0:00:02 > 0:00:04What you got going on here? Ham, egg and chips?
0:00:04 > 0:00:06Great British food.
0:00:06 > 0:00:09'As a chef, food is my life.' Lovely.
0:00:09 > 0:00:11THEY LAUGH
0:00:11 > 0:00:12Don't try that at home!
0:00:12 > 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.
0:00:26 > 0:00:30- This is the chicken's feet. - Chicken's feet?- That's right.- No.
0:00:30 > 0:00:32'I've travelled the world but never had the courage
0:00:32 > 0:00:35- 'to experience new cuisines...'- Ah! - LEN CRINGES
0:00:35 > 0:00:37'and always stuck with what I know.'
0:00:37 > 0:00:40- Look. What's your favourites there? - Chips.- Chips.
0:00:40 > 0:00:42'But after using a pancake once to wipe me face...'
0:00:42 > 0:00:44What is he like?
0:00:44 > 0:00:47- 'Me family decided enough was enough.'- Yes.
0:00:47 > 0:00:51'And that my taste buds needed to be brought into the 21st century.'
0:00:51 > 0:00:52Hot.
0:00:52 > 0:00:56There's a lot more to this culinary world of ours than pickled 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.'
0:01:02 > 0:01:03THEY LAUGH
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?
0:01:16 > 0:01:18- I liked it. - And that's all I need to know.
0:01:25 > 0:01:27For the last decade, I've been a judge
0:01:27 > 0:01:28on Strictly Come Dancing.
0:01:29 > 0:01:32London born and bred 71 years ago,
0:01:32 > 0:01:36my taste buds have been influenced by my nan's cooking.
0:01:37 > 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 > 0:01:50my palate has experienced and travelled to every part of the globe.
0:01:52 > 0:01:55Over the last 20 years, there's been a food explosion across Britain
0:01:55 > 0:02:00and now no matter what you desire, every cuisine is catered for.
0:02:01 > 0:02:05For 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 > 0:02:12full English breakfast.
0:02:12 > 0:02:14Oh-ho and a jam roly-poly.
0:02:14 > 0:02:17- LEN 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 > 0:02:27'and show him that there's more to life
0:02:27 > 0:02:30'than a prawn cocktail from 1976.'
0:02:34 > 0:02:38Today, Ainsley and I have brought the shiny silver kitchen
0:02:38 > 0:02:40to the capital of Wales - Cardiff.
0:02:42 > 0:02:44And let's hope I can get Len's food dragon to roar
0:02:44 > 0:02:47with a few new dishes that have never slipped past
0:02:47 > 0:02:49his delicate taste buds.
0:02:49 > 0:02:51On the menu today...
0:02:51 > 0:02:54The Germans give me an eye full.
0:02:54 > 0:02:57- Oh, wow.- Well done.
0:02:57 > 0:03:00You can't get your head in this with the lid.
0:03:00 > 0:03:01Oh...lovely.
0:03:04 > 0:03:07I plate up Italian with a twist
0:03:07 > 0:03:10Are you lot ready for this? CHEERING
0:03:10 > 0:03:12- Yeah,- all right, then. Bellissimo.
0:03:12 > 0:03:15Hey, Ainsley, you've got a bellissimo here.
0:03:17 > 0:03:20'And after 71 years of resistance...'
0:03:20 > 0:03:22Here I go.
0:03:22 > 0:03:24'..I finally try pasta.'
0:03:42 > 0:03:44- This is a bit all right, isn't it, hey?- It's lovely.
0:03:44 > 0:03:47- Weather's good.- Here we are. Yeah. I'm feeling good about this.- Yeah.
0:03:47 > 0:03:49Cardiff, you been here before, Len?
0:03:49 > 0:03:51I have been to Cardiff.
0:03:51 > 0:03:55My dad, just after the war, he was an electrician
0:03:55 > 0:03:57and he was working down here with my mum who brought me
0:03:57 > 0:03:59but I was only a baby.
0:03:59 > 0:04:01But we were near Llanelli.
0:04:01 > 0:04:04- And the Welsh are just so warm. - They're warm, they're friendly,
0:04:04 > 0:04:06- they've got a bit of soul and passion.- Yeah.
0:04:06 > 0:04:07- What not to like?- I know.
0:04:07 > 0:04:10And we've got the food too, let's not forget that, Len.
0:04:10 > 0:04:12- Got some treats in store for you. - Let's tuck in.- Yeah.
0:04:12 > 0:04:14Come on, mate.
0:04:14 > 0:04:17'Len and I are getting our first flavour of the city centre
0:04:17 > 0:04:20'with a taste of a country with close ties to Wales.
0:04:20 > 0:04:21'It's Italy.'
0:04:23 > 0:04:26Cardiff, capital city of Wales,
0:04:26 > 0:04:30is one of the oldest multicultural communities in Britain.
0:04:30 > 0:04:33As a port city from the early 1800s,
0:04:33 > 0:04:36migrants from over 50 countries sailed in to work
0:04:36 > 0:04:38in the thriving coal industry.
0:04:38 > 0:04:42Due to the volume of coal exported around the world,
0:04:42 > 0:04:44Cardiff was known as King Coal.
0:04:46 > 0:04:49Many coal merchants and shipping agents were Italians.
0:04:49 > 0:04:52Ex-seamen who arrived in Britain after the Second World War
0:04:52 > 0:04:55through the European Voluntary Working Service
0:04:55 > 0:04:59in response to the labour shortages here in the UK.
0:04:59 > 0:05:03Other Italians had already settled throughout the county of Glamorgan
0:05:03 > 0:05:06in the 19th and early 20th centuries,
0:05:06 > 0:05:09escaping poor farming conditions in Italy
0:05:09 > 0:05:12with many famously establishing cafes, restaurants
0:05:12 > 0:05:15and ice cream parlours.
0:05:15 > 0:05:19These businesses have been passed down through the generations
0:05:19 > 0:05:23and many descendants are running the same or similar businesses today.
0:05:25 > 0:05:28Italian cuisine, what does that conjure up in your mind, Len?
0:05:28 > 0:05:30Spaghetti. I don't like it.
0:05:30 > 0:05:32I don't like the look of it, anyway. I've never had it.
0:05:32 > 0:05:34There was that lovely moment in Lady And The Tramp
0:05:34 > 0:05:35when they were sucking...
0:05:37 > 0:05:39- You remember that bit though? - Course I do.
0:05:39 > 0:05:42I don't like the first taste to be the same as the last taste.
0:05:42 > 0:05:44No, I like a little bit of that.
0:05:44 > 0:05:48And over there. Oh, a little bit of broccoli and a bit of potato.
0:05:48 > 0:05:52If I go into restaurants, Italian-y restaurants, I have been in them,
0:05:52 > 0:05:53I'm not saying I haven't,
0:05:53 > 0:05:56and I've had a chicken escalope -
0:05:56 > 0:06:00nice - with rosemary potatoes - nice.
0:06:00 > 0:06:02And a very nice, fresh green salad.
0:06:02 > 0:06:05Italian cuisine is so diverse, there's so much going on.
0:06:05 > 0:06:07It is not just pasta.
0:06:07 > 0:06:09There's a lot more to it and that's what I want to show you.
0:06:09 > 0:06:13- Now, watch my face, see that? That boyish grin?- Yeah.
0:06:13 > 0:06:15That's because what you're saying is, "No pasta."
0:06:15 > 0:06:17And that's pleased me.
0:06:17 > 0:06:19Well, I'm not saying no pasta,
0:06:19 > 0:06:22I'm saying there's more to it than just pasta.
0:06:22 > 0:06:24Just make your mind up, it's either pasta or not.
0:06:24 > 0:06:26I'm turning me back on you.
