The Haynes Family Eat Well for Less?


The Haynes Family

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-Ooh, Creme Eggs. Ooh, Maltesers. Ooh!

-The "ooh" theory to shopping.

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Gregg Wallace and greengrocer Chris Bavin are back

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for their biggest challenge yet...

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I like my food, but this is embarrassing.

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That doesn't bother you, does it?

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..to help families slash their weekly food bills.

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This family is spending an outrageous amount of money.

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Getting quite emotional about that.

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They're going undercover...

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-Oh, no.

-I've got to go and do a top-up shop anyway, so...

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You're already planning to do a top-up shop in the middle of a shop!

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..and taking over kitchens...

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-I ain't having this.

-What is that?

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Where's my stuff?

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..to find out where we can spend less...

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-Just under six grand.

-It's stupid money.

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..and where, on the odd occasion,

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it might be worth spending a little more.

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-That's the good stuff.

-That is.

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-Restaurant standard.

-They'll be checking out the country's

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most popular food and drink...

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My co-presenter tries to get me to do this

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-after a long shoot day, actually.

-Three, go!

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..and giving the Great British public their say.

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-Yeah, that was delicious.

-No, that's not right.

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They'll be conjuring up cut-price recipes...

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-Ta-dah!

-Anybody can make this dish.

-And it was less than £2.50.

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..but at the end of the day,

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will Gregg and Chris prove that you really can eat well for less?

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-SHE GASPS

-This is all about breaking habits

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and learning something new.

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-No!

-SHE LAUGHS

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Let's get to work.

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-Three for a fiver.

-Yeah, but I like having my own bottle.

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This week, we're with Rob and Jodie...

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Oh, my goodness me. They can't even drink the same bottle of beer.

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..who can't agree on their family food shop.

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I'd rather you eat what I cook, though.

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I think we've just got different tastes, at the end of the day.

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Divided by dinners, dad Rob does his own daily trolley dash.

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Some tapas. It's probably only me that's going to eat it.

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But all this extra shopping means a lot of wasted food.

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Nearly £1,500 a year is going in the bin.

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Can Gregg and Chris fix this spiralling food bill?

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-Are you committed to making a change?

-100%.

-Yeah, absolutely.

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This week, we're in Hampshire.

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-ALL:

-We're the Haynes family!

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And the Haynes are four-year-old Hattie,

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-18-month-old Pippa, dad Rob and mum Jodie.

-Cheese!

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Rob and Jodie got together 17 years ago.

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We met at a company at the airport,

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and Rob came into the office and caught my eye.

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And the rest, as they say, is history.

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-Yes.

-SHE LAUGHS

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And with marriage and the arrival of their little girls,

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they are one happy family,

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except when it comes to food.

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-We argue about shopping.

-Yeah.

-Yeah.

-Yeah, cos...

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What you've bought, what I've bought.

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One problem is Jodie's work.

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As a part-time childminder,

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she has a lot of mouths to feed in little time,

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and this has made cooking a chore.

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Feeding up to six children every evening is quite hard work.

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They all like different things.

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It would be really nice to go in the kitchen

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and spend two or three hours cooking a lovely dinner,

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but I don't have the time.

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Really, food is quite mundane and boring for me

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because I have to get everybody fed, basically, by a certain time.

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But the kids aren't the only tricky mouths to feed.

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There's also Rob.

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Working long hours at Heathrow Airport

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means he's often late home and picky when he gets there.

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-Smells nice.

-Don't fancy it, though?

-Sorry, babe.

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Most of the time, Rob rejects Jodie's home-cooked dinners.

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-I'm the awkward one.

-HE CHUCKLES

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If I've spent all day cooking it

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and then he comes in and he may or may not eat it,

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that's quite disheartening.

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To put it bluntly, Rob finds Jodie's child-friendly meals just too bland.

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Jodie's style of cooking would probably be traditionally British.

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I sound really snobby here, but I like different flavours.

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So, Rob really likes Thai stuff, Oriental stuff,

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stuff with chilli that's got a kick to it or a spice.

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She might not want to eat what I want to eat,

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so, again, that's probably the root of the problem.

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And I'm kind of like, "OK, what do I do?"

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You know, it's a bit difficult to keep everybody happy

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and I don't have time to keep everyone happy.

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Failing to find one meal to suit all means that, after work,

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Rob often stops off at the supermarket.

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Some tapas.

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Well, I quite like tapas. Three for £5.

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Having said that, it's probably only me that's going to eat it.

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Or not eat it.

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With Rob buying more food than he needs

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and Jodie cooking meals Rob won't eat,

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a lot of food ends up being chucked out.

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I think we're wasting probably about £30 to £40 worth of food a week,

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which is a lot, and it is annoying, really,

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just because we haven't planned things properly.

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It's come to a point, though,

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where I think we're both realising that we do lead sort of separate...

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-Lives.

-..lives in the evening.

-Yeah.

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And we both need to try and find something that works for both of us.

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The money that we're wasting,

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the food that we're wasting, we can't really...

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-And plan.

-We just need some help.

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-Yeah.

-SHE LAUGHS

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You certainly do.

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Good job Gregg and Chris are up for the challenge.

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Jodie and Rob have arrived at their local supermarket.

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-Are you pushing?

-You're pushing.

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Usually, Jodie does the family shop on her own,

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but to see where their differences really lie,

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today, we've asked them to do it together.

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And they've no idea Gregg and Chris are in store, ready to spy.

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Straight down here?

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For a better view, it's back to a storeroom for our detectives.

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Here we go. Right.

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That's what I want to get.

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SHE LAUGHS

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-Er...

-Cos you can get two of them for one of them.

-No, no, no.

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Get that one, please.

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Ooh! Hold on. Has Jodie got a list?

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-GREGG: Has she?

-I wanted to get some more of that cos it's cracking.

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-Why?

-That's that one that I like, so...

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-Yeah, but you like it.

-Yeah, that's right.

-I don't like it.

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Oh, right. Well, don't eat it, then.

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-BOTH:

-Ooh!

-That was throwing down the gauntlet, wasn't it?

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HE LAUGHS Ooh!

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These will do them all week.

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And the brands have started going in now. Big-brand yoghurt.

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-That'll do.

-Branded butter.

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'With so many young mouths to feed,

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'childminder Jodie's filling the trolley with products and brands

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'she knows the kids will eat, but it's not what Rob wants.'

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-That looks nice.

-Paella?

-Paella.

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Frozen paella?

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Ribs? Go on, then. You do your bit here.

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All right, let's have a look. "Mini sticky..."

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What are we going to have with them?

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-What do you mean "we"?

-HE LAUGHS

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Right, OK.

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Hang on a minute.

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I'd rather you eat what I cook, though.

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You can make a nice Thai green curry, then.

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No, I don't want Thai green curry.

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OK, there's a real conflict here.

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Rob made a suggestion of something that he might like to eat

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and she said no.

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Yeah.

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'And the taste divide doesn't stop there.

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'Who's for a beer?'

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-Three for a fiver.

-Yeah, but I like having my own bottle.

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Yeah, you can. That's what I'm saying.

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-No, I don't want one that big.

-Three for a fiver.

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Oh, my goodness me. They can't even drink the same bottle of beer.

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-Just drink it out of a glass.

-Oh, no, but it's not the same.

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-Course it is.

-No, it's not.

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The issue seems to be here that the pair of them simply cannot agree

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on what it is they should eat and drink together.

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No, I completely agree. Shall we go and have a chat?

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Yeah, yeah, come on, let's go.

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'As they hit the snack aisle,

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'Jodie and Rob have no idea they are about to be rumbled.'

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I do like them.

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-Now, about the size of this bottle of beer.

-Oh, my God!

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Can you even agree on what supermarket to come to?

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-We never shop together.

-We never shop together.

-It doesn't show.

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It's probably just as well. I don't think you'd be married much longer.

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-Are you done, do you think?

-I think so.

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Shall we get this through the till?

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So, I know you find it difficult to agree

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on a few things on the way round, but who's in charge of the shop?

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-Me, me. I'm in charge.

-Are you?

-Yes.

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-Cos she goes shopping on her own.

-SHE LAUGHS

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-What are these things for?

-Eating. They're for me. They're snacks.

-OK.

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So, you just want a snack when you come in from work, don't you?

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-You don't want a dinner.

-No. It's an expensive way of shopping.

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-You don't eat the same things?

-No.

-ROB LAUGHS

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Rob likes spicy, picky,

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those kind of things when he gets in from work,

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whereas I'm thinking, "Dinner. Dinner for the children."

