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 > 0:00:17..to help families slash their weekly food bills.
0:00:17 > 0:00:21This family is spending an outrageous amount of money.
0:00:21 > 0:00:23Getting quite emotional about that.
0:00:23 > 0:00:24They're going undercover...
0:00:24 > 0:00:27- Oh, no.- I've got to go and 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 > 0:00:33..and taking over kitchens...
0:00:33 > 0:00:35- I ain't having this.- What is that?
0:00:35 > 0:00:36Where's my stuff?
0:00:36 > 0:00:39..to find out where we can spend less...
0:00:39 > 0:00:41- Just under six grand. - It's stupid money.
0:00:41 > 0:00:43..and where, on the odd occasion,
0:00:43 > 0:00:45it might be worth spending a little more.
0:00:47 > 0:00:48- That's the good stuff.- That is.
0:00:48 > 0:00:51- Restaurant standard.- They'll be checking out the country's
0:00:51 > 0:00:53most popular food and drink...
0:00:53 > 0:00:55My co-presenter tries to get me to do this
0:00:55 > 0:00:58- after a long shoot day, actually.- Three, go!
0:00:58 > 0:01:01..and giving the Great British public their say.
0:01:01 > 0:01:03- Yeah, that was delicious. - No, that's not right.
0:01:03 > 0:01:06They'll be conjuring up cut-price recipes...
0:01:06 > 0:01:11- Ta-dah!- Anybody can make this dish. - And it was less than £2.50.
0:01:11 > 0:01:13..but at the end of the day,
0:01:13 > 0:01:18will Gregg and Chris prove that you really can eat well for less?
0:01:18 > 0:01:22- SHE GASPS - This is all about breaking habits
0:01:22 > 0:01:23and learning something new.
0:01:23 > 0:01:26- No! - SHE LAUGHS
0:01:26 > 0:01:29Let's get to work.
0:01:29 > 0:01:32- Three for a fiver.- Yeah, but I like having my own bottle.
0:01:32 > 0:01:35This week, we're with Rob and Jodie...
0:01:35 > 0:01:38Oh, my goodness me. They can't even drink the same bottle of beer.
0:01:38 > 0:01:41..who can't agree on their family food shop.
0:01:41 > 0:01:43I'd rather you eat what I cook, though.
0:01:43 > 0:01:46I think we've just got different tastes, at the end of the day.
0:01:46 > 0:01:51Divided by dinners, dad Rob does his own daily trolley dash.
0:01:51 > 0:01:53Some tapas. It's probably only me that's going to eat it.
0:01:53 > 0:01:57But all this extra shopping means a lot of wasted food.
0:01:57 > 0:02:01Nearly £1,500 a year is going in the bin.
0:02:01 > 0:02:06Can Gregg and Chris fix this spiralling food bill?
0:02:06 > 0:02:09- Are you committed to making a change?- 100%.- Yeah, absolutely.
0:02:23 > 0:02:26This week, we're in Hampshire.
0:02:26 > 0:02:29- ALL:- We're the Haynes family!
0:02:29 > 0:02:33And the Haynes are four-year-old Hattie,
0:02:33 > 0:02:40- 18-month-old Pippa, dad Rob and mum Jodie.- Cheese!
0:02:41 > 0:02:44Rob and Jodie got together 17 years ago.
0:02:44 > 0:02:47We met at a company at the airport,
0:02:47 > 0:02:52and Rob came into the office and caught my eye.
0:02:52 > 0:02:54And the rest, as they say, is history.
0:02:54 > 0:02:56- Yes. - SHE LAUGHS
0:02:56 > 0:02:59And with marriage and the arrival of their little girls,
0:02:59 > 0:03:01they are one happy family,
0:03:01 > 0:03:04except when it comes to food.
0:03:04 > 0:03:07- We argue about shopping. - Yeah.- Yeah.- Yeah, cos...
0:03:07 > 0:03:09What you've bought, what I've bought.
0:03:09 > 0:03:12One problem is Jodie's work.
0:03:12 > 0:03:14As a part-time childminder,
0:03:14 > 0:03:17she has a lot of mouths to feed in little time,
0:03:17 > 0:03:19and this has made cooking a chore.
0:03:20 > 0:03:24Feeding up to six children every evening is quite hard work.
0:03:24 > 0:03:26They all like different things.
0:03:26 > 0:03:29It would be really nice to go in the kitchen
0:03:29 > 0:03:31and spend two or three hours cooking a lovely dinner,
0:03:31 > 0:03:33but I don't have the time.
0:03:33 > 0:03:36Really, food is quite mundane and boring for me
0:03:36 > 0:03:40because I have to get everybody fed, basically, by a certain time.
0:03:40 > 0:03:44But the kids aren't the only tricky mouths to feed.
0:03:44 > 0:03:45There's also Rob.
0:03:45 > 0:03:48Working long hours at Heathrow Airport
0:03:48 > 0:03:52means he's often late home and picky when he gets there.
0:03:52 > 0:03:56- Smells nice.- Don't fancy it, though?- Sorry, babe.
0:03:56 > 0:04:00Most of the time, Rob rejects Jodie's home-cooked dinners.
0:04:00 > 0:04:02- I'm the awkward one. - HE CHUCKLES
0:04:02 > 0:04:04If I've spent all day cooking it
0:04:04 > 0:04:07and then he comes in and he may or may not eat it,
0:04:07 > 0:04:09that's quite disheartening.
0:04:10 > 0:04:16To put it bluntly, Rob finds Jodie's child-friendly meals just too bland.
0:04:17 > 0:04:21Jodie's style of cooking would probably be traditionally British.
0:04:21 > 0:04:25I sound really snobby here, but I like different flavours.
0:04:25 > 0:04:30So, Rob really likes Thai stuff, Oriental stuff,
0:04:30 > 0:04:33stuff with chilli that's got a kick to it or a spice.
0:04:33 > 0:04:36She might not want to eat what I want to eat,
0:04:36 > 0:04:39so, again, that's probably the root of the problem.
0:04:39 > 0:04:42And I'm kind of like, "OK, what do I do?"
0:04:42 > 0:04:45You know, it's a bit difficult to keep everybody happy
0:04:45 > 0:04:48and I don't have time to keep everyone happy.
0:04:49 > 0:04:54Failing to find one meal to suit all means that, after work,
0:04:54 > 0:04:56Rob often stops off at the supermarket.
0:04:57 > 0:04:59Some tapas.
0:04:59 > 0:05:02Well, I quite like tapas. Three for £5.
0:05:02 > 0:05:06Having said that, it's probably only me that's going to eat it.
0:05:06 > 0:05:07Or not eat it.
0:05:07 > 0:05:10With Rob buying more food than he needs
0:05:10 > 0:05:12and Jodie cooking meals Rob won't eat,
0:05:12 > 0:05:15a lot of food ends up being chucked out.
0:05:16 > 0:05:21I think we're wasting probably about £30 to £40 worth of food a week,
0:05:21 > 0:05:23which is a lot, and it is annoying, really,
0:05:23 > 0:05:26just because we haven't planned things properly.
0:05:26 > 0:05:28It's come to a point, though,
0:05:28 > 0:05:33where I think we're both realising that we do lead sort of separate...
0:05:33 > 0:05:35- Lives.- ..lives in the evening.- Yeah.
0:05:35 > 0:05:39And we both need to try and find something that works for both of us.
0:05:39 > 0:05:40The money that we're wasting,
0:05:40 > 0:05:43the food that we're wasting, we can't really...
0:05:43 > 0:05:44- And plan.- We just need some help.
0:05:44 > 0:05:46- Yeah. - SHE LAUGHS
0:05:48 > 0:05:50You certainly do.
0:05:50 > 0:05:53Good job Gregg and Chris are up for the challenge.
0:05:54 > 0:05:58Jodie and Rob have arrived at their local supermarket.
0:05:58 > 0:06:00- Are you pushing?- You're pushing.
0:06:01 > 0:06:04Usually, Jodie does the family shop on her own,
0:06:04 > 0:06:07but to see where their differences really lie,
0:06:07 > 0:06:09today, we've asked them to do it together.
0:06:11 > 0:06:16And they've no idea Gregg and Chris are in store, ready to spy.
0:06:16 > 0:06:18Straight down here?
0:06:19 > 0:06:23For a better view, it's back to a storeroom for our detectives.
0:06:23 > 0:06:25Here we go. Right.
0:06:27 > 0:06:29That's what I want to get.
0:06:30 > 0:06:33SHE LAUGHS
0:06:33 > 0:06:36- Er...- Cos you can get two of them for one of them.- No, no, no.
0:06:36 > 0:06:39Get that one, please.
0:06:39 > 0:06:42Ooh! Hold on. Has Jodie got a list?
0:06:42 > 0:06:46- GREGG: Has she?- I wanted to get some more of that cos it's cracking.
0:06:46 > 0:06:50- Why?- That's that one that I like, so...
0:06:50 > 0:06:53- Yeah, but you like it. - Yeah, that's right.- I don't like it.
0:06:53 > 0:06:56Oh, right. Well, don't eat it, then.
0:06:56 > 0:06:59- BOTH:- Ooh!- That was throwing down the gauntlet, wasn't it?
0:06:59 > 0:07:01HE LAUGHS Ooh!
0:07:04 > 0:07:06These will do them all week.
0:07:06 > 0:07:10And the brands have started going in now. Big-brand yoghurt.
0:07:10 > 0:07:12- That'll do.- Branded butter.
0:07:12 > 0:07:14'With so many young mouths to feed,
0:07:14 > 0:07:17'childminder Jodie's filling the trolley with products and brands
0:07:17 > 0:07:22'she knows the kids will eat, but it's not what Rob wants.'
0:07:22 > 0:07:24- That looks nice.- Paella?- Paella.
0:07:24 > 0:07:27Frozen paella?
0:07:27 > 0:07:29Ribs? Go on, then. You do your bit here.
0:07:29 > 0:07:31All right, let's have a look. "Mini sticky..."
0:07:31 > 0:07:33What are we going to have with them?
0:07:33 > 0:07:35- What do you mean "we"? - HE LAUGHS
0:07:35 > 0:07:36Right, OK.
