0:00:02 > 0:00:05Are you going to help us do some shopping? You really shouldn't let
0:00:05 > 0:00:07the three-year-old do the shopping for you.
0:00:07 > 0:00:11Gregg Wallace and greengrocer Chris Bavin are on a mission
0:00:11 > 0:00:14to help families get their food spending under control.
0:00:14 > 0:00:19Weekly shopping over the course of a year - about ?13,000.
0:00:19 > 0:00:20Ah! Oh, my God!
0:00:20 > 0:00:23Finding out when you should save your pennies...
0:00:23 > 0:00:25This is cheaper than what we usually buy
0:00:25 > 0:00:26and we'll definitely buy it again.
0:00:26 > 0:00:29..and when you might need to splash the cash.
0:00:29 > 0:00:32I don't think the cheaper stuff tastes very nice.
0:00:32 > 0:00:36They're challenging families to try new foods... Argh!
0:00:36 > 0:00:38..by transforming their kitchens...
0:00:38 > 0:00:40Should I open it?
0:00:40 > 0:00:42Ah!
0:00:42 > 0:00:45It's like a science fiction set.
0:00:45 > 0:00:47..and investigating everyday food.
0:00:47 > 0:00:50Well, I certainly wouldn't fancy that with some mash and onion gravy,
0:00:50 > 0:00:54for sure. The great British public have their say.
0:00:54 > 0:00:55That is a budget bean.
0:00:55 > 0:01:00Will Gregg and Chris prove that you can eat well for less?
0:01:00 > 0:01:02A healthy saving of 2.25.
0:01:02 > 0:01:07If they don't like the food swaps then it's all going to go belly up.
0:01:09 > 0:01:12This week we're in Lancashire with the Booth family...
0:01:12 > 0:01:15You're on my team so get geed up.
0:01:15 > 0:01:19..who are guilty of overbuying with impulse purchases...
0:01:19 > 0:01:22Definitely having it. ..and hoarding food.
0:01:22 > 0:01:26There is over ?1,000. You're joking?
0:01:26 > 0:01:28Gregg and Chris have their work cut out...
0:01:28 > 0:01:31This is what it should look like after you've been shopping.
0:01:31 > 0:01:34..changing habits of a lifetime.
0:01:34 > 0:01:36Bin it, bin it, bin it, bin it!
0:01:42 > 0:01:46We're with the Booth family from Chorley in Lancashire.
0:01:46 > 0:01:49I've got the ball! Yeah!
0:01:49 > 0:01:54Council manager Howard and marketing manager Jenny have two sons,
0:01:54 > 0:01:56nine-year-old Geo and six-year-old Arran.
0:01:59 > 0:02:01Ah!
0:02:01 > 0:02:05Dad Howard is a passionate foodie. Crispy chicken shawarma.
0:02:05 > 0:02:07Thank you. Yum, yum, yum.
0:02:07 > 0:02:10And he loves being the chef.
0:02:10 > 0:02:12Cheers. Cheers.
0:02:12 > 0:02:15I do most of the cooking in the house.
0:02:15 > 0:02:19Jen does the sort of stuff out the freezer,
0:02:19 > 0:02:22although she's mastered a Sunday roast now,
0:02:22 > 0:02:23so that's two things she can cook.
0:02:23 > 0:02:26And full English breakfast. And cereal. And cereal.
0:02:26 > 0:02:28But, when it comes to the food shopping,
0:02:28 > 0:02:31Jenny and Howard are like chalk and cheese.
0:02:31 > 0:02:32I shop for food with a list
0:02:32 > 0:02:35and it's written aisle by aisle depending on the shop.
0:02:35 > 0:02:37I'm super, super, anally organised
0:02:37 > 0:02:41and, then, Howard's the opposite of me.
0:02:41 > 0:02:43My style of shopping is anarchy.
0:02:46 > 0:02:48I've never had this before.
0:02:48 > 0:02:51I don't know, when I go past a shop, what will happen.
0:02:51 > 0:02:54Pork and black pudding, so give it a go.
0:02:54 > 0:02:55Thanks a lot.
0:02:55 > 0:02:59Howard's impulsive habits have the food bills racking up.
0:02:59 > 0:03:01Like I've heard of that, sumac.
0:03:01 > 0:03:04I've no idea what it is or what you'd use it for.
0:03:04 > 0:03:05I'll go for it.
0:03:07 > 0:03:11Daddy's home. Any goodies? Any reduce-ies?
0:03:11 > 0:03:15While Jenny tries to be cautious, she has her own shopping affliction
0:03:15 > 0:03:18which may not be as economical as she thinks.
0:03:18 > 0:03:20If I see something on offer, I'll just think,
0:03:20 > 0:03:22"Oh, I'll buy that and put it away,"
0:03:22 > 0:03:25because the supermarkets are really good at the buy one, get one frees,
0:03:25 > 0:03:28and I will... I'll stock up.
0:03:28 > 0:03:31And that's led to jam-packed cupboards.
0:03:31 > 0:03:33We can't even fit this in the cupboard.
0:03:33 > 0:03:35Right, where is this going to go?
0:03:35 > 0:03:36There, it fits.
0:03:41 > 0:03:44Gregg and Chris are at the family's local supermarket,
0:03:44 > 0:03:47lying in wait for their next big shop.
0:03:47 > 0:03:51I tell you what does boggle is the amount of offers there are.
0:03:51 > 0:03:54They're wondering if, true to form,
0:03:54 > 0:03:57Jenny will be hunting out the multi-buy deals.
0:03:57 > 0:03:59I defy the majority of people to come in
0:03:59 > 0:04:01and just get exactly what they intended.
0:04:01 > 0:04:05But it's so hard to ignore all the attention-grabbing signs,
0:04:05 > 0:04:08like red price stickers. We think we're getting a good deal,
0:04:08 > 0:04:10but is that always the case?
0:04:10 > 0:04:13I wouldn't have taken any notice but, now I'm thinking about it,
0:04:13 > 0:04:15because they've stuck a big red price sticker on it,
0:04:15 > 0:04:16I think it's a bargain.
0:04:16 > 0:04:18Why are they telling me so boldly that that is ?2?
0:04:18 > 0:04:20Because it must be good value.
0:04:20 > 0:04:23I've come in and I've never meant to buy strawberries
0:04:23 > 0:04:26and now I'm buying them because it's got a big red sticker on it.
0:04:29 > 0:04:32See! Look! You're literally falling over the deals in here.
0:04:34 > 0:04:39The Booths have arrived at the supermarket to do the family shop.
0:04:39 > 0:04:43The key to every successful shopping trip is having a list.
0:04:43 > 0:04:46Jenny's got hers at the ready. This is looking promising.
0:04:46 > 0:04:47What do we need?
0:04:47 > 0:04:50Oh, dear. Keep up, Howard.
0:04:51 > 0:04:53While Jenny and Howard stock up,
0:04:53 > 0:04:57two new sales assistants are watching their every move.
0:04:57 > 0:04:59Oh, that's way too many, way too many. Courgettes and carrots.
0:04:59 > 0:05:03We only need one, and one or two carrots. Give me the list. Stop it.
0:05:03 > 0:05:06Uh-oh! A tiff in aisle two.
0:05:06 > 0:05:08From the safety of the storeroom,
0:05:08 > 0:05:12Gregg and Chris watch on as Jenny's lured to the end-of-aisle display.
0:05:14 > 0:05:16OK, offers. Oh, Howard, we need cheese.
0:05:16 > 0:05:18Drawn to the half-price offers.
0:05:18 > 0:05:20Is that a good price?
0:05:20 > 0:05:24That's more expensive but you need less of it. It's better.
0:05:24 > 0:05:27They wanted cheese, they've gone straight to a special offer. Yeah.
0:05:27 > 0:05:30They can't compare the prices because there's only three cheeses up there.
0:05:30 > 0:05:32Round the corner there might be
0:05:32 > 0:05:34a six-kilo pack of Cheddar for 20 pence.
0:05:34 > 0:05:35Could well be.
0:05:35 > 0:05:37Fallen at the first hurdle,
0:05:37 > 0:05:41but maybe now she'll start looking up and down the aisle.
0:05:41 > 0:05:44Beans and sausage. Whoo-hoo! It's on offer.
0:05:44 > 0:05:47Buying things that you don't need
0:05:47 > 0:05:50just because they're on special offer is not saving money.
0:05:50 > 0:05:51It's still spending money.
0:05:51 > 0:05:54I think she met Howard in a pub. He had an offer sticker on his head.
0:05:54 > 0:05:57He must have had, yeah! Buy one, get half price!
0:05:58 > 0:06:04Look out! Howard's got the trolley and he's going rogue in aisle four.
0:06:04 > 0:06:06These things in jars that I don't know.
0:06:06 > 0:06:09Look like tomatoes or something.
0:06:09 > 0:06:11Look, look, look, little glance.
0:06:11 > 0:06:12I'm having it.
0:06:14 > 0:06:18Definitely having it now. He's hiding it. Oh, no.
0:06:18 > 0:06:20Anything else, Howard?
0:06:20 > 0:06:22Get a bit of that.
0:06:24 > 0:06:28Surprise, surprise, he grabs whatever takes his fancy.
0:06:28 > 0:06:31What's this made out of? It's all right.
0:06:31 > 0:06:33I've got a meal plan in my head
0:06:33 > 0:06:36and I know what we've got in the fridge and what's going to go off.
0:06:36 > 0:06:39Now, Jenny's just said she has a clear meal plan in her head.
0:06:40 > 0:06:43I don't think that's the case, to be honest.
0:06:43 > 0:06:46But she's got a shopping list! Surely a good sign
0:06:46 > 0:06:49for someone avoiding foods they already have at home?
0:06:49 > 0:06:53What's that? What's that? Is that frozen sausages?
0:06:53 > 0:06:56We usually have three bags in the freezer. Two are on standby.
0:06:56 > 0:06:59How many bags in the freezer, Jenny? Three.
0:06:59 > 0:07:02How many sausages are the family going through?
0:07:02 > 0:07:04I mean, I like a sausage as much as the next man.
0:07:04 > 0:07:06That might be pushing the point.
0:07:06 > 0:07:09I bet, when we go round their house, they've got a Dachshund.
0:07:09 > 0:07:11Just beer, wine and dog food now, and then we're done.
0:07:11 > 0:07:14Right. That's two for 18. OK.
0:07:14 > 0:07:16Right, I think they're heading for the till.
0:07:18 > 0:07:22Well, it's fun and games before the checkout,
0:07:22 > 0:07:24but little do the Booths know what awaits them.
0:07:28 > 0:07:32Howard, Jenny, we've just been watching you shop.
