0:00:02 > 0:00:05- Ooh, Creme Eggs. Ooh, Maltesers. Ooh...- The "ooh" theory to shopping.
0:00:05 > 0:00:08Gregg Wallace and greengrocer Chris Bavin are back
0:00:08 > 0:00:10for their biggest challenge yet...
0:00:10 > 0:00:13I like my food, but this is embarrassing.
0:00:13 > 0:00:15That doesn't bother you, does it?
0:00:15 > 0:00:18..to help families slash their weekly food bills.
0:00:18 > 0:00:21This family are spending an outrageous amount of money.
0:00:21 > 0:00:25- Getting quite emotional about that. - They're going undercover...- Oh, no!
0:00:25 > 0:00:27I've got to do a top-up shop anyway, so...
0:00:27 > 0:00:31You're already planning to do a top-up shop in the middle of a shop!
0:00:31 > 0:00:35- ..and taking over kitchens... - I ain't having this.- What is THAT?
0:00:35 > 0:00:39- Where's my stuff?- ..to find out where we can spend less...
0:00:39 > 0:00:41- Just under six grand.- Stupid money.
0:00:41 > 0:00:43..and where, on the odd occasion,
0:00:43 > 0:00:46it might be worth spending a little more.
0:00:46 > 0:00:49- That's the good stuff. - Nice.- Restaurant standard.
0:00:49 > 0:00:51They'll be checking out
0:00:51 > 0:00:53the country's most popular food and drink...
0:00:53 > 0:00:56My co-presenter tries to get me to do this after a long shoot day.
0:00:56 > 0:01:01..and giving the Great British public their say.
0:01:01 > 0:01:03- That's delicious. - No. That's not right.
0:01:03 > 0:01:07- They'll be conjuring up cut-price recipes.- Ta-da!
0:01:07 > 0:01:11- Anybody can make this dish. - And it was less than £2.50.
0:01:11 > 0:01:14But at the end of the day, will Gregg and Chris prove
0:01:14 > 0:01:18that you really can eat well for less?
0:01:18 > 0:01:22- SHE GASPS - This is all about breaking habits
0:01:22 > 0:01:26- and learning something new.- No-o-o!
0:01:26 > 0:01:29Let's get to work.
0:01:29 > 0:01:31SHEEP BLEAT
0:01:31 > 0:01:33This week, we're with the Butler family in Wales...
0:01:33 > 0:01:35I ain't got no packet rice.
0:01:35 > 0:01:39..who have two daughters with very different diets.
0:01:40 > 0:01:44- One's a meat-hungry athlete... - Cutting like a pro.
0:01:44 > 0:01:48- ..the other, a vegetarian.- Oh, oh!
0:01:48 > 0:01:51Add a convenience-crazed mother into the mix...
0:01:51 > 0:01:53Two minutes to cook. Fabulous!
0:01:53 > 0:01:57..and you have a family whose food bills are out of control.
0:01:57 > 0:02:01We could halve Angela's shopping bill if we gave her a knife.
0:02:01 > 0:02:02Hey, hey, hey!
0:02:02 > 0:02:06MUSIC: Sax by Fleur East
0:02:13 > 0:02:19We're in Powys with a family whose food budget is in ruins.
0:02:19 > 0:02:21- ALL:- We're the Butlers!
0:02:21 > 0:02:25The Butler family are 16-year-old Alice,
0:02:25 > 0:02:2717-year-old Ffion,
0:02:27 > 0:02:30- dad Neil... - Smile, Dad.- I AM smiling.
0:02:30 > 0:02:32..and mum Angela.
0:02:32 > 0:02:35- I'm going to put this on Facebook. - Oh, please don't.- I'll tag you.
0:02:37 > 0:02:41Angela and Neil are both full-time teachers and met at work.
0:02:41 > 0:02:44- We've been married 20 years this August.- 20 years, yes.
0:02:44 > 0:02:48- August the what?- 10th. That was a test.
0:02:48 > 0:02:50PHONE ALARM RINGS
0:02:50 > 0:02:53The Butlers are a busy family.
0:02:53 > 0:02:58Days start at 4.30 in the morning to get Ffion to her swimming session.
0:02:58 > 0:03:01I'm a disability swimmer and I'm in the S9 category
0:03:01 > 0:03:04because I have no limb below the left elbow.
0:03:04 > 0:03:07Ffion was born with one arm.
0:03:07 > 0:03:10From the first day, it certainly made no difference.
0:03:10 > 0:03:12There's very few things you can think of
0:03:12 > 0:03:14where her disability has stopped her.
0:03:14 > 0:03:19In some ways, it's given her a steely determination to succeed
0:03:19 > 0:03:21- and we're very proud of her, aren't we?- Yes, we are.
0:03:21 > 0:03:25Ffion trains twice a day for 11 hours every week
0:03:25 > 0:03:30and is hoping to represent Great Britain at the 2020 Paralympics.
0:03:31 > 0:03:35But feeding their athletic daughter doesn't come cheap.
0:03:35 > 0:03:36She hates vegetables.
0:03:36 > 0:03:41She likes lean, fat-free meat - steaks, chicken,
0:03:41 > 0:03:45mainly those types of expensive meats.
0:03:45 > 0:03:50But meat is the last thing 16-year-old sister Alice wants.
0:03:50 > 0:03:51I'm a vegetarian.
0:03:51 > 0:03:55I think that all animals sort of should have the same rights as us
0:03:55 > 0:03:56and that they should be treated fairly.
0:03:56 > 0:03:59I do respect Alice for her principles
0:03:59 > 0:04:03but, for me, a meal isn't a meal without some sort of meat.
0:04:03 > 0:04:05Which is fine for carnivore Ffion,
0:04:05 > 0:04:09but not so fine for vegetarian Alice.
0:04:09 > 0:04:12I get lumbered with microwaveable meals a lot.
0:04:12 > 0:04:15It's sort of ironic that an eco-warrior like me
0:04:15 > 0:04:20is eating out of a plastic tub that's burning up the ozone layer.
0:04:20 > 0:04:24Premium veggie meals for Alice and expensive meats for Ffion
0:04:24 > 0:04:26aren't the only reason
0:04:26 > 0:04:29the Butlers' supermarket bills are breaking the bank.
0:04:29 > 0:04:32This is ready-crushed garlic.
0:04:32 > 0:04:36If there's a convenience food to be had, Angela's got to have it.
0:04:37 > 0:04:42This is all you need to cook a delightful chicken surprise
0:04:42 > 0:04:44in one handy pot. I love it.
0:04:44 > 0:04:47Well, a lot of the problems I have with a lot of the products
0:04:47 > 0:04:50is they tend to be packaged to save you time.
0:04:50 > 0:04:53I don't actually think it saves a great deal of time.
0:04:53 > 0:04:58When I discovered microwaveable rice, my life was complete.
0:04:58 > 0:05:00And two minutes to cook. Fabulous!
0:05:02 > 0:05:05But it's not just Angela's love of convenience foods
0:05:05 > 0:05:08and their daughters' opposite diets that's the problem.
0:05:10 > 0:05:13Angela, as soon as we're in a supermarket,
0:05:13 > 0:05:15is a child in a sweet shop.
0:05:15 > 0:05:21The other day, we went out for a swede and we spent £85.
0:05:21 > 0:05:24Neil's head was in his hands at the till.
0:05:24 > 0:05:27The Butlers hit the shops at least three times a week
0:05:27 > 0:05:29with no budget in mind.
0:05:29 > 0:05:32In terms of money, what's coming in is going out.
0:05:32 > 0:05:35There isn't any spare cash and there should be.
0:05:35 > 0:05:39I do want to change because I'm very conscious of the fact
0:05:39 > 0:05:41that I waste money
0:05:41 > 0:05:44and I would like to be spending it in a different way.
0:05:46 > 0:05:51The Butlers aren't alone in paying to feed their family fast.
0:05:51 > 0:05:55Last year, we ate more ready meals than ever before,
0:05:55 > 0:06:01devouring almost 6,000 of them, spending over £3.1 billion.
0:06:01 > 0:06:04And ready meals aren't the only way
0:06:04 > 0:06:07supermarkets offer us a helping hand.
0:06:07 > 0:06:11We're so busy now, aren't we? People have got hardly any time at all.
0:06:11 > 0:06:14I think, more and more, we're relying on convenience food.
0:06:14 > 0:06:17The problem is, the more convenient you make your food,
0:06:17 > 0:06:20the more cut it is, the more cooked it is, the more prepared it is,
0:06:20 > 0:06:22the more you are going to pay for it.
0:06:22 > 0:06:25For example, buying grated cheese instead of a block
0:06:25 > 0:06:29can cost over £2 more a kilo.
0:06:29 > 0:06:32And a whole roast chicken can be double the price
0:06:32 > 0:06:34of an uncooked chook.
0:06:34 > 0:06:36Every time you remove yourself from the process,
0:06:36 > 0:06:39you're putting someone else in there and that comes at a cost.
0:06:39 > 0:06:41Feel free to remove yourself from the process
0:06:41 > 0:06:44- whenever you want. - That doesn't sound very convenient.
0:06:44 > 0:06:47Neil and Angela have arrived at their local supermarket
0:06:47 > 0:06:50to do their big weekly shop.
0:06:50 > 0:06:52All right. OK, list.
0:06:52 > 0:06:56But what they don't know is Chris and Gregg are incognito,
0:06:56 > 0:06:59ready to spy what they put in their trolley.
0:06:59 > 0:07:02- What about the iceberg lettuce? - It's not on the list.
0:07:02 > 0:07:04The boys have come to the storeroom
0:07:04 > 0:07:07to scrutinise the Butlers' shopping habits,
0:07:07 > 0:07:10so they can help this family get back on track.
0:07:10 > 0:07:14Look, Neil's in possession of a list. That's a good start, isn't it?
0:07:14 > 0:07:18- I like broccoli, Alice likes broccoli.- Is that on the list?
0:07:18 > 0:07:20- It's... Veg is on the list.- I'm not going to fall for this again.