0:07:36 > 0:07:38Hang on a minute.
0:07:38 > 0:07:40I'd rather you eat what I cook, though.
0:07:42 > 0:07:44You can make a nice Thai green curry, then.
0:07:44 > 0:07:46No, I don't want Thai green curry.
0:07:46 > 0:07:48OK, there's a real conflict here.
0:07:48 > 0:07:51Rob made a suggestion of something that he might like to eat
0:07:51 > 0:07:53and she said no.
0:07:53 > 0:07:54Yeah.
0:07:54 > 0:07:57'And the taste divide doesn't stop there.
0:07:57 > 0:07:59'Who's for a beer?'
0:07:59 > 0:08:02- Three for a fiver.- Yeah, but I like having my own bottle.
0:08:02 > 0:08:04Yeah, you can. That's what I'm saying.
0:08:04 > 0:08:07- No, I don't want one that big. - Three for a fiver.
0:08:07 > 0:08:10Oh, my goodness me. They can't even drink the same bottle of beer.
0:08:10 > 0:08:12- Just drink it out of a glass. - Oh, no, but it's not the same.
0:08:12 > 0:08:14- Course it is.- No, it's not.
0:08:16 > 0:08:21The issue seems to be here that the pair of them simply cannot agree
0:08:21 > 0:08:23on what it is they should eat and drink together.
0:08:23 > 0:08:25No, I completely agree. Shall we go and have a chat?
0:08:25 > 0:08:27Yeah, yeah, come on, let's go.
0:08:29 > 0:08:31'As they hit the snack aisle,
0:08:31 > 0:08:34'Jodie and Rob have no idea they are about to be rumbled.'
0:08:36 > 0:08:38I do like them.
0:08:38 > 0:08:40- Now, about the size of this bottle of beer.- Oh, my God!
0:08:40 > 0:08:43Can you even agree on what supermarket to come to?
0:08:43 > 0:08:46- We never shop together.- We never shop together.- It doesn't show.
0:08:46 > 0:08:50It's probably just as well. I don't think you'd be married much longer.
0:08:50 > 0:08:51- Are you done, do you think? - I think so.
0:08:51 > 0:08:53Shall we get this through the till?
0:08:57 > 0:08:59So, I know you find it difficult to agree
0:08:59 > 0:09:02on a few things on the way round, but who's in charge of the shop?
0:09:02 > 0:09:04- Me, me. I'm in charge.- Are you?- Yes.
0:09:04 > 0:09:06- Cos she goes shopping on her own. - SHE LAUGHS
0:09:06 > 0:09:12- What are these things for?- Eating. They're for me. They're snacks.- OK.
0:09:12 > 0:09:15So, you just want a snack when you come in from work, don't you?
0:09:15 > 0:09:18- You don't want a dinner.- No. It's an expensive way of shopping.
0:09:18 > 0:09:22- You don't eat the same things?- No. - ROB LAUGHS
0:09:22 > 0:09:25Rob likes spicy, picky,
0:09:25 > 0:09:27those kind of things when he gets in from work,
0:09:27 > 0:09:30whereas I'm thinking, "Dinner. Dinner for the children."
0:09:30 > 0:09:32- Functional.- Functional.
0:09:32 > 0:09:35- But you're cooking for functionality and practicality.- Yeah, yes.
0:09:35 > 0:09:38- You're purely driven by flavour... - Yes.- ..and snacking.
0:09:38 > 0:09:41- You like to pick at things. You don't want a big meal.- That's it.
0:09:41 > 0:09:44And you don't believe those two things can be found in one meal.
0:09:44 > 0:09:47- Yeah, that's the problem.- They can. - Right, OK. That's fine.
0:09:47 > 0:09:49- We're in. It's good. - SHE LAUGHS
0:09:49 > 0:09:53'So, the big question is - what did this trip cost them?'
0:09:53 > 0:09:55So, we've got one shop here.
0:09:55 > 0:09:58- That's not all the shopping cos you're going to shop again.- Yeah.
0:09:58 > 0:10:01So, how much do you think you've spent here?
0:10:01 > 0:10:03- No idea.- I don't know. 100.
0:10:04 > 0:10:06You've actually spent...
0:10:09 > 0:10:11- ..109.- Ah, not bad.
0:10:13 > 0:10:15'Well, it wouldn't be if this was
0:10:15 > 0:10:18'Rob and Jodie's only shop of the week.
0:10:20 > 0:10:24'But this is just a fraction of the Haynes' weekly food shop,
0:10:24 > 0:10:28'and Gregg and Chris have a month's worth of receipts to prove it.'
0:10:29 > 0:10:32So, how many times do you guys think you're going shopping every week?
0:10:32 > 0:10:37Er, I'd probably go three or four times a week.
0:10:37 > 0:10:39I probably go three or four times a week.
0:10:39 > 0:10:43- SHE LAUGHS - OK, well, you're right.
0:10:43 > 0:10:46You're going four times a week, on average.
0:10:46 > 0:10:48You're, in fact, going an average of seven times...
0:10:48 > 0:10:50- SHE GASPS - ..a week.
0:10:50 > 0:10:54So, collectively, you're going to the shop
0:10:54 > 0:10:5811 times every single week.
0:10:58 > 0:11:00That's outrageous.
0:11:00 > 0:11:04'So, what sort of damage is 11 supermarket trips a week
0:11:04 > 0:11:07'doing to the family's bank balance?'
0:11:07 > 0:11:09Well, we've got your receipts here.
0:11:09 > 0:11:14Jodie, you're spending £92.63 a week
0:11:14 > 0:11:17on feeding you, the kids
0:11:17 > 0:11:20- and occasionally you... - SHE LAUGHS
0:11:20 > 0:11:23..which, actually, I think is quite reasonable.
0:11:23 > 0:11:24'Not bad at all.
0:11:24 > 0:11:29'The national average food spend for a family of four is £81.40,
0:11:29 > 0:11:32'but there's still Rob's receipts to come.'
0:11:32 > 0:11:34- THEY LAUGH - Rob...
0:11:35 > 0:11:40- ..you're spending £94.50 a week... - SHE GASPS
0:11:40 > 0:11:45- ..on feeding yourself and occasionally you.- Oh.
0:11:45 > 0:11:49'Rob's daily supermarket sprees means the Haynes are spending
0:11:49 > 0:11:54'over double the national average - enough to feed two families.'
0:11:54 > 0:11:57Your total food bill annually
0:11:57 > 0:12:04is £9,730 and a few pence a year.
0:12:04 > 0:12:05- That's shocking.- Yeah, that's...
0:12:05 > 0:12:08That's nearly my part-time wage for childminding.
0:12:08 > 0:12:11- Nearly ten grand.- Ten grand a year. - Mm-hm.
0:12:11 > 0:12:12That's stupid money.
0:12:12 > 0:12:16- So, you're working just... - For food.- For food.- ..for food.
0:12:18 > 0:12:22- And nearly five grand of that is you.- Ooh!
0:12:22 > 0:12:26That's a mega food bill. 200 quid a week is a mega food bill.
0:12:26 > 0:12:31- It's outrageous. Just on food. It's got to change.- Yeah.
0:12:31 > 0:12:33- I'm lost for words. I really am.- Yeah.
0:12:33 > 0:12:35Are you committed to making a change?
0:12:35 > 0:12:37- 100%.- Yeah, absolutely.- 100%.
0:12:37 > 0:12:41'Shocked by the sums, the Haynes are ready for change.
0:12:41 > 0:12:44'Now Gregg and Chris need to cook up a plan.'
0:12:44 > 0:12:47We definitely need to see more cooperation in the kitchen
0:12:47 > 0:12:49with these two, don't we?
0:12:49 > 0:12:53- Oh, they've got to work together to get over this issue.- Hmm.
0:12:53 > 0:12:56What I'd really like to do is show Jodie some quick,
0:12:56 > 0:12:59really easy recipes that Rob would like and the kids would eat.
0:12:59 > 0:13:01There must be loads, mustn't there?
0:13:01 > 0:13:04I'd like to sit with Rob and show him how a few simple ingredients
0:13:04 > 0:13:07that you've already got in stock can give him that flavour
0:13:07 > 0:13:09and variety that he wants.
0:13:09 > 0:13:12If Rob can eat dinners that he really enjoys,
0:13:12 > 0:13:15- he'll stop spending the money. - Yeah.- It's as easy as that.- Yeah.
0:13:15 > 0:13:17Another issue we have is the waste.
0:13:17 > 0:13:19This family are wasting over double
0:13:19 > 0:13:22- the national average of food at the moment.- Is that right?
0:13:22 > 0:13:24But if we manage to do all those things, what can we save them?
0:13:24 > 0:13:29- 75.- 75?- £75 a week, I reckon. - That's quite big for you, actually.
0:13:29 > 0:13:31You've gone quite heavy there, haven't you?
0:13:31 > 0:13:34I'm going to say we can cut their food bill straight down the middle.
0:13:34 > 0:13:36We're going to save them 90 quid. 90 quid a week.
0:13:36 > 0:13:38They look like they're ready to give it a go.
0:13:38 > 0:13:40Well, something needs to change, doesn't it?
0:13:40 > 0:13:42- Your shirt. - HE LAUGHS
0:13:44 > 0:13:48Getting Rob and Jodie to eat together is going to be tough,
0:13:48 > 0:13:50but to get the ball rolling,
0:13:50 > 0:13:53we've overhauled the family's kitchen.
0:13:53 > 0:13:55THEY CHUCKLE
0:13:57 > 0:13:59Oh, my goodness. What have they done?
0:13:59 > 0:14:02SHE GASPS
0:14:02 > 0:14:04All the family's favourite food and drink
0:14:04 > 0:14:07has been replaced by items in plain packaging.
0:14:07 > 0:14:10But to truly test their taste buds,
0:14:10 > 0:14:13not every single item has been swapped.
0:14:15 > 0:14:18That looks like it might be a different colour salad cream.
0:14:18 > 0:14:22Most of our alternatives are cheaper than Jodie and Rob's usual buys,
0:14:22 > 0:14:26but a few cost more because, sometimes,
0:14:26 > 0:14:29it's worth spending the extra pennies.
