ainsley harriott's street food recipesmauritania pronunciation sound

By night, Taipei becomes the Street Food jewel of the China seas. Since the 1960s, this restaurant has served a government-regulated, three-course meal for only 10 euros.

The menu includes fresh tuna with artichokes and broad beans, stuffed sardines and a very local pistachio pesto sauce.On his trip to Taipei, Ainsley discovers the Mazu Temple market, a warren of street food shacks that have formed a village serving fragrant braised fish, chilli pork stir-fries and soups with titles that would seduce an Emperor! Here you can eat sardines stuffed with Arabian nuts and fruits in a backstreet bar, or go into a mountain village inhabited by Albanians and try the best canoloni in the world.Ainsley discovers that this stunningly beautiful and ancient city still struggles with its history and organised crime.

When Ainsley arrives in Amman, he discovers that Jordan is a new country, but its food has roots deep in the history of the Middle East. But there are horrors too - spleen sandwich and a mysterious ‘meat’ sold from a covered basket that no-one is allowed to look in. It's the perfect base for a rum punch.

To conclude his stay, Ainsley hosts a beach barbecue. Istanbul is the city that bridges Europe and Asia, but what does that mean for a traveller looking for great places to eat?

The cuisine encomopasses slow cooking-styles of the Mediterranean, as well as traditional recipes that came to Jordan from Iraq, Syria and Lebanon.

The celebration begins with the slaughter of sheep on Medina rooftops and ends with a feast. But it’s the classic Taipei dish called Three Cup Chicken that gets Ainsley really excited; chicken braised with sesame, soy and fragrant basil.

Stinky Tofu is not for anyone with a sense of smell and eating at ‘Modern Toilet’ is a challenge for anyone with any senses at all! On the European side of this city, you can sit on a tiny table by the water’s edge and eat simply grilled fish and take tea from a passing cart. Ainsley meets the mafia-fighting Mayor of Palermo, Leoluca Orlando, and has a bizarre chat about his love of Sicilian food in a market street once controlled by the mafia. Ainsley's week in Madrid ends at the city's first street food festival, where he cooks up a British-Spanish fusion dish - black pudding and chorizo clafouti. But it’s the Bedouin style of cooking that really captures Ainsley’s imagination on a trip into the desert. The set menu can include saffron rice with lobster or calamari braised in red wine. He cooks flambéed clams with cured ham, pineapple and chili salsa and sautéed leek and olive tapa with goat's cheese.

He also prepares a shoulder of lamb slow cooked with North African spices and a carrot and chickpea salad dressed wth the much-loved marinade, chermoula.Chorizo, paella and tortilla are staples at street food markets across the world... but not in Madrid!

In Istanbul's backstreets, a local food blogger helps Ainsley discover the world of “After making a classic fattoush salad to go with a roasted sheep head and accidentally getting caught up in a noisy football crowd that became a tear-gas fuelled riot, Ainsley heads off to find the mysterious Ainsley has family roots in Barbados and has come here many times on holiday but up until now he hasn’t seen much of the island's real food.

Catch the ferry to the Asian side and you'll eat seasonal village food - loquats stuffed with cumin-spiced meatballs and little plates … It’s not usually on the tourist trail, but this is the city locals call ‘Japan’s Kitchen’. It’s a delight compared to urine-marinated shark and rancid whale meat!

It’s amazing and like the best recipes, very simple to cook. The mantra here is fresh and local. Ainsey uses one to make a filo pastry bastilla pie filled with saffron-braised chicken, spiced nuts and golden onions. The spice shops sell preserved lemons, olives in clay jars and bowls of fiery hot, bright red harissa. Ainsley is invited into the homes of local people to discover why these ancient traditions remain significant in the modern world.There are very few ovens in Fez homes, so most make use of the locals bakers and the furnaces beneath the public bath houses.

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