Can I pour it in for you, Chef?
0:11:21 > 0:11:23- Yeah, sure.- Yeah?
0:11:27 > 0:11:31Lovely. Beautiful. Look at those colours now.
0:11:31 > 0:11:34And you've got that lovely leaf there, the curry leaves.
0:11:35 > 0:11:38Marshall, we just don't seem to do enough of this.
0:11:38 > 0:11:40We don't seem to sort of cook with curry leaves.
0:11:40 > 0:11:42We tend to buy paste or you buy something
0:11:42 > 0:11:46because we want it simple, but that's just a wonderful way of cooking,
0:11:46 > 0:11:48and the freshness of everything.
0:11:48 > 0:11:52And speaking of fresh, it's time for that beautiful kingfish
0:11:52 > 0:11:53to crown the curry.
0:11:53 > 0:11:56And how popular is it here at the restaurant?
0:11:56 > 0:11:58Being a south Indian restaurant,
0:11:58 > 0:12:01like, we have to have kingfish on the menu,
0:12:01 > 0:12:04and we have people coming back especially for this curry.
0:12:04 > 0:12:06- OK.- Just for the kingfish curry.
0:12:06 > 0:12:09That's lovely. That is really lovely.
0:12:09 > 0:12:11This is charming.
0:12:11 > 0:12:14You know, it's got a lovely ambience about it.
0:12:14 > 0:12:18And these lanterns, what is the significance of those?
0:12:18 > 0:12:21These are the lanterns used by the fishermen
0:12:21 > 0:12:25back in our place when they go to sea in order to catch fish.
0:12:25 > 0:12:27- Yeah? Oh, how romantic.- Yes.
0:12:27 > 0:12:30- So, they're out in their little fishing boats...- Yes, exactly.
0:12:30 > 0:12:34It's dark and they've got these little lanterns glowing,
0:12:34 > 0:12:36and you look out into the sea
0:12:36 > 0:12:40- and, there they are, fishing away for the kingfish.- Yes, exactly.
0:12:40 > 0:12:43Oh, yum-yum. Sounds great.
0:12:43 > 0:12:47- Yes.- I'm getting a bit peckish - and I'm getting ready,
0:12:47 > 0:12:49I'm bracing myself to have a go.
0:12:51 > 0:12:54This has been cooked down. You've got all these wonderful herbs and spices.
0:12:54 > 0:12:57I mean, it's an endless kind of list of ingredients,
0:12:57 > 0:12:59but when it's all brought together
0:12:59 > 0:13:03and then fused with the tomato and coconut milk - wow.
0:13:03 > 0:13:06Look at that. I'm going to have another smell.
0:13:10 > 0:13:13Fantastic, Chef. That's wonderful.
0:13:13 > 0:13:16And, Marshall, how long does this type of curry take to cook, then?
0:13:16 > 0:13:19- Oh, just 20 minutes. - Yeah, because it's fish, isn't it?
0:13:19 > 0:13:22- It is, yeah.- Even though we're talking about a firm fish.
0:13:22 > 0:13:26I'm going to be introducing this to Len, who's never had curry before,
0:13:26 > 0:13:28so is this...how would one say?
0:13:28 > 0:13:31- Is this a good introductory sort of curry?- It is.
0:13:31 > 0:13:34It's, like, between mild and medium, so it would be perfect.
0:13:34 > 0:13:37I'm looking forward to it. Hopefully Len is too.
0:13:41 > 0:13:4271 years in the making,
0:13:42 > 0:13:45I can't believe I'm about to dive into my first ruby.
0:13:50 > 0:13:51Look out, there it comes.
0:13:51 > 0:13:53Oh, I tell you what, mate, look at this.
0:13:53 > 0:13:57That's the beautiful kingfish curry there, but there's so much more.
0:13:57 > 0:13:59Look at all the other additions here, Len.
0:13:59 > 0:14:01- Dosti appam.- What is that?
0:14:01 > 0:14:04It's appam. It's a rice fermented pancake.
0:14:04 > 0:14:06Ooh. And what is that?
0:14:06 > 0:14:08What's that? It's not a Cornish pasty, is it?
0:14:08 > 0:14:11- What is it?- Poori.
0:14:11 > 0:14:12Oh, no.
0:14:12 > 0:14:17The chefs have also prepared dosa, a crepe made from rice batter
0:14:17 > 0:14:18and black lentils.
0:14:18 > 0:14:21- What, that's almost like a crisp, is it?- That is exactly what it's like.
0:14:21 > 0:14:24- Look at it.- Eh, well, this is it.
0:14:24 > 0:14:27- It's a great way of introducing you to curry.- OK.
0:14:27 > 0:14:30This is kingfish, which is more like a...it's like tuna.
0:14:30 > 0:14:32- It's quite a meaty fish. - I like a bit of meaty fish.
0:14:32 > 0:14:35- Yeah, OK.- Thank you.- So, all right, then?- Yeah.- Lovely.
0:14:35 > 0:14:38Now, what I'm going to do, I'm going to be a bit bashful to start.
0:14:38 > 0:14:41- I'm just really going to have a go at the fish.- OK. Fair enough.
0:14:41 > 0:14:44Right, now, here we go. First ever curry.
0:14:44 > 0:14:46Hold on to your hat, madam.
0:14:55 > 0:14:56The fish is delightful.
0:14:56 > 0:14:59I was expecting hot.
0:14:59 > 0:15:01- Mm.- You know? "Give me water, water."
0:15:01 > 0:15:03But, no.
0:15:03 > 0:15:07It's not hot. It's flavoursome.
0:15:07 > 0:15:10And it's obviously spicy,
0:15:10 > 0:15:12but it's a nice spice.
0:15:12 > 0:15:14Yeah, good. Good blend.
0:15:14 > 0:15:17I'm going to have a bit. Do you want to have a bit of the old dosa, too?
0:15:17 > 0:15:19- Yeah, not half. - Go on, then, boys, break that.
0:15:19 > 0:15:21Look at this, Len. Look, look.
0:15:21 > 0:15:25This is an amazing thing. And is this typical from southern India?