0:14:29 > 0:14:32- That's nice ham. That's definitely nice...- That is nice ham, yeah.
0:14:32 > 0:14:36That is definitely nice ham. That's not your dodgy value ham.
0:14:39 > 0:14:41- SHE GASPS - Rob!- No!
0:14:41 > 0:14:44- Oh, my goodness. - SHE LAUGHS
0:14:44 > 0:14:46Where's our stuff? That's worrying.
0:14:48 > 0:14:53- Why?- Cos it's got no brand on it. - Yeah, there you go.- I'm a tuna snob!
0:14:53 > 0:14:57And it's not just tuna Jodie's particular about.
0:14:57 > 0:15:01I think I would know if certain brands were swapped,
0:15:01 > 0:15:03- and I think Hattie would probably tell us, as well.- Yeah.
0:15:03 > 0:15:06- We've tried to pull the wool over her eyes before...- Yeah.
0:15:06 > 0:15:09- ..and she sussed it out.- Yeah.
0:15:10 > 0:15:12Well, we'll see, shall we?
0:15:13 > 0:15:16The swap experiment has begun, and with Rob at work,
0:15:16 > 0:15:20it's bangers and mash on the menu for the little ones.
0:15:20 > 0:15:22I'm a bit of a snob when it comes to sausages
0:15:22 > 0:15:26because I think you pay for what you get in them.
0:15:26 > 0:15:28I think the more expensive the sausage,
0:15:28 > 0:15:32the more meat or herbs, things like that, in them.
0:15:32 > 0:15:35Normally, this self-confessed sausage snob
0:15:35 > 0:15:38spends £2.50 on a pack of chipolatas,
0:15:38 > 0:15:41but we've given her a healthier alternative
0:15:41 > 0:15:45which contains almost 75% less fat
0:15:45 > 0:15:47and are £1 cheaper.
0:15:47 > 0:15:50OK, Hattie and Ben, dinner time!
0:15:50 > 0:15:53And it's not just the bangers on trial.
0:15:53 > 0:15:56- 'It's good.'- Yes? Yes, please.
0:15:56 > 0:15:59- The beans are the same.- Are they?
0:15:59 > 0:16:00Sorry, Hattie, they're not.
0:16:00 > 0:16:03Jodie usually buys branded baked beans, but today,
0:16:03 > 0:16:06the kids are having a supermarket own brand
0:16:06 > 0:16:13which contain less sugar, less salt and are nearly 45p cheaper a can.
0:16:13 > 0:16:16And as these little eaters go through two tins a week,
0:16:16 > 0:16:20that's a possible saving of over £45 a year.
0:16:22 > 0:16:25Do you think it's the thumbs up or a thumbs down for the whole dinner?
0:16:25 > 0:16:28- What do you think? - Thumbs up.- Good. Thumbs up.
0:16:28 > 0:16:32What do you think, Pippy? Yay!
0:16:33 > 0:16:34Good girl, Pippa.
0:16:34 > 0:16:38Well, that's got the kids' vote, and the grown-ups win, too,
0:16:38 > 0:16:41to the tune of nearly £100 saving a year.
0:16:41 > 0:16:44Scrummy. Good boy, Ben.
0:16:44 > 0:16:48And for pudding, it's one of the children's favourites - jelly.
0:16:48 > 0:16:51Jodie always buys a premium brand,
0:16:51 > 0:16:54but today, we've given her a value one
0:16:54 > 0:16:56that's almost half the price.
0:16:56 > 0:17:00Very summery and very fruity, so, yeah, they look really good.
0:17:01 > 0:17:05Jodie's adding fresh fruit to the jelly for a vitamin boost.
0:17:09 > 0:17:12OK, so, what do you think of the jelly?
0:17:12 > 0:17:14Yay!
0:17:14 > 0:17:17Looks like the little ones haven't spotted the swap,
0:17:17 > 0:17:20and as they get through three packs a week,
0:17:20 > 0:17:26Jodie could be looking at a saving of nearly £40 a year just on jelly.
0:17:27 > 0:17:28Nice.
0:17:30 > 0:17:31OK, darling.
0:17:33 > 0:17:37But it's not just kids who enjoy this wobbly pud.
0:17:37 > 0:17:39In the UK, sales are up,
0:17:39 > 0:17:42with people of all ages having jelly as a fat-free,
0:17:42 > 0:17:44low-calorie sweet snack.
0:17:45 > 0:17:48So, today, we've shimmied to the Southwest
0:17:48 > 0:17:51to ask a teenage dance troupe
0:17:51 > 0:17:54what sets a good jelly apart from the rest.
0:17:56 > 0:17:58If I were to have jelly at home,
0:17:58 > 0:18:01my mum would probably buy a branded one.
0:18:01 > 0:18:02I do think, with processed foods,
0:18:02 > 0:18:05it's worth spending a little bit more money
0:18:05 > 0:18:08because I just think you get a better quality, really.
0:18:08 > 0:18:09But do you?
0:18:09 > 0:18:11Well, we're about to find out,
0:18:11 > 0:18:14as these dancers are going to blind test
0:18:14 > 0:18:16five different strawberry jellies.
0:18:18 > 0:18:21The cheapest is by Aldi.
0:18:21 > 0:18:23There's brand leader Hartley's.
0:18:24 > 0:18:26The most expensive -
0:18:26 > 0:18:27a vegetarian jelly.
0:18:28 > 0:18:31A sugar-free version from Asda.
0:18:31 > 0:18:35And finally, another sugar-free jelly from Morrisons.
0:18:37 > 0:18:42First up, a well-known brand and the most calorific on the table.
0:18:43 > 0:18:46- It smells like Hartley's. - So sweet.- Yeah, that's Hartley's.
0:18:48 > 0:18:52It tastes cheap. Like, you could probably find something better.
0:18:52 > 0:18:55That's not Hartley's. I told you that's not Hartley's.
0:18:55 > 0:18:58Now the veggie one, which uses seaweed extract
0:18:58 > 0:19:01to set the jelly instead of animal gelatine.
0:19:05 > 0:19:07- No. - SHE LAUGHS
0:19:07 > 0:19:09It looks good, but it tastes savoury.
0:19:09 > 0:19:11- Like, it's not sweet at all.- Yeah.
0:19:11 > 0:19:15This one actually contains the most amount of sugar.
0:19:15 > 0:19:16If this was party food at a party,
0:19:16 > 0:19:18I'd be very disappointed and sad.
0:19:18 > 0:19:20I think it's the expensive one.
0:19:20 > 0:19:22Will the girls prefer the sugar-free jellies,
0:19:22 > 0:19:25which are both supermarket own brands?
0:19:25 > 0:19:28- SHE LAUGHS - This one's nice.- I like this one.
0:19:31 > 0:19:33- There wasn't much flavour again.- No.
0:19:33 > 0:19:34No, I like that one.
0:19:34 > 0:19:37Last to try, a discount supermarket's,
0:19:37 > 0:19:41which has less sugar and calories than the brand leader.
0:19:41 > 0:19:44I think this is my favourite one out of all of them.
0:19:44 > 0:19:48It's OK, but it literally just dissolves in your mouth
0:19:48 > 0:19:50and you can't bite into it or anything.
0:19:53 > 0:19:57So, which jelly did our dancers give the standing ovation?
0:19:58 > 0:19:59And the winner is...
0:20:02 > 0:20:03..Aldi.
0:20:03 > 0:20:07- Aldi?!- What?- No!- Aldi?
0:20:07 > 0:20:09That was nice. That was nice.
0:20:09 > 0:20:12- It was better than all the others.- Yeah.
0:20:12 > 0:20:14Getting our judges' highest score
0:20:14 > 0:20:18was the cheapest offering from a discount supermarket.
0:20:18 > 0:20:20The market leader, which has the most calories,
0:20:20 > 0:20:25shares second place with a low-calorie supermarket own brand,
0:20:25 > 0:20:30proving tasty jelly can be as easy on the wallet as the waistline.
0:20:31 > 0:20:34I was shocked by the fact that it was Aldi.
0:20:34 > 0:20:36I thought it was going to be Hartley's
0:20:36 > 0:20:37because it's a well-known brand.
0:20:37 > 0:20:39I thought it was going to be really easy
0:20:39 > 0:20:41to pick out my usual jelly, but it wasn't.
0:20:43 > 0:20:46Back in Hampshire, Jodie's brand loyalty
0:20:46 > 0:20:49is being put to the test in the food swap experiment.
0:20:51 > 0:20:54I do always stick to a certain brand of tuna,
0:20:54 > 0:20:57and it's quite a popular thing in our house.
0:20:57 > 0:21:01We have tuna sandwiches, tuna pasta.
0:21:01 > 0:21:04Tuna is a versatile food cupboard staple
0:21:04 > 0:21:07for busy mum and childminder Jodie,
0:21:07 > 0:21:11but does she think this tuna is her usual fishy friend?
0:21:12 > 0:21:15It's nice. God, I'm not sure.
0:21:15 > 0:21:17Now we've got you thinking.
0:21:18 > 0:21:21- I'm really confused. - SHE LAUGHS
0:21:21 > 0:21:24Well, Jodie, it is a swap,
0:21:24 > 0:21:28and could save you a very respectable 65p a can
0:21:28 > 0:21:30on your premium brand.
0:21:31 > 0:21:35But it's not just brand loyalty that's costing the Haynes a fortune.
0:21:35 > 0:21:38With so many mouths to feed,
0:21:38 > 0:21:41childminder Jodie is struggling to find quick,
0:21:41 > 0:21:45easy meals that will appeal to the kids and to husband Rob.
0:21:45 > 0:21:49I do have my, you know, ten favourite dishes that I cook,
0:21:49 > 0:21:52but he literally will come in and say,
0:21:52 > 0:21:54"I don't fancy that. I don't want that."
0:21:54 > 0:21:58We tend to repeat meals rather than do things differently.
0:21:58 > 0:22:02But Rob's solution of buying his own snacky dinner every night
0:22:02 > 0:22:05is wasteful and expensive,
0:22:05 > 0:22:09so Gregg's come over armed with a quick, simple tapas recipe
0:22:09 > 0:22:13that he reckons will cater to everyone's taste buds.