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-Functional.

-Functional.

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-But you're cooking for functionality and practicality.

-Yeah, yes.

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-You're purely driven by flavour...

-Yes.

-..and snacking.

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-You like to pick at things. You don't want a big meal.

-That's it.

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And you don't believe those two things can be found in one meal.

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-Yeah, that's the problem.

-They can.

-Right, OK. That's fine.

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-We're in. It's good.

-SHE LAUGHS

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'So, the big question is - what did this trip cost them?'

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So, we've got one shop here.

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-That's not all the shopping cos you're going to shop again.

-Yeah.

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So, how much do you think you've spent here?

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-No idea.

-I don't know. 100.

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You've actually spent...

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-..109.

-Ah, not bad.

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'Well, it wouldn't be if this was

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'Rob and Jodie's only shop of the week.

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'But this is just a fraction of the Haynes' weekly food shop,

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'and Gregg and Chris have a month's worth of receipts to prove it.'

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So, how many times do you guys think you're going shopping every week?

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Er, I'd probably go three or four times a week.

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I probably go three or four times a week.

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-SHE LAUGHS

-OK, well, you're right.

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You're going four times a week, on average.

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You're, in fact, going an average of seven times...

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-SHE GASPS

-..a week.

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So, collectively, you're going to the shop

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11 times every single week.

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That's outrageous.

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'So, what sort of damage is 11 supermarket trips a week

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'doing to the family's bank balance?'

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Well, we've got your receipts here.

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Jodie, you're spending £92.63 a week

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on feeding you, the kids

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-and occasionally you...

-SHE LAUGHS

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..which, actually, I think is quite reasonable.

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'Not bad at all.

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'The national average food spend for a family of four is £81.40,

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'but there's still Rob's receipts to come.'

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-THEY LAUGH

-Rob...

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-..you're spending £94.50 a week...

-SHE GASPS

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-..on feeding yourself and occasionally you.

-Oh.

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'Rob's daily supermarket sprees means the Haynes are spending

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'over double the national average - enough to feed two families.'

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Your total food bill annually

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is £9,730 and a few pence a year.

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-That's shocking.

-Yeah, that's...

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That's nearly my part-time wage for childminding.

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-Nearly ten grand.

-Ten grand a year.

-Mm-hm.

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That's stupid money.

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-So, you're working just...

-For food.

-For food.

-..for food.

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-And nearly five grand of that is you.

-Ooh!

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That's a mega food bill. 200 quid a week is a mega food bill.

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-It's outrageous. Just on food. It's got to change.

-Yeah.

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-I'm lost for words. I really am.

-Yeah.

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Are you committed to making a change?

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-100%.

-Yeah, absolutely.

-100%.

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'Shocked by the sums, the Haynes are ready for change.

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'Now Gregg and Chris need to cook up a plan.'

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We definitely need to see more cooperation in the kitchen

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with these two, don't we?

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-Oh, they've got to work together to get over this issue.

-Hmm.

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What I'd really like to do is show Jodie some quick,

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really easy recipes that Rob would like and the kids would eat.

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There must be loads, mustn't there?

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I'd like to sit with Rob and show him how a few simple ingredients

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that you've already got in stock can give him that flavour

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and variety that he wants.

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If Rob can eat dinners that he really enjoys,

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-he'll stop spending the money.

-Yeah.

-It's as easy as that.

-Yeah.

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Another issue we have is the waste.

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This family are wasting over double

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-the national average of food at the moment.

-Is that right?

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But if we manage to do all those things, what can we save them?

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-75.

-75?

-£75 a week, I reckon.

-That's quite big for you, actually.

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You've gone quite heavy there, haven't you?

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I'm going to say we can cut their food bill straight down the middle.

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We're going to save them 90 quid. 90 quid a week.

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They look like they're ready to give it a go.

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Well, something needs to change, doesn't it?

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-Your shirt.

-HE LAUGHS

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Getting Rob and Jodie to eat together is going to be tough,

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but to get the ball rolling,

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we've overhauled the family's kitchen.

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THEY CHUCKLE

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Oh, my goodness. What have they done?

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SHE GASPS

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All the family's favourite food and drink

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has been replaced by items in plain packaging.

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But to truly test their taste buds,

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not every single item has been swapped.

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That looks like it might be a different colour salad cream.

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Most of our alternatives are cheaper than Jodie and Rob's usual buys,

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but a few cost more because, sometimes,

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it's worth spending the extra pennies.

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-That's nice ham. That's definitely nice...

-That is nice ham, yeah.

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That is definitely nice ham. That's not your dodgy value ham.

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-SHE GASPS

-Rob!

-No!

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-Oh, my goodness.

-SHE LAUGHS

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Where's our stuff? That's worrying.

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-Why?

-Cos it's got no brand on it.

-Yeah, there you go.

-I'm a tuna snob!

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And it's not just tuna Jodie's particular about.

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I think I would know if certain brands were swapped,

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-and I think Hattie would probably tell us, as well.

-Yeah.

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-We've tried to pull the wool over her eyes before...

-Yeah.

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-..and she sussed it out.

-Yeah.

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Well, we'll see, shall we?

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The swap experiment has begun, and with Rob at work,

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it's bangers and mash on the menu for the little ones.

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I'm a bit of a snob when it comes to sausages

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because I think you pay for what you get in them.

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I think the more expensive the sausage,

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the more meat or herbs, things like that, in them.

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Normally, this self-confessed sausage snob

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spends £2.50 on a pack of chipolatas,

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but we've given her a healthier alternative

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which contains almost 75% less fat

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and are £1 cheaper.

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OK, Hattie and Ben, dinner time!

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And it's not just the bangers on trial.

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-'It's good.'

-Yes? Yes, please.

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-The beans are the same.

-Are they?

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Sorry, Hattie, they're not.

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Jodie usually buys branded baked beans, but today,

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the kids are having a supermarket own brand

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which contain less sugar, less salt and are nearly 45p cheaper a can.

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And as these little eaters go through two tins a week,

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that's a possible saving of over £45 a year.

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Do you think it's the thumbs up or a thumbs down for the whole dinner?

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-What do you think?

-Thumbs up.

-Good. Thumbs up.

0:16:250:16:28

What do you think, Pippy? Yay!

0:16:280:16:32

Good girl, Pippa.

0:16:330:16:34

Well, that's got the kids' vote, and the grown-ups win, too,

0:16:340:16:38

to the tune of nearly £100 saving a year.

0:16:380:16:41

Scrummy. Good boy, Ben.

0:16:410:16:44

And for pudding, it's one of the children's favourites - jelly.

0:16:440:16:48

Jodie always buys a premium brand,

0:16:480:16:51

but today, we've given her a value one

0:16:510:16:54

that's almost half the price.

0:16:540:16:56

Very summery and very fruity, so, yeah, they look really good.

0:16:560:17:00

Jodie's adding fresh fruit to the jelly for a vitamin boost.

0:17:010:17:05

OK, so, what do you think of the jelly?

0:17:090:17:12

Yay!

0:17:120:17:14

Looks like the little ones haven't spotted the swap,

0:17:140:17:17

and as they get through three packs a week,

0:17:170:17:20

Jodie could be looking at a saving of nearly £40 a year just on jelly.

0:17:200:17:26

Nice.

0:17:270:17:28

OK, darling.

0:17:300:17:31

But it's not just kids who enjoy this wobbly pud.

0:17:330:17:37

In the UK, sales are up,

0:17:370:17:39

with people of all ages having jelly as a fat-free,

0:17:390:17:42

low-calorie sweet snack.

0:17:420:17:44

So, today, we've shimmied to the Southwest

0:17:450:17:48

to ask a teenage dance troupe

0:17:480:17:51

what sets a good jelly apart from the rest.

0:17:510:17:54

If I were to have jelly at home,

0:17:560:17:58

my mum would probably buy a branded one.

0:17:580:18:01

I do think, with processed foods,

0:18:010:18:02

it's worth spending a little bit more money

0:18:020:18:05

because I just think you get a better quality, really.

0:18:050:18:08

But do you?

0:18:080:18:09

Well, we're about to find out,

0:18:090:18:11

as these dancers are going to blind test

0:18:110:18:14

five different strawberry jellies.

0:18:140:18:16

The cheapest is by Aldi.

0:18:180:18:21

There's brand leader Hartley's.

0:18:210:18:23

The most expensive -

0:18:240:18:26

a vegetarian jelly.

0:18:260:18:27

A sugar-free version from Asda.