0:06:26 > 0:06:28Oh, sometimes you just make me want to go...
0:06:28 > 0:06:30- AINSLEY GROWLS - Well, come on, let's go and eat.
0:06:30 > 0:06:32Yeah, come on then.
0:06:32 > 0:06:35'How can anyone go through life having never eaten
0:06:35 > 0:06:38'one of the greatest inventions of the food world?
0:06:38 > 0:06:40'It's just a mystery to me.
0:06:40 > 0:06:43'I know I've got a real challenge on this one
0:06:43 > 0:06:44'but if any restaurant can get Len
0:06:44 > 0:06:49'appreciating the fresh and varied flavours of Italian cuisine,
0:06:49 > 0:06:51'it's this place.'
0:06:51 > 0:06:53'A Cardiff institution that's been serving up
0:06:53 > 0:06:58'traditional, homely Italian dishes for an impressive 32 years.
0:06:58 > 0:07:02'And it's run by Welsh Italian Giovanni Malacrino.'
0:07:02 > 0:07:04- Buongiorno.- Buongiorno.
0:07:04 > 0:07:07- Come on, Giovanni, this is Len. How you doing?- Nice to meet you.
0:07:07 > 0:07:10- Yeah, good, pleasure having you here.- Lovely to see you too, my man.
0:07:12 > 0:07:15'Giovanni was born in the Calabria region of Italy
0:07:15 > 0:07:18'and a lot of his staff hail from his home city
0:07:18 > 0:07:19'including head chef, Max...'
0:07:19 > 0:07:23- Hey, Max!- Hey, ciao. - Ciao, how are you?- Come stai?
0:07:23 > 0:07:25'..who's going to ease Len's taste buds in today
0:07:25 > 0:07:29'with a classic Italian dish of veal and pancetta.'
0:07:30 > 0:07:32Wow, look at this pancetta. Look at that.
0:07:32 > 0:07:34All the way from Italy.
0:07:34 > 0:07:36Oh, the smell is so fantastic.
0:07:36 > 0:07:38Is there very different types of pancetta, Max?
0:07:38 > 0:07:41Well, this one is our Italian version of bacon.
0:07:41 > 0:07:43This one is smoked, it's much thinner than, like,
0:07:43 > 0:07:45- the British bacon.- Yeah.
0:07:45 > 0:07:47We remove the skin because it's hard.
0:07:47 > 0:07:50- Now we thin slice the pancetta. - Who taught you this?
0:07:50 > 0:07:53Is this a classic dish that has been with the restaurant?
0:07:53 > 0:07:56It's a classic Italian dish from the very, you know,
0:07:56 > 0:07:58- like, from the grandmothers.- Mm-hm.
0:07:58 > 0:08:00- And they taught us how to do this. - Yeah.
0:08:00 > 0:08:02Now, how did you get started?
0:08:02 > 0:08:05Was it your parents that got you cracking into this business?
0:08:05 > 0:08:08I came here when I was three, from Italy, you know,
0:08:08 > 0:08:11and when I was 12, my father bought a chip shop.
0:08:11 > 0:08:14Within seven days, we had queues coming out the door, you know?
0:08:14 > 0:08:17And we were the very first chip shop ever to do spaghetti bolognese.
0:08:17 > 0:08:18Really?
0:08:18 > 0:08:20I am a true Welsh Italian,
0:08:20 > 0:08:22born in Italy and brought up in Wales, you know?
0:08:22 > 0:08:24And they say to me, "Are you Welsh or Italian?"
0:08:24 > 0:08:29And I say to them, "My heart is Italian but my wallet is Welsh."
0:08:29 > 0:08:32- Boyo.- Yeah, boyo.
0:08:32 > 0:08:33Yeah, terrific.
0:08:33 > 0:08:35The dish is going to be, like, involtini,
0:08:35 > 0:08:39which is - in Italian words - to roll up.
0:08:39 > 0:08:43- To roll up. OK. il-folt-ino? - Involtini.
0:08:43 > 0:08:45- It's liars...- Layers of...
0:08:45 > 0:08:48Oh, layers, sorry, not liars but layers.
0:08:48 > 0:08:51AINSLEY LAUGHS Doesn't matter, that's beautiful.
0:08:51 > 0:08:53And this is the finest veal, is it?
0:08:53 > 0:08:54The best you can get.
0:08:54 > 0:08:58Noce di vitello in Italian, which is the nice part of the veal.
0:08:58 > 0:09:01- Hmm.- We put the veal on top of the pancetta.
0:09:01 > 0:09:02- Just to cover it.- Mm-hm.
0:09:02 > 0:09:05Bel Paese - soft Italian cheese
0:09:05 > 0:09:07which melts fantastically in the involtini.
0:09:07 > 0:09:10- Can I have a little bit? - Yeah, you can have all of it.
0:09:10 > 0:09:12- We can share, if you like.- OK.
0:09:12 > 0:09:16- Oh, my God, you take too much, Max! - I'm sorry!- Ah.
0:09:16 > 0:09:18AINSLEY LAUGHS
0:09:21 > 0:09:24- Enough, Chef?- Yeah.- Beautiful.
0:09:24 > 0:09:26- Fantastic. OK. A boiled egg...- Uh-huh.
0:09:26 > 0:09:29..some salvia, sage.
0:09:29 > 0:09:32Sage is fantastic.
0:09:32 > 0:09:35- So, two or three lovely sage leaves. - Yeah.
0:09:36 > 0:09:39The last bit, we roll it.
0:09:39 > 0:09:41OK?
0:09:41 > 0:09:43'You roll it, roll it, roll it.
0:09:43 > 0:09:45'Essentially, this is beef, bacon, cheese and egg -
0:09:45 > 0:09:48'all things Len loves.
0:09:48 > 0:09:50'Surely this has got to be a winner?'
0:09:50 > 0:09:52What do you think it is about Italian food that,
0:09:52 > 0:09:55you know, makes people want to come in and...
0:09:55 > 0:09:59It always seems to be a social sort of thing, eating Italian food.
0:09:59 > 0:10:01I mean, in Italy we've got a thing called spaghettata.
0:10:01 > 0:10:03So, at midnight, you know,
0:10:03 > 0:10:05people instead of going out drinking and dancing,
0:10:05 > 0:10:07sometimes they just get together
0:10:07 > 0:10:09and they just have a plate of spaghetti.
0:10:09 > 0:10:11And usually it's aglio, olio e peperoncino
0:10:11 > 0:10:15which is garlic, oil and chilli pepper, you know?
0:10:15 > 0:10:17And a bit of Parmesan cheese.
0:10:17 > 0:10:20'To cook, first the involtini needs to be seared in a pan
0:10:20 > 0:10:21'with olive oil.'
0:10:21 > 0:10:23It's starting to crisp up a little bit.
0:10:23 > 0:10:24- Absolutely.- Beautiful.
0:10:24 > 0:10:28And the smell, that smoke, that smoky smell is wonderful.
0:10:28 > 0:10:29- Is it nice?- Yeah, yeah.
0:10:29 > 0:10:32As long as it's all like, you know, it's nicely all around,
0:10:32 > 0:10:33that's enough.
0:10:33 > 0:10:35Cos the oven is going to cook the dish.
0:10:35 > 0:10:37Look at that, nice and crispy.
0:10:37 > 0:10:41We add a little bit of vino bianco, white wine.
0:10:41 > 0:10:45- Whoa!- Fantastico!- Look at that.
0:10:45 > 0:10:47Don't try that at home!
0:10:47 > 0:10:49HE LAUGHS
0:10:50 > 0:10:52Now, I'm going to let you in to a secret here,
0:10:52 > 0:10:57I have never had Italian...I've never had spaghetti ever.
0:10:57 > 0:11:00I'm 71, never tried it.