0:07:32 > 0:07:35Have you? You haven't? Nice to meet you! This is a bit...
0:07:35 > 0:07:38You all right, mate? Yeah, yeah, yeah, yeah, nice to meet you.
0:07:38 > 0:07:40So, it looks like a fairly big shop.
0:07:40 > 0:07:44Shall we get it rung up and see what the total is? Yeah, go on.
0:07:44 > 0:07:49It might look like a big shop, Chris, but this is just one of many.
0:07:49 > 0:07:51Can we have some bags, please, Gregg?
0:07:51 > 0:07:54And a lot of what they bought wasn't actually on Jenny's shopping list.
0:07:54 > 0:07:58What's that? That got snuck in. And he did well to get that in, as well.
0:07:58 > 0:07:59It must have been one of these.
0:07:59 > 0:08:02And it somehow managed to fall under a couple of other products.
0:08:02 > 0:08:05Oh, did it? So the sausages feature quite heavily. They do. They...
0:08:05 > 0:08:08Is that a particular brand? Because you can cook them from frozen.
0:08:08 > 0:08:10Yeah, that's why it's convenient.
0:08:10 > 0:08:14How many times a week are you going shopping? Three or four.
0:08:14 > 0:08:18The average four-person family spends ?96.30 a week
0:08:18 > 0:08:20on food and drink,
0:08:20 > 0:08:23but what's the damage on this one shop for the Booths?
0:08:23 > 0:08:25The grand total,
0:08:25 > 0:08:28it comes to 154.17.
0:08:30 > 0:08:33You've winded me. You have, yeah. I do. I feel quite winded.
0:08:33 > 0:08:37That's 60% more than the national average.
0:08:37 > 0:08:40I'm pretty much shocked.
0:08:40 > 0:08:44Well, rest assured that, with a few tweaks, I think we can save.
0:08:44 > 0:08:47Do it. JENNY: Yeah, you're on. Yeah, absolutely.
0:08:47 > 0:08:50We can do it together. Shall we? Yes, please, yes. Come on.
0:08:50 > 0:08:53Might as well make a start, mightn't we? Oh, this is heavy.
0:08:53 > 0:08:55You've got nearly 200 quid's worth of shopping in it.
0:08:55 > 0:08:56It's bound to be heavy.
0:08:58 > 0:09:01Before the Booths have a chance to put their shopping away,
0:09:01 > 0:09:04Gregg and Chris take a sneaky look round their kitchen.
0:09:04 > 0:09:05I've got a question for you.
0:09:05 > 0:09:07What's the chances they've got an empty fridge?
0:09:07 > 0:09:09I would like to think it's absolutely bare,
0:09:09 > 0:09:13but, watching the way those two shop, I'm not so sure.
0:09:13 > 0:09:17You do fridge, I'll do cupboard. Let's go.
0:09:17 > 0:09:20They're not prepared for what they find.
0:09:20 > 0:09:24Gregg, this is full of stuff they've just been and bought.
0:09:24 > 0:09:27You're kidding me? That is a full-up fridge.
0:09:27 > 0:09:30This is what it should look like after you've been shopping.
0:09:30 > 0:09:34Not just before you've come home with over ?150 worth of food.
0:09:34 > 0:09:36This is phenomenal.
0:09:38 > 0:09:40Look!
0:09:40 > 0:09:44For crying out loud, do we really, really need this much rice?
0:09:44 > 0:09:46They'd be much better off buying
0:09:46 > 0:09:50a great big two-three-kilo bag of rice.
0:09:50 > 0:09:55Beans, beans, beans, beans!
0:09:55 > 0:09:58There's beans everywhere.
0:09:58 > 0:10:00I know it may be a crazy concept to them,
0:10:00 > 0:10:03go to the supermarket, buy some food and eat it!
0:10:03 > 0:10:05Steady on, Gregg.
0:10:05 > 0:10:10There is no point buying this stuff for inside-cupboard decoration.
0:10:10 > 0:10:12Just put tinsel in there.
0:10:13 > 0:10:15I tell you what, without getting angry with them,
0:10:15 > 0:10:18we need to have a really good, long chat with them.
0:10:18 > 0:10:22The Booths' shopping and hoarding is out of control.
0:10:22 > 0:10:25They need to change their ways and save money, now more than ever.
0:10:25 > 0:10:28Our bungalow at the moment is two bedrooms
0:10:28 > 0:10:29and the boys share a bedroom.
0:10:29 > 0:10:33The boys can't have sleepovers and Geo really likes drawing,
0:10:33 > 0:10:34but he hasn't got room for a desk.
0:10:35 > 0:10:41If we saved money, I'd like to build an extension on the house.
0:10:41 > 0:10:43That would make a real difference to our quality of life.
0:10:43 > 0:10:45We need that extension.
0:10:50 > 0:10:55Gregg and Chris are determined to help the family save money.
0:10:55 > 0:10:58It's time for a much-needed wake-up call.
0:10:58 > 0:11:00So, sorry for ambushing you earlier.
0:11:00 > 0:11:04Here we are with all the bits and pieces that you bought today.
0:11:04 > 0:11:07We've had access to your kitchen, right? Yeah.
0:11:07 > 0:11:09We've had a quick calculation.
0:11:09 > 0:11:13In terms of money, not on this table, how much is in that kitchen?
0:11:13 > 0:11:16I reckon... 200.
0:11:16 > 0:11:19No, no, no. I reckon ?250.
0:11:19 > 0:11:22250 quid's worth? Our little stockpile, yeah.
0:11:22 > 0:11:25I've got, in cash, what you've got.
0:11:27 > 0:11:32No! There is over ?1,000... You're joking! Oh, my God!
0:11:32 > 0:11:35..worth of food. And that's conservative.
0:11:35 > 0:11:38That is a conservative estimate. JENNY: God, I'm shocked.
0:11:38 > 0:11:40That is money that we need now, this month.
0:11:40 > 0:11:43This amount of money's worth of food in there.
0:11:43 > 0:11:45Why don't you check before you go out?
0:11:45 > 0:11:49I'm shocked seeing that. I didn't know.
0:11:49 > 0:11:51I think I probably will now
0:11:51 > 0:11:53because it just doesn't make sense straight away.
0:11:53 > 0:11:56That's just ridiculous. That is mad. Yeah.
0:11:56 > 0:11:59And that's not all, as Chris forces the Booths to face up
0:11:59 > 0:12:02to how much they're spending on food.
0:12:02 > 0:12:06I have here your receipts... JENNY: Oh, God.
0:12:06 > 0:12:08..from last week. Oh, no.
0:12:08 > 0:12:11And this comes to, in one week,
0:12:11 > 0:12:16it comes to a total of ?260.
0:12:16 > 0:12:19Nearly three times more than a typical family of four.
0:12:19 > 0:12:24Over the course of a year, it comes to about ?13,000.
0:12:24 > 0:12:28Oh, my God! Why am I getting up to go to work in the morning?
0:12:28 > 0:12:32That is an incredible amount of money. Yeah, that's terrible.
0:12:32 > 0:12:37That's not funny. JENNY: No. ?13,000 a year on food is...
0:12:37 > 0:12:39It's almost criminal, isn't it?
0:12:39 > 0:12:43When you think, you know, some folk don't get any, so that's not right.
0:12:43 > 0:12:44I don't feel good about that.
0:12:44 > 0:12:46I wouldn't beat yourselves up too badly.
0:12:46 > 0:12:49You're not buying pink champagne and caviar,
0:12:49 > 0:12:52but it can very easily start to get out of control.
0:12:52 > 0:12:54And if we could look at saving you some money,
0:12:54 > 0:12:57what difference could that make to you?
0:12:57 > 0:12:59Well, we want an extension on the side of the house.
0:12:59 > 0:13:03If we could save ?40 a week,
0:13:03 > 0:13:08then we could afford the mortgage and get the extension. OK.
0:13:08 > 0:13:12We're going to do our absolute level best to save you as much as we can.
0:13:12 > 0:13:14Do it. JENNY: Awesome.
0:13:16 > 0:13:18What are the main areas here that we're going to work on?
0:13:18 > 0:13:20Jenny, although she likes to think
0:13:20 > 0:13:24she plans her meals and shops for bargains,
0:13:24 > 0:13:26is overbuying,
0:13:26 > 0:13:28buying the wrong things
0:13:28 > 0:13:31and this meal plan, I've...
0:13:31 > 0:13:33I'm yet to see it. I don't think it exists.
0:13:33 > 0:13:35Howard's the cook. He loves to cook.
0:13:35 > 0:13:38I'd like to have a chat, a cup of tea with Howard
0:13:38 > 0:13:39about using up some of the stuff in the kitchen.
0:13:39 > 0:13:41All of the stuff in the kitchen, actually.
0:13:41 > 0:13:44The Booth plan is very clear.
0:13:44 > 0:13:46But how much can we actually save them?
0:13:46 > 0:13:49I guarantee we can save this family ?50 a week
0:13:49 > 0:13:51which is enough to build their extension.
0:13:51 > 0:13:58I, without a shadow of a doubt, can save this family ?70 a week.
0:13:58 > 0:14:00Whoa! You're more confident than me.
0:14:00 > 0:14:03I can't wait to get my teeth stuck into this. Do you know what?
0:14:03 > 0:14:07This family really need our help and I am really up for this.
0:14:07 > 0:14:09What are you? The Caped Crusader?
0:14:09 > 0:14:13If that makes you Robin. Come on, then.
0:14:13 > 0:14:16We're taking away the Booths' usual shopping and replacing it
0:14:16 > 0:14:20with different brands disguised in plain packaging,
0:14:20 > 0:14:22hoping to open their eyes to new varieties
0:14:22 > 0:14:24that could save them money.
0:14:24 > 0:14:28Most items are cheaper, but others are more expensive,
0:14:28 > 0:14:31because sometimes it is worth spending the extra.
0:14:31 > 0:14:33Ooh! The kitchen's...
0:14:33 > 0:14:37..ah. No, no, Geo... No, not the tape. Oh, my God. Ah!
0:14:37 > 0:14:38Oh!
0:14:38 > 0:14:40Oh, my God!
0:14:40 > 0:14:43Burgers. Oh, snacks. Cans.
0:14:43 > 0:14:46Arran's all right, he's got sausages and ketchup, he'll be fine.
0:14:46 > 0:14:48Wow, look at that ketchup. Ketchup.
0:14:48 > 0:14:51Someone's keen to get stuck in.
0:14:51 > 0:14:52Your beer. SHE LAUGHS
0:14:52 > 0:14:56Tomatoes. Look, they've put two beers in the fridge for you. Two?
0:14:56 > 0:14:58'It's like a science fiction set.'