0:15:25 > 0:15:29It's not all over India, this long tube of...?
0:15:29 > 0:15:32No, it's more...it's southern Indian speciality.
0:15:32 > 0:15:34Come on.
0:15:34 > 0:15:36Oh, me chilli's just dropped down my trousers.
0:15:36 > 0:15:39You haven't got chilli on your willy, have you?
0:15:39 > 0:15:42- I'll tell you what, it's got down there somewhere, Len.- No!
0:15:42 > 0:15:46- Nothing worse then a bit of chilli on the willy.- Oh, dear.
0:15:46 > 0:15:48I've done it. Look. I've gone through it again.
0:15:48 > 0:15:50This is so rare.
0:15:50 > 0:15:52All your mates that you went out with when you were a young lad,
0:15:52 > 0:15:55eating them onion bhajis, are looking at you now, thinking,
0:15:55 > 0:15:58"We never, ever thought that Len would do that."
0:15:58 > 0:16:00- You know, Ainsley...- Yeah?
0:16:00 > 0:16:03..truly, I'm enjoying it.
0:16:03 > 0:16:04- I like it.- Oh, yeah?
0:16:04 > 0:16:05'And Len's not flinched,
0:16:05 > 0:16:08'so I think it might be time to turn up the heat.'
0:16:08 > 0:16:11That is nice and mild. What about trying another one?
0:16:11 > 0:16:12You quite prepared for that?
0:16:12 > 0:16:13What, another dish?
0:16:13 > 0:16:15Another curry dish, yeah.
0:16:16 > 0:16:18- Go on, then.- Go on, then. Absolutely.
0:16:18 > 0:16:21We're on a bit of a roll here now.
0:16:21 > 0:16:24This is the fish curry.
0:16:24 > 0:16:25This is tilapia.
0:16:25 > 0:16:28- Tilapia?- Yeah. - It's a white soft fish.
0:16:28 > 0:16:30Softish fish.
0:16:30 > 0:16:32'I feel a bit mean, but when in Rome...
0:16:32 > 0:16:35'I mean, Leicester.'
0:16:35 > 0:16:36Mm.
0:16:38 > 0:16:41Would I be wrong in thinking this is slighter hotter?
0:16:41 > 0:16:44- That is spicy.- Yes.- Hot.
0:16:44 > 0:16:49And it's unfortunate that we didn't have a nice glass of water handy.
0:16:49 > 0:16:51Right. Do you want water now?
0:16:51 > 0:16:53- I will do in a moment. - THEY LAUGH
0:16:53 > 0:16:55To put out the fire.
0:16:55 > 0:16:57It's either that or we have to get the fire brigade in.
0:16:57 > 0:17:00Yeah, it's a little bit hotter...
0:17:02 > 0:17:07..and because my palate isn't used to spice,
0:17:07 > 0:17:10it's quite a shock to my mouth.
0:17:11 > 0:17:13Water!
0:17:13 > 0:17:14Water!
0:17:14 > 0:17:16We need water, madam.
0:17:16 > 0:17:18HE SPLUTTERS
0:17:19 > 0:17:21Gordon Bennett!
0:17:22 > 0:17:25Yeah, now that is what I imagine.
0:17:25 > 0:17:29- This is what I imagine curry to be. Too hot.- Yeah.
0:17:29 > 0:17:32- This is too hot for me.- OK. HE COUGHS
0:17:32 > 0:17:35- You had any of that? - I have. I'm trying to!
0:17:35 > 0:17:38- Don't you find it hot?- A WATER!
0:17:38 > 0:17:40He wants water, madam!
0:17:40 > 0:17:43Oh, thank you. Very kind.
0:17:43 > 0:17:44Ooh, yeah.
0:17:47 > 0:17:49- Now, let me ask one question?- Yes.
0:17:49 > 0:17:53Which is the more popular dish,
0:17:53 > 0:17:55this or the hot and fiery?
0:17:55 > 0:17:58Definitely this gentle Kayal fish curry.
0:17:58 > 0:18:00Yeah. You know, I couldn't eat too much of that
0:18:00 > 0:18:03because it would be murder, but that - I'm fine.
0:18:03 > 0:18:05We're going to order that again.
0:18:05 > 0:18:09We'll have it again, and this I love, this big crispy.
0:18:09 > 0:18:11Let me tell you, it's been great.
0:18:11 > 0:18:14Thank you so much for your hospitality here,
0:18:14 > 0:18:16- but I think it's time to move on...- Mm.
0:18:16 > 0:18:18..try something else,
0:18:18 > 0:18:21and continue the food adventure.
0:18:21 > 0:18:23Come on! Thank you.
0:18:23 > 0:18:27Wahey! Pat myself on the back. Roll out the carpet.
0:18:27 > 0:18:29Get 'em in, Ains. I did it!
0:18:29 > 0:18:30Goodman quaffed a curry in a hurry.
0:18:30 > 0:18:34- Come on!- Yes, you did. Go on, my son.
0:18:39 > 0:18:42Ah, that was lovely. How's your gob feeling?
0:18:42 > 0:18:46Well, I'll tell you, that second, the hot one,
0:18:46 > 0:18:49I'll tell you what, I could still just jump straight in that fountain.
0:18:49 > 0:18:51Put your mouth under the lions.
0:18:51 > 0:18:53You, you were crafty,
0:18:53 > 0:18:56because that first curry - light, delicate,
0:18:56 > 0:18:58lovely fish - I loved it.
0:18:58 > 0:19:02And all the accoutrements that went with it, the bits and pieces.
0:19:02 > 0:19:06- Yeah.- Beautiful. Then you were a crafty little devil.
0:19:06 > 0:19:08No, but do you know what, Len?
0:19:08 > 0:19:10What I wanted to show you was the fact that curry
0:19:10 > 0:19:12doesn't necessarily need to be spicy.
0:19:12 > 0:19:14Yes, we had a spicy one later on,
0:19:14 > 0:19:16but I introduced you to it in that mild,
0:19:16 > 0:19:19sort of coconutty, wonderful aromatic form.