0:11:00 > 0:11:04What is your...you know, if you were going to say to your chef,
0:11:04 > 0:11:06"Chef, I'm hungry, I'm going to sit down, have a nice meal."
0:11:06 > 0:11:08What would you have?
0:11:08 > 0:11:09I'm very passionate about spaghetti
0:11:09 > 0:11:12and there's a reason for it, you know.
0:11:12 > 0:11:15Many years ago, when we were young we were quite poor, you know.
0:11:15 > 0:11:18My mother used to make spaghetti, for my sister and I, make spaghetti
0:11:18 > 0:11:21but it was just spaghetti with potatoes, onions
0:11:21 > 0:11:23and that was it and a bit of cheese, you know?
0:11:23 > 0:11:26We used to hate it but we couldn't leave the table
0:11:26 > 0:11:28until we ate the spaghetti, you know?
0:11:28 > 0:11:31So I used to pre-dig holes in the garden
0:11:31 > 0:11:33and as soon as my parents left the room,
0:11:33 > 0:11:36I jumped out of the room and I'd actually pour it into the holes
0:11:36 > 0:11:38and then cover it over.
0:11:38 > 0:11:40And then one April Fool's Day,
0:11:40 > 0:11:45- on the telly they were showing spaghetti growing on trees.- Yeah.
0:11:45 > 0:11:46So I said to my sister,
0:11:46 > 0:11:48"If spaghetti starts growing now, we're in trouble."
0:11:48 > 0:11:51I went and got my mother's detergents, weed killers,
0:11:51 > 0:11:54and we put the weed killers all over the garden
0:11:54 > 0:11:55to kill off these spaghetti trees
0:11:55 > 0:11:58and my father never ever could imagine
0:11:58 > 0:12:00why every plant in his garden died.
0:12:00 > 0:12:03And my pasta dish spaghetti is my favourite.
0:12:03 > 0:12:07Because, as a kid, it was always with a boring sauce,
0:12:07 > 0:12:10I now love spaghetti with meatballs.
0:12:10 > 0:12:13- I have never had a meatball. - Mmm, they're nice.
0:12:17 > 0:12:21- And now we add a little bit of the tomato.- Yeah.
0:12:21 > 0:12:23But that's not just tomato, Chef, what have you got in there?
0:12:23 > 0:12:28Olive oil, the extra virgin one, some red onion...
0:12:28 > 0:12:31basil, a little bit of oregano.
0:12:31 > 0:12:35- It's almost like...I could eat that alone.- Absolutely, salt and pepper.
0:12:35 > 0:12:38Last into the pan is the Napoletana,
0:12:38 > 0:12:41a classic slow-cooked tomato sauce with onion and basil.
0:12:43 > 0:12:45Napoletana need basil, OK?
0:12:45 > 0:12:48- It's just the kiss.- OK. The kiss? AINSLEY SMACKS HIS LIPS
0:12:51 > 0:12:54Now, that's it, we just put it in the oven for about five minutes
0:12:54 > 0:12:56and that's it, we're ready to eat it.
0:12:56 > 0:12:57Looking forward to it.
0:12:59 > 0:13:03From the smell, I think he may be ready
0:13:03 > 0:13:05- to dish up the stuff. - Yeah, ready when you are.
0:13:05 > 0:13:07Yeah, come on.
0:13:07 > 0:13:10- Ainsley, I'm peckish. - GIOVANNI LAUGHS
0:13:11 > 0:13:13'Ooh, I'm so glad Len's keen.
0:13:13 > 0:13:17'Giovanni must have done a good job of selling Italian cuisine to him.'
0:13:17 > 0:13:20Mamma mia. How about that, Len?
0:13:20 > 0:13:22- How about that?- Eh?
0:13:22 > 0:13:25I must say, it looks...nice.
0:13:27 > 0:13:31- Is this an egg? - Yeah, well done, bit of egg.
0:13:31 > 0:13:34- Bit of egg.- Yeah.- Wrapped in a sausage...like a Scotch egg?
0:13:34 > 0:13:37Hmm, you could kind of say it's Scotch egg
0:13:37 > 0:13:40but that meat is kind of ground down, this is a beautiful veal escalope.
0:13:40 > 0:13:42- It's a traditional dish in Italy. - Vitello.
0:13:42 > 0:13:47You'd have this dish at weddings, christenings, the occasional Sunday.
0:13:47 > 0:13:49- Hold your horses right? - All right, mate.
0:13:53 > 0:13:54Now, watch this.
0:13:54 > 0:13:57'I know it's not pasta but I still want him to love it.'
0:14:02 > 0:14:04- Hm. It's nice.- Yes!
0:14:05 > 0:14:07Mamma mia.
0:14:07 > 0:14:10You know, I've convinced meself over 70 odd years
0:14:10 > 0:14:13- that I don't like stuff.- Mm-hm.
0:14:13 > 0:14:15And I like it.
0:14:15 > 0:14:18- You've ruined it all, really. - There's nothing wrong with that.
0:14:18 > 0:14:20Normally, I've got to be honest,
0:14:20 > 0:14:23all this, no. Give me a nice tomato.
0:14:23 > 0:14:28But, I must say, this is lovely. It's not just a tomato, is it?
0:14:28 > 0:14:31- No.- It's got...- It's got the onion, you've got the basil
0:14:31 > 0:14:33and you've got a little bit of acidity
0:14:33 > 0:14:36which can come in the form of a little bit of vinegar
0:14:36 > 0:14:39or white wine. And then a little bit of the tomato sauce,
0:14:39 > 0:14:42which takes hours to prepare, Len.
0:14:42 > 0:14:44Do you know what I will call this?
0:14:44 > 0:14:46Cos I do speak quite fluent Italian
0:14:46 > 0:14:48- but this is Bon Jovi.- Bon Jovi.
0:14:48 > 0:14:50- Oh-ho-ho, Bon Jovi.- Bellissimo.
0:14:50 > 0:14:53'Bon Jovi? All right, Del Boy.'
0:14:53 > 0:14:56'Well, let's see if Len's still smiling with his next dish.
0:14:56 > 0:14:59'He didn't seriously think I'd bring him to an Italian restaurant
0:14:59 > 0:15:02'and let him get away with not trying spaghetti?
0:15:02 > 0:15:03'Oh, no.'
0:15:03 > 0:15:07This is spaghetti with home-made Italian meatballs.
0:15:07 > 0:15:09Just because I don't want you to get...
0:15:10 > 0:15:15..we'll get you ready so you can be as messy as you want.
0:15:15 > 0:15:17There we are, get you ready.
0:15:17 > 0:15:21As a first timer, it's like going to the hairdresser's, isn't it?
0:15:21 > 0:15:23Look, now I'm sorted, yeah.
0:15:23 > 0:15:25Shame it hasn't got arms through here.
0:15:25 > 0:15:26I know, that hasn't.
0:15:26 > 0:15:29'He's definitely unsure about this,
0:15:29 > 0:15:31'even when it's smothered with Parmesan cheese.'
0:15:31 > 0:15:34Shall I give you a little demonstration?
0:15:34 > 0:15:36As Italians, we do this. It's quite easy.
0:15:36 > 0:15:39We just do that and then we're ready to eat it. Simple, eh?
0:15:39 > 0:15:43Yeah. 'Maybe for you, Giovanni, but I've got to say,
0:15:43 > 0:15:45'I'm glad I've got this bib.'
0:15:45 > 0:15:47You can use a spoon. You twist it against the spoon.
0:15:47 > 0:15:49'I may be a bit of a twinkle toes
0:15:49 > 0:15:53'but this...well, it's going to take a bit of practice.
0:15:53 > 0:15:56Now, here goes. I am going to go for that.
0:15:56 > 0:15:59- The moment.- And you've got to try the meatball, as well.- The moment. OK.
