London Nadiya's British Food Adventure


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London

Nadiya heads to an indoor, urban farm in a London industrial estate. Nadiya helps co-creator Kate Hofman feed their fish and harvest watercress, and then cooks a fish curry.


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I'm a busy mum, and I cook every day.

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So I try to keep my food exciting.

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Anybody hungry?

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I like to experiment with new flavours and ingredients.

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Is that yummy?

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But, I've always wanted to find out more about the food

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I feed my family.

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So in this series, I'm travelling the length and breadth

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of the country, to meet the fishermen...

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-There's a Dover sole.

-We've got a fish, we've got a fish!

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..the farmers...

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-Has anyone ever gone in?

-Yeah, I have!

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..the chefs, and the producers who go the extra mile

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to make British food some of the best in the world.

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-Super!

-Yes, look!

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I'll explore some familiar foods...

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That is so pretty!

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I feel totally inspired.

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And try some that are totally new.

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You have to be completely bonkers to cook like this!

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And I'll be creating brand-new recipes...

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This works!

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..inspired by their produce...

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-Hope you're hungry!

-It smells amazing!

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..as I go on my British Food Adventure.

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This time, I'll be in one of the top food capitals of the world.

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London.

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It's a melting pot of cultures, tastes and smells,

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and a city at the cutting edge of cuisine...

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..where pioneering people go to extremes to tickle our taste buds...

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This is just astonishing.

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..and dazzle our senses.

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It's like being back in the science lab in year eight!

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It's lovely, isn't it?

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But before the extravagance of the big city,

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I'm going to make something simple,

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which, for me, captures London's everyday spirit.

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It can be found on every street corner,

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one of the most popular takeouts in the Big Smoke,

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fried chicken and chips.

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I remember the first time I had chicken and chips.

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My dad said that we couldn't have takeaway,

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so we did exactly what we do when Dad says we can't do something.

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We did it anyway! So we went out and we got chicken and chips -

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it was the best thing I ever had.

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My own recipe, crispy chicken with sweet potato fries

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and barbecue beans, is lip-smackingly good,

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and the perfect Saturday night treat.

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And it starts with a pan of boiling water.

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It's just going to render off some of the fat from the skin,

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which means that when I go to fry it, it will be lovely and crispy.

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And I got this tip right from the High Street,

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but I'm not telling you where.

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After a few minutes, take them out, pat them dry and get flavouring.

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First in the bowl, some sweet chilli sauce.

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I'm not using it as a sauce, I'm using it as a marinade.

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This is about getting flavour in layers, in every nook and cranny,

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and so that chicken is going to taste spicy and sweet,

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and it's going to be all the way through.

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While the chicken sits in that lovely chilli sauce,

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I need to make a dry spice mix.

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Flour, salt, cayenne, garlic and onion powder.

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And finally, my magic ingredient, baking powder.

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I don't actually know what the science is.

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All I know, when baking powder touches moisture,

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it has a fizzy effect, and somehow that works really, really well

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to crisp up chicken.

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Now introduce the chilli-soaked chicken to the spiced flour.

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Get in there.

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Move it around, give it a good coating.

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With the chicken prepped, it's chips time.

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This is definitely one of the kids' favourites, and my husband's.

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My sweet potato wedges get a dusting of garlic powder mixed with salt and

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paprika, then a coating of olive oil.

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This is the best bit. Get your hands in, and mix it all up.

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Whenever I make these, I know which fry has the most spice,

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and so I put that in a place where I know I'll find it,

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and as soon as they come out of the oven, that's the one I'll eat.

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That one is mine.

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I'm going to put it just there.

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Flavour's guaranteed, now to get the crispiness.

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Fried chicken shouldn't make me smile, but it really does,

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from the inside out.

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I'm not cooking the chicken through on the hob.

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This is just about adding colour and all-important crispiness.

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Look at that!

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Now, that is what you're looking for.

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Crispy skin makes me so happy!