0:19:19 > 0:19:22You sent me up a Boulevard of Wonderment,
0:19:22 > 0:19:25and then you ended up the Boulevard of Broken Dreams,
0:19:25 > 0:19:29because the second one - wooo, that was hot.
0:19:29 > 0:19:31- Shall we get out the rain now? - Yeah, I think so.
0:19:31 > 0:19:33- Mind you, while we're here I might...- Oh, you can do that,
0:19:33 > 0:19:35- I'm going.- Hot!
0:19:37 > 0:19:39He's almost dancing on the ceiling,
0:19:39 > 0:19:42so I'm going to keep him there with a little treat.
0:19:42 > 0:19:44Actually, Ains, I think I deserve a big treat!
0:19:49 > 0:19:52How about something to work off all that delicious curry,
0:19:52 > 0:19:54courtesy of the Desi Masti Dance School?
0:19:54 > 0:19:56THEY LAUGH
0:19:58 > 0:20:00BOLLYWOOD MUSIC
0:20:06 > 0:20:10'Wow! As soon as you walk in, there's an amazing energy.
0:20:10 > 0:20:13'The buzz around this place puts a huge smile on me old boat race!'
0:20:13 > 0:20:15Ha-ha-ha! Wahey!
0:20:15 > 0:20:18'Ains, you've done well, son!'
0:20:18 > 0:20:21- Hee-hee! What a relief! - I love this stuff.
0:20:21 > 0:20:24Can't help myself. Ainsley, I'm going in!
0:20:24 > 0:20:27Wahey!
0:20:27 > 0:20:28Go on, Len!
0:20:28 > 0:20:31Clap 'em, my boy.
0:20:31 > 0:20:35Shimmy, shimmy, shake and bake. Go on, Ainsley.
0:20:35 > 0:20:39AINSLEY LAUGHS Look at the old flaps going there, look!
0:20:39 > 0:20:42I think Ainsley's got a bionic bum!
0:20:45 > 0:20:47LEN WHOOPS AND SHOUTS
0:20:48 > 0:20:49Come on, baby! Come on, to me!
0:20:49 > 0:20:52THEY CHEER
0:20:56 > 0:20:59THEY CLAP
0:21:03 > 0:21:04CHEERING AND APPLAUSE
0:21:04 > 0:21:06That was totally brilliant!
0:21:06 > 0:21:09I love, love, love that.
0:21:09 > 0:21:11Fantastic!
0:21:15 > 0:21:20- I'll tell you what... - The energy and the enthusiasm.
0:21:20 > 0:21:23Have you been dancing Bollywood-style for a long time?
0:21:23 > 0:21:25- Yes, since more then ten years. - Yeah?- Yes.
0:21:25 > 0:21:28- And these are your students? - These are all my students.
0:21:28 > 0:21:32Our motto says "Have Feet, Will Dance", so anybody can dance.
0:21:32 > 0:21:35- So, you'll see we have all the different age groups.- Yeah.
0:21:35 > 0:21:39And we listen to Bollywood music and we groove on it
0:21:39 > 0:21:41and do our best and full of energy.
0:21:41 > 0:21:45Well, it makes you feel good just to watch it, let alone to do it.
0:21:45 > 0:21:47It's so lovely and uplifting.
0:21:47 > 0:21:52It's great and I think all of you, if I was judging you,
0:21:52 > 0:21:55you would all get a Ten from Len.
0:21:55 > 0:21:57CHEERING AND APPLAUSE
0:21:59 > 0:22:02Well done. I'm going to have a lie down. Come on!
0:22:06 > 0:22:10While we stagger up the road to the next tasting session,
0:22:10 > 0:22:14next on the menu is one of Britain's most traditional and famous dishes.
0:22:14 > 0:22:15And it's local.
0:22:15 > 0:22:19Be upstanding for the pork pie.
0:22:19 > 0:22:21In Melton Mowbray, Dickinson and Morris
0:22:21 > 0:22:25have been baking them since 1851.
0:22:25 > 0:22:29In 2009, the Melton Mowbray pork pie was awarded
0:22:29 > 0:22:32Protected Geographical Indications status.
0:22:32 > 0:22:35Meaning, in order to use the name, they must be made within
0:22:35 > 0:22:39a designated geographical area and comply with a strict specification.
0:22:41 > 0:22:46The company MD, Stephen Hallam, is going to let us in on their secret.
0:22:46 > 0:22:50The pastry is what we call hot water paste.
0:22:50 > 0:22:53So you can't use the pastry straightaway when you've made it,
0:22:53 > 0:22:56it's too hot. So, we leave it to cool overnight.
0:22:56 > 0:22:58Once the pastry has cooled,
0:22:58 > 0:23:01it must be made soft and pliable.
0:23:01 > 0:23:04And that's what I've been doing with my hands, just tempering it.
0:23:04 > 0:23:08The pastry is traditionally hand-raised using a wooden dolly -
0:23:08 > 0:23:10or a pork-pie mould, if you like -
0:23:10 > 0:23:13before adding the filling of seasoned British pork shoulder.
0:23:13 > 0:23:16Throw the meat in with some gusto...
0:23:16 > 0:23:18in it goes,
0:23:18 > 0:23:20So it doesn't trap any air down at the bottom.
0:23:20 > 0:23:23It helps retain its shape when it's in the oven.
0:23:23 > 0:23:26Stephen flattens the meat and pops the lid on.
0:23:28 > 0:23:31And creates the classic Melton Mowbray pie shape
0:23:31 > 0:23:33by crimping the pastry edges.
0:23:34 > 0:23:38The pies are then chilled in the fridge before baking.
0:23:38 > 0:23:41For these pies, our ovens here, it's about an hour and 20 minutes.
0:23:45 > 0:23:48They usually sell 4,500 pies a week,
0:23:48 > 0:23:52but this goes up to 30,000 in the lead-up to Christmas.
0:23:52 > 0:23:55Who ate all the pies? Ha-ha! Nearly everyone, it seems.
0:23:59 > 0:24:03Now, once the pies are cooked, two holes are made in the top.
0:24:03 > 0:24:07One to let the air out and one to let the jelly in.