0:22:13 > 0:22:16I mean, come on. We are all guilty of cooking the same things
0:22:16 > 0:22:18all the time because we find them easy.
0:22:18 > 0:22:21It's just a fresh approach. That's all it is.
0:22:21 > 0:22:26- Hello.- Hello. Hi. - Want to do some cooking?- I do.
0:22:26 > 0:22:27OK.
0:22:28 > 0:22:30Tell me about you and cooking.
0:22:30 > 0:22:33I love cooking, but when I cook these days,
0:22:33 > 0:22:35it's purely to feed lots of children
0:22:35 > 0:22:39that just want kind of plain, normal food that they're used to.
0:22:39 > 0:22:42So, my passion and my love for cooking is there,
0:22:42 > 0:22:44but I don't get to do it all the time.
0:22:44 > 0:22:48It seems to me that you associate different flavours
0:22:48 > 0:22:52- with lots of man hours.- Taking ages, yeah.- That just isn't true.
0:22:52 > 0:22:56What if we could add some other things
0:22:56 > 0:23:00that would appeal to Rob, that would become so easy,
0:23:00 > 0:23:02they'd become part of your normal...?
0:23:02 > 0:23:04Yes, yes. That's what I need.
0:23:04 > 0:23:07We're going to cook with fish cos I know that Rob loves fish
0:23:07 > 0:23:10- because that freezer is full of it.- Yeah.
0:23:10 > 0:23:14White fish is fantastic for a quick, tasty meal,
0:23:14 > 0:23:16taking no time to cook,
0:23:16 > 0:23:18and it can also be seasoned and flavoured
0:23:18 > 0:23:21to suit very different palates.
0:23:21 > 0:23:22That is a piece of sustainable cod.
0:23:22 > 0:23:25There are loads of white fish. Pollock is cheaper.
0:23:25 > 0:23:27- Hake's pretty good.- Yeah.
0:23:27 > 0:23:29Frozen fish. It really wouldn't matter.
0:23:29 > 0:23:33All white fish is low in fat and high in protein,
0:23:33 > 0:23:35so not only is this recipe adaptable,
0:23:35 > 0:23:37it's healthy, too.
0:23:37 > 0:23:39All you're going to do is take the skin off
0:23:39 > 0:23:43- and then just cut it into chunks... - OK.- ..and then you can wrap bacon.
0:23:43 > 0:23:46- So, basically, like fish finger shapes.- OK.
0:23:46 > 0:23:50So, it's a quick lesson in de-skinning for Jodie.
0:23:50 > 0:23:52That's it. Well done.
0:23:52 > 0:23:56Keep the fish pressed down. Pull the skin off. There you are.
0:23:56 > 0:23:58Yeah! There you go.
0:23:59 > 0:24:02And she's already looking like a pro.
0:24:04 > 0:24:07These cod fingers are going to be wrapped in bacon,
0:24:07 > 0:24:08but for the grown-ups' fish,
0:24:08 > 0:24:11Gregg wants Jodie to make a tapenade -
0:24:11 > 0:24:14basically, an olive-based paste.
0:24:14 > 0:24:16- Olives.- It's not my favourite thing, but Rob likes them.
0:24:16 > 0:24:19- Are you all right with anchovies?- Hmm.
0:24:19 > 0:24:24Come on, Jodie. For you and Rob to eat the same evening meal,
0:24:24 > 0:24:27there's going to have to be some compromise.
0:24:27 > 0:24:30- What we can do is we can play around with this.- OK.- All right?
0:24:30 > 0:24:33And you can find a balance that you think you would like,
0:24:33 > 0:24:34- Rob would like.- OK.
0:24:34 > 0:24:37- I would start off with sun-dried tomatoes.- Yeah.
0:24:37 > 0:24:39Right, you're going to make a paste,
0:24:39 > 0:24:41and all you're going to do is add things...
0:24:41 > 0:24:44- Yeah.- ..but I'm going to get you some teaspoons
0:24:44 > 0:24:45and you're going to keep on tasting.
0:24:48 > 0:24:50Let's put a couple of them in there, then.
0:24:50 > 0:24:53Yeah, yeah, I can handle that. That's fine.
0:24:53 > 0:24:57# Lovely! #
0:24:57 > 0:25:00Jodie wasn't sure about the ingredients to begin with,
0:25:00 > 0:25:03but she's already added in olives and capers.
0:25:03 > 0:25:07Good on you, girl. And Gregg's not done yet.
0:25:07 > 0:25:10I think it could do with a little bit of salt by way of an anchovy.
0:25:10 > 0:25:13SHE LAUGHS Is that nervous laughter, Jodie?
0:25:18 > 0:25:20- It's really nice. - It is nice, isn't it?
0:25:20 > 0:25:24- It's really nice.- It's really... - Something herby, fresh.
0:25:24 > 0:25:27Well, flat parsley? All right, you can if you like, actually.
0:25:27 > 0:25:29Do you want to chop up...? Actually, let's do it.
0:25:29 > 0:25:31Now, I don't know about you,
0:25:31 > 0:25:33but, I mean, we are completely freestyling this.
0:25:33 > 0:25:35- Yeah.- We're playing. - It's looking good.
0:25:35 > 0:25:40But also now you're just making your own sauces here.
0:25:40 > 0:25:42With some hand-holding from Gregg,
0:25:42 > 0:25:45Jodie's mastered her first-ever tapenade
0:25:45 > 0:25:49and is really enjoying anchovies and olives.
0:25:49 > 0:25:53- Happy?- Happy.- Good. - It's really nice.- I'm happy, too.
0:25:53 > 0:25:56Today, I've learned to be a bit more adventurous, I think,
0:25:56 > 0:25:59and Gregg's taught me to sort of taste things as I'm going along,
0:25:59 > 0:26:01which I probably wouldn't normally do.
0:26:01 > 0:26:05- I'm really proud of myself. - SHE LAUGHS
0:26:05 > 0:26:08Jodie adds her invention to the grown-ups' fish,
0:26:08 > 0:26:12then wraps all the cod pieces in bacon.
0:26:12 > 0:26:14I'm going to put a little bit of oil on there, all right?
0:26:14 > 0:26:16- And I want you to brush the fish with the oil.- OK.
0:26:16 > 0:26:19- I've picked rapeseed oil. - Is it better for you than, like,
0:26:19 > 0:26:22sunflower oil or vegetable oil?
0:26:22 > 0:26:23- Yes.- OK.
0:26:23 > 0:26:25It's got less saturated fat than olive oil.
0:26:25 > 0:26:28- Mm-hm.- It's a good product.
0:26:28 > 0:26:31All oiled and ready to bake.
0:26:31 > 0:26:33- Now, this took us a bit of time...- Mm.
0:26:33 > 0:26:35- ..cos we were inventing the sauce.- Yeah.
0:26:35 > 0:26:37If I asked you to do this again,
0:26:37 > 0:26:40- I reckon you would do it in under ten minutes.- Yeah, probably.
0:26:40 > 0:26:44What's more, the fish only takes ten minutes in a hot oven -
0:26:44 > 0:26:47just enough time to cook some veg.
0:26:49 > 0:26:52This really is a super speedy, adaptable meal,
0:26:52 > 0:26:54perfect for busy Jodie,
0:26:54 > 0:26:57but will it satisfy the very different tastes
0:26:57 > 0:26:59of Rob and the kids?
0:27:00 > 0:27:03- Who's going to go first? - I think Pippa's already gone first.
0:27:03 > 0:27:08- Ready? On the count of three. - BOTH:- One, two, three!- Four!
0:27:08 > 0:27:10SHE LAUGHS
0:27:11 > 0:27:13- I like that.- Different flavours.
0:27:13 > 0:27:15- Really nice. - HATTIE: Yummy, yummy.
0:27:15 > 0:27:16Have you used anchovies?
0:27:17 > 0:27:21- Wow! Hello! That's my kind of food. - Yeah, and me.
0:27:21 > 0:27:23- Did you like it, Hattie?- Yeah.
0:27:23 > 0:27:27- Why did you like it? - Because I like the fish with...
0:27:27 > 0:27:29- With the bacon?- Yeah.- Oh, yummy.
0:27:29 > 0:27:32- So, you'd have it again? Yeah?- Baby Pip?
0:27:32 > 0:27:35- THEY LAUGH - Pip, Pip! Is it good, Pip?
0:27:35 > 0:27:38- Yay!- Yay!
0:27:38 > 0:27:42I think you have proved that you can play around and experiment
0:27:42 > 0:27:45- and it doesn't have to take all night.- Yeah.
0:27:45 > 0:27:49I think I need to be a bit braver and just go for it.
0:27:49 > 0:27:51That went so brilliantly well,
0:27:51 > 0:27:53not just for Jodie, but for all of them.
0:27:53 > 0:27:55They all just tore into it.
0:27:55 > 0:27:57They all munched the living daylights out of it.
0:27:57 > 0:27:58That was fantastic.
0:27:58 > 0:28:02If I can work on cooking little things like that,
0:28:02 > 0:28:06it will actually stop Rob hopefully going in the supermarket.
0:28:06 > 0:28:08Fingers crossed, Jodie.
0:28:08 > 0:28:11Another big issue for the Haynes has been food waste,
0:28:11 > 0:28:15at a cost of £60 a week, and they're not alone.
0:28:16 > 0:28:19In the UK, households throw away
0:28:19 > 0:28:227 million tonnes of food and drink every year,
0:28:22 > 0:28:26and more than half of this is perfectly edible.
0:28:26 > 0:28:31So, Gregg and Chris have come to nutritionist Hala El-Shafie
0:28:31 > 0:28:33for ideas on how to turn our food scraps
0:28:33 > 0:28:35into cut-price, tasty dinners.
0:28:38 > 0:28:41So, we set you the challenge of utilising leftovers.
0:28:41 > 0:28:44We also set you the challenge of getting it in under £3.
0:28:44 > 0:28:48- How did you get on?- Not bad. Close to the mark. £2.94.
0:28:48 > 0:28:52I'm making pork tacos, so I'm using leftover pork.
0:28:52 > 0:28:55In fact, you can reheat any leftover meat.