0:18:280:18:31

And finally, another sugar-free jelly from Morrisons.

0:18:310:18:35

First up, a well-known brand and the most calorific on the table.

0:18:370:18:42

-It smells like Hartley's.

-So sweet.

-Yeah, that's Hartley's.

0:18:430:18:46

It tastes cheap. Like, you could probably find something better.

0:18:480:18:52

That's not Hartley's. I told you that's not Hartley's.

0:18:520:18:55

Now the veggie one, which uses seaweed extract

0:18:550:18:58

to set the jelly instead of animal gelatine.

0:18:580:19:01

-No.

-SHE LAUGHS

0:19:050:19:07

It looks good, but it tastes savoury.

0:19:070:19:09

-Like, it's not sweet at all.

-Yeah.

0:19:090:19:11

This one actually contains the most amount of sugar.

0:19:110:19:15

If this was party food at a party,

0:19:150:19:16

I'd be very disappointed and sad.

0:19:160:19:18

I think it's the expensive one.

0:19:180:19:20

Will the girls prefer the sugar-free jellies,

0:19:200:19:22

which are both supermarket own brands?

0:19:220:19:25

-SHE LAUGHS

-This one's nice.

-I like this one.

0:19:250:19:28

-There wasn't much flavour again.

-No.

0:19:310:19:33

No, I like that one.

0:19:330:19:34

Last to try, a discount supermarket's,

0:19:340:19:37

which has less sugar and calories than the brand leader.

0:19:370:19:41

I think this is my favourite one out of all of them.

0:19:410:19:44

It's OK, but it literally just dissolves in your mouth

0:19:440:19:48

and you can't bite into it or anything.

0:19:480:19:50

So, which jelly did our dancers give the standing ovation?

0:19:530:19:57

And the winner is...

0:19:580:19:59

..Aldi.

0:20:020:20:03

-Aldi?!

-What?

-No!

-Aldi?

0:20:030:20:07

That was nice. That was nice.

0:20:070:20:09

-It was better than all the others.

-Yeah.

0:20:090:20:12

Getting our judges' highest score

0:20:120:20:14

was the cheapest offering from a discount supermarket.

0:20:140:20:18

The market leader, which has the most calories,

0:20:180:20:20

shares second place with a low-calorie supermarket own brand,

0:20:200:20:25

proving tasty jelly can be as easy on the wallet as the waistline.

0:20:250:20:30

I was shocked by the fact that it was Aldi.

0:20:310:20:34

I thought it was going to be Hartley's

0:20:340:20:36

because it's a well-known brand.

0:20:360:20:37

I thought it was going to be really easy

0:20:370:20:39

to pick out my usual jelly, but it wasn't.

0:20:390:20:41

Back in Hampshire, Jodie's brand loyalty

0:20:430:20:46

is being put to the test in the food swap experiment.

0:20:460:20:49

I do always stick to a certain brand of tuna,

0:20:510:20:54

and it's quite a popular thing in our house.

0:20:540:20:57

We have tuna sandwiches, tuna pasta.

0:20:570:21:01

Tuna is a versatile food cupboard staple

0:21:010:21:04

for busy mum and childminder Jodie,

0:21:040:21:07

but does she think this tuna is her usual fishy friend?

0:21:070:21:11

It's nice. God, I'm not sure.

0:21:120:21:15

Now we've got you thinking.

0:21:150:21:17

-I'm really confused.

-SHE LAUGHS

0:21:180:21:21

Well, Jodie, it is a swap,

0:21:210:21:24

and could save you a very respectable 65p a can

0:21:240:21:28

on your premium brand.

0:21:280:21:30

But it's not just brand loyalty that's costing the Haynes a fortune.

0:21:310:21:35

With so many mouths to feed,

0:21:350:21:38

childminder Jodie is struggling to find quick,

0:21:380:21:41

easy meals that will appeal to the kids and to husband Rob.

0:21:410:21:45

I do have my, you know, ten favourite dishes that I cook,

0:21:450:21:49

but he literally will come in and say,

0:21:490:21:52

"I don't fancy that. I don't want that."

0:21:520:21:54

We tend to repeat meals rather than do things differently.

0:21:540:21:58

But Rob's solution of buying his own snacky dinner every night

0:21:580:22:02

is wasteful and expensive,

0:22:020:22:05

so Gregg's come over armed with a quick, simple tapas recipe

0:22:050:22:09

that he reckons will cater to everyone's taste buds.

0:22:090:22:13

I mean, come on. We are all guilty of cooking the same things

0:22:130:22:16

all the time because we find them easy.

0:22:160:22:18

It's just a fresh approach. That's all it is.

0:22:180:22:21

-Hello.

-Hello. Hi.

-Want to do some cooking?

-I do.

0:22:210:22:26

OK.

0:22:260:22:27

Tell me about you and cooking.

0:22:280:22:30

I love cooking, but when I cook these days,

0:22:300:22:33

it's purely to feed lots of children

0:22:330:22:35

that just want kind of plain, normal food that they're used to.

0:22:350:22:39

So, my passion and my love for cooking is there,

0:22:390:22:42

but I don't get to do it all the time.

0:22:420:22:44

It seems to me that you associate different flavours

0:22:440:22:48

-with lots of man hours.

-Taking ages, yeah.

-That just isn't true.

0:22:480:22:52

What if we could add some other things

0:22:520:22:56

that would appeal to Rob, that would become so easy,

0:22:560:23:00

they'd become part of your normal...?

0:23:000:23:02

Yes, yes. That's what I need.

0:23:020:23:04

We're going to cook with fish cos I know that Rob loves fish

0:23:040:23:07

-because that freezer is full of it.

-Yeah.

0:23:070:23:10

White fish is fantastic for a quick, tasty meal,

0:23:100:23:14

taking no time to cook,

0:23:140:23:16

and it can also be seasoned and flavoured

0:23:160:23:18

to suit very different palates.

0:23:180:23:21

That is a piece of sustainable cod.

0:23:210:23:22

There are loads of white fish. Pollock is cheaper.

0:23:220:23:25

-Hake's pretty good.

-Yeah.

0:23:250:23:27

Frozen fish. It really wouldn't matter.

0:23:270:23:29

All white fish is low in fat and high in protein,

0:23:290:23:33

so not only is this recipe adaptable,

0:23:330:23:35

it's healthy, too.

0:23:350:23:37

All you're going to do is take the skin off

0:23:370:23:39

-and then just cut it into chunks...

-OK.

-..and then you can wrap bacon.

0:23:390:23:43

-So, basically, like fish finger shapes.

-OK.

0:23:430:23:46

So, it's a quick lesson in de-skinning for Jodie.

0:23:460:23:50

That's it. Well done.

0:23:500:23:52

Keep the fish pressed down. Pull the skin off. There you are.

0:23:520:23:56

Yeah! There you go.

0:23:560:23:58

And she's already looking like a pro.

0:23:590:24:02

These cod fingers are going to be wrapped in bacon,

0:24:040:24:07

but for the grown-ups' fish,

0:24:070:24:08

Gregg wants Jodie to make a tapenade -

0:24:080:24:11

basically, an olive-based paste.

0:24:110:24:14

-Olives.

-It's not my favourite thing, but Rob likes them.

0:24:140:24:16

-Are you all right with anchovies?

-Hmm.

0:24:160:24:19

Come on, Jodie. For you and Rob to eat the same evening meal,

0:24:190:24:24

there's going to have to be some compromise.

0:24:240:24:27

-What we can do is we can play around with this.

-OK.

-All right?

0:24:270:24:30

And you can find a balance that you think you would like,

0:24:300:24:33

-Rob would like.

-OK.

0:24:330:24:34

-I would start off with sun-dried tomatoes.

-Yeah.

0:24:340:24:37

Right, you're going to make a paste,

0:24:370:24:39

and all you're going to do is add things...

0:24:390:24:41

-Yeah.

-..but I'm going to get you some teaspoons

0:24:410:24:44

and you're going to keep on tasting.

0:24:440:24:45

Let's put a couple of them in there, then.

0:24:480:24:50

Yeah, yeah, I can handle that. That's fine.

0:24:500:24:53

# Lovely! #

0:24:530:24:57

Jodie wasn't sure about the ingredients to begin with,

0:24:570:25:00

but she's already added in olives and capers.

0:25:000:25:03

Good on you, girl. And Gregg's not done yet.

0:25:030:25:07

I think it could do with a little bit of salt by way of an anchovy.

0:25:070:25:10

SHE LAUGHS Is that nervous laughter, Jodie?

