0:00:02 > 0:00:04What you got going on there? Ham, egg and chips?
0:00:04 > 0:00:06Great British food.
0:00:06 > 0:00:08'As a chef, food is my life.'
0:00:08 > 0:00:09Lovely.
0:00:09 > 0:00:11Ha-ha-ha-ha.
0:00:11 > 0:00:13Don't try that at home!
0:00:13 > 0:00:16'But 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.
0:00:23 > 0:00:26THEY LAUGH
0:00:26 > 0:00:28- This is the chicken's feet. - Chicken's feet?
0:00:28 > 0:00:29- That's right.- No.
0:00:29 > 0:00:33'I've travelled the world but never had the courage
0:00:33 > 0:00:35'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 favourite there? - Chips.- Chips.
0:00:40 > 0:00:42'But after using a pancake once to wipe me face...'
0:00:42 > 0:00:43What is he like?
0:00:43 > 0:00:46'..me family decided enough was enough.'
0:00:46 > 0:00:49- Yes.- '..and that my taste buds needed to be brought
0:00:49 > 0:00:51'into the 21st century.'
0:00:51 > 0:00:55- Hot.- There's a lot more to this culinary world of ours
0:00:55 > 0:00:56than pickled walnut.
0:00:56 > 0:00:59'It's time for me to show Len a whole new culinary world...'
0:00:59 > 0:01:02- I'm going to do it. - '..that will make his palate purr.'
0:01:03 > 0:01:05You're not talking food adventure?
0:01:05 > 0:01:07Food adventure indeed.
0:01:07 > 0:01:09- Oh-ho.- Oh-ho.
0:01:09 > 0:01:12What's that I see, is it a tandoori chicken?
0:01:12 > 0:01:14THEY LAUGH
0:01:16 > 0:01:18- I liked it. - And that's all I need to know.
0:01:25 > 0:01:28For the last decade, I've been a judge on Strictly Come Dancing.
0:01:28 > 0:01:32London born and bred 71 years ago,
0:01:32 > 0:01:36my taste buds have been influenced by my nan's cooking.
0:01:38 > 0:01:41I've never eaten spaghetti, had a curry and even pizza,
0:01:41 > 0:01:43well, looks a bit exotic.
0:01:43 > 0:01:45I was also born and brought up in London.
0:01:45 > 0:01:48But as a chef, my palate has experienced
0:01:48 > 0:01:50and 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 away
0:02:04 > 0:02:06from the table at home.
0:02:06 > 0:02:09And my perfect dinner, well -
0:02:09 > 0:02:11prawn cocktail to start,
0:02:11 > 0:02:12full English breakfast,
0:02:12 > 0:02:14oh, and a jam roly-poly.
0:02:14 > 0:02:17- HE GASPS - It's food heaven.
0:02:17 > 0:02:21'My mission during our time together, is to educate his taste buds
0:02:21 > 0:02:25'and see if I can replace anything on the ten from Len board
0:02:25 > 0:02:26'and show him that there's more to life
0:02:26 > 0:02:30'than a prawn cocktail from 1976.'
0:02:38 > 0:02:41Today, we'll be eating our way around the suburbs of London,
0:02:41 > 0:02:43starting with New Malden.
0:02:43 > 0:02:45I just hope Len's got his elastic trousers on,
0:02:45 > 0:02:48as we're going to be munching nonstop
0:02:48 > 0:02:50on some very delicious morsels.
0:02:52 > 0:02:57On today's menu, we'll be cooking on coals. Korean style.
0:02:57 > 0:03:00People think, "Ah, he's going to swerve that." No.
0:03:00 > 0:03:01Oh.
0:03:03 > 0:03:07'Going Scandinavian with the best Swedish grub.'
0:03:07 > 0:03:09- Hold my hand, please. - I told you, I warned you, Goran.
0:03:09 > 0:03:12Look, look, look. This is what happens.
0:03:13 > 0:03:17'And I'm going to lure Len into trying a brand-new dish
0:03:17 > 0:03:20'inspired by today's food tour.'
0:03:20 > 0:03:21So why won't I like it?
0:03:28 > 0:03:31- Where are we?- This is New Malden.
0:03:31 > 0:03:33- Ooh, posh. - It's like a suburb of London.
0:03:33 > 0:03:34But I tell you what,
0:03:34 > 0:03:37we've got some fantastic restaurants around here, great food.
0:03:37 > 0:03:40You can put your trust in me.
0:03:40 > 0:03:43- Oh, yeah?- Oh, yeah. - We'd better get going.
0:03:43 > 0:03:48'First on the menu, I'm pushing Len right in at the deep end...
0:03:48 > 0:03:50'..with a taste...
0:03:50 > 0:03:51of Korea.'
0:03:52 > 0:03:57New Malden is home to Europe's most thriving Korean population.
0:03:57 > 0:03:59Of the 20,000 expats who settled here,
0:03:59 > 0:04:02around 600 are from North Korea,
0:04:02 > 0:04:05having fled the oppressive regime of their homeland.
0:04:05 > 0:04:08Many compatriots settled here in the 1970s,
0:04:08 > 0:04:12following the lead of the South Korean ambassador
0:04:12 > 0:04:14whose former residence is nearby.
0:04:14 > 0:04:18Even though Korea is 5,500 miles away,
0:04:18 > 0:04:22culturally, New Malden, really is a home from home.
0:04:23 > 0:04:26As well as the annual food festival,
0:04:26 > 0:04:29there are nearly 20 Korean cafes and restaurants,
0:04:29 > 0:04:33Korean church services and even a local Korean newspaper.
0:04:35 > 0:04:38Len, I've got to say, this is a slightly unusual place here.
0:04:38 > 0:04:41I know it's just an ordinary high street,
0:04:41 > 0:04:43but there's something special about it, have you picked up on...
0:04:43 > 0:04:47I've noticed there's an oriental flavour to a lot of the restaurants.
0:04:47 > 0:04:50Yeah, and do you know what orient we're talking about here?
0:04:50 > 0:04:52Not really, no.
0:04:52 > 0:04:53Korean.
0:04:53 > 0:04:59Korean. Isn't Korean food like Chinese food, like Japanese food?
0:04:59 > 0:05:02But they very much have their own identity.
0:05:02 > 0:05:04So we're going to have a go at a bit of Korean?
0:05:04 > 0:05:05Yeah, Korean.
0:05:05 > 0:05:08So now you've got to persuade me that Korean food
0:05:08 > 0:05:11is going to tickle me taste buds.
0:05:11 > 0:05:14Oh-ho, are you prepared for a little tickle?
0:05:14 > 0:05:17- Always.- Come on, my man.- Go on.
0:05:19 > 0:05:22I'm taking Len to one of the many Korean supermarkets in the area.
0:05:24 > 0:05:27This Aladdin's cave contains some of the most diverse ingredients
0:05:27 > 0:05:31in the world of cooking, some of which are even unknown to me.
0:05:31 > 0:05:33But I have no idea whether seeing these unusual ingredients
0:05:33 > 0:05:37will pique his interest or completely put him off.
0:05:37 > 0:05:39Well, it's time to find out.
0:05:39 > 0:05:44Look out. Korean fresh ginseng.
0:05:44 > 0:05:46You know what that's for, don't you?
0:05:46 > 0:05:49It's just, it makes you, makes you manly, makes you powerful.
0:05:49 > 0:05:50Well, I might get
0:05:50 > 0:05:53- a couple of pound of that. - AINSLEY LAUGHS
0:05:53 > 0:05:57I like, on the plate, I like a variation of things.
0:05:57 > 0:06:02- Right, OK. - So I like peas, carrots, potato...
0:06:02 > 0:06:07- Yeah.- ..some fish or meat or whatever, you know, a mix of stuff.
0:06:07 > 0:06:10This is called robot root. Look at this, look.
0:06:10 > 0:06:11- LEN LAUGHS - Robot root?- Yeah.
0:06:11 > 0:06:14You couldn't get that in your fridge, could you?