0:15:59 > 0:16:02'This is a real gauge of whether Italian food
0:16:02 > 0:16:05'is going to get a ten from our Len.'
0:16:05 > 0:16:06Here I go..
0:16:06 > 0:16:08'Hold the front page, I'm going in!
0:16:08 > 0:16:10'First time ever spaghetti has passed
0:16:10 > 0:16:12'these 71-year-old laughing chops.'
0:16:15 > 0:16:18'Now, he's just dragging it out for a bit of drama.'
0:16:18 > 0:16:20Hmm.
0:16:21 > 0:16:23Why have I been frightened all these years?
0:16:23 > 0:16:26AINSLEY LAUGHS Thank you, thank you!
0:16:26 > 0:16:27I've been trying to tell you.
0:16:27 > 0:16:29If it's cooked beautifully,
0:16:29 > 0:16:32if you get real, talented people cooking something
0:16:32 > 0:16:33that they're passionate about,
0:16:33 > 0:16:37nine times out of ten, the taste is magnificent.
0:16:37 > 0:16:39'Phew! What a relief.'
0:16:39 > 0:16:42- Now, look. In goes the fork...- Yeah.
0:16:42 > 0:16:46I tell you what, Giovanni, he's got the technique, all right.
0:16:46 > 0:16:48It's like a dance, it's like the waltz.
0:16:48 > 0:16:50He's doing the waltz with our spaghetti.
0:16:50 > 0:16:52Don't make his head too big, what's wrong with you?
0:16:52 > 0:16:55- There you are.- In there. - And a meatball.- Push it on there.
0:16:55 > 0:16:56This is a double whammy.
0:16:56 > 0:16:59- Yeah, yeah. So that way it won't fall off at all then?- Yeah.
0:16:59 > 0:17:01You should have a meatball fork.
0:17:03 > 0:17:06- What do you think, Len?- I like it.
0:17:06 > 0:17:09'I think we've just passed a Len landmark moment.
0:17:09 > 0:17:12'Could spaghetti make the board after all this time?'
0:17:13 > 0:17:16- Mate.- What an experience.
0:17:16 > 0:17:19- You and you...- My pleasure.
0:17:19 > 0:17:25..have convinced me I had nothing to fear with the spaghetti.
0:17:25 > 0:17:28In fact, I'm going to toast it.
0:17:28 > 0:17:31- Salute.- Spaghetti.- Oh, spaghetti.
0:17:32 > 0:17:36'Here's to Len facing his fears. Salute indeed.'
0:17:43 > 0:17:44You know what, Len?
0:17:44 > 0:17:47I kind of feel that you've been missing out all these years
0:17:47 > 0:17:49on wonderful Italian food.
0:17:49 > 0:17:52And I saw you eat that spaghetti and it just brought great joy.
0:17:52 > 0:17:55It did. The course prior to that, the Italian Scotch egg,
0:17:55 > 0:17:57I'm going to call it.
0:17:57 > 0:18:01The veal. Veal with the smoked pancetta.
0:18:01 > 0:18:03And the egg in the middle.
0:18:03 > 0:18:06That was very, very, very tasty.
0:18:06 > 0:18:09And the second course, the spaghetti, I enjoyed.
0:18:09 > 0:18:11But the veal with that wonderful tomato sauce
0:18:11 > 0:18:13which you just kept eating more and more of that....
0:18:13 > 0:18:15I really, really enjoyed that.
0:18:15 > 0:18:19Just tell me, though, would you eat spaghetti again?
0:18:19 > 0:18:23The answer is in the affirmative, I would indeed.
0:18:23 > 0:18:26Yes, that's enough, that's all I want to know!
0:18:28 > 0:18:30Yes!
0:18:30 > 0:18:33Who'd have thought that Cardiff would open my world to pasta?
0:18:33 > 0:18:36Oh, yes, Ainsley, a great start.
0:18:36 > 0:18:38Len, I feel like I'm the one dancing on air
0:18:38 > 0:18:40and this is just the start
0:18:40 > 0:18:44of what I hope to be a great taste sensation day for you.
0:18:44 > 0:18:46Let's see what the locals have got to offer.
0:18:52 > 0:18:53In the centre of Cardiff,
0:18:53 > 0:18:55this family-run delicatessen and restaurant
0:18:55 > 0:18:59is a specialist cheese shop, stocking over 150 different cheeses.
0:19:00 > 0:19:02Cheese? I love it.
0:19:02 > 0:19:05And I tell you what, I can't wait to get stuck in.
0:19:08 > 0:19:12'Ainsley, I've got this covered, you head down to the kitchen
0:19:12 > 0:19:13'and see what you can rustle up.'
0:19:13 > 0:19:17'Whilst Len's having a chat with Eva about all things cheese,
0:19:17 > 0:19:20'I'm going to unearth the secrets behind a simple, classic dish,
0:19:20 > 0:19:22'dating back to the 18th century.
0:19:22 > 0:19:25'It's got to be Welsh rarebit.'
0:19:25 > 0:19:27Can I tell you something? I love cheese.
0:19:27 > 0:19:31- Now, if you were going to cook, you know, Welsh rarebit...- Yes.
0:19:31 > 0:19:34..what cheese would you use? What is the ideal?
0:19:34 > 0:19:36The ideal cheese for Welsh rarebit
0:19:36 > 0:19:39would be something like a Black Bomber.
0:19:39 > 0:19:42- Can I have a look? - Yeah, it's a Cheddar cheese.
0:19:42 > 0:19:45Oh, look at that. Now, that is a chunk of cheese, isn't it?
0:19:48 > 0:19:51'We're under way in the kitchen with owner Polly
0:19:51 > 0:19:52'with the rarebit mixture.'
0:19:52 > 0:19:57So, within this mixture I've got some Black Bomber Cheddar.
0:19:57 > 0:20:00- Mm-hm.- So we just crumble that in like that.
0:20:00 > 0:20:02- Can I have a little taste of that? - Of course you can.
0:20:02 > 0:20:04Go on, then, just a bit of that.
0:20:05 > 0:20:07Mm. Oh, lovely.
0:20:07 > 0:20:11- So it's a fairly mature Cheddar with a bit of sea salt in it.- Yeah.
0:20:11 > 0:20:14So we do put a little bit of garlic in there, as well.
0:20:14 > 0:20:17A bit of wholegrain mustard, bechamel sauce.
0:20:17 > 0:20:21We do use Welsh cheddars in it so it keeps it truly Welsh.
0:20:21 > 0:20:22Yeah. It's very nice.
0:20:22 > 0:20:25You say it's truly Welsh. Welsh rarebit - is it Welsh?
0:20:25 > 0:20:27- I don't know the history of it. - Oh, yes.
0:20:27 > 0:20:31I make it, I'm in Wales, I'm Welsh, I'm making Welsh rarebit.
0:20:31 > 0:20:33Is it really?
0:20:33 > 0:20:35- These are Welsh cheeses, I'm taking it.- Yeah.
0:20:35 > 0:20:37We have three Welsh cheeses by here.
0:20:37 > 0:20:40This one in particular has laver bread in it.
0:20:40 > 0:20:42It's like a cheese sandwich all in one.
0:20:42 > 0:20:44Like, got a bit of bread in it already?
0:20:44 > 0:20:46Laver bread which is seaweed.
0:20:46 > 0:20:48Oh, seaweed. Of course it is.
0:20:48 > 0:20:51- May I try a little bit of this one with seaweed?- Yeah, please.
0:20:56 > 0:20:58Oh, it's lovely.
0:20:58 > 0:21:01That I like, full-bodied and tasty. Got a bit of after burn.
0:21:01 > 0:21:03HE CHUCKLES
0:21:03 > 0:21:06- It's creamy without being sort of gooey.- Yeah.