0:07:20 > 0:07:23- Next time you put veg down, you're going to specify.- Yes, OK.
0:07:23 > 0:07:26- CHRIS LAUGHS - I love it!
0:07:26 > 0:07:28Last time, I had nice diced carrots and swede in a bag.
0:07:28 > 0:07:31Hey, is that prepped veg?
0:07:31 > 0:07:33- What's that?- Diced onions.
0:07:33 > 0:07:37What IS that? That is diced onion, that is shredded carrot.
0:07:37 > 0:07:41Shredded carrots can be over ten times the price of loose.
0:07:41 > 0:07:44Mushrooms. I haven't got any mushrooms, I don't think.
0:07:44 > 0:07:47I used them the other day. Ooh, sliced ones. Even better.
0:07:47 > 0:07:52- What?!- Oh, no. Veg is literally one of the cheapest things you buy.
0:07:52 > 0:07:57- We could halve Angela's shopping bill if we gave her a knife!- Yeah.
0:07:57 > 0:07:59- I do like these soups, though. - Are they on the list?
0:07:59 > 0:08:04- No, but I do like that one. - It looks like the list is for Neil.
0:08:04 > 0:08:08Angela's going to do whatever she pleases.
0:08:08 > 0:08:10Grated cheese for Alice.
0:08:10 > 0:08:14- Grated cheese?- Whoa!- Don't they have any utensils in the house?
0:08:14 > 0:08:18- Should I get the Chewbacca ones? - NEIL:- What?- They like Star Wars.
0:08:18 > 0:08:20What's Star Wars got to do with eating cheese?
0:08:20 > 0:08:24I really like Neil. What a lovely, pragmatic man.
0:08:24 > 0:08:28- You pick your sausages cos you like sausages.- Is this on the list?
0:08:28 > 0:08:31- It is, yes. It says, "Stuff for..." - "Stuff for frying."
0:08:31 > 0:08:35That's not a list. That's a heading of the categories within a shop.
0:08:35 > 0:08:41And under meat, in goes lamb, mince, chicken, steak and ham.
0:08:41 > 0:08:44- Is that just for YOU? - Yeah, I like sandwiches with it.
0:08:45 > 0:08:47OK, half a pig.
0:08:47 > 0:08:49With the carnivores catered for,
0:08:49 > 0:08:52Angela hits another important section of the shop.
0:08:52 > 0:08:55She wanted the meat-free chicken. That's on there.
0:08:55 > 0:08:58- Meat-free ham, I thought she liked. - No, it's not the ham.
0:08:58 > 0:09:02The veg stuff they are buying is branded high-end stuff.
0:09:02 > 0:09:04- Oh!- NEIL:- We've got loads of rice. - No, we haven't.
0:09:04 > 0:09:06We've got lots of micro-rice.
0:09:06 > 0:09:09Rice, the same with veg, is one of the cheapest things you can buy,
0:09:09 > 0:09:12but if you're buying it in one of those microwaveable pouches,
0:09:12 > 0:09:15you are going to pay so, so much more for it.
0:09:15 > 0:09:19Sometimes up to four times more.
0:09:19 > 0:09:21Look at that! That's a box. What a good idea!
0:09:21 > 0:09:23Eight packs of three crackers. Lush.
0:09:23 > 0:09:27Oh, no! We're not buying convenience crackers as well!
0:09:27 > 0:09:30I mean, that shouldn't even exist, should it?
0:09:30 > 0:09:34That is a good idea, though. Whoever thought of that deserves a prize.
0:09:34 > 0:09:36Yes, they're getting one!
0:09:36 > 0:09:39A premium on every single cracker you're buying!
0:09:39 > 0:09:42What everybody hates is a soft cracker.
0:09:42 > 0:09:44- Deserves a knighthood? - Well, I think...
0:09:44 > 0:09:47I tell you what, there's less deserving people
0:09:47 > 0:09:50have been given knighthoods, I'm telling you that now.
0:09:50 > 0:09:53You've got premium brands and pre-prepared or processed
0:09:53 > 0:09:55or convenience food throughout this whole shop.
0:09:55 > 0:09:58I can't think of a way of shopping more expensively, I really can't.
0:09:58 > 0:10:01Gregg and Chris have seen enough.
0:10:01 > 0:10:02They're heading for the tills
0:10:02 > 0:10:07and the Butlers are completely unaware of what lies in store.
0:10:07 > 0:10:10- What a fascinating shop! - Oh, my goodness me!- Hello, hello.
0:10:10 > 0:10:14- ANGELA LAUGHS - How are you?- Oh, my goodness me!
0:10:14 > 0:10:18- Do you have a chopping board in your house?- Yes.- And a knife?- Yes.
0:10:18 > 0:10:21- Grater?- Is it still in the packaging?- No, I think... How rude!
0:10:21 > 0:10:24- No, we just wondered. - Did you enjoy that?
0:10:24 > 0:10:28No, I'd rather have had my teeth pulled, if I'm honest, but, yeah...
0:10:28 > 0:10:31If Neil thought the shop was torture,
0:10:31 > 0:10:34how will he feel when Gregg and Chris tally it all up?
0:10:34 > 0:10:36- Angela.- Yeah.
0:10:36 > 0:10:40Would it be fair to say that you're a marketer's dream?
0:10:40 > 0:10:43Well, if the marketers save me time, yes.
0:10:43 > 0:10:47- These mushrooms have been sliced. - Saves me time!
0:10:47 > 0:10:50Wherever I look, I see a leading brand.
0:10:50 > 0:10:53Yes, because I know they're going to be nice.
0:10:55 > 0:10:56Do you know how much you've spent?
0:10:56 > 0:10:58- About £150.- £150?
0:10:58 > 0:11:03- GREGG:- You've actually spent...£175. - That's not good, is it?
0:11:04 > 0:11:07- That's not good. - So, is this your only shop?
0:11:07 > 0:11:12- No, we'll have two top-up sessions, I would imagine.- Yeah.- Yeah.
0:11:12 > 0:11:16Oh, dear. Top-ups on top of this.
0:11:16 > 0:11:20Sounds like Gregg and Chris have got their work cut out with this one.
0:11:20 > 0:11:24Thank you very much for your custom today. You spent £175.76.
0:11:24 > 0:11:26- Thank you very much. - There's your receipt, sir.
0:11:26 > 0:11:30Are you OK with that receipt whole or should we charge you an extra 30p
0:11:30 > 0:11:33for cutting it up into more easily handled little bits?
0:11:33 > 0:11:35- That's funny. - Shall we go?- Yeah.
0:11:35 > 0:11:39The Butlers may not know how much they're spending on food a week,
0:11:39 > 0:11:43but what they DO know is they have an expensive time coming up.
0:11:43 > 0:11:45We need to look at the spending, I think,
0:11:45 > 0:11:48because Ffion is going to be going away to university this year
0:11:48 > 0:11:51and then Alice the following year as well,
0:11:51 > 0:11:54so I think it's really important we look at our budget generally,
0:11:54 > 0:11:56so we can manage that situation.
0:11:56 > 0:11:58With both daughters leaving home,
0:11:58 > 0:12:01Angela also wants a final family holiday.
0:12:01 > 0:12:03We had to cancel the last short break
0:12:03 > 0:12:06cos we didn't really have the funds for it, and this summer,
0:12:06 > 0:12:09we want to go away because the girls are growing up
0:12:09 > 0:12:13and it may be the last time that we spend that quality time together,
0:12:13 > 0:12:15so I want to save money for that.
0:12:16 > 0:12:19With two very good reasons to save cash,
0:12:19 > 0:12:22Gregg and Chris have decided to bare all to the Butlers
0:12:22 > 0:12:25about their weekly food bill.
0:12:25 > 0:12:28We've got your receipts here and we've added it up.
0:12:28 > 0:12:35The average weekly food spend for a family of four in the UK is £81.40.
0:12:35 > 0:12:38You are spending, in the supermarket,
0:12:38 > 0:12:44with your main weekly shop and your two top-up shops, £253.81 a week.
0:12:44 > 0:12:46SHE GASPS
0:12:46 > 0:12:49Oh, dear!
0:12:49 > 0:12:51- NEIL:- Shocking. - GREGG:- Why?
0:12:51 > 0:12:55Well, because we shouldn't be that much above the national average.
0:12:55 > 0:12:58The Butlers are spending over three times the average,
0:12:58 > 0:13:00but it doesn't end there.
0:13:00 > 0:13:04Ffion and Alice also get a weekly food allowance.
0:13:04 > 0:13:07If you take your supermarket shop
0:13:07 > 0:13:09and the money you're giving to the girls,
0:13:09 > 0:13:14it comes to £308.69 a week.
0:13:14 > 0:13:17- Oh...- OK.
0:13:17 > 0:13:21Which, without wanting you to feel bad, is over £16,000 a year.
0:13:25 > 0:13:26Oh.
0:13:28 > 0:13:30- Oh, flipping heck. - How do you feel about that?
0:13:30 > 0:13:35Oh, I am...I am really shocked. I just never...
0:13:36 > 0:13:38..imagined it was that much.
0:13:38 > 0:13:40Gregg and Chris want to explore the problem
0:13:40 > 0:13:43of their daughters' different diets.
0:13:43 > 0:13:46Why wouldn't you all sit down and eat a vegetarian meal?
0:13:46 > 0:13:51Ffion needs the protein for her swimming.
0:13:51 > 0:13:53- So she needs to eat properly. - Yes, that's right.
0:13:53 > 0:13:56If she doesn't eat properly, she won't be able to compete.
0:13:56 > 0:13:57As an athlete,
0:13:57 > 0:14:01Ffion needs a nutritious diet that's high in protein.
0:14:01 > 0:14:03What do you give her now, protein?
0:14:03 > 0:14:08She has chicken every day, steak. It's all meat-based, isn't it?
0:14:08 > 0:14:11Does she eat plenty of veg and fruit as well?
0:14:11 > 0:14:12- Ah...- No.