0:06:14 > 0:06:15- No, you'd have to snap it.- Yeah.
0:06:15 > 0:06:18- Remember the name - robot root. - Robot root.
0:06:18 > 0:06:21- I'll remember robot...- Yeah. - ..and you remember root.
0:06:21 > 0:06:27I don't like when the first taste is the same as the last taste.
0:06:27 > 0:06:29What you got there, Len?
0:06:29 > 0:06:31I don't know but I wouldn't want to eat it.
0:06:31 > 0:06:33- Ah...- No.- That's lovely.
0:06:33 > 0:06:36I've seen something now that's made me go quirky and queasy.
0:06:36 > 0:06:39- What's that?- An octopus' tentacle.
0:06:39 > 0:06:41It might be good cos of all those suckers,
0:06:41 > 0:06:46to sort of stick on the fridge and write a note.
0:06:46 > 0:06:50I like to mix it up a bit, mix and match.
0:06:50 > 0:06:52But I don't want the same all the way through.
0:06:52 > 0:06:55We are indeed creatures of habit, aren't we?
0:06:55 > 0:06:59Yeah, well, I am, very much so, but you...
0:06:59 > 0:07:02- you're going to break me of that habit.- I think so.
0:07:02 > 0:07:05You get a few of them in a prawn cocktail, eh?
0:07:05 > 0:07:07You'd need a big glass.
0:07:07 > 0:07:11- You're going to be a bit of a noodler when I'm finished with ya.- Oh-ho-ho.
0:07:11 > 0:07:14- I'm in heaven.- Oh.
0:07:14 > 0:07:17- Look at him!- He's doing a spot volta, everyone.
0:07:17 > 0:07:21He's doing a lovely spot volta, a Botafogo. Oh-ho-ho.
0:07:21 > 0:07:22I'm going to find me a Newkie.
0:07:25 > 0:07:27Supermarket owner Dan Shur,
0:07:27 > 0:07:30has prepared a few traditional titbits for Len to try.
0:07:30 > 0:07:35'Dan's made it his mission in life to spread the word of Korean cuisine.
0:07:35 > 0:07:36'He hasn't met Len yet,
0:07:36 > 0:07:39'and it could very well turn into a Mission: Impossible.'
0:07:39 > 0:07:42Dan, it's been a real discovery walking around your supermarket.
0:07:42 > 0:07:45- There's so many things that we've never actually seen before.- No.
0:07:45 > 0:07:47What's that thing called robot root?
0:07:47 > 0:07:50- Robot root.- What exactly is that?
0:07:50 > 0:07:54Robot root - it's something you really thinly slice,
0:07:54 > 0:07:58dry it out and then roast it to actually add to tea,
0:07:58 > 0:08:00and then what it does, it's supposed to cleanse your body...
0:08:00 > 0:08:03- OK.- ..of all the impurities.
0:08:03 > 0:08:05Wow. Where do you store it? Do you put it in the fridge?
0:08:05 > 0:08:08- Umbrella stand. - Yeah, umbrella stand is best, yeah.
0:08:08 > 0:08:10Umbrella stand's a good one.
0:08:10 > 0:08:13Now, you've come up with some typical Korean dishes here.
0:08:13 > 0:08:16Yeah, I've just pulled out a few of the hero dishes
0:08:16 > 0:08:19that represent authentic Korean cuisine.
0:08:19 > 0:08:22So, for example, what you've just picked up there is kimchi
0:08:22 > 0:08:24which is a fermented cabbage.
0:08:24 > 0:08:27- It's fermented because over... - ALL LAUGH
0:08:27 > 0:08:30He don't want to know, look.
0:08:30 > 0:08:32Hoping I'm not scaring you, Len.
0:08:32 > 0:08:34I think you've scared him already, mate, he's gone.
0:08:34 > 0:08:36It's fermented because it kept vegetables fresh
0:08:36 > 0:08:37in the cold winter months.
0:08:37 > 0:08:41So it's like a pickled sauerkraut but slightly spicy.
0:08:42 > 0:08:44'Hold up, folks, he's going in.'
0:08:49 > 0:08:52- It's pickle-y...- Yeah. - ..and it's crunchy...
0:08:52 > 0:08:54..and I don't mind it.
0:08:54 > 0:08:57- Brilliant. - 'Kimchi's gone down well.'
0:08:57 > 0:09:00'Time to stretch Len's palate a little but further.'
0:09:00 > 0:09:02OK. So this is bulgogi.
0:09:02 > 0:09:04It's very thinly cut beef
0:09:04 > 0:09:06that's marinated in a sweet soya sauce,
0:09:06 > 0:09:10that's not spicy and it's something that is often barbecued
0:09:10 > 0:09:14in Korean restaurants or just thrown into a frying pan at home.
0:09:14 > 0:09:16- Right.- There you go. Wide open.
0:09:24 > 0:09:26- It's beef.- It's beef.
0:09:26 > 0:09:29I think teriyaki actually was formed from this original sauce.
0:09:29 > 0:09:32Wonderful. It's amazing the way history...it passes down
0:09:32 > 0:09:35kind of different ideas to people, doesn't it?
0:09:35 > 0:09:37- Absolutely.- And it stretches across the whole world
0:09:37 > 0:09:40and here we are in Britain talking about Korean food.
0:09:40 > 0:09:43- Superb.- Yeah, so... So far, so good.
0:09:43 > 0:09:45What do you next recommend?
0:09:45 > 0:09:47So I'd recommend...it's called gochujang in Korean
0:09:47 > 0:09:49but it's actually a chilli paste.
0:09:49 > 0:09:52This is a base product that's used by...
0:09:52 > 0:09:54in so many different Korean dishes.
0:09:56 > 0:09:58- Got slight after burn.- Mm-hm.
0:10:00 > 0:10:02- Not too bad though. - No, not bad - NTB.
0:10:03 > 0:10:05And what do you say in Korea for cheers?
0:10:05 > 0:10:07- Gun bae.- Gun bae.- Gun bae.- Gun bae.
0:10:07 > 0:10:09- Gun bae, gun bae.- Gun bae.
0:10:09 > 0:10:11His eyes are watering.
0:10:11 > 0:10:13I got a bit too much of that...what's it called?
0:10:13 > 0:10:17Yeah, the gochujang on its own is a little bit spicy.
0:10:17 > 0:10:19So, what do you think overall, Len?
0:10:19 > 0:10:22Well, you know, when I first walked up and I looked at...
0:10:22 > 0:10:25I thought, "No, please."
0:10:25 > 0:10:30But I must say, you know, that this cabbage I liked.
0:10:30 > 0:10:31The beef was lovely.
0:10:31 > 0:10:34The only thing I took a little bit too much of this...
0:10:34 > 0:10:38- Chilli paste.- ..chilli paste. And it was a bit of a shock to me.
0:10:38 > 0:10:40- Yeah.- But the rest of it, lovely.
0:10:40 > 0:10:42Brilliant, that's really kind of you.
0:10:42 > 0:10:45- I'm proud, mate, I'm really, really proud.- I'm proud of myself.
0:10:45 > 0:10:48In fact, do you know what? I'm going to salute myself.
0:10:48 > 0:10:50- I'll salute you too. - I better salute you, as well, then.
0:10:50 > 0:10:53- Thank you very much. - AINSLEY LAUGHS
0:10:53 > 0:10:56'Well, the chilli paste was a bit of a shock to the system
0:10:56 > 0:11:01'but, Ains, I've surprised myself a bit with my incredible bravery.'
0:11:01 > 0:11:05'I'm certainly impressed but Len's not off the hook just yet.'
0:11:06 > 0:11:08One of the best ways to explore the cuisine
0:11:08 > 0:11:11is to experience a Korean barbecue.
0:11:11 > 0:11:13And I know just the place.
0:11:15 > 0:11:18Jin Go Gae grill has been welcoming local diners on the lookout
0:11:18 > 0:11:21for authentic cuisine for the last seven years.
0:11:21 > 0:11:23The family have been here since 1990
0:11:23 > 0:11:26and have turned their own barbecue tradition
0:11:26 > 0:11:28into a thriving business.
