0:00:03 > 0:00:04Ooh, Creme Eggs...
0:00:04 > 0:00:06The "Ooh" theory to shopping.
0:00:06 > 0:00:08Gregg Wallace and greengrocer Chris Bavin are back
0:00:08 > 0:00:10for their biggest challenge yet...
0:00:10 > 0:00:14I like my food, but this is embarrassing.
0:00:14 > 0:00:16That doesn't bother you, does it?
0:00:16 > 0:00:18..to help families slash their weekly food bills.
0:00:18 > 0:00:22This family is spending an outrageous amount of money.
0:00:22 > 0:00:23Getting quite emotional about that.
0:00:23 > 0:00:25They're going undercover...
0:00:25 > 0:00:26Oh, no.
0:00:26 > 0:00:28I've got to go and do a top-up shop anyway.
0:00:28 > 0:00:32You're already planning to do a top-up shop in the middle of a shop!
0:00:32 > 0:00:34..and taking over kitchens...
0:00:34 > 0:00:36I ain't having this. What is that?
0:00:36 > 0:00:37Where's my stuff?
0:00:37 > 0:00:40..to find out where we can spend less...
0:00:40 > 0:00:41Just under six grand.
0:00:41 > 0:00:42It's stupid, man.
0:00:42 > 0:00:44..and where on the odd occasion,
0:00:44 > 0:00:47it might be worth spending a little more.
0:00:47 > 0:00:49That's the good stuff. Nice.
0:00:49 > 0:00:50Restaurant standard.
0:00:50 > 0:00:52They'll be checking out the country's
0:00:52 > 0:00:54most popular food and drink...
0:00:54 > 0:00:56My co-presenter tries to get me to do this
0:00:56 > 0:00:57after a long shoot day, actually.
0:00:58 > 0:01:02..and giving the Great British public their say.
0:01:02 > 0:01:03That's delicious.
0:01:03 > 0:01:04No. That's not right.
0:01:04 > 0:01:07They'll be conjuring up cut-price recipes...
0:01:07 > 0:01:08Ta-da!
0:01:08 > 0:01:10Anybody can make this dish.
0:01:10 > 0:01:12And it was less than ?2.50.
0:01:12 > 0:01:13..but, at the end of the day,
0:01:13 > 0:01:17will Gregg and Chris prove that you really can...
0:01:17 > 0:01:19Eat Well For Less?
0:01:20 > 0:01:24This is all about breaking habits and learning something new.
0:01:24 > 0:01:26No!
0:01:28 > 0:01:29Let's get to work.
0:01:30 > 0:01:32Ah!
0:01:32 > 0:01:35This week, we're near Edinburgh with the Hoyland family...
0:01:35 > 0:01:37They've got them.
0:01:37 > 0:01:40..who are finding mealtimes a minefield...
0:01:40 > 0:01:42They're scared. They're nervous.
0:01:42 > 0:01:46..so they've taken convenience to a whole new level.
0:01:46 > 0:01:48There's nothing in that trolley that needs cooking.
0:01:48 > 0:01:50The family know they need help...
0:01:50 > 0:01:51Are you OK?
0:01:51 > 0:01:55..but, with emotions and their shopping bill running high...
0:01:55 > 0:01:57I've got your receipts here.
0:01:57 > 0:01:59Oh, jeez.
0:01:59 > 0:02:01..can Gregg and Chris deliver?
0:02:01 > 0:02:02Are you nuts?
0:02:13 > 0:02:19We are in Scotland with a family in a spin with their food shop.
0:02:19 > 0:02:21ALL: We're the Hoylands!
0:02:21 > 0:02:24Dad Derek works for a finance company
0:02:24 > 0:02:27and mum Clair is a school support assistant.
0:02:27 > 0:02:29Are you going too fast, Jamie?
0:02:29 > 0:02:31They have two children -
0:02:31 > 0:02:34nine-year-old Connor and six-year-old Amy.
0:02:34 > 0:02:36That's a good one.
0:02:36 > 0:02:37Coming, ready or not!
0:02:37 > 0:02:41Mum and Dad, they're really good fun because they play games with us.
0:02:41 > 0:02:44Ah! Got you!
0:02:44 > 0:02:46Just magic. It really is. It's a magic family.
0:02:46 > 0:02:50We're very close, so we like to spend lots of time together and do everything together.
0:02:50 > 0:02:52Well, everything apart from eat,
0:02:52 > 0:02:57because, six years ago, Derek was diagnosed with coeliac disease.
0:02:57 > 0:03:00Coeliac means that you have to eat gluten-free foods.
0:03:00 > 0:03:04If it's got anything that's got wheat in it, you can't eat it.
0:03:04 > 0:03:09The tiniest crumb can make Derek ill and break out in an awful rash.
0:03:10 > 0:03:12The itch is so bad.
0:03:12 > 0:03:13It's like getting wrapped in nettles,
0:03:13 > 0:03:16and you scratch and scratch until you bleed.
0:03:16 > 0:03:19For Derek, there's an endless list of foods off-limits.
0:03:19 > 0:03:21You can't eat bread.
0:03:21 > 0:03:23Pasta. Pasta sauces.
0:03:23 > 0:03:25Sausage and mash. Pizza.
0:03:25 > 0:03:28Roast dinners. You can't have the gravy, the Yorkshire puddings.
0:03:28 > 0:03:29Yoghurts, you can't eat.
0:03:29 > 0:03:31Fish and chips. And I really miss that.
0:03:31 > 0:03:33With family meals struck off the menu,
0:03:33 > 0:03:37Derek's diet is now limited to gluten-free foods...
0:03:37 > 0:03:39They look like cardboard
0:03:39 > 0:03:41and they do taste a bit like cardboard.
0:03:41 > 0:03:42..and salad.
0:03:42 > 0:03:45It's just the same mundane food. So, it's a salad tonight,
0:03:45 > 0:03:47a salad tomorrow night...
0:03:47 > 0:03:49I don't know how he survives on it, to be honest.
0:03:49 > 0:03:51Two onions, because I'm hungry.
0:03:51 > 0:03:54The most flavoursome thing that I eat at the moment is onion.
0:03:54 > 0:03:55Raw onion, actually.
0:03:55 > 0:03:59It's a wonder my wife actually speaks to me with all these onions.
0:03:59 > 0:04:02An onion a day might keep the doctor and Clair away...
0:04:02 > 0:04:05but Derek is sick of salad.
0:04:05 > 0:04:06I'm very bored with the meals.
0:04:06 > 0:04:09It's just something I've got to do to keep me alive.
0:04:09 > 0:04:10That's it, really.
0:04:10 > 0:04:13That's the way I look at food.
0:04:15 > 0:04:19And Derek isn't the only Hoyland in the house on a strict diet.
0:04:20 > 0:04:23I need to lose weight and to get into shape.
0:04:23 > 0:04:26And I've kind of fallen into a rut of buying convenience foods
0:04:26 > 0:04:28because they say "diet".
0:04:28 > 0:04:32But it's not just Clair's dinner coming out of a box.
0:04:32 > 0:04:34The children are having things from the freezer too.
0:04:34 > 0:04:37'I'll just buy the convenience foods because it's much easier for us
0:04:37 > 0:04:40'to keep each dish contained...'
0:04:40 > 0:04:44so there's no chance that that could be cross-contaminated across onto Derek's.
0:04:44 > 0:04:49The packet meals may be a sure-fire way of protecting Derek from gluten,
0:04:49 > 0:04:52but three different dinners a night could be costly.
0:04:52 > 0:04:55If I'm being honest, I don't think I would actually know
0:04:55 > 0:04:57how much I'm spending. I wouldn't even know where to start.
0:04:57 > 0:04:58Thank you.
0:04:58 > 0:05:01They may be clueless about their supermarket spend,
0:05:01 > 0:05:03but what the family do know is,
0:05:03 > 0:05:05mealtimes have become miserable.
0:05:05 > 0:05:08We don't have meals together at all.
0:05:08 > 0:05:12We have our dinner, then Mum and Dad have theirs when we are in bed.
0:05:14 > 0:05:17Derek being diagnosed with coeliac has definitely affected
0:05:17 > 0:05:19the way we eat as a family. It has become disjointed.
0:05:19 > 0:05:23We're stuck in a rut. We need to do something.
0:05:23 > 0:05:24Um, we can't go on the way we are.
0:05:24 > 0:05:28It's just... It's not easy.
0:05:28 > 0:05:29Not easy.
0:05:31 > 0:05:35Well, two men have turned up in Scotland hoping to help.
0:05:36 > 0:05:41And also arriving at their Edinburgh supermarket are the Hoylands...
0:05:41 > 0:05:43Er... What do we need?
0:05:43 > 0:05:45..completely unaware that Gregg and Chris are in store
0:05:45 > 0:05:49to scout out their spending habits.
0:05:49 > 0:05:51We'll go down and come back up, eh?
0:05:51 > 0:05:54So they don't miss a moment...
0:05:54 > 0:05:55Phwoar!
0:05:55 > 0:05:58..the boys head to the back stockroom.
0:05:58 > 0:05:59Right.
0:05:59 > 0:06:01I'll just get some of my Weight Watchers ones, OK?
0:06:01 > 0:06:04How much are they? It doesn't matter.
0:06:04 > 0:06:05They're ?2.50, but they're nice.
0:06:05 > 0:06:08It's three branded slimming meals going in there.
0:06:08 > 0:06:10That's not cheap.
0:06:10 > 0:06:13So, an expensive start to the shop.
0:06:13 > 0:06:15Shall we get a roast chicken?
0:06:15 > 0:06:17Why are they buying a ready-cooked chicken?
0:06:17 > 0:06:20How much is that? ?6.40.
0:06:20 > 0:06:22Why don't you buy a chicken and put it in the oven?
0:06:22 > 0:06:26If they did that, Gregg, they'd save themselves over ?3.50.
0:06:26 > 0:06:29Buying it freshly cooked can more than double the price.
0:06:29 > 0:06:32OK, they've come to the fruit and veg aisle,
0:06:32 > 0:06:33so this could be promising.
0:06:33 > 0:06:35So, that's Monday...
0:06:35 > 0:06:37Tuesday...
0:06:37 > 0:06:39Wednesday...
0:06:39 > 0:06:42Thursday...
0:06:42 > 0:06:43Friday. There you go.
0:06:43 > 0:06:47He's buying one onion for every day of the week.
0:06:47 > 0:06:48'A red onion a day.'
0:06:48 > 0:06:51I hope he's not expecting a kiss goodnight.
0:06:51 > 0:06:52Cucumber.
0:06:52 > 0:06:56After a few more bits for Derek's salad, they move on.
0:06:56 > 0:06:58Pineapple? No.
0:06:58 > 0:07:00Is that all the fresh fruit and veg they're going to buy?
0:07:00 > 0:07:02A couple of carrots and a good deal of onions.
0:07:02 > 0:07:05'And I'm not even sure they have got a family dinner in there.'