0:21:06 > 0:21:08- Have a cheese sandwich. - Nice bit of relish.
0:21:08 > 0:21:10- What do you like? Bit of pickle? - Little bit of pickle.
0:21:10 > 0:21:12What? In it or on the side?
0:21:12 > 0:21:14- In it.- No, see, I don't...
0:21:14 > 0:21:16You like a bit on the side, do you?
0:21:16 > 0:21:18I like a bit on the side. Don't be cheeky.
0:21:19 > 0:21:23I like it on the side and then I can mess about with it.
0:21:24 > 0:21:26'Polly's secret touch for her rarebit
0:21:26 > 0:21:30'is a cheese with garlic in called Green Thunder.'
0:21:30 > 0:21:32Recipes will change naturally over time
0:21:32 > 0:21:35so different generations will add different things,
0:21:35 > 0:21:37take different things away so that's what we've done.
0:21:37 > 0:21:40- Yeah.- Yeah. So it's just adding something new,
0:21:40 > 0:21:45taking something away so it just recreates and regenerates each time.
0:21:45 > 0:21:49Mmm. Is the secret to keep it lovely and chunky like this? This bread?
0:21:49 > 0:21:52- Yeah.- Cos that really is a door wedge job innit, eh?- Yeah.
0:21:52 > 0:21:53It's a bit of height on the plate,
0:21:53 > 0:21:56there's quite a good feeding off that.
0:21:56 > 0:21:58Yeah. Beautiful POLLY GIGGLES
0:21:58 > 0:22:01I can smell the mustard. Is there a touch of beer in there too?
0:22:01 > 0:22:03There is. We use Welsh beer.
0:22:03 > 0:22:06It changes, you know, day to day which type of Welsh beer
0:22:06 > 0:22:08but usually a strong Welsh ale
0:22:08 > 0:22:10cos you'll taste that.
0:22:10 > 0:22:11It soaks into the cheese, as well.
0:22:11 > 0:22:15'Mmm. Delicious. It's almost ready to go under the grill.'
0:22:15 > 0:22:19- Some more Green Thunder on top... - Oh, look at this.
0:22:19 > 0:22:21- ..more garlic. More calories. Never mind.- Oh, wow.
0:22:22 > 0:22:25'That's all right, love. Len can dance it off.'
0:22:25 > 0:22:27'Now, let's just pop that under the grill
0:22:27 > 0:22:29'until the cheese has melted
0:22:29 > 0:22:33'and you get that lovely, oozy golden, bubbling, oooh...
0:22:33 > 0:22:34'Welsh rarebit.'
0:22:37 > 0:22:39This is the Caerphilly.
0:22:42 > 0:22:44This is gorgeous but I think I prefer this.
0:22:44 > 0:22:46It's a little sharper.
0:22:46 > 0:22:50- Now, oh, what's this? Spiced caws? - Caws...- Caws.
0:22:50 > 0:22:51..is Welsh for cheese.
0:22:52 > 0:22:56- It's more smelly than it is tasting it.- Than it is tasting.
0:22:56 > 0:22:58It's quite gentle, isn't it?
0:22:58 > 0:23:00So, out of the three, which one's your favourite?
0:23:00 > 0:23:03The Teifi. The Teifi with laver bread.
0:23:03 > 0:23:04That would be number one.
0:23:04 > 0:23:08- That would get at least a nine. - A nine?- Yeah.- Great.
0:23:08 > 0:23:12Caerphilly, I like it a lot, you know, about 8.5 or so.
0:23:12 > 0:23:14And this one, a little bit too creamy for me
0:23:14 > 0:23:16so I'd have to give that a...seven!
0:23:16 > 0:23:18To be honest with you,
0:23:18 > 0:23:22I prefer cheese when it's not been grilled or whatever.
0:23:22 > 0:23:25I like it just bon ordinaire in a sandwich.
0:23:25 > 0:23:30So the Welsh rarebit is not...is not my favourite thing.
0:23:30 > 0:23:33Well, you need to try our particular Welsh rarebit.
0:23:33 > 0:23:35I'm going to, I'm going to keep an open mind.
0:23:35 > 0:23:38'Well, it's time for Len's verdict.
0:23:38 > 0:23:41'We're serving the rarebit with Polly's mum's chutney.'
0:23:42 > 0:23:45Lovely. Ainsley, I'm waiting!
0:23:45 > 0:23:47All right, all right, all right, hold your horses.
0:23:49 > 0:23:52I'm going to first try it chutney free.
0:23:52 > 0:23:53Chutney free.
0:23:53 > 0:23:57And then I'm going to have another go with the chutney.
0:24:03 > 0:24:05It's nice.
0:24:05 > 0:24:07It's nice, isn't it? Oh!
0:24:07 > 0:24:10And I tell you why, cos it is a proper bit of bread.
0:24:10 > 0:24:13And when we used to have it at home,
0:24:13 > 0:24:16it was a sliver...you know, normal cut-loaf sort of thing.
0:24:16 > 0:24:17Thin bit of bread,
0:24:17 > 0:24:20like a cheese slice slapped on the top.
0:24:20 > 0:24:22And of course, it weren't very tasty.
0:24:22 > 0:24:25This is the proper gear, as we say.
0:24:25 > 0:24:28Lovely flavours. You can taste the garlic
0:24:28 > 0:24:30and she has chucked a combination of cheeses there.
0:24:30 > 0:24:33The way she just crunched it on top, it's just like... Oh!
0:24:33 > 0:24:35It is powerful flavours.
0:24:35 > 0:24:37I am going to give it one more go.
0:24:37 > 0:24:41Just to show you how bad I am at cooking, I can't even cut!
0:24:41 > 0:24:42Stick that down. I'm going to have
0:24:42 > 0:24:44a go with this bit of chutney stuff.
0:24:44 > 0:24:47It's Polly's mum's chutney, what do you think?
0:24:49 > 0:24:51I am not going to upset Polly's mum, I'll tell you that.
0:24:51 > 0:24:53HE LAUGHS
0:24:53 > 0:24:55- That was excellent.- Hm.
0:24:55 > 0:24:58Considering I don't nearly... I'm not a big punter for
0:24:58 > 0:25:00Welsh rarebit...
0:25:00 > 0:25:02Yeah, but a real taste of Wales.
0:25:02 > 0:25:05This is really contributing to our Welsh visit, isn't it, eh?
0:25:05 > 0:25:08Well, Ainsley, I'll tell you what, that is another Cardiff
0:25:08 > 0:25:10feather in your cap, mate.
0:25:10 > 0:25:13This really is turning into a bit of a Len love-in! Woohoo!
0:25:13 > 0:25:15- I enjoyed that.- Yeah.
0:25:15 > 0:25:17I think I am making it too easy for Len.
0:25:17 > 0:25:19Note to self - up the challenge, son,
0:25:19 > 0:25:23otherwise we'll end up with a brand-new Len board at the end!
0:25:23 > 0:25:25But sticking with all things Welsh,
0:25:25 > 0:25:27this country has such a strong food identity,
0:25:27 > 0:25:30and Welsh cakes are a traditional treat
0:25:30 > 0:25:33and a favourite with just about everyone.
0:25:34 > 0:25:37They are cooked at home and found in shops and bakeries all over
0:25:37 > 0:25:42the country, just like this one at Cardiff's indoor market.
0:25:42 > 0:25:45The small, sweet cakes are crisp on the outside
0:25:45 > 0:25:49and soft and slightly crumbly on the inside.
0:25:49 > 0:25:51Traditionally, the sugary dough
0:25:51 > 0:25:54is either plain or full of mixed spice and dried fruit
0:25:54 > 0:25:57like raisins and sultanas.