0:14:12 > 0:14:16Hang on a minute... Have you got one daughter that doesn't eat meat
0:14:16 > 0:14:18and another one that doesn't particularly like veg?
0:14:18 > 0:14:21- That's it, really, in a nutshell. - Welcome to our world.
0:14:21 > 0:14:25- Now you've got it.- OK. - Now you know why we need your help!
0:14:25 > 0:14:28The pressure's on for Gregg and Chris.
0:14:28 > 0:14:31The biggest issue, I think, for the family are the daughters,
0:14:31 > 0:14:34where they are so different.
0:14:34 > 0:14:38One of them's a vegetarian, the other one is an athlete
0:14:38 > 0:14:43and wants to eat meat, and mum cannot make those two ends meet.
0:14:43 > 0:14:44I think there is a compromise here -
0:14:44 > 0:14:47some really good, tasty, high-protein meals
0:14:47 > 0:14:49that don't have meat
0:14:49 > 0:14:52that, hopefully, the whole family will enjoy eating together.
0:14:52 > 0:14:55Then we've got Angela and we haven't seen a shop like that -
0:14:55 > 0:14:58the convenience and the short cuts that she's leaning towards.
0:14:58 > 0:15:02I don't think they could have had a more expensive shop, could they?
0:15:02 > 0:15:04Let's talk about the money.
0:15:04 > 0:15:06I'm not as optimistic as you normally, you know that,
0:15:06 > 0:15:08but this family are spending so much,
0:15:08 > 0:15:11- I KNOW we're going to save them some money.- I think I've got to go big.
0:15:13 > 0:15:15- I'm going to say £100. - You're going £100?
0:15:15 > 0:15:18- 100 quid.- I'd go £75.
0:15:18 > 0:15:20- Are you ready for it? - I am, I'm looking forward to this.
0:15:20 > 0:15:23- It's a big challenge, this one. - Isn't it?
0:15:23 > 0:15:27While the family were out, we took over their kitchen.
0:15:27 > 0:15:30Wow, they've taped up all our cupboards!
0:15:30 > 0:15:33To try and open their eyes to new varieties,
0:15:33 > 0:15:36their usual foods have been replaced..
0:15:36 > 0:15:39There's a large lump of ginger - real ginger!
0:15:39 > 0:15:40ANGELA LAUGHS
0:15:40 > 0:15:45Many are different brands, disguised in plain packaging.
0:15:45 > 0:15:50- Oh, no! Everything's taped up that I like.- Oh, popcorn!
0:15:50 > 0:15:52Most are cheaper alternatives.
0:15:52 > 0:15:56But how do you make popcorn without the microwave bag?
0:15:56 > 0:15:59There you are. I ain't got no packet rice!
0:15:59 > 0:16:01ANGELA LAUGHS
0:16:01 > 0:16:04But to really put the Butlers' taste buds to the test,
0:16:04 > 0:16:07some foods haven't been swapped at all.
0:16:07 > 0:16:10I'll be able to tell on the first sniff.
0:16:11 > 0:16:13Can you tell? No!
0:16:13 > 0:16:15But I will know when I've got it in the glass.
0:16:15 > 0:16:18Some foods are more expensive
0:16:18 > 0:16:22- because it can be worth spending that little bit extra.- Oh, bacon!
0:16:23 > 0:16:28Getting the family out of their comfort zone isn't going to be easy.
0:16:28 > 0:16:32There's no grated cheese and there's no sliced mushrooms there.
0:16:32 > 0:16:36Oh, I'm going to be chopping all week!
0:16:36 > 0:16:38It has been a shock seeing my kitchen like this.
0:16:38 > 0:16:41I've got no labels at all. It's weird.
0:16:41 > 0:16:44- It doesn't bother me at all not having the brands.- Brown sauce?
0:16:44 > 0:16:47If you haven't got your particular brown sauce, you have a hissy fit.
0:16:47 > 0:16:50No matter how nice those sausages and bacon is,
0:16:50 > 0:16:54if he hasn't got his particular brown sauce, it won't get eaten.
0:16:54 > 0:16:57This could be an interesting few days.
0:17:01 > 0:17:04The next morning, and Neil's preparing breakfast.
0:17:04 > 0:17:08Ffion and Alice usually have a premium brand chocolate cereal,
0:17:08 > 0:17:10but not today.
0:17:10 > 0:17:12I'm not sure Ffion and Alice will like this cereal.
0:17:12 > 0:17:15I don't think it's sweet enough for them for a start.
0:17:15 > 0:17:18We've swapped it for supermarket malt wheats,
0:17:18 > 0:17:20which have 60% less sugar
0:17:20 > 0:17:23and are over £2 cheaper a box.
0:17:23 > 0:17:26I'm going to put some sugar out on the table,
0:17:26 > 0:17:28just in case they need to sweeten it up a bit.
0:17:28 > 0:17:31- That's not the spirit, Neil. - Girls, breakfast!
0:17:31 > 0:17:35If the girls eat the swapped cereal as is,
0:17:35 > 0:17:37not only would they consume less sugar,
0:17:37 > 0:17:43they'd also be eating over five times more fibre and 75% more iron.
0:17:45 > 0:17:49So, a whole lot healthier for you girls, if you go for it.
0:17:49 > 0:17:50No pressure.
0:17:52 > 0:17:54Very nice.
0:17:54 > 0:17:56LAUGHTER
0:17:56 > 0:17:58Would you eat that normally?
0:17:58 > 0:18:01- I could.- Have you put sugar on yours?- No.- No.
0:18:01 > 0:18:05If I hadn't sat there and witnessed it, I wouldn't have believed it,
0:18:05 > 0:18:09cos they've conned me into buying chocolate cereal for years.
0:18:09 > 0:18:12As well as being healthier,
0:18:12 > 0:18:16switching to this cereal could save the family £8.73 a month.
0:18:16 > 0:18:19That's over £105 a year.
0:18:21 > 0:18:23And the savings don't stop there.
0:18:23 > 0:18:26We've swapped every item on the Butlers' breakfast table
0:18:26 > 0:18:28to a cheaper alternative.
0:18:28 > 0:18:33The bread isn't the same as we normally have but it's quite nice.
0:18:33 > 0:18:35And if the Butlers kept all the changes,
0:18:35 > 0:18:40it would save them a whopping £463 a year.
0:18:45 > 0:18:47Here's hoping lunch will be as lucrative.
0:18:48 > 0:18:51We've swapped Neil and Angela's usual grated cheese
0:18:51 > 0:18:53and branded crackers
0:18:53 > 0:18:57for a block of cheese and supermarket own-brand crackers.
0:18:57 > 0:18:59That's nice, isn't it?
0:18:59 > 0:19:02I think they're better. They're not as dry.
0:19:02 > 0:19:06Switching to these would save £180 a year. Crackers!
0:19:08 > 0:19:12However, there was one swap they didn't like.
0:19:13 > 0:19:16- Bit more vinegary.- It tastes like a watered-down version
0:19:16 > 0:19:17of what we normally have.
0:19:19 > 0:19:21In that sense, we'd have to say no to the pickle.
0:19:21 > 0:19:24Neil's not the only one picky about his pickle.
0:19:26 > 0:19:30Over one in three households buy the leading brand.
0:19:30 > 0:19:35But could a cheaper one tantalise our taste buds with its fruity tang?
0:19:35 > 0:19:38To find out, we've come to north-east London
0:19:38 > 0:19:43to ask a group of gardeners to field-test five different pickles.
0:19:43 > 0:19:45What makes a good pickle?
0:19:45 > 0:19:48A good pickle is not too vinegary or acidic.
0:19:48 > 0:19:51I like it in small chunks and a tangy taste.
0:19:51 > 0:19:53I do normally buy Branston, actually.
0:19:53 > 0:19:56I guess some things you just get used to.
0:19:56 > 0:19:57Up for analysis are...
0:20:17 > 0:20:21So, which pickle will get our gardeners' taste buds tingling?
0:20:21 > 0:20:24First up, a supermarket own-brand pickle.
0:20:24 > 0:20:27- Smells tangy. - Nice big chunks.
0:20:30 > 0:20:34- I quite like that.- There's a nice sweetness to it
0:20:34 > 0:20:36and it's got a good crunch as well.
0:20:36 > 0:20:40Not bad. How about the most expensive pickle?
0:20:43 > 0:20:44It's quite unusual, isn't it?
0:20:44 > 0:20:47It's fruity and the addition of the spice
0:20:47 > 0:20:48makes it a bit different.
0:20:48 > 0:20:51A lot of flavour but too much sweetness.
0:20:51 > 0:20:54A mixed response. What will they make of the cheapest pickle?
0:20:54 > 0:20:57I didn't get a single chunk
0:20:57 > 0:20:59- in that mouthful. - I see this
0:20:59 > 0:21:01and I'm thinking maybe cheap.
0:21:01 > 0:21:03You're not getting your five a day with this.
0:21:03 > 0:21:05- You're not getting your ONE a day!- No.
0:21:05 > 0:21:08Maybe the next one will do better.
0:21:08 > 0:21:10It's the second priciest pickle of the bunch.
0:21:10 > 0:21:12I'm not keen on that at all.
0:21:12 > 0:21:14There's no crunch whatsoever.
0:21:14 > 0:21:15It's got a bit of a punch.
0:21:15 > 0:21:18Yeah, bit of a punch but not a crunch!
0:21:18 > 0:21:20I think it's let down by the texture.
0:21:20 > 0:21:22I think you're all wrong and it's good.
0:21:22 > 0:21:25Last to try, the brand leader.
0:21:25 > 0:21:27There's a lot of veg in there.
0:21:27 > 0:21:30I reckon that this is Branston.
0:21:30 > 0:21:32Tastes like it, definitely.
0:21:32 > 0:21:34It's probably the nicest, but not by a long way.
0:21:34 > 0:21:39So, which of our pickles did our gardeners award best-in-show?
0:21:39 > 0:21:41And the winner is...