0:07:05 > 0:07:07..unless it's gluten-free gravy.
0:07:07 > 0:07:10I've never, ever, ever been able to find gluten-free gravy.
0:07:10 > 0:07:12There's nothing we can do, Derek.
0:07:12 > 0:07:14If he's avoiding gluten, I know a little bit about that.
0:07:14 > 0:07:17There's gluten-free. Look. It's got gluten-free on all of them.
0:07:17 > 0:07:19'Why are you buying microwaveable rice?'
0:07:19 > 0:07:20'Oh, no.'
0:07:20 > 0:07:22This is going to be expensive.
0:07:22 > 0:07:26Instead of buying branded microwaveable pouches
0:07:26 > 0:07:27labelled gluten-free,
0:07:27 > 0:07:31Derek and Clair could actually buy bog-standard uncooked rice
0:07:31 > 0:07:33that costs 60% less,
0:07:33 > 0:07:37as rice doesn't actually contain gluten.
0:07:37 > 0:07:41Although gluten and wheat are very prevalent in a lot of foods,
0:07:41 > 0:07:42they're not in everything.
0:07:42 > 0:07:44You can eat rice, you can eat potatoes,
0:07:44 > 0:07:46you can eat all the fish, you can eat all the meat,
0:07:46 > 0:07:49you can eat every single piece of fruit and veg that's ever grown.
0:07:49 > 0:07:52Yeah, yeah. That's not limited, is it?
0:07:52 > 0:07:56'I mean, that's an array of fantastic meals.'
0:07:56 > 0:08:01But Clair and Derek are moving further and further away from the fresh produce.
0:08:01 > 0:08:03OK, we find ourselves in the Free From section.
0:08:03 > 0:08:05'Is that a cooking sauce?'
0:08:05 > 0:08:10A gluten-free, tomato pasta sauce. I'm sorry, which bit of this...
0:08:10 > 0:08:13Sure. Maybe you can help me out. ..has gluten in it?
0:08:13 > 0:08:18Tomatoes. Garlic. Onions, which he... We know he's got.
0:08:18 > 0:08:21And some herbs. And some oil.
0:08:21 > 0:08:25And there's more Free From products going in.
0:08:25 > 0:08:27It's really expensive, eh? I know.
0:08:27 > 0:08:29But just get it, cos you have to eat.
0:08:29 > 0:08:32If you are a coeliac, your trolley does not have to look like that.
0:08:32 > 0:08:35'And you do not need to pay for a premium
0:08:35 > 0:08:38'to buy these Free From products.'
0:08:38 > 0:08:41But it's not just Derek's diet making this a dear shop.
0:08:43 > 0:08:44What about water?
0:08:44 > 0:08:46Oh, they're not buying bottled water...
0:08:46 > 0:08:48Not just water in a bottle...
0:08:48 > 0:08:50Oh, they've got them!
0:08:51 > 0:08:53..they are also buying coffee in a cup.
0:08:53 > 0:08:56'No, no, no, no. What's Coffee To Go? What's that?'
0:08:56 > 0:08:59They're only ?3. They're dearer. I've seen them dearer elsewhere.
0:08:59 > 0:09:02Why don't you just get an ordinary cup and put coffee in it?
0:09:02 > 0:09:04Nope. Instant coffee.
0:09:04 > 0:09:06Derek's not at all happy about the money being spent on coffee,
0:09:06 > 0:09:08and I have to agree with him.
0:09:08 > 0:09:10'That's a lot of expensive coffee.'
0:09:10 > 0:09:11Skinny one...
0:09:11 > 0:09:13And that's not all of it.
0:09:13 > 0:09:16Clair also frequents her local coffee shop three times a week,
0:09:16 > 0:09:18so the coffee spend is even more.
0:09:20 > 0:09:22So, it's just freezer left, is it? Yeah, I think so.
0:09:22 > 0:09:24Thank goodness for that.
0:09:24 > 0:09:26Just the freezer aisle now...
0:09:26 > 0:09:27for chicken...
0:09:27 > 0:09:29And they're 100% chicken, so...
0:09:29 > 0:09:30So... That's fine.
0:09:30 > 0:09:32..potatoes...
0:09:32 > 0:09:34What's a frozen jacket potato?
0:09:34 > 0:09:36..diet meals...
0:09:36 > 0:09:38This is expensive.
0:09:38 > 0:09:40..ice cream and pizza.
0:09:40 > 0:09:43There's nothing in that trolley that needs cooking.
0:09:43 > 0:09:46Everything's either convenience or a big brand.
0:09:46 > 0:09:48That's not only an expensive trolley,
0:09:48 > 0:09:52that may be the most illogical trolley I've ever seen. Yeah.
0:09:52 > 0:09:54Clair and Derek head for the tills...
0:09:54 > 0:09:55Teamwork, OK?
0:09:55 > 0:09:59..totally oblivious that Gregg and Chris are about to join them.
0:10:01 > 0:10:04Hello. Hello! Pleased to meet you.
0:10:04 > 0:10:07Hi, nice to meet you. Hello. Pleased to meet you as well, Gregg.
0:10:07 > 0:10:08Are you a coeliac?
0:10:08 > 0:10:10Yeah, that's right, yeah.
0:10:10 > 0:10:12But it's obviously complicated
0:10:12 > 0:10:13when you have an intolerance or an allergy.
0:10:13 > 0:10:15I really sympathise, because a lot of people
0:10:15 > 0:10:18get an instant intolerance to my mate.
0:10:19 > 0:10:21No known cure, unfortunately.
0:10:22 > 0:10:26Chris and Gregg are keen to make sense of the Hoylands' shop.
0:10:26 > 0:10:29Clair, these slimming meals, are they just for you, or...?
0:10:29 > 0:10:31They are just for me, yes. Yes.
0:10:31 > 0:10:33Do you have one meal in the evening?
0:10:33 > 0:10:35Derek, you have a separate meal?
0:10:35 > 0:10:37That's right, yeah. Do the kids then have another meal?
0:10:37 > 0:10:39They have a separate meal too, yes.
0:10:39 > 0:10:41There are three separate meals going on every dinner.
0:10:41 > 0:10:43Yes. Yep. Every day.
0:10:43 > 0:10:46Not an awful lot of veg.
0:10:46 > 0:10:48No... Quite a few onions, but not...
0:10:48 > 0:10:50We don't tend to buy a lot of vegetables,
0:10:50 > 0:10:52and, again, I think that's because I don't cook from scratch.
0:10:52 > 0:10:53Why don't you, then?
0:10:53 > 0:10:56I think it's just the fear factor of getting it wrong.
0:10:56 > 0:10:58And it might have a trace of gluten in it.
0:10:58 > 0:11:00In case you make your husband ill. Yeah. Yeah.
0:11:00 > 0:11:03So, have you any idea how much this shop may have come to?
0:11:03 > 0:11:06No, I couldn't even guess, really. Nope. Nope.
0:11:06 > 0:11:09So, you've absolutely no idea how much that has come to?
0:11:09 > 0:11:10No, no.
0:11:10 > 0:11:14'The average weekly food bill for a family of four is ?81.40.'
0:11:15 > 0:11:18Well, you've actually spent...
0:11:18 > 0:11:20?153.67.
0:11:20 > 0:11:21It's a lot of money.
0:11:21 > 0:11:24Because there aren't a great many dinners in your trolley.
0:11:24 > 0:11:25No, I know.
0:11:25 > 0:11:27You all right? Yeah. Listen, listen.
0:11:27 > 0:11:28It's so easily put right.
0:11:28 > 0:11:32The severity of the problem clearly runs deep.
0:11:32 > 0:11:34We can help. This is the start.
0:11:34 > 0:11:36It's going to be a piece of cake.
0:11:36 > 0:11:38Gluten-free cake.
0:11:38 > 0:11:40Gluten free cake, aye. THEY LAUGH
0:11:40 > 0:11:41I like that.
0:11:42 > 0:11:46Gregg and Chris are hopeful they can help the Hoylands.
0:11:46 > 0:11:50But first they need to expose the cost of their convenience-led diets.
0:11:52 > 0:11:55So, since you've been diagnosed with coeliac,
0:11:55 > 0:11:57has that dramatically changed
0:11:57 > 0:12:00the way you shop and eat as a family?
0:12:00 > 0:12:02Definitely. Very much so. It's more of a chore.
0:12:02 > 0:12:05It's a chore. You miss sitting down and eating as a family? Definitely.
0:12:05 > 0:12:07Yes, very much so. It's one of the joys of being a family,
0:12:07 > 0:12:09sitting down together, isn't it?
0:12:09 > 0:12:12Do you know how much you're spending on food every week?
0:12:12 > 0:12:13No. Not really. No.
0:12:13 > 0:12:16Do you want to hazard a guess? About ?100.
0:12:16 > 0:12:18I've got your receipts here.
0:12:19 > 0:12:21And you are spending...
0:12:23 > 0:12:26..on average, in the supermarket on food...
0:12:26 > 0:12:29?138.12.
0:12:29 > 0:12:31Really? Right.
0:12:31 > 0:12:34'But the buck doesn't stop there.'
0:12:34 > 0:12:35'Visits to the coffee shop
0:12:35 > 0:12:38'and occasional meals out for Clair and the kids
0:12:38 > 0:12:41'all mount up.'
0:12:41 > 0:12:45Your average weekly spend on food,
0:12:45 > 0:12:47with everything included,
0:12:47 > 0:12:50is ?183.06.
0:12:52 > 0:12:55'That's nearly double Clair's ?100 guess.'
0:12:55 > 0:12:59Do you want to know what that comes to in an average year?
0:12:59 > 0:13:02?9,519 a year.
0:13:02 > 0:13:05Oh, you're having a laugh. That's... Really?
0:13:05 > 0:13:07That's almost... Yeah.
0:13:07 > 0:13:09Oh, gee whiz.
0:13:09 > 0:13:10'The Hoylands are horrified
0:13:10 > 0:13:14'by what they think is an unavoidable food bill.
0:13:14 > 0:13:16'But, fortunately for them,
0:13:16 > 0:13:19'Chris knows all about living with coeliac disease.'
0:13:20 > 0:13:21My wife is a coeliac.
0:13:23 > 0:13:25And we manage to find meals
0:13:25 > 0:13:28that her, I and our son can all eat together.
0:13:28 > 0:13:31It is a problem. Of course it is. And you have to be careful.
0:13:31 > 0:13:34But what you're leaning towards, from what I can see, through fear,
0:13:34 > 0:13:36is pre-prepared or pre-made foods.
0:13:36 > 0:13:39You are one of the most unusual families I've met
0:13:39 > 0:13:43in that your dietary requirements are so different.
0:13:43 > 0:13:46But the way you've gone about it, and I understand why you have...
0:13:46 > 0:13:48You couldn't go about it in a more expensive way.
