0:00:02 > 0:00:04I'm a busy mum, and I cook every day.
0:00:04 > 0:00:07So I try to keep my food exciting.
0:00:07 > 0:00:09Anybody hungry?
0:00:09 > 0:00:12I like to experiment with new flavours and ingredients.
0:00:12 > 0:00:13Is that yummy?
0:00:13 > 0:00:17But, I've always wanted to find out more about the food
0:00:17 > 0:00:18I feed my family.
0:00:19 > 0:00:23So in this series, I'm travelling the length and breadth
0:00:23 > 0:00:25of the country, to meet the fishermen...
0:00:25 > 0:00:28- There's a Dover sole.- We've got a fish, we've got a fish!
0:00:28 > 0:00:29..the farmers...
0:00:29 > 0:00:33- Has anyone ever gone in?- Yeah, I have!
0:00:33 > 0:00:36..the chefs, and the producers who go the extra mile
0:00:36 > 0:00:40to make British food some of the best in the world.
0:00:40 > 0:00:42- Super!- Yes, look!
0:00:42 > 0:00:45I'll explore some familiar foods...
0:00:45 > 0:00:46That is so pretty!
0:00:46 > 0:00:48I feel totally inspired.
0:00:48 > 0:00:50And try some that are totally new.
0:00:50 > 0:00:54You have to be completely bonkers to cook like this!
0:00:54 > 0:00:57And I'll be creating brand-new recipes...
0:00:57 > 0:00:59This works!
0:00:59 > 0:01:01..inspired by their produce...
0:01:01 > 0:01:03- Hope you're hungry! - It smells amazing!
0:01:03 > 0:01:06..as I go on my British Food Adventure.
0:01:12 > 0:01:17This time, I'll be in one of the top food capitals of the world.
0:01:17 > 0:01:18London.
0:01:21 > 0:01:25It's a melting pot of cultures, tastes and smells,
0:01:25 > 0:01:27and a city at the cutting edge of cuisine...
0:01:29 > 0:01:33..where pioneering people go to extremes to tickle our taste buds...
0:01:33 > 0:01:36This is just astonishing.
0:01:36 > 0:01:38..and dazzle our senses.
0:01:38 > 0:01:41It's like being back in the science lab in year eight!
0:01:41 > 0:01:42It's lovely, isn't it?
0:01:46 > 0:01:49But before the extravagance of the big city,
0:01:49 > 0:01:51I'm going to make something simple,
0:01:51 > 0:01:54which, for me, captures London's everyday spirit.
0:01:54 > 0:01:57It can be found on every street corner,
0:01:57 > 0:02:00one of the most popular takeouts in the Big Smoke,
0:02:00 > 0:02:02fried chicken and chips.
0:02:02 > 0:02:04I remember the first time I had chicken and chips.
0:02:04 > 0:02:06My dad said that we couldn't have takeaway,
0:02:06 > 0:02:10so we did exactly what we do when Dad says we can't do something.
0:02:10 > 0:02:13We did it anyway! So we went out and we got chicken and chips -
0:02:13 > 0:02:15it was the best thing I ever had.
0:02:16 > 0:02:20My own recipe, crispy chicken with sweet potato fries
0:02:20 > 0:02:22and barbecue beans, is lip-smackingly good,
0:02:22 > 0:02:25and the perfect Saturday night treat.
0:02:29 > 0:02:31And it starts with a pan of boiling water.
0:02:32 > 0:02:35It's just going to render off some of the fat from the skin,
0:02:35 > 0:02:38which means that when I go to fry it, it will be lovely and crispy.
0:02:39 > 0:02:42And I got this tip right from the High Street,
0:02:42 > 0:02:44but I'm not telling you where.
0:02:44 > 0:02:48After a few minutes, take them out, pat them dry and get flavouring.
0:02:49 > 0:02:52First in the bowl, some sweet chilli sauce.
0:02:52 > 0:02:56I'm not using it as a sauce, I'm using it as a marinade.
0:02:56 > 0:03:01This is about getting flavour in layers, in every nook and cranny,
0:03:01 > 0:03:05and so that chicken is going to taste spicy and sweet,
0:03:05 > 0:03:07and it's going to be all the way through.
0:03:07 > 0:03:11While the chicken sits in that lovely chilli sauce,
0:03:11 > 0:03:14I need to make a dry spice mix.
0:03:14 > 0:03:18Flour, salt, cayenne, garlic and onion powder.
0:03:18 > 0:03:21And finally, my magic ingredient, baking powder.
0:03:22 > 0:03:24I don't actually know what the science is.
0:03:24 > 0:03:28All I know, when baking powder touches moisture,
0:03:28 > 0:03:33it has a fizzy effect, and somehow that works really, really well
0:03:33 > 0:03:35to crisp up chicken.