0:25:100:25:13

-It's really nice.

-It is nice, isn't it?

0:25:180:25:20

-It's really nice.

-It's really...

-Something herby, fresh.

0:25:200:25:24

Well, flat parsley? All right, you can if you like, actually.

0:25:240:25:27

Do you want to chop up...? Actually, let's do it.

0:25:270:25:29

Now, I don't know about you,

0:25:290:25:31

but, I mean, we are completely freestyling this.

0:25:310:25:33

-Yeah.

-We're playing.

-It's looking good.

0:25:330:25:35

But also now you're just making your own sauces here.

0:25:350:25:40

With some hand-holding from Gregg,

0:25:400:25:42

Jodie's mastered her first-ever tapenade

0:25:420:25:45

and is really enjoying anchovies and olives.

0:25:450:25:49

-Happy?

-Happy.

-Good.

-It's really nice.

-I'm happy, too.

0:25:490:25:53

Today, I've learned to be a bit more adventurous, I think,

0:25:530:25:56

and Gregg's taught me to sort of taste things as I'm going along,

0:25:560:25:59

which I probably wouldn't normally do.

0:25:590:26:01

-I'm really proud of myself.

-SHE LAUGHS

0:26:010:26:05

Jodie adds her invention to the grown-ups' fish,

0:26:050:26:08

then wraps all the cod pieces in bacon.

0:26:080:26:12

I'm going to put a little bit of oil on there, all right?

0:26:120:26:14

-And I want you to brush the fish with the oil.

-OK.

0:26:140:26:16

-I've picked rapeseed oil.

-Is it better for you than, like,

0:26:160:26:19

sunflower oil or vegetable oil?

0:26:190:26:22

-Yes.

-OK.

0:26:220:26:23

It's got less saturated fat than olive oil.

0:26:230:26:25

-Mm-hm.

-It's a good product.

0:26:250:26:28

All oiled and ready to bake.

0:26:280:26:31

-Now, this took us a bit of time...

-Mm.

0:26:310:26:33

-..cos we were inventing the sauce.

-Yeah.

0:26:330:26:35

If I asked you to do this again,

0:26:350:26:37

-I reckon you would do it in under ten minutes.

-Yeah, probably.

0:26:370:26:40

What's more, the fish only takes ten minutes in a hot oven -

0:26:400:26:44

just enough time to cook some veg.

0:26:440:26:47

This really is a super speedy, adaptable meal,

0:26:490:26:52

perfect for busy Jodie,

0:26:520:26:54

but will it satisfy the very different tastes

0:26:540:26:57

of Rob and the kids?

0:26:570:26:59

-Who's going to go first?

-I think Pippa's already gone first.

0:27:000:27:03

-Ready? On the count of three.

-BOTH:

-One, two, three!

-Four!

0:27:030:27:08

SHE LAUGHS

0:27:080:27:10

-I like that.

-Different flavours.

0:27:110:27:13

-Really nice.

-HATTIE: Yummy, yummy.

0:27:130:27:15

Have you used anchovies?

0:27:150:27:16

-Wow! Hello! That's my kind of food.

-Yeah, and me.

0:27:170:27:21

-Did you like it, Hattie?

-Yeah.

0:27:210:27:23

-Why did you like it?

-Because I like the fish with...

0:27:230:27:27

-With the bacon?

-Yeah.

-Oh, yummy.

0:27:270:27:29

-So, you'd have it again? Yeah?

-Baby Pip?

0:27:290:27:32

-THEY LAUGH

-Pip, Pip! Is it good, Pip?

0:27:320:27:35

-Yay!

-Yay!

0:27:350:27:38

I think you have proved that you can play around and experiment

0:27:380:27:42

-and it doesn't have to take all night.

-Yeah.

0:27:420:27:45

I think I need to be a bit braver and just go for it.

0:27:450:27:49

That went so brilliantly well,

0:27:490:27:51

not just for Jodie, but for all of them.

0:27:510:27:53

They all just tore into it.

0:27:530:27:55

They all munched the living daylights out of it.

0:27:550:27:57

That was fantastic.

0:27:570:27:58

If I can work on cooking little things like that,

0:27:580:28:02

it will actually stop Rob hopefully going in the supermarket.

0:28:020:28:06

Fingers crossed, Jodie.

0:28:060:28:08

Another big issue for the Haynes has been food waste,

0:28:080:28:11

at a cost of £60 a week, and they're not alone.

0:28:110:28:15

In the UK, households throw away

0:28:160:28:19

7 million tonnes of food and drink every year,

0:28:190:28:22

and more than half of this is perfectly edible.

0:28:220:28:26

So, Gregg and Chris have come to nutritionist Hala El-Shafie

0:28:260:28:31

for ideas on how to turn our food scraps

0:28:310:28:33

into cut-price, tasty dinners.

0:28:330:28:35

So, we set you the challenge of utilising leftovers.

0:28:380:28:41

We also set you the challenge of getting it in under £3.

0:28:410:28:44

-How did you get on?

-Not bad. Close to the mark. £2.94.

0:28:440:28:48

I'm making pork tacos, so I'm using leftover pork.

0:28:480:28:52

In fact, you can reheat any leftover meat.

0:28:520:28:55

-Just make sure you do it thoroughly.

-And all the bits and pieces

0:28:550:28:59

that most people have got in their fridge.

0:28:590:29:01

I suppose everyone's got half a lettuce

0:29:010:29:03

and a cucumber in their fridge, haven't they?

0:29:030:29:05

The lettuce just needs shredding, along with the pork,

0:29:050:29:08

before frying up a clove of garlic.

0:29:080:29:11

Onions and peppers get a sizzle, too.

0:29:110:29:14

This is a brilliant way of maxing out those vegetables.

0:29:140:29:18

If you're looking in your fridge and you're thinking,

0:29:180:29:21

"Gosh, that iceberg lettuce is looking a little bit sad, wilted,"

0:29:210:29:25

shred it, as you have done, and no more food wastage.

0:29:250:29:29

-Lovely.

-OK, I'm also adding here half a teaspoon of chilli, but...

0:29:310:29:36

-Half a teaspoon?

-Would you like a little bit more?

-Go on.

0:29:360:29:39

-What about you?

-Yeah. Yeah, chuck it in. Why not?

-Right, OK.

0:29:390:29:42

-Just a little bit more.

-That's it.

-A little bit of spi...

0:29:420:29:46

Cheeky.

0:29:460:29:47

And then I've got some cumin and coriander, as well. Brown coriander.

0:29:470:29:51

Listen, everyone's got spices they haven't used up in their cupboard.

0:29:510:29:55

-Everybody.

-Everybody.

0:29:550:29:56

If you just want to get a bit of flavour, you can use any spice.

0:29:560:29:59

It's really down to personal taste, isn't it?

0:29:590:30:02

-I like cumin, yeah.

-I love that.

0:30:020:30:04

This recipe's so versatile,

0:30:070:30:08

you could use any meat or veg you've got left over, couldn't you?

0:30:080:30:11

Absolutely. I mean, this lends itself really well to chicken also.

0:30:110:30:15

Whatever you've got.

0:30:150:30:16

Don't be frightened to get a little bit experimental.

0:30:160:30:19

-Who's good at building?

-I'll do it.

-All right. OK.

0:30:190:30:22

Do you know what I love about things like this?

0:30:230:30:25

You can get the whole family involved, can't you?

0:30:250:30:28

And I think the more interactive a meal,

0:30:280:30:30

the more likely children are to eat it.

0:30:300:30:32

-The taste test.

-I might go for a bigger bit.

0:30:350:30:38

-Are you going to have the whole lot?

-Yeah. Why not?

0:30:380:30:40

That smells great, doesn't it?

0:30:400:30:42

-Mm. That's nice.

-It's good, huh?

-Mm.

0:30:450:30:49

Do you know what? I might actually do this.

0:30:490:30:51

-You've always got a bit of leftover meat after a roast dinner.

-Mm.

0:30:510:30:54

Raid the fridge, stir it all through, bit of spice.

0:30:540:30:57

It's a brilliant way to use up your leftovers

0:30:570:30:59

and at only £2.94, it's an absolute bargain.

0:30:590:31:02

Beautiful.

0:31:020:31:03

We all love a bargain, but there are times we just want to splash out...

0:31:060:31:11

-Whoo!

-Cheers.

0:31:110:31:13

..and Rob and Jodie are no exception.

0:31:130:31:16

We like entertaining.

0:31:160:31:17

Rob and I usually have friends or family over for dinner.