0:13:48 > 0:13:54Yeah. But we're going to show you a lot of really fantastic meals
0:13:54 > 0:13:56that cater to...not only your dietary requirements,
0:13:56 > 0:13:57but yours as well,
0:13:57 > 0:13:59and include the children,
0:13:59 > 0:14:02and get this family eating one meal together again
0:14:02 > 0:14:05and enjoying their food. That's so important, isn't it?
0:14:05 > 0:14:07Yeah, that's what we want. Yeah, brilliant.
0:14:07 > 0:14:11The Hoylands have been struggling to cope with Derek's condition,
0:14:11 > 0:14:14but they are not alone.
0:14:14 > 0:14:18Coeliac disease affects at least 1 in 100 people in the UK.
0:14:18 > 0:14:20It's a genetic condition,
0:14:20 > 0:14:24but, for those prone, it can begin at any time.
0:14:24 > 0:14:27'For 40 years I was eating totally normally.
0:14:27 > 0:14:28Just like everybody else.
0:14:28 > 0:14:31And then suddenly you're told you can't do it.
0:14:31 > 0:14:33It's a massive shock. You think, "Oh, this should be easy."
0:14:33 > 0:14:36You know, "We should be able to get through this."
0:14:36 > 0:14:38But it's a lot more difficult than you think.
0:14:38 > 0:14:39It is really difficult.
0:14:39 > 0:14:43A gluten-free diet may not have been Derek's decision,
0:14:43 > 0:14:47but, for a growing number of people, it is a lifestyle choice.
0:14:47 > 0:14:5115% of British households now avoid gluten and wheat,
0:14:51 > 0:14:54as many perceive it to be part of a healthy diet,
0:14:54 > 0:14:56as well as easing problems like bloating,
0:14:56 > 0:15:00eczema and other aches and pains.
0:15:00 > 0:15:03But, for the Hoylands, it's caused one big headache.
0:15:04 > 0:15:07I tell you how big I think this problem is.
0:15:07 > 0:15:09It's the first time I can remember
0:15:09 > 0:15:12anybody actually crying at the checkout.
0:15:12 > 0:15:14Food has become a major, major issue.
0:15:14 > 0:15:17The fact that Derek's been relying on just having salad and onions
0:15:17 > 0:15:19for his tea for the last six years...
0:15:19 > 0:15:21I mean, that's heartbreaking, isn't it?
0:15:21 > 0:15:23That, coupled with the fact
0:15:23 > 0:15:25that Clair's buying these ready slimming meals means, for me,
0:15:25 > 0:15:27there's a huge lack of confidence and knowledge
0:15:27 > 0:15:29about what they can and can't eat.
0:15:29 > 0:15:32They're scared. They're nervous.
0:15:32 > 0:15:36So, what we've got to do is find meals they can have
0:15:36 > 0:15:39that are wheat-free, gluten-free, low in fat, and the kids will eat.
0:15:39 > 0:15:41Yeah. That's our challenge.
0:15:41 > 0:15:44It isn't so much the money they're spending.
0:15:44 > 0:15:48It's how you get people with very different food needs
0:15:48 > 0:15:50and requirements
0:15:50 > 0:15:52to eat the same more regularly.
0:15:52 > 0:15:55Your wife's a coeliac and a vegetarian.
0:15:55 > 0:15:56Yeah. Well, how do you get on?
0:15:56 > 0:15:59We still find a way to have a meal that all three of us can enjoy,
0:15:59 > 0:16:02that's safe for Millie to eat,
0:16:02 > 0:16:04and Leo and I can enjoy as well.
0:16:04 > 0:16:06What you can't have as a coeliac is anything with wheat in it.
0:16:06 > 0:16:10So, no pasta, no bread, no biscuits.
0:16:10 > 0:16:11It does limit it,
0:16:11 > 0:16:14but not to the extent that Derek and Clair think it does.
0:16:14 > 0:16:19So, if we get the family sitting round, enjoying meals, together,
0:16:19 > 0:16:22then the money saving will naturally follow,
0:16:22 > 0:16:24because you'll have one meal as opposed to three.
0:16:24 > 0:16:27Yes. And if we can cut down the coffee spending,
0:16:27 > 0:16:30I think we could save this family ?50 a week.
0:16:30 > 0:16:32I think I'm going to go with ?80.
0:16:32 > 0:16:35Are you nuts? Are you nuts? Too much?
0:16:35 > 0:16:37Too strong? You've nearly halved the bill.
0:16:37 > 0:16:40But there are going to be some big savings there.
0:16:40 > 0:16:41You're going to come a cropper here, son.
0:16:41 > 0:16:43Well, law of averages.
0:16:43 > 0:16:45I've got to be wrong one day, haven't I?
0:16:45 > 0:16:48Nothing like piling on the pressure.
0:16:48 > 0:16:53So, when the family were out, we went in and took over their kitchen.
0:16:53 > 0:16:56Oh, my goodness. My word.
0:16:56 > 0:16:58We've replaced their usual foods
0:16:58 > 0:17:01and disguised everything in plain packaging.
0:17:01 > 0:17:03Doesn't look like lattes to me.
0:17:03 > 0:17:05Most swaps are cheaper...
0:17:05 > 0:17:07Wow. That's a whopper.
0:17:07 > 0:17:09..others are more expensive,
0:17:09 > 0:17:13for when it IS worth paying that little extra.
0:17:13 > 0:17:15And some haven't been swapped at all.
0:17:15 > 0:17:17I hope that's not tap water.
0:17:17 > 0:17:20That'll be interesting. Well, I think it is,
0:17:20 > 0:17:23and you're going to have to drink it. Oh, we'll see!
0:17:23 > 0:17:26But the biggest challenge for this family
0:17:26 > 0:17:30will be swapping convenience for gluten-free, raw ingredients.
0:17:30 > 0:17:33What are we going to have for our dinner?
0:17:33 > 0:17:36I think it is a shock seeing our kitchen like that, isn't it? It is. Yeah.
0:17:36 > 0:17:39I think we're so reliant on picking a meal out of the freezer.
0:17:39 > 0:17:41The comfort blanket's been taken away now.
0:17:41 > 0:17:44The onus is on me to cook and I just hope I can deliver.
0:17:45 > 0:17:47Morning in Scotland.
0:17:47 > 0:17:50Derek's usually left for work before breakfast,
0:17:50 > 0:17:52so it's crumpets for three.
0:17:52 > 0:17:55They do actually look like the usual ones.
0:17:55 > 0:17:58Yeah, I don't think there's much difference at all, actually.
0:17:58 > 0:18:00Well, they are different, Clair.
0:18:00 > 0:18:03Instead of your usual premium brand of crumpet,
0:18:03 > 0:18:06you're having a supermarket own brand,
0:18:06 > 0:18:10which is nearly half the price and saves around 40p a pack.
0:18:10 > 0:18:12The same colour as what we usually have.
0:18:12 > 0:18:14It may look the same colour,
0:18:14 > 0:18:17but we've swapped the family's normal branded butter spread
0:18:17 > 0:18:21to a supermarket own brand, which saves over ?2 a tub.
0:18:21 > 0:18:28And it has nearly half the calories and almost 65% less saturated fat.
0:18:28 > 0:18:30We're having crumpets, guys. OK?
0:18:30 > 0:18:34If Clair, Connor and Amy like this breakfast,
0:18:34 > 0:18:36they could save over ?16 a month.
0:18:36 > 0:18:39That's almost ?200 a year.
0:18:42 > 0:18:43Do you like the butter?
0:18:43 > 0:18:45No. It's definitely different, isn't it?
0:18:45 > 0:18:47It is. What do you think of the butter?
0:18:47 > 0:18:49No. I wouldn't swap it.
0:18:49 > 0:18:52'I don't think the butter went down too well,'
0:18:52 > 0:18:54and we reckon the crumpets are the same.
0:18:54 > 0:18:56Well, they're definitely different.
0:18:56 > 0:18:58Where's your crumpet gone?
0:19:01 > 0:19:05Just like Amy, as a nation, we love our crumpets.
0:19:05 > 0:19:09So much so, we spent over ?100 million on them last year,
0:19:09 > 0:19:13making them the biggest-selling bakery product in the UK
0:19:13 > 0:19:15after bread.
0:19:15 > 0:19:19But what makes the perfect crumpet?
0:19:19 > 0:19:23If anyone will know, these ladies will.
0:19:23 > 0:19:25We've come to Streatham, South London,
0:19:25 > 0:19:27to the Women's Institute.
0:19:27 > 0:19:28They've got to look attractive.
0:19:28 > 0:19:31Slightly thicker and a little bit brown on top.
0:19:31 > 0:19:33Butter is really important.
0:19:33 > 0:19:35It has to sink the perfect amount.
0:19:35 > 0:19:39So, can any of these five brands of crumpet meet their high standards
0:19:39 > 0:19:41in our taste test?
0:19:42 > 0:19:47There's big brand Kingsmill at 13p a crumpet.
0:19:47 > 0:19:50Aldi, the cheapest, at 6p.
0:19:50 > 0:19:55Brand leader, Warburtons, and most expensive at 15p.
0:19:55 > 0:20:00Waitrose, with the second priciest at 14p.
0:20:00 > 0:20:03And ASDA's own brand at 8p.
0:20:05 > 0:20:08First up, the cheapest from a budget supermarket,
0:20:08 > 0:20:11which contains the least calories.
0:20:11 > 0:20:13It looked awful on the plate,
0:20:13 > 0:20:14but it actually tastes pretty good.
0:20:14 > 0:20:17It's so good! THEY LAUGH
0:20:17 > 0:20:19Doesn't taste cheap, I don't think.
0:20:19 > 0:20:20I'd buy them.
0:20:20 > 0:20:23Will this branded crumpet go down as well?
0:20:23 > 0:20:25I don't like the look of it at all.
0:20:25 > 0:20:29If it is expensive, I would be disappointed.
0:20:29 > 0:20:30It's just nothing, isn't it?
0:20:30 > 0:20:33It's hard work and nothing to show for it.
0:20:33 > 0:20:35Maybe the supermarket own brand
0:20:35 > 0:20:37can please their palates.
0:20:37 > 0:20:38The butter hasn't come through
0:20:38 > 0:20:41to the other side, which it normally does.
0:20:41 > 0:20:43It doesn't get my vote.
0:20:43 > 0:20:44I like it, actually.
0:20:44 > 0:20:46Next, the priciest brand leader,
0:20:46 > 0:20:49which has the least amount of sugar,
0:20:49 > 0:20:51but is the saltiest of the five.
0:20:51 > 0:20:53This looks so good.
0:20:53 > 0:20:55This one melts in your mouth.
0:20:55 > 0:20:56Definitely lighter.
0:20:56 > 0:20:58In it goes.
0:20:58 > 0:20:59THEY LAUGH
0:21:00 > 0:21:02Last up is the second priciest,
0:21:02 > 0:21:04from a high-end supermarket,
0:21:04 > 0:21:07and the most calorific crumpet in the line-up.
0:21:07 > 0:21:09A bit chewy. It's just tasteless.