0:03:36 > 0:03:40Now introduce the chilli-soaked chicken to the spiced flour.
0:03:40 > 0:03:41Get in there.
0:03:41 > 0:03:44Move it around, give it a good coating.
0:03:48 > 0:03:51With the chicken prepped, it's chips time.
0:03:51 > 0:03:55This is definitely one of the kids' favourites, and my husband's.
0:03:57 > 0:04:02My sweet potato wedges get a dusting of garlic powder mixed with salt and
0:04:02 > 0:04:05paprika, then a coating of olive oil.
0:04:05 > 0:04:10This is the best bit. Get your hands in, and mix it all up.
0:04:10 > 0:04:14Whenever I make these, I know which fry has the most spice,
0:04:14 > 0:04:18and so I put that in a place where I know I'll find it,
0:04:18 > 0:04:21and as soon as they come out of the oven, that's the one I'll eat.
0:04:23 > 0:04:24That one is mine.
0:04:25 > 0:04:28I'm going to put it just there.
0:04:28 > 0:04:31Flavour's guaranteed, now to get the crispiness.
0:04:31 > 0:04:34Fried chicken shouldn't make me smile, but it really does,
0:04:34 > 0:04:35from the inside out.
0:04:37 > 0:04:40I'm not cooking the chicken through on the hob.
0:04:40 > 0:04:44This is just about adding colour and all-important crispiness.
0:04:44 > 0:04:46Look at that!
0:04:46 > 0:04:48Now, that is what you're looking for.
0:04:48 > 0:04:51Crispy skin makes me so happy!
0:04:51 > 0:04:53This is the best bit.
0:04:53 > 0:04:57We get it all in at once, and dinner will be ready all at the same time.
0:05:00 > 0:05:0225 minutes at 180 should do the job.
0:05:05 > 0:05:08But as any fast food fan knows,
0:05:08 > 0:05:12chicken and chips needs a side order of proper barbecue beans.
0:05:13 > 0:05:17I've got brown sauce, and putting together is cooking as well.
0:05:19 > 0:05:23Smoked paprika completes that authentic barbecue spicing.
0:05:23 > 0:05:26And so if anyone asks me, did you actually make those beans?
0:05:26 > 0:05:28I say, yes, yes I did!
0:05:34 > 0:05:35Oh!
0:05:35 > 0:05:38That's a nice smell to be greeted by.
0:05:42 > 0:05:45That smells just like the chicken and chips
0:05:45 > 0:05:49that I used to buy at the takeaway. Lovely and crisp.
0:05:49 > 0:05:52If you can hear that skin, you've got it.
0:05:56 > 0:05:59And that is the one that I saved for myself.
0:06:01 > 0:06:05Mmm. So sweet!
0:06:05 > 0:06:07Mmm.
0:06:07 > 0:06:09That is bound to put a smile on my kids' faces.
0:06:12 > 0:06:16Inspired by my favourite takeaway, their favourite meal,
0:06:16 > 0:06:18crispy chicken with sweet potato fries
0:06:18 > 0:06:21and a side order of barbecue beans.
0:06:21 > 0:06:22Are they yummy?
0:06:26 > 0:06:30My food adventure in London starts in an unlikely spot
0:06:30 > 0:06:32in the industrial East End.
0:06:35 > 0:06:38Sandwiched between a builder's and a wallpaper warehouse
0:06:38 > 0:06:43is London's first commercial farm, an innovative project
0:06:43 > 0:06:47designed to feed the city's ever-expanding population.
0:06:47 > 0:06:50- Hello, I'm Kate.- I'm Nadiya. - Come on in!
0:06:50 > 0:06:52It's the brainchild of Kate Hoffman,
0:06:52 > 0:06:54who's offered to give me a look around.
0:06:55 > 0:06:57I mean, we've got our wellies on.
0:06:57 > 0:06:59A farm, you expect to be wearing your wellies.
0:06:59 > 0:07:02But I feel like we, with these white jackets on,
0:07:02 > 0:07:04we are about to go off and do some sort of experiment.
0:07:04 > 0:07:07So I guess this farm is probably more of a combination
0:07:07 > 0:07:09of a science lab and a traditional farm.
0:07:10 > 0:07:13This farm with a difference produces tilapia...
0:07:15 > 0:07:16Whoa, look!
0:07:16 > 0:07:19..a freshwater fish, popular in Asian cooking.
0:07:19 > 0:07:21When I think of tilapia,
0:07:21 > 0:07:25I think of the fish that my mum will go to the Asian supermarket,
0:07:25 > 0:07:27that's come all the way from Thailand,
0:07:27 > 0:07:30that's racked up some serious air miles.
0:07:30 > 0:07:31Zero air miles on these!