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This is the best bit.

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We get it all in at once, and dinner will be ready all at the same time.

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25 minutes at 180 should do the job.

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But as any fast food fan knows,

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chicken and chips needs a side order of proper barbecue beans.

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I've got brown sauce, and putting together is cooking as well.

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Smoked paprika completes that authentic barbecue spicing.

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And so if anyone asks me, did you actually make those beans?

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I say, yes, yes I did!

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Oh!

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That's a nice smell to be greeted by.

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That smells just like the chicken and chips

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that I used to buy at the takeaway. Lovely and crisp.

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If you can hear that skin, you've got it.

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And that is the one that I saved for myself.

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Mmm. So sweet!

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Mmm.

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That is bound to put a smile on my kids' faces.

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Inspired by my favourite takeaway, their favourite meal,

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crispy chicken with sweet potato fries

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and a side order of barbecue beans.

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Are they yummy?

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My food adventure in London starts in an unlikely spot

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in the industrial East End.

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Sandwiched between a builder's and a wallpaper warehouse

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is London's first commercial farm, an innovative project

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designed to feed the city's ever-expanding population.

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-Hello, I'm Kate.

-I'm Nadiya.

-Come on in!

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It's the brainchild of Kate Hoffman,

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who's offered to give me a look around.

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I mean, we've got our wellies on.

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A farm, you expect to be wearing your wellies.

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But I feel like we, with these white jackets on,

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we are about to go off and do some sort of experiment.

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So I guess this farm is probably more of a combination

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of a science lab and a traditional farm.

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This farm with a difference produces tilapia...

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Whoa, look!

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..a freshwater fish, popular in Asian cooking.

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When I think of tilapia,

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I think of the fish that my mum will go to the Asian supermarket,

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that's come all the way from Thailand,

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that's racked up some serious air miles.

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Zero air miles on these!

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Yeah, this is definitely probably the most local tilapia

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you're going to find in London, and there's a big market for it.

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It takes just six months for tilapia to grow to full size,

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and they are seen as a sustainable alternative to UK cod and haddock.

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We have about 400 fish in each tank, and I know that sounds like a lot,

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but compared to most other fish farms

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that's actually quite a low stocking density.

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Again, because we think that's better for the fish.

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What you can see is, as the water's flowing round,

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the fish sort of get into a pattern of just, kind of,

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swimming against the current, and that's how you know that they're

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chilled out and they're happy.

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I think it's a really nice fish. It's got quite a mild flavour to it.

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Yeah. Do you think if we flavoured these with salt and vinegar,

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that they'd taste like salt and vinegar,

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and we'd just cut out one process altogether?!

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That is definitely an experiment that I think we should run

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on one of these tanks.

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But the tilapia is only half the story of this urban farm.

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They're a fundamental part of a larger ecosystem,

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hidden behind these doors.

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This is what it looks like.

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Wow! This is like a greenhouse/warehouse.

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Yeah, kind of.

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In this artificial environment,

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each year they grow 20,000kg of fresh herbs and salads

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bound for restaurants and supermarkets.

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I mean, part of what we're doing in this room is we're recreating the

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ideal conditions that a plant needs to grow.

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We've got all of our LED lights here,

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and that's providing the exact light spectrum

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that these plants need to grow. So it's actually better than sun,

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it's more effective than sunlight.

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There's also no soil.

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The plants are fertilised by the nutrient-rich waste from our fishy

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friends next door.

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All that waste water from the fish farm comes through

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and provides the nutrients for the plants,

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and that's how they grow so well.

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So it's the power of poo that has made this...

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I mean, you can yield such a beautiful, amazing crop.

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-Yeah.

-So, what kind of things are you growing?

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So, we've got some micro-radish growing here,

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with that really nice red stem.

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These are our sunflower shoots growing here.

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-Sunflower shoots?

-Yeah. They're actually used in Thai cooking,

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and they've got the most amazing nutty flavour to them.