0:28:55 > 0:28:59- Just make sure you do it thoroughly. - And all the bits and pieces
0:28:59 > 0:29:01that most people have got in their fridge.
0:29:01 > 0:29:03I suppose everyone's got half a lettuce
0:29:03 > 0:29:05and a cucumber in their fridge, haven't they?
0:29:05 > 0:29:08The lettuce just needs shredding, along with the pork,
0:29:08 > 0:29:11before frying up a clove of garlic.
0:29:11 > 0:29:14Onions and peppers get a sizzle, too.
0:29:14 > 0:29:18This is a brilliant way of maxing out those vegetables.
0:29:18 > 0:29:21If you're looking in your fridge and you're thinking,
0:29:21 > 0:29:25"Gosh, that iceberg lettuce is looking a little bit sad, wilted,"
0:29:25 > 0:29:29shred it, as you have done, and no more food wastage.
0:29:31 > 0:29:36- Lovely.- OK, I'm also adding here half a teaspoon of chilli, but...
0:29:36 > 0:29:39- Half a teaspoon?- Would you like a little bit more?- Go on.
0:29:39 > 0:29:42- What about you?- Yeah. Yeah, chuck it in. Why not?- Right, OK.
0:29:42 > 0:29:46- Just a little bit more.- That's it. - A little bit of spi...
0:29:46 > 0:29:47Cheeky.
0:29:47 > 0:29:51And then I've got some cumin and coriander, as well. Brown coriander.
0:29:51 > 0:29:55Listen, everyone's got spices they haven't used up in their cupboard.
0:29:55 > 0:29:56- Everybody.- Everybody.
0:29:56 > 0:29:59If you just want to get a bit of flavour, you can use any spice.
0:29:59 > 0:30:02It's really down to personal taste, isn't it?
0:30:02 > 0:30:04- I like cumin, yeah.- I love that.
0:30:07 > 0:30:08This recipe's so versatile,
0:30:08 > 0:30:11you could use any meat or veg you've got left over, couldn't you?
0:30:11 > 0:30:15Absolutely. I mean, this lends itself really well to chicken also.
0:30:15 > 0:30:16Whatever you've got.
0:30:16 > 0:30:19Don't be frightened to get a little bit experimental.
0:30:19 > 0:30:22- Who's good at building? - I'll do it.- All right. OK.
0:30:23 > 0:30:25Do you know what I love about things like this?
0:30:25 > 0:30:28You can get the whole family involved, can't you?
0:30:28 > 0:30:30And I think the more interactive a meal,
0:30:30 > 0:30:32the more likely children are to eat it.
0:30:35 > 0:30:38- The taste test. - I might go for a bigger bit.
0:30:38 > 0:30:40- Are you going to have the whole lot? - Yeah. Why not?
0:30:40 > 0:30:42That smells great, doesn't it?
0:30:45 > 0:30:49- Mm. That's nice.- It's good, huh?- Mm.
0:30:49 > 0:30:51Do you know what? I might actually do this.
0:30:51 > 0:30:54- You've always got a bit of leftover meat after a roast dinner.- Mm.
0:30:54 > 0:30:57Raid the fridge, stir it all through, bit of spice.
0:30:57 > 0:30:59It's a brilliant way to use up your leftovers
0:30:59 > 0:31:02and at only £2.94, it's an absolute bargain.
0:31:02 > 0:31:03Beautiful.
0:31:06 > 0:31:11We all love a bargain, but there are times we just want to splash out...
0:31:11 > 0:31:13- Whoo!- Cheers.
0:31:13 > 0:31:16..and Rob and Jodie are no exception.
0:31:16 > 0:31:17We like entertaining.
0:31:17 > 0:31:22Rob and I usually have friends or family over for dinner.
0:31:22 > 0:31:25Tonight, mates Katie and Mark are joining them.
0:31:25 > 0:31:28Normally, Rob and Jodie would blow the budget on bubbles
0:31:28 > 0:31:32and buy £9 a pop Italian prosecco.
0:31:32 > 0:31:36So, we've replaced their usual fizz with Spanish cava,
0:31:36 > 0:31:40- but will they spot the swap? - Mm.- It's nice.- Yeah, really nice.
0:31:40 > 0:31:43- Yeah, I like that. - It's not prosecco.
0:31:43 > 0:31:45This tastes definitely like champagne.
0:31:45 > 0:31:49- It tastes really expensive. - Expensive champagne, you say?
0:31:49 > 0:31:52Actually, this cava costs under a fiver a bottle.
0:31:54 > 0:31:58But should we feel any less special drinking a cheaper fizz,
0:31:58 > 0:32:00and how does it differ to champers?
0:32:03 > 0:32:06To find out, Chris has come to Catalonia in Spain,
0:32:06 > 0:32:11the main production region for cava, to meet with Xavier Gramona,
0:32:11 > 0:32:15whose family have run a vineyard here for over 150 years.
0:32:18 > 0:32:20I'm a bit of a novice when it comes to cava.
0:32:20 > 0:32:24- Can you just explain to me what it actually is?- Of course, yes.
0:32:24 > 0:32:30Cava's a sparkling wine of Spain made in the same way as champagne.
0:32:30 > 0:32:33Champagne has to be grown in a particular area
0:32:33 > 0:32:36- and it's the same for cava?- Exactly.
0:32:36 > 0:32:42More than 95% of the grapes are planted in this area we are now,
0:32:42 > 0:32:44very close to Barcelona.
0:32:46 > 0:32:47Native to Spain,
0:32:47 > 0:32:51cava uses a different variety of grapes to French champagne,
0:32:51 > 0:32:55but like champagne, it's still produced in the traditional way.
0:32:58 > 0:33:00Once the grapes have been harvested,
0:33:00 > 0:33:03they're moved to the cellar to be transformed into cava,
0:33:03 > 0:33:06overseen by wine expert Linda Diaz.
0:33:08 > 0:33:11These are the vats where the first fermentation takes place.
0:33:11 > 0:33:14You get natural juice in the skin of each grape
0:33:14 > 0:33:18that begin to eat the sugar and that produces alcohol.
0:33:18 > 0:33:20And there you are, you have a wine.
0:33:20 > 0:33:22And how many fermentation processes are there?
0:33:22 > 0:33:25For a sparkling wine in the traditional method,
0:33:25 > 0:33:27you will have this first fermentation
0:33:27 > 0:33:31and then the second fermentation inside the bottle.
0:33:31 > 0:33:35It's this second fermentation inside the bottle
0:33:35 > 0:33:37that turns the wine into cava.
0:33:37 > 0:33:41- Here is where the magic happens.- Wow.
0:33:41 > 0:33:46Carbon dioxide is naturally produced and trapped, creating the fizz.
0:33:46 > 0:33:50This is called methode champenoise.
0:33:50 > 0:33:52So, the bubbles are formed individually
0:33:52 > 0:33:54- in each bottle, are they?- That's it.
0:33:54 > 0:33:57That's how cava is made.
0:33:58 > 0:34:01- So, are these bottles OK to drink? - No. No, no, no.
0:34:01 > 0:34:06We still have there the yeast and they need to be removed.
0:34:06 > 0:34:09The yeast that's fallen to the bottle's neck is removed
0:34:09 > 0:34:13using the traditional method of manual de-gorging.
0:34:13 > 0:34:16Here, the pressure inside the bottle
0:34:16 > 0:34:18forces the yeast to get out.
0:34:20 > 0:34:23- THEY LAUGH - Wow.
0:34:23 > 0:34:26And you have to do every single bottle by hand?
0:34:26 > 0:34:30- That's it. - That's quite a job, isn't it?- Si.
0:34:30 > 0:34:34The skill is to remove the sediment completely
0:34:34 > 0:34:36without wasting a drop of cava.
0:34:36 > 0:34:39- Do you think I could have a go? - Yeah, sure. Please.
0:34:39 > 0:34:42- SHE LAUGHS - Finger on top, yeah?- OK.
0:34:42 > 0:34:47You have to really grab the cork with your finger.
0:34:47 > 0:34:50- Like, you will feel the pressure. - Yeah.
0:34:51 > 0:34:55- Mas?- Mas. - HE LAUGHS
0:34:55 > 0:34:59- I think you've... - THEY LAUGH
0:34:59 > 0:35:00Show me the level of...
0:35:00 > 0:35:03OK, well, if you were working in Gramona...
0:35:03 > 0:35:06- I'd be fired?- Yeah. - HE LAUGHS
0:35:06 > 0:35:09Yeah, perhaps don't give up the day job, Chris.
0:35:10 > 0:35:13With Spanish cava produced in pretty much the same way
0:35:13 > 0:35:16as upmarket French champagne,
0:35:16 > 0:35:19Chris is keen to see if he can taste any difference.
0:35:23 > 0:35:26The cava has a slightly softer feel to it
0:35:26 > 0:35:28and, actually, is slightly more enjoyable,
0:35:28 > 0:35:32but there's not a huge amount of difference between the two.
0:35:32 > 0:35:36And Cava, you have this affordable price
0:35:36 > 0:35:38with huge quality.
0:35:38 > 0:35:41- Well, I'm sticking with the cava. Salud!- Salud!
0:35:41 > 0:35:43For Chris, the taste is such a close call,
0:35:43 > 0:35:46he's opting for the more affordable fizz
0:35:46 > 0:35:51because, on average, cava's around 75% cheaper a bottle.
0:35:51 > 0:35:54- Cheers! - THEY LAUGH
0:35:54 > 0:35:57So, maybe it's worth giving it a go. If we like it,
0:35:57 > 0:36:01we can all break out the bubbly without breaking the bank.
0:36:04 > 0:36:08Back in Hampshire, the swapped cava's going down nicely
0:36:08 > 0:36:10with the Haynes and their dinner guests,
0:36:10 > 0:36:14but it's not just the fizz we've swapped.
0:36:14 > 0:36:15For a dinner party,
0:36:15 > 0:36:20Jodie and Rob usually splash out on fillet steaks at a fiver each.
0:36:20 > 0:36:23But tonight, we've given them bavette steak,
0:36:23 > 0:36:26which costs just over £2 a head.
0:36:26 > 0:36:29This would cut the price of the meal by over £10.
0:36:29 > 0:36:31If they like it, that is.