0:07:31 > 0:07:33Yeah, this is definitely probably the most local tilapia
0:07:33 > 0:07:37you're going to find in London, and there's a big market for it.
0:07:37 > 0:07:41It takes just six months for tilapia to grow to full size,
0:07:41 > 0:07:44and they are seen as a sustainable alternative to UK cod and haddock.
0:07:44 > 0:07:48We have about 400 fish in each tank, and I know that sounds like a lot,
0:07:48 > 0:07:51but compared to most other fish farms
0:07:51 > 0:07:53that's actually quite a low stocking density.
0:07:53 > 0:07:55Again, because we think that's better for the fish.
0:07:55 > 0:07:58What you can see is, as the water's flowing round,
0:07:58 > 0:08:01the fish sort of get into a pattern of just, kind of,
0:08:01 > 0:08:04swimming against the current, and that's how you know that they're
0:08:04 > 0:08:06chilled out and they're happy.
0:08:06 > 0:08:08I think it's a really nice fish. It's got quite a mild flavour to it.
0:08:08 > 0:08:12Yeah. Do you think if we flavoured these with salt and vinegar,
0:08:12 > 0:08:14that they'd taste like salt and vinegar,
0:08:14 > 0:08:16and we'd just cut out one process altogether?!
0:08:16 > 0:08:19That is definitely an experiment that I think we should run
0:08:19 > 0:08:21on one of these tanks.
0:08:21 > 0:08:25But the tilapia is only half the story of this urban farm.
0:08:25 > 0:08:28They're a fundamental part of a larger ecosystem,
0:08:28 > 0:08:30hidden behind these doors.
0:08:30 > 0:08:32This is what it looks like.
0:08:35 > 0:08:40Wow! This is like a greenhouse/warehouse.
0:08:40 > 0:08:41Yeah, kind of.
0:08:41 > 0:08:44In this artificial environment,
0:08:44 > 0:08:48each year they grow 20,000kg of fresh herbs and salads
0:08:48 > 0:08:51bound for restaurants and supermarkets.
0:08:51 > 0:08:55I mean, part of what we're doing in this room is we're recreating the
0:08:55 > 0:08:58ideal conditions that a plant needs to grow.
0:08:58 > 0:09:00We've got all of our LED lights here,
0:09:00 > 0:09:02and that's providing the exact light spectrum
0:09:02 > 0:09:06that these plants need to grow. So it's actually better than sun,
0:09:06 > 0:09:07it's more effective than sunlight.
0:09:07 > 0:09:10There's also no soil.
0:09:10 > 0:09:14The plants are fertilised by the nutrient-rich waste from our fishy
0:09:14 > 0:09:15friends next door.
0:09:15 > 0:09:18All that waste water from the fish farm comes through
0:09:18 > 0:09:20and provides the nutrients for the plants,
0:09:20 > 0:09:22and that's how they grow so well.
0:09:22 > 0:09:25So it's the power of poo that has made this...
0:09:25 > 0:09:29I mean, you can yield such a beautiful, amazing crop.
0:09:29 > 0:09:31- Yeah.- So, what kind of things are you growing?
0:09:31 > 0:09:33So, we've got some micro-radish growing here,
0:09:33 > 0:09:35with that really nice red stem.
0:09:35 > 0:09:37These are our sunflower shoots growing here.
0:09:37 > 0:09:41- Sunflower shoots?- Yeah. They're actually used in Thai cooking,
0:09:41 > 0:09:45and they've got the most amazing nutty flavour to them.
0:09:45 > 0:09:47Yeah. That's one thing when walking in here,
0:09:47 > 0:09:51I'm overwhelmed by the smells. There's a lovely...
0:09:51 > 0:09:54It's aromatic, but there's a spicy-type smell in here.
0:09:54 > 0:09:57The flavour and the smell that we get from our crops is really strong.
0:09:57 > 0:10:00It looks as if this could be the way forward
0:10:00 > 0:10:02for food production in our cities,
0:10:02 > 0:10:06so I can't wait to give it a proper taste test.
0:10:06 > 0:10:08I think you could have these as a snack.
0:10:08 > 0:10:10I'm going to use the farm's tilapia to make a curry,
0:10:10 > 0:10:13but I'm going to need some watercress
0:10:13 > 0:10:16from the top of this high-rise, high-tech field.
0:10:16 > 0:10:18Just watch your head.
0:10:18 > 0:10:19I never have that problem!
0:10:19 > 0:10:21How fast does this thing go?
0:10:21 > 0:10:24Don't worry, it's not going to go too fast!
0:10:24 > 0:10:26I was hoping for some speed! Oh!
0:10:29 > 0:10:30This is so cool!
0:10:31 > 0:10:33Whoa, OK! I'm not scared!