0:24:07 > 0:24:10it's actually bone stock jelly made from pork bones
0:24:10 > 0:24:12and water - boiled up and then reduced down.
0:24:12 > 0:24:15Ooh, lovely.
0:24:15 > 0:24:18As the meat cools, it absorbs the jelly.
0:24:21 > 0:24:24And the proof of the pie? Well, it's in the eating.
0:24:24 > 0:24:26Mmm.
0:24:26 > 0:24:28That's what a pork pie is all about.
0:24:35 > 0:24:37Now that Len's worked up an appetite again,
0:24:37 > 0:24:40it's time to hit another restaurant and another cuisine.
0:24:40 > 0:24:41This time, we are heading to
0:24:41 > 0:24:45the Eastern Mediterranean island of Cyprus.
0:24:45 > 0:24:48This is a completely different side of Leicester's gastronomy
0:24:48 > 0:24:51and it might not be what Len's expecting.
0:24:52 > 0:24:54Here we go, Len.
0:24:54 > 0:24:56Oh, yes, this is it. Fish and chips.
0:24:56 > 0:24:58Yeah, but there's a lot more than you think.
0:24:58 > 0:25:00Oh, no. Fish and chips.
0:25:00 > 0:25:02Ah, this is no ordinary chippie.
0:25:02 > 0:25:05- No, no, no. Come on.- No.
0:25:05 > 0:25:07Len! Leave that.
0:25:07 > 0:25:09It's got a touch of the old Narnia, has this restaurant.
0:25:09 > 0:25:12Through the magic door and we are in a wonderland
0:25:12 > 0:25:14of Greek-Cypriot food and fun,
0:25:14 > 0:25:17run by husband-and-wife team Pez and Andrea.
0:25:17 > 0:25:20You don't want to worry about that. You don't want to worry.
0:25:20 > 0:25:24This is where we are. Hey! Andrea, how are you?
0:25:24 > 0:25:26- I'm very well, thank you. You? - Nice to see you.
0:25:26 > 0:25:29- Lovely to meet you.- Hello. Nice to meet you. How are you?
0:25:29 > 0:25:31I'm very, very well. Thank you very much.
0:25:31 > 0:25:34Now, are we off to the fish and chips?
0:25:34 > 0:25:37No, no, no. This is not fish and chips. It's all about the taverna.
0:25:37 > 0:25:39- I'm going into the kitchen. See you later.- OK.
0:25:39 > 0:25:43While I chew the fat about Cyprus with Andrea,
0:25:43 > 0:25:46Ainsley disappears into the kitchen with Pez.
0:25:46 > 0:25:48- Pez?- Hello, sir.- Hey, Ainsley. - How are you?
0:25:48 > 0:25:50I'm fantastic. Now, what are you cooking here?
0:25:50 > 0:25:53- I'm cooking some pork and chicken kebabs.- Pork and chicken?
0:25:53 > 0:25:55Chicken being in the middle, pork on the outside.
0:25:55 > 0:25:56I put the pork on the outside
0:25:56 > 0:25:59because it holds the chicken in on the skewer, otherwise it slides off.
0:25:59 > 0:26:02Nice little tip. That's a great little tip, isn't it?
0:26:02 > 0:26:04Fantastic. I wouldn't have thought of that.
0:26:04 > 0:26:06- Trial and error.- Yeah, it is. - Everything in life.
0:26:06 > 0:26:08You just kind of work it out.
0:26:08 > 0:26:10And you've spiced them up with something, haven't you?
0:26:10 > 0:26:13Some salt and black pepper and some oregano.
0:26:13 > 0:26:16- Just very, very simple?- Keep things simple. It tastes better.
0:26:16 > 0:26:18Sometimes you just need things which are really simple.
0:26:18 > 0:26:21You don't need to over-indulge it with heavy sauces
0:26:21 > 0:26:23and stuff like that. Where did you learn your skills from?
0:26:23 > 0:26:25I learnt from the chef we had here many years ago
0:26:25 > 0:26:27and my mother, especially.
0:26:27 > 0:26:29From my grandma, relatives.
0:26:29 > 0:26:33Your mothers, your mothers. They're the ones, Pez! They're the ones!
0:26:33 > 0:26:36And I don't think we realise, we probably sit down there,
0:26:36 > 0:26:39it might even be in the high chair, just observing what they're doing.
0:26:39 > 0:26:41Yep. That's how it is.
0:26:41 > 0:26:45Andrea, this is what they call in the Greek a "taverna".
0:26:45 > 0:26:47Yeah, it's a traditional Greek-Cypriot taverna.
0:26:47 > 0:26:49Ah, yes. How long have you been here?
0:26:49 > 0:26:5130 years. Since 1985.
0:26:51 > 0:26:55My father-in-law start the business.
0:26:55 > 0:26:57- We are still here.- Yeah. - He just retired.
0:26:57 > 0:26:59- We took over from him.- Right.
0:26:59 > 0:27:01- So, and carry on.- Yeah, lovely.
0:27:01 > 0:27:04It's a most marvellous mix
0:27:04 > 0:27:07of different tastes and foods here.
0:27:07 > 0:27:10That is meze. You try a little bit of everything.
0:27:10 > 0:27:12It's a bit like in Spain, the tapas?
0:27:12 > 0:27:15- Tapas, yeah. Like tapas in Spain, yes.- Yeah?
0:27:15 > 0:27:16That is tzatziki.
0:27:16 > 0:27:20- Is yoghurt, cucumber and garlic and mint.- Right.
0:27:20 > 0:27:23That is called, is hummus. It's chickpeas.
0:27:23 > 0:27:26- Yeah.- And that is taramasalata. It's a cod roe.
0:27:26 > 0:27:29All right. Do you know, I was hoping this was blancmange.
0:27:29 > 0:27:32- Now, is that onion rings?- Calamari.
0:27:32 > 0:27:33Uh-oh, no.
0:27:33 > 0:27:36See, anything with a tentacle,
0:27:36 > 0:27:38it's not really my cup of tea.
0:27:38 > 0:27:41Just try it. Maybe you will change your mind.