0:21:09 > 0:21:12It's not as salty as some of them.
0:21:12 > 0:21:14I'd rather do without.
0:21:14 > 0:21:16It's been a tough tasting,
0:21:16 > 0:21:19but which crumpet did our ladies love the most?
0:21:19 > 0:21:21And the winner is...
0:21:21 > 0:21:23Warburtons!
0:21:23 > 0:21:24Yes! We knew.
0:21:24 > 0:21:26We said.
0:21:26 > 0:21:28They've clearly not got a sweet tooth,
0:21:28 > 0:21:30because getting the WI's highest marks
0:21:30 > 0:21:34was brand leader, and most expensive, Warburtons,
0:21:34 > 0:21:36which had the least amount of sugar
0:21:36 > 0:21:38and most amount of salt.
0:21:38 > 0:21:41In 5th place was the second priciest crumpet,
0:21:41 > 0:21:42by Waitrose,
0:21:42 > 0:21:44which contained the most sugar.
0:21:44 > 0:21:46And runner-up was by Aldi,
0:21:46 > 0:21:48which has the lowest calories
0:21:48 > 0:21:51as well as the lowest price.
0:21:51 > 0:21:53I was a bit surprised about the second one,
0:21:53 > 0:21:56but I'm very pleased, because I like Aldi's as well.
0:21:56 > 0:21:58Butter melted in that one.
0:21:58 > 0:22:00That was the quality product.
0:22:00 > 0:22:02The difference in price isn't huge.
0:22:02 > 0:22:04So, it's better... Why not go for the best?
0:22:11 > 0:22:14Back in Scotland, Gregg's on his way to the Hoylands'
0:22:14 > 0:22:17to get ready-meal-reliant Clair cooking from scratch.
0:22:19 > 0:22:21I can understand why Clair's nervous,
0:22:21 > 0:22:23because she doesn't want to cook something
0:22:23 > 0:22:25that will make her husband unwell.
0:22:25 > 0:22:27But Clair wants to be in the kitchen, cooking meals.
0:22:27 > 0:22:29I know she does.
0:22:29 > 0:22:31She just needs a little spark.
0:22:31 > 0:22:33I hope at the end of today I'm going to come away
0:22:33 > 0:22:36with a recipe idea that we can all have together.
0:22:36 > 0:22:39If Gregg could change that for us today, it would be wonderful.
0:22:39 > 0:22:42Hello, Clair. Hello, Gregg. Come on in. May I? Yes, of course.
0:22:42 > 0:22:44Get your knives out, missus.
0:22:44 > 0:22:46I've got something for you.
0:22:46 > 0:22:48OK. Something you may or may not recognise.
0:22:48 > 0:22:49Look.
0:22:49 > 0:22:51SHE GASPS It's a potato.
0:22:51 > 0:22:52THEY LAUGH
0:22:52 > 0:22:56Clair usually buys frozen jacket potatoes,
0:22:56 > 0:22:59but a normal baked potato is half the price.
0:22:59 > 0:23:02We're going to cook something that both you and Derek can eat.
0:23:02 > 0:23:04Great. I think the kids could eat it as well.
0:23:04 > 0:23:07Gregg's brought a recipe for stuffed jacket potatoes.
0:23:07 > 0:23:11So, what is it you like about the frozen jacket potatoes that you buy?
0:23:11 > 0:23:13It's really crispy and I think that's what does it.
0:23:13 > 0:23:16Baked using a little bit of oil and seasoning
0:23:16 > 0:23:19should give Clair the crispy skin she's after.
0:23:19 > 0:23:21Many people do a jacket potato in the microwave,
0:23:21 > 0:23:24and, of course, it won't crisp up.
0:23:24 > 0:23:27If you like an oven-cooked jacket, but time's an issue,
0:23:27 > 0:23:28use a metal skewer.
0:23:28 > 0:23:32It'll take about 15 minutes off the cooking time. Really?
0:23:32 > 0:23:35Making the cooking time around 45 minutes.
0:23:35 > 0:23:39You could even half that time again by doing 10 minutes in a microwave
0:23:39 > 0:23:41and 10 minutes in the oven to crisp up.
0:23:42 > 0:23:44Now for the filling.
0:23:44 > 0:23:47Nothing here that Derek can't eat.
0:23:47 > 0:23:50This will be Clair and Derek's first meal together
0:23:50 > 0:23:51since he became coeliac.
0:23:51 > 0:23:54To make sure it's gluten-free, low in fat
0:23:54 > 0:23:57and something they'll both enjoy,
0:23:57 > 0:23:59Gregg's bought sirloin steak.
0:23:59 > 0:24:01We haven't had steak for a long time.
0:24:01 > 0:24:03How much garlic do you like?
0:24:03 > 0:24:05I like lots of garlic. Good.
0:24:05 > 0:24:07Clair, can I tell you...
0:24:07 > 0:24:09only cooks know how to crush up garlic like that.
0:24:09 > 0:24:13You must have done a lot of cooking. You must miss it. I do miss it.
0:24:13 > 0:24:15Can I give you that? Thank you.
0:24:15 > 0:24:17Hm. You're getting the hang of using me, aren't you?
0:24:17 > 0:24:19Good job, Gregg.
0:24:19 > 0:24:22Using a little oil, Clair browns the steaks.
0:24:22 > 0:24:25When a steak or even a piece of fish is ready to be turned over,
0:24:25 > 0:24:27it frees itself from the pan.
0:24:27 > 0:24:29Look at that!
0:24:29 > 0:24:32With the meat resting, into the pan goes garlic, red onion,
0:24:32 > 0:24:35pepper and spices.
0:24:35 > 0:24:36Smells delicious.
0:24:36 > 0:24:39Most pure seasonings are gluten-free,
0:24:39 > 0:24:44but some seasoning mixes can have added flour, which contains wheat,
0:24:44 > 0:24:46so it's important to always check the label.
0:24:46 > 0:24:49Look at that. That's beautiful!
0:24:49 > 0:24:51THAT'S LOVELY!
0:24:51 > 0:24:52It is!
0:24:52 > 0:24:54Next, a touch of pepper.
0:24:55 > 0:24:57Upside down. Upside down.
0:24:57 > 0:24:59I knew the pepper pot was upside down, Clair,
0:24:59 > 0:25:01I just did it to see if YOU'D notice.
0:25:03 > 0:25:06And the sliced steaks return to the pan.
0:25:06 > 0:25:07Look at that.
0:25:07 > 0:25:11It smells amazing. I can't believe how quick it is to make it as well.
0:25:11 > 0:25:13Hardly took any time at all, which is great.
0:25:13 > 0:25:15Clair's happy with the steak filling,
0:25:15 > 0:25:18but will Gregg's jackets meet her high standards?
0:25:18 > 0:25:21Nice in the centre. Look at those crispy skins! Yay!
0:25:21 > 0:25:22Topping on.
0:25:22 > 0:25:23Perfect.
0:25:23 > 0:25:27And, to finish, a dollop of soured cream, fresh coriander,
0:25:27 > 0:25:30chilli and jalapenos.
0:25:30 > 0:25:33Haw-haw-haw!
0:25:33 > 0:25:35At 500 calories a portion,
0:25:35 > 0:25:38it's a diet friendly as well as gluten-free dinner,
0:25:38 > 0:25:43which is a first, so a very special moment for Derek and Clair.
0:25:43 > 0:25:45I'll sit there. Derek, have a seat.
0:25:45 > 0:25:46You'll have to stop me.
0:25:46 > 0:25:49A change from his usual onion salad.
0:25:49 > 0:25:52What's the verdict from the man of the house?
0:25:52 > 0:25:55Superb. It really is. And it's hot.
0:25:55 > 0:25:59When was the last time you two sat down together like this
0:25:59 > 0:26:01and ate the same food?
0:26:01 > 0:26:03I can't even remember. No. I really can't.
0:26:03 > 0:26:05We're talking about five or six years, really.
0:26:05 > 0:26:07I feel like a bit of a gooseberry.
0:26:07 > 0:26:09Do you guys want me to go?
0:26:09 > 0:26:10Yeah!
0:26:13 > 0:26:17Cooking with Clair was good fun. Clair obviously enjoyed it.
0:26:17 > 0:26:18This is a step.
0:26:18 > 0:26:20It's not even a step.
0:26:20 > 0:26:22This is a massive leap in the right direction
0:26:22 > 0:26:23for the Hoylands.
0:26:25 > 0:26:28Up until now, dieter Clair has been relying
0:26:28 > 0:26:31on what she believes to be low-fat food.
0:26:31 > 0:26:34But what is the best way to eat a low-fat diet?
0:26:36 > 0:26:41Chris and Gregg have come to see nutritionalist Hala El-Shafie to find out.
0:26:41 > 0:26:44So, the Hoyland family... Mum's been buying
0:26:44 > 0:26:46reduced fat products in the supermarket in a bid to be healthy.
0:26:46 > 0:26:50Is that doing the right thing? So, with reduced fat versions,
0:26:50 > 0:26:51what we need to remember
0:26:51 > 0:26:55is that it has to have 30% less than the original products.
0:26:55 > 0:26:59However, that still means that it can be a high-fat food.
0:26:59 > 0:27:02So, to prove the point, I've got a selection of products here.
0:27:02 > 0:27:03If we take this prawn cocktail...
0:27:03 > 0:27:08And the fat here in a 100g serving is 30.4g.
0:27:08 > 0:27:13Reduced fat is still 12.6g in a 100g serving.
0:27:13 > 0:27:16I mean, that's not low. It's just lower.
0:27:16 > 0:27:18That's still a fatty thing. Exactly.
0:27:18 > 0:27:20Often, that's where people get caught out.
0:27:20 > 0:27:25So, reduced fat doesn't mean it's low-fat at all.
0:27:25 > 0:27:28It just means it has less fat than the original product.
0:27:28 > 0:27:32But is there a label we should be looking for?
0:27:32 > 0:27:36What you need to be looking at - is it marked low-fat?
0:27:36 > 0:27:38Because low-fat means that it's going to have
0:27:38 > 0:27:42less than 3% of fat per 100g in that product.
0:27:42 > 0:27:44So, you can be confident that it's low-fat food.
0:27:44 > 0:27:48But I'm a big believer in having smaller portions
0:27:48 > 0:27:50of the natural product. Is that right?
0:27:50 > 0:27:53Because, actually, when you take the fat out or reduce the fat,
0:27:53 > 0:27:56you're invariably putting something else in to compensate, aren't you?
0:27:56 > 0:27:57You're exactly right.
0:27:57 > 0:28:01And very often, that can be sugar or salt.
0:28:01 > 0:28:03It's better to have the thing that you really want and really
0:28:03 > 0:28:06enjoy, but just have less of it.
0:28:06 > 0:28:09What about people that are striving for a virtual fat-free diet?
0:28:09 > 0:28:13I would never recommend a fat-free diet. We do need fats.