0:10:35 > 0:10:37Thankfully, despite my diminutive stature,
0:10:37 > 0:10:39I do have a head for heights.
0:10:40 > 0:10:44So you probably want to cut it about an inch from the bottom.
0:10:44 > 0:10:45- Here?- That's it, yeah, perfect.
0:10:49 > 0:10:51This is going to be the freshest curry I've cooked...
0:10:51 > 0:10:53- So exciting!- ..in my life.
0:10:53 > 0:10:56- I can't wait!- Literally, everything from under one roof.
0:11:02 > 0:11:06I'm off to an equally unusual but appropriate setting to cook.
0:11:07 > 0:11:10The car park rooftop where this urban farm began.
0:11:12 > 0:11:15I'm making a speedy tilapia and watercress curry
0:11:15 > 0:11:18with lemon couscous for Kate and all of her team.
0:11:19 > 0:11:23Now, I'm serving my curry with couscous as pure defiance towards my
0:11:23 > 0:11:26mother. Whenever she cooks a curry, it has to be,
0:11:26 > 0:11:29we have to always serve it with rice.
0:11:29 > 0:11:31So if my mum's watching this, she's going to hate this!
0:11:31 > 0:11:34When cooking couscous,
0:11:34 > 0:11:36there are just a few rules that you've got to follow.
0:11:36 > 0:11:38A tablespoon of butter adds flavour,
0:11:38 > 0:11:41and then I'm just going to top it off with some water.
0:11:41 > 0:11:43Stop pouring when I've got a centimetre of water
0:11:43 > 0:11:47at the top of the couscous. Now, cover that with cling film,
0:11:47 > 0:11:52and just leave it on the side to just soak up all that liquid.
0:11:53 > 0:11:54I've got this gorgeous tilapia.
0:11:54 > 0:11:56Now, if you can't get tilapia,
0:11:56 > 0:11:58I like to use fish that is quite firm
0:11:58 > 0:12:01and that doesn't flake very much.
0:12:01 > 0:12:04So something like sea bass, maybe even prawns.
0:12:04 > 0:12:05Really entirely up to you.
0:12:07 > 0:12:09So this, my mum will be happy with,
0:12:09 > 0:12:12because this is how she taught me how to cook fish.
0:12:12 > 0:12:17I'm going to add turmeric, and a little bit of paprika.
0:12:23 > 0:12:25And I want to cook this on a really high heat.
0:12:25 > 0:12:28What I do want is a lovely crisp skin on the outside.
0:12:31 > 0:12:34As much as I love cod, and I love white fish,
0:12:34 > 0:12:37that smell that tilapia has is the reason why my mum
0:12:37 > 0:12:40will go to the ends of the earth to find fresh tilapia.
0:12:42 > 0:12:44With the fish all crispy and delicious,
0:12:44 > 0:12:46it's time to move on to the sauce.
0:12:46 > 0:12:48Now, I'm going to start with three cloves of garlic.
0:12:51 > 0:12:53I'm going to add my onion.
0:12:56 > 0:12:59It can be quite confusing when you go to a supermarket
0:12:59 > 0:13:01and they've got so many different types of chillies.
0:13:01 > 0:13:03How do you know what chilli to use?
0:13:03 > 0:13:05The smaller and tighter the chilli is,
0:13:05 > 0:13:07it means it's packed with seeds,
0:13:07 > 0:13:09which means it's probably a lot spicier.
0:13:09 > 0:13:13The bigger and less packed that the chilli is, it's probably less spicy.
0:13:13 > 0:13:16So it really depends on who you're cooking for.
0:13:16 > 0:13:19If I'm cooking for me, I like this one,
0:13:19 > 0:13:22because I don't like my food to blow my head off.
0:13:22 > 0:13:24Finely chop the chillies...
0:13:25 > 0:13:30..and add to the pan, along with a teaspoon of ground coriander.
0:13:30 > 0:13:36Half a teaspoon of turmeric, and half a teaspoon of ground cumin.
0:13:36 > 0:13:38Get all that water in.
0:13:40 > 0:13:43I've got my lovely peppery watercress.
0:13:43 > 0:13:45Finely chop, and add it to the pan.
0:13:47 > 0:13:48You've got to just leave that watercress,
0:13:48 > 0:13:51and let it just cook down nice and gently.
0:13:51 > 0:13:55In some strange way, this feels like I'm cooking in a modern Bangladesh.
0:13:55 > 0:13:59I've got the smell of curry, and I've got the smell of fumes,
0:13:59 > 0:14:01all mixed into one.
0:14:01 > 0:14:05But I'm in London, on the roof of a car park!
0:14:06 > 0:14:07Add that fish back.
0:14:07 > 0:14:12So I'm going to leave the fish on the pan on a low heat,
0:14:12 > 0:14:14and I'm going to finish the couscous,
0:14:14 > 0:14:17and then our meal will have been ready in 20 minutes.