0:25:57 > 0:26:00But nowadays, all sorts of flavours can be found.
0:26:02 > 0:26:05At the moment now, we are making chocolate Welsh cakes.
0:26:05 > 0:26:07And they are absolutely delicious.
0:26:07 > 0:26:10We keep them for about five minutes on this side
0:26:10 > 0:26:11and then turn them over.
0:26:13 > 0:26:14And there we are.
0:26:14 > 0:26:18Not too much, just a nice light sugar.
0:26:19 > 0:26:22Wonderful. And that's done. And that is how it is done.
0:26:22 > 0:26:26They are best served like this - hot, straight from the griddle.
0:26:26 > 0:26:27How delicious!
0:26:45 > 0:26:47The relationship between Britain
0:26:47 > 0:26:49and Germany has a long history.
0:26:49 > 0:26:51It is said that the English Saxons
0:26:51 > 0:26:54descended from three German tribes
0:26:54 > 0:26:56around 400 to 600 AD.
0:26:56 > 0:26:57And today, in Wales,
0:26:57 > 0:27:01Germans are one of the largest overseas communities in Cardiff.
0:27:01 > 0:27:04Across Britain, we have a long history of twinnings
0:27:04 > 0:27:05with towns around the world,
0:27:05 > 0:27:09and Cardiff and Germany have one of the oldest links.
0:27:10 > 0:27:12So, next on Len's plate today
0:27:12 > 0:27:14is a taste of Germany.
0:27:15 > 0:27:19A lot of our cities around Britain are twinned
0:27:19 > 0:27:22- with some of our continental friends, do you know?- Yes.
0:27:22 > 0:27:24Yeah, Dartford is twinned with New York.
0:27:24 > 0:27:27- Is it really?- No. - THEY LAUGH
0:27:27 > 0:27:29No, but Cardiff is actually twinned with Stuttgart.
0:27:29 > 0:27:31- Nah.- Yeah, I'm telling you.
0:27:31 > 0:27:33Well, I've been to... I'll let you into a little secret.
0:27:33 > 0:27:36I've been to Germany a lot, A LOT.
0:27:36 > 0:27:38I used to teach a lot of dancing in
0:27:38 > 0:27:41Germany, mainly in Dusseldorf,
0:27:41 > 0:27:44so I have learned a little bit of German over the years,
0:27:44 > 0:27:46especially the food, because I was very finicky
0:27:46 > 0:27:48what I was going to have.
0:27:48 > 0:27:51Yeah, OK. I know that, Len. That doesn't surprise me.
0:27:51 > 0:27:53- So I know that peas are Erbsen. - Yeah.
0:27:53 > 0:27:56And cauliflower is Blumenkohl.
0:27:56 > 0:27:58- Wow.- Yeah, I know all that!
0:27:58 > 0:28:00And Kartoffel is potato, and so on.
0:28:00 > 0:28:02All I know, it'd be Lebkuchen or something like that!
0:28:02 > 0:28:05It's just a biscuit, kind of a gingery biscuit or something.
0:28:05 > 0:28:08German food I am prepared to have a go with.
0:28:08 > 0:28:10So let's go, let's get in there,
0:28:10 > 0:28:13get out the old Wiener Schnitzel and off we go.
0:28:13 > 0:28:15Cor, you are really taking me by surprise, you are.
0:28:15 > 0:28:17I don't mess about.
0:28:19 > 0:28:23Every corner we turn in Cardiff is putting a smile on my face
0:28:23 > 0:28:25as this day just gets better and better.
0:28:25 > 0:28:30But call me old-fashioned, but I just can't see it continuing.
0:28:30 > 0:28:32Ainsley, please, have faith!
0:28:32 > 0:28:36Well, we have been invited by the Cardiff Stuttgart Association
0:28:36 > 0:28:40to sample some authentic dishes from their homeland.
0:28:40 > 0:28:42- Nice to meet you.- Lovely to meet you.
0:28:42 > 0:28:45Helga is going to introduce us to the group who either come from
0:28:45 > 0:28:46or have ties to Germany,
0:28:46 > 0:28:49and they all get together once a month.
0:28:49 > 0:28:53- Come in, please, and say hello to all the lovely ladies here.- Hello.
0:28:53 > 0:28:57'The dishes today have been prepared by members Eric,
0:28:57 > 0:28:58'Eva,
0:28:58 > 0:29:01'Inge and Tabia.'
0:29:01 > 0:29:02Hey, look at this,
0:29:02 > 0:29:05there's some wonderful smells over here. What have we got here?
0:29:05 > 0:29:08Well, this is a chicken dish and it is typically for North Germany.
0:29:08 > 0:29:12And it is made with mushrooms, peas and lemon.
0:29:12 > 0:29:14- Lemon juice.- Look at that.
0:29:14 > 0:29:17Do you mind if I have a little smell? This looks gorgeous!
0:29:17 > 0:29:18This is a...
0:29:18 > 0:29:21Oh, this is like a really good sort of chicken soup. It is one of those
0:29:21 > 0:29:24that you want to have when you are feeling a little bit sort of fluey.
0:29:24 > 0:29:27This is exactly what my mum has done it for.
0:29:27 > 0:29:29What is happening over there, Len?
0:29:29 > 0:29:32Well, I am just seeing this little bit of carving going on.
0:29:32 > 0:29:34These little funny little bits.
0:29:34 > 0:29:37What I am doing is I am cutting up these
0:29:37 > 0:29:39which are called Maultaschen.
0:29:39 > 0:29:43The filling consisting of mincemeat, sausage meat,
0:29:43 > 0:29:46vegetable, onions, egg,
0:29:46 > 0:29:48hard bread from the previous day.
0:29:48 > 0:29:50And this is going to be fried.
0:29:50 > 0:29:54The dough is some flour, egg and water.
0:29:54 > 0:29:56It is a bit like ravioli, isn't it?
0:29:56 > 0:29:57It does look like it.
0:29:57 > 0:30:02Maultaschen translates literally into the term 'mouth pockets.'
0:30:02 > 0:30:05It is the same shape but not quite as big,
0:30:05 > 0:30:07- but with a quite different filling, you know?- Right.
0:30:07 > 0:30:11Looks like my fearless friend's pasta phobia is over.
0:30:11 > 0:30:13And what are you getting on with, Eva?
0:30:13 > 0:30:15I am trying to make some Spatzle in here.
0:30:15 > 0:30:16Spatzle?
0:30:16 > 0:30:20It is a very simple dough made of flour, eggs,
0:30:20 > 0:30:23a little bit of salt and water.
0:30:23 > 0:30:25And I have put in a little bit of nutmeg.
0:30:25 > 0:30:27Where is this from then, Eva?
0:30:27 > 0:30:28The very southern part of Germany.
0:30:28 > 0:30:31Something your mum used to do or just a traditional German recipe?
0:30:31 > 0:30:34Oh, yes, it is a very traditional German recipe.
0:30:34 > 0:30:37And housewives in Germany, where I come from, get judged
0:30:37 > 0:30:39by how many eggs are in the mixture.
0:30:39 > 0:30:42The more eggs you put in, the better housewife you are.
0:30:42 > 0:30:44Ah! Or the richer housewife you are.
0:30:44 > 0:30:46- Yes. Of course. - Do you know what I mean?
0:30:46 > 0:30:49And how do you cook it then, Eva?
0:30:49 > 0:30:52- You put the mixture into here, which is a Spatzle press.- Yeah.
0:30:52 > 0:30:54And then you need some boiling water.
0:30:54 > 0:30:58And you then just press it in here.
0:30:58 > 0:31:01And they get... They look like pasta.
0:31:01 > 0:31:04Pasta. It looks like spaghetti.
0:31:04 > 0:31:08Yeah. That is going to be very interesting for our Len.