0:28:13 > 0:28:16The right types of fat. Because without them, we are not able
0:28:16 > 0:28:19to absorb vitamins A, D, E and K.
0:28:19 > 0:28:24So, you're likely to have issues around immunity and also healing.
0:28:24 > 0:28:28Healthier fats can be found in fish, nuts and vegetable oils
0:28:28 > 0:28:31and can help our body get the vitamins it needs.
0:28:31 > 0:28:33So, we've got this beautiful salad here.
0:28:33 > 0:28:35And really to enhance that,
0:28:35 > 0:28:37this is a really simple dressing of olive oil,
0:28:37 > 0:28:39lemon juice and seasoning.
0:28:39 > 0:28:42So, actually putting a dressing on it will make that healthier?
0:28:42 > 0:28:44It will make it healthier from the point of view
0:28:44 > 0:28:47of the fat-soluble vitamins.
0:28:47 > 0:28:50So, all the goodness that's in that salad,
0:28:50 > 0:28:53we will absorb that easier through a little bit of good oil.
0:28:53 > 0:28:55Exactly. Good plan.
0:28:55 > 0:28:59In Scotland, after a confidence boost from Gregg,
0:28:59 > 0:29:00Clair's back in the kitchen,
0:29:00 > 0:29:03doing what she's been too frightened to do -
0:29:03 > 0:29:07cook one meal for the whole family from scratch.
0:29:07 > 0:29:10I'm scared to give something to Derek that would make him potentially ill
0:29:10 > 0:29:12and, you know, we couldn't have that.
0:29:12 > 0:29:14Definitely not!
0:29:14 > 0:29:17So, we've started Clair off with a really simple recipe
0:29:17 > 0:29:19for a gluten-free chilli bake,
0:29:19 > 0:29:22with lean mince and gluten-free pasta.
0:29:24 > 0:29:27It doesn't look terribly different to our pasta.
0:29:27 > 0:29:30And it's readily available in supermarkets.
0:29:31 > 0:29:33As Clair's slimming,
0:29:33 > 0:29:37this home-made bake has the same calories per 100g as her usual diet,
0:29:37 > 0:29:39ready-meal pasta.
0:29:39 > 0:29:41Looking at this recipe,
0:29:41 > 0:29:44I wouldn't need to worry so much or feel guilty about eating it.
0:29:44 > 0:29:45Exactly!
0:29:45 > 0:29:48To prevent Derek eating gluten by accident,
0:29:48 > 0:29:52the Hoylands would usually cook four separate pasta ready meals
0:29:52 > 0:29:55at a cost of ?12.45.
0:29:55 > 0:30:00But using fresh, raw ingredients, which are 100% gluten-free,
0:30:00 > 0:30:04means this pasta bake comes in at just over ?5.
0:30:05 > 0:30:09Which could save them over ?380 a year.
0:30:09 > 0:30:11I'm quite pleased.
0:30:11 > 0:30:13Well done, Clair.
0:30:13 > 0:30:17So, cooking from scratch wasn't as scary as you thought.
0:30:18 > 0:30:20There we go. Oh, that looks lovely.
0:30:20 > 0:30:21An amazing moment for the Hoylands,
0:30:21 > 0:30:24to all be sharing the same dinner.
0:30:24 > 0:30:26Thank you very much.
0:30:28 > 0:30:30That's beautiful.
0:30:30 > 0:30:33A fantastic start to family meals for the Hoylands.
0:30:33 > 0:30:36The family did enjoy the meal and Derek's had ten portions.
0:30:36 > 0:30:39So, yeah, it was a success.
0:30:39 > 0:30:41You should have just given Dad that.
0:30:41 > 0:30:43Exactly!
0:30:43 > 0:30:45I've got a lot of catching up to do, haven't I?
0:30:45 > 0:30:48You certainly have, Derek.
0:30:48 > 0:30:50And this is just the beginning.
0:30:53 > 0:30:55But getting the family eating more meals together
0:30:55 > 0:30:59isn't the only thing on Gregg and Chris's to-do list.
0:30:59 > 0:31:01Clair's a big fan of coffee.
0:31:02 > 0:31:03And she's not alone.
0:31:05 > 0:31:08The UK drinks 70 million cups of coffee a year.
0:31:08 > 0:31:13Giving the market an annual value of over ?1 billion.
0:31:13 > 0:31:17But is Clair's commitment to expensive brands warranted,
0:31:17 > 0:31:19or can cheaper coffee be just as nice?
0:31:21 > 0:31:23To find out, Gregg's come to Lincolnshire
0:31:23 > 0:31:26to a coffee roasting factory to meet with taster
0:31:26 > 0:31:29and assistant buyer, Rebekah Kettrick.
0:31:31 > 0:31:32Hello, you must be Rebekah.
0:31:32 > 0:31:35Nice to meet you, Gregg. Can you teach me about coffee?
0:31:35 > 0:31:36Absolutely. Could you?
0:31:36 > 0:31:39One of the biggest roasteries in the UK,
0:31:39 > 0:31:44this factory sources its coffee beans from 40 different countries.
0:31:44 > 0:31:47We source two different types of coffee beans here -
0:31:47 > 0:31:49Arabica and Robusta.
0:31:49 > 0:31:53And from combining and blending just two species of bean,
0:31:53 > 0:31:57they produce around 60 different flavours and supply many high-street
0:31:57 > 0:31:59coffee houses and specialist retailers.
0:32:01 > 0:32:04You can get up to 60 different flavours from just two beans?!
0:32:04 > 0:32:07At least. That's amazing!
0:32:07 > 0:32:09It is.
0:32:09 > 0:32:12Rebekah's going to show Gregg how they roast the 500 tonnes of
0:32:12 > 0:32:15coffee beans they get every month.
0:32:15 > 0:32:17Can I have a go? Of course you can.
0:32:19 > 0:32:21Stand back.
0:32:21 > 0:32:23When they arrive, the coffee beans look very different
0:32:23 > 0:32:25to the brown beans we're used to.
0:32:26 > 0:32:28Give it a good slice.
0:32:30 > 0:32:32Oh, they're green! They look like lentils.
0:32:32 > 0:32:35So, this is what they look like before they've been roasted.
0:32:37 > 0:32:39And they don't smell like coffee, they smell like earth.
0:32:39 > 0:32:42This is why we've got to roast it, to bring out the coffee aromas.
0:32:42 > 0:32:45The raw coffee beans are blown through pipes
0:32:45 > 0:32:49and dropped into a roaster, set to around 200 degrees.
0:32:49 > 0:32:54The beans are roasted for anywhere between 12 to 18 minutes.
0:32:54 > 0:32:57That is now going very brown.
0:32:57 > 0:33:00The longer the roast, the darker the colour and stronger the flavour.
0:33:00 > 0:33:02But, despite what we may think,
0:33:02 > 0:33:06a stronger flavour doesn't mean more caffeine.
0:33:07 > 0:33:10If I have a really strong tasting coffee,
0:33:10 > 0:33:12that doesn't mean I'm getting more caffeine?
0:33:12 > 0:33:14Not necessarily, Gregg, no.
0:33:14 > 0:33:18The amount of caffeine actually depends on which of the two beans
0:33:18 > 0:33:20the coffee's made from.
0:33:20 > 0:33:23The Robusta bean has more caffeine than the Arabica.
0:33:23 > 0:33:27But the Arabica bean is more expensive,
0:33:27 > 0:33:29as it's a difficult bean to grow.
0:33:29 > 0:33:32Now they look like coffee beans.
0:33:32 > 0:33:36Once the beans have been roasted, they're sucked up...
0:33:36 > 0:33:39That's a massive coffee hoover!
0:33:39 > 0:33:41..and either packed to be sold as beans
0:33:41 > 0:33:44or ground by this industrial grinder.
0:33:45 > 0:33:47It may look small,
0:33:47 > 0:33:52but it can process 600 kilos of beans every 40 minutes.
0:33:52 > 0:33:55How many different grinds are there? Lots of different grinds.
0:33:55 > 0:33:57For a cafetiere, you want really coarse coffee,
0:33:57 > 0:33:59for a filter machine, a bit finer,
0:33:59 > 0:34:02and for espresso, it's going to be really, really fine.
0:34:02 > 0:34:05This is where the coffee aroma really kicks in.
0:34:06 > 0:34:08That is so intense.
0:34:08 > 0:34:11It's much more intense here than at the roaster, isn't it?
0:34:11 > 0:34:15It almost smells like chocolate. It's very sweet, isn't it?
0:34:15 > 0:34:17Just in one day,
0:34:17 > 0:34:21this factory roasts enough coffee to fill a million cups.
0:34:21 > 0:34:24The cost of a cup will all depend on the type of bean,
0:34:24 > 0:34:28where it's from and how much manufacturing it's taken.
0:34:28 > 0:34:31But is the priciest always the nicest?
0:34:31 > 0:34:34Gregg's doing a blind test with Rebekah,
0:34:34 > 0:34:37who'll show him the professional approach to tasting.
0:34:38 > 0:34:42OK, so you want to just over half-fill your spoon.
0:34:42 > 0:34:43And then bring it up to your lips.
0:34:43 > 0:34:45REBEKAH SLURPS
0:34:47 > 0:34:48Oh, turn it in!
0:34:48 > 0:34:50Do you mind if I just have a drink?
0:34:50 > 0:34:52Just go... If you want.
0:34:54 > 0:34:57GREGG SLURPS
0:34:57 > 0:34:59That's actually quite mild.
0:35:01 > 0:35:02SLURPS AGAIN
0:35:04 > 0:35:07Mm. No bitter finish at all.
0:35:07 > 0:35:08SLURPS AGAIN
0:35:08 > 0:35:11Stronger. More coffee flavour.
0:35:11 > 0:35:13Cor, I'm getting into this.
0:35:13 > 0:35:14REBEKAH CHUCKLES
0:35:15 > 0:35:17SLURPS AGAIN
0:35:17 > 0:35:19Big coffee, but no bitterness.
0:35:19 > 0:35:21That one is my absolute favourite.
0:35:21 > 0:35:23For me, it's the biggest coffee flavour.
0:35:23 > 0:35:25That would be the cheapest one on the table, Gregg.
0:35:25 > 0:35:27Yeah!
0:35:27 > 0:35:29So, Gregg's gone for a cheaper, but stronger,
0:35:29 > 0:35:34Robusta bean coffee over a smooth but more expensive Arabica.
0:35:34 > 0:35:37The most expensive one next to it is four times the price of the one that
0:35:37 > 0:35:40you liked. And I actually really do prefer that one.
0:35:40 > 0:35:43Exactly. It's all down to personal taste.
0:35:43 > 0:35:46And not the price.
0:35:46 > 0:35:48High-five!
0:35:48 > 0:35:49Back in Scotland,
0:35:49 > 0:35:53and we've swapped Clair's leading brand of ground coffee
0:35:53 > 0:35:55for a supermarket own brand.
0:35:55 > 0:35:57I think it looks quite smart, actually.