0:11:28 > 0:11:30Using secret family recipes,
0:11:30 > 0:11:34they've kept traditional taste and cooking methods alive.
0:11:34 > 0:11:38Sisters Nicole and Sisil are proud of the genuine taste of home.
0:11:39 > 0:11:41And I want them to share their passion with Len.
0:11:44 > 0:11:45Hello, how are you?
0:11:45 > 0:11:48- Hi.- Ainsley.- Sisil. - Nice to meet you, I'm Nicole.
0:11:48 > 0:11:51- I'm Len.- Sisil, nice to meet you Nice to meet you.
0:11:51 > 0:11:52Nice to meet you.
0:11:52 > 0:11:54So, we hear this is the best Korean food in town?
0:11:54 > 0:11:57- Apparently so.- Yeah.- One of you can have a chat with Len
0:11:57 > 0:11:59and I'll go in the kitchen, is that all right?
0:11:59 > 0:12:02- Yeah.- Sure thing.- Yeah? - OK, get in there.
0:12:02 > 0:12:04I'll see you in a minute.
0:12:04 > 0:12:06'So, while Len goes and gets comfy in the restaurant,
0:12:06 > 0:12:10'I'll get to work in the kitchen. Typical.'
0:12:10 > 0:12:12Nicole, what have we got exactly going on here?
0:12:12 > 0:12:14This is a seafood pancake
0:12:14 > 0:12:16which we have in all occasions
0:12:16 > 0:12:18or just for the kids at home.
0:12:18 > 0:12:20It's just a favourite kind of comfort food.
0:12:20 > 0:12:22Is it a traditional pancake batter?
0:12:22 > 0:12:27Yeah, we just put flour with water and egg, a pinch of salt
0:12:27 > 0:12:30and we've put very thinly sliced spring onion,
0:12:30 > 0:12:32that's the key to it, to make it crunchy
0:12:32 > 0:12:36with a little bit of seafood and some chillies.
0:12:36 > 0:12:40Listen, I'm a bit of a Philistine when it comes to oriental food.
0:12:40 > 0:12:44So is Korean food the same as Chinese food?
0:12:44 > 0:12:47I think the use of ingredients are very similar.
0:12:47 > 0:12:50I mean, we touch base with a lot of things, like, for example soya...
0:12:50 > 0:12:54- Yeah.- ..sauce is huge with Chinese and Japanese.- Right.
0:12:54 > 0:12:57And Koreans are very, very well known
0:12:57 > 0:13:00for their fermentation marinade
0:13:00 > 0:13:05and using ingredients in a way that the other cuisine wouldn't use.
0:13:05 > 0:13:06Right.
0:13:06 > 0:13:08What exactly is a Korean barbecue?
0:13:08 > 0:13:12Put charcoal on the table and you basically cook anything you like.
0:13:12 > 0:13:15It could be meat dishes, vegetables, seafood
0:13:15 > 0:13:19and you kind of wrap it up with lettuce and some spring onion.
0:13:21 > 0:13:23I've got to ask, what is that, there?
0:13:23 > 0:13:27That's a white mooli kimchi, call it the white radish.
0:13:27 > 0:13:30And the red stuff is what? Some spicy...
0:13:30 > 0:13:36It's got shrimp paste, chilli, salt, sugar
0:13:36 > 0:13:39- and it's fermented over several days...- Yeah.
0:13:39 > 0:13:42..for all the flavour to absorb into the vegetable...
0:13:42 > 0:13:44- Right. - ..and like mummifying it...- Yeah.
0:13:44 > 0:13:45..in a food way.
0:13:45 > 0:13:49Well, I must say, it looks most appetizing
0:13:49 > 0:13:52and, in a way, I can't wait to get stuck in.
0:13:52 > 0:13:53- Yes.- Yeah.
0:13:53 > 0:13:55- Now, it's time for the pancake. - Yeah, it's ready.
0:13:55 > 0:13:57- What's it called again? - Pajeon in Korean.
0:13:57 > 0:13:59- Yeah.- And it's a seafood pancake.
0:14:00 > 0:14:03- So simple, isn't it? - Yeah, very simple.
0:14:03 > 0:14:04Smells good.
0:14:04 > 0:14:07I love the idea of that, the combination of the spring onions
0:14:07 > 0:14:09and the chillies and, of course,
0:14:09 > 0:14:12- that little bit of squid did you say went in there?- Yeah, squid.
0:14:16 > 0:14:18- Good?- It's very good.
0:14:18 > 0:14:20I love it. And you talked about textures.
0:14:20 > 0:14:22- The crunch, the crunch is definitely there.- Mm-hm.
0:14:22 > 0:14:25Instantly you can taste the spring onions there.
0:14:25 > 0:14:27- Thank you for that.- No problem.
0:14:27 > 0:14:28Brilliant. Showing me how to do that.
0:14:28 > 0:14:32- I can't wait to try the barbecue. - Definitely. That's the highlight.
0:14:32 > 0:14:35Oh, that pajeon was tasty but, as Nicole says,
0:14:35 > 0:14:38the barbecue is the Korean piece de resistance
0:14:38 > 0:14:40and I want Len to get stuck in.
0:14:40 > 0:14:43- So, shall we go for the beef first? - OK, yeah, whatever you think.
0:14:43 > 0:14:46So, this one is...kalbi
0:14:46 > 0:14:49which is a beef marinade,
0:14:49 > 0:14:53- which is a family secret recipe. - Uh-oh.- Ah.
0:14:53 > 0:14:56It's got a bit of garlic, we love garlic.
0:14:56 > 0:14:59We put garlic in everything with a little bit of sesame oil.
0:14:59 > 0:15:02- So, that actually stays in the foil pack then?- Mm-hm.
0:15:02 > 0:15:04So it doesn't get burnt.
0:15:04 > 0:15:07It's a handy trick that a lot of restaurants use in Korea.
0:15:07 > 0:15:11- Yeah?- Yeah.- But how long would you normally cook that for?
0:15:11 > 0:15:14It's almost similar to, like, the steak,
0:15:14 > 0:15:16you can have it rare, medium rare.
0:15:16 > 0:15:20- Once it's half cooked, we'll cut it into bite size...- OK.
0:15:20 > 0:15:22And normally the customers would do this?
0:15:22 > 0:15:25I think it's a lot more exciting to do it by yourself,
0:15:25 > 0:15:26then you get the full experience.
0:15:26 > 0:15:30- So, what you do...- Mm-hm. - ..is you get the lettuce...
0:15:30 > 0:15:32Ah, now watch this.
0:15:32 > 0:15:35And then you get a piece of your meat
0:15:35 > 0:15:38and you dip it into our secret recipe sauce,
0:15:38 > 0:15:40just brings out the sweetness of the meat.
0:15:40 > 0:15:43- Got a lot of secrets in this restaurant.- Hm, definitely.
0:15:43 > 0:15:47This is spring onion. You put that in the middle there.
0:15:47 > 0:15:49Add the garlic that's been grilled here.
0:15:49 > 0:15:54- And then, most importantly, is the bean paste.- OK.- Ssamjang.
0:15:54 > 0:15:56That's not that stuff that nearly knocked my head off?
0:15:56 > 0:16:01- It's very savoury but it's not very spicy. It's OK.- OK.- OK.
0:16:01 > 0:16:04Because my palate isn't educated to spicy food,
0:16:04 > 0:16:10I find some of the hotter spices very, very...
0:16:10 > 0:16:12- disabling.- Undesirable.
0:16:12 > 0:16:14THEY LAUGH
0:16:14 > 0:16:15Yes.
0:16:15 > 0:16:17- Yes. He's so polite, isn't he?- Yeah.
0:16:17 > 0:16:19- I won't give this to you, then. - No, no.- No.- No.
0:16:19 > 0:16:21You wrap it up like this into a small parcel
0:16:21 > 0:16:23and then we put it in our mouths in one go.
0:16:23 > 0:16:25- The whole thing?- Yeah, in one go.