0:36:32 > 0:36:34It feels like really nice steak
0:36:34 > 0:36:37because it feels like it's quite aged,
0:36:37 > 0:36:40so it should be easy to cut and quite tender,
0:36:40 > 0:36:41I think, when it's cooked.
0:36:41 > 0:36:46So, will anyone clock that they're eating a cheaper cut?
0:36:48 > 0:36:52That looks like a proper lump of meat. It's really good.
0:36:52 > 0:36:54I think the steak tastes like something you'd get
0:36:54 > 0:36:58- from a butcher rather than a supermarket brand.- Yeah.
0:36:59 > 0:37:02The steak's gone down a storm,
0:37:02 > 0:37:05and dessert hasn't cost any extra pennies.
0:37:05 > 0:37:09By using the jelly and fruit she already had in for the kids,
0:37:09 > 0:37:14Jodie's made a grown-up version by adding a generous slug of alcohol.
0:37:14 > 0:37:16She's used Pimm's this time,
0:37:16 > 0:37:19but similar drinks sitting in the cupboard could work just as well.
0:37:19 > 0:37:21The fun's in the trying.
0:37:21 > 0:37:25I'd like to sit in the garden and eat it on a really hot summer's day.
0:37:25 > 0:37:27Yeah, I think it would be really nice.
0:37:27 > 0:37:30- It's like picnic stuff, right? - Yeah.- Yeah.- A picnic pudding.
0:37:30 > 0:37:31- A picnic pudding.- There you go.
0:37:31 > 0:37:35So, the jelly went down, I think, quite well,
0:37:35 > 0:37:37and I enjoyed making it and I'd make it again.
0:37:37 > 0:37:42The dinner's been a huge success, and seeing grown-ups enjoy her food
0:37:42 > 0:37:46has shown Jodie she doesn't need to spend an age,
0:37:46 > 0:37:49or a heap of money, to make tasty, adult meals.
0:37:49 > 0:37:50My cooking is always a chore, isn't it?
0:37:50 > 0:37:53- It's been really nice... - To do something different.
0:37:53 > 0:37:55- ..for me to do something different. - There you go.
0:38:01 > 0:38:04Next morning, and it's Rob's turn in the kitchen.
0:38:04 > 0:38:09On the menu, bacon sarnies, but not as they know them.
0:38:09 > 0:38:10Oh, dear.
0:38:11 > 0:38:15I think I've destroyed some of the bacon, but, hey.
0:38:15 > 0:38:17Except it's not bacon.
0:38:17 > 0:38:19As part of the swap experiment,
0:38:19 > 0:38:23we've replaced the Haynes' usual branded bacon
0:38:23 > 0:38:27for a slightly pricier but much leaner alternative.
0:38:27 > 0:38:32I don't think that tastes like bacon. I like it, but...
0:38:33 > 0:38:36I don't know... I don't... I don't know what it is.
0:38:36 > 0:38:40The meat baffling Rob is turkey.
0:38:40 > 0:38:43These rashers have half the calories of their usual bacon
0:38:43 > 0:38:46and a whopping 95% less fat.
0:38:46 > 0:38:49But will they be a hit with the Haynes?
0:38:49 > 0:38:51The chef's made it a bit crispy.
0:38:52 > 0:38:57- Not convinced it's bacon bacon. - Do you like that?- Is it nice?
0:38:58 > 0:39:00- Thumbs up.- Yeah, thumbs up!
0:39:00 > 0:39:03- SHE LAUGHS - Thumbs up. I like this.
0:39:03 > 0:39:05I don't think I'd swap it, though.
0:39:05 > 0:39:09- It's not...- Not for you? - ..my cup of tea. No, not really.
0:39:09 > 0:39:14So, the turkey's a yes from Pippa and Rob and a no from Jodie.
0:39:14 > 0:39:17Don't lick the jam. Bite the toast.
0:39:17 > 0:39:20For her breakfast, Hattie's having strawberry jam.
0:39:20 > 0:39:24- Mm-mm-mm!- Is that good?- Mm-hm.
0:39:24 > 0:39:28- Do you think this is the jam that we normally buy?- Mm-hm.
0:39:28 > 0:39:33- It's the same jam, but in a... - Different pot.- ..in a different pot.
0:39:33 > 0:39:35Sorry, Hattie. It's a swap.
0:39:35 > 0:39:38Like the turkey bacon, it costs a little more,
0:39:38 > 0:39:42but is healthier, with 16% less sugar.
0:39:42 > 0:39:46You want another four slices? Wow!
0:39:46 > 0:39:49Well, that jam does look delicious.
0:39:51 > 0:39:56With the swap week in full swing, Chris is paying a visit.
0:39:56 > 0:40:00- Hello.- Hello, mate.- How are you? - Very well. Come in.- Thank you.
0:40:00 > 0:40:01He's got a plan
0:40:01 > 0:40:06to stop Rob's expensive solo trips to the supermarket
0:40:06 > 0:40:09by using ingredients they already have
0:40:09 > 0:40:12to make the quick, tasty food Rob loves.
0:40:12 > 0:40:16If this goes well, it'll save on waste as well as money.
0:40:16 > 0:40:17Do you know, in your cupboard and freezer,
0:40:17 > 0:40:20you've got over £270 worth of food.
0:40:20 > 0:40:23- HE CHUCKLES - Really?
0:40:23 > 0:40:25- I mean, that's a lot, isn't it? - That's a lot, yeah.
0:40:25 > 0:40:28So, in amongst that, there must be enough ingredients
0:40:28 > 0:40:30that you can put together
0:40:30 > 0:40:32and make a healthy recipe that you'll enjoy eating.
0:40:32 > 0:40:34I would certainly hope so.
0:40:34 > 0:40:37So, what we're going to make today is chickpea burgers.
0:40:37 > 0:40:40Chickpeas are packed with protein and fibre.
0:40:40 > 0:40:42Plus, they can be stored for ages
0:40:42 > 0:40:45without losing any of their nutritional goodness.
0:40:45 > 0:40:47In Chris's recipe,
0:40:47 > 0:40:51they're joined by another store cupboard staple - sweetcorn.
0:40:51 > 0:40:52We're going to mash these.
0:40:52 > 0:40:54You could do this in a food processor or a blender,
0:40:54 > 0:40:57but actually, it's just as easy, and quicker,
0:40:57 > 0:40:59to do it with just a normal potato masher.
0:40:59 > 0:41:02- So, if you just get into that.- Yeah. - Give that a real good mash up.
0:41:02 > 0:41:04And this is so quick and easy.
0:41:04 > 0:41:06You can make this when you get home from work.
0:41:06 > 0:41:08- The kids will love them, I'm sure.- Yeah.
0:41:10 > 0:41:12So, to give you the heat and the flavour,
0:41:12 > 0:41:15we've got some dried spices and herbs here. They're so versatile.
0:41:15 > 0:41:17You can make lots of different recipes with them
0:41:17 > 0:41:19and they don't go off.
0:41:19 > 0:41:22- So, we've got some paprika there. - Lovely.
0:41:22 > 0:41:25- Some onion granules here. - In with them.
0:41:28 > 0:41:31What you could do is you could start off like this
0:41:31 > 0:41:34without putting too much spice in it,
0:41:34 > 0:41:36make a batch, take it out,
0:41:36 > 0:41:40- use that for the kids and then... - Add to it.- ..put loads of chilli
0:41:40 > 0:41:43- or different flavours in for yours and Jodie's.- Yeah.
0:41:43 > 0:41:46OK, so, we're going to put a little bit of lemon juice in.
0:41:46 > 0:41:50One of these chickpea burgers counts as two of your five a day
0:41:50 > 0:41:55- and it has over 70% less fat than a beefburger.- There we go.
0:41:55 > 0:41:57So, now we'll add a little bit of flour to bind it together.
0:41:57 > 0:41:59- We're using chickpea flour...- OK.
0:41:59 > 0:42:02..cos you can never have too many chickpeas in your recipe, can you?
0:42:02 > 0:42:04- Of course. No. - HE LAUGHS
0:42:04 > 0:42:06Chickpea flour gives the best result
0:42:06 > 0:42:09and is readily available in supermarkets,
0:42:09 > 0:42:13but you can use any flour that's sitting in your cupboard.
0:42:13 > 0:42:16Right, OK. So, if you just grab a little bit,
0:42:16 > 0:42:20make that into a nice, compact little patty.
0:42:22 > 0:42:24Look at that.
0:42:24 > 0:42:27We'll just brush a little bit of oil over the top of these.
0:42:30 > 0:42:31Look at that.
0:42:33 > 0:42:37- Looking forward to trying one of these?- Yeah, let's have a go.
0:42:37 > 0:42:38They look really good, as well.
0:42:40 > 0:42:42- Shall we get in?- Yeah, why not?
0:42:47 > 0:42:51- I like that.- That's lovely, isn't it?- Nice. Really good.
0:42:51 > 0:42:52And to think we've made that
0:42:52 > 0:42:54just out of stuff that was already in your cupboards.
0:42:54 > 0:42:57- And the kids will go for that, as well.- Yeah?- Mm.
0:42:57 > 0:42:59They're so quick and easy to make, as well.
0:42:59 > 0:43:03- They're great, yeah.- And they cost 73p each.- That's really cheap.
0:43:03 > 0:43:06- That's amazing value, isn't it? - That's really cheap, yeah.
0:43:06 > 0:43:08Absolute bargain.
0:43:08 > 0:43:10Hopefully, I've managed to convince him
0:43:10 > 0:43:13that there are so many great ingredients already in his cupboards
0:43:13 > 0:43:15that he doesn't have to go to the shop every day
0:43:15 > 0:43:17to buy ingredients that then end up in the bin.
0:43:19 > 0:43:24Chris has successfully curbed Rob's reliance on ready-made titbits,
0:43:24 > 0:43:26but on those occasions when we feel we need
0:43:26 > 0:43:31to buy packaged, snacky food, how do we buy wisely?
0:43:31 > 0:43:36Gregg and Chris have come to nutritionist Hala to find out.
0:43:36 > 0:43:40In all our foods that are packaged, we have a labelling system.
0:43:40 > 0:43:44Here - fat, saturates, sugars and salt.