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Yeah. That's one thing when walking in here,

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I'm overwhelmed by the smells. There's a lovely...

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It's aromatic, but there's a spicy-type smell in here.

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The flavour and the smell that we get from our crops is really strong.

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It looks as if this could be the way forward

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for food production in our cities,

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so I can't wait to give it a proper taste test.

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I think you could have these as a snack.

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I'm going to use the farm's tilapia to make a curry,

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but I'm going to need some watercress

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from the top of this high-rise, high-tech field.

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Just watch your head.

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I never have that problem!

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How fast does this thing go?

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Don't worry, it's not going to go too fast!

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I was hoping for some speed! Oh!

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This is so cool!

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Whoa, OK! I'm not scared!

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Thankfully, despite my diminutive stature,

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I do have a head for heights.

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So you probably want to cut it about an inch from the bottom.

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-Here?

-That's it, yeah, perfect.

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This is going to be the freshest curry I've cooked...

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-So exciting!

-..in my life.

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-I can't wait!

-Literally, everything from under one roof.

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I'm off to an equally unusual but appropriate setting to cook.

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The car park rooftop where this urban farm began.

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I'm making a speedy tilapia and watercress curry

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with lemon couscous for Kate and all of her team.

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Now, I'm serving my curry with couscous as pure defiance towards my

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mother. Whenever she cooks a curry, it has to be,

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we have to always serve it with rice.

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So if my mum's watching this, she's going to hate this!

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When cooking couscous,

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there are just a few rules that you've got to follow.

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A tablespoon of butter adds flavour,

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and then I'm just going to top it off with some water.

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Stop pouring when I've got a centimetre of water

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at the top of the couscous. Now, cover that with cling film,

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and just leave it on the side to just soak up all that liquid.

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I've got this gorgeous tilapia.

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Now, if you can't get tilapia,

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I like to use fish that is quite firm

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and that doesn't flake very much.

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So something like sea bass, maybe even prawns.

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Really entirely up to you.

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So this, my mum will be happy with,

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because this is how she taught me how to cook fish.

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I'm going to add turmeric, and a little bit of paprika.

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And I want to cook this on a really high heat.

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What I do want is a lovely crisp skin on the outside.

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As much as I love cod, and I love white fish,

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that smell that tilapia has is the reason why my mum

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will go to the ends of the earth to find fresh tilapia.

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With the fish all crispy and delicious,

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it's time to move on to the sauce.

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Now, I'm going to start with three cloves of garlic.

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I'm going to add my onion.

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It can be quite confusing when you go to a supermarket

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and they've got so many different types of chillies.

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How do you know what chilli to use?

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The smaller and tighter the chilli is,

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it means it's packed with seeds,

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which means it's probably a lot spicier.

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The bigger and less packed that the chilli is, it's probably less spicy.

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So it really depends on who you're cooking for.

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If I'm cooking for me, I like this one,

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because I don't like my food to blow my head off.

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Finely chop the chillies...

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..and add to the pan, along with a teaspoon of ground coriander.

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Half a teaspoon of turmeric, and half a teaspoon of ground cumin.

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Get all that water in.

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I've got my lovely peppery watercress.

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Finely chop, and add it to the pan.

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You've got to just leave that watercress,

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and let it just cook down nice and gently.

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In some strange way, this feels like I'm cooking in a modern Bangladesh.

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I've got the smell of curry, and I've got the smell of fumes,

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all mixed into one.

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But I'm in London, on the roof of a car park!

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Add that fish back.

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So I'm going to leave the fish on the pan on a low heat,

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and I'm going to finish the couscous,

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and then our meal will have been ready in 20 minutes.

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Season the couscous, then bring it alive with the zest of a lemon.

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I mean, that looks lovely, but it smells even better.

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There's nothing nicer than topping a hot dish with fresh herbs.

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It's got that lovely spicy aroma,

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and with the lemon couscous, it just all works.