0:16:27 > 0:16:29Go, Ainsley.
0:16:29 > 0:16:30Go on.
0:16:30 > 0:16:34- May I have a go at doing my own? - Yes, of course.
0:16:34 > 0:16:38So, a nice bit of lettuce and now off I go.
0:16:38 > 0:16:42'Oh, Len's got that funny face on. Prepare yourself.'
0:16:42 > 0:16:44Got the meat in, now what do you stick in?
0:16:44 > 0:16:45And then your spring onion.
0:16:45 > 0:16:47Oh, yeah, I like a bit of that.
0:16:47 > 0:16:53Do you know what I... I like the idea of being the master
0:16:53 > 0:16:56of my own little concoction.
0:16:56 > 0:16:58- Yeah.- Mushroom.- I love a mushroom.
0:16:58 > 0:17:00Then a bit of this sesame oil.
0:17:00 > 0:17:01I'm going to give it a go,
0:17:01 > 0:17:03I'm not messing about with anyone here.
0:17:03 > 0:17:05Look what I'm doing, this is a bravery.
0:17:05 > 0:17:06Grilled kimchi.
0:17:06 > 0:17:08I'm putting the kimchi...
0:17:08 > 0:17:10Look, people think, "Oh, he's going to swerve that."
0:17:10 > 0:17:13No. I'm putting it in and that's what I'm like.
0:17:13 > 0:17:16Well done, my man, well done.
0:17:16 > 0:17:17- Hm.- There I go.
0:17:17 > 0:17:21'Well, it's now or never for my first taste of Korean nosh.'
0:17:22 > 0:17:24Hm.
0:17:27 > 0:17:30How was that? Still going?
0:17:31 > 0:17:35- Still working it out. - Sign language comes in useful here.
0:17:35 > 0:17:37- It's delicious.- Oh, wow. - And I mean that.
0:17:37 > 0:17:43It's lovely because...because it's such a little parcel
0:17:43 > 0:17:47of different things, you get different reactions.
0:17:47 > 0:17:49- Different hits in the mouth.- Yeah. - On the taste buds, yeah.
0:17:49 > 0:17:52It's something you bite into and it just bursts, all the juices come out.
0:17:52 > 0:17:55- Soy, sugar, all those lovely flavours.- Hm.
0:17:55 > 0:17:58Garlic, very much so, and the kimchi,
0:17:58 > 0:18:00I love that bitter taste to it.
0:18:00 > 0:18:03And the lettuce cools the whole thing down.
0:18:03 > 0:18:07So you get a bit of spice in there but then you've got the cool...
0:18:07 > 0:18:08Calmness of the...yeah.
0:18:08 > 0:18:09And what about you, Sisil,
0:18:09 > 0:18:12did you have this when you were growing up too?
0:18:12 > 0:18:14I mean, my dad is crazy about barbecue
0:18:14 > 0:18:18so, I think, every Sunday rather than having the roast...
0:18:18 > 0:18:20- Sunday roast.- ..the Sunday roast, it was a barbecue day.
0:18:20 > 0:18:22- Ooh.- Ooh, nice.
0:18:22 > 0:18:24No, but I tell you what. I like this.
0:18:24 > 0:18:27Especially when you've got the hang of it a bit more.
0:18:27 > 0:18:29- And you're in control. - It's a communal sort of performance.
0:18:29 > 0:18:32- Yeah, very, very social.- Laughing and, "What shall we have next?
0:18:32 > 0:18:35- "Oh, chuck a bit of that on." - Yeah, yeah.
0:18:35 > 0:18:37Now, Len, tell you what, mate, you've got to stop eating soon
0:18:37 > 0:18:41because we've got more places to go and more surprises coming your way.
0:18:41 > 0:18:45Well, I tell you, whatever you're going to concoct,
0:18:45 > 0:18:48it's going to do well to come anywhere near
0:18:48 > 0:18:51- this marvellous Korean food. - Thank you.- Thank you.
0:18:51 > 0:18:54- Thank you for your hospitality. - Thank you very much.- Pleasure.
0:18:54 > 0:18:56- Thank you for everything.- Thank you.
0:18:56 > 0:19:00- It was a pleasure.- Pleasure. - Really, really lovely.
0:19:00 > 0:19:04We'll leave you girls and I'm going to come back in four hours
0:19:04 > 0:19:05and I want everything here eaten.
0:19:05 > 0:19:07THEY LAUGH
0:19:07 > 0:19:08Cheerio.
0:19:08 > 0:19:11- If not put it in a doggy bag and we'll take it home.- Yeah.
0:19:11 > 0:19:13- See you later.- Bye.- Bye.- Bye. See ya.
0:19:14 > 0:19:15'That was lovely.
0:19:15 > 0:19:19'They're going to have to start to call me Len The Brave after this.'
0:19:21 > 0:19:26Do you know, when you mentioned Korean food, I thought, "Give over."
0:19:26 > 0:19:30But I must say that I loved the whole scenario.
0:19:30 > 0:19:34- You know, cooking it yourself, wrapping it in a lettuce leaf.- Yeah?
0:19:34 > 0:19:37I would genuinely bring my wife and say,
0:19:37 > 0:19:40"Come on, we've got a real treat here."
0:19:40 > 0:19:42It just was great.
0:19:42 > 0:19:44You can tell by my face I'm happy. I'm really happy.
0:19:44 > 0:19:46- It was great.- Ah, thank you.
0:19:48 > 0:19:52Next up on the menu is another aromatic and locally produced item.
0:19:52 > 0:19:54It's lavender.
0:19:55 > 0:20:01The UK was the leading exporter of lavender from 1750 to 1890.
0:20:01 > 0:20:04As London expanded and land prices rose,
0:20:04 > 0:20:08one by one the lavender farmers sold up and the industry died out.
0:20:08 > 0:20:11But for one former artist turned baker,
0:20:11 > 0:20:14lavender has become a vital ingredient.
0:20:16 > 0:20:18Julian Page has converted his old studio space
0:20:18 > 0:20:21at the end of his garden into a thriving bakery.
0:20:24 > 0:20:26Lavender's fantastic to work with.
0:20:26 > 0:20:27Partly because of the smell,
0:20:27 > 0:20:30just makes you feel so relaxed all the time.
0:20:31 > 0:20:33Lavender's something I've used
0:20:33 > 0:20:37almost from the start of my journey as a baker.
0:20:40 > 0:20:43Julian gets his lavender from one of the last remaining farms
0:20:43 > 0:20:46on the North Surrey Downs - Mayfield Farm,
0:20:46 > 0:20:50run by husband and wife team Brendan and Lorna.
0:20:50 > 0:20:52I built this through the sponsorship of a charity.
0:20:52 > 0:20:55The charity approached me and said they could no longer afford
0:20:55 > 0:20:56to keep this business running.
0:20:56 > 0:20:58I really didn't want to see it die
0:20:58 > 0:21:00so I agreed to buy it from the charity.
0:21:00 > 0:21:03In 2006, he came home one day and said,
0:21:03 > 0:21:05"I've had a mad rush of blood to the head
0:21:05 > 0:21:07"and I've agreed to buy the lavender
0:21:07 > 0:21:10"and I've got a lovely little project for you to take on."
0:21:10 > 0:21:12Rather than being a stay-at-home mum,
0:21:12 > 0:21:15I might enjoy being a lavender farmer.
0:21:17 > 0:21:19Lavender's a great herb.
0:21:19 > 0:21:20Related to rosemary
0:21:20 > 0:21:24and goes with a remarkable different amount of foods.
0:21:24 > 0:21:29Mainly sweet but I like it used as a savoury herb.
0:21:29 > 0:21:32Julian not only makes bread and scones for his family
0:21:32 > 0:21:35but also supplies the farm.
0:21:35 > 0:21:39I found a recipe which used lavender in bread
0:21:39 > 0:21:42and went up to the lavender farm and they gave me some
0:21:42 > 0:21:46and that's how we started working together.
0:21:46 > 0:21:49Me supplying them with bread and them supplying me, yeah.