0:27:41 > 0:27:43Just for you, because I like you...
0:27:43 > 0:27:46- Thank you.- ..I'm going to try... - That's good.
0:27:46 > 0:27:49..calamari. I'll have that, top notch.
0:27:49 > 0:27:51Uh-oh! First time knowingly eating
0:27:51 > 0:27:54a tentacle creature - ooh! - from the deep.
0:27:54 > 0:27:56No...
0:28:00 > 0:28:04Yeah, I don't mind... I like anything battered, anyway.
0:28:04 > 0:28:06That's why I love fish and chips.
0:28:06 > 0:28:08I'll finish that.
0:28:08 > 0:28:10So, what else are you going to be cooking for me today, Pez?
0:28:10 > 0:28:13- Kleftiko. One of our main dishes. - Ah!
0:28:13 > 0:28:16Traditional Cypriot dish people enjoy.
0:28:16 > 0:28:18Even now, even though you've got the foil on top,
0:28:18 > 0:28:22I'm getting this wonderful smell coming out of there.
0:28:22 > 0:28:24- Now, smell that.- Oh, wow, man.
0:28:24 > 0:28:28This is beautiful shanks of lamb
0:28:28 > 0:28:30that's cooked down with potatoes. What else goes in there?
0:28:30 > 0:28:32Salt, black pepper,
0:28:32 > 0:28:35oregano - plenty of oregano.
0:28:35 > 0:28:37Commandaria - commandaria is a dessert wine.
0:28:37 > 0:28:39It's known as a dessert wine, but it's also a communion wine
0:28:39 > 0:28:41we use in church. So, same time as you're eating it,
0:28:41 > 0:28:44you're getting blessed. By God above.
0:28:45 > 0:28:48Maybe I should try a little bit of the Greek salad.
0:28:48 > 0:28:49Yeah. Why not?
0:28:49 > 0:28:52Because I...I've had a Greek salad before and I like it.
0:28:52 > 0:28:56I like this lovely...cheese.
0:28:56 > 0:28:58The salad is nice with halloumi.
0:28:58 > 0:29:01- And this is what? Pork?- It's pork, yeah. It's called lountza.
0:29:01 > 0:29:04Lountza. You don't know how brave I am.
0:29:06 > 0:29:08It's nice.
0:29:08 > 0:29:11So, I suppose the Greek culture is a very family-orientated...?
0:29:11 > 0:29:14- Yes. It's crowded.- Yeah?
0:29:14 > 0:29:18- And loud.- Yeah. And I can imagine, you know, in your garden,
0:29:18 > 0:29:21with the lovely table, out in the sunshine.
0:29:21 > 0:29:23Yeah, with everybody, friends, friends of friends.
0:29:23 > 0:29:25- Shall I have a bit of that? - Yeah. Tzatziki, yes.
0:29:25 > 0:29:29- Is yoghurt...- Yoghurt? - ..cucumber, garlic and mint.
0:29:35 > 0:29:37Oh, that's nice.
0:29:37 > 0:29:39It's lovely, it's refreshing.
0:29:39 > 0:29:42It's cold, sort of...yeah, very lovely.
0:29:42 > 0:29:45- Yeah, it's tasty.- Tasty it is.
0:29:47 > 0:29:49OK, and how do you serve this, then, Pez?
0:29:49 > 0:29:51With some couscous. Po-kor-i, in Greek.
0:29:51 > 0:29:54- How do you say it in Greek?- Po-kor-i. - Po-kor-i?- Po-kor-i.
0:29:54 > 0:29:56I didn't know that. Po-kor-i. OK.
0:29:56 > 0:29:58- If you pass me the plate. - OK, Chef.
0:29:58 > 0:30:00So, then we just lay the kebabs at an angle.
0:30:00 > 0:30:03- I can just put them on the counter behind you.- Beautiful.
0:30:03 > 0:30:06A bit of colour. Always helps the eye. Helps the palate.
0:30:06 > 0:30:09This just reminds me, it's like you're on the island of Cyprus.
0:30:09 > 0:30:12You're there, you're having a holiday. You can smell the charcoal.
0:30:12 > 0:30:14You can smell the meat or the fish cooking.
0:30:14 > 0:30:16And I think that Len is going to go for this.
0:30:16 > 0:30:20- He likes his kind of really nice, simple, clean food.- I hope so.
0:30:20 > 0:30:21- OK, and the kleftiko.- Kleftiko.
0:30:21 > 0:30:24- Usually, I serve one piece to two people.- Mm-hmm.
0:30:24 > 0:30:27That one piece will be more than enough, Chef, just on that plate.
0:30:27 > 0:30:30- Yeah?- Yeah, that's lovely. - Here you go. We'll put it there.
0:30:30 > 0:30:33The final bit of the kleftiko is the Commandaria.
0:30:33 > 0:30:36If you pass me the bottle just there. The end one. Dessert wine.
0:30:36 > 0:30:39OK. There's a little bit of a...
0:30:39 > 0:30:42- Oh, wow, yeah!- Nice that? - Yeah, yeah!- Beautiful.
0:30:42 > 0:30:45- Now you're blessed. - That's interesting.
0:30:45 > 0:30:48- It's like a fortified wine, isn't it? - Yeah.- Yeah.
0:30:48 > 0:30:50Always put asparagus on to finish it.
0:30:53 > 0:30:56- Come on, Ainsley! - Yeah, I'm coming! Coming!
0:30:56 > 0:30:58- Uh-oh!- Here, lookout.
0:30:58 > 0:31:00- Here's the food.- Bring that over. - Prepare yourselves.
0:31:00 > 0:31:03Beautiful char-grilled pork and chicken there, Len.
0:31:03 > 0:31:05What is this? Lamb shank?
0:31:05 > 0:31:07Yeah. Lamb shank. You've hit the nail on the head.
0:31:07 > 0:31:10Kleftiko, they call it. Look what Pez has done here, eh?
0:31:10 > 0:31:14Well, I'm going to have a go at this. This is lamb kebab?
0:31:14 > 0:31:15Pork with chicken.
0:31:15 > 0:31:17Pork with chicken.
