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this is bbc news. we'll have the headlines and all the main news stories for you at the top of the hour, straight after this programme. this is bbc news. we'll have the headlines and all the main news stories for you at the top of the hour, straight after this programme. this week on the show... the city that never sleeps. we are in brooklyn, new york, and this area in particular has gone through quite a renaissance. and why it's taken ages to wake up. we're going. let's go. could it be the end for seeing mummies in some of the world's most famous museums? in scotland, a chinese take...

were killed and many others injured. an investigation is under way into how a suicide bomber breached tight security. now on bbc news: the travel show. this week on the show... the city that never sleeps. we are in brooklyn, new york, and this area in particular has gone through quite a renaissance. and why it's taken ages to wake up. we're going. let's go. could it be the end for seeing mummies in some of the world's most famous museums? in scotland, a chinese take on a traditional burns night supper. that's so tasty. i can actually taste the haggis. hi, and welcome to the great cou...

So first of all, we've got some eddo, which is a chinese root veg. right. similar to potatoes, but a wee bit more nuttier and a wee bit more sweet. a bit hairier! as well. and what else? what else is going into it? obviously, the hero of the dish is the haggis. yes. i'm just going to put some carrots in, to add a wee bit of crunch. so i guess it's kind of like haggis, neeps and tatties. exactly. that's what i'm trying to recreate here. but with an asian twist. right, okey dokey. so what you cooking up first? well, it's the slow process ofjust peeling the eddoes first. do you often try to incor...

Carrots in, to add a wee bit of crunch. so i guess it's kind of like haggis, neeps and tatties. exactly. that's what i'm trying to recreate here. but with an asian twist. right, okey dokey. so what you cooking up first? well, it's the slow process ofjust peeling the eddoes first. do you often try to incorporate scottish and traditional ingredients in your chinese cooking? yeah, yeah, all the time. whether it's the ingredients we use, like the ayrshire pork or aberdeen angus steak, to use a bramble dip as well. 0h! so, yeah, tasty stuff. with the eddoes peeled, jimmy pops them into a steamer. h...

Or aberdeen angus steak, to use a bramble dip as well. 0h! so, yeah, tasty stuff. with the eddoes peeled, jimmy pops them into a steamer. he then slices the haggis and throws it into a wok. wok—fried haggis. there's a first for everything. that sounds brilliant. oh, look at that! and then we'rejust going to mash that up. these are your asian tatties. so now we've got all our ingredients that we can just use and wrap up. as well as our dual heritage, jimmy and i have something else in common. both of our parents ran chinese takeaways. we've got a bit in common there, my goodness me! tight aga...