0:14:58 > 0:15:04All these white labels, everything changed to just plain.
0:15:04 > 0:15:07To really test their palettes,
0:15:07 > 0:15:09some foods haven't been swapped at all,
0:15:09 > 0:15:13but the big question is, will the family recognise them?
0:15:15 > 0:15:18Jam. Yes, I know my jams.
0:15:18 > 0:15:20That's your department. I know, that's, that's...
0:15:21 > 0:15:25..that is not the best jam in the world. Isn't it?
0:15:25 > 0:15:30Looks can be deceiving, Howard. That's the jam you always have.
0:15:30 > 0:15:32Once the experiment is over,
0:15:32 > 0:15:35the boys will reveal their new weekly shopping bill,
0:15:35 > 0:15:38which will all depend on how many of the new foods
0:15:38 > 0:15:40they want to keep.
0:15:40 > 0:15:44The orange juice looks really impressive. It does, it looks posh.
0:15:44 > 0:15:48Doesn't it? Looks like hotel orange juice. Yes, it looks nice.
0:15:48 > 0:15:51It might look posh, but actually this is a value product.
0:15:53 > 0:15:56We're working with dietician Lucy Jones,
0:15:56 > 0:15:58who's an expert at knowing where you should save
0:15:58 > 0:16:02and where you should spend when it comes to food and drink.
0:16:02 > 0:16:04I meet a lot of people
0:16:04 > 0:16:08that spend an awful amount of money buying fresh fruit juice,
0:16:08 > 0:16:11thinking they're getting something nutritionally superior.
0:16:11 > 0:16:14I think most people would be really surprised to hear
0:16:14 > 0:16:16that actually, there's not a lot in it.
0:16:16 > 0:16:20If you look at the nutrients that we buy juice for,
0:16:20 > 0:16:22things like vitamin C, across the board,
0:16:22 > 0:16:24they're all pretty much the same.
0:16:24 > 0:16:28So, if they're all good for us, why the price difference?
0:16:28 > 0:16:32You've got premium-priced juice that's not from concentrate
0:16:32 > 0:16:34at ?2.48 a litre
0:16:34 > 0:16:38and juice from concentrate that's typically under a pound.
0:16:38 > 0:16:41Many people believe that juice from concentrate
0:16:41 > 0:16:43is full of additives and sweeteners.
0:16:43 > 0:16:45Well, we've got news for you.
0:16:48 > 0:16:52Gregg's in Somerset at a juice bottling plant.
0:16:54 > 0:16:57You're going to show me how to make orange juice from concentrate?
0:16:57 > 0:17:00Yes, just going to add some water, a bit of aroma,
0:17:00 > 0:17:02then you've got juice from concentrate.
0:17:02 > 0:17:06So, that is just purely the concentrate of the juice, nothing added at all?
0:17:06 > 0:17:08I mean, that is thick. Right, so I add this.
0:17:08 > 0:17:09Give it a little stir first.
0:17:09 > 0:17:12Concentrate is the juice with the water removed.
0:17:12 > 0:17:15This is done to make it easier to transport.
0:17:15 > 0:17:17To return it to its original strength,
0:17:17 > 0:17:19Gregg adds six parts water.
0:17:19 > 0:17:22Look at it as restoration.
0:17:22 > 0:17:25Because aroma is lost during the concentration process,
0:17:25 > 0:17:30oil is added, but only oils that were once part of the orange.
0:17:30 > 0:17:33Where would orange juice be without squirting orange juice into it?
0:17:33 > 0:17:34Absolutely.
0:17:34 > 0:17:37So, there's no chemicals gone in there? No.
0:17:37 > 0:17:40No added sweetener? No. Nothing to make it last longer? No.
0:17:40 > 0:17:43No preservatives, no sugar, no colouring.
0:17:43 > 0:17:45The most unnatural thing in here is me.
0:17:45 > 0:17:47HE LAUGHS
0:17:47 > 0:17:49Regardless of price,
0:17:49 > 0:17:51all orange juice is 100% fruit juice
0:17:51 > 0:17:54and their similarities don't stop there.
0:17:54 > 0:17:58Once the concentrated juice is reconstituted by adding water,
0:17:58 > 0:18:00it's pumped into blending tanks,
0:18:00 > 0:18:05then put through a heat exchanger to kill bacteria before bottling.
0:18:05 > 0:18:08This process is exactly the same for concentrate
0:18:08 > 0:18:10and not from concentrate.
0:18:10 > 0:18:12How long does it take
0:18:12 > 0:18:14a single beautiful orange... Yes.
0:18:14 > 0:18:16..to go from Brazil... Yeah.
0:18:16 > 0:18:19..to a pot of your juice in my supermarket? Yeah, OK.
0:18:19 > 0:18:23Well, it could be up to nine months from picking through to consumption.
0:18:23 > 0:18:24Nine months?
0:18:24 > 0:18:28Wow! Is that the same for concentrate and non-concentrate?
0:18:28 > 0:18:29Yes, it can be.
0:18:29 > 0:18:32I want to find a difference, John, and you're not helping.
0:18:32 > 0:18:35Sales of juice that's not from concentrate
0:18:35 > 0:18:38have risen dramatically over the last ten years,
0:18:38 > 0:18:41as we seem to believe it's a superior product,
0:18:41 > 0:18:44but one of the main reasons it's more expensive
0:18:44 > 0:18:48is actually down to the cost of transportation.
0:18:48 > 0:18:51This lorry, how much concentrate is in here... Yes.
0:18:51 > 0:18:53..and how much orange juice will that make?
0:18:53 > 0:18:55There's 28 tonnes of concentrate in here,
0:18:55 > 0:18:58and that will make about 160,000 litres of juice.
0:18:58 > 0:19:01160,000 litres.
0:19:01 > 0:19:03So, how many of those containers
0:19:03 > 0:19:08would we have to bring in of orange JUICE to make 160,000 litres?
0:19:08 > 0:19:10Just under six.
0:19:10 > 0:19:11That's not cheap. No.
0:19:11 > 0:19:13Is basically the idea of concentrate
0:19:13 > 0:19:16to make the whole job cost effective?
0:19:16 > 0:19:18That's really how it started, yes.
0:19:18 > 0:19:20That's why juice from concentrate
0:19:20 > 0:19:24can be over ?1.80 cheaper than not from concentrate.
0:19:24 > 0:19:27With many things in life, you actually get what you pay for,
0:19:27 > 0:19:30but I'm not sure that's true of orange juice,
0:19:30 > 0:19:32because orange juice from concentrate is a good product
0:19:32 > 0:19:34and it's value for money.
0:19:34 > 0:19:38But can your taste buds taste the difference?
0:19:38 > 0:19:41Gregg's taken to the streets to find out.
0:19:41 > 0:19:43Could you taste some orange juice for me? I will.
0:19:43 > 0:19:45I want you to taste them for me,
0:19:45 > 0:19:48tell me what you think... Yeah. ..and which one you prefer.
0:19:48 > 0:19:52It's blue straw for the pricey, not-from-concentrate brand leader
0:19:52 > 0:19:56and pink straw for the budget-friendly concentrate.
0:19:56 > 0:20:00I like the blue. It's a lot sweeter than the pink one.
0:20:00 > 0:20:02I prefer the blue one.
0:20:02 > 0:20:05I prefer blue. I think it tastes nicer.
0:20:05 > 0:20:08So, the premium brand orange juice has gone down well,
0:20:08 > 0:20:10but how about the value option?
0:20:13 > 0:20:17I like the pink one, it had more texture to it and more taste.
0:20:17 > 0:20:19The pink one tastes better, more flavour.
0:20:19 > 0:20:20I prefer the pink one.
0:20:20 > 0:20:24It was a close race, but the premium brand edged out in front
0:20:24 > 0:20:27with one more vote than the value option.
0:20:27 > 0:20:31Some prefer not from concentrate, some prefer the concentrate,
0:20:31 > 0:20:33and that doesn't surprise me.
0:20:33 > 0:20:35There is a huge difference in the price,
0:20:35 > 0:20:37but there is no difference to what's in it.
0:20:37 > 0:20:40They don't have to feel guilty about buying the concentrate.
0:20:44 > 0:20:48Orange juice is just one thing on the menu in Chorley,
0:20:48 > 0:20:53where the Booths are about to begin trialling their unknown foods.
0:20:53 > 0:20:58First breakfast, so it's all a bit exciting, but a bit...
0:20:58 > 0:20:59unusual.
0:20:59 > 0:21:03Do you want cornflakes or wheat cereal?
0:21:03 > 0:21:05You need more than that. That's a bit sparing, Arran. Ha!
0:21:05 > 0:21:08Sensing some suspicion here,
0:21:08 > 0:21:11but swapping their premium orange juice for a value option
0:21:11 > 0:21:14is a saving of ?1.83 a litre.
0:21:14 > 0:21:16The Booths get through four litres a week,
0:21:16 > 0:21:20so that's a massive ?380 a year saving.
0:21:20 > 0:21:23Looks very posh. Let's give it a go.
0:21:23 > 0:21:25So, we have to find an orange juice that everybody likes, so...
0:21:25 > 0:21:28The orange juice is good.
0:21:28 > 0:21:31I think maybe slightly better, it tastes good.
0:21:31 > 0:21:33Yeah, not oversweet, not too thin.
0:21:33 > 0:21:36It's all right. Oh, there's always one.
0:21:36 > 0:21:38How about the rest of the meal?
0:21:38 > 0:21:41These cornflakes are... are good, they're all right.
0:21:41 > 0:21:44They're not as big, but taste fine.
0:21:44 > 0:21:49Their regular branded cereal sets them back ?1.80 a box,
0:21:49 > 0:21:51but this one's only 31 pence.
0:21:51 > 0:21:54That's a huge ?1.49 saving.
0:21:54 > 0:21:58Go on, Howard, let's see what you think of the jam then. OK.
0:21:58 > 0:22:01The jam's the only thing we haven't swapped.
0:22:01 > 0:22:04The jam's OK, I'm not mad about it.
0:22:04 > 0:22:06It's just not great, I don't think.
0:22:06 > 0:22:07Gotcha.
0:22:07 > 0:22:10Thought you knew your jam, Howard.
0:22:10 > 0:22:13If the Booths were to keep these new breakfast foods,
0:22:13 > 0:22:17it would shave a sizeable ?11.19 off the weekly bill.
0:22:17 > 0:22:20Nearly ?600 a year.
0:22:20 > 0:22:24Overall, the breakfast's really good, the orange juice was OK,
0:22:24 > 0:22:27the jam was OK, everything else was good.