0:31:17 > 0:31:20Don't tell me - this is couscous.
0:31:22 > 0:31:24- So...- You're right. - So good they named it twice.
0:31:27 > 0:31:31- Is that what it is?- No, it's not New York, New York, it's couscous.
0:31:31 > 0:31:35Couscous. I better have a bit of the old couscous.
0:31:35 > 0:31:37What is this? It's like wheat? Mm...
0:31:38 > 0:31:39Look at that.
0:31:41 > 0:31:42There you are.
0:31:47 > 0:31:49Nothing wrong with that.
0:31:49 > 0:31:52I've been trying to tell you that for years, Len!
0:31:52 > 0:31:55'From curry to couscous in one day.
0:31:55 > 0:31:57'Will wonders never cease?'
0:31:57 > 0:31:59All right. You've had a touch of the old chicken
0:31:59 > 0:32:01and the pork char-grill - what about the slow cook lamb?
0:32:01 > 0:32:03That's been cooking for seven hours.
0:32:03 > 0:32:06- Oh, just look at that. - Look at that.- Ooh!
0:32:06 > 0:32:08Oh!
0:32:08 > 0:32:10- Go on.- Little bit of that.
0:32:10 > 0:32:13- It just falls away.- And these onions have been cooking with it, Len.
0:32:13 > 0:32:16- Do you like a bit of onion?- I do. - Try a bit of that.- Lovely.
0:32:17 > 0:32:21I like this type of meat, when it just falls apart.
0:32:23 > 0:32:26Bit of the old how's your father.
0:32:26 > 0:32:27Oh, lovely.
0:32:27 > 0:32:30I know, tell me about it. When it came out of the oven,
0:32:30 > 0:32:34he hadn't even taken the foil off it yet and it was so aromatic.
0:32:37 > 0:32:38- You like that?- Yeah.
0:32:38 > 0:32:41That is lovely.
0:32:41 > 0:32:43OK. There you go. So, that's what you'd order if you came here,
0:32:43 > 0:32:46- would you?- Lamb shank. - Lamb shank.
0:32:46 > 0:32:49- Kleftiko.- Kleftiko.
0:32:49 > 0:32:51HE GIGGLES
0:32:55 > 0:32:59What you've done here is genius.
0:32:59 > 0:33:02Because you started me off with all of this delicious,
0:33:02 > 0:33:05what I'd call titbits, which were nice.
0:33:05 > 0:33:07- Meze. OK.- Meze. Very nice.
0:33:07 > 0:33:10Then you went on here,
0:33:10 > 0:33:12which, again, was equally nice,
0:33:12 > 0:33:14if not a tad nicer.
0:33:15 > 0:33:18But, then, you came in with the coup de grace.
0:33:18 > 0:33:22- This...- Kleftiko. - ..the old kleftiko,
0:33:22 > 0:33:25- which is absolutely gorgeous.- Mm.
0:33:25 > 0:33:27Traditional Cypriot dish.
0:33:27 > 0:33:30Guys, it's been fantastic. Thank you so much.
0:33:30 > 0:33:34You've introduced me and Len into something new, something different.
0:33:34 > 0:33:36We really appreciate that.
0:33:36 > 0:33:38- Cheers!- To health.- Yup.- Lovely.
0:33:38 > 0:33:41And a wife. Happiness.
0:33:41 > 0:33:42- Wealth.- Good food. Prosperity.
0:33:42 > 0:33:44- That's all that matters in life. - Yeah.
0:33:53 > 0:33:56I'm sorry you didn't get your fish and chips, Len,
0:33:56 > 0:33:59- but I think I rewarded you fairly well there.- You did, indeed.
0:33:59 > 0:34:01You know, I would have liked a touch of the fish and chips,
0:34:01 > 0:34:04but once we got into the Greek,
0:34:04 > 0:34:06I must say, I was pleasantly surprised.
0:34:06 > 0:34:08Out you came with the hot stuff.
0:34:08 > 0:34:11Absolutely. The kebab, which you were quite impressed with.
0:34:11 > 0:34:14The chicken and the pork. A bit of lemon juice on top.
0:34:14 > 0:34:16Yeah, and couscous.
0:34:16 > 0:34:18Don't forget the couscous.
0:34:18 > 0:34:21Which I didn't mind,
0:34:21 > 0:34:24but then we had the lamb shank,
0:34:24 > 0:34:26which was beautiful.
0:34:26 > 0:34:29- That's the top of the cream, that one.- It is.
0:34:29 > 0:34:31But, do you know what?
0:34:31 > 0:34:33- The food tour continues.- No! - Yes, absolutely.
0:34:33 > 0:34:36- Fish and chips? - Fish and chips! Get out of here!
0:34:40 > 0:34:44Well, Len's taking his taste buds into unknown territories
0:34:44 > 0:34:47and, I'll tell you what, he's come out swinging today.
0:34:47 > 0:34:50But his food adventure's not over yet.
0:34:50 > 0:34:54Inspired by our trip to India, I'm cooking my spiced fishcakes
0:34:54 > 0:34:56with a fresh coriander and mint chutney.
0:34:56 > 0:34:59It really represents all the wonderful flavours
0:34:59 > 0:35:01that come from that part of the world.
0:35:01 > 0:35:05Big, really sort of bold flavours that just set your mouth alight.
0:35:05 > 0:35:08First, I'll make the chutney.
0:35:08 > 0:35:11Just love the smell of fresh coriander.
0:35:11 > 0:35:13Pop that straight into our food processor.
0:35:15 > 0:35:18Along with the fresh mint, too.
0:35:18 > 0:35:19Absolutely lovely.
0:35:22 > 0:35:24Some of those chillies.
0:35:24 > 0:35:26As you can see, I'm just removing the seeds there,
0:35:26 > 0:35:28because that's where all that fiery heat is.
0:35:28 > 0:35:31Take the seeds out and you're taking down that temperature.
0:35:31 > 0:35:35Quite a bit. Remember, this is all going into a food processor,
0:35:35 > 0:35:36so just give it a rough chop.
0:35:38 > 0:35:39I've got some fresh lemon.