0:43:44 > 0:43:45But how do we know...?
0:43:45 > 0:43:49- I don't know whether 13g of fat is good or bad or indifferent.- Yeah.
0:43:49 > 0:43:51OK, so, that's why the Food Standards Agency
0:43:51 > 0:43:53have brought out a traffic light system.
0:43:53 > 0:43:56So, as you can see here, which is much clearer,
0:43:56 > 0:43:59what we really should be looking at in our shopping trolleys
0:43:59 > 0:44:02- is foods that are mostly in the greens, OK?- Right, OK.
0:44:02 > 0:44:06Moderate amounts in the amber and only a few items in the red.
0:44:06 > 0:44:12So, green means it's low in the calories, fat, sugar or salt,
0:44:12 > 0:44:15amber - medium, and red - high.
0:44:15 > 0:44:16Well, that's easy to understand.
0:44:16 > 0:44:21- But reading this, this says for the 90g portion.- Yeah.
0:44:21 > 0:44:22Is that the whole container?
0:44:22 > 0:44:26Those numbers relate to the portion size, but not the whole pack.
0:44:26 > 0:44:28For example, here, you've got these olives
0:44:28 > 0:44:33- and the label is referring to only a fifth of the pack.- Oh, yeah.
0:44:33 > 0:44:37- Yeah, yeah, yeah, yeah. I see. - Now, with something such as olives,
0:44:37 > 0:44:41it's very easy to eat a lot more than just a fifth of that pack.
0:44:41 > 0:44:43So, it's important to remember
0:44:43 > 0:44:46the traffic light system usually relates to the portion size
0:44:46 > 0:44:49printed on the pack, not the whole pack.
0:44:49 > 0:44:51Here is a brilliant example.
0:44:51 > 0:44:54That is amber, that fat, and it's 13%,
0:44:54 > 0:44:56but that's for a quarter of the pack.
0:44:56 > 0:44:57So, if you ate the whole pack,
0:44:57 > 0:45:03- that would be 52% of your guideline for the day.- Yes.- 52...
0:45:03 > 0:45:07Over half the fat intake for the day in that platter,
0:45:07 > 0:45:09yet that looks amber.
0:45:09 > 0:45:12- Yeah.- Who are these numbers actually based on?
0:45:12 > 0:45:15So, they're based on an average woman having moderate activity.
0:45:15 > 0:45:18It's based on a woman? I thought it would be based on a bloke.
0:45:18 > 0:45:20I didn't realise it was based on a woman. So...
0:45:20 > 0:45:23That's interesting, isn't it? I mean, it is confusing,
0:45:23 > 0:45:27but I think what is very clear is you should be reading the pack,
0:45:27 > 0:45:30taking note of the information that they've given you
0:45:30 > 0:45:33- and working it out from there. - Absolutely.
0:45:33 > 0:45:35Well, that's cleared that up.
0:45:37 > 0:45:40Back in Hampshire, it's the final meal of the swap.
0:45:40 > 0:45:43Time-conscious Jodie is being brave
0:45:43 > 0:45:46and, on her own, making an evening meal
0:45:46 > 0:45:48that's way off her usual meat and two veg
0:45:48 > 0:45:52in a bid to get Rob and her eating together again.
0:45:52 > 0:45:53In an ideal world,
0:45:53 > 0:45:57I'd like to eat a meal with Rob and for him to enjoy it.
0:45:58 > 0:46:01Before this week, Jodie assumed that
0:46:01 > 0:46:04to make anything a little more adventurous would take an age,
0:46:04 > 0:46:06but after cooking with Gregg,
0:46:06 > 0:46:10she's realising tasty food can be simple and quick.
0:46:10 > 0:46:12On tonight's menu,
0:46:12 > 0:46:15mini Spanish omelettes with stuffed peppers and mushrooms.
0:46:15 > 0:46:18I'm excited about this recipe, actually.
0:46:18 > 0:46:21I've made a big sort of tortilla before -
0:46:21 > 0:46:23a frittata or whatever they're called -
0:46:23 > 0:46:24but not little ones.
0:46:25 > 0:46:30Jodie's filling a muffin tin with diced, fried potatoes and onions
0:46:30 > 0:46:32topped with cooked peas.
0:46:32 > 0:46:36I hope this will satisfy Rob's need for exotic foods.
0:46:36 > 0:46:38He does like a lot of spice and things like that,
0:46:38 > 0:46:41but he does appreciate
0:46:41 > 0:46:44different, you know, Mediterranean food, as well,
0:46:44 > 0:46:46so I hope that he does like it.
0:46:46 > 0:46:48And the fact that I've gone
0:46:48 > 0:46:50to all the trouble of cooking it,
0:46:50 > 0:46:51it's, you know...
0:46:51 > 0:46:53He better eat it.
0:46:54 > 0:46:57We'll soon find out.
0:46:57 > 0:46:58Once the eggs have been added,
0:46:58 > 0:47:02these savoury delights just need around ten minutes in a hot oven.
0:47:06 > 0:47:09For the peppers, Jodie stuffs in garlic, basil
0:47:09 > 0:47:13and halved cherry tomatoes, then puts in the oven to roast.
0:47:13 > 0:47:14Simple.
0:47:19 > 0:47:22Next, Jodie fries the mushrooms in garlic and butter
0:47:22 > 0:47:25and seasons with lemon juice and parsley.
0:47:26 > 0:47:29I like the fresh herbs in it.
0:47:29 > 0:47:32That's kind of up my street, so...
0:47:32 > 0:47:35And Rob's, too, so I think he'll like that.
0:47:35 > 0:47:39And they only take five minutes to do. Perfect.
0:47:41 > 0:47:45I've actually outdone myself on this one, I think. It looks really nice.
0:47:45 > 0:47:50It looks like really nice, professional kind of tapas.
0:47:50 > 0:47:52Which is just the kind of food
0:47:52 > 0:47:55picky Rob's been spending a fortune on.
0:47:56 > 0:48:00So, after years of Rob coming home and rejecting Jodie's dinners,
0:48:00 > 0:48:05- could this be the night that marks a brand-new start?- Yum.- Yum.
0:48:05 > 0:48:09- It looks good.- It does look good, if I say so myself.
0:48:16 > 0:48:21- It's nice.- It's good, yeah? - They're great.- Yeah.
0:48:21 > 0:48:22They are really good.
0:48:22 > 0:48:27- It's really fresh flavours. - Yeah.- It's lovely.- Yeah.
0:48:27 > 0:48:30- Hats off to you. Well done.- Thanks.
0:48:30 > 0:48:31Well done indeed.
0:48:31 > 0:48:34And to top it off, Jodie's tapas-style dinner
0:48:34 > 0:48:39costs a fiver less than Rob's usual shop-bought version,
0:48:39 > 0:48:43potentially saving them nearly £300 a year.
0:48:45 > 0:48:47Overall, that's a real pleasant change.
0:48:47 > 0:48:50It's a real surprise, to be honest with you.
0:48:50 > 0:48:52Very light, nice flavours.
0:48:52 > 0:48:56Different to the norm, what we would usually have.
0:48:56 > 0:48:58I would be definitely happy
0:48:58 > 0:49:01for that to be thrown in the meal plan once a week.
0:49:09 > 0:49:11With the experiment finished,
0:49:11 > 0:49:15Gregg and Chris are back to find out if their master plan worked.
0:49:16 > 0:49:18So, how do we think they've got on this week?
0:49:18 > 0:49:23The key to this is Rob enjoying the food that Jodie's cooking.
0:49:23 > 0:49:27- That is pivotal.- Yeah. Because there were some big issues.
0:49:27 > 0:49:29Their waste figure was enormous,
0:49:29 > 0:49:32and poor Jodie, you know, felt completely un-validated
0:49:32 > 0:49:34by cooking meals that weren't getting eaten,
0:49:34 > 0:49:36and Rob felt hard done by
0:49:36 > 0:49:37because he felt he was being catered for
0:49:37 > 0:49:40and he had to go to the shop every day to buy his own food.
0:49:40 > 0:49:43- I mean...- It was not a happy scenario, was it?- No.
0:49:43 > 0:49:45I mean, Jodie was doing quite a thrifty shop,
0:49:45 > 0:49:47but Rob was spending more than Jodie
0:49:47 > 0:49:50buying things that he wanted to eat.
0:49:50 > 0:49:53I said I thought we could save them £75 a week.
0:49:53 > 0:49:55Yeah. And I said 90, didn't I?
0:49:56 > 0:50:00Oof! Well, I suppose there's only one way to find out, isn't there?
0:50:00 > 0:50:02They may have been separate at the start of the swap,
0:50:02 > 0:50:06but now Rob and Jodie are very much reunited.
0:50:06 > 0:50:08I've learnt, over the whole process,
0:50:08 > 0:50:11that you don't need to spend ridiculous amounts of money
0:50:11 > 0:50:13to have good food on the table at home.
0:50:13 > 0:50:16And also, using the stuff out of the cupboards, as well.
0:50:16 > 0:50:18It's been a big learning curve.
0:50:19 > 0:50:22But how big are the savings?
0:50:23 > 0:50:28- Hello.- Hello.- Hi.- How are you? - Hello. Come in.- Thank you very much.
0:50:28 > 0:50:32- So, how have we got on? - Bit nervous at first, but...
0:50:32 > 0:50:34- It's made all the difference, hasn't it?- Yes.
0:50:34 > 0:50:37- Yeah, it's been really good. - What were you nervous of?
0:50:37 > 0:50:40- Just the unknown, I think. - Were you nervous, Rob?
0:50:40 > 0:50:42No, not at all, to be honest with you.
0:50:42 > 0:50:45- It's been an opportunity to try different things.- Yeah.
0:50:45 > 0:50:48Obviously, you've done most of the cooking this week, different meals.
0:50:48 > 0:50:50I think that's why I was more nervous -
0:50:50 > 0:50:52cos it had a bit more of an impact on me, I think.
0:50:52 > 0:50:54We got some flavours back.
0:50:54 > 0:50:56Has your workload increased because of it?
