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