0:35:57 > 0:36:00I quite like brown paper bags. It looks quite posh.
0:36:00 > 0:36:05It may look expensive, but it's actually over 40% cheaper.
0:36:05 > 0:36:07But does Clair like it?
0:36:07 > 0:36:10I did say I wouldn't be happy if you changed my coffee,
0:36:10 > 0:36:12but actually, this is much nicer.
0:36:12 > 0:36:14Oh, good.
0:36:14 > 0:36:19Clair, you've just put nearly ?80 a year back in your bank balance.
0:36:19 > 0:36:22And it's not just her branded filter coffee Clair's decided
0:36:22 > 0:36:24to wave goodbye to.
0:36:24 > 0:36:28I have to say, the reality set in when Gregg and Chris visited us.
0:36:28 > 0:36:31I'm not buying the sachets and the cups and things to take away.
0:36:31 > 0:36:34So, yeah. Huge change.
0:36:34 > 0:36:36Huge change, indeed.
0:36:36 > 0:36:38And whilst we're on a roll,
0:36:38 > 0:36:41we changed Clair's usual branded diet cereal
0:36:41 > 0:36:45to a non-diet supermarket's own brand.
0:36:45 > 0:36:47But will she notice?
0:36:49 > 0:36:51No, it doesn't taste the same.
0:36:51 > 0:36:52Tastes a lot sweeter, actually.
0:36:52 > 0:36:55They may taste sweeter, but these normal bran flakes
0:36:55 > 0:37:00are practically the same, nutritionally, as Clair's usual slimming brand.
0:37:00 > 0:37:03What's more, they could reduce the Hoylands' annual food bill
0:37:03 > 0:37:05by over ?100.
0:37:05 > 0:37:09Would you have it again? I would, actually. It's nice.
0:37:09 > 0:37:12In fact, we debranded this entire breakfast
0:37:12 > 0:37:15from premium to supermarket own budget brands.
0:37:15 > 0:37:18So, guys, what do we think of the orange juice? It looks different.
0:37:18 > 0:37:21It is different. It actually tastes nicer.
0:37:21 > 0:37:23It doesn't taste as artificial.
0:37:23 > 0:37:25And if they kept all these swaps,
0:37:25 > 0:37:27the family could save almost ?8 a week,
0:37:27 > 0:37:32squeezing nearly another ?400 a year out of their food spend.
0:37:32 > 0:37:35Is it thumbs up or thumbs down?
0:37:35 > 0:37:37Looks like a thumbs up to me.
0:37:37 > 0:37:39Onwards and upwards.
0:37:42 > 0:37:43That's the plan, Clair.
0:37:43 > 0:37:45So, Chris has arrived back in Edinburgh.
0:37:47 > 0:37:50Desperate to show Derek that food can still be fun
0:37:50 > 0:37:51when you're a coeliac.
0:37:51 > 0:37:54Nice to see you again. How are we doing?
0:37:54 > 0:37:56He's brought with him a bag of ingredients
0:37:56 > 0:37:59that he hopes will take Derek down memory lane.
0:37:59 > 0:38:03If I could take you back, before you were diagnosed with being a coeliac,
0:38:03 > 0:38:05what's the one meal that you would want to eat again?
0:38:05 > 0:38:08Fish and chips. I used to love battered fish.
0:38:08 > 0:38:11We are, in fact, going to be cooking fish and chips for you today.
0:38:11 > 0:38:14Oh, give me it there.
0:38:14 > 0:38:17Derek starts by cutting the potatoes into thin wedges.
0:38:17 > 0:38:19Oh, yeah. You're a pro, aren't you?
0:38:19 > 0:38:23I suppose this is the experience of chopping many onions, isn't it?
0:38:23 > 0:38:25It surely is, yeah.
0:38:25 > 0:38:29To get a fluffy middle, the potatoes are parboiled for five minutes,
0:38:29 > 0:38:32then, for a crispy coating, tossed in rapeseed oil...
0:38:32 > 0:38:35Look at that, they look like chips already. They do.
0:38:35 > 0:38:37..and put in the oven to roast.
0:38:37 > 0:38:39OK, so the next thing to do is to make the batter.
0:38:39 > 0:38:43Traditionally, batter is made using flour, which contains wheat.
0:38:43 > 0:38:47But gluten-free flour is easily available.
0:38:47 > 0:38:49We want 100g of flour in there.
0:38:49 > 0:38:52To be mixed with sparkling water.
0:38:52 > 0:38:55The bubbles will give the batter a nice, light consistency.
0:38:55 > 0:38:58This is why people use beer. But obviously, you can't have beer.
0:38:58 > 0:39:00It's a big hole in my life.
0:39:00 > 0:39:04Now for that classic fish and chip companion - mushy peas.
0:39:04 > 0:39:08Derek mashes together garden peas and fresh mint.
0:39:08 > 0:39:10That smells really nice.
0:39:10 > 0:39:12Then adds half-fat creme fraiche,
0:39:12 > 0:39:15which is a healthier alternative to cream.
0:39:15 > 0:39:17So, the peas are ready, the chips aren't far.
0:39:17 > 0:39:19So, now all we've got to do is the fish.
0:39:19 > 0:39:21Derek coats the fish in batter.
0:39:21 > 0:39:24You can lay it in. As you lay it in, lay it away from you,
0:39:24 > 0:39:27just in case any of the fat does spit up, it won't come towards you.
0:39:27 > 0:39:30The fish needs two or three minutes on each side.
0:39:30 > 0:39:32Look at that.
0:39:32 > 0:39:34I can smell the sea air coming in!
0:39:34 > 0:39:38Derek uses baking paper instead of kitchen roll to drain,
0:39:38 > 0:39:40so the fish doesn't stick.
0:39:40 > 0:39:42Right, I'll get the chips out.
0:39:43 > 0:39:45Look at those. Lovely.
0:39:45 > 0:39:46Good enough to eat.
0:39:46 > 0:39:48Out of chip shop paper, of course.
0:39:48 > 0:39:51So, you can't go to the fish and chip shop, can you? That's right.
0:39:51 > 0:39:53But the fish and chip shop can come to you.
0:39:53 > 0:39:56And it costs less, too.
0:39:56 > 0:40:00The average price for haddock, chips and mushy peas locally
0:40:00 > 0:40:01is nearly ?7.
0:40:01 > 0:40:06Chris's gluten-free version comes in at just ?2.16 a portion.
0:40:07 > 0:40:11So, we're going to have your first fish and chip supper for six years.
0:40:11 > 0:40:13And we're going to go and eat it in the garden with the kids.
0:40:13 > 0:40:15Ah, magic.
0:40:15 > 0:40:19This will be the first time Connor and Amy have shared fish and chips with their dad.
0:40:19 > 0:40:21Tuck in, everybody.
0:40:21 > 0:40:23Taste like you remembered? It sure does.
0:40:24 > 0:40:26Nice and soggy.
0:40:26 > 0:40:30Would you like Daddy to do a bit more cooking and for you all to eat the same meals?
0:40:30 > 0:40:32We'd love that. Would you? Yeah.
0:40:32 > 0:40:34Enjoying that, yeah? Yeah.
0:40:34 > 0:40:35That couldn't have gone any better.
0:40:35 > 0:40:40To see Derek smiling whilst cooking and eating food
0:40:40 > 0:40:44with his two children was just a complete joy.
0:40:44 > 0:40:46Amy, what are you enjoying? Chips.
0:40:46 > 0:40:49The chips. Reminds me of what I did with my family.
0:40:49 > 0:40:52I can definitely see the fun coming back into food again.
0:40:52 > 0:40:55Can we have this a lot more? Yes. We can. Every week.
0:40:57 > 0:40:58There you go.
0:40:58 > 0:41:01Reintroducing old favourites to Derek
0:41:01 > 0:41:04didn't end with the fish and chips.
0:41:04 > 0:41:07After the success of her simple pasta dish,
0:41:07 > 0:41:10we decided to turn it up a notch
0:41:10 > 0:41:13and ask Clair to replace their usual Chinese takeaway
0:41:13 > 0:41:18with a home-made, gluten-free chicken in black bean sauce.
0:41:18 > 0:41:21I think I am feeling a little apprehensive about making this
0:41:21 > 0:41:25because it's the children's favourite. I feel a bit pressurised.
0:41:25 > 0:41:29But if Clair pulls it off, not only can Derek have a Chinese, too,
0:41:29 > 0:41:34they could also chop nearly ?135 off their annual food bill.
0:41:35 > 0:41:40And to top it off, this only has 247 calories a portion.
0:41:41 > 0:41:43Cheers. Cheers.
0:41:43 > 0:41:45Cheers, indeed.
0:41:45 > 0:41:47But what does Clair think about the water?
0:41:47 > 0:41:50I think that's tap water.
0:41:50 > 0:41:52Clair always drinks bottled water,
0:41:52 > 0:41:56spending over ?4 for 19 litres every week.
0:41:56 > 0:41:57Do you like it, though?
0:41:57 > 0:41:59No. I think it's tap.
0:41:59 > 0:42:00Are you sure, Clair?
0:42:00 > 0:42:02I can smell the chlorine.
0:42:02 > 0:42:05The kind of, you know, tap watery smell.
0:42:05 > 0:42:07Clair may think she's sniffing tap stuff,
0:42:07 > 0:42:10but she's in for a shock,
0:42:10 > 0:42:12because it's actually her usual bottled water.
0:42:14 > 0:42:16With the week in full swing,
0:42:16 > 0:42:20Gregg and Chris want to find a super cheap, gluten-free family meal
0:42:20 > 0:42:24for the Hoylands for ?3 or less.
0:42:24 > 0:42:27So, they're back with nutritionist Hala.
0:42:27 > 0:42:30So, we set you a challenge, how did you get on?
0:42:30 > 0:42:32Well, I've got it to ?3 on the nose.
0:42:32 > 0:42:33Hala's cooking a kedgeree,
0:42:33 > 0:42:37an Indian rice dish which traditionally uses smoked haddock.
0:42:37 > 0:42:41But Hala's using smoked mackerel instead, which is cheaper,
0:42:41 > 0:42:43but just as tasty.
0:42:43 > 0:42:47What I've done here is sweated these onions for ten minutes.
0:42:47 > 0:42:51I'm adding in my one clove of garlic
0:42:51 > 0:42:55and three teaspoons of curry powder in here.
0:42:55 > 0:42:58Hala mixes it, then adds in the rice.
0:42:58 > 0:43:01What rice is that? That's Basmati rice.
0:43:01 > 0:43:02I give that a quick stir.
0:43:02 > 0:43:05She then adds vegetable stock.
0:43:05 > 0:43:07Mmm!
0:43:07 > 0:43:08I'm going to bring it to the boil
0:43:08 > 0:43:11and leave it to simmer for 15 minutes.
0:43:11 > 0:43:15Whilst the rice cooks, Gregg and Chris prepare the parsley and mackerel.