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It's great to think this exotic tilapia and watercress curry

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is made with ingredients produced right here in the middle of London.

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It doesn't get more local than that.

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-Hope you're hungry!

-Yes!

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It smells amazing!

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Oh, I'm excited, I can't wait to see what you think.

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Yes. It's delicious!

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How's there suddenly so many of you?

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I start cooking some tilapia, and suddenly you all multiply!

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-Here you go.

-Thank you.

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I know it sounds like a strange thing to say,

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but it tastes really authentic.

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It tastes like the fish is meant to go with the spices.

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Definitely yummy sounds!

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Whoever's making them yummy sounds, thank you very much!

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Mmm!

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It was fantastic!

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In a place the size of London, there's all sorts of exciting,

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experimental stuff going on, especially when it comes to food.

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I'm on my way to Holloway, North London,

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to find out more about one of the latest dining experiences

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to hit the capital.

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I love tinkering in the kitchen,

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and experimenting with different flavour combinations.

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So when I heard about this chef who likes to take scents

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that you would normally find on a perfume counter,

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and flavour his food with it, I had to meet him for myself.

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Hi, Pratap.

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-Hi.

-Hi.

-Come on, come into the garden.

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Pratap Chahal and his wife Nik run a supper club

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to showcase this radical approach to cooking, using smell as a flavour.

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My curiosity is just bubbling over right now.

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Take me right back to the beginning.

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I spent 14 years working in mostly French Michelin restaurants

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in London. But I just wanted to do something a little bit different,

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and create an edible perfume.

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He's like a mad scientist!

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One of my favourite things is this little thing in here.

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So this is oud.

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Not just bark from the tree back there?

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No, about £600 worth of wood in there.

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-Have a smell of that.

-Does it change value if I sniff it?

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-Does it take anything away?

-Each sniff is going to cost you!

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That is intense!

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I can't smell that and imagine eating that.

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The biggest challenge was, to taste the perfume,

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or to taste this very new flavour,

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but not have it overpower your mouth.

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-No.

-You know? So, that was the biggest challenge.

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Let's go and cook.

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To help me get my head round this unusual approach to cooking,

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Pratap's going to make me one of his signature dishes.

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Rump of lamb with frankincense and pomegranate.

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Effectively, these are scents inspired by the ancient Spice Route.

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So, there's a little bit of cinnamon there,

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so just put a couple of pinches of cinnamon.

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A little bit of salt.

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I've got some beautiful pomegranate molasses.

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Ooh! That's intense.

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-Is this going in here?

-Yeah.

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I put a couple of teaspoons' worth.

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You're a chef, you don't measure, do you?

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-No.

-I'm slightly afraid of chefs!

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HE LAUGHS

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That is a sinister laugh, that is!

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Perfect. So this is how frankincense looks.

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The best frankincense comes from Oman.

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At one point, frankincense used to be worth its weight in gold.

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-This was currency.

-Wow!

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You just need a tiny little bit.

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-And that's enough?

-Yeah.

0:18:020:18:04

If you just crush it up a little bit.

0:18:040:18:06

-Is that all right?

-Brilliant, yeah.

0:18:060:18:07

Wow! That's the biggest blowtorch I've ever seen!

0:18:070:18:10

So that's just a little bit of charcoal.

0:18:140:18:16

The frankincense then goes on top of the burning charcoal,

0:18:160:18:20

and placed next to the rump of lamb.

0:18:200:18:22

It's like being back in the science lab in year eight!

0:18:220:18:25

There you go! And you can smell that, the smell coming off it.

0:18:250:18:29

-It's lovely, isn't it?

-Yeah.

0:18:290:18:32

That's going to translate into taste.

0:18:320:18:34

-Mmm.

-Because it's going to seep into the lamb,

0:18:340:18:37

and that's one of the ways of translating a smell into a flavour.

0:18:370:18:40

Once the meat has been left to infuse for ten minutes,

0:18:400:18:45

Pratap vacuum-seals it...