0:22:27 > 0:22:30So far, I'm happy and the kids said we're all still alive,
0:22:30 > 0:22:32that's quite important.
0:22:33 > 0:22:35Over the next few days,
0:22:35 > 0:22:37the Booth family continue with their food swaps,
0:22:37 > 0:22:40test-driving all manner of new products.
0:22:40 > 0:22:43Doesn't smell particularly good.
0:22:43 > 0:22:46Ooh, these are nice and soft, where are these from?
0:22:46 > 0:22:50Bacon, cream, not sure about this.
0:22:50 > 0:22:53I think this spaghetti is much thinner than our usual.
0:22:53 > 0:22:55It might be thinner,
0:22:55 > 0:22:59but it's also 76 pence cheaper than the brand you normally buy.
0:23:01 > 0:23:04But what's the verdict on the spaghetti carbonara?
0:23:04 > 0:23:05That's really good.
0:23:05 > 0:23:08If it is cheaper, then I would definitely swap and have this.
0:23:08 > 0:23:11Onto a British staple, a roast dinner.
0:23:11 > 0:23:13They're Yorkshire puddings, are they good?
0:23:13 > 0:23:15Yes, because it's crunchy.
0:23:15 > 0:23:18Yorkshire puddings are nice. Nice and crunchy.
0:23:18 > 0:23:22And a great saving, as they're ?1.26 cheaper.
0:23:22 > 0:23:24I think they're good, they're crispy.
0:23:24 > 0:23:28The more foods they like, the more savings they'll make.
0:23:32 > 0:23:36Saving the Booths money is not just about finding them new foods.
0:23:36 > 0:23:40Gregg and Chris also want to change the way they shop.
0:23:40 > 0:23:44I'm on a meal plan revolution, Gregg. Oh, yeah? What is it?
0:23:44 > 0:23:46I'm glad you asked me that.
0:23:46 > 0:23:49For me, the cornerstone of saving money
0:23:49 > 0:23:50is planning your meals
0:23:50 > 0:23:54and then only going out and buying what you need to make those meals,
0:23:54 > 0:23:57and if you do that, you will save money.
0:23:57 > 0:24:00Righto. Righto, that's the idea you've got to sell to the Booths.
0:24:00 > 0:24:01Definitely.
0:24:01 > 0:24:03I feel as though my card's been marked.
0:24:03 > 0:24:06I don't know what they're going to do today, I ain't got a clue.
0:24:06 > 0:24:09They might see if we've changed. I don't know that we haven't.
0:24:09 > 0:24:11The freezers are still full.
0:24:11 > 0:24:14I am dying to get in the kitchen with Howard the family chef
0:24:14 > 0:24:18and use up some of the stuff that they've been stockpiling.
0:24:18 > 0:24:20I reckon they might not have to go shopping for a fortnight.
0:24:20 > 0:24:25That'd save them 500 quid. I mean, seriously.
0:24:25 > 0:24:27As long they don't jump out from anywhere,
0:24:27 > 0:24:29I'll be quite happy. That would be good, yeah.
0:24:29 > 0:24:31I'd rather they just came through the gate.
0:24:31 > 0:24:32DOORBELL RINGS
0:24:32 > 0:24:35Well, they have learned to do that at least.
0:24:35 > 0:24:39Yay! All right, bro? Hiya. Come on. No worries, mate.
0:24:39 > 0:24:42Let's go in. Go on, you go first. It's straight down to business
0:24:42 > 0:24:45for revolutionary Chris and willing follower Jenny,
0:24:45 > 0:24:48who has so far failed to meal plan effectively.
0:24:48 > 0:24:50Some people are a little bit scared of meal planning.
0:24:50 > 0:24:52No, I'm not. What happens is I have my meal plan,
0:24:52 > 0:24:55Howard comes home on Wednesday, looks at it and goes,
0:24:55 > 0:24:57"Nah, I don't fancy that, I got this instead."
0:24:57 > 0:25:00OK. We'll have to get him signed up to this, I'm very keen for this to happen.
0:25:00 > 0:25:04I thought something that might encourage him to go along with this
0:25:04 > 0:25:05is maybe give him,
0:25:05 > 0:25:08we'll call it, like a Howard free day, or Howard's day.
0:25:08 > 0:25:10Yeah, definitely.
0:25:10 > 0:25:12And then he can go off-piste or he can stop
0:25:12 > 0:25:15at the shops on the way home from work and... Great idea.
0:25:15 > 0:25:18..and go with whatever he fancies. Maybe the weekend. In the meantime,
0:25:18 > 0:25:19Gregg wants Howard to make meals
0:25:19 > 0:25:22using ingredients already in his cupboards.
0:25:22 > 0:25:24We're going to do dinner. OK.
0:25:24 > 0:25:25What you got?
0:25:25 > 0:25:27Loads. HOWARD LAUGHS
0:25:27 > 0:25:30Tonnes. Yeah. Tonnes. Right.
0:25:30 > 0:25:32You've got plenty of pasta and tomato sauce.
0:25:32 > 0:25:36That's obvious, that shouts out bolognese straight away, doesn't it? Yeah.
0:25:36 > 0:25:38What meat have you got in your fridge?
0:25:38 > 0:25:39We've got some minced beef in.
0:25:39 > 0:25:43If you want to use up the mince, we can either go spag bol,
0:25:43 > 0:25:46or we can go meatballs - meatballs and spaghetti?
0:25:46 > 0:25:47Er...
0:25:47 > 0:25:48It'll be the meatballs then.
0:25:50 > 0:25:52Let's finely chop an onion, through the stem,
0:25:52 > 0:25:55always through the stem, because that means you can handle it.
0:25:55 > 0:25:59Let's hold it, three cuts in there,
0:25:59 > 0:26:01three or four down like that...
0:26:01 > 0:26:03and then...
0:26:05 > 0:26:07..there you are. Got you.
0:26:07 > 0:26:08You're making me cry.
0:26:09 > 0:26:12It's not the onions, it's you. HOWARD LAUGHS
0:26:14 > 0:26:17Crunchy chicken Monday. The boys will be very happy with that.
0:26:17 > 0:26:19That's a very good, concise start. Yeah.
0:26:19 > 0:26:21Jenny's taken to meal planning instantly.
0:26:21 > 0:26:23Tuesdays are slightly different because my mum,
0:26:23 > 0:26:27bless her, yay, super nanna, she feeds the kids on Tuesday. OK.
0:26:27 > 0:26:30You've got to enjoy it, you've got to want to eat this, so...
0:26:30 > 0:26:32I think, yeah, bolognese, yeah. Yeah?
0:26:34 > 0:26:36Right, wonderful. Onions in.
0:26:37 > 0:26:40Garlic in and while those gently cook,
0:26:40 > 0:26:44now that we've provided you with the food and you've got a clear plan,
0:26:44 > 0:26:47how are you getting on with not being allowed to run off to the shops?
0:26:47 > 0:26:50Oh, I struggle a bit, I'm like a leashed animal.
0:26:50 > 0:26:53Why do you want to go? What's the fascination?
0:26:53 > 0:26:56I just don't like being told what to do and sort of controlled.
0:26:56 > 0:27:00There's no reason other than that, I just want to go out
0:27:00 > 0:27:01and try something.
0:27:01 > 0:27:03You can always, when you're writing a plan,
0:27:03 > 0:27:07leave a little bit of space for experimentation. Yeah, yeah.
0:27:07 > 0:27:10We'll do it with the stuff in the cupboards, like you said. Mate...
0:27:10 > 0:27:13that is genius.
0:27:13 > 0:27:14So, Thursday?
0:27:14 > 0:27:18So this is a night again where the kids might eat early and we'll eat later.
0:27:18 > 0:27:21In terms of saving money, I think we must really try,
0:27:21 > 0:27:24for the majority of meals,
0:27:24 > 0:27:25you're having the same thing if you can,
0:27:25 > 0:27:26you're having the same thing if you can,
0:27:26 > 0:27:30that really does represent saving, and it saves you time.
0:27:30 > 0:27:34What about a nice big casserole, or shepherd's pie, or lasagne,
0:27:34 > 0:27:38something you can put in the oven, forget about, add some veg or salad to it?
0:27:38 > 0:27:40Yeah, maybe some beef or pork, I don't know.
0:27:40 > 0:27:43Yeah, some kind of casserole, yeah.
0:27:43 > 0:27:46GREGG SINGS Howard the chef! Howard the chef!
0:27:46 > 0:27:48Got to be a bit Italian, Howard, sing some Italian songs.
0:27:48 > 0:27:51HOWARD SINGS Onions, onions, what you going to do?
0:27:51 > 0:27:53Onions, onions...
0:27:53 > 0:27:54for me and you.
0:27:54 > 0:27:58BOTH: La-la-la-la-la-la... La-la-la-la-la-la!
0:27:58 > 0:28:00La-la-la-la-la...
0:28:00 > 0:28:03I think you've got a hit on your hands, boys.
0:28:03 > 0:28:05So, Saturday is this...
0:28:05 > 0:28:08This Howard's free day. ..Howard special. Yeah, yeah, yeah.
0:28:08 > 0:28:11..so then Sunday... Oh, roast dinner all the way. ..yeah.
0:28:11 > 0:28:15When you've ascertained what it is you need to make these meals,
0:28:15 > 0:28:19before you even consider leaving the house or going to a supermarket,
0:28:19 > 0:28:22you cross-reference the list of things you need... Mm-hm.
0:28:22 > 0:28:24..against what you already have.
0:28:24 > 0:28:27Yeah, I thought I was doing that in my head, but obviously not.
0:28:27 > 0:28:31I mean, I've got a shop and I think you might carry more stock...
0:28:31 > 0:28:34Do you need some anchovies? Yeah, I think I might!
0:28:34 > 0:28:35Nice.
0:28:35 > 0:28:37Really nice, mate.
0:28:37 > 0:28:39And the meatballs are done.
0:28:39 > 0:28:41Boys, dinner!
0:28:41 > 0:28:43Ready to serve?
0:28:43 > 0:28:44Born ready.
0:28:44 > 0:28:47A meal for six made entirely
0:28:47 > 0:28:49from ingredients from the Booths' cupboards
0:28:49 > 0:28:51and there's plenty more where that came from.
0:28:51 > 0:28:53Ooh!
0:28:53 > 0:28:56Daddy, thank you. There you go, mate. Thank you very much.
0:28:56 > 0:28:59This looks lovely. So, Howard, how was that, cooking with Gregg?
0:28:59 > 0:29:02I think I've taught him a lot. STIFLED LAUGHTER
0:29:05 > 0:29:06What do you like, Arran?
0:29:06 > 0:29:08I like everything. Oh.