0:35:39 > 0:35:42Just get that and just squeeze it in there.
0:35:42 > 0:35:45Fresh ginger now. Just chopped up that ginger.
0:35:45 > 0:35:48OK, a little sprinkling of sugar.
0:35:48 > 0:35:50Beautiful.
0:35:50 > 0:35:51Blitz that down.
0:35:54 > 0:35:57You want to keep it quite sort of chunky, actually,
0:35:57 > 0:35:59because this is going to be served with the fishcakes.
0:35:59 > 0:36:03And then we can incorporate the coconut into it afterwards.
0:36:04 > 0:36:05Into it, this is the grated coconut.
0:36:08 > 0:36:09And, then...
0:36:09 > 0:36:14just transfer that chutney into our bowl here.
0:36:14 > 0:36:16Ready to go with our fishcakes.
0:36:16 > 0:36:19Into a warm pan, put the garam masala,
0:36:19 > 0:36:21cumin and red chilli powder.
0:36:22 > 0:36:24Now, I'm toasting off those spices,
0:36:24 > 0:36:28and, so, whilst that's happening, chop up our onion.
0:36:31 > 0:36:33Instantly, that's wonderfully aromatic.
0:36:33 > 0:36:36It really just captures all those wonderful smells.
0:36:36 > 0:36:39I'm going to drizzle a little bit of oil in there now.
0:36:39 > 0:36:42Just a touch. Help that sweat down a little bit.
0:36:42 > 0:36:45By sweating, that means it's sort of opening up the onions
0:36:45 > 0:36:47and just allowing them to cook a little bit.
0:36:47 > 0:36:49Want to keep that going three or four minutes,
0:36:49 > 0:36:51just to soften them slightly.
0:36:51 > 0:36:54Over, as you can see there, a medium heat. Not too hot.
0:36:58 > 0:37:01Now, going to add some of this nice ground ginger.
0:37:01 > 0:37:04Again, wonderfully aromatic.
0:37:04 > 0:37:06Once you've incorporated that, let's just transfer that
0:37:06 > 0:37:09into our food processor and blitz it down a bit.
0:37:09 > 0:37:13But before that, I'm going to prepare that main ingredient.
0:37:13 > 0:37:18I've got some beautiful fresh cod here and, of course, my fresh prawns.
0:37:18 > 0:37:21You want a nice firm fish here. You don't want anything too soft.
0:37:21 > 0:37:24And then we're going to transfer that to our food processor.
0:37:24 > 0:37:27Now, I know my food processor looks a little bit grotty
0:37:27 > 0:37:31from making my mint chutney, but it's all of those lovely flavours.
0:37:31 > 0:37:33You don't really need to wash it up to put your fish in there
0:37:33 > 0:37:35and let it all blend together beautifully.
0:37:35 > 0:37:39Now, a little bit of fresh coriander and a touch of salt.
0:37:41 > 0:37:43Simply give that a quick blitz.
0:37:45 > 0:37:49Let's have a look at this. I think that's a lovely texture.
0:37:49 > 0:37:52You can see that, it's still got bit of bite to it.
0:37:52 > 0:37:54There's still a bit of fish in there. You can see that.
0:37:54 > 0:37:57But it's not completely pureed down.
0:37:57 > 0:37:59And just before we're going to cook them,
0:37:59 > 0:38:02we're just going to flatten them slightly, like that. You see that?
0:38:05 > 0:38:07Now I'm just going to fry these little fishcakes off
0:38:07 > 0:38:09in a small amount of oil.
0:38:09 > 0:38:12You're literally talking about three or four minutes each side.
0:38:12 > 0:38:14No more than that, depending on the thickness of your fish.
0:38:14 > 0:38:18But try and keep it nice and juicy. You don't want it to dry out.
0:38:18 > 0:38:19Oh, lovely.
0:38:22 > 0:38:24Just going to lay my fishcakes in there.
0:38:26 > 0:38:29It's nice to have that dosa there, because it kind of represents
0:38:29 > 0:38:32what we're here for, south Indian cooking.
0:38:32 > 0:38:36Little fan of tomato. That's it. Beautiful.
0:38:36 > 0:38:38Oh! Now, once again,
0:38:38 > 0:38:40it's over to Len.
0:38:40 > 0:38:42Now, I know I might be pushing my luck a bit with another dish from
0:38:42 > 0:38:45India, but I reckon these spiced fishcakes will finish Len's time
0:38:45 > 0:38:47in Leicester with a Bollywood special.
0:38:47 > 0:38:50- Well, Ainsley, what we got here? - I'll tell you what, mate,
0:38:50 > 0:38:52I've done something really special for you.
0:38:52 > 0:38:54This is south Indian fishcakes,
0:38:54 > 0:38:58and I've served it with a nice fresh mint and coriander chutney.
0:38:58 > 0:39:00- Ahh.- You've got to have a little bit of a tuck into that.
0:39:00 > 0:39:02- A fishcake?- Yeah, a fishcake,
0:39:02 > 0:39:05and it's got all those lovely spices that we associate
0:39:05 > 0:39:06with south Indian cooking.
0:39:06 > 0:39:09- Look at that. Beautiful. Tuck into that.- I thought it was a burger.
0:39:09 > 0:39:11Well, it kind of, you could say it's a burger,
0:39:11 > 0:39:13but it's a fishcake, and I haven't breaded it up,
0:39:13 > 0:39:17because I think sometimes the bread gives you a different taste.
0:39:20 > 0:39:23Do you know what's nice...
0:39:23 > 0:39:26this has got a little bit of a kick,
0:39:26 > 0:39:28but this somehow cools it down.
0:39:28 > 0:39:30Absolutely. That's the idea.
0:39:30 > 0:39:31So, you've got a bit of hot...
0:39:31 > 0:39:35One complements the other. A little bit of spice in there, OK?
0:39:35 > 0:39:37I've got a hint of chilli in there.
0:39:37 > 0:39:39I've got a hint of garam masala.
0:39:39 > 0:39:41- Ooh!- And I've just cooked that down.