0:21:55 > 0:21:59Bread smells amazing when it's just come out the oven and I love that.
0:22:00 > 0:22:02If you come down between 9.00 and 10.00,
0:22:02 > 0:22:05the scones and the bread will still be warm.
0:22:14 > 0:22:17Next on the menu is a cuisine which has really taken off
0:22:17 > 0:22:18in recent years...
0:22:19 > 0:22:21and it comes from Sweden.
0:22:21 > 0:22:26So, Len, for my next surprise, if I said to you ABBA, Bjorn Borg,
0:22:26 > 0:22:29what country would I be referring to?
0:22:29 > 0:22:32- We're talking Sw...- Sweden. Sweden.- Sweden indeed.
0:22:32 > 0:22:37- Oh, Sweden.- Yeah.- Now I know...I've been to Sweden in the '70s.
0:22:37 > 0:22:41So what are you expecting from this kind of Swedish...
0:22:42 > 0:22:45Watch my lips...smorgasbord.
0:22:45 > 0:22:49Ooh. Yeah, so a beautiful smorgasbord of interesting food
0:22:49 > 0:22:52is what I would like, stuff that I like.
0:22:52 > 0:22:54Pickled fish.
0:22:54 > 0:22:58Now, I don't know if I'm talking all pickled fish. I like rollmops.
0:22:58 > 0:23:00Now, that's sort of Scandinavian.
0:23:00 > 0:23:02- It is very Scandinavian. - I like fish.
0:23:02 > 0:23:04Come on, my son.
0:23:07 > 0:23:10Scandinavian people migrating to the British Isles is nothing new.
0:23:10 > 0:23:13It's been happening for about 1,500 years.
0:23:13 > 0:23:17Currently, there are around 23,000 Swedish people living in the UK
0:23:17 > 0:23:20and taste for their cuisine is on the up.
0:23:21 > 0:23:24There's more to Nordic cuisine than just herring and meatballs
0:23:24 > 0:23:26and blazing the trail in South West London
0:23:26 > 0:23:29is husband and wife team Goran and Majvor,
0:23:29 > 0:23:31owners of Stockholm Restaurant and Deli.
0:23:35 > 0:23:38'I want Len to experience Scandinavian food for himself
0:23:38 > 0:23:41'but I think we'll start him off gently.'
0:23:41 > 0:23:44- Chef Goran, how are you? - Hi, I'm fine how are you?
0:23:44 > 0:23:46- Very good.- Lovely to meet you.
0:23:46 > 0:23:47Goran, what have we got here?
0:23:47 > 0:23:50We've got different kinds of pickled herrings.
0:23:50 > 0:23:53We've got matches herring, mustard herring
0:23:53 > 0:23:55and the original pickled herrings.
0:23:55 > 0:23:57- That's right up your street, isn't it?- I like it.- Yeah, I know.
0:23:57 > 0:24:01You know Swedish people, they love pickled things.
0:24:01 > 0:24:04Is that because of, you know, the climate?
0:24:04 > 0:24:06It is from the old days, you know,
0:24:06 > 0:24:09- when they tried to preserve the food...- Mm-hm.- Yeah.
0:24:09 > 0:24:11- ..when they didn't have fridges and freezers.- Yeah.
0:24:11 > 0:24:13Would you like to try?
0:24:13 > 0:24:15Now, I like herring so I'm up for it.
0:24:15 > 0:24:18I'd like to try one of each. Oh, yummy.
0:24:18 > 0:24:20What's the Swedish for herring?
0:24:20 > 0:24:23- Sill.- Sill.- S-I-L-L.
0:24:23 > 0:24:24Nice, easy word.
0:24:24 > 0:24:27- What we're learning on the tour here...- Yeah.
0:24:27 > 0:24:30- ..is not only about food but also language.- Yeah.
0:24:30 > 0:24:32Now, what one is this again? Please tell me.
0:24:32 > 0:24:35- That's the matches herring.- Matches?
0:24:35 > 0:24:39It's stored in barrels and marinated in sandalwood,
0:24:39 > 0:24:41allspice and cloves.
0:24:41 > 0:24:43Let me try.
0:24:44 > 0:24:46You like that?
0:24:46 > 0:24:50Yum-yum, pig's bum, absolutely glorious.
0:24:50 > 0:24:51- This tastes of the sea.- Yeah.
0:24:51 > 0:24:53This one's a pickled herring?
0:24:53 > 0:24:55That's a pickled herring, yeah. The original.
0:24:55 > 0:24:58The original is normally the best.
0:24:58 > 0:25:00So you start off with the raw fish, do you?
0:25:00 > 0:25:04- I got the salted herring...- OK.
0:25:04 > 0:25:08..import from Sweden, it's just too salty to eat.
0:25:08 > 0:25:10So you have to soak it to take some of the salt out?
0:25:10 > 0:25:14- Soak it and desalt it over 24 hours. - Mm-hmm.
0:25:14 > 0:25:17- And then I can use it for pickling. - Beautiful.
0:25:17 > 0:25:19I like the original.
0:25:19 > 0:25:21- Got more kick. - That's the pickled one.
0:25:21 > 0:25:23You like the idea of pickling.
0:25:23 > 0:25:26How does that compare to the normal rollmop that you like?
0:25:26 > 0:25:29Well, this is a little bit more arty, you know. All right.
0:25:29 > 0:25:33Where I grew up as a child, there was a very Jewish community
0:25:33 > 0:25:36and I used to have rollmops with me dad.
0:25:36 > 0:25:39And they were a little bit more acidic.
0:25:40 > 0:25:44But these, these are more...still got that flavour,
0:25:44 > 0:25:47still got that bite but a little more delicate.
0:25:47 > 0:25:52- It's also sugar in this one... - Yeah.- ..to lower the acidic.
0:25:52 > 0:25:54- It's all about curing, isn't it? - Curing, yeah.
0:25:54 > 0:25:56You're a good chef, you can start working here.
0:25:56 > 0:25:58- You're going to give me a job? - Yeah, sure.- What about me?
0:25:58 > 0:26:00You can work out the front, can't you?
0:26:00 > 0:26:02I could go out...I'd pull in the punters.
0:26:02 > 0:26:04You would pull in the punters, eh?
0:26:04 > 0:26:07With my boyish grin, I think the place would be flooded.
0:26:07 > 0:26:10Oh, can you imagine? The queue would be right down the road.
0:26:10 > 0:26:12THEY LAUGH
0:26:12 > 0:26:15Now, I'm going to go and sit down and I want you two
0:26:15 > 0:26:19to knock out something that I can sit there and enjoy.
0:26:19 > 0:26:21- Now get to work.- Will do.
0:26:21 > 0:26:23AINSLEY SIGHS He's so tough, isn't he?
0:26:23 > 0:26:25He's so tough. He cracks the whip
0:26:25 > 0:26:27and suddenly you've just got to get on with it.
0:26:27 > 0:26:30'Now bossy Len's off for a chat with Majvor,
0:26:30 > 0:26:33'I'm keen to find out what we're going to be cooking.'
0:26:33 > 0:26:35On our menu, we've got a reindeer burger.
0:26:35 > 0:26:38- That's very, very popular. - You've made some up here?
0:26:38 > 0:26:40- Shall I pop that on the grill for you?- Yeah, you can do that.
0:26:40 > 0:26:42Anything else you're going to show me?
0:26:42 > 0:26:44Yeah, we're going to make the Swedish hash.
0:26:44 > 0:26:48I'm going to fry it in the pan so we need some butter.
0:26:50 > 0:26:53- Let them cook down a bit. - And we got the onion.
0:26:53 > 0:26:55- Enough there, Chef?- Yeah.
0:26:55 > 0:26:56What's going in here then, Chef?
0:26:56 > 0:26:58Roast beef, smoked ham.
0:26:58 > 0:27:02And it's a Swedish sausage called falukorv.
0:27:02 > 0:27:04- Falukorv.- Falukorv.
0:27:05 > 0:27:10What do you think are the specialities of Swedish food?