0:21:42 > 0:21:47- Branston.- Knew it! - Yeah, we knew it.- Classic.- Yeah.
0:21:47 > 0:21:51Our gardeners like a lot of veg in their pickle.
0:21:51 > 0:21:55Top of the tree is the nation's favourite - Branston -
0:21:55 > 0:21:59which is mid-range on cost but has one of the highest amounts of veg.
0:22:00 > 0:22:02And close runner-up was Tesco's pickle,
0:22:02 > 0:22:07which also contains a good amount of veg and was second cheapest.
0:22:07 > 0:22:10So more money doesn't necessarily mean more crunch.
0:22:12 > 0:22:15I've got a feeling my shopping habits may change after today.
0:22:15 > 0:22:18It was nice to know that the unbranded version
0:22:18 > 0:22:20was pretty much just as nice, really,
0:22:20 > 0:22:22and you can actually save a lot of money.
0:22:25 > 0:22:28Gregg and Chris have a huge challenge on their hands
0:22:28 > 0:22:31with the Butler family, who are struggling to cater
0:22:31 > 0:22:34for their daughters' very different tastes.
0:22:35 > 0:22:38Today, they want to find out more about protein -
0:22:38 > 0:22:43how much we need and whether it always has to come from meat.
0:22:43 > 0:22:47So, they're meeting up with dietician Hala El-Shafie.
0:22:47 > 0:22:49What is it about protein that's so important to us?
0:22:49 > 0:22:53We require protein for the correct functioning of our muscles
0:22:53 > 0:22:54and if you don't have enough,
0:22:54 > 0:22:58what will happen is your body will start to break down your own muscles
0:22:58 > 0:23:00and that's definitely not what you want.
0:23:00 > 0:23:03How much protein should we be consuming?
0:23:03 > 0:23:08Your average person would really need 50-55g per day.
0:23:08 > 0:23:12Hala's measured out a variety of different protein-rich foods,
0:23:12 > 0:23:16each containing 25g of protein.
0:23:16 > 0:23:19So, the recommended daily intake of protein
0:23:19 > 0:23:22- is two portions of any of this? - Spot on.
0:23:22 > 0:23:27Each food type on the table contains exactly the same amount of protein.
0:23:27 > 0:23:31I'm amazed there's as much protein in that bowl of lentils
0:23:31 > 0:23:33as there is that piece of beef.
0:23:33 > 0:23:35And what's a handful of cashew nuts
0:23:35 > 0:23:38compared to a chicken breast or a bit of steak.
0:23:38 > 0:23:40Absolutely, and even if you're a vegan,
0:23:40 > 0:23:43you can still get your requirements for protein.
0:23:43 > 0:23:46Which is great news for vegetarian Alice,
0:23:46 > 0:23:51but what about swimmer Ffion, whose muscles get used more than most?
0:23:51 > 0:23:54Ffion's an athlete. She's training for the Paralympics.
0:23:54 > 0:23:56- Will she need more protein? - Absolutely.
0:23:56 > 0:23:59She will need about 40% more than your average person.
0:23:59 > 0:24:03So, for example, that would equate to about three extra eggs a day.
0:24:03 > 0:24:07So, at the moment, Ffion is relying heavily on red meat,
0:24:07 > 0:24:09- steaks in particular, to get her protein.- Yeah.
0:24:09 > 0:24:12- It's quite expensive as well, isn't it?- It's quite expensive
0:24:12 > 0:24:16and also red meat tends to be significantly higher in fat as well.
0:24:16 > 0:24:20Any easy tips for getting a bit more protein into your diet?
0:24:20 > 0:24:22Yeah, a glass of milk, beans on toast,
0:24:22 > 0:24:26dipping your slices of apple into some peanut butter.
0:24:26 > 0:24:29I'm going to take a photo of this on my mobile phone.
0:24:29 > 0:24:32This will help remind me of how much I need.
0:24:36 > 0:24:39So, there's plenty of foods we can get our protein from
0:24:39 > 0:24:41that don't cost a fortune.
0:24:41 > 0:24:45Great news for Ffion, who's off to university
0:24:45 > 0:24:47and will need to live on a tight budget.
0:24:47 > 0:24:50But at the moment, she can't cook at all.
0:24:50 > 0:24:52It's a concern for dad Neil.
0:24:52 > 0:24:58I'm worried she'll live off what students live off at university.
0:24:58 > 0:25:00Pot Noodle I'll be living on, cos it's simple.
0:25:00 > 0:25:04- Hot water - bang, it's done. - That isn't going to cut it.
0:25:04 > 0:25:06What she needs is some skills to make sure
0:25:06 > 0:25:08she can actually cook for herself
0:25:08 > 0:25:10what she's going to require for her swimming.
0:25:10 > 0:25:14Gregg's back in Wales to give Ffion a cooking lesson.
0:25:16 > 0:25:18- Hello.- I've come to cook.
0:25:18 > 0:25:19But first, he wants to show her
0:25:19 > 0:25:22exactly what's in one of her favourite snack pots.
0:25:22 > 0:25:26There are 7.9g of saturated fat in there.
0:25:26 > 0:25:27Oh, wow, that's not good.
0:25:27 > 0:25:32That's nearly 40% of an adult's recommended daily intake,
0:25:32 > 0:25:36just in one pot. What about protein?
0:25:36 > 0:25:39As an athlete, you really need protein.
0:25:39 > 0:25:43- There's only 8.5g of protein in there.- Wow, that's not very much.
0:25:43 > 0:25:47Ffion would get nearly triple the amount of protein
0:25:47 > 0:25:49from a single chicken sandwich.
0:25:49 > 0:25:56High in fat, high in salt, low in protein, no fresh veg.
0:25:56 > 0:26:00Oh, I'm not going to perform very well on instant noodles.
0:26:00 > 0:26:04Gregg's decided to teach novice Ffion a chicken noodle dish
0:26:04 > 0:26:07that will give her the nutrition she needs.
0:26:07 > 0:26:10- Chicken spicy satay noodles.- Yeah.
0:26:10 > 0:26:12- How do you feel about that? - Good, sounds nice.
0:26:12 > 0:26:15First, Ffion needs to cut the chicken into strips.
0:26:15 > 0:26:17Your first bit of knifework.
0:26:17 > 0:26:20She may not have handled a knife or chicken before,
0:26:20 > 0:26:23but Ffion makes light work of slicing it -
0:26:23 > 0:26:26so much so, Gregg's decided to turn it up a notch
0:26:26 > 0:26:28with the spring onions.
0:26:28 > 0:26:32- Now, I'm going to teach you how to chop like a chef.- OK.
0:26:32 > 0:26:36- Finger on here.- Mmm-hmm.- And you want to be doing that motion.- OK.
0:26:37 > 0:26:40Cutting like a pro. Next one.
0:26:40 > 0:26:44A stir-fry is a great way of packing in lots of healthy veg.
0:26:44 > 0:26:46Oh, look at the speed!
0:26:48 > 0:26:50Very, very impressive.
0:26:50 > 0:26:52And on a tight student budget,
0:26:52 > 0:26:56Ffion can use frozen veg to really cut down the cost.
0:26:56 > 0:27:02Wok cooking, you fry fast and you fry high heat.
0:27:02 > 0:27:07- First in is the spring onion and peanut butter.- Bang it on the side.
0:27:08 > 0:27:12The peanut butter gives the dish an extra protein boost.
0:27:12 > 0:27:16One heaped tablespoon has the equivalent amount of an egg.
0:27:16 > 0:27:18That's marvellous.
0:27:18 > 0:27:23Next, sweet chilli sauce, reduced fat coconut milk, chicken and veg.
0:27:23 > 0:27:27Get those noodles coated in sauce. There you are.
0:27:28 > 0:27:31Gregg adds in some spinach.
0:27:31 > 0:27:35Stir that in so all the spinach just wilts down.
0:27:37 > 0:27:41Spinach is high in iron and great at restoring energy.
0:27:41 > 0:27:43- That is ready.- Phew.
0:27:43 > 0:27:46A final sprinkle of protein-rich cashew nuts
0:27:46 > 0:27:52and Ffion's very first home-made dish is done. So how does it taste?
0:27:52 > 0:27:55- Mmm-mmm. - It's all right, isn't it?- Mmm-hmm.
0:27:55 > 0:28:00At only £1.61 a portion, it's the perfect student supper.
0:28:02 > 0:28:05I think it's simple and it's nice and it's nutritious,
0:28:05 > 0:28:08so I think I definitely would make it again.
0:28:08 > 0:28:10You can do this, you really can.
0:28:10 > 0:28:13You've got lean protein in there, two of your five a day -
0:28:13 > 0:28:17- exactly what you need.- Mmm-hmm. - And you cooked it.- Thank you, yeah.
0:28:17 > 0:28:22- Very well. Can we do that fist pump thing the kids do?- Thank you.
0:28:22 > 0:28:25Ffion's a bright girl. She's also, obviously, an ambitious girl.
0:28:25 > 0:28:29She knows that she can't get to the Paralympics, train like that,
0:28:29 > 0:28:33and eat stuff out of pots that you pour boiling water over.
0:28:33 > 0:28:35She's now got a plan - cooking.
0:28:36 > 0:28:39For those mealtimes when we haven't got time to cook,
0:28:39 > 0:28:43a cheap way of getting one of our five a day is from a bowl of soup.
0:28:45 > 0:28:49Over the last ten years, canned soup sales have dropped by 1.5%,
0:28:49 > 0:28:54whereas sales of chilled soup have risen by 22%.
0:28:54 > 0:28:58So, what's the difference between chilled and canned soup?
0:28:59 > 0:29:03Chris has come to a Crosse & Blackwell factory in Cambridgeshire
0:29:03 > 0:29:06to get the answers from manufacturing director Nick Green.
0:29:06 > 0:29:08- Hi, Chris, how you doing? - Very well, thank you.
0:29:08 > 0:29:11How many cans of soup are you making here?