0:31:170:31:22

Tonight, mates Katie and Mark are joining them.

0:31:220:31:25

Normally, Rob and Jodie would blow the budget on bubbles

0:31:250:31:28

and buy £9 a pop Italian prosecco.

0:31:280:31:32

So, we've replaced their usual fizz with Spanish cava,

0:31:320:31:36

-but will they spot the swap?

-Mm.

-It's nice.

-Yeah, really nice.

0:31:360:31:40

-Yeah, I like that.

-It's not prosecco.

0:31:400:31:43

This tastes definitely like champagne.

0:31:430:31:45

-It tastes really expensive.

-Expensive champagne, you say?

0:31:450:31:49

Actually, this cava costs under a fiver a bottle.

0:31:490:31:52

But should we feel any less special drinking a cheaper fizz,

0:31:540:31:58

and how does it differ to champers?

0:31:580:32:00

To find out, Chris has come to Catalonia in Spain,

0:32:030:32:06

the main production region for cava, to meet with Xavier Gramona,

0:32:060:32:11

whose family have run a vineyard here for over 150 years.

0:32:110:32:15

I'm a bit of a novice when it comes to cava.

0:32:180:32:20

-Can you just explain to me what it actually is?

-Of course, yes.

0:32:200:32:24

Cava's a sparkling wine of Spain made in the same way as champagne.

0:32:240:32:30

Champagne has to be grown in a particular area

0:32:300:32:33

-and it's the same for cava?

-Exactly.

0:32:330:32:36

More than 95% of the grapes are planted in this area we are now,

0:32:360:32:42

very close to Barcelona.

0:32:420:32:44

Native to Spain,

0:32:460:32:47

cava uses a different variety of grapes to French champagne,

0:32:470:32:51

but like champagne, it's still produced in the traditional way.

0:32:510:32:55

Once the grapes have been harvested,

0:32:580:33:00

they're moved to the cellar to be transformed into cava,

0:33:000:33:03

overseen by wine expert Linda Diaz.

0:33:030:33:06

These are the vats where the first fermentation takes place.

0:33:080:33:11

You get natural juice in the skin of each grape

0:33:110:33:14

that begin to eat the sugar and that produces alcohol.

0:33:140:33:18

And there you are, you have a wine.

0:33:180:33:20

And how many fermentation processes are there?

0:33:200:33:22

For a sparkling wine in the traditional method,

0:33:220:33:25

you will have this first fermentation

0:33:250:33:27

and then the second fermentation inside the bottle.

0:33:270:33:31

It's this second fermentation inside the bottle

0:33:310:33:35

that turns the wine into cava.

0:33:350:33:37

-Here is where the magic happens.

-Wow.

0:33:370:33:41

Carbon dioxide is naturally produced and trapped, creating the fizz.

0:33:410:33:46

This is called methode champenoise.

0:33:460:33:50

So, the bubbles are formed individually

0:33:500:33:52

-in each bottle, are they?

-That's it.

0:33:520:33:54

That's how cava is made.

0:33:540:33:57

-So, are these bottles OK to drink?

-No. No, no, no.

0:33:580:34:01

We still have there the yeast and they need to be removed.

0:34:010:34:06

The yeast that's fallen to the bottle's neck is removed

0:34:060:34:09

using the traditional method of manual de-gorging.

0:34:090:34:13

Here, the pressure inside the bottle

0:34:130:34:16

forces the yeast to get out.

0:34:160:34:18

-THEY LAUGH

-Wow.

0:34:200:34:23

And you have to do every single bottle by hand?

0:34:230:34:26

-That's it.

-That's quite a job, isn't it?

-Si.

0:34:260:34:30

The skill is to remove the sediment completely

0:34:300:34:34

without wasting a drop of cava.

0:34:340:34:36

-Do you think I could have a go?

-Yeah, sure. Please.

0:34:360:34:39

-SHE LAUGHS

-Finger on top, yeah?

-OK.

0:34:390:34:42

You have to really grab the cork with your finger.

0:34:420:34:47

-Like, you will feel the pressure.

-Yeah.

0:34:470:34:50

-Mas?

-Mas.

-HE LAUGHS

0:34:510:34:55

-I think you've...

-THEY LAUGH

0:34:550:34:59

Show me the level of...

0:34:590:35:00

OK, well, if you were working in Gramona...

0:35:000:35:03

-I'd be fired?

-Yeah.

-HE LAUGHS

0:35:030:35:06

Yeah, perhaps don't give up the day job, Chris.

0:35:060:35:09

With Spanish cava produced in pretty much the same way

0:35:100:35:13

as upmarket French champagne,

0:35:130:35:16

Chris is keen to see if he can taste any difference.

0:35:160:35:19

The cava has a slightly softer feel to it

0:35:230:35:26

and, actually, is slightly more enjoyable,

0:35:260:35:28

but there's not a huge amount of difference between the two.

0:35:280:35:32

And Cava, you have this affordable price

0:35:320:35:36

with huge quality.

0:35:360:35:38

-Well, I'm sticking with the cava. Salud!

-Salud!

0:35:380:35:41

For Chris, the taste is such a close call,

0:35:410:35:43

he's opting for the more affordable fizz

0:35:430:35:46

because, on average, cava's around 75% cheaper a bottle.

0:35:460:35:51

-Cheers!

-THEY LAUGH

0:35:510:35:54

So, maybe it's worth giving it a go. If we like it,

0:35:540:35:57

we can all break out the bubbly without breaking the bank.

0:35:570:36:01

Back in Hampshire, the swapped cava's going down nicely

0:36:040:36:08

with the Haynes and their dinner guests,

0:36:080:36:10

but it's not just the fizz we've swapped.

0:36:100:36:14

For a dinner party,

0:36:140:36:15

Jodie and Rob usually splash out on fillet steaks at a fiver each.

0:36:150:36:20

But tonight, we've given them bavette steak,

0:36:200:36:23

which costs just over £2 a head.

0:36:230:36:26

This would cut the price of the meal by over £10.

0:36:260:36:29

If they like it, that is.

0:36:290:36:31

It feels like really nice steak

0:36:320:36:34

because it feels like it's quite aged,

0:36:340:36:37

so it should be easy to cut and quite tender,

0:36:370:36:40

I think, when it's cooked.

0:36:400:36:41

So, will anyone clock that they're eating a cheaper cut?

0:36:410:36:46

That looks like a proper lump of meat. It's really good.

0:36:480:36:52

I think the steak tastes like something you'd get

0:36:520:36:54

-from a butcher rather than a supermarket brand.

-Yeah.

0:36:540:36:58

The steak's gone down a storm,

0:36:590:37:02

and dessert hasn't cost any extra pennies.

0:37:020:37:05

By using the jelly and fruit she already had in for the kids,

0:37:050:37:09

Jodie's made a grown-up version by adding a generous slug of alcohol.

0:37:090:37:14

She's used Pimm's this time,

0:37:140:37:16

but similar drinks sitting in the cupboard could work just as well.

0:37:160:37:19

The fun's in the trying.

0:37:190:37:21

I'd like to sit in the garden and eat it on a really hot summer's day.

0:37:210:37:25

Yeah, I think it would be really nice.

0:37:250:37:27

-It's like picnic stuff, right?

-Yeah.

-Yeah.

-A picnic pudding.

0:37:270:37:30

-A picnic pudding.

-There you go.

0:37:300:37:31

So, the jelly went down, I think, quite well,

0:37:310:37:35

and I enjoyed making it and I'd make it again.

0:37:350:37:37

The dinner's been a huge success, and seeing grown-ups enjoy her food

0:37:370:37:42

has shown Jodie she doesn't need to spend an age,

0:37:420:37:46

or a heap of money, to make tasty, adult meals.

0:37:460:37:49

My cooking is always a chore, isn't it?

0:37:490:37:50

-It's been really nice...

-To do something different.

0:37:500:37:53

-..for me to do something different.

-There you go.

0:37:530:37:55

Next morning, and it's Rob's turn in the kitchen.

0:38:010:38:04

On the menu, bacon sarnies, but not as they know them.

0:38:040:38:09

Oh, dear.

0:38:090:38:10

I think I've destroyed some of the bacon, but, hey.

0:38:110:38:15

Except it's not bacon.

0:38:150:38:17

As part of the swap experiment,

0:38:170:38:19

we've replaced the Haynes' usual branded bacon

0:38:190:38:23

for a slightly pricier but much leaner alternative.

0:38:230:38:27

I don't think that tastes like bacon. I like it, but...