0:18:450:18:47

..and cooks it in a water bath to preserve as much of that lovely

0:18:490:18:53

frankincense aroma as he can.

0:18:530:18:55

This is just to give it that nice smokiness

0:18:550:18:57

that comes from caramelising the meat in a hot pan.

0:18:570:19:00

-Medium rare?

-Perfect.

0:19:020:19:04

When I smell it, I mean, you have to be completely bonkers

0:19:070:19:11

to cook like this! I think that's a compliment for you.

0:19:110:19:13

-It is, absolutely.

-So, shall we try it?

0:19:130:19:15

Let's get stuck in.

0:19:150:19:16

This is absolutely delicious, but,

0:19:240:19:26

if someone didn't tell me that you'd scented this food,

0:19:260:19:30

I'd just think you were an amazing cook...

0:19:300:19:33

-Right.

-That has done something to it,

0:19:330:19:35

but I can't quite put my finger on it.

0:19:350:19:38

Exactly. That's exactly the effect that I want.

0:19:380:19:40

That, Pratap, was scent-sational!

0:19:400:19:44

-Do you like what I did there?

-I love it!

0:19:440:19:46

That makes me really, really happy. That makes me really happy.

0:19:460:19:49

Seeing Pratap use scent in his food so successfully

0:19:490:19:53

has inspired me to try my own version.

0:19:530:19:56

An orange blossom and fresh herb-scented polenta cake.

0:19:560:19:59

It's going to smell as good as it tastes.

0:20:010:20:05

My cake begins with 180ml of light olive oil.

0:20:050:20:08

And now to the bowl, I'm going to add some caster sugar.

0:20:090:20:13

220 grams.

0:20:130:20:14

Then add three eggs.

0:20:160:20:17

Crack that in, and then give that a quick beat.

0:20:170:20:20

And gradually mix in 300 grams of ground almonds.

0:20:220:20:26

Now for the first of many fragrant, citrusy elements.

0:20:300:20:33

I'm using the zest of four mandarins.

0:20:330:20:36

And by adding the zest, you're really getting most of that flavour,

0:20:360:20:39

because all that oil, that gorgeous, delicious flavour,

0:20:390:20:42

is actually in the skin.

0:20:420:20:44

I mean, look at that. That is like a pot of gold, that is.

0:20:440:20:49

Rosemary has got this lovely, earthy smell to it, and it works really,

0:20:510:20:55

really well with the mandarin.

0:20:550:20:57

Well, suddenly I'm feeling a lot more like Pratap,

0:20:570:20:59

with my little brown bottle.

0:20:590:21:00

This is my orange blossom water.

0:21:000:21:03

It's not very citrusy, but it's got this very strong pollen flavour.

0:21:030:21:07

If you're experimenting,

0:21:070:21:09

I can almost guarantee that you will go overboard at some point,

0:21:090:21:11

but it's about paring it back.

0:21:110:21:13

But I've done the paring back for you, so it's OK,

0:21:130:21:15

just follow the recipe, it'll be absolutely fine.

0:21:150:21:17

I'm going to add three teaspoons.

0:21:170:21:19

I mean, that is already smelling absolutely amazing.

0:21:200:21:24

I've got 150 grams of polenta here.

0:21:240:21:26

To that I'm going to add one teaspoon of baking powder.

0:21:260:21:29

Quick stir through, and then add that, and give that a quick whizz.

0:21:290:21:35

Using polenta instead of flour makes this cake gloriously dense and

0:21:350:21:39

sticky, as well as gluten-free.

0:21:390:21:41

Now for a fragrant flavourful syrup to drench the cake with.

0:21:440:21:48

I've got my mandarin juice, four tablespoons of orange blossom honey,

0:21:490:21:55

and four sprigs of thyme.

0:21:550:21:57

This is the really boring, almost sciencey bit.