0:27:10 > 0:27:12I think it's all the pickled things we do.
0:27:12 > 0:27:14And there's this joke, you know, in Sweden, as well,
0:27:14 > 0:27:17that if you pickle it, the Swede will eat it.
0:27:17 > 0:27:20Well, I like a bit of pickle. We called it slap and tickle.
0:27:20 > 0:27:23When I was a kid, you had a nice bit of slap and tickle.
0:27:23 > 0:27:25So this is a typical Swedish hash
0:27:25 > 0:27:27and you're going to get this all over Sweden?
0:27:27 > 0:27:29This is all over Sweden.
0:27:29 > 0:27:32And the tradition is that it's leftovers.
0:27:32 > 0:27:35- Ah.- That's from the old days, the leftovers...
0:27:35 > 0:27:36- That's what a hash is though, isn't it?- Yeah.
0:27:36 > 0:27:40A hash is like that, anything that's left over, throw it in.
0:27:41 > 0:27:44And I think you do meats like elk?
0:27:44 > 0:27:46Not so much elk, maybe.
0:27:46 > 0:27:48We do more reindeer, you know.
0:27:48 > 0:27:49- Is it popular?- Oh, very popular.
0:27:49 > 0:27:52People are a bit suspicious to start with
0:27:52 > 0:27:53but then they really love it.
0:27:53 > 0:27:57I would be suspicious of reindeer, yeah.
0:27:57 > 0:27:58See, I think with food,
0:27:58 > 0:28:01- it's more or less what you get used to growing up.- It is.
0:28:01 > 0:28:06You know? And, you know, when I was a kid in East London,
0:28:06 > 0:28:08reindeer wasn't a popular dish.
0:28:08 > 0:28:10I can imagine that.
0:28:12 > 0:28:13Think they're getting there,
0:28:13 > 0:28:15- I've turned the burger once, Chef. - Thanks.
0:28:15 > 0:28:18- They are looking good. - Little bit...- Mmm.
0:28:22 > 0:28:25- And you want a quick bit of flavour? - Yeah.- Absolutely.
0:28:25 > 0:28:28- And then we have to fry an egg on top of this.- Oh, wow.
0:28:32 > 0:28:34That's what you want, isn't it, eh?
0:28:35 > 0:28:38So does Goran cooking up Swedish food,
0:28:38 > 0:28:41does that bring back memories of living back in Sweden?
0:28:41 > 0:28:45Oh, it certainly does and, in fact, my grandmother was a chef as well,
0:28:45 > 0:28:47and worked on the ferries between Finland and Sweden.
0:28:47 > 0:28:50As a child, I was allowed to eat as many sausages
0:28:50 > 0:28:52and ice cream and strawberries as a I wished as well.
0:28:52 > 0:28:54- Oh.- So, that is a nice memory.
0:28:54 > 0:28:58Yeah, what a wonderful childhood. I would have loved to have been you,
0:28:58 > 0:29:01steaming into the strawberries and everything. Marvellous.
0:29:01 > 0:29:03Ainsley and Goran are in that kitchen
0:29:03 > 0:29:07- cooking up some typical Swedish food for me to eat.- Yeah.
0:29:07 > 0:29:10Now, should it be the case that I don't like it,
0:29:10 > 0:29:12you can finish the plate for me.
0:29:12 > 0:29:14OK. I will do but I'm sure you'll like it.
0:29:17 > 0:29:19How about that? One reindeer burger.
0:29:24 > 0:29:27- What would you call that in Sweden? - Pytt i panna.
0:29:27 > 0:29:29Pytt i panna, Len, here comes your pytt i panna.
0:29:33 > 0:29:35'Time for Len to sample a bit of Sweden.'
0:29:35 > 0:29:37I must say, it's about time.
0:29:37 > 0:29:39Don't you start.
0:29:39 > 0:29:41There you go, my son.
0:29:41 > 0:29:44- And one pytt i panna.- Pytt i panna.
0:29:44 > 0:29:48Oh, I tell you, it all looks delicious.
0:29:48 > 0:29:49Let me tell you that.
0:29:49 > 0:29:55And, see, I don't tell everyone these little secrets,
0:29:55 > 0:29:58I love beetroot.
0:29:58 > 0:30:00So, I'm just going to try it
0:30:00 > 0:30:03to see if it's up to my grandfather's standard.
0:30:03 > 0:30:06I used to go down the market when I was a kid, Len,
0:30:06 > 0:30:09and they'd be boiling the beetroots there in the market,
0:30:09 > 0:30:12the steam would come out and the smell of it was just fantastic.
0:30:12 > 0:30:16Can I...my grandmother's job, cos we were greengrocers, my family...
0:30:16 > 0:30:20- Mm-hm.- My grandmother's job was to boil the beetroots
0:30:20 > 0:30:24and it was a big cauldron thing with a flame underneath.
0:30:24 > 0:30:28And fill it up with water and then when it was tepid,
0:30:28 > 0:30:29she used to put me in it.
0:30:29 > 0:30:31And I swear to you.
0:30:31 > 0:30:34And that's how I got my bath every night
0:30:34 > 0:30:37was in the beetroot boiler. And then out I'd come,
0:30:37 > 0:30:40up would go the temperature, in would go the beetroot.
0:30:40 > 0:30:42Len's beetroots.
0:30:42 > 0:30:45Do you cook it the same way in Sweden, just boil them up
0:30:45 > 0:30:47or do you have a different way of doing it?
0:30:47 > 0:30:49We boil it and then we pickle it.
0:30:49 > 0:30:51- Then you bathe in it?- Yeah.
0:30:51 > 0:30:53THEY ALL LAUGH
0:30:53 > 0:30:56- Lovely.- The beetroot is delicious. - Hm-mm.
0:30:56 > 0:30:59Now look, tell me again what this is? This is potato, is it?
0:30:59 > 0:31:01- It's like a hash.- Like a hash... - It's like a Swedish hash.
0:31:01 > 0:31:03And it's got different...it's got the smoked sausage in it,
0:31:03 > 0:31:05it's got the beef in it and the ham, right?
0:31:05 > 0:31:07Traditionally Swedish.
0:31:13 > 0:31:16- Hold my hand, please. - I told you. I warned you, Goran.
0:31:16 > 0:31:18Look, look, look. This is what happens.
0:31:18 > 0:31:20- Get him off, get him off. - Yeah, stop it.
0:31:20 > 0:31:22THEY LAUGH
0:31:22 > 0:31:24Goran, this tastes a little bit like heaven.
0:31:24 > 0:31:26- Hm-mm.- Oh, wow.
0:31:26 > 0:31:29One of my all-time favourites is ham, egg and chips
0:31:29 > 0:31:34and this is a sort of a Swedish version of ham, egg and chips.
0:31:34 > 0:31:37- Just chopped up a little bit smaller. - Yeah, but actually it's nicer.
0:31:37 > 0:31:40- You see? - 'Wow, better than his favourite?'
0:31:40 > 0:31:43'Let's see what he makes of the reindeer.'
0:31:43 > 0:31:47- You've got to try that burger. - Now, what burger is this?
0:31:47 > 0:31:48It's a burger.
0:31:48 > 0:31:51I've got to be honest, I don't quite trust you. Is this a burger?
0:31:51 > 0:31:53- It's a burger.- It's a burger, yeah.
0:31:53 > 0:31:55Well, I'm not going to lie to you, it's a burger.
0:31:55 > 0:31:57- We'll see if he can figure it out. - Yeah.
0:32:00 > 0:32:03- It's got a smoother texture. - Smoother texture, OK.
0:32:03 > 0:32:06I don't know what goes into a burger burger.
0:32:06 > 0:32:10Well, this particular burger's got a big, red shiny nose.
0:32:10 > 0:32:13- Don't tell me I'm eating Rudolph. - You are.
0:32:13 > 0:32:15- OTHERS LAUGH - Is it really?
0:32:15 > 0:32:18- Reindeer burger? - It's a reindeer burger, yeah.