0:29:08 > 0:29:12But what will the family make of Jenny's afternoon work?
0:29:12 > 0:29:14OK, this is...
0:29:14 > 0:29:17our family meal planner.
0:29:17 > 0:29:19There we go. Ooh...
0:29:19 > 0:29:21GREGG: Howard, look at Saturday, look at Saturday.
0:29:21 > 0:29:23Saturday's my day.
0:29:23 > 0:29:26This is just in principle and we thought that it would be fun
0:29:26 > 0:29:27if you all sat down together.
0:29:27 > 0:29:30I wouldn't normally plan, but I can see the benefits of doing it.
0:29:30 > 0:29:34As long as I can plan with you and we've got a spare day.
0:29:34 > 0:29:35OK. There you go.
0:29:35 > 0:29:38I understand the meal planning's about saving the money.
0:29:38 > 0:29:41If I get a day or two where I can do what I want,
0:29:41 > 0:29:42then I could stick with it.
0:29:42 > 0:29:44The saving money's important.
0:29:44 > 0:29:48What about a toast to the new plan and the new regime? Yay! Hooray!
0:29:48 > 0:29:50Cheers... And that wasn't so painful after all.
0:29:52 > 0:29:56Like most Brits, there's one thing Jenny can't live without,
0:29:56 > 0:29:58a daily cup of tea.
0:29:58 > 0:30:01You smell everything, don't you, for quality? It's funny.
0:30:01 > 0:30:05And as it's the most widely consumed beverage in the world after water,
0:30:05 > 0:30:08we thought it needed careful analysis.
0:30:10 > 0:30:14So we've drafted in some thirsty bowlers from north London
0:30:14 > 0:30:17to rate six different cuppas... GENTLE APPLAUSE
0:30:17 > 0:30:20..without knowing what they are, of course.
0:30:20 > 0:30:23Yeah, we always get tea, that's one of the attractions,
0:30:23 > 0:30:25you can come up here and make yourself a cup of tea.
0:30:25 > 0:30:29It has to be a distinctive, bold TEA flavour,
0:30:29 > 0:30:31not something that's bland and dishwatery.
0:30:31 > 0:30:36I would rather pay a little bit more and get a really good cup of tea.
0:30:37 > 0:30:40But do you need to splash out to get a decent brew?
0:30:40 > 0:30:43Ah, tea, tea.
0:30:43 > 0:30:47Us Brits get through 165 million cups a day,
0:30:47 > 0:30:51so it's a big saving if we can find a value brand we like.
0:30:51 > 0:30:53Up for scrutiny are...
0:30:53 > 0:30:58ASDA Smart Price, the cheapest at just 27 pence for 250 grams.
0:30:58 > 0:31:01Tesco Original at ?1.15.
0:31:03 > 0:31:05Market leader Tetley, costing ?2.29.
0:31:06 > 0:31:10Twinings English Breakfast at ?4.49.
0:31:10 > 0:31:14And at the top end of the market, Tea Pigs,
0:31:14 > 0:31:19costing a massive ?15.15 for the equivalent weight.
0:31:19 > 0:31:22First up, the most expensive.
0:31:22 > 0:31:24I think it's got a slight twang to it.
0:31:24 > 0:31:27It was a bit tangy, but I think it had a flavour.
0:31:27 > 0:31:31My teeth felt funny afterwards. Didn't like it at all.
0:31:31 > 0:31:34So, which will hit the mark with our bowlers?
0:31:34 > 0:31:39Gosh, there's no colour in this at all. No. Very little there...
0:31:39 > 0:31:41Oh, I'm going to abandon that one, people.
0:31:41 > 0:31:45You shouldn't tolerate tea, it should be a pleasure, shouldn't it?
0:31:45 > 0:31:46Moving on...
0:31:46 > 0:31:49It's got a nice flavour. It was yummy.
0:31:49 > 0:31:53I thought it was nice, it was mellow and nice, sort of warm flavour.
0:31:53 > 0:31:55And the outright favourite?
0:31:55 > 0:31:58In first place...
0:31:58 > 0:32:00Who was? The tension mounts.
0:32:00 > 0:32:02..was Tesco Original.
0:32:02 > 0:32:05APPLAUSE
0:32:05 > 0:32:09So, the mid-range supermarket tea came out on top.
0:32:09 > 0:32:13In second place, Twinings English Breakfast.
0:32:13 > 0:32:17Third was ASDA Smart Price, the cheapest offering,
0:32:17 > 0:32:19fourth, Tetley, the brand leader,
0:32:19 > 0:32:23and in fifth place, Tea Pigs.
0:32:23 > 0:32:27I was surprised, yes. Tea Pigs I have actually bought in the past
0:32:27 > 0:32:30because they look so good, but they came last, I can't believe it.
0:32:30 > 0:32:34It was an interesting afternoon
0:32:34 > 0:32:37and I found out quite a bit about tea
0:32:37 > 0:32:39and what I like and what I don't like.
0:32:39 > 0:32:40The conclusion?
0:32:40 > 0:32:43You don't need to take out a second mortgage
0:32:43 > 0:32:46to enjoy a good cup of char.
0:32:48 > 0:32:52In Chorley we've swapped the Booths' leading tea brand
0:32:52 > 0:32:53with the taste test winner.
0:32:54 > 0:32:56That's the world's biggest tea bag.
0:32:58 > 0:33:00It doesn't fit, there's a flaw.
0:33:00 > 0:33:04Howard's the one you have to impress on the coffee, it's me on the tea.
0:33:04 > 0:33:06We've got high hopes.
0:33:08 > 0:33:11OK, it looks a little bit off colour, a bit greyer than the other,
0:33:11 > 0:33:16my usual tea, but we'll taste it, we'll give it a go.
0:33:16 > 0:33:19You just have black, don't you? Just looks the same to me.
0:33:19 > 0:33:20Let's try it.
0:33:27 > 0:33:29Ooh, that's going down well.
0:33:29 > 0:33:32I don't like that as much. Oh. That's a definite swap.
0:33:32 > 0:33:34I don't like it.
0:33:34 > 0:33:36It tastes dusty.
0:33:36 > 0:33:38I was going to say dusty. It does.
0:33:38 > 0:33:41I was going to say, mine's dusty. It tastes like dust. Yeah. Yeah.
0:33:41 > 0:33:45Do you think this is the cheap one they sweep off the floor when the posh one's bagged up?
0:33:45 > 0:33:47THEY LAUGH Well, maybe it will grow on them
0:33:47 > 0:33:51when they find out it's ?2.49 LESS than their usual brand.
0:33:54 > 0:33:57As Chris and Gregg saw in the supermarket,
0:33:57 > 0:34:01the Booths love their sausages, getting through around 24 a week.
0:34:03 > 0:34:05But they're not alone, because alongside bacon,
0:34:05 > 0:34:08sausages are a firm British favourite.
0:34:11 > 0:34:15Chris is in Chorley visiting a local family-run butchers
0:34:15 > 0:34:18to see if there's any difference between their sausages
0:34:18 > 0:34:20and mass-produced brands.
0:34:20 > 0:34:21He's brought with him
0:34:21 > 0:34:24one of Britain's top-selling mass-produced sausages.
0:34:24 > 0:34:27They're ?3.50 for a dozen. Right.
0:34:27 > 0:34:31So how does that compare in terms of cost to yours?
0:34:31 > 0:34:33Oh, they're ?3.98 for a dozen.
0:34:33 > 0:34:36We're not actually looking at a vast difference in price. No, no.
0:34:36 > 0:34:40Tremendous difference in quality and texture and taste.
0:34:40 > 0:34:43But are we getting more banger for our buck
0:34:43 > 0:34:46for that extra 48 pence?
0:34:46 > 0:34:49First up for analysis, a leading brand.
0:34:49 > 0:34:51So, this one...
0:34:51 > 0:34:54says it's got 42% pork.
0:34:54 > 0:34:57If that's pure, prime pork, that's OK, isn't it?
0:34:57 > 0:35:00Yeah, but there's pork and there's pork.
0:35:00 > 0:35:03It can be a connective tissue, which is gristle, basically.
0:35:03 > 0:35:06Gristle is tough elastic tissue.
0:35:06 > 0:35:09It's generally removed during processing,
0:35:09 > 0:35:11but it can end up in our meat,
0:35:11 > 0:35:16and although it's not harmful, it's not pleasant to eat.
0:35:16 > 0:35:19A layer of gristle running along there, gristle in there,
0:35:19 > 0:35:22gristle under there, we have to remove all that,
0:35:22 > 0:35:26but in the machinery that they use in manufactured sausages,
0:35:26 > 0:35:29that can all go in and it's all mixed in as a paste.
0:35:29 > 0:35:33This, for me, surely that doesn't make it into a sausage
0:35:33 > 0:35:36that people are feeding their kids day in, day out, does it?
0:35:36 > 0:35:39That's definitely gristle and that's a gland in there,
0:35:39 > 0:35:41that will be shoved in with the rest.
0:35:41 > 0:35:45I certainly wouldn't fancy that with some mash and onion gravy, for sure. No, not really.
0:35:45 > 0:35:47What's the difference between what they'd be using
0:35:47 > 0:35:49and what you would have in your sausages?
0:35:49 > 0:35:53This is our type of meat, it's just purely meat off the shoulder,
0:35:53 > 0:35:55it's 72% pork.
0:35:55 > 0:35:56The coarseness of the meat
0:35:56 > 0:35:59shows you've got yourself a quality sausage.
0:35:59 > 0:36:03Cutting into the mass-produced one is very revealing.
0:36:03 > 0:36:05There's a real, obvious difference here.
0:36:05 > 0:36:07The texture, the colour, the consistency... Yeah.
0:36:07 > 0:36:10..this is very much more a paste... Yeah.
0:36:10 > 0:36:12..whereas this has still got a real texture...
0:36:12 > 0:36:15You literally see the pieces of meat in there,
0:36:15 > 0:36:18where you just couldn't find it there, it would be impossible.
0:36:18 > 0:36:22The butcher's sausage has a much higher meat content
0:36:22 > 0:36:23but is more expensive,
0:36:23 > 0:36:29and with sausages accounting for over 850 million meals every year in the UK,
0:36:29 > 0:36:33Chris has some important questions for dietician Lucy.
0:36:33 > 0:36:35I went to a fantastic butcher's in Lancashire,
0:36:35 > 0:36:37but I want to see how they compare nutritionally
0:36:37 > 0:36:40to a mass-produced leading brand.
0:36:40 > 0:36:42One way to distinguish between the two sausages
0:36:42 > 0:36:45is simply to cook them in a grill that's designed
0:36:45 > 0:36:47to get every inch of fat off.