0:29:11 > 0:29:12Within a week, we'll manufacture
0:29:12 > 0:29:15- three and a half to four million cans.- That's a lot of soup.
0:29:15 > 0:29:18- How many different flavours do you make?- About 200 different soups -
0:29:18 > 0:29:22everything from vegetables to tomato based, mushrooms...
0:29:22 > 0:29:24And as you can see, we're standing here
0:29:24 > 0:29:27- in front of our fresh vegetables. - Yeah.- Just arrived this morning.
0:29:27 > 0:29:30These would have come in, presumably, from a local farm?
0:29:30 > 0:29:33That's correct. All our produce comes from Norfolk or Lincoln.
0:29:33 > 0:29:37I think people would be genuinely surprised by that because I think,
0:29:37 > 0:29:39when you get a can of soup, you probably don't think
0:29:39 > 0:29:42of that provenance or using local, fresh produce.
0:29:42 > 0:29:45- Can we have a look? - Yeah, let's have a look, Chris.
0:29:45 > 0:29:51The site operates 24 hours a day, producing 400 cans a minute,
0:29:51 > 0:29:54which is over six cans a second.
0:29:54 > 0:29:57Despite employing 450 staff,
0:29:57 > 0:30:00a lot of the labour is done by machine,
0:30:00 > 0:30:03including the washing, peeling and dicing.
0:30:03 > 0:30:05So, what's happening here, Nick?
0:30:05 > 0:30:08We've got this rather sophisticated bit of equipment here,
0:30:08 > 0:30:13which actually inspects the carrots, potatoes and onions for any defects.
0:30:13 > 0:30:15So, like you would at home, if you've got a bit of black
0:30:15 > 0:30:18on your carrot, you might cut it out,
0:30:18 > 0:30:20that's what this piece of equipment's doing here.
0:30:20 > 0:30:22It's taking out the bad bits.
0:30:22 > 0:30:26To make up its 200 different flavours,
0:30:26 > 0:30:29the factory has several hundred ingredients.
0:30:30 > 0:30:33Spices, herbs and seasoning are weighed out by hand
0:30:33 > 0:30:37for each individual recipe, put into containers
0:30:37 > 0:30:40and then tipped into giant sauce pots.
0:30:40 > 0:30:43What we're actually doing is making up our base sauce.
0:30:43 > 0:30:46We've got our herbs, spices, seasoning,
0:30:46 > 0:30:48mixing that with water and some vegetable puree
0:30:48 > 0:30:51and then we'll add our vegetables separately.
0:30:51 > 0:30:54Is this process still the same as they'd do for making a fresh soup?
0:30:54 > 0:30:55Absolutely.
0:30:55 > 0:30:58They'll make the same base sauce, add the ingredients separately
0:30:58 > 0:31:03and it'll go into either a carton or a plastic container.
0:31:03 > 0:31:05There's a misconception about canning.
0:31:05 > 0:31:09Everyone thinks it's old or sterilised or it's not fresh.
0:31:09 > 0:31:11- Yeah.- It IS fresh.
0:31:11 > 0:31:14Machines add the base sauce and prepped veg to the cans,
0:31:14 > 0:31:16and with three production lines,
0:31:16 > 0:31:20three different soups can be made at any one time.
0:31:20 > 0:31:23OK, we've seen the soup prepped and made,
0:31:23 > 0:31:26it's gone in the can - what happens next?
0:31:26 > 0:31:28We seal it and then we cook it.
0:31:28 > 0:31:31- So you cook it once it's in the can? - That's correct, yeah.
0:31:31 > 0:31:34So, we don't have any preservatives in our products.
0:31:34 > 0:31:38Because the can's sealed and then put in through this cooker
0:31:38 > 0:31:41just behind us, we stop any bacteria growth.
0:31:41 > 0:31:44That's cos we're cooking it to 120 degrees C.
0:31:44 > 0:31:48So, am I right in saying that this is the first point
0:31:48 > 0:31:49where the process differs
0:31:49 > 0:31:53- from making a fresh soup to making a canned soup?- That's correct.
0:31:53 > 0:31:55And you can do that without any preservatives
0:31:55 > 0:31:58- by cooking it at such a high temperature?- That's right.
0:31:58 > 0:32:02The whole process, from raw vegetable to tinned soup,
0:32:02 > 0:32:04can take just a couple of hours.
0:32:05 > 0:32:08With the products ready to leave the warehouse in record time,
0:32:08 > 0:32:10the cans' contents could be fresher
0:32:10 > 0:32:13than veg we pick up at the supermarket.
0:32:13 > 0:32:15So, why is it so cheap?
0:32:15 > 0:32:18So, a canned soup is generally cheaper than a fresh soup,
0:32:18 > 0:32:23but there's a huge amount of cost going into this. How is it cheaper?
0:32:23 > 0:32:26Because we're producing so many, we can keep our costs down.
0:32:26 > 0:32:31So, a lower price doesn't necessarily mean less veg.
0:32:31 > 0:32:33In fact, some varieties of tinned
0:32:33 > 0:32:35provide up to three of your five a day.
0:32:35 > 0:32:39Seems in this case, it definitely pays to read the label.
0:32:40 > 0:32:43Nick, thank you very much. It's been really interesting.
0:32:43 > 0:32:46- Or can I say, it's been "souper"? - Absolutely, Chris.
0:32:49 > 0:32:51Back in Wales, we're about to find out
0:32:51 > 0:32:54if the Butlers can taste the difference
0:32:54 > 0:32:56between chilled and canned soup.
0:32:56 > 0:33:01These soups look very similar to the ones I usually buy.
0:33:03 > 0:33:05Angela normally buys chilled soup
0:33:05 > 0:33:08and, whilst she may have picked these out of the fridge,
0:33:08 > 0:33:14we've sneakily given her tinned soup disguised in chilled soup packaging.
0:33:14 > 0:33:17I like this type of soup compared to the tinned soups
0:33:17 > 0:33:22because I think they look fresher. Well, they look like home-made soups.
0:33:22 > 0:33:27From looks alone, Angela's convinced she's serving the family fresh soup.
0:33:27 > 0:33:31- So, leek and potato for you to try. - Thank you.
0:33:31 > 0:33:33Broccoli and stilton for Alice to try.
0:33:34 > 0:33:36But, on tasting,
0:33:36 > 0:33:39will the family recognise they're eating the contents of a tin,
0:33:39 > 0:33:43almost a third cheaper than their usual chilled choice,
0:33:43 > 0:33:47which could offer a super saving of almost £60 a year?
0:33:47 > 0:33:49They taste like home-made, don't they?
0:33:49 > 0:33:52Yes, they do taste like home-made. This is very good.
0:33:52 > 0:33:54I like the fact it's got big chunks of vegetables in it.
0:33:54 > 0:33:57- Do you like that soup, Alice? - I really like this soup, actually.
0:33:57 > 0:33:59- It's very nice. - I think this is fresh soup
0:33:59 > 0:34:02and I also think it's worth paying extra
0:34:02 > 0:34:04to have the fresh soup to a tinned soup.
0:34:04 > 0:34:07But are you sure that was not out of a tin
0:34:07 > 0:34:09and just poured into a plastic carton?
0:34:09 > 0:34:12Yeah, it's fresh soup. You can tell.
0:34:12 > 0:34:15I'm afraid, Angela, you obviously can't.
0:34:18 > 0:34:20As part of the swap experiment,
0:34:20 > 0:34:24we've also given the brand-loyal Butlers ingredients for a fry-up,
0:34:24 > 0:34:28all to be served with Neil's favourite condiment.
0:34:28 > 0:34:31Neil's a connoisseur of brown sauce.
0:34:31 > 0:34:34I wouldn't have survived 20 years of marriage to Neil
0:34:34 > 0:34:36if I had swapped his brown sauce.
0:34:36 > 0:34:39I have tried to buy other sauces in the past
0:34:39 > 0:34:43but I have a half-hour lecture, how it's made, the origins of it.
0:34:43 > 0:34:46I won't get that half an hour back of my life,
0:34:46 > 0:34:47so I just buy the one he likes.
0:34:47 > 0:34:51Well, we've dared to swap Neil's usual leading brand
0:34:51 > 0:34:53for a supermarket own brand,
0:34:53 > 0:34:55which also has reduced sugar and salt.
0:34:57 > 0:35:00- This is what you've been waiting for, Neil.- Mmm-hmm.
0:35:00 > 0:35:01Bacon, sausages...
0:35:04 > 0:35:06- Don't shove it up your nose! - Don't shove it up your nose!
0:35:06 > 0:35:08It didn't touch my nose!
0:35:11 > 0:35:14Oh, actually, the consistency looks good.
0:35:17 > 0:35:21- Neil, do you think it's the same brown sauce?- I think it's the same.
0:35:21 > 0:35:28Oh, dear. Turns out Neil's not the brown sauce daddy he thought he was.
0:35:28 > 0:35:33This sauce has 5% less sugar and would save them nearly £1 a bottle.
0:35:33 > 0:35:36But the brown sauce wasn't the only swap.
0:35:36 > 0:35:40- What do you think of the sausages? - They're really nice.- I like these.
0:35:40 > 0:35:43Feel like they've got quite a lot of meat in them, so very good.
0:35:43 > 0:35:47Gregg and Chris are all for supporting local businesses,
0:35:47 > 0:35:50and these sausages and bacon come from a nearby butcher.
0:35:50 > 0:35:55It's nice and thick, thick slice, and very tasty.
0:35:55 > 0:35:59Even though I buy the most expensive bacon in the supermarket,
0:35:59 > 0:36:01I think that's more expensive.
0:36:02 > 0:36:04Spot on, Angela.
0:36:04 > 0:36:07Eight rashers of this butcher's bacon was 72p dearer,
0:36:07 > 0:36:10but they're thicker than their normal rashers,
0:36:10 > 0:36:14putting over 40% more bacon on their breakfast plates.
0:36:14 > 0:36:17Sometimes you've got to pay for quality
0:36:17 > 0:36:20and I think that bacon is the nicest we've had for many years.