0:38:270:38:32

I don't know... I don't... I don't know what it is.

0:38:330:38:36

The meat baffling Rob is turkey.

0:38:360:38:40

These rashers have half the calories of their usual bacon

0:38:400:38:43

and a whopping 95% less fat.

0:38:430:38:46

But will they be a hit with the Haynes?

0:38:460:38:49

The chef's made it a bit crispy.

0:38:490:38:51

-Not convinced it's bacon bacon.

-Do you like that?

-Is it nice?

0:38:520:38:57

-Thumbs up.

-Yeah, thumbs up!

0:38:580:39:00

-SHE LAUGHS

-Thumbs up. I like this.

0:39:000:39:03

I don't think I'd swap it, though.

0:39:030:39:05

-It's not...

-Not for you?

-..my cup of tea. No, not really.

0:39:050:39:09

So, the turkey's a yes from Pippa and Rob and a no from Jodie.

0:39:090:39:14

Don't lick the jam. Bite the toast.

0:39:140:39:17

For her breakfast, Hattie's having strawberry jam.

0:39:170:39:20

-Mm-mm-mm!

-Is that good?

-Mm-hm.

0:39:200:39:24

-Do you think this is the jam that we normally buy?

-Mm-hm.

0:39:240:39:28

-It's the same jam, but in a...

-Different pot.

-..in a different pot.

0:39:280:39:33

Sorry, Hattie. It's a swap.

0:39:330:39:35

Like the turkey bacon, it costs a little more,

0:39:350:39:38

but is healthier, with 16% less sugar.

0:39:380:39:42

You want another four slices? Wow!

0:39:420:39:46

Well, that jam does look delicious.

0:39:460:39:49

With the swap week in full swing, Chris is paying a visit.

0:39:510:39:56

-Hello.

-Hello, mate.

-How are you?

-Very well. Come in.

-Thank you.

0:39:560:40:00

He's got a plan

0:40:000:40:01

to stop Rob's expensive solo trips to the supermarket

0:40:010:40:06

by using ingredients they already have

0:40:060:40:09

to make the quick, tasty food Rob loves.

0:40:090:40:12

If this goes well, it'll save on waste as well as money.

0:40:120:40:16

Do you know, in your cupboard and freezer,

0:40:160:40:17

you've got over £270 worth of food.

0:40:170:40:20

-HE CHUCKLES

-Really?

0:40:200:40:23

-I mean, that's a lot, isn't it?

-That's a lot, yeah.

0:40:230:40:25

So, in amongst that, there must be enough ingredients

0:40:250:40:28

that you can put together

0:40:280:40:30

and make a healthy recipe that you'll enjoy eating.

0:40:300:40:32

I would certainly hope so.

0:40:320:40:34

So, what we're going to make today is chickpea burgers.

0:40:340:40:37

Chickpeas are packed with protein and fibre.

0:40:370:40:40

Plus, they can be stored for ages

0:40:400:40:42

without losing any of their nutritional goodness.

0:40:420:40:45

In Chris's recipe,

0:40:450:40:47

they're joined by another store cupboard staple - sweetcorn.

0:40:470:40:51

We're going to mash these.

0:40:510:40:52

You could do this in a food processor or a blender,

0:40:520:40:54

but actually, it's just as easy, and quicker,

0:40:540:40:57

to do it with just a normal potato masher.

0:40:570:40:59

-So, if you just get into that.

-Yeah.

-Give that a real good mash up.

0:40:590:41:02

And this is so quick and easy.

0:41:020:41:04

You can make this when you get home from work.

0:41:040:41:06

-The kids will love them, I'm sure.

-Yeah.

0:41:060:41:08

So, to give you the heat and the flavour,

0:41:100:41:12

we've got some dried spices and herbs here. They're so versatile.

0:41:120:41:15

You can make lots of different recipes with them

0:41:150:41:17

and they don't go off.

0:41:170:41:19

-So, we've got some paprika there.

-Lovely.

0:41:190:41:22

-Some onion granules here.

-In with them.

0:41:220:41:25

What you could do is you could start off like this

0:41:280:41:31

without putting too much spice in it,

0:41:310:41:34

make a batch, take it out,

0:41:340:41:36

-use that for the kids and then...

-Add to it.

-..put loads of chilli

0:41:360:41:40

-or different flavours in for yours and Jodie's.

-Yeah.

0:41:400:41:43

OK, so, we're going to put a little bit of lemon juice in.

0:41:430:41:46

One of these chickpea burgers counts as two of your five a day

0:41:460:41:50

-and it has over 70% less fat than a beefburger.

-There we go.

0:41:500:41:55

So, now we'll add a little bit of flour to bind it together.

0:41:550:41:57

-We're using chickpea flour...

-OK.

0:41:570:41:59

..cos you can never have too many chickpeas in your recipe, can you?

0:41:590:42:02

-Of course. No.

-HE LAUGHS

0:42:020:42:04

Chickpea flour gives the best result

0:42:040:42:06

and is readily available in supermarkets,

0:42:060:42:09

but you can use any flour that's sitting in your cupboard.

0:42:090:42:13

Right, OK. So, if you just grab a little bit,

0:42:130:42:16

make that into a nice, compact little patty.

0:42:160:42:20

Look at that.

0:42:220:42:24

We'll just brush a little bit of oil over the top of these.

0:42:240:42:27

Look at that.

0:42:300:42:31

-Looking forward to trying one of these?

-Yeah, let's have a go.

0:42:330:42:37

They look really good, as well.

0:42:370:42:38

-Shall we get in?

-Yeah, why not?

0:42:400:42:42

-I like that.

-That's lovely, isn't it?

-Nice. Really good.

0:42:470:42:51

And to think we've made that

0:42:510:42:52

just out of stuff that was already in your cupboards.

0:42:520:42:54

-And the kids will go for that, as well.

-Yeah?

-Mm.

0:42:540:42:57

They're so quick and easy to make, as well.

0:42:570:42:59

-They're great, yeah.

-And they cost 73p each.

-That's really cheap.

0:42:590:43:03

-That's amazing value, isn't it?

-That's really cheap, yeah.

0:43:030:43:06

Absolute bargain.

0:43:060:43:08

Hopefully, I've managed to convince him

0:43:080:43:10

that there are so many great ingredients already in his cupboards

0:43:100:43:13

that he doesn't have to go to the shop every day

0:43:130:43:15

to buy ingredients that then end up in the bin.

0:43:150:43:17

Chris has successfully curbed Rob's reliance on ready-made titbits,

0:43:190:43:24

but on those occasions when we feel we need

0:43:240:43:26

to buy packaged, snacky food, how do we buy wisely?

0:43:260:43:31

Gregg and Chris have come to nutritionist Hala to find out.

0:43:310:43:36

In all our foods that are packaged, we have a labelling system.

0:43:360:43:40

Here - fat, saturates, sugars and salt.

0:43:400:43:44

But how do we know...?

0:43:440:43:45

-I don't know whether 13g of fat is good or bad or indifferent.

-Yeah.

0:43:450:43:49

OK, so, that's why the Food Standards Agency

0:43:490:43:51

have brought out a traffic light system.

0:43:510:43:53

So, as you can see here, which is much clearer,

0:43:530:43:56

what we really should be looking at in our shopping trolleys

0:43:560:43:59

-is foods that are mostly in the greens, OK?

-Right, OK.

0:43:590:44:02

Moderate amounts in the amber and only a few items in the red.

0:44:020:44:06

So, green means it's low in the calories, fat, sugar or salt,

0:44:060:44:12

amber - medium, and red - high.

0:44:120:44:15

Well, that's easy to understand.

0:44:150:44:16

-But reading this, this says for the 90g portion.

-Yeah.

0:44:160:44:21

Is that the whole container?

0:44:210:44:22

Those numbers relate to the portion size, but not the whole pack.

0:44:220:44:26

For example, here, you've got these olives

0:44:260:44:28

-and the label is referring to only a fifth of the pack.

-Oh, yeah.

0:44:280:44:33

-Yeah, yeah, yeah, yeah. I see.

-Now, with something such as olives,

0:44:330:44:37

it's very easy to eat a lot more than just a fifth of that pack.

0:44:370:44:41

So, it's important to remember

0:44:410:44:43

the traffic light system usually relates to the portion size

0:44:430:44:46

printed on the pack, not the whole pack.

0:44:460:44:49

Here is a brilliant example.

0:44:490:44:51

That is amber, that fat, and it's 13%,

0:44:510:44:54

but that's for a quarter of the pack.