0:39:41 > 0:39:42Lots of fish blitzed down,
0:39:42 > 0:39:45little bit of onion cooked down with those spices.
0:39:45 > 0:39:47So, you kind of smoke the spices a little bit.
0:39:47 > 0:39:50What happens, you smoke them in the pan, then you add your onions,
0:39:50 > 0:39:53and you fold it all in, blitz it down, and I've cooked those off.
0:39:53 > 0:39:55- It's lovely.- You like that?
0:39:55 > 0:39:58Yeah, I'd easily give that a 7.8, or maybe even an eight.
0:39:58 > 0:40:01- An eight?- An eight.- Eight?!
0:40:01 > 0:40:03- For someone who doesn't like spicy things?- Yes.
0:40:03 > 0:40:06Oh, that's fantastic, Len. OK, ladies and gentlemen.
0:40:06 > 0:40:07Oh, beautiful.
0:40:07 > 0:40:11Come on, Leicester, roll up, roll up, roll up, Leicester,
0:40:11 > 0:40:14for the finest southern Indian fishcakes.
0:40:14 > 0:40:15What do you think?
0:40:15 > 0:40:17Gorgeous.
0:40:17 > 0:40:19- Really?- Absolutely lovely.
0:40:19 > 0:40:22The coriander, the flavours are fully coming through.
0:40:22 > 0:40:25- Absolutely gorgeous.- And what about you, madam, now come on?
0:40:25 > 0:40:27I don't normally like fish. I can't stand it,
0:40:27 > 0:40:29but I love that. That is so tasty.
0:40:29 > 0:40:33- What do you reckon?- Seems fresh. - It is fresh.
0:40:33 > 0:40:36That was swimming about in the sea about two hours ago.
0:40:36 > 0:40:39- Very delicious.- Yeah? - It is very delicious.
0:40:39 > 0:40:41- What do you reckon?- Beautiful. - Tasty.
0:40:41 > 0:40:44Mm, coriander. No, beautiful.
0:40:44 > 0:40:46- What's it like? - Lovely, delicious.
0:40:46 > 0:40:49What can taste? Tell me that.
0:40:49 > 0:40:51- Lots of different...- Spices. - Herbs and spices.
0:40:51 > 0:40:53Yeah?
0:40:53 > 0:40:55And a little hint of fish in there?
0:40:55 > 0:40:57Yeah, lots of flavour.
0:40:57 > 0:40:59How's it going down there, Len? Is it going well?
0:40:59 > 0:41:02So far, there's been no complaints whatsoever.
0:41:02 > 0:41:04Well, that's all right, then.
0:41:05 > 0:41:09Now, look, he's going for the second one.
0:41:09 > 0:41:12Hey, watch him, Len, watch him.
0:41:12 > 0:41:15- Can I have one, mate?- Yeah.- Thank you.- Thank you very much, indeed.
0:41:15 > 0:41:17What score would you give it?
0:41:17 > 0:41:19- Ten!- Ten!
0:41:19 > 0:41:20It's a ten from Len!
0:41:22 > 0:41:25- You've got a ten! - You only gave me a 7.8!
0:41:25 > 0:41:28Well, Leicester's given you a ten!
0:41:28 > 0:41:30HE LAUGHS
0:41:30 > 0:41:32That's charming, init?
0:41:32 > 0:41:367.8 from Len, and the lovely people of Leicester -
0:41:36 > 0:41:37- ten!- Yay!
0:41:37 > 0:41:39I love you all.
0:41:47 > 0:41:49- What a day.- What a day.
0:41:49 > 0:41:51Fabulous. Absolutely fabulous.
0:41:51 > 0:41:52God, the curries.
0:41:52 > 0:41:55One was right up my street, really.
0:41:55 > 0:41:57Not too spicy, just nice.
0:41:57 > 0:41:59The other one, a little bit on the hot side...
0:41:59 > 0:42:03- Yeah.- ..but, overall, you know... - It balanced.- It was a balance.
0:42:03 > 0:42:05And what about the Greek-Cypriot food?
0:42:05 > 0:42:08You were expecting fish and chips!
0:42:08 > 0:42:10I was indeed. Yeah.
0:42:10 > 0:42:11But, again,
0:42:11 > 0:42:14such a...eclectic mix
0:42:14 > 0:42:17of different bits and pieces to start with,
0:42:17 > 0:42:20and then that gorgeous, um...
0:42:20 > 0:42:22- lamb shank.- Ah, delicious.
0:42:22 > 0:42:25And then we danced a bit of it off.
0:42:25 > 0:42:26- Not too much, though.- No!
0:42:26 > 0:42:30We lost a few calories, surely!
0:42:30 > 0:42:33So, on the day, I had my first taste of Indian curry...
0:42:33 > 0:42:35The fish is delightful.
0:42:35 > 0:42:38We boogied on down to a Bollywood groove...
0:42:38 > 0:42:41Tucked into a Greek-Cypriot meze...
0:42:41 > 0:42:45You've got all of this and, really, this is just like the starter?
0:42:45 > 0:42:47- Just like the starter, yes.- Mm.
0:42:47 > 0:42:51Will any of these dishes make it into the Top Ten From Len?
0:42:55 > 0:42:57Well, unfortunately, not today, Ainsley.
0:42:57 > 0:43:01Although I did think the kingfish curry was quite delicious,
0:43:01 > 0:43:05it wasn't enough to wobble my favourite fish and chips
0:43:05 > 0:43:08off my all-time top ten list.
0:43:08 > 0:43:09This just proves, you know,
0:43:09 > 0:43:12the wonderful country that we live in,
0:43:12 > 0:43:15this multicultural country that we live in, that gives us
0:43:15 > 0:43:18so much diverse cuisine, so much laughter,
0:43:18 > 0:43:20so much fun, so much joy.
0:43:20 > 0:43:22- Yeah.- And a little bit of sunshine.
0:43:22 > 0:43:25- Let's walk into it, Len. - Yeah, come on.
0:43:25 > 0:43:27- And how beautiful it is. - Lovely, eh?
0:43:27 > 0:43:29- Yeah. Can't beat it, Len. - Can't beat it.