0:36:21 > 0:36:25Other than the bacon, the rest of the fry-up came in cheaper,
0:36:25 > 0:36:27and if the Butlers kept the swaps,
0:36:27 > 0:36:31they could save a sizzling £85 a year.
0:36:31 > 0:36:35I was surprised at that. I enjoyed it and so did everybody else.
0:36:35 > 0:36:39Clean plates. Hardly anything left. No bacon left for the cat.
0:36:39 > 0:36:41CAT MEOWS
0:36:41 > 0:36:44Meat is important to the Butlers,
0:36:44 > 0:36:48especially when it comes to giving Ffion her quota of protein.
0:36:48 > 0:36:51But, with a vegetarian in the family,
0:36:51 > 0:36:54Chris wants to show convenience queen Angela
0:36:54 > 0:36:57that it is possible to cook one family meal,
0:36:57 > 0:37:01without it taking a long time or costing a fortune.
0:37:01 > 0:37:03There's going to be no short-cuts today.
0:37:03 > 0:37:05No sauces in jars, no pre-prepared veg.
0:37:05 > 0:37:09- 'It's going to be Angela, a knife and some vegetables.'- Come in.
0:37:10 > 0:37:12So, today, we're going to be cooking a bolognese.
0:37:12 > 0:37:15- Oh, right, I like a bolognese! - You like a bolognese?
0:37:15 > 0:37:18- I do, that's nice. - You've cooked bolognese before?
0:37:18 > 0:37:20Yes, I have, yeah. Well, out of a jar.
0:37:20 > 0:37:23I'm not sure that technically counts, Angela.
0:37:23 > 0:37:25There'll be no jar today.
0:37:25 > 0:37:28- I don't wish to frighten you...- Oh! - ANGELA LAUGHS
0:37:28 > 0:37:32I've got a jar and it's all crushed up, ready.
0:37:32 > 0:37:37Pre-chopped veg isn't the only ingredient Angela's missing.
0:37:37 > 0:37:39Where's the meat then? Where's my mince?
0:37:39 > 0:37:41Ah, I thought you might ask me that.
0:37:41 > 0:37:46- We're not going to put any mince meat in there.- No meat at all?- No.
0:37:46 > 0:37:49- In a bolognese? - No meat at all in a bolognese.
0:37:49 > 0:37:51We're going to make a lovely bolognese
0:37:51 > 0:37:57that the whole family can enjoy and we're going to make it with lentils.
0:37:58 > 0:38:00OK.
0:38:00 > 0:38:02Angela doesn't look convinced,
0:38:02 > 0:38:06but lentils are a great substitute for minced beef.
0:38:06 > 0:38:08Give them all a good wash.
0:38:08 > 0:38:10They're a good sauce of protein,
0:38:10 > 0:38:13they count as one of your five a day and they're much cheaper.
0:38:15 > 0:38:17Have you seen one of these recently?
0:38:17 > 0:38:19You got that out the back of my drawer, didn't you?
0:38:19 > 0:38:22So, we're going to wash and chop some celery.
0:38:22 > 0:38:25I normally buy the celery that's already pre-packed
0:38:25 > 0:38:28- and cut and trimmed.- Could I just show you something?- Yeah.
0:38:28 > 0:38:31You pay more money for someone...
0:38:34 > 0:38:36- ..to do that for you. - ANGELA LAUGHS
0:38:36 > 0:38:39Double the price, in fact.
0:38:39 > 0:38:42Well, I suppose, if you put it like that, I can see your point.
0:38:42 > 0:38:47Chris fries the veg, garlic, thyme and tomato puree,
0:38:47 > 0:38:52then in go the lentils, tomatoes, stock and some balsamic vinegar.
0:38:53 > 0:38:55- Just give it another depth of flavour.- Lovely.
0:38:55 > 0:38:58The sauce is left to simmer for 20 minutes.
0:38:58 > 0:39:01- It's taken absolutely no time at all, has it?- I'm surprised at that.
0:39:01 > 0:39:04I did think this would take a lot longer. I can't wait to eat it now.
0:39:04 > 0:39:08Imagine that - looking forward to a meal without meat in it!
0:39:09 > 0:39:11Chris mixes in the spaghetti
0:39:11 > 0:39:16and serves with a sprinkle of vegetarian cheese and green salad.
0:39:18 > 0:39:21- Right, I hope you're all hungry. - Oh, yes.
0:39:21 > 0:39:24Alice has been a vegetarian for five years,
0:39:24 > 0:39:27but this is the first meat-free meal
0:39:27 > 0:39:29the whole family have ever eaten together.
0:39:29 > 0:39:31So, did you ever think this day would come?
0:39:31 > 0:39:35No, and I'm very glad it has!
0:39:35 > 0:39:40Alice is happy, but what's the verdict from the meat-eaters?
0:39:40 > 0:39:44- This is lovely. It's really nice.- It tastes like bolognese. It's nice.
0:39:44 > 0:39:48- Brilliant.- There we are, look at that!- That's amazing.
0:39:48 > 0:39:51- You've won both of us over. - Fantastic.- Are you enjoying it?
0:39:51 > 0:39:54- Yeah.- He IS enjoying it. - I've finished mine.
0:39:54 > 0:39:58Angela usually spends £10.64 making her beef spaghetti bolognese.
0:39:58 > 0:40:03This lentil version costs just £3.16.
0:40:03 > 0:40:08That's a very impressive saving of over £7, on one meal!
0:40:08 > 0:40:10I'd definitely do the dish again.
0:40:10 > 0:40:14It was a fraction of the cost of what I'd normally make a dish for
0:40:14 > 0:40:18and within the same timeframe, so win-win.
0:40:18 > 0:40:21- Cheers. - That was an absolute result.
0:40:21 > 0:40:23Alice was absolutely delighted that she's finally,
0:40:23 > 0:40:26after five years, being catered for,
0:40:26 > 0:40:29and the family all sitting down for the very first time
0:40:29 > 0:40:31to eat the same thing was brilliant.
0:40:33 > 0:40:36Giving the Butlers affordable high-protein meals
0:40:36 > 0:40:41has been a key mission for Gregg and Chris, but with Ffion leaving home,
0:40:41 > 0:40:43how easy is it to do on a student budget?
0:40:43 > 0:40:47The boys are back with dietician Hala to find out.
0:40:47 > 0:40:50So, young Ffion is off to university.
0:40:50 > 0:40:54We want a quick, tasty, easy meal that's nutritious,
0:40:54 > 0:40:58packs a protein punch but is also cheap. We set you a target of £3.
0:40:58 > 0:41:03- How did you get on?- Beat it. £2.33. - You're kidding me!- I'm not kidding.
0:41:03 > 0:41:06- And that's for four.- No way!- Way!
0:41:06 > 0:41:11Hala's budget-busting recipe is a student classic - egg-fried rice.
0:41:11 > 0:41:14- Right.- Right, Gregg, get the wok on.- Certainly.
0:41:14 > 0:41:17- I want a teaspoon of rapeseed oil, please.- Just a teaspoon of oil?
0:41:17 > 0:41:20- Just a teaspoon. - It doesn't seem enough, does it?
0:41:20 > 0:41:23Wait and see, boys, wait and see.
0:41:23 > 0:41:26Look at that! That looks like a picture of health.
0:41:26 > 0:41:31When the onion and peppers start to soften, in goes the garlic,
0:41:31 > 0:41:35followed by broccoli and four tablespoons of water.
0:41:35 > 0:41:40- Ah!- Here we go. This is the trick. OK, now we're actually steaming.
0:41:42 > 0:41:46- That's how you can get away with such little oil.- Exactly.
0:41:46 > 0:41:49The mixture's brought to the boil, then left to simmer
0:41:49 > 0:41:51until the water's almost evaporated.
0:41:51 > 0:41:53So, Chris, if you can get the rice for me.
0:41:54 > 0:41:57- Is this leftover rice? - It is leftover rice.
0:41:57 > 0:41:58Now, there is one thing
0:41:58 > 0:42:00that we really do need to be careful with rice.
0:42:00 > 0:42:03Once we've cooked it, we've got to cool it down really quickly
0:42:03 > 0:42:07and then make sure that when we heat it up, it's absolutely piping hot.
0:42:07 > 0:42:11When the rice is heated through, in go some peas.
0:42:12 > 0:42:14Look at that colour there! You've got fibre,
0:42:14 > 0:42:17you've got stacks of vitamin C with that red pepper in there.
0:42:17 > 0:42:21Vitamin C is vital for our general health,
0:42:21 > 0:42:24but is also good for our mental agility,
0:42:24 > 0:42:25so it's a must for a student diet.
0:42:25 > 0:42:28And we're about to increase that nutrition content
0:42:28 > 0:42:31because I'm going to add in the protein.
0:42:31 > 0:42:35Three eggs are whisked together with a tablespoon of soy sauce.
0:42:35 > 0:42:39I've got some sesame seeds - really rich in vitamin E,
0:42:39 > 0:42:41but also some additional protein.
0:42:41 > 0:42:44A student burning the candle at both ends needs vitamin E
0:42:44 > 0:42:46to boost their immune system
0:42:46 > 0:42:50and it's supposed to have a positive impact on the brain too.
0:42:51 > 0:42:54Beautiful! This is worth becoming a student for!
0:42:54 > 0:42:57- What did that come in at, costwise? - £2.33, to be precise.
0:42:57 > 0:43:00- For four people?- For four people. Anybody can make this dish.
0:43:00 > 0:43:04It looks great, but how does it taste?
0:43:04 > 0:43:07- Yeah!- For me, that tastes really clean and fresh.
0:43:07 > 0:43:11You can really taste the lack of oil in there. That's lovely.
0:43:11 > 0:43:14I think Ffion's going to be delighted with this.
0:43:14 > 0:43:17Not only is that delicious, it's so quick and easy to make and healthy.
0:43:17 > 0:43:20- That's perfect for any student, isn't it?- Glad you think so.