0:32:18 > 0:32:21Well, if I'm honest, I'm going to eat some more of it
0:32:21 > 0:32:23because I don't mind it.
0:32:23 > 0:32:25See, a lot of the time,
0:32:25 > 0:32:27- it's the thought of what you're eating...- Hm.- Hm.
0:32:27 > 0:32:30- rather than the taste...- Yeah. - ..of what you're eating.
0:32:30 > 0:32:32That's why I didn't want to put you off to start with
0:32:32 > 0:32:33so once you taste it, then you know.
0:32:33 > 0:32:36Cos that's what it's all about with food, isn't it?
0:32:36 > 0:32:38- Do you find the same thing? - Yeah.- Exactly.
0:32:38 > 0:32:39- It's a discovery, isn't it?- It is.
0:32:39 > 0:32:43And lots of our guests, they're a bit worried about eating reindeer.
0:32:43 > 0:32:47- Yeah.- And I'm always explaining that if you don't support people
0:32:47 > 0:32:49- who rear the reindeers, they will disappear.- Hm.
0:32:49 > 0:32:51- The whole culture will disappear. - Yeah?
0:32:51 > 0:32:53And it will be such a shame
0:32:53 > 0:32:55- because it's a lovely game. - There'd be no Christmas.
0:32:55 > 0:32:57No Christmas.
0:32:57 > 0:32:59Very, very popular over there.
0:32:59 > 0:33:00Chuck that on there.
0:33:02 > 0:33:03It's not even gamey, you wouldn't know.
0:33:03 > 0:33:06- No, you wouldn't.- No. Very lean.- Lean.- Not fatty.
0:33:06 > 0:33:08No, that's right.
0:33:08 > 0:33:11Well, thank you. I've got to say, this is a fabulous experience.
0:33:11 > 0:33:12What do you think, Len?
0:33:12 > 0:33:15This, I could eat, I could eat all of this,
0:33:15 > 0:33:20and 100% I would have that every single day for my breakfast.
0:33:20 > 0:33:24Other than herring, I've never had any Scandinavian food
0:33:24 > 0:33:28and this is a real eye-opener, it's delicious.
0:33:28 > 0:33:30- Nice to hear, thank you. - Well, it's the truth.
0:33:30 > 0:33:32I know what you're thinking.
0:33:32 > 0:33:34You're thinking, "Uh-oh, reindeer."
0:33:34 > 0:33:39Well, OK, it's reindeer but it is delicious.
0:33:39 > 0:33:40'Nuff said.
0:33:47 > 0:33:51- So, Len, any surprises eating Swedish food for the first time?- Yes.
0:33:51 > 0:33:55I enjoyed it far more than I thought I would.
0:33:55 > 0:33:57Of course, I knew about the pickled herring
0:33:57 > 0:34:00and I knew I'd like that, which I do,
0:34:00 > 0:34:06but the breakfast hash with the egg was superb.
0:34:06 > 0:34:09I found the Rudolph burger much more tasty
0:34:09 > 0:34:11than I first imagined it.
0:34:11 > 0:34:13I thought it was going to be totally different
0:34:13 > 0:34:15and strange-tasting but it wasn't.
0:34:15 > 0:34:16- It was good.- It was good.
0:34:16 > 0:34:18Not bad. What's up next?
0:34:18 > 0:34:20Come and show me.
0:34:20 > 0:34:22Len's impressed me with his sense of adventure
0:34:22 > 0:34:24but I'm not done with his taste buds yet.
0:34:24 > 0:34:27I'm going to cook him something inspired by the flavours
0:34:27 > 0:34:28I've introduced him to today.
0:34:28 > 0:34:31Barbecued Korean salmon and mango salsa.
0:34:31 > 0:34:34First thing I'm going to do is make up that marinade.
0:34:35 > 0:34:36Brown sugar.
0:34:39 > 0:34:41Now I'm going to add our sesame oil,
0:34:41 > 0:34:44this one's toasted which gives it a richer flavour.
0:34:46 > 0:34:48Bit of mirin.
0:34:50 > 0:34:52And then our gochujang,
0:34:52 > 0:34:54which is like a chilli paste.
0:34:54 > 0:34:57And it's quite fiery, this, so just a little bit.
0:34:59 > 0:35:01That's going to make that lovely and fiery, that.
0:35:01 > 0:35:04That chilli paste is so important in Korean cooking.
0:35:04 > 0:35:06Now we're moving onto the ginger.
0:35:06 > 0:35:11I'm just going to grate that straight into our bowl.
0:35:11 > 0:35:13And we're going to follow that with the garlic.
0:35:20 > 0:35:22There you go.
0:35:22 > 0:35:25Now, we're just going to whisk that all together.
0:35:27 > 0:35:29That smells so good.
0:35:29 > 0:35:31Just hope Len's going to like it.
0:35:31 > 0:35:34OK, going to take our salmon and just slide that in.
0:35:36 > 0:35:39Beautiful. Let that sit in there for about five, ten minutes,
0:35:39 > 0:35:42then we'll whack it on the barbecue.
0:35:42 > 0:35:44Now we'll make up that lovely mango salad.
0:35:44 > 0:35:47The idea of the mango...you want it a little bit green,
0:35:47 > 0:35:48that means a little bit underripe,
0:35:48 > 0:35:51you don't want anything sort of too juicy and too sweet.
0:35:51 > 0:35:54Now, I'm putting it straight onto the old mandoline.
0:36:01 > 0:36:05Lovely. And you get those lovely little strips there of mango.
0:36:05 > 0:36:06That's perfect, that's what you want.
0:36:06 > 0:36:09And if you don't do it on something like a mandoline,
0:36:09 > 0:36:12you can do it on your food processor, you've got one of those blades,
0:36:12 > 0:36:13really up to you.
0:36:13 > 0:36:16Now, for that onion, pickled ginger and chilli.
0:36:23 > 0:36:27And, really, chilli is all about what you think you'd like.
0:36:27 > 0:36:30I mean, if you want it really hot then add a little bit more.
0:36:30 > 0:36:33If you want it milder, just put a little hint in there.
0:36:34 > 0:36:37And I'm going to follow that with the picked ginger.
0:36:40 > 0:36:42And now for the coriander.
0:36:47 > 0:36:50And for the lime juice now.
0:36:53 > 0:36:55Lime, Len's going to think it's a mojito.
0:36:55 > 0:36:57HE LAUGHS
0:36:57 > 0:36:59"Yeah, I like them, Ains."
0:37:01 > 0:37:03Oh, dear.
0:37:03 > 0:37:05All right, that's it.
0:37:05 > 0:37:07And last but not least, just a little sprinkling of sugar.
0:37:07 > 0:37:09OK, you don't need too much of it.
0:37:09 > 0:37:11All right, just a little touch of that.
0:37:11 > 0:37:12That's it.
0:37:13 > 0:37:16Now, just bring those lovely flavours together now.
0:37:16 > 0:37:18Look at that. Beautiful.
0:37:18 > 0:37:20Just combine those flavours.
0:37:22 > 0:37:26And now for the star of the show, it's the salmon.
0:37:26 > 0:37:28It's been marinating there for about ten, 15 minutes
0:37:28 > 0:37:31and we're just going to slap that straight onto our barbecue,
0:37:31 > 0:37:33you can see that's nice and hot.
0:37:34 > 0:37:36That's what we're looking for.
0:37:36 > 0:37:39You want to cook that for about three or four minutes each side,
0:37:39 > 0:37:41depending on the thickness of your salmon.
0:37:41 > 0:37:43But you still want to keep that quite pink.
0:37:43 > 0:37:46Now, whilst that's cooking, I'll just get a little bit of jasmine rice
0:37:46 > 0:37:48so we can serve that on the side with our mango salad.
0:37:51 > 0:37:54You can see that's cooking through really nicely there.
0:37:54 > 0:37:57That's what I'm talking about it being a little bit pink, all right?
0:37:57 > 0:37:58Don't overcook your fish.