0:14:20 > 0:14:26Season the couscous, then bring it alive with the zest of a lemon.
0:14:26 > 0:14:30I mean, that looks lovely, but it smells even better.
0:14:30 > 0:14:34There's nothing nicer than topping a hot dish with fresh herbs.
0:14:38 > 0:14:41It's got that lovely spicy aroma,
0:14:41 > 0:14:44and with the lemon couscous, it just all works.
0:14:45 > 0:14:49It's great to think this exotic tilapia and watercress curry
0:14:49 > 0:14:53is made with ingredients produced right here in the middle of London.
0:14:53 > 0:14:55It doesn't get more local than that.
0:14:57 > 0:14:59- Hope you're hungry!- Yes!
0:14:59 > 0:15:00It smells amazing!
0:15:00 > 0:15:02Oh, I'm excited, I can't wait to see what you think.
0:15:02 > 0:15:05Yes. It's delicious!
0:15:05 > 0:15:07How's there suddenly so many of you?
0:15:07 > 0:15:09I start cooking some tilapia, and suddenly you all multiply!
0:15:09 > 0:15:11- Here you go.- Thank you.
0:15:11 > 0:15:13I know it sounds like a strange thing to say,
0:15:13 > 0:15:14but it tastes really authentic.
0:15:14 > 0:15:17It tastes like the fish is meant to go with the spices.
0:15:17 > 0:15:19Definitely yummy sounds!
0:15:19 > 0:15:21Whoever's making them yummy sounds, thank you very much!
0:15:21 > 0:15:23Mmm!
0:15:23 > 0:15:25It was fantastic!
0:15:31 > 0:15:35In a place the size of London, there's all sorts of exciting,
0:15:35 > 0:15:38experimental stuff going on, especially when it comes to food.
0:15:40 > 0:15:43I'm on my way to Holloway, North London,
0:15:43 > 0:15:46to find out more about one of the latest dining experiences
0:15:46 > 0:15:48to hit the capital.
0:15:51 > 0:15:52I love tinkering in the kitchen,
0:15:52 > 0:15:55and experimenting with different flavour combinations.
0:15:55 > 0:15:57So when I heard about this chef who likes to take scents
0:15:57 > 0:16:00that you would normally find on a perfume counter,
0:16:00 > 0:16:04and flavour his food with it, I had to meet him for myself.
0:16:09 > 0:16:10Hi, Pratap.
0:16:11 > 0:16:14- Hi.- Hi.- Come on, come into the garden.
0:16:14 > 0:16:16Pratap Chahal and his wife Nik run a supper club
0:16:16 > 0:16:22to showcase this radical approach to cooking, using smell as a flavour.
0:16:22 > 0:16:25My curiosity is just bubbling over right now.
0:16:25 > 0:16:28Take me right back to the beginning.
0:16:28 > 0:16:33I spent 14 years working in mostly French Michelin restaurants
0:16:33 > 0:16:36in London. But I just wanted to do something a little bit different,
0:16:36 > 0:16:38and create an edible perfume.
0:16:38 > 0:16:40He's like a mad scientist!
0:16:40 > 0:16:43One of my favourite things is this little thing in here.
0:16:43 > 0:16:45So this is oud.
0:16:45 > 0:16:47Not just bark from the tree back there?
0:16:47 > 0:16:48No, about £600 worth of wood in there.
0:16:48 > 0:16:53- Have a smell of that.- Does it change value if I sniff it?
0:16:53 > 0:16:56- Does it take anything away? - Each sniff is going to cost you!
0:16:56 > 0:16:58That is intense!
0:16:58 > 0:17:01I can't smell that and imagine eating that.
0:17:01 > 0:17:04The biggest challenge was, to taste the perfume,
0:17:04 > 0:17:06or to taste this very new flavour,
0:17:06 > 0:17:08but not have it overpower your mouth.
0:17:08 > 0:17:10- No.- You know? So, that was the biggest challenge.
0:17:10 > 0:17:12Let's go and cook.
0:17:13 > 0:17:17To help me get my head round this unusual approach to cooking,
0:17:17 > 0:17:21Pratap's going to make me one of his signature dishes.
0:17:21 > 0:17:23Rump of lamb with frankincense and pomegranate.
0:17:24 > 0:17:28Effectively, these are scents inspired by the ancient Spice Route.
0:17:28 > 0:17:30So, there's a little bit of cinnamon there,
0:17:30 > 0:17:32so just put a couple of pinches of cinnamon.
0:17:32 > 0:17:33A little bit of salt.
0:17:33 > 0:17:37I've got some beautiful pomegranate molasses.
0:17:37 > 0:17:38Ooh! That's intense.