0:44:540:44:56

So, if you ate the whole pack,

0:44:560:44:57

-that would be 52% of your guideline for the day.

-Yes.

-52...

0:44:570:45:03

Over half the fat intake for the day in that platter,

0:45:030:45:07

yet that looks amber.

0:45:070:45:09

-Yeah.

-Who are these numbers actually based on?

0:45:090:45:12

So, they're based on an average woman having moderate activity.

0:45:120:45:15

It's based on a woman? I thought it would be based on a bloke.

0:45:150:45:18

I didn't realise it was based on a woman. So...

0:45:180:45:20

That's interesting, isn't it? I mean, it is confusing,

0:45:200:45:23

but I think what is very clear is you should be reading the pack,

0:45:230:45:27

taking note of the information that they've given you

0:45:270:45:30

-and working it out from there.

-Absolutely.

0:45:300:45:33

Well, that's cleared that up.

0:45:330:45:35

Back in Hampshire, it's the final meal of the swap.

0:45:370:45:40

Time-conscious Jodie is being brave

0:45:400:45:43

and, on her own, making an evening meal

0:45:430:45:46

that's way off her usual meat and two veg

0:45:460:45:48

in a bid to get Rob and her eating together again.

0:45:480:45:52

In an ideal world,

0:45:520:45:53

I'd like to eat a meal with Rob and for him to enjoy it.

0:45:530:45:57

Before this week, Jodie assumed that

0:45:580:46:01

to make anything a little more adventurous would take an age,

0:46:010:46:04

but after cooking with Gregg,

0:46:040:46:06

she's realising tasty food can be simple and quick.

0:46:060:46:10

On tonight's menu,

0:46:100:46:12

mini Spanish omelettes with stuffed peppers and mushrooms.

0:46:120:46:15

I'm excited about this recipe, actually.

0:46:150:46:18

I've made a big sort of tortilla before -

0:46:180:46:21

a frittata or whatever they're called -

0:46:210:46:23

but not little ones.

0:46:230:46:24

Jodie's filling a muffin tin with diced, fried potatoes and onions

0:46:250:46:30

topped with cooked peas.

0:46:300:46:32

I hope this will satisfy Rob's need for exotic foods.

0:46:320:46:36

He does like a lot of spice and things like that,

0:46:360:46:38

but he does appreciate

0:46:380:46:41

different, you know, Mediterranean food, as well,

0:46:410:46:44

so I hope that he does like it.

0:46:440:46:46

And the fact that I've gone

0:46:460:46:48

to all the trouble of cooking it,

0:46:480:46:50

it's, you know...

0:46:500:46:51

He better eat it.

0:46:510:46:53

We'll soon find out.

0:46:540:46:57

Once the eggs have been added,

0:46:570:46:58

these savoury delights just need around ten minutes in a hot oven.

0:46:580:47:02

For the peppers, Jodie stuffs in garlic, basil

0:47:060:47:09

and halved cherry tomatoes, then puts in the oven to roast.

0:47:090:47:13

Simple.

0:47:130:47:14

Next, Jodie fries the mushrooms in garlic and butter

0:47:190:47:22

and seasons with lemon juice and parsley.

0:47:220:47:25

I like the fresh herbs in it.

0:47:260:47:29

That's kind of up my street, so...

0:47:290:47:32

And Rob's, too, so I think he'll like that.

0:47:320:47:35

And they only take five minutes to do. Perfect.

0:47:350:47:39

I've actually outdone myself on this one, I think. It looks really nice.

0:47:410:47:45

It looks like really nice, professional kind of tapas.

0:47:450:47:50

Which is just the kind of food

0:47:500:47:52

picky Rob's been spending a fortune on.

0:47:520:47:55

So, after years of Rob coming home and rejecting Jodie's dinners,

0:47:560:48:00

-could this be the night that marks a brand-new start?

-Yum.

-Yum.

0:48:000:48:05

-It looks good.

-It does look good, if I say so myself.

0:48:050:48:09

-It's nice.

-It's good, yeah?

-They're great.

-Yeah.

0:48:160:48:21

They are really good.

0:48:210:48:22

-It's really fresh flavours.

-Yeah.

-It's lovely.

-Yeah.

0:48:220:48:27

-Hats off to you. Well done.

-Thanks.

0:48:270:48:30

Well done indeed.

0:48:300:48:31

And to top it off, Jodie's tapas-style dinner

0:48:310:48:34

costs a fiver less than Rob's usual shop-bought version,

0:48:340:48:39

potentially saving them nearly £300 a year.

0:48:390:48:43

Overall, that's a real pleasant change.

0:48:450:48:47

It's a real surprise, to be honest with you.

0:48:470:48:50

Very light, nice flavours.

0:48:500:48:52

Different to the norm, what we would usually have.

0:48:520:48:56

I would be definitely happy

0:48:560:48:58

for that to be thrown in the meal plan once a week.

0:48:580:49:01

With the experiment finished,

0:49:090:49:11

Gregg and Chris are back to find out if their master plan worked.

0:49:110:49:15

So, how do we think they've got on this week?

0:49:160:49:18

The key to this is Rob enjoying the food that Jodie's cooking.

0:49:180:49:23

-That is pivotal.

-Yeah. Because there were some big issues.

0:49:230:49:27

Their waste figure was enormous,

0:49:270:49:29

and poor Jodie, you know, felt completely un-validated

0:49:290:49:32

by cooking meals that weren't getting eaten,

0:49:320:49:34

and Rob felt hard done by

0:49:340:49:36

because he felt he was being catered for

0:49:360:49:37

and he had to go to the shop every day to buy his own food.

0:49:370:49:40

-I mean...

-It was not a happy scenario, was it?

-No.

0:49:400:49:43

I mean, Jodie was doing quite a thrifty shop,

0:49:430:49:45

but Rob was spending more than Jodie

0:49:450:49:47

buying things that he wanted to eat.

0:49:470:49:50

I said I thought we could save them £75 a week.

0:49:500:49:53

Yeah. And I said 90, didn't I?

0:49:530:49:55

Oof! Well, I suppose there's only one way to find out, isn't there?

0:49:560:50:00

They may have been separate at the start of the swap,

0:50:000:50:02

but now Rob and Jodie are very much reunited.

0:50:020:50:06

I've learnt, over the whole process,

0:50:060:50:08

that you don't need to spend ridiculous amounts of money

0:50:080:50:11

to have good food on the table at home.

0:50:110:50:13

And also, using the stuff out of the cupboards, as well.

0:50:130:50:16

It's been a big learning curve.

0:50:160:50:18

But how big are the savings?

0:50:190:50:22

-Hello.

-Hello.

-Hi.

-How are you?

-Hello. Come in.

-Thank you very much.

0:50:230:50:28

-So, how have we got on?

-Bit nervous at first, but...

0:50:280:50:32

-It's made all the difference, hasn't it?

-Yes.

0:50:320:50:34

-Yeah, it's been really good.

-What were you nervous of?

0:50:340:50:37

-Just the unknown, I think.

-Were you nervous, Rob?

0:50:370:50:40

No, not at all, to be honest with you.

0:50:400:50:42

-It's been an opportunity to try different things.

-Yeah.

0:50:420:50:45

Obviously, you've done most of the cooking this week, different meals.

0:50:450:50:48

I think that's why I was more nervous -

0:50:480:50:50

cos it had a bit more of an impact on me, I think.

0:50:500:50:52

We got some flavours back.

0:50:520:50:54

Has your workload increased because of it?

0:50:540:50:56

-No.

-SHE LAUGHS

0:50:560:50:59

I thought it was going to. I'm quite disappointed

0:50:590:51:01

-that it hasn't.

-THEY LAUGH

0:51:010:51:03

-I, however...

-I wasn't right.

-SHE LAUGHS

0:51:030:51:06

Rob, anything you found particularly challenging?

0:51:060:51:09

No, not really.

0:51:090:51:11

-I mean, I've been keeping away from the supermarket.

-Yeah.

0:51:110:51:14

-Have you missed it?

-No.

0:51:140:51:16

How nice is it, though,

0:51:160:51:18

the pair of you sitting down to a meal that you're both enjoying?

0:51:180:51:21

-Cos this hasn't happened in a while?

-It hasn't, no.

0:51:210:51:23

-No, it's never happened before. Ever.

-No.

0:51:230:51:25

-Apart from this last couple of weeks.

-It's been brilliant.

0:51:250:51:28

Is there a new-found feeling of cooperation?

0:51:280:51:30

-Yes.

-Yeah, definitely.