0:43:25 > 0:43:29In Wales, the food swap experiment is coming to an end
0:43:29 > 0:43:33and the Butlers have been trying out a whole host of foods.
0:43:33 > 0:43:37- I do think it's a pretty lame crumpet.- That's enough, thanks.
0:43:37 > 0:43:38Quite disgusting.
0:43:38 > 0:43:42It's a no from me. Uh-uh!
0:43:42 > 0:43:45There was one snack, however, that was very "pop"-ular.
0:43:46 > 0:43:50- Whoa, whoa, oh, oh!- What?- Oh! They're going nuts!
0:43:50 > 0:43:53Swapping their premium microwave popcorn
0:43:53 > 0:43:56for a supermarket do-it-yourself in a pan
0:43:56 > 0:44:00saves the Butlers a whopping popping £2.88,
0:44:00 > 0:44:02and it's clearly more fun too.
0:44:02 > 0:44:07- Ooh!- It was like a fireworks show, that was!
0:44:08 > 0:44:11It's the last night and final meal of the swap,
0:44:11 > 0:44:15and we've asked convenience food fanatic Angela
0:44:15 > 0:44:17to cook up something familiar.
0:44:17 > 0:44:20Basically, this is my chicken surprise that I make,
0:44:20 > 0:44:24- but without my jar.- Surprise!
0:44:24 > 0:44:28We've replaced Angela's usual jar of honey and mustard sauce
0:44:28 > 0:44:31with ingredients to make her own.
0:44:31 > 0:44:34I don't know what to do with it!
0:44:34 > 0:44:38But one thing we haven't swapped is Angela's wine.
0:44:39 > 0:44:41I'm very pleased about the white wine
0:44:41 > 0:44:44and that's not all going to go into the chicken surprise,
0:44:44 > 0:44:46I can tell you now.
0:44:46 > 0:44:48Angela is very particular with her wine
0:44:48 > 0:44:52and always buys the same brand at £9.50 a pop.
0:44:52 > 0:44:54Let's have a taste.
0:44:54 > 0:44:59But out of its normal bottle, can Angela tell it's her usual wine?
0:44:59 > 0:45:03It doesn't taste as gooseberry-ry-ry as I normally have,
0:45:03 > 0:45:05so I don't think it's the same wine.
0:45:07 > 0:45:09It's drinkable, though.
0:45:09 > 0:45:12So, Angela's failed to recognise her favourite tipple.
0:45:12 > 0:45:15Gregg and Chris are going to have a field day with that one.
0:45:15 > 0:45:18Dinner prep starts with the veg.
0:45:18 > 0:45:23Can you see I'm avoiding the ginger? I'm leaving that ginger until last.
0:45:23 > 0:45:26You can't avoid it forever, Angela.
0:45:26 > 0:45:29A thumb of ginger. I don't even know how to do that.
0:45:29 > 0:45:32Have you got to peel it? Do you just slice it or what? I don't know.
0:45:32 > 0:45:35Er, right, get a grip.
0:45:35 > 0:45:40Angela usually buys frozen chopped ginger which costs £2 per 100g.
0:45:40 > 0:45:45The same amount fresh costs just 27p.
0:45:45 > 0:45:47That smells lovely.
0:45:47 > 0:45:50Ginger conquered, it's time to cook.
0:45:50 > 0:45:52Two dishes at once.
0:45:52 > 0:45:56Tonight, there's no microwave meal for Alice.
0:45:56 > 0:45:58Whilst the meat-eaters have chicken,
0:45:58 > 0:46:01she's having the vegetarian cheese paneer.
0:46:02 > 0:46:05I've never cooked with paneer before,
0:46:05 > 0:46:06so this is going to be a first.
0:46:06 > 0:46:11Paneer is low in salt and a good source of protein and calcium.
0:46:11 > 0:46:14This whole lot cost only 66p.
0:46:14 > 0:46:17I think she's going to really enjoy that.
0:46:17 > 0:46:22Angela adds mustard and honey to veg stock, then splits between the pans.
0:46:22 > 0:46:26Chicken in to simmer, it's on to the rice.
0:46:26 > 0:46:30It's really hard to cook, which is why I go for my trusty packets
0:46:30 > 0:46:33cos I know it's edible each time.
0:46:33 > 0:46:36We've replaced Angela's usual branded microwave rice
0:46:36 > 0:46:39with a supermarket easy-cook basmati.
0:46:39 > 0:46:43Per kilogram, it's £4.85 cheaper.
0:46:43 > 0:46:49That would cut the bills by £24 a month, nearly £300 over a year.
0:46:49 > 0:46:51That's perfect rice!
0:46:51 > 0:46:54I'm not surprised, I'm astounded!
0:46:54 > 0:46:56For a healthier creamy sauce,
0:46:56 > 0:47:00Angela adds a dollop of low-fat yoghurt to each pan
0:47:00 > 0:47:04and dinner for the whole family is done.
0:47:04 > 0:47:08This hasn't taken me that long. It's been quite easy to make.
0:47:08 > 0:47:10I'm pleasantly surprised.
0:47:12 > 0:47:14Short-cut fan Angela may have surprised herself,
0:47:14 > 0:47:18but she'll be even more stunned with the saving.
0:47:18 > 0:47:22Making this once a week instead of their usual chicken surprise
0:47:22 > 0:47:27and veggie micro meal would save the family £3.73 a week.
0:47:27 > 0:47:32That's £16 a month, nearly £200 a year.
0:47:32 > 0:47:35I would love you to make this again.
0:47:35 > 0:47:38I prefer it so much to the other one.
0:47:38 > 0:47:40And the cheese is really nice.
0:47:40 > 0:47:42Marks out of ten for your mother, Alice?
0:47:43 > 0:47:47- 11.- Neil, you've been very quiet, chomping away there.
0:47:47 > 0:47:49What do you think of the home-made chicken surprise?
0:47:49 > 0:47:52This is very nice, almost...
0:47:52 > 0:47:56Well, I would say it's like a restaurant standard. Whoohoo!
0:47:56 > 0:47:59- It's very nice.- Hey-hey-hey!
0:48:00 > 0:48:04I can't believe it. Everybody really, really liked it.
0:48:04 > 0:48:06Neil said it was restaurant quality.
0:48:06 > 0:48:09I've never had that compliment from him in 20 years of marriage.
0:48:10 > 0:48:13Well, there's only one word for it - fabulous!
0:48:13 > 0:48:17It certainly is a fabulous end to the food swaps.
0:48:20 > 0:48:22Morning in mid-Wales and it's the moment
0:48:22 > 0:48:25Gregg and Chris have been waiting for -
0:48:25 > 0:48:28to find out how the Butlers have got on.
0:48:28 > 0:48:31- OK, so it's crunch time. - I've been optimistic this week
0:48:31 > 0:48:33and I thought we could save the family £75 a week.
0:48:33 > 0:48:35You've gone a bit nuts, if you don't mind me saying.
0:48:35 > 0:48:37- You reckon £100 a week. - Par for the course.
0:48:37 > 0:48:41Everything depends on how Angela has adapted
0:48:41 > 0:48:43to the food swaps we've given her.
0:48:43 > 0:48:47And this is a lady who is a big, big fan of the brands
0:48:47 > 0:48:50and convenience food, so removing both of those things,
0:48:50 > 0:48:53she could have struggled with that this week. We've done all we can do.
0:48:53 > 0:48:55The only thing left to do is find out how they got on.
0:48:55 > 0:48:58I'm excited to find out what we've been eating.
0:48:58 > 0:49:00I'm quite excited too.
0:49:00 > 0:49:03- We'll see where we were right and where we were wrong.- Yeah.
0:49:03 > 0:49:06- I know I was right about everything. - Yeah, there we are.
0:49:06 > 0:49:08There's confidence for you.
0:49:09 > 0:49:11But the even bigger question is,
0:49:11 > 0:49:13which food swaps will the Butlers keep?
0:49:13 > 0:49:15- Hey!- Nice to see you.
0:49:15 > 0:49:18And how much will they save?
0:49:18 > 0:49:22So, how did we get on with the food swaps?
0:49:22 > 0:49:24- Some of them we really enjoyed, didn't we?- Yes.
0:49:24 > 0:49:26Bigger chore for me was the chopping
0:49:26 > 0:49:27and the making from scratch.
0:49:27 > 0:49:31It was a revelation but we're embracing it now, aren't we?
0:49:31 > 0:49:33How about meals made out of veg?
0:49:33 > 0:49:37The vegetarian cooking, for me, has been a real eye-opener.
0:49:37 > 0:49:40Using lentils, I would never have even dreamt of that,
0:49:40 > 0:49:41and that meal was lovely.
0:49:41 > 0:49:45And, obviously, getting Alice included and remembered
0:49:45 > 0:49:48when it comes to mealtimes is quite important
0:49:48 > 0:49:51because I think five years is enough to be ostracised
0:49:51 > 0:49:53by your carnivorous family, isn't it?
0:49:53 > 0:49:55THEY LAUGH
0:49:55 > 0:49:58- Let's bring her back in from the cold.- Yeah.
0:49:58 > 0:50:02- GREGG:- Do you think we swapped much? - I think so, quite a bit, yes.
0:50:02 > 0:50:04- I think so.- I think you swapped most of it.
0:50:04 > 0:50:07- Shall we put you out of your misery...- Yes, I'm dying to know.
0:50:07 > 0:50:09..and show you what you've been eating.
0:50:09 > 0:50:10You are a bit of a sauce connoisseur.
0:50:10 > 0:50:12Like to think so.
0:50:12 > 0:50:17Is it true that you've refused to stay at a hotel in the past
0:50:17 > 0:50:20because they don't have your brand of sauce?
0:50:20 > 0:50:22- Yes.- Who said that?- You do!
0:50:22 > 0:50:26I never stomped out of a hotel because of a sachet of brown sauce!
0:50:26 > 0:50:31Neil thought the brown sauce we gave him was his usual premium brand.
0:50:31 > 0:50:33- I think it's the same.- The same? - I think it's the same.