0:21:570:21:59

But there is a compound in thyme called thymol,

0:21:590:22:02

and mandarin is the only citrus fruit that has that in as well.

0:22:020:22:07

And that's why mandarin and thyme work really, really well together.

0:22:070:22:11

Warm the syrup to let all those aromatic flavours infuse.

0:22:110:22:15

After about an hour, your cake should be ready.

0:22:150:22:17

Well, that smells absolutely delicious.

0:22:210:22:24

It's taken over the whole kitchen.

0:22:240:22:28

You can smell the rosemary, you can smell the mandarin.

0:22:280:22:31

For even more scented indulgence,

0:22:320:22:34

I'm icing my cake using my secret ingredient, pistachio oil.

0:22:340:22:39

I'm adding this instead of water to my icing sugar.

0:22:390:22:41

It smells like pistachio, but it's got a lovely smoky smell,

0:22:440:22:47

and, I mean, it's such an intense flavour,

0:22:470:22:49

and it works so well in an icing.

0:22:490:22:51

I've got these lovely pistachio nibs.

0:22:530:22:55

These are like beautiful green jewels. Be generous.

0:22:550:22:58

There it is, my very own aromatic cake,

0:22:590:23:03

using fresh herbs and orange blossom oil.

0:23:030:23:06

It smells amazing!

0:23:060:23:08

I just hope Pratap and Nik love it as much as I do.

0:23:080:23:11

Oh.

0:23:110:23:12

Oh, my God. You know what, I was not expecting the smell,

0:23:140:23:17

the aroma of the beautiful light, delicate orange blossom

0:23:170:23:19

to come through, but it does.

0:23:190:23:22

And also, just with that smoky, nutty pistachio,

0:23:220:23:25

absolutely phenomenal.

0:23:250:23:27

-Have a taste.

-I'm going in, guys.

0:23:270:23:28

-Oh, my God.

-That is delicious.

0:23:300:23:32

I've learned something today. Honestly!

0:23:320:23:34

-Yum.

-Amazing.

0:23:340:23:35

The capital has revealed mavericks and new food trends that awaken the

0:23:380:23:43

senses, while its diversity offers flavours from practically anywhere

0:23:430:23:48

in the world.

0:23:480:23:49

For my final recipe,

0:23:520:23:53

I want to cook something which captures the city's essence,

0:23:530:23:56

by marrying an old tradition with a taste of the new.

0:23:560:24:00

This London-inspired recipe is a classic steak and kidney pie,

0:24:000:24:05

but I'm taking this pie to North Africa.

0:24:050:24:07

I'm mixing it up with ras-el-hanout,

0:24:090:24:11

a delicious blend of sweet and hot spices,

0:24:110:24:14

and a staple in Moroccan cooking.

0:24:140:24:16

Start by grating two cloves of garlic and a thumb of ginger.

0:24:190:24:23

I mean, garlic and ginger in a steak and kidney pie?

0:24:240:24:27

There is nothing normal about this pie.

0:24:270:24:29

I'm just going to chop up my onion.

0:24:340:24:36

Add the onions first, and then add the ginger and garlic.

0:24:360:24:39

I've been soaking some lambs' kidneys in milk,

0:24:420:24:44

to give them a milder taste.

0:24:440:24:46

I grew up on offal. We had offal maybe four, five times a week.

0:24:470:24:51

So, adding it to bulk meat out,

0:24:510:24:53

it makes such a difference to the flavour.

0:24:530:24:56

So don't be afraid of offal.

0:24:560:24:58

I'm combining it with beef braising steak.

0:24:580:25:00

This is a great cut of meat if you're doing a long, slow cook.

0:25:030:25:06

Next, add some chestnut mushrooms.

0:25:080:25:09

This is where I take the steak and kidney pie to North Africa.

0:25:120:25:16

This is ras-el-hanout,

0:25:160:25:18

and this particular blend has got a mixture of cumin, coriander seeds,

0:25:180:25:23

turmeric, mace, cinnamon, and lots of rose petals.