0:43:15 > 0:43:18Right, give me that. You can have fishy fingers.
0:43:18 > 0:43:20Yeah, lovely. What do you want? Chopped flat parsley?
0:43:20 > 0:43:22Yes, please. You don't want these too small, do you?
0:43:22 > 0:43:24It'll break up a little bit in there, presumably. Yeah.
0:43:24 > 0:43:26Have you took the skin off?
0:43:26 > 0:43:28Yes, sir. Do you eat the skin?
0:43:28 > 0:43:30Erm, sometimes. I'm not a big fan.
0:43:30 > 0:43:32You're quite refined, then, aren't you?
0:43:32 > 0:43:34For a big brute of a man!
0:43:34 > 0:43:36CHRIS CHUCKLES
0:43:36 > 0:43:39You'd never know it, would you? No!
0:43:39 > 0:43:42Mackerel flaked, it goes into the pan,
0:43:42 > 0:43:45followed by peas and then the chopped parsley.
0:43:45 > 0:43:49CHRIS: Oh, that's lovely. GREGG: Mate.
0:43:49 > 0:43:53A squeeze of lemon and the mackerel kedgeree is done.
0:43:53 > 0:43:55HALA: Right, there we go.
0:43:55 > 0:43:57Get in there.
0:43:57 > 0:44:00This is an excellent dish because it's nutritionally balanced,
0:44:00 > 0:44:03it's got protein in it, it's got Omega 3s from the mackerel in there.
0:44:03 > 0:44:04And no gluten?
0:44:04 > 0:44:06And no gluten.
0:44:06 > 0:44:10And at only 437 calories a serving,
0:44:10 > 0:44:14it's a perfect ?3 feast for the Hoyland family.
0:44:16 > 0:44:18That is a fine thing. Mmm.
0:44:18 > 0:44:21What do you think the family are going to think about this?
0:44:21 > 0:44:23Scotland is famous for its smoked fish.
0:44:23 > 0:44:25I think they're going to absolutely love it.
0:44:25 > 0:44:27I'm sure they will.
0:44:27 > 0:44:30There's one meal the little Hoylands really want to share
0:44:30 > 0:44:31with their dad.
0:44:31 > 0:44:34So Gregg and Chris can help Mum and Dad,
0:44:34 > 0:44:37we'd like to all sit down and have a roast dinner together.
0:44:37 > 0:44:40Your wish is Gregg and Chris's command.
0:44:40 > 0:44:43But for the whole family to feast on a roast,
0:44:43 > 0:44:46Clair needs to make everything from scratch.
0:44:46 > 0:44:48I've never made a chicken dinner from scratch before.
0:44:48 > 0:44:51So, at the moment, I'm kind of just getting my head round at all.
0:44:51 > 0:44:54So, at the moment it feels like it's a bit "whoo!"
0:44:54 > 0:44:57Clair's feeling the heat because, like a lot of families,
0:44:57 > 0:45:00she usually relies on frozen potatoes, Yorkshires,
0:45:00 > 0:45:02gravy granules and stuffing.
0:45:02 > 0:45:05But a lot of these packet products contain wheat.
0:45:05 > 0:45:08I never thought it would be possible to do a gluten-free dinner
0:45:08 > 0:45:10that Derek can eat.
0:45:10 > 0:45:13And there's more good news, because it's cheaper, too.
0:45:14 > 0:45:15One onion.
0:45:15 > 0:45:18Derek will be pleased. It's a big one.
0:45:18 > 0:45:21For the stuffing, Clair combines gluten-free breadcrumbs with onion,
0:45:21 > 0:45:24thyme and egg, costing a third of the price
0:45:24 > 0:45:28of their usual premium-brand frozen balls.
0:45:28 > 0:45:30Next, Clair preps the chicken.
0:45:30 > 0:45:33I hate raw chicken. Touching it. Ugh!
0:45:33 > 0:45:36Okey dokey. I'm going to stuff it in.
0:45:36 > 0:45:38Clair may not like the feel of the raw bird,
0:45:38 > 0:45:42but it's less than half the price of the rotisserie chicken they buy
0:45:42 > 0:45:45and could save the family over ?15 a month.
0:45:47 > 0:45:50For the Yorkshires, Clair whisks together
0:45:50 > 0:45:55gluten-free flour, eggs and milk, then pours into a hot muffin tray.
0:45:57 > 0:45:58I'm just hoping they rise.
0:45:58 > 0:46:03Unlike the food bill, which could drop by nearly ?135 a year,
0:46:03 > 0:46:06if Clair sticks to the home-cooked spuds
0:46:06 > 0:46:07and Yorkshire puds.
0:46:07 > 0:46:10They look gorgeous.
0:46:10 > 0:46:11Certainly do!
0:46:11 > 0:46:14Look at the size of them!
0:46:14 > 0:46:16They're ginormous. I bet they're bigger than my mum's.
0:46:16 > 0:46:18With everything almost done...
0:46:20 > 0:46:21Crispy skin.
0:46:21 > 0:46:26..Clair adds stock and cornflour to the meat's juices to make the gravy.
0:46:26 > 0:46:30I think Derek will be astounded to see gravy on his plate.
0:46:31 > 0:46:33Well done, Clair.
0:46:34 > 0:46:40The Hoylands' first roast dinner together for six years is ready.
0:46:40 > 0:46:41Dinner!
0:46:41 > 0:46:43DEREK: Oh, my word!
0:46:43 > 0:46:45Hey, look at that. Is that mine, is it?
0:46:45 > 0:46:48There you go. Connor, can I just pass that over to you, honey?
0:46:48 > 0:46:50If they all like their gluten-free roast,
0:46:50 > 0:46:53not only will Derek be able to eat with his family,
0:46:53 > 0:46:57they could also save over ?336 a year.
0:46:59 > 0:47:00That's superb.
0:47:00 > 0:47:02Honestly.
0:47:02 > 0:47:05That's amazing. That's the nicest meal I've had in years.
0:47:05 > 0:47:09I just can't believe it's gluten-free, as well.
0:47:09 > 0:47:11Here's to our first proper roast dinner.
0:47:11 > 0:47:14The Hoylands' food swap experiment has come to an end.
0:47:14 > 0:47:16CLAIR: To many, many more. DEREK: To many, many more.
0:47:16 > 0:47:18And what an end it was.
0:47:20 > 0:47:22CLAIR: I know!
0:47:22 > 0:47:24Morning in Scotland,
0:47:24 > 0:47:27and it's the moment Gregg and Chris have been waiting for.
0:47:27 > 0:47:30To find out how the Hoylands have got on.
0:47:31 > 0:47:33This family needed our help more than most, I think.
0:47:33 > 0:47:37Do you reckon we've done it? I sincerely hope so, because they were desperate for change.
0:47:37 > 0:47:41You know, they had fallen out of love with food, which is really sad.
0:47:41 > 0:47:42How much did you say we'd save them?
0:47:42 > 0:47:44I said I think we could save them 50. What did you say?
0:47:44 > 0:47:47You went a bit over the top, didn't you? As per usual, yeah.
0:47:47 > 0:47:50I went with 80. So... It may be a good day.
0:47:50 > 0:47:52And there is only one way to find out. Are you ready?
0:47:52 > 0:47:54Let's go. Come on.
0:47:57 > 0:47:59Gregg and Chris have had their guess.
0:47:59 > 0:48:02Hello, lovely to see you. Come in.
0:48:02 > 0:48:04But how much would the Hoylands like to save?
0:48:04 > 0:48:07I'd be happy saving ?20 a week.
0:48:07 > 0:48:09Yeah, I think so. I'd be happy with that, too.
0:48:09 > 0:48:10Any saving's a bonus.
0:48:12 > 0:48:14Derek and Clair. We're intrigued, aren't we?
0:48:14 > 0:48:18Not half. Obviously, we swapped some of your foodstuffs about.
0:48:18 > 0:48:20Generally, how have you found that?
0:48:20 > 0:48:22It was actually quite fun.
0:48:22 > 0:48:25Shall we have a look at what it is you've been eating this week?
0:48:25 > 0:48:27Oh, yes. I can't wait.
0:48:27 > 0:48:30Let's talk about your breakfast cereal. Mm-hm.
0:48:30 > 0:48:32How did you get on with that? I like the breakfast cereal.
0:48:32 > 0:48:35I thought it tasted sweeter, so I'm not sure if it was a diet one.
0:48:35 > 0:48:37That's the only thing, I wasn't sure.
0:48:37 > 0:48:40Right, did you worry that it might not be a diet one? Mm-hm.
0:48:40 > 0:48:42Because you used to buy a branded slimming one.
0:48:42 > 0:48:44That's right, yes. Uh-huh.
0:48:44 > 0:48:47Well, let's show you what you had, shall we? OK.
0:48:48 > 0:48:50You had that.
0:48:50 > 0:48:51Mmm.
0:48:51 > 0:48:56That is virtually the same calories,
0:48:56 > 0:48:58fat and sugar as your slimming one.
0:48:58 > 0:49:01Really? I would never have thought.
0:49:01 > 0:49:04Yes. My goodness. That's great.
0:49:04 > 0:49:06This one has got double...
0:49:06 > 0:49:08double the amount of fibre.
0:49:08 > 0:49:11There you go. That's brilliant. CHRIS: Isn't it?
0:49:11 > 0:49:13Look at the price difference.
0:49:13 > 0:49:15Oh, my goodness.
0:49:15 > 0:49:18That's unbelievable. Oh, I'm definitely having that, then.
0:49:18 > 0:49:21That's just amazing. That's a definite swap.
0:49:21 > 0:49:24Switching cereal saves ?109 a year,
0:49:24 > 0:49:27proving food doesn't have to be labelled "diet"
0:49:27 > 0:49:30to help shift the pounds.
0:49:30 > 0:49:32Orange juice?
0:49:32 > 0:49:35That was a big hit. Was it? I liked the orange juice.
0:49:35 > 0:49:37We all liked it. We actually preferred that.
0:49:37 > 0:49:39Whatever you did with it, we preferred that one.
0:49:39 > 0:49:41We did swap it.
0:49:41 > 0:49:42For this.
0:49:42 > 0:49:44My goodness!
0:49:44 > 0:49:46I've never thought to buy that.
0:49:46 > 0:49:49No. I'm very surprised.
0:49:49 > 0:49:52So, there is, as you'd imagine, a saving with that.
0:49:52 > 0:49:54It's that. CLAIR GASPS
0:49:54 > 0:49:56Look at that! Wow!
0:49:56 > 0:50:00That's a juicy saving of ?141 a year.
0:50:00 > 0:50:02That's ridiculous.
0:50:02 > 0:50:05Isn't it? It is. Oh, we're definitely having that.
0:50:05 > 0:50:09And the family squeezed even more savings out of their breakfasts.
0:50:09 > 0:50:12That's a no-brainer, we're definitely having that.
0:50:12 > 0:50:13Swapping these five items alone
0:50:13 > 0:50:18takes another ?297 off their annual food bill.