0:50:33 > 0:50:37But is he the connoisseur he thinks he is?
0:50:37 > 0:50:38We know you love your brand of sauce.
0:50:38 > 0:50:42- It was, as you say, your sauce. - The same one?- Yeah.
0:50:42 > 0:50:45- Was it really?- Oh! - NEIL LAUGHS
0:50:45 > 0:50:49- Flipping heck!- Excellent! Brilliant!
0:50:49 > 0:50:51Reduced sugar and salt brown sauce.
0:50:51 > 0:50:55The swapped brown sauce has 5% less sugar than Neil's usual brand
0:50:55 > 0:50:58- but that's not all. - Look at the price difference.
0:50:58 > 0:51:02- Ooh.- Very good. - That's big. That is, isn't it, yeah.
0:51:02 > 0:51:05- So, we'll keep this one? - Yeah, keep that one.
0:51:05 > 0:51:06GREGG SIGHS
0:51:06 > 0:51:10That's more money saved towards the family holiday.
0:51:10 > 0:51:12We gave you some soup. How did you get on with that?
0:51:12 > 0:51:15- Broccoli and stilton soup.- Mmm. - Very nice. I really enjoyed it.
0:51:15 > 0:51:17I think this is fresh soup.
0:51:17 > 0:51:21Yeah, it tastes fresh, as opposed to just coming out of a tin.
0:51:21 > 0:51:24- We gave it to you in this container. - Fresh soup, yeah.
0:51:24 > 0:51:28- And you think this was...- It tasted like it was fresh soup, yeah.
0:51:28 > 0:51:32- We, in fact, swapped it with that. - Flipping heck!
0:51:32 > 0:51:36- It's a brown sauce moment. - And I took it out of the fridge.
0:51:36 > 0:51:39- And it is a saving of that. - NEIL:- Whoa!
0:51:39 > 0:51:43- Oh. I'd definitely keep that then. - Yeah?- Yeah.
0:51:43 > 0:51:46Angela and Alice have soup twice a week.
0:51:46 > 0:51:49By switching from fresh to tinned,
0:51:49 > 0:51:53they'd knock over £59 off their annual food bill.
0:51:53 > 0:51:55Now, that's canny.
0:51:55 > 0:51:58During the swap days, the Butlers sampled a stack of new foods.
0:51:58 > 0:52:00Look at the price difference.
0:52:00 > 0:52:01- NEIL:- Oh, my goodness. - Flipping heck!
0:52:01 > 0:52:06Keeping these five items would save another £605 a year,
0:52:06 > 0:52:09and some swaps were much healthier too.
0:52:09 > 0:52:12We took away the Coco Pops. We swapped it for something else.
0:52:12 > 0:52:17It was this. It's got less sugar, five times the fibre
0:52:17 > 0:52:20and can I show you the financial saving?
0:52:20 > 0:52:22- Yeah, go on, then. - NEIL:- Oh, that's good!
0:52:22 > 0:52:26- Flipping heck! - Keeping it?- Yes, definitely.
0:52:26 > 0:52:29The Butlers cashed in on cereals.
0:52:29 > 0:52:32Switching their favourite three takes another £280
0:52:32 > 0:52:34off their yearly shopping bill.
0:52:36 > 0:52:39But there were some items Angela and Neil wouldn't budge on.
0:52:39 > 0:52:42- I just didn't like it very much. - What didn't you like about it?
0:52:42 > 0:52:44Didn't taste buttery.
0:52:44 > 0:52:48This supermarket own-brand spread does contain 38% less butter
0:52:48 > 0:52:51than the family's usual premium brand
0:52:51 > 0:52:53but was lower in fat as well as price.
0:52:53 > 0:52:56- This is a no?- No.- OK, fair enough.
0:52:56 > 0:52:59- You've still got to enjoy your food.- Yes.
0:52:59 > 0:53:02Another item Angela didn't enjoy was the wine -
0:53:02 > 0:53:06- her usual wine that we didn't swap. - What do you normally drink?
0:53:06 > 0:53:09- Sauvignon blanc.- What was the matter with the one we gave you?
0:53:09 > 0:53:11Didn't taste or smell the same.
0:53:11 > 0:53:14If it's a lot cheaper, could you stomach it?
0:53:15 > 0:53:18It would have to be a LOT cheaper, I think, wouldn't it, for you...
0:53:18 > 0:53:21- No, I wouldn't have it. - ..to change your white wine?
0:53:21 > 0:53:25- Fair enough, can't win 'em all. Let me show you what we gave you.- OK.
0:53:25 > 0:53:27No-o-o-o!
0:53:27 > 0:53:29No!
0:53:29 > 0:53:32THEY LAUGH
0:53:32 > 0:53:35I have told everybody you swapped my wine!
0:53:35 > 0:53:38I think the lesson here is,
0:53:38 > 0:53:44it may well be worth investigating other wines.
0:53:44 > 0:53:47Shopping around for an alternative
0:53:47 > 0:53:50could save Angela around £2 a bottle,
0:53:50 > 0:53:54and at two a week, she'd cut another £200 off her supermarket bill.
0:53:54 > 0:53:57Are you willing to shop around now with your wines?
0:53:57 > 0:54:02- Yes, I will try some others. - Now, that's worth toasting.
0:54:02 > 0:54:06The Butlers kept 94% of the food we gave them...
0:54:06 > 0:54:08I'm definitely having those.
0:54:08 > 0:54:10..including those meals Angela cooked from scratch.
0:54:10 > 0:54:13Angela, you said if you could conquer ginger,
0:54:13 > 0:54:18- you could conquer the world.- Yes! Yeah.- That is the price difference.
0:54:18 > 0:54:21Ooh, look at that!
0:54:21 > 0:54:26That's a surprising annual saving of £193.96.
0:54:26 > 0:54:29- No more chicken surprise sauces for you!- No, that's brilliant.
0:54:29 > 0:54:31- Well done. - Really going to go for that.
0:54:31 > 0:54:34And there's plenty more money to be saved
0:54:34 > 0:54:36by abolishing those short-cuts.
0:54:36 > 0:54:41- No!- £4.85.- That was worth it.
0:54:41 > 0:54:44We've added up what you would save over the course of a year
0:54:44 > 0:54:48- by just boiling your rice as opposed to the microwaveable pouches.- Yeah.
0:54:48 > 0:54:54- £291.46. - That's unbelievable, isn't it?
0:54:54 > 0:54:57- Do you want to save the best part of £300 on rice?- Yes!
0:54:57 > 0:55:00Yeah, that's a no-brainer, definitely.
0:55:00 > 0:55:04Taking into account the foods they liked and swapped,
0:55:04 > 0:55:06including the pricier butcher's bacon...
0:55:06 > 0:55:09That's not very much more at all, and it was gorgeous.
0:55:09 > 0:55:13..Gregg and Chris have worked out how much the Butlers have saved.
0:55:13 > 0:55:17- When we met you, your weekly food bill came to £308.69...- Mmm.
0:55:17 > 0:55:21- ..which is a mammoth bill. - It is a lot, yeah.
0:55:21 > 0:55:26- What did you say you would do with the saving?- Holiday in Cannes.
0:55:26 > 0:55:29- A nice holiday before Ffion goes. - Before Ffion goes, yeah.
0:55:29 > 0:55:31OK, we did manage to save you some money.
0:55:36 > 0:55:40We managed to save you £93.38 a week.
0:55:40 > 0:55:42- A week?- Per week.- Oh, splendid.
0:55:42 > 0:55:49- Flipping heck! That's brilliant! - Which, a month, is £401.53.
0:55:49 > 0:55:50That's amazing.
0:55:50 > 0:55:56Which is £4,855.76 a year.
0:55:56 > 0:55:58ANGELA LAUGHS
0:55:58 > 0:56:01- That's a serious whack of money, guys.- That's a lot.
0:56:01 > 0:56:03You're giving yourselves back almost five grand a year.
0:56:03 > 0:56:05I can't believe that. That's incredible.
0:56:05 > 0:56:08Just for a few little tweaks, really.
0:56:08 > 0:56:11I think that's absolutely fantastic and if we stick to this now -
0:56:11 > 0:56:15- which I hope we will - it will be great.- Yeah.
0:56:15 > 0:56:18Are we on our way to a family holiday in the south of France?
0:56:18 > 0:56:21- Oh, yes, I hope so! - We'll send you a postcard.
0:56:21 > 0:56:23THEY LAUGH
0:56:24 > 0:56:27- NEIL:- I didn't think we'd be able to save THAT much.
0:56:27 > 0:56:30- That was very good.- For doing small changes, really.- Yeah.
0:56:32 > 0:56:36- He's smiling. That's smiling.- Mmm.
0:56:37 > 0:56:40That's as close as you get.
0:56:40 > 0:56:43- Job well done.- But who won the bet?
0:56:43 > 0:56:46I said £75 and you said £100.
0:56:46 > 0:56:48- And how much did we save them?- Over £93.
0:56:48 > 0:56:51- You won the bet. Nice people, aren't they?- Lovely, lovely.
0:56:51 > 0:56:54And to see them eating together, eating some of the same meals,
0:56:54 > 0:56:57including Alice, Angela cooking from scratch...
0:56:57 > 0:57:00It's pretty good, isn't it? You know what I'm pleased about?
0:57:00 > 0:57:02- We actually managed to teach the teachers.- We did, didn't we?
0:57:02 > 0:57:04And they said I'd amount to nothing.
0:57:04 > 0:57:07Well, they might have been right with that!
0:57:08 > 0:57:10Next week, a battle over brands.
0:57:10 > 0:57:12- You get them and I'll get them. - I'm not getting both.
0:57:12 > 0:57:14With four kids constantly snacking,
0:57:14 > 0:57:17could Gregg and Chris reunite this family...
0:57:17 > 0:57:19I don't think Adie's very happy.
0:57:19 > 0:57:22..potentially saving them thousands?
0:57:22 > 0:57:23That is massive!