0:31:08 > 0:31:10Lenny, are you watching this, boy?
0:31:11 > 0:31:15Just because I enjoyed the spaghetti this morning, Ainsley, doesn't mean
0:31:15 > 0:31:17I have to have it with every meal, does it?
0:31:17 > 0:31:20Spatzle is traditionally served with lentils,
0:31:20 > 0:31:23cooked down with smoked bacon and German sausage.
0:31:26 > 0:31:29Well, once again, we have a feast in front of us!
0:31:29 > 0:31:32We have got roast pork with dumplings, red cabbage,
0:31:32 > 0:31:34Helga's stuffed Maultaschen
0:31:34 > 0:31:37and Tabia's chicken served with rice,
0:31:37 > 0:31:41all washed down with some lovely German beer.
0:31:41 > 0:31:44Let's start in the German way. Prost!
0:31:44 > 0:31:45- ALL:- Prost!
0:31:47 > 0:31:50Oh, you can't get your head in this with the lid.
0:31:50 > 0:31:52Oh, I like that. Lovely!
0:31:52 > 0:31:55Do you want to try that lovely chicken one there, Len?
0:31:55 > 0:31:57The rice there. Just a touch of that.
0:31:57 > 0:32:00Mit Erbsen? Is that what it is, peas?
0:32:00 > 0:32:02No, no, no. I've had spaghetti today.
0:32:02 > 0:32:05- THEY LAUGH - No, give over.
0:32:09 > 0:32:11My Aunt Betty was German.
0:32:11 > 0:32:13My Uncle Jim...
0:32:13 > 0:32:16I called him Uncle Jim from Germany although he wasn't.
0:32:16 > 0:32:18He was from London. And he married
0:32:18 > 0:32:21a German girl who became my Auntie Betty.
0:32:21 > 0:32:23Can I share something with you?
0:32:23 > 0:32:27On my mother's side, my great-grandfather was German.
0:32:27 > 0:32:29- No!- Really?- Yeah, promise you.
0:32:29 > 0:32:31- Really?- Yeah, Strudwick. Absolutely.
0:32:31 > 0:32:36So is this typical food from one area of Germany or would you
0:32:36 > 0:32:39say, you know, that certain things are from different parts?
0:32:39 > 0:32:41I, I think, represent the north of Germany
0:32:41 > 0:32:43where all the other ladies
0:32:43 > 0:32:47are more from the southern and eastern part, I understand.
0:32:47 > 0:32:50This is my dish I brought here today,
0:32:50 > 0:32:53which is typically northern German, I would say.
0:32:53 > 0:32:57What is better, is it the southern food or the northern food?
0:32:57 > 0:33:01Debate! Debate, Len. We've got a bit of a debate here, mate.
0:33:01 > 0:33:04- No debate. - There is no debate, I agree,
0:33:04 > 0:33:06because it is clearly the north.
0:33:08 > 0:33:11The nicest food is the food that you grow up with,
0:33:11 > 0:33:16whether you live in the north, the south, wherever.
0:33:16 > 0:33:18It is what your mum used to cook
0:33:18 > 0:33:19and what you used to grow up eating.
0:33:19 > 0:33:21And that is always the best.
0:33:21 > 0:33:23Hear, hear.
0:33:24 > 0:33:26He seems to know more about this cuisine than me,
0:33:26 > 0:33:29but there are a few new dishes on this table
0:33:29 > 0:33:32and I think he's going to be tucking in.
0:33:32 > 0:33:35- Very tasty.- Yeah? Loving it? - I'm loving it!
0:33:35 > 0:33:38- It's delicious. - German food, here you go.
0:33:38 > 0:33:41Now, I must say, the pork is delicious.
0:33:41 > 0:33:45These little parcels - very, very nice.
0:33:45 > 0:33:47- The Maultaschen. - Ah, the Maultaschen!
0:33:47 > 0:33:52'They are not parcels, they are ravioli but only in a German style.'
0:33:52 > 0:33:55'Oh, yes, very funny, Ainsley. Think you are clever?
0:33:55 > 0:33:58'Well, I am going to find a way to get you back!'
0:33:59 > 0:34:03I think the two of us should give them a round of applause
0:34:03 > 0:34:05for their hard work and delicious food.
0:34:05 > 0:34:08- Beautiful. Thank you very much. - Thank you very much.
0:34:08 > 0:34:11- ALL:- Hey!
0:34:11 > 0:34:13Ha-ha!
0:34:15 > 0:34:17That was really good, wasn't it?
0:34:17 > 0:34:20I tell you, those ladies, I think they did brilliant.
0:34:20 > 0:34:24There was such a spread and such a diverse...
0:34:24 > 0:34:27Different foods, different flavours.
0:34:27 > 0:34:32Who doesn't like, you know, roast pork with a bit of crackling
0:34:32 > 0:34:34and this and that? You know, lovely.
0:34:34 > 0:34:38I mean, it was the textures, too, that I found really interesting.
0:34:38 > 0:34:41You know, and the fact that they made all those things right before
0:34:41 > 0:34:43- your eyes. That made it special. - Yeah.
0:34:43 > 0:34:46I found the food very, very nice.
0:34:46 > 0:34:50The hospitality and our welcome,
0:34:50 > 0:34:55- it would be a ten because they are such lovely people.- They are.
0:34:55 > 0:34:56Hey, the food tour continues!
0:34:56 > 0:34:58Oh, yeah. Ho-ho!
0:35:02 > 0:35:05To round off our day in Cardiff, I have got one last taste test
0:35:05 > 0:35:09for Len. And as I need to get back in his good books after rav-gate
0:35:09 > 0:35:13in Germany, I have got a take on a fabulous classic Italian dish
0:35:13 > 0:35:15called Madonna del Piatto,
0:35:15 > 0:35:17or for me and you,
0:35:17 > 0:35:20spinach and ricotta pancakes.
0:35:23 > 0:35:25Let's start off with the egg, OK?
0:35:29 > 0:35:31Break that egg down.
0:35:32 > 0:35:35And then we are going to add some of that milk.
0:35:41 > 0:35:44And just add enough milk, and whisk that together
0:35:44 > 0:35:46until you get a double cream consistency.
0:35:49 > 0:35:52I am just going to season that up now with some salt...
0:35:55 > 0:35:57A little bit of white pepper.
0:35:59 > 0:36:02I generally like to use white pepper when I am making pancakes like this.
0:36:02 > 0:36:05Because black pepper would leave those little visible flecks
0:36:05 > 0:36:06in the batter.
0:36:09 > 0:36:13Get a little bit of oil in our pan now.
0:36:13 > 0:36:15Just a touch.
0:36:15 > 0:36:16Don't over do it, OK?
0:36:16 > 0:36:20Of course, you could use a little bit of butter. I kind of like using oil
0:36:20 > 0:36:23cos I sometimes fear that the butter is going to burn in there.
0:36:25 > 0:36:29Once the batter is mixed and your pan is nice and hot,
0:36:29 > 0:36:32pour in a steady stream of batter just to cover the base.
0:36:34 > 0:36:38Roll that around your pan so you get a nice thin pancake.
0:36:38 > 0:36:40You don't want it too thick.
0:36:40 > 0:36:43Having said that, if it's a little bit thick, no-one will know
0:36:43 > 0:36:46cos we're going to coat it in that lovely tomato and bechamel sauce.
0:36:46 > 0:36:49Cook the pancakes for about 30 seconds on the first side,
0:36:49 > 0:36:54then flip over and cook for a further 15 seconds on the other.
0:36:54 > 0:36:56But don't stop after just making one.
0:37:05 > 0:37:08Keep going until you have made enough to fill
0:37:08 > 0:37:11the base of your pan. I am going to make about 12 pancakes here.