0:36:47 > 0:36:49We can then visually see how much fat
0:36:49 > 0:36:51collects at the bottom of the tray.
0:36:51 > 0:36:54And the less fat that comes out, the better.
0:36:54 > 0:36:56Five minutes later...
0:36:56 > 0:36:58SIZZLING
0:36:58 > 0:37:01Wow. Look at the difference in that.
0:37:01 > 0:37:02Those little bits there... Oh, yeah.
0:37:02 > 0:37:07..and this HUGE amount is off our mass-produced sausage.
0:37:07 > 0:37:09But it literally is a couple of drops
0:37:09 > 0:37:13compared to what looks like an Olympic swimming pool amount of fat,
0:37:13 > 0:37:14that's disgusting.
0:37:14 > 0:37:17So, what does that actually tell us though?
0:37:17 > 0:37:20That tells us that the mass-produced supermarket sausage
0:37:20 > 0:37:23was swimming in fat and oil, with very little meat content.
0:37:23 > 0:37:26If we cooked that in any other way,
0:37:26 > 0:37:28loads of that would still be in there. Urgh.
0:37:28 > 0:37:32Yeah, it would. And remember, that is only the fat that's come off ONE sausage
0:37:32 > 0:37:35and one of the problems with the fat that we get
0:37:35 > 0:37:39in meats like sausages is it's more saturated fat than good fat,
0:37:39 > 0:37:42so that means it's really bad for our heart health.
0:37:42 > 0:37:46Loads of people love sausages. Are they really that bad?
0:37:46 > 0:37:49Well, they are categorised as a processed meat,
0:37:49 > 0:37:51which means there is quite good evidence now
0:37:51 > 0:37:53linking them to bowel cancer risk,
0:37:53 > 0:37:56so as much as we can, we should be limiting our consumption,
0:37:56 > 0:37:59so, trying to keep them as a treat food every now and again
0:37:59 > 0:38:01is better than including them on a daily basis.
0:38:01 > 0:38:05If you really can't live without sausages in your life,
0:38:05 > 0:38:06what you could do
0:38:06 > 0:38:09is start alternating them with vegetarian sausages.
0:38:09 > 0:38:14These are actually a Lincolnshire sausage made out of soya protein.
0:38:14 > 0:38:18OK. And actually most of us would benefit from increasing our consumption of soya,
0:38:18 > 0:38:20because it helps to reduce our cholesterol.
0:38:20 > 0:38:25Great advice, but it's the butcher's sausage that's won Chris round
0:38:25 > 0:38:29and he's convinced the meat-loving Booths will like it too.
0:38:29 > 0:38:32My butcher's sausage worked out at only 50 pence per dozen more
0:38:32 > 0:38:33than one of the leading brands,
0:38:33 > 0:38:36and you've got such a vastly superior product,
0:38:36 > 0:38:38that must be the one to go for.
0:38:38 > 0:38:41Fingers crossed. With Jenny out for the evening,
0:38:41 > 0:38:45Howard is making his son Arran's favourite meal.
0:38:45 > 0:38:48I'm preparing tea for the boys,
0:38:48 > 0:38:51sausages, potatoes, broccoli, mushy peas.
0:38:51 > 0:38:55And only the potatoes haven't been swapped.
0:38:55 > 0:38:58They look like butcher's sausages to me.
0:38:58 > 0:39:01They do look good, they're slightly different sizes.
0:39:01 > 0:39:02Little sausage, big sausage.
0:39:02 > 0:39:05Somebody's put them together with love for us.
0:39:05 > 0:39:09Howard, your enthusiasm deserves a celebratory drink.
0:39:09 > 0:39:12It's Friday, normally a couple of beers while I'm cooking.
0:39:12 > 0:39:16And we'd never deprive you of your Friday night treat.
0:39:16 > 0:39:17HOWARD LAUGHS For the chef!
0:39:19 > 0:39:21Been waiting for that one.
0:39:21 > 0:39:25It's a swap that could save ?2.00 a pack.
0:39:26 > 0:39:28But what he doesn't know is...
0:39:28 > 0:39:30it's alcohol free.
0:39:32 > 0:39:34That's all right. I needed it.
0:39:34 > 0:39:35Good sign.
0:39:35 > 0:39:39Now can you tell whether we've swapped your tinned veg?
0:39:39 > 0:39:43We like mushy peas, that's why the dog's named Mushy Pea.
0:39:43 > 0:39:45It's quite a staple in our house.
0:39:45 > 0:39:48First impressions, you've got me on this one,
0:39:48 > 0:39:51I don't know if they're what we normally have or not.
0:39:51 > 0:39:54They do look a bit watery...
0:39:54 > 0:39:57and not...not particularly mushy.
0:39:57 > 0:40:00We'll have to see what they taste like on those.
0:40:00 > 0:40:05At 16 pence, it's a saving of 34 pence a tin. Bargain.
0:40:05 > 0:40:07How's that beer going down?
0:40:07 > 0:40:10Cold, refreshing...
0:40:10 > 0:40:13but it's a bit gassier than normal, I'm sure.
0:40:13 > 0:40:17It's not quite as good as normal.
0:40:17 > 0:40:18Not as much...
0:40:18 > 0:40:20beery-ness.
0:40:20 > 0:40:22Mmm, you could be onto something.
0:40:22 > 0:40:25Here you go, put it on the table. OK. Good boy.
0:40:25 > 0:40:28Put the tomato on the table!
0:40:28 > 0:40:31Geo! Come on, tea's ready!
0:40:31 > 0:40:34Even with pricier, better-quality sausages,
0:40:34 > 0:40:37there's still a ?4 saving across the whole meal.
0:40:37 > 0:40:39That's over ?200 a year.
0:40:39 > 0:40:40There you go.
0:40:40 > 0:40:43What do you think of the sausages, Professor Sausage?
0:40:43 > 0:40:45I love them! Let's try one.
0:40:47 > 0:40:50They are good. Yeah, I like those, yep.
0:40:50 > 0:40:54The gravy tastes nearly the same as the normal one. Does it?
0:40:54 > 0:40:59The peas are watery and I don't think they're as good as normal...
0:40:59 > 0:41:01But what do you think, Arran?
0:41:01 > 0:41:03Yeah, I like the peas. You like the peas? Good.
0:41:03 > 0:41:06And what do you think of your tomato sauce? Is it good? Yeah.
0:41:06 > 0:41:10Mmm. The ketchup's way better than the old one.
0:41:10 > 0:41:11Is it?
0:41:11 > 0:41:13Cha-ching.
0:41:13 > 0:41:16The sausages, I love them.
0:41:16 > 0:41:19I really did love them.
0:41:19 > 0:41:22'The potatoes were just really nice.
0:41:22 > 0:41:26'I don't think they were the same, but they were really nice.'
0:41:26 > 0:41:28The worst bit was the peas.
0:41:28 > 0:41:30Tea was a success. Er...
0:41:30 > 0:41:34There's hardly anything left at all. Thumbs up.
0:41:38 > 0:41:42The Booths get through seven to ten loaves a week
0:41:42 > 0:41:45and usually buy freshly baked or a premium brand,
0:41:45 > 0:41:50which can be three times the price of a value option.
0:41:50 > 0:41:51Chris and Gregg want to know
0:41:51 > 0:41:56if bread is a product we need to spend money on.
0:41:56 > 0:41:57How do you feel about bread?
0:41:57 > 0:42:01Certainly I feel guilty buying the standard sort of white sliced.
0:42:01 > 0:42:04You know when you're in a sandwich shop and they go,
0:42:04 > 0:42:07"Oh, do you want on white, or brown, rye, or wholemeal?" Whatever.
0:42:07 > 0:42:10I always feel obligated to go, you know,
0:42:10 > 0:42:14"Oh, yeah, wholemeal," or whatever, when probably deep down, I'm going,
0:42:14 > 0:42:15"I think I'll have it on white".
0:42:15 > 0:42:19I've stopped eating it as much, because somebody told me it bloats you,
0:42:19 > 0:42:22and other people say, you know, it's quite fattening.
0:42:22 > 0:42:25Sales of bread are in decline,
0:42:25 > 0:42:30but Lucy's on hand to reassure us with a few surprising facts.
0:42:30 > 0:42:34Lucy, can you teach us about bread? Because obviously, we know nothing.
0:42:34 > 0:42:37Does bread bloat me? Does it make my belly bigger?
0:42:37 > 0:42:39No, eating too much bloats you.
0:42:39 > 0:42:41People with an actual wheat intolerance
0:42:41 > 0:42:44or things like coeliac disease can suffer with bloating
0:42:44 > 0:42:46as a result of consuming bread,
0:42:46 > 0:42:50but that's a real, real minority of the population
0:42:50 > 0:42:52and actually most of people's bloating
0:42:52 > 0:42:56is either due to hormonal fluctuations, irregular meals,
0:42:56 > 0:42:59eating too much and stress.
0:42:59 > 0:43:00Are you feeling hormonal, Gregg?
0:43:00 > 0:43:02LAUGHTER
0:43:02 > 0:43:04Is it bad for us? No.
0:43:04 > 0:43:06Bread's a really important part of our diet.
0:43:06 > 0:43:09It contributes about 20% of the amount of fibre we eat,
0:43:09 > 0:43:12it's a really valuable source of calcium,
0:43:12 > 0:43:13it's a rich source of iron...
0:43:13 > 0:43:17So, hang on a minute, eating bread generally isn't bad for us? No.
0:43:17 > 0:43:22I think bread has got an unfair bout in the media recently
0:43:22 > 0:43:24and actually the industry itself
0:43:24 > 0:43:27has gone a long way to improve the composition of bread,
0:43:27 > 0:43:30so if you look since the mid-1980s,
0:43:30 > 0:43:34bread now is actually about 40% lower in salt than it was then.
0:43:34 > 0:43:36We've got a lot of different types of bread here.
0:43:36 > 0:43:39From a nutritional perspective, which one would you recommend?
0:43:39 > 0:43:42This thinly sliced, crusty one, I presume? LUCY LAUGHS
0:43:42 > 0:43:45Well, the first thing to say is they would all be a really good choice for your health.
0:43:45 > 0:43:49There is slightly higher calcium in the white,
0:43:49 > 0:43:51slightly higher iron in the brown,
0:43:51 > 0:43:53but it's not going to make a huge amount of difference.
0:43:53 > 0:43:56Is it worth sort of mixing and matching between,
0:43:56 > 0:43:59like, a wholemeal and a white bread?
0:43:59 > 0:44:00I think that's a great idea,
0:44:00 > 0:44:02it's a way of getting the...the children used to
0:44:02 > 0:44:05having occasional brown bread without there having to be
0:44:05 > 0:44:07a blanket rule that one size fits all.