0:51:300:51:32

We seriously used to have serious bickering arguments about this.

0:51:320:51:35

SHE LAUGHS

0:51:350:51:37

-How is it different now?

-I think we consult each other a bit more...

0:51:370:51:41

-Yeah.

-..and communicate a bit...

0:51:410:51:42

-We talk.

-Yeah.

-THEY LAUGH

0:51:420:51:45

Would you like to see what it is you've really been eating?

0:51:450:51:47

-Yes.

-Yeah.

0:51:470:51:48

-Tuna?

-It looked really nice, so...

-And it went down the same.

0:51:530:51:57

-The kids enjoyed it.

-Yeah, it was nice.

0:51:570:51:59

Well, we did, in fact, swap it.

0:51:590:52:02

-HE LAUGHS

-Oh, good Lord.

-OK. Wow.

0:52:020:52:07

You wouldn't notice the difference.

0:52:070:52:09

-No, and I would never pick that up.

-Have a look at that.

0:52:090:52:12

-Stop it.

-You stop it.

-Really?

-Oh, my gosh.

0:52:120:52:16

-Per can?

-Yeah.

-Oh, my God.

-Wow.

0:52:160:52:20

And not only that, it's MSC certified,

0:52:200:52:24

pole and line caught,

0:52:240:52:25

so, perfectly ethically, sustainably sourced,

0:52:250:52:28

and this is 25% bigger.

0:52:280:52:30

That's a massive keeper.

0:52:300:52:32

'So, that little swap would save them over 60 quid a year.

0:52:330:52:37

'But what about Jodie's triumphant tapas-style tea?'

0:52:370:52:41

-You made your own tapas, didn't you?

-Yes.

0:52:430:52:45

-We usually just buy it prepared.

-Yeah.

-How did they go down?

0:52:450:52:49

-Brilliant.

-Really nice. Really liked that.

0:52:490:52:51

-Everybody liked them?

-Yeah.

-Yes. And the little frittata things,

0:52:510:52:55

-the kids quite like those, as well.

-Yeah.

0:52:550:52:57

'But what's the saving compared to buying tapas ready-made?'

0:52:570:53:00

-HE LAUGHS

-Really?

0:53:020:53:04

-That's a lot.

-That's a lot of money.

-Yeah.

0:53:050:53:08

-One meal.

-Yes.

-Good Lord.

0:53:080:53:11

If you made your own tapas once every two weeks,

0:53:110:53:15

you would save about £132 a year.

0:53:150:53:18

Oh, my goodness.

0:53:180:53:19

-Shall we carry on making our own tapas?

-Yes.

-Yeah, having that.

0:53:200:53:24

'Fantastic.

0:53:240:53:26

'Now, what sort of savings do they stand to make

0:53:260:53:29

'on their dinner party steak?'

0:53:290:53:31

-Really good.

-Yeah, loved it.

-Yeah?

-Yeah.

0:53:310:53:33

Yeah. Our guests liked it, as well, didn't they?

0:53:330:53:35

-Really, really nice.

-Yeah.

0:53:350:53:37

-That was, like, one of the best steaks we've ever had.

-Yeah.

0:53:370:53:39

-Was it really?

-Yeah, absolutely.

0:53:390:53:41

-We usually spend money on, like...

-Yeah, fillet steak.

0:53:410:53:44

OK, well, we did, in fact, swap it for this -

0:53:440:53:48

a slightly different cut.

0:53:480:53:50

-This is bavette steak.

-That's...

0:53:500:53:51

-It was great.

-Look at that. SHE GASPS

0:53:510:53:55

Serving up this steak to four people will save Rob and Jodie over £10.

0:53:550:54:01

And even though you're only having this once a month, roughly...

0:54:010:54:04

-Aren't you?

-Yeah.

0:54:040:54:05

..by going to a cheaper cut of meat, over the course of a year,

0:54:050:54:08

-that could save you £138.24.

-Oh, my goodness.

-It's...

0:54:080:54:13

It's just going straight in the bag as a keeper.

0:54:130:54:16

'In fact, there were only a few swaps

0:54:160:54:18

'that the Haynes turned down flat.

0:54:180:54:21

'The bacon that wasn't bacon was a bit of a turkey.'

0:54:210:54:24

-Would you have it again? Cos if not...

-No, I wouldn't.

-OK.

0:54:240:54:27

-Well, then, we're...

-We're going to dump it?

0:54:270:54:29

'Luckily, most were a winner,

0:54:290:54:31

'like this cava at less than a fiver a bottle,

0:54:310:54:34

'which Jodie and her friend thought might be costly champagne.'

0:54:340:54:38

Spanish cava.

0:54:380:54:40

-SHE GASPS

-What?!

0:54:420:54:44

-HE LAUGHS

-Oh, Lord.

-No way.

0:54:440:54:48

'In the end, Rob and Jodie accepted three quarters of our swaps,

0:54:480:54:52

'saving themselves more than £280 a year

0:54:520:54:56

'on just these four items alone.'

0:54:560:54:59

-That's a lovely sausage.

-You liked those, didn't you?

0:54:590:55:01

-They're all right, yeah.

-Good, I'm pleased. Cos look.

-Wow.

0:55:010:55:05

'So, what did the pair make of the pricier swaps?'

0:55:050:55:08

We gave you this. Strawberry jam.

0:55:080:55:11

This actually cost 14p more,

0:55:110:55:14

but the reason we gave you this is it's 16% less sugar.

0:55:140:55:19

-Wow.

-Yeah.

-And it's got more fruit.

-Yes.

-That's better.

0:55:190:55:23

-We're getting healthier and healthier, aren't we?

-Yeah.

0:55:230:55:25

-Yeah, that's great.

-That's a definite swap, then.

-Definite, yeah.

0:55:250:55:28

'So, how much money have they saved?'

0:55:280:55:31

So, when we first met you at the supermarket,

0:55:310:55:33

you were spending £187.13 a week.

0:55:330:55:37

That's devastating.

0:55:370:55:40

£94.50 of that was you, Rob.

0:55:400:55:44

Okey doke. Yeah.

0:55:440:55:46

So, we've actually managed to save you £91.04 a week.

0:55:460:55:52

HE LAUGHS

0:55:520:55:55

-Good Lord.

-That's your...your whole...

0:55:550:55:57

-That's my shop.

-SHE LAUGHS

0:55:570:56:00

-It's not far away.

-That's brilliant.

-Oh, my goodness.

-That is brilliant.

0:56:000:56:03

And the food's been great. It's not like we've missed out on anything.

0:56:030:56:06

-We haven't.

-Over the course of a year,

0:56:060:56:09

if you stick to this, you will save

0:56:090:56:11

£4,734 and a few pence.

0:56:110:56:17

-We're going to stick to it.

-Can't believe that.

0:56:170:56:19

-So much money.

-It's a lot of money.

0:56:190:56:21

-Continue the good work.

-No looking back.

0:56:210:56:22

That's the way we're going to live now.

0:56:220:56:24

-Congratulations. Well done.

-Thank you.

-Well done.

-Thank you.

0:56:240:56:28

There's going to be a lot of changes in the house -

0:56:310:56:33

-less waste, eating healthily.

-We've already started, haven't we?

0:56:330:56:37

We didn't work together before

0:56:370:56:38

and now we're working together rather than...

0:56:380:56:40

Yes, that's a big thing for us, isn't it?

0:56:400:56:43

-It's a first.

-Yeah.

-SHE LAUGHS

0:56:430:56:46

-Hey!

-Well, I think we done that, didn't we?

0:56:470:56:49

Oh, I think we did really well. They did amazingly well.

0:56:490:56:52

They're eating healthier, they're working together

0:56:520:56:55

-and yes, of course, they have saved money.

-Their food waste is down

0:56:550:56:57

and Rob's not going to the supermarket every day.

0:56:570:57:00

That was a clean sweep, wasn't it?

0:57:000:57:01

-How much did you say you would save them?

-£90.

0:57:010:57:04

-You got it bang on, didn't you?

-I think I was about a pound out.

0:57:040:57:07

-Does it hurt to always be right?

-Well, I don't know.

0:57:070:57:09

You should give it a go, see what you think.

0:57:090:57:11

-Next time...

-There's nothing in that trolley that needs cooking.

0:57:110:57:15

-..a family in trouble.

-Are you OK?

0:57:150:57:18

With high emotions and a high food bill...

0:57:180:57:21

I've got your receipts here.

0:57:210:57:23

-..can Chris and Gregg deliver?

-Are you nuts?

0:57:230:57:26

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