0:37:15 > 0:37:17And I think two or three for a portion,
0:37:17 > 0:37:19or indeed if you are doing a starter portion,
0:37:19 > 0:37:20you only need one, really.
0:37:20 > 0:37:23This dish is constructed like lasagne -
0:37:23 > 0:37:28there will be pasta-like layers with ricotta, spinach, bechamel
0:37:28 > 0:37:31and a wonderful Napoletana tomato sauce.
0:37:36 > 0:37:38Let's prepare that spinach.
0:37:40 > 0:37:42I've cooked this spinach down
0:37:42 > 0:37:45and you can see that it is just cooked. I've drained it off
0:37:45 > 0:37:48and I've squeezed out all that excess water. It is really important
0:37:48 > 0:37:52that you do that. And then we can chop it up and start to season it up.
0:37:58 > 0:38:01OK. Now, let's just pop that into the ricotta.
0:38:02 > 0:38:05Warm it up with a little bit of nutmeg spice.
0:38:10 > 0:38:12The smell of nutmeg, I just love it!
0:38:15 > 0:38:17Add a pinch of salt.
0:38:17 > 0:38:19And pepper.
0:38:22 > 0:38:24Just combine that together.
0:38:24 > 0:38:28You can see that is that wonderful sort of creamy texture.
0:38:33 > 0:38:37Now, I am going to set my pancakes on top of a little bit of the sauce.
0:38:37 > 0:38:39I've got a fantastic sauce that I've cooked down here.
0:38:39 > 0:38:43Wonderfully rich, wonderfully flavoursome.
0:38:43 > 0:38:45And, of course, the same with the white sauce.
0:38:53 > 0:38:56Let's get the spinach ricotta mixture inside the pancakes.
0:39:01 > 0:39:05OK. Now we are just going to roll these up. OK?
0:39:07 > 0:39:09And pop it into your tray.
0:39:11 > 0:39:13A bit like a production line, really.
0:39:19 > 0:39:23That's it. Now I am just going to put a bit of tomato sauce on top.
0:39:23 > 0:39:26Mm! I've cooked my tomato sauce down with chopped tomatoes,
0:39:26 > 0:39:28garlic, tomato puree,
0:39:28 > 0:39:31a little hint of caster sugar and a touch of basil.
0:39:32 > 0:39:36Next, we have more bechamel sauce just ladled on top.
0:39:38 > 0:39:40Finish it with a grating of Parmesan.
0:39:40 > 0:39:43Use the best quality Parmesan that you can get, OK?
0:39:43 > 0:39:44And just grate that on the top.
0:39:46 > 0:39:48Lovely. Quite liberally.
0:39:49 > 0:39:52That's it. I am just going to pop that in the oven.
0:39:54 > 0:39:56At about 180 for about 15 to 20 minutes
0:39:56 > 0:39:59until it is lovely and golden.
0:39:59 > 0:40:00Fantastic.
0:40:02 > 0:40:05Oh... When that dish is piping hot, cooked through,
0:40:05 > 0:40:08and that lovely cheese looks like toffee, ho-ho,
0:40:08 > 0:40:10then it's ready.
0:40:10 > 0:40:14Wow, that looks good. I wonder what Len is going to think of this.
0:40:16 > 0:40:19There is only one way to find out!
0:40:19 > 0:40:21Time for Len's taste test.
0:40:26 > 0:40:28Are you ready for this, Len?
0:40:28 > 0:40:30- Yes, come on.- Ready for a bit of the old tasting?
0:40:30 > 0:40:34- What is this? - This is Madonna del Piatto.
0:40:34 > 0:40:36OK, Madonna, here you go.
0:40:41 > 0:40:43- Oh.- It's creamy, isn't it?
0:40:43 > 0:40:44Very creamy.
0:40:44 > 0:40:46The spinach, I like.
0:40:46 > 0:40:49- It's nice.- It is a lovely, lovely, creamy dish.
0:40:51 > 0:40:55Time to share my Madonna del Piatto with the people of Cardiff.
0:40:55 > 0:40:57Are you lot ready for this?
0:40:57 > 0:40:59- CROWD:- Yeah.- All right, then.
0:40:59 > 0:41:01Ladies and gentlemen, Cardiff,
0:41:01 > 0:41:04indulge yourself in Madonna del Piatto
0:41:04 > 0:41:07pancakes with spinach and ricotta.
0:41:09 > 0:41:10Grazie, grazie.
0:41:12 > 0:41:13Bellissimo!
0:41:13 > 0:41:16Eh! Ainsley, you got a bellissimo here!
0:41:16 > 0:41:18- Nice and creamy.- Creamy.
0:41:18 > 0:41:20- It's absolutely gorgeous. - Nice and creamy.
0:41:20 > 0:41:22- It's good. Very, very good. - Really good?- Oh, very good, yeah.
0:41:22 > 0:41:25What score would you give it out of ten?
0:41:25 > 0:41:29- Ten, ten for Len. - Ten for Len! Wahey!
0:41:29 > 0:41:32- What about you, madam, what did you think?- Very moreish.
0:41:32 > 0:41:35Moreish. Ainsley, you just got a moreish.
0:41:35 > 0:41:37- A moreish?- Yeah.- Lovely.
0:41:37 > 0:41:40Well, we can't have any more cos it's all gone.
0:41:41 > 0:41:44But, of course, we saved a portion for Giovanni.
0:41:44 > 0:41:46This man is an expert.
0:41:48 > 0:41:52- What would you give it out of ten? - Obviously... Oh, 11!
0:41:52 > 0:41:54Hey-hey!
0:41:54 > 0:41:57Why don't you come on the tour? Len, get lost!
0:41:57 > 0:41:58You can come with me, mate.
0:42:09 > 0:42:11What a day, Len.
0:42:11 > 0:42:13- Cardiff, who'd have thought it? - I know!
0:42:13 > 0:42:16Italian, did that win you over? Because...
0:42:16 > 0:42:19Well, the Italian was... I was very concerned.
0:42:19 > 0:42:23It was much tastier than I thought it would be.
0:42:23 > 0:42:25We finished off with a bit of the old German fare.
0:42:25 > 0:42:28- That was quite nice. - I tip my hat to those ladies
0:42:28 > 0:42:32- for preparing such a diverse amount of food.- Mm!
0:42:34 > 0:42:37'So, after a day after European discovery
0:42:37 > 0:42:39'with tasty Italian classics...'
0:42:39 > 0:42:42Why have I been frightened all these years?
0:42:42 > 0:42:44Thank you, thank you!
0:42:44 > 0:42:47'..and hearty German home cooking...'
0:42:47 > 0:42:48I'm loving it. It's delicious.
0:42:48 > 0:42:50German food, here you go.
0:42:50 > 0:42:55'..will any of today's dishes make it into Len's top ten?'
0:42:55 > 0:42:57Well, I surprised myself
0:42:57 > 0:42:59with how much I enjoyed the Italian dishes.
0:42:59 > 0:43:01That veal and pancetta
0:43:01 > 0:43:03was delicious,
0:43:03 > 0:43:04but it might not be enough
0:43:04 > 0:43:06to permanently replace
0:43:06 > 0:43:08good old British beef in my heart.
0:43:08 > 0:43:10But it certainly gives steak
0:43:10 > 0:43:12and chips a run for its money.
0:43:12 > 0:43:14Bon Jovi.
0:43:14 > 0:43:16- So, has it been a bad day? - It has not been a bad day.
0:43:16 > 0:43:19In fact, it has been a lovely day.
0:43:19 > 0:43:20It has been an experience,
0:43:20 > 0:43:24and you are helping to give me a more mature palate.
0:43:24 > 0:43:25I certainly am.
0:43:25 > 0:43:26And that is what I want.