0:17:38 > 0:17:39- Is this going in here?- Yeah.
0:17:39 > 0:17:42I put a couple of teaspoons' worth.
0:17:42 > 0:17:44You're a chef, you don't measure, do you?
0:17:44 > 0:17:46- No.- I'm slightly afraid of chefs!
0:17:46 > 0:17:47HE LAUGHS
0:17:47 > 0:17:49That is a sinister laugh, that is!
0:17:50 > 0:17:53Perfect. So this is how frankincense looks.
0:17:53 > 0:17:55The best frankincense comes from Oman.
0:17:55 > 0:17:59At one point, frankincense used to be worth its weight in gold.
0:17:59 > 0:18:01- This was currency.- Wow!
0:18:01 > 0:18:02You just need a tiny little bit.
0:18:02 > 0:18:04- And that's enough?- Yeah.
0:18:04 > 0:18:06If you just crush it up a little bit.
0:18:06 > 0:18:07- Is that all right?- Brilliant, yeah.
0:18:07 > 0:18:10Wow! That's the biggest blowtorch I've ever seen!
0:18:14 > 0:18:16So that's just a little bit of charcoal.
0:18:16 > 0:18:20The frankincense then goes on top of the burning charcoal,
0:18:20 > 0:18:22and placed next to the rump of lamb.
0:18:22 > 0:18:25It's like being back in the science lab in year eight!
0:18:25 > 0:18:29There you go! And you can smell that, the smell coming off it.
0:18:29 > 0:18:32- It's lovely, isn't it?- Yeah.
0:18:32 > 0:18:34That's going to translate into taste.
0:18:34 > 0:18:37- Mmm.- Because it's going to seep into the lamb,
0:18:37 > 0:18:40and that's one of the ways of translating a smell into a flavour.
0:18:40 > 0:18:45Once the meat has been left to infuse for ten minutes,
0:18:45 > 0:18:47Pratap vacuum-seals it...
0:18:49 > 0:18:53..and cooks it in a water bath to preserve as much of that lovely
0:18:53 > 0:18:55frankincense aroma as he can.
0:18:55 > 0:18:57This is just to give it that nice smokiness
0:18:57 > 0:19:00that comes from caramelising the meat in a hot pan.
0:19:02 > 0:19:04- Medium rare?- Perfect.
0:19:07 > 0:19:11When I smell it, I mean, you have to be completely bonkers
0:19:11 > 0:19:13to cook like this! I think that's a compliment for you.
0:19:13 > 0:19:15- It is, absolutely. - So, shall we try it?
0:19:15 > 0:19:16Let's get stuck in.
0:19:24 > 0:19:26This is absolutely delicious, but,
0:19:26 > 0:19:30if someone didn't tell me that you'd scented this food,
0:19:30 > 0:19:33I'd just think you were an amazing cook...
0:19:33 > 0:19:35- Right.- That has done something to it,
0:19:35 > 0:19:38but I can't quite put my finger on it.
0:19:38 > 0:19:40Exactly. That's exactly the effect that I want.
0:19:40 > 0:19:44That, Pratap, was scent-sational!
0:19:44 > 0:19:46- Do you like what I did there? - I love it!
0:19:46 > 0:19:49That makes me really, really happy. That makes me really happy.
0:19:49 > 0:19:53Seeing Pratap use scent in his food so successfully
0:19:53 > 0:19:56has inspired me to try my own version.
0:19:56 > 0:19:59An orange blossom and fresh herb-scented polenta cake.
0:20:01 > 0:20:05It's going to smell as good as it tastes.
0:20:05 > 0:20:08My cake begins with 180ml of light olive oil.
0:20:09 > 0:20:13And now to the bowl, I'm going to add some caster sugar.
0:20:13 > 0:20:14220 grams.
0:20:16 > 0:20:17Then add three eggs.
0:20:17 > 0:20:20Crack that in, and then give that a quick beat.
0:20:22 > 0:20:26And gradually mix in 300 grams of ground almonds.
0:20:30 > 0:20:33Now for the first of many fragrant, citrusy elements.
0:20:33 > 0:20:36I'm using the zest of four mandarins.
0:20:36 > 0:20:39And by adding the zest, you're really getting most of that flavour,
0:20:39 > 0:20:42because all that oil, that gorgeous, delicious flavour,
0:20:42 > 0:20:44is actually in the skin.
0:20:44 > 0:20:49I mean, look at that. That is like a pot of gold, that is.
0:20:51 > 0:20:55Rosemary has got this lovely, earthy smell to it, and it works really,
0:20:55 > 0:20:57really well with the mandarin.
0:20:57 > 0:20:59Well, suddenly I'm feeling a lot more like Pratap,
0:20:59 > 0:21:00with my little brown bottle.
0:21:00 > 0:21:03This is my orange blossom water.