0:25:230:25:28

This symphony of flavours will give my pie a hint of the Moroccan souk.

0:25:300:25:34

Oh, if we had smellovision,

0:25:340:25:38

you'd be knocking that door down.

0:25:380:25:40

Traditionally, a steak and kidney pie is made with beef stock,

0:25:440:25:47

but I've got a clever twist that adds even more spice.

0:25:470:25:51

Ginger beer.

0:25:510:25:52

Hey!

0:25:520:25:53

Leave that on a medium heat,

0:25:570:25:58

and let it cook down until all of that liquid has evaporated,

0:25:580:26:02

leaving you with a sweet, gingery, spicy, thick sauce.

0:26:020:26:07

Seeing as we're going completely off-piste,

0:26:110:26:13

let's add some spring onions to it!

0:26:130:26:15

That smells lovely!

0:26:180:26:20

So, I want the filling to be completely cool,

0:26:220:26:24

so I'll set that aside and get started on the suet pastry.

0:26:240:26:28

Mix together flour, butter and suet.

0:26:280:26:31

Then add cold water.

0:26:310:26:33

You'll see those bits of suet are going to try and escape.

0:26:370:26:39

Oh no, they're going nowhere.

0:26:390:26:41

Push them straight back into the dough.

0:26:410:26:43

For the top.

0:26:460:26:47

Set that aside.

0:26:470:26:49

And then I'm going to roll out my pastry.

0:26:500:26:52

Place it into a greased loaf tin.

0:26:530:26:56

And then be sure to get into all the corners.

0:26:560:26:58

Let's get on to that filling.

0:27:000:27:01

It's all thickened up.

0:27:010:27:03

It looks even tastier now.

0:27:030:27:04

The one thing I've learned about a pie, is it's great,

0:27:090:27:12

up until you can't get it out of the tin.

0:27:120:27:15

So by tucking the pastry edges inwards,

0:27:150:27:18

you can almost guarantee that it's coming out.

0:27:180:27:20

There'll be no spooning pie, not here, oh no.

0:27:200:27:23

I'm going to bake and steam the pie at the same time.

0:27:250:27:28

So by adding boiling water to the base of the pan,

0:27:290:27:32

it'll stop the pie from baking unevenly.

0:27:320:27:36

That goes into the oven for two hours.

0:27:360:27:38

It worked!

0:27:480:27:49

Look at that!

0:27:500:27:52

That looks absolutely amazing.

0:27:520:27:54

Let's cut into it.

0:27:540:27:58

That looks so good!

0:27:580:28:02

That aroma of the ras-el-hanout is just so subtle, yet so satisfying.

0:28:030:28:10

It's a meeting of two worlds, the traditional tastes of old London,

0:28:100:28:14

and the modern multicultural one, all wrapped up together.

0:28:140:28:19

The capital has excited my senses,

0:28:190:28:22

and shown me some cutting-edge trends.

0:28:220:28:25

But it's not the only place making its mark on the food we love.

0:28:250:28:28

Next time, I'll be in Yorkshire

0:28:290:28:31

to experience some ancient traditions...

0:28:310:28:33

-Do you ever sleep?

-If fishing's good, it doesn't matter about sleep!

0:28:330:28:36

..and I'll be discovering some new ones.

0:28:370:28:40

Would like to start with the massaging.

0:28:400:28:42

That makes me so happy!

0:28:420:28:43

To discover cutting-edge food, Nadiya heads to London. Her first stop is Grow Up - an indoor, urban farm in an industrial estate. Nadiya helps co-creator Kate Hofman feed their fish and harvest watercress. Nadiya then cooks a fish curry for the farm staff.

Next, Nadiya visits Pratap Chatal, a chef who cooks with fragrances. He makes her a lamb dish spiced with frankincense. Nadiya then creates an aromatic cake and a Moroccan twist on a steak and kidney pie.