0:44:07 > 0:44:10And wholemeal will also boost your fibre intake,
0:44:10 > 0:44:13important for gut health and reducing risk of illnesses
0:44:13 > 0:44:16such as heart disease and stroke.
0:44:16 > 0:44:19Let me get this right - there are breads all over the table,
0:44:19 > 0:44:22some as much as ?1.35, ?1.40.
0:44:22 > 0:44:25This cheap white one here is 47 pence.
0:44:25 > 0:44:27There is no reason at all
0:44:27 > 0:44:31why I can't buy the value sliced white bread,
0:44:31 > 0:44:32nothing wrong with it at all?
0:44:32 > 0:44:33No, nothing wrong with it.
0:44:33 > 0:44:36And in some cases, a third of the price? Yes.
0:44:37 > 0:44:39Buying value white or brown bread
0:44:39 > 0:44:42could save the Booths around ?300 a year.
0:44:43 > 0:44:47In Chorley, the food swap experiment is drawing to a close
0:44:47 > 0:44:50and most of the food's been going down well...
0:44:50 > 0:44:52I'd normally have a beer at this point,
0:44:52 > 0:44:54but I'm not drinking that muck.
0:44:54 > 0:44:57..apart from Howard's no-alcohol beer.
0:44:57 > 0:45:02He's off duty as Jenny takes over the kitchen, making cheeseburgers.
0:45:02 > 0:45:06The boys like it and this is something I can do.
0:45:06 > 0:45:08The Booths' premium-brand burgers
0:45:08 > 0:45:10have been swapped for butcher's burgers,
0:45:10 > 0:45:12but can they tell?
0:45:12 > 0:45:15They're either super-super-mega-mega-cheap things
0:45:15 > 0:45:18that you get in a burger van late at night after too many sherbets,
0:45:18 > 0:45:22or they're from a butcher's counter, so I'm not sure.
0:45:22 > 0:45:25In the Booth household, you can't have a burger
0:45:25 > 0:45:27without a tasty bit of Cheddar,
0:45:27 > 0:45:30and as Gregg and Chris saw in the supermarket,
0:45:30 > 0:45:32despite a huge range on offer,
0:45:32 > 0:45:35Jenny and Howard are drawn to popular brands.
0:45:35 > 0:45:38Howard, we need cheese. Is that a good price?
0:45:38 > 0:45:40That's more expensive, but you need less of it.
0:45:40 > 0:45:41It's better.
0:45:41 > 0:45:46We eat loads and loads of cheese, so we'll have some cheeseburgers.
0:45:46 > 0:45:48If that's cheaper, we might keep that one.
0:45:48 > 0:45:52The boys like cheese - I won't even ask if they want a cheeseburger, the answer will be "yes".
0:45:53 > 0:45:56Keeping the cheaper cheese and burgers
0:45:56 > 0:46:01would give the Booths a yearly saving of nearly ?125.
0:46:01 > 0:46:04Right, Geo, Arran. Come and sit down.
0:46:04 > 0:46:07Oh...!
0:46:07 > 0:46:11If all goes down well, the savings made will pay for the Booth boys
0:46:11 > 0:46:13to have their own bedrooms.
0:46:13 > 0:46:15That burger's good.
0:46:15 > 0:46:17It's different - it's different to what we usually have.
0:46:17 > 0:46:19Arran, do you like it?
0:46:19 > 0:46:21I like it.
0:46:21 > 0:46:23I think these are much better than normal. Yeah.
0:46:23 > 0:46:25Yeah, I really like those.
0:46:25 > 0:46:29I prefer our juicy, thicker, normal beef...frozen beefburgers.
0:46:29 > 0:46:31That's not the spirit, Jenny.
0:46:31 > 0:46:35If you were to keep the swapped burgers, cheese, relish and crisps,
0:46:35 > 0:46:39you'd save ?5.94 per meal.
0:46:39 > 0:46:41That's over ?308 a year.
0:46:41 > 0:46:44I enjoyed that meal more than normal
0:46:44 > 0:46:47because Jen did the cooking for a change, which is nice,
0:46:47 > 0:46:50and it tasted great.
0:46:50 > 0:46:51The cheese was good -
0:46:51 > 0:46:54it's not as strong as I normally like,
0:46:54 > 0:46:56but it still tasted fine, yeah.
0:46:56 > 0:47:01My only worry is that beer's rubbish, don't like it.
0:47:01 > 0:47:04At least you didn't make a fuss about the cheaper Cheddar.
0:47:07 > 0:47:10Let's see if the British public agrees.
0:47:10 > 0:47:13There's just time for one final taste test.
0:47:13 > 0:47:16So smile, please - it's cheese.
0:47:19 > 0:47:21And who better to lend us their palates
0:47:21 > 0:47:24than these discerning construction workers?
0:47:24 > 0:47:27I like strong cheese, good flavour, plenty of "oomph",
0:47:27 > 0:47:28if you know what I mean?
0:47:28 > 0:47:31When I buy cheese, I prefer to buy the strong cheese.
0:47:31 > 0:47:34I would buy good-quality cheese and nothing cheap.
0:47:34 > 0:47:35You pay for what you get.
0:47:35 > 0:47:36But do you?
0:47:36 > 0:47:38Mild, mature or vintage,
0:47:38 > 0:47:41Cheddar is the most popular cheese in the UK,
0:47:41 > 0:47:44making up over 50% of the market.
0:47:44 > 0:47:49So let's hope we find a goodie that doesn't break the bank.
0:47:49 > 0:47:51On test, ASDA Smart Price,
0:47:51 > 0:47:55the cheapest at ?1.14 per 200 grams,
0:47:55 > 0:47:58Tesco Everyday Value at ?1.50,
0:47:58 > 0:48:00Cathedral City, a leading brand,
0:48:00 > 0:48:03costing ?1.82.
0:48:03 > 0:48:05Pilgrims Choice, another popular brand,
0:48:05 > 0:48:07but dearer at ?3.22.
0:48:08 > 0:48:10And Black Cow Cheddar
0:48:10 > 0:48:13with a hefty ?7.50 price tag -
0:48:13 > 0:48:16sold at Fortnum Mason's, don't you know?
0:48:16 > 0:48:18Bit dry. Bit dry.
0:48:18 > 0:48:20Nice taste, nice - strong.
0:48:20 > 0:48:22After a couple of bites, a couple of chews,
0:48:22 > 0:48:24it started to mellow out a bit.
0:48:24 > 0:48:25Not bad.
0:48:25 > 0:48:29So will any of these cheeses give our tasters nightmares?
0:48:29 > 0:48:31That's strong. Right strong.
0:48:31 > 0:48:34Really soft, creamy, melts in the mouth -
0:48:34 > 0:48:35that's a good cheese.
0:48:35 > 0:48:36Even though it's strong?
0:48:36 > 0:48:38Even though it's strong.
0:48:38 > 0:48:39I think that's the cheapest.
0:48:39 > 0:48:42I'm afraid to tell you it's the most expensive.
0:48:42 > 0:48:44It just...it doesn't taste very nice.
0:48:44 > 0:48:46And the value option.
0:48:46 > 0:48:47The flavour lasts a little bit longer
0:48:47 > 0:48:49in your mouth, doesn't it? Yeah.
0:48:49 > 0:48:51It is creamy, though, isn't it?
0:48:51 > 0:48:52The more you have, the better it is.
0:48:52 > 0:48:54But which one is best?
0:48:54 > 0:48:57The results are in - here we go.
0:48:57 > 0:49:00LAUGHTER AND CHEERING
0:49:00 > 0:49:02The cheap one! Smart Price.
0:49:02 > 0:49:03ASDA Smart Price - what a shock.
0:49:03 > 0:49:06I can't believe that. I can't believe that.
0:49:06 > 0:49:09So the Smart Price Cheddar wins the day,
0:49:09 > 0:49:13with popular brand Cathedral City in second place.
0:49:13 > 0:49:16Third, Black Cow, the priciest offering,
0:49:16 > 0:49:18fourth, Pilgrims Choice,
0:49:18 > 0:49:22and in fifth place, Tesco Everyday Value.
0:49:22 > 0:49:23Hard cheese, matey.
0:49:23 > 0:49:28That's nice to know that you can buy cheaper to get a nicer product.
0:49:28 > 0:49:32Le Grand Fromage has spoken.
0:49:34 > 0:49:36When it comes to mealtimes, the Booths have been
0:49:36 > 0:49:38in the capable hands of Gregg and Chris.
0:49:38 > 0:49:39Ta-da!
0:49:41 > 0:49:43Some have gone down well...
0:49:43 > 0:49:46It's really yummy. Oh, good, Geo - we've got a fan.
0:49:46 > 0:49:50Others, like the veggie sausages, were a flop.
0:49:50 > 0:49:53I don't think I like the sausages that much.
0:49:53 > 0:49:56The sausage is awful.
0:49:59 > 0:50:01It's crunch time for Gregg and Chris
0:50:01 > 0:50:04as they head to the Booths for the final time.
0:50:04 > 0:50:06Euston, please, mate.
0:50:08 > 0:50:10Food is really important to this family,
0:50:10 > 0:50:12and we've made some fairly big changes.
0:50:12 > 0:50:15It's important to them, but then so is saving money,
0:50:15 > 0:50:16it's vitally important to them.
0:50:18 > 0:50:22The Booths will only save money on their final shopping bill
0:50:22 > 0:50:24if they decide to keep a significant amount
0:50:24 > 0:50:27of the food and drink we've swapped.
0:50:27 > 0:50:32I'm hopeful that when Gregg and Chris shows us what we've been eating,
0:50:32 > 0:50:34that we've done the right things.
0:50:34 > 0:50:36I hope we don't just like all the expensive stuff.
0:50:36 > 0:50:39It's ultimately down to them. If they don't like the food swaps,
0:50:39 > 0:50:41if they won't stick to a food plan,
0:50:41 > 0:50:43then it's all going to go belly up.
0:50:43 > 0:50:46I know, and we will end up looking pretty foolish.
0:50:46 > 0:50:49It's scary. It's scary, because it might not work.
0:50:50 > 0:50:53I really hope that we can save this family some money.
0:50:55 > 0:50:59Well, boys, the moment of truth is close.
0:50:59 > 0:51:02How did you get on with the food swap that we set up?
0:51:02 > 0:51:03I enjoyed it.
0:51:03 > 0:51:07The proof was that most of it got eaten, so that's good.
0:51:07 > 0:51:10Do you think it was harder or easier than you thought it might be?
0:51:10 > 0:51:12It makes you more aware of what you're eating.