0:21:03 > 0:21:07It's not very citrusy, but it's got this very strong pollen flavour.
0:21:07 > 0:21:09If you're experimenting,
0:21:09 > 0:21:11I can almost guarantee that you will go overboard at some point,
0:21:11 > 0:21:13but it's about paring it back.
0:21:13 > 0:21:15But I've done the paring back for you, so it's OK,
0:21:15 > 0:21:17just follow the recipe, it'll be absolutely fine.
0:21:17 > 0:21:19I'm going to add three teaspoons.
0:21:20 > 0:21:24I mean, that is already smelling absolutely amazing.
0:21:24 > 0:21:26I've got 150 grams of polenta here.
0:21:26 > 0:21:29To that I'm going to add one teaspoon of baking powder.
0:21:29 > 0:21:35Quick stir through, and then add that, and give that a quick whizz.
0:21:35 > 0:21:39Using polenta instead of flour makes this cake gloriously dense and
0:21:39 > 0:21:41sticky, as well as gluten-free.
0:21:44 > 0:21:48Now for a fragrant flavourful syrup to drench the cake with.
0:21:49 > 0:21:55I've got my mandarin juice, four tablespoons of orange blossom honey,
0:21:55 > 0:21:57and four sprigs of thyme.
0:21:57 > 0:21:59This is the really boring, almost sciencey bit.
0:21:59 > 0:22:02But there is a compound in thyme called thymol,
0:22:02 > 0:22:07and mandarin is the only citrus fruit that has that in as well.
0:22:07 > 0:22:11And that's why mandarin and thyme work really, really well together.
0:22:11 > 0:22:15Warm the syrup to let all those aromatic flavours infuse.
0:22:15 > 0:22:17After about an hour, your cake should be ready.
0:22:21 > 0:22:24Well, that smells absolutely delicious.
0:22:24 > 0:22:28It's taken over the whole kitchen.
0:22:28 > 0:22:31You can smell the rosemary, you can smell the mandarin.
0:22:32 > 0:22:34For even more scented indulgence,
0:22:34 > 0:22:39I'm icing my cake using my secret ingredient, pistachio oil.
0:22:39 > 0:22:41I'm adding this instead of water to my icing sugar.
0:22:44 > 0:22:47It smells like pistachio, but it's got a lovely smoky smell,
0:22:47 > 0:22:49and, I mean, it's such an intense flavour,
0:22:49 > 0:22:51and it works so well in an icing.
0:22:53 > 0:22:55I've got these lovely pistachio nibs.
0:22:55 > 0:22:58These are like beautiful green jewels. Be generous.
0:22:59 > 0:23:03There it is, my very own aromatic cake,
0:23:03 > 0:23:06using fresh herbs and orange blossom oil.
0:23:06 > 0:23:08It smells amazing!
0:23:08 > 0:23:11I just hope Pratap and Nik love it as much as I do.
0:23:11 > 0:23:12Oh.
0:23:14 > 0:23:17Oh, my God. You know what, I was not expecting the smell,
0:23:17 > 0:23:19the aroma of the beautiful light, delicate orange blossom
0:23:19 > 0:23:22to come through, but it does.
0:23:22 > 0:23:25And also, just with that smoky, nutty pistachio,
0:23:25 > 0:23:27absolutely phenomenal.
0:23:27 > 0:23:28- Have a taste.- I'm going in, guys.
0:23:30 > 0:23:32- Oh, my God.- That is delicious.
0:23:32 > 0:23:34I've learned something today. Honestly!
0:23:34 > 0:23:35- Yum.- Amazing.
0:23:38 > 0:23:43The capital has revealed mavericks and new food trends that awaken the
0:23:43 > 0:23:48senses, while its diversity offers flavours from practically anywhere
0:23:48 > 0:23:49in the world.
0:23:52 > 0:23:53For my final recipe,
0:23:53 > 0:23:56I want to cook something which captures the city's essence,
0:23:56 > 0:24:00by marrying an old tradition with a taste of the new.
0:24:00 > 0:24:05This London-inspired recipe is a classic steak and kidney pie,
0:24:05 > 0:24:07but I'm taking this pie to North Africa.
0:24:09 > 0:24:11I'm mixing it up with ras-el-hanout,
0:24:11 > 0:24:14a delicious blend of sweet and hot spices,
0:24:14 > 0:24:16and a staple in Moroccan cooking.
0:24:19 > 0:24:23Start by grating two cloves of garlic and a thumb of ginger.
0:24:24 > 0:24:27I mean, garlic and ginger in a steak and kidney pie?
0:24:27 > 0:24:29There is nothing normal about this pie.
0:24:34 > 0:24:36I'm just going to chop up my onion.
0:24:36 > 0:24:39Add the onions first, and then add the ginger and garlic.
