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Now I've absolutely no idea what the collective noun for a whole car park's worth of street food vendors is, a shoal, a gobble perhaps, who knows. But where I'm standing now is one of the last places on earth you'd ever expect to find them. Behind me, the concrete edifice that is North London's Brent Cross shopping centre and in front of me the

stallholders of the fine food market and this is where some of our most inventive and diverse vendors and takeaway traders are right now.

So in the back there are hundreds of thousands of people doing their Christmas shopping and to get

some of them to come out here is a real leap of faith, but once they get here, it's well worth it.

Mustardoy, putting mustard on in, mustard oil is a flavor of Bengal.

We're the only people I think who make our own turnic pickle.

Van Me baget.

The baget is actually goes in the oven and we crisp it up for a minute or two so when you get it out

it's hot and crispy and inside you've got coriander and pickled carrot and cucumber

very very tasty. Okay that is dry cured Kn and mace bistrami with pickled beetroot and a

dollop of dejean. Freshly cooked falafel, freshly fried overgien, hummus, tomatoes, pickle and pickle cucumbers and

teheenae sauce and some chili sauce and chili sauce. Yeah.

Delicious.

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