0:37:58 > 0:38:01I think that's why we Brits get a little bit funny about cooking fish
0:38:01 > 0:38:04cos sometimes it dries out, yeah, I literally mean it dries out.
0:38:04 > 0:38:07You don't want to do that, you want to retain a little bit
0:38:07 > 0:38:09of that sort of moistness in your fish
0:38:09 > 0:38:13cos that's when you get the real satisfaction of the flavour.
0:38:14 > 0:38:18Give that a little bit more of a touch with this lovely marinade.
0:38:18 > 0:38:21I think we're about ready to serve.
0:38:29 > 0:38:32So, you can take a little bit of sesame if you want
0:38:32 > 0:38:33to just put on that rice.
0:38:35 > 0:38:38And we're going to just pop a little bit of this delicious mango salad
0:38:38 > 0:38:40on the top there.
0:38:42 > 0:38:44Lovely, there you go.
0:38:44 > 0:38:46Now...
0:38:46 > 0:38:50..no-one, I said, no-one is going to refuse that.
0:38:51 > 0:38:54Oh, well, maybe apart from Len, that is.
0:38:54 > 0:38:57But if he doesn't, there's always the lovely people of London.
0:38:57 > 0:39:00Time to head out to my mobile kitchen and give it a go.
0:39:00 > 0:39:02So what you doing?
0:39:02 > 0:39:06Hey, I've cooked a beautiful bit of salmon on the Korean barbecue for you
0:39:06 > 0:39:07and on top of it
0:39:07 > 0:39:10I've served a delicious mango salad.
0:39:10 > 0:39:14Oh, well, I must say it looks very appetizing.
0:39:14 > 0:39:16There you go. You don't need that. Please.
0:39:16 > 0:39:18- It does look nice.- Please, please.
0:39:18 > 0:39:19- I like mango...- Yeah?
0:39:19 > 0:39:22I like salmon, so why won't I like it?
0:39:30 > 0:39:32- Is it a winner?- Winner, winner.
0:39:32 > 0:39:35There's another dance coming along there, my son.
0:39:37 > 0:39:41It's a winner. It's a winner.
0:39:41 > 0:39:43- Well, it is a winner and I'll tell you why.- Yeah.
0:39:43 > 0:39:47The salmon is moist, which I like,
0:39:47 > 0:39:50and it is flavoursome.
0:39:50 > 0:39:54In addition to that, you've got this lovely mango affair
0:39:54 > 0:39:56which has got a sweetness to it.
0:39:56 > 0:39:57Oh, absolutely.
0:39:57 > 0:40:04And the sweetness with that tangy, lovely flavour of the salmon...
0:40:04 > 0:40:06Well, I tell you what.
0:40:06 > 0:40:08It is...
0:40:09 > 0:40:10I've got to do it.
0:40:10 > 0:40:12It is fabulous.
0:40:12 > 0:40:13Wonderful.
0:40:13 > 0:40:16I'm knocking up a bit for our lovely people of...
0:40:16 > 0:40:17- New Malden.- New Malden.
0:40:17 > 0:40:20So, I think we can get them over here, we want them to try.
0:40:20 > 0:40:23And if they react like you do, I'll be a very, very happy man.
0:40:23 > 0:40:26Chill out. I'm going to rustle up some people.
0:40:26 > 0:40:28He's happy. I'm so overjoyed.
0:40:28 > 0:40:31Right, line up, line up, let's be having ya.
0:40:31 > 0:40:36- Please, come through and try this, please.- That looks amazing.
0:40:36 > 0:40:38- There's one for you, my darling. - Thank you very much, Len.
0:40:38 > 0:40:41- And take one of these.- Thank you. - There we are.- Do you want a doily?
0:40:41 > 0:40:42Please take one.
0:40:44 > 0:40:49- Yeah.- Yeah, come on, roll up, roll up, roll up, New Malden.
0:40:49 > 0:40:52Come on, get yourself a wonderful Korean treat.
0:40:52 > 0:40:55This salmon is very succulent, very juicy, you can...
0:40:55 > 0:40:57and it goes really well with the rice.
0:40:57 > 0:40:59The mango salad is very refreshing.
0:40:59 > 0:41:04Yeah, beautiful. This is salmon with rice and some mango salad.
0:41:04 > 0:41:06- Little chilli mango salad. - Yes, I love it. There you go.
0:41:06 > 0:41:11- Hey-ho.- That's it. Mango salad. There you go.
0:41:11 > 0:41:13I can taste the sesame, as well.
0:41:13 > 0:41:15So I think it's brilliant for me. Yeah.
0:41:17 > 0:41:19Well, I don't really eat salmon.
0:41:19 > 0:41:21So, for me to like it, it's quite special.
0:41:21 > 0:41:25- Do you like salmon?- I love salmon. - There you go.- Come and try it then.
0:41:25 > 0:41:28Very, very, very light summery dish, very enjoyable.
0:41:28 > 0:41:30Ah, Len, what an event that was.
0:41:30 > 0:41:33What an event indeed, eh?
0:41:33 > 0:41:36I must say, it's been a terrific day. You know?
0:41:36 > 0:41:39I loved...I loved the Swedish food.
0:41:39 > 0:41:40Well, they were on a winner straight away
0:41:40 > 0:41:43because it was like posh ham, egg and chips.
0:41:43 > 0:41:45Right, that was delicious.
0:41:45 > 0:41:48I was very dubious about the Korean stuff.
0:41:48 > 0:41:49Tell me about it, I saw your face.
0:41:49 > 0:41:52Yeah. You know, I thought, "Oh, here we go."
0:41:52 > 0:41:54But I loved the whole experience from the start.
0:41:54 > 0:41:57Sitting there and the barbecue going
0:41:57 > 0:41:59and then, you know, have a bit of this
0:41:59 > 0:42:02and once that you got the smells of that food
0:42:02 > 0:42:05- on those hot charcoal or whatever. - Yeah, it was.
0:42:05 > 0:42:08And the smells, it made your mouth water.
0:42:08 > 0:42:12So, Len, tell me, what about the salmon and mango, what was...?
0:42:12 > 0:42:15- Well, I've got to say...- Erm, what was that like?- Yeah, I know, look...
0:42:15 > 0:42:17No, what I don't want, Ainsley,
0:42:17 > 0:42:20I don't want you getting all swollen headed, right?
0:42:20 > 0:42:23- Oh.- But I've got to say...- Hm-mm.
0:42:23 > 0:42:26..again, a culinary delight.
0:42:26 > 0:42:29I loved the salmon, I loved the moistness.
0:42:29 > 0:42:31And yet you just charred it round the edge
0:42:31 > 0:42:33to give it a little bit of snap.
0:42:33 > 0:42:36And then that sweetness of that mango.
0:42:36 > 0:42:38And then you put the two together.
0:42:38 > 0:42:43It was just a culinary explosion of flavours in me mouth,
0:42:43 > 0:42:44it was delicious.
0:42:44 > 0:42:48So, after our day of zingy Korean flavours...
0:42:48 > 0:42:50- It's delicious.- Oh, wow. - And I mean that.
0:42:50 > 0:42:52..and surprising Swedish dishes...
0:42:52 > 0:42:55- Don't tell me I'm eating Rudolph. - You are.
0:42:55 > 0:42:58- OTHERS LAUGH - Is it really?
0:42:58 > 0:43:02Will any of today's plates make it into Len's top ten?
0:43:03 > 0:43:04I'm going to make room
0:43:04 > 0:43:07for that scrumptious Swedish hash.
0:43:07 > 0:43:08So out goes my favourite,
0:43:08 > 0:43:10ham, egg, and chips,
0:43:10 > 0:43:12and in comes that pytt i panna.
0:43:12 > 0:43:14Oh-oh-oh. Wonderful.
0:43:14 > 0:43:16- You're on a roll, son.- I know.
0:43:16 > 0:43:19But, you know, the only way now is down.
0:43:19 > 0:43:21So you better keep me coming.
0:43:23 > 0:43:25All right, I haven't done me salsa yet.
0:43:25 > 0:43:28THEY LAUGH