0:24:42 > 0:24:44I've been soaking some lambs' kidneys in milk,
0:24:44 > 0:24:46to give them a milder taste.
0:24:47 > 0:24:51I grew up on offal. We had offal maybe four, five times a week.
0:24:51 > 0:24:53So, adding it to bulk meat out,
0:24:53 > 0:24:56it makes such a difference to the flavour.
0:24:56 > 0:24:58So don't be afraid of offal.
0:24:58 > 0:25:00I'm combining it with beef braising steak.
0:25:03 > 0:25:06This is a great cut of meat if you're doing a long, slow cook.
0:25:08 > 0:25:09Next, add some chestnut mushrooms.
0:25:12 > 0:25:16This is where I take the steak and kidney pie to North Africa.
0:25:16 > 0:25:18This is ras-el-hanout,
0:25:18 > 0:25:23and this particular blend has got a mixture of cumin, coriander seeds,
0:25:23 > 0:25:28turmeric, mace, cinnamon, and lots of rose petals.
0:25:30 > 0:25:34This symphony of flavours will give my pie a hint of the Moroccan souk.
0:25:34 > 0:25:38Oh, if we had smellovision,
0:25:38 > 0:25:40you'd be knocking that door down.
0:25:44 > 0:25:47Traditionally, a steak and kidney pie is made with beef stock,
0:25:47 > 0:25:51but I've got a clever twist that adds even more spice.
0:25:51 > 0:25:52Ginger beer.
0:25:52 > 0:25:53Hey!
0:25:57 > 0:25:58Leave that on a medium heat,
0:25:58 > 0:26:02and let it cook down until all of that liquid has evaporated,
0:26:02 > 0:26:07leaving you with a sweet, gingery, spicy, thick sauce.
0:26:11 > 0:26:13Seeing as we're going completely off-piste,
0:26:13 > 0:26:15let's add some spring onions to it!
0:26:18 > 0:26:20That smells lovely!
0:26:22 > 0:26:24So, I want the filling to be completely cool,
0:26:24 > 0:26:28so I'll set that aside and get started on the suet pastry.
0:26:28 > 0:26:31Mix together flour, butter and suet.
0:26:31 > 0:26:33Then add cold water.
0:26:37 > 0:26:39You'll see those bits of suet are going to try and escape.
0:26:39 > 0:26:41Oh no, they're going nowhere.
0:26:41 > 0:26:43Push them straight back into the dough.
0:26:46 > 0:26:47For the top.
0:26:47 > 0:26:49Set that aside.
0:26:50 > 0:26:52And then I'm going to roll out my pastry.
0:26:53 > 0:26:56Place it into a greased loaf tin.
0:26:56 > 0:26:58And then be sure to get into all the corners.
0:27:00 > 0:27:01Let's get on to that filling.
0:27:01 > 0:27:03It's all thickened up.
0:27:03 > 0:27:04It looks even tastier now.
0:27:09 > 0:27:12The one thing I've learned about a pie, is it's great,
0:27:12 > 0:27:15up until you can't get it out of the tin.
0:27:15 > 0:27:18So by tucking the pastry edges inwards,
0:27:18 > 0:27:20you can almost guarantee that it's coming out.
0:27:20 > 0:27:23There'll be no spooning pie, not here, oh no.
0:27:25 > 0:27:28I'm going to bake and steam the pie at the same time.
0:27:29 > 0:27:32So by adding boiling water to the base of the pan,
0:27:32 > 0:27:36it'll stop the pie from baking unevenly.
0:27:36 > 0:27:38That goes into the oven for two hours.
0:27:48 > 0:27:49It worked!
0:27:50 > 0:27:52Look at that!
0:27:52 > 0:27:54That looks absolutely amazing.
0:27:54 > 0:27:58Let's cut into it.
0:27:58 > 0:28:02That looks so good!
0:28:03 > 0:28:10That aroma of the ras-el-hanout is just so subtle, yet so satisfying.
0:28:10 > 0:28:14It's a meeting of two worlds, the traditional tastes of old London,
0:28:14 > 0:28:19and the modern multicultural one, all wrapped up together.
0:28:19 > 0:28:22The capital has excited my senses,
0:28:22 > 0:28:25and shown me some cutting-edge trends.
0:28:25 > 0:28:28But it's not the only place making its mark on the food we love.
0:28:29 > 0:28:31Next time, I'll be in Yorkshire
0:28:31 > 0:28:33to experience some ancient traditions...
0:28:33 > 0:28:36- Do you ever sleep?- If fishing's good, it doesn't matter about sleep!
0:28:37 > 0:28:40..and I'll be discovering some new ones.
0:28:40 > 0:28:42Would like to start with the massaging.
0:28:42 > 0:28:43That makes me so happy!