0:50:56 > 0:50:59- No. - SHE LAUGHS
0:50:59 > 0:51:01I thought it was going to. I'm quite disappointed
0:51:01 > 0:51:03- that it hasn't. - THEY LAUGH
0:51:03 > 0:51:06- I, however...- I wasn't right. - SHE LAUGHS
0:51:06 > 0:51:09Rob, anything you found particularly challenging?
0:51:09 > 0:51:11No, not really.
0:51:11 > 0:51:14- I mean, I've been keeping away from the supermarket.- Yeah.
0:51:14 > 0:51:16- Have you missed it?- No.
0:51:16 > 0:51:18How nice is it, though,
0:51:18 > 0:51:21the pair of you sitting down to a meal that you're both enjoying?
0:51:21 > 0:51:23- Cos this hasn't happened in a while?- It hasn't, no.
0:51:23 > 0:51:25- No, it's never happened before. Ever.- No.
0:51:25 > 0:51:28- Apart from this last couple of weeks.- It's been brilliant.
0:51:28 > 0:51:30Is there a new-found feeling of cooperation?
0:51:30 > 0:51:32- Yes.- Yeah, definitely.
0:51:32 > 0:51:35We seriously used to have serious bickering arguments about this.
0:51:35 > 0:51:37SHE LAUGHS
0:51:37 > 0:51:41- How is it different now?- I think we consult each other a bit more...
0:51:41 > 0:51:42- Yeah.- ..and communicate a bit...
0:51:42 > 0:51:45- We talk.- Yeah. - THEY LAUGH
0:51:45 > 0:51:47Would you like to see what it is you've really been eating?
0:51:47 > 0:51:48- Yes.- Yeah.
0:51:53 > 0:51:57- Tuna?- It looked really nice, so... - And it went down the same.
0:51:57 > 0:51:59- The kids enjoyed it. - Yeah, it was nice.
0:51:59 > 0:52:02Well, we did, in fact, swap it.
0:52:02 > 0:52:07- HE LAUGHS - Oh, good Lord.- OK. Wow.
0:52:07 > 0:52:09You wouldn't notice the difference.
0:52:09 > 0:52:12- No, and I would never pick that up. - Have a look at that.
0:52:12 > 0:52:16- Stop it.- You stop it. - Really?- Oh, my gosh.
0:52:16 > 0:52:20- Per can?- Yeah.- Oh, my God.- Wow.
0:52:20 > 0:52:24And not only that, it's MSC certified,
0:52:24 > 0:52:25pole and line caught,
0:52:25 > 0:52:28so, perfectly ethically, sustainably sourced,
0:52:28 > 0:52:30and this is 25% bigger.
0:52:30 > 0:52:32That's a massive keeper.
0:52:33 > 0:52:37'So, that little swap would save them over 60 quid a year.
0:52:37 > 0:52:41'But what about Jodie's triumphant tapas-style tea?'
0:52:43 > 0:52:45- You made your own tapas, didn't you?- Yes.
0:52:45 > 0:52:49- We usually just buy it prepared. - Yeah.- How did they go down?
0:52:49 > 0:52:51- Brilliant.- Really nice. Really liked that.
0:52:51 > 0:52:55- Everybody liked them?- Yeah.- Yes. And the little frittata things,
0:52:55 > 0:52:57- the kids quite like those, as well.- Yeah.
0:52:57 > 0:53:00'But what's the saving compared to buying tapas ready-made?'
0:53:02 > 0:53:04- HE LAUGHS - Really?
0:53:05 > 0:53:08- That's a lot. - That's a lot of money.- Yeah.
0:53:08 > 0:53:11- One meal.- Yes.- Good Lord.
0:53:11 > 0:53:15If you made your own tapas once every two weeks,
0:53:15 > 0:53:18you would save about £132 a year.
0:53:18 > 0:53:19Oh, my goodness.
0:53:20 > 0:53:24- Shall we carry on making our own tapas?- Yes.- Yeah, having that.
0:53:24 > 0:53:26'Fantastic.
0:53:26 > 0:53:29'Now, what sort of savings do they stand to make
0:53:29 > 0:53:31'on their dinner party steak?'
0:53:31 > 0:53:33- Really good.- Yeah, loved it. - Yeah?- Yeah.
0:53:33 > 0:53:35Yeah. Our guests liked it, as well, didn't they?
0:53:35 > 0:53:37- Really, really nice.- Yeah.
0:53:37 > 0:53:39- That was, like, one of the best steaks we've ever had.- Yeah.
0:53:39 > 0:53:41- Was it really?- Yeah, absolutely.
0:53:41 > 0:53:44- We usually spend money on, like... - Yeah, fillet steak.
0:53:44 > 0:53:48OK, well, we did, in fact, swap it for this -
0:53:48 > 0:53:50a slightly different cut.
0:53:50 > 0:53:51- This is bavette steak.- That's...
0:53:51 > 0:53:55- It was great.- Look at that. SHE GASPS
0:53:55 > 0:54:01Serving up this steak to four people will save Rob and Jodie over £10.
0:54:01 > 0:54:04And even though you're only having this once a month, roughly...
0:54:04 > 0:54:05- Aren't you?- Yeah.
0:54:05 > 0:54:08..by going to a cheaper cut of meat, over the course of a year,
0:54:08 > 0:54:13- that could save you £138.24. - Oh, my goodness.- It's...
0:54:13 > 0:54:16It's just going straight in the bag as a keeper.
0:54:16 > 0:54:18'In fact, there were only a few swaps
0:54:18 > 0:54:21'that the Haynes turned down flat.
0:54:21 > 0:54:24'The bacon that wasn't bacon was a bit of a turkey.'
0:54:24 > 0:54:27- Would you have it again? Cos if not...- No, I wouldn't.- OK.
0:54:27 > 0:54:29- Well, then, we're... - We're going to dump it?
0:54:29 > 0:54:31'Luckily, most were a winner,
0:54:31 > 0:54:34'like this cava at less than a fiver a bottle,
0:54:34 > 0:54:38'which Jodie and her friend thought might be costly champagne.'
0:54:38 > 0:54:40Spanish cava.
0:54:42 > 0:54:44- SHE GASPS - What?!
0:54:44 > 0:54:48- HE LAUGHS - Oh, Lord.- No way.
0:54:48 > 0:54:52'In the end, Rob and Jodie accepted three quarters of our swaps,
0:54:52 > 0:54:56'saving themselves more than £280 a year
0:54:56 > 0:54:59'on just these four items alone.'
0:54:59 > 0:55:01- That's a lovely sausage. - You liked those, didn't you?
0:55:01 > 0:55:05- They're all right, yeah. - Good, I'm pleased. Cos look.- Wow.
0:55:05 > 0:55:08'So, what did the pair make of the pricier swaps?'
0:55:08 > 0:55:11We gave you this. Strawberry jam.
0:55:11 > 0:55:14This actually cost 14p more,
0:55:14 > 0:55:19but the reason we gave you this is it's 16% less sugar.
0:55:19 > 0:55:23- Wow.- Yeah.- And it's got more fruit. - Yes.- That's better.
0:55:23 > 0:55:25- We're getting healthier and healthier, aren't we?- Yeah.
0:55:25 > 0:55:28- Yeah, that's great.- That's a definite swap, then.- Definite, yeah.
0:55:28 > 0:55:31'So, how much money have they saved?'
0:55:31 > 0:55:33So, when we first met you at the supermarket,
0:55:33 > 0:55:37you were spending £187.13 a week.
0:55:37 > 0:55:40That's devastating.
0:55:40 > 0:55:44£94.50 of that was you, Rob.
0:55:44 > 0:55:46Okey doke. Yeah.
0:55:46 > 0:55:52So, we've actually managed to save you £91.04 a week.
0:55:52 > 0:55:55HE LAUGHS
0:55:55 > 0:55:57- Good Lord. - That's your...your whole...
0:55:57 > 0:56:00- That's my shop. - SHE LAUGHS
0:56:00 > 0:56:03- It's not far away.- That's brilliant. - Oh, my goodness.- That is brilliant.
0:56:03 > 0:56:06And the food's been great. It's not like we've missed out on anything.
0:56:06 > 0:56:09- We haven't. - Over the course of a year,
0:56:09 > 0:56:11if you stick to this, you will save
0:56:11 > 0:56:17£4,734 and a few pence.
0:56:17 > 0:56:19- We're going to stick to it. - Can't believe that.
0:56:19 > 0:56:21- So much money.- It's a lot of money.
0:56:21 > 0:56:22- Continue the good work. - No looking back.
0:56:22 > 0:56:24That's the way we're going to live now.
0:56:24 > 0:56:28- Congratulations. Well done. - Thank you.- Well done.- Thank you.
0:56:31 > 0:56:33There's going to be a lot of changes in the house -
0:56:33 > 0:56:37- less waste, eating healthily. - We've already started, haven't we?
0:56:37 > 0:56:38We didn't work together before
0:56:38 > 0:56:40and now we're working together rather than...
0:56:40 > 0:56:43Yes, that's a big thing for us, isn't it?
0:56:43 > 0:56:46- It's a first.- Yeah. - SHE LAUGHS
0:56:47 > 0:56:49- Hey!- Well, I think we done that, didn't we?
0:56:49 > 0:56:52Oh, I think we did really well. They did amazingly well.
0:56:52 > 0:56:55They're eating healthier, they're working together
0:56:55 > 0:56:57- and yes, of course, they have saved money.- Their food waste is down
0:56:57 > 0:57:00and Rob's not going to the supermarket every day.
0:57:00 > 0:57:01That was a clean sweep, wasn't it?
0:57:01 > 0:57:04- How much did you say you would save them?- £90.
0:57:04 > 0:57:07- You got it bang on, didn't you? - I think I was about a pound out.
0:57:07 > 0:57:09- Does it hurt to always be right? - Well, I don't know.
0:57:09 > 0:57:11You should give it a go, see what you think.
0:57:11 > 0:57:15- Next time...- There's nothing in that trolley that needs cooking.
0:57:15 > 0:57:18- ..a family in trouble.- Are you OK?
0:57:18 > 0:57:21With high emotions and a high food bill...
0:57:21 > 0:57:23I've got your receipts here.
0:57:23 > 0:57:26- ..can Chris and Gregg deliver? - Are you nuts?