0:51:12 > 0:51:17We became analytical scientists, obsessed with what we eat,
0:51:17 > 0:51:19constantly thinking about everything.
0:51:19 > 0:51:20It's challenging the norm, isn't it?
0:51:20 > 0:51:23Everyone goes along, does the same thing all the time,
0:51:23 > 0:51:26so, yeah, it's challenging what you do and why, yeah.
0:51:26 > 0:51:28Shall we show you some of the stuff we swapped
0:51:28 > 0:51:30and some of the stuff we didn't?
0:51:30 > 0:51:32Go on, dying to know. Go on. Yeah, yeah, yeah, yeah.
0:51:32 > 0:51:35I'm scared that I've been mugged. Oh!
0:51:35 > 0:51:37We like to keep you on your toes,
0:51:37 > 0:51:40but only to prove it's good to try new things.
0:51:40 > 0:51:42Let me start off, if I can,
0:51:42 > 0:51:44with something you really didn't like.
0:51:45 > 0:51:47The jam.
0:51:47 > 0:51:49Wasn't mad-keen on the jam.
0:51:49 > 0:51:51The jam's OK, I'm not mad about it.
0:51:51 > 0:51:54It's just not great, I don't think.
0:51:54 > 0:51:59It's exactly the same jam that you've always had.
0:51:59 > 0:52:01Oh, right.
0:52:01 > 0:52:02I've always hated it!
0:52:02 > 0:52:04LAUGHTER
0:52:04 > 0:52:05"I don't know why we buy that!"
0:52:05 > 0:52:09It's a difficult question for me. Are you going to keep the jam you used to like
0:52:09 > 0:52:11and then didn't like once you thought we'd swapped it?
0:52:11 > 0:52:14No, we're getting rid of it.
0:52:14 > 0:52:16Not all of breakfast bombed.
0:52:16 > 0:52:18HOWARD: Whoa!
0:52:18 > 0:52:20Yeah, nothing wrong with them. How much cheaper are they?
0:52:20 > 0:52:24Yeah, keep them. Yeah, keeper. Whoa, yeah, yeah.
0:52:24 > 0:52:26I wouldn't pick those up in that packet normally, so I'm...
0:52:26 > 0:52:28I've got "mug" written on my head now.
0:52:28 > 0:52:31Once you challenge people's perceptions,
0:52:31 > 0:52:33the box would put you off... Yeah, it would.
0:52:33 > 0:52:36What's inside it is fine. They are flakes of corn.
0:52:36 > 0:52:39We're keeping these? Yes. Whoo-hoo! Whoop, whoop!
0:52:39 > 0:52:43Swapping the usual brand saves another ?77 a year,
0:52:43 > 0:52:46but what about the all-important orange juice?
0:52:46 > 0:52:48Right, let me show you what you drank.
0:52:48 > 0:52:50This is orange juice from concentrate,
0:52:50 > 0:52:54but this one is ?1.83 cheaper than you buy.
0:52:54 > 0:52:55That's a huge amount.
0:52:55 > 0:53:00We drink quite a lot of orange juice, so that's a great saving.
0:53:00 > 0:53:03That's a keep for me. Yeah, definitely, yeah. Let's keep that.
0:53:03 > 0:53:04Good move, Howard.
0:53:04 > 0:53:06You get through four litres a week,
0:53:06 > 0:53:09so that's a yearly save of over ?380.
0:53:09 > 0:53:13The vegetarian sausages didn't go down well.
0:53:13 > 0:53:16The sausage is awful.
0:53:16 > 0:53:19But what did they think of the butcher's meat sausages?
0:53:19 > 0:53:20Sausages.
0:53:20 > 0:53:23Yes, very important to our household, sausages.
0:53:23 > 0:53:27We did in fact substitute your sausages. Mm-hm.
0:53:27 > 0:53:29These are actually from your local butcher. Oh, right.
0:53:29 > 0:53:32They're way better. Way better, fresher, better quality,
0:53:32 > 0:53:35they just felt like a sausage worthy of a main meal.
0:53:35 > 0:53:38And do you think they'd be dearer than the ones you normally buy?
0:53:38 > 0:53:40Yes, definitely. Yeah.
0:53:40 > 0:53:44You are right - they are slightly dearer, and only by 50p.
0:53:44 > 0:53:46Wow, that's really good.
0:53:46 > 0:53:48They're a vastly, vastly superior product.
0:53:48 > 0:53:51So are we going to keep our local butcher's sausages?
0:53:51 > 0:53:53Yes. Definitely, yes.
0:53:53 > 0:53:55Well done. Well done, good call.
0:53:55 > 0:54:01They're more expensive, but sometimes it's worth paying more.
0:54:01 > 0:54:03So you cooked burgers one night... I did.
0:54:03 > 0:54:05..again, from your local butcher. Yay!
0:54:05 > 0:54:07Do you think they'd be dearer? Dearer or the same.
0:54:07 > 0:54:08They are, in actual fact.... Wow.
0:54:08 > 0:54:10HOWARD: Oh, that's good, isn't it?
0:54:10 > 0:54:12They were ace. Yeah, definitely buy those again.
0:54:12 > 0:54:14Going with the butcher's burgers strips
0:54:14 > 0:54:17another ?67 off the annual bill.
0:54:17 > 0:54:21Right, I've got drinks in here. How did you get on with that beer?
0:54:21 > 0:54:22Bin it, bin it, bin it, bin it!
0:54:24 > 0:54:28It's a bit gassier than normal, not as much...beeryness.
0:54:28 > 0:54:31Do you want to see what it was? Yeah. Alcohol-free.
0:54:31 > 0:54:34That blew me up like a balloon, that was horrible!
0:54:34 > 0:54:35It was alcohol-free?!
0:54:35 > 0:54:38Get rid. No-one will want it!
0:54:38 > 0:54:41Not even if I show you the cost difference?
0:54:41 > 0:54:43I'd rather do without - that'd save me more!
0:54:43 > 0:54:46We thought we might be able to make you healthier,
0:54:46 > 0:54:49but we didn't mean to make you unhappier. No!
0:54:51 > 0:54:55The Booths decided to keep three quarters of the food we gave them.
0:54:55 > 0:54:58No-brainer, we'd keep that, it's good.
0:54:58 > 0:55:02They were won round to cheaper brands of cheese and ketchup.
0:55:02 > 0:55:05I'm taking it for granted we're keeping this, guys, are we?
0:55:05 > 0:55:08Definitely, yeah. Yeah, that's a keeper. Cos that's mental. Yeah.
0:55:08 > 0:55:09But the veggie sausages...
0:55:09 > 0:55:11HOWARD: Not for me.
0:55:11 > 0:55:14..and a few other items were turned down flat.
0:55:14 > 0:55:16Are you going to keep this tea? No!
0:55:16 > 0:55:20CHRIS: Before you reject it outright... No!
0:55:20 > 0:55:22No! Even I'm doing it.
0:55:22 > 0:55:24Not listening, not listening!
0:55:24 > 0:55:26Nice try, Chris.
0:55:26 > 0:55:28Taking into account the foods they liked,
0:55:28 > 0:55:32Gregg and Chris have the total of their new weekly shopping bill.
0:55:32 > 0:55:36When we first met you, you were spending over ?260 a week.
0:55:36 > 0:55:40Can I ask you, how much did you want to save for your extension a week?
0:55:40 > 0:55:4240, wasn't it? 160 quid a month.
0:55:42 > 0:55:44As much as you can get us. Yeah!
0:55:44 > 0:55:47How much do you think we've managed to save you?
0:55:47 > 0:55:5020 or 30 a week, I think, so that means... Yeah, yeah.
0:55:50 > 0:55:53If we could save you ?40 a week, that could be a life-changing
0:55:53 > 0:55:55- amount of money for you? - Yeah.
0:55:55 > 0:55:58So we have managed to save you...
0:55:58 > 0:56:00an extraordinary...
0:56:00 > 0:56:02?74 a week.
0:56:02 > 0:56:03Really?!
0:56:03 > 0:56:06Just under ?4,000 a year.
0:56:06 > 0:56:10Oh, ahh! That's brilliant, yeah.
0:56:10 > 0:56:12That's the pay rise I've never had.
0:56:12 > 0:56:15This is the tip of the iceberg for us. Hopefully now you've had your
0:56:15 > 0:56:19eyes opened, you can take this on and save yourself even more money.
0:56:19 > 0:56:21It's limitless.
0:56:21 > 0:56:23Life's only going to get better. Yeah.
0:56:23 > 0:56:25And you're going to stop hoarding and stocktake... Yes!
0:56:25 > 0:56:29I'm down to one tin of anchovies already. Brilliant. I am.
0:56:29 > 0:56:34For me, it's the discipline of having a plan and then, I suppose,
0:56:34 > 0:56:36once you are shopping,
0:56:36 > 0:56:39to look underneath the labels and to try things.
0:56:39 > 0:56:41'Yeah. We should try things.'
0:56:41 > 0:56:44Yeah, and ignore the special offers, cos Gregg's right -
0:56:44 > 0:56:46OK, it might be, you know, two for ?1.50,
0:56:46 > 0:56:49but there might be a value brand that's only 50p anyway.
0:56:49 > 0:56:52Fancy a beer? Fancy a beer? Oh, thank you, Gregg.
0:56:52 > 0:56:56It's thousands a year, so it's significant in anybody's book.
0:56:56 > 0:56:58Yeah. Yeah, and...
0:56:58 > 0:57:00and we're not worse off for it, you know,
0:57:00 > 0:57:03we're actually eating just as well, so, brilliant.
0:57:03 > 0:57:05Yay! Well done, brilliant, cheers. To the extension.
0:57:05 > 0:57:08Cheers, yeah, the extension. The extension. Thank you.
0:57:08 > 0:57:09'We did good.'
0:57:09 > 0:57:12That was brilliant. You want to hug me, don't you? I do, why not?
0:57:12 > 0:57:14I think that was fantastic.
0:57:14 > 0:57:16To be able to save, on your shopping, enough to be able to build
0:57:16 > 0:57:17an extension is massive.
0:57:17 > 0:57:19They're lovely as well, they really deserve it.
0:57:19 > 0:57:22It's going to make a massive difference. Well done, well done.
0:57:22 > 0:57:25Brilliant. I'll buy you a pint on the way home. Fantastic. Come on.
0:57:55 > 0:57:58The knives are sharpened and the heat is on. It can only mean one thing.
0:57:58 > 0:58:00I've never, ever seen that!
0:58:00 > 0:58:03Britain's best chefs are back in town.
0:58:03 > 0:58:06They're here because they want this title. I'm really excited.
0:58:06 > 0:58:09Let's see what they can do.