0:50:19 > 0:50:22I'm really happy! This is going really well.
0:50:22 > 0:50:26But what about that bit of butter they didn't think was better?
0:50:26 > 0:50:28No, I wouldn't swap it.
0:50:28 > 0:50:30Maybe this can convince Clair.
0:50:30 > 0:50:34Jeez! Yeah, that's a big one. That's a huge one.
0:50:34 > 0:50:37But still, we didn't like it. No.
0:50:37 > 0:50:39Enjoying your food is important
0:50:39 > 0:50:43and sometimes that may mean spending a little extra.
0:50:43 > 0:50:46Yeah, cool, but this is a no? No, thank you. No problem.
0:50:46 > 0:50:49Hopefully, the next swap will be a yes.
0:50:50 > 0:50:53You did some cooking. You did a chilli pasta bake.
0:50:53 > 0:50:56Yes, it was lovely. When you were buying the ready meals,
0:50:56 > 0:50:59you were buying different pasta ready meals for the whole family.
0:50:59 > 0:51:01That's right. I mean, that came to a lot of money.
0:51:01 > 0:51:03Yeah. Mm-hm.
0:51:03 > 0:51:07A total of ?12.45, in fact.
0:51:07 > 0:51:11That is the saving on not buying the ready meals.
0:51:11 > 0:51:14Superb. Just unbelievable. It was nicer as well.
0:51:14 > 0:51:18Swapping four ready meals for one gluten-free pasta bake
0:51:18 > 0:51:22saves the Hoylands a meaty ?384 a year.
0:51:22 > 0:51:25Yeah, it's just amazing.
0:51:25 > 0:51:29Even more amazing was the money Clair saved cooking a gluten-free
0:51:29 > 0:51:32Chinese for four instead of buying a takeaway for three.
0:51:34 > 0:51:36That's great. That's really good.
0:51:36 > 0:51:39Not to mention cooking a roast chicken dinner from scratch.
0:51:39 > 0:51:41And look at that as a saving.
0:51:41 > 0:51:45DEREK: Oh, that's a big one. Yeah. Magic.
0:51:45 > 0:51:48Crazy, isn't it? Just on the chicken.
0:51:48 > 0:51:52Home cooking the Chinese and roast dinner would pluck nearly ?45
0:51:52 > 0:51:55from their monthly food bill.
0:51:55 > 0:51:57Are we going to keep the spuds?
0:51:57 > 0:51:59We're definitely keeping them, yeah. Well done.
0:51:59 > 0:52:01I'm proud of you.
0:52:01 > 0:52:05Across a year, that's an incredible saving of over ?500.
0:52:05 > 0:52:08And Derek gets to eat with his family.
0:52:08 > 0:52:12Can I just say, the contrast between when we met you
0:52:12 > 0:52:15and now is incredible. Yeah.
0:52:15 > 0:52:17It's just changed my outlook on food.
0:52:17 > 0:52:19You look so much happier.
0:52:19 > 0:52:21Yeah, we are. This week's been fantastic, hasn't it?
0:52:21 > 0:52:24It has. It's just night and day.
0:52:24 > 0:52:26Are you all right, Clair? Yeah, I'm fine.
0:52:26 > 0:52:29It's happy tears. It's happy tears. Yeah.
0:52:30 > 0:52:34So happy, Clair and Derek decided to keep 87%
0:52:34 > 0:52:36of the food we gave them.
0:52:37 > 0:52:40Wow. That's great. Yeah.
0:52:40 > 0:52:42Whilst most swaps did cost less,
0:52:42 > 0:52:45there were a couple of items a few pence pricier.
0:52:47 > 0:52:4913p more expensive.
0:52:49 > 0:52:52But this bacon is healthier.
0:52:52 > 0:52:57This is 75% less saturated fat.
0:52:57 > 0:53:00That tasted good. Mm-hm. That's the point.
0:53:00 > 0:53:03It's worth it for that bit extra. Definite keep. Good.
0:53:03 > 0:53:06Good, good, good. You could have more of this every week!
0:53:07 > 0:53:11Clair's smiling, but how will she react that she discovers
0:53:11 > 0:53:14the boys duped her with the bottled water?
0:53:14 > 0:53:15Tell me about the water.
0:53:15 > 0:53:18The water, I think's been changed and it's tap water.
0:53:18 > 0:53:22You think that we swapped your bottled water with tap water?
0:53:22 > 0:53:24I do. And you didn't like the taste.
0:53:24 > 0:53:26How did it taste?
0:53:26 > 0:53:28It tasted like chlorine.
0:53:28 > 0:53:30Clair's in for a surprise.
0:53:30 > 0:53:32Feeling strong, Mr Wallace?
0:53:32 > 0:53:34Can I borrow you for a moment?
0:53:34 > 0:53:36We, in actual fact...
0:53:36 > 0:53:37Crikey!
0:53:38 > 0:53:42Didn't swap it. Because this is...
0:53:42 > 0:53:46the brand of water that you previously bought, isn't it?
0:53:46 > 0:53:50Yes, it is. This is the actual amount that you buy every week.
0:53:50 > 0:53:53I'm sure Gregg could testify, that's quite a lot of water,
0:53:53 > 0:53:55isn't it?
0:53:55 > 0:53:58DEREK: It's a lot of water.
0:53:58 > 0:54:03Chris has the amount Clair spends a year on water in cold, hard cash.
0:54:03 > 0:54:07?216.84.
0:54:07 > 0:54:10Look at that. My goodness.
0:54:10 > 0:54:12That's serious money, isn't it?
0:54:12 > 0:54:13Yeah, it is.
0:54:13 > 0:54:16So, would you rather this...
0:54:17 > 0:54:19..or that? GREGG GROANS
0:54:19 > 0:54:22Without a doubt. Yeah? Sorry, Gregg.
0:54:22 > 0:54:24We're going to swap the mineral water that you used to like,
0:54:24 > 0:54:26but now you don't like, for tap water.
0:54:26 > 0:54:28For tap water. Brilliant.
0:54:28 > 0:54:29Well, that's interesting.
0:54:29 > 0:54:31So, I'm not standing here holding it for nothing then.
0:54:34 > 0:54:36As well as drinking from the tap,
0:54:36 > 0:54:39Clair's also decided to cut down her coffee habit
0:54:39 > 0:54:42and meals out with the kids.
0:54:42 > 0:54:45Those two simple things alone would be almost ?15 a week.
0:54:45 > 0:54:47Right, OK.
0:54:47 > 0:54:49Totting that up and all the foods they like,
0:54:49 > 0:54:54Chris and Gregg have worked out how much the Hoylands have saved.
0:54:55 > 0:54:57When we surprised you at the supermarket,
0:54:57 > 0:55:02we told you your average weekly spend was ?183.06 a week.
0:55:02 > 0:55:04DEREK: Mm-hm.
0:55:04 > 0:55:06That's a lot. So, obviously, this wasn't just about money.
0:55:06 > 0:55:10This was about getting you eating together as a family.
0:55:10 > 0:55:12Trying to get you eating healthily.
0:55:12 > 0:55:14Yes, yes. Getting you eating.
0:55:14 > 0:55:17Yes. CHRIS: So, I hope you won't be too disappointed with the saving.
0:55:17 > 0:55:20Yeah? Yeah. You had a figure in mind, didn't you?
0:55:20 > 0:55:22Yeah, about ?20 a week would be a bonus for us.
0:55:22 > 0:55:24Yeah. ?20 a week.
0:55:24 > 0:55:28And what was it that you would have liked to have saved some money for?
0:55:28 > 0:55:30We'd like to take the children to Disney.
0:55:30 > 0:55:32Yeah. So, yeah.
0:55:32 > 0:55:34Big holiday. Florida.
0:55:34 > 0:55:35GREGG: Have you priced that up?
0:55:35 > 0:55:36I think it's somewhere...
0:55:36 > 0:55:39Nearly ?4,000, I think it is at the moment. Oh!
0:55:39 > 0:55:41Yeah, it's a lot of money.
0:55:41 > 0:55:44We have managed to save you a little bit of money.
0:55:46 > 0:55:49It is in fact ?90.83 a week.
0:55:49 > 0:55:51A week?! Really?
0:55:51 > 0:55:53Great, that's brilliant.
0:55:54 > 0:55:57What a bonus!
0:55:57 > 0:56:01So, that's a monthly saving of ?390.55.
0:56:01 > 0:56:02Oh, Jesus.
0:56:02 > 0:56:04Wow! A month!
0:56:04 > 0:56:07Oh, my goodness.
0:56:07 > 0:56:09That's phenomenal.
0:56:09 > 0:56:15Which is an annual saving of ?4,722.90.
0:56:15 > 0:56:17That's just amazing. Really.
0:56:17 > 0:56:19Yep. Mm-hmm. I can't believe it.
0:56:19 > 0:56:21Yeah. Just short of five grand.
0:56:21 > 0:56:25That's your holiday. And not only that, it's the start of something...
0:56:25 > 0:56:27Something brilliant, really. Yeah?
0:56:27 > 0:56:29Yep.
0:56:29 > 0:56:32The future starts here, eh? It does!
0:56:32 > 0:56:33Feel free to have a hug.
0:56:37 > 0:56:39Well done.
0:56:39 > 0:56:41No, I didn't mean him, I meant us.
0:56:41 > 0:56:42We did all the work, didn't we?!
0:56:45 > 0:56:50Gregg and Chris have effectively cut the Hoylands' food bill in half.
0:56:50 > 0:56:52What a result.
0:56:52 > 0:56:54We're surprised that we actually saved so much money.
0:56:54 > 0:56:58Which has just been great, hasn't it? That's right, yes. Yeah.
0:56:58 > 0:57:00Give us a kiss. No.
0:57:02 > 0:57:05Oh, you've not had onions. OK, then.
0:57:05 > 0:57:07Well, I tell you what, mate.
0:57:07 > 0:57:10That's probably the biggest success we've ever had.
0:57:10 > 0:57:12The difference from now to when we first met them
0:57:12 > 0:57:14is nothing short of remarkable.
0:57:14 > 0:57:17I said we'd save them 50 quid, you said 80 quid.
0:57:17 > 0:57:19You've won again. We saved them 90 quid.
0:57:19 > 0:57:22You've won the bet again. I'm going to have to start giving you odds,
0:57:22 > 0:57:24aren't I? You're a clever boy.
0:57:26 > 0:57:28Next time...
0:57:28 > 0:57:29You've got a good palate, Mummy.
0:57:29 > 0:57:32..a cash-strapped mum with expensive tastes.
0:57:32 > 0:57:33I don't really look at the price.
0:57:33 > 0:57:35You should look at the price, Sheena.
0:57:35 > 0:57:38Can the boys help them find great food for less cash?
0:57:38 > 0:57:40You can just chip in and I'll...
0:57:40 > 0:57:43I can chip in, can I? I don't think so.
0:58:17 > 0:58:18What's going to happen to me now?