0:00:02 > 0:00:03Holy guacamole!
0:00:03 > 0:00:04Gregg Wallace and Chris Bavin are back
0:00:04 > 0:00:06and more determined than ever...
0:00:06 > 0:00:08- Oh, look at this!- Oh!
0:00:08 > 0:00:11She's just gone crazy in the confectionery aisle.
0:00:11 > 0:00:14..to help families rein in their spending.
0:00:14 > 0:00:17- We've been watching everything. - No! My God!
0:00:17 > 0:00:19That is a really funny way of shopping.
0:00:19 > 0:00:21They're taking over kitchens...
0:00:21 > 0:00:24- Oh!- It looks like the aubergine emoji.
0:00:24 > 0:00:26It's traumatised by that.
0:00:26 > 0:00:28..boosting nutrition...
0:00:28 > 0:00:31- Apple and carrot don't go together. - Oh, yes, they do.
0:00:31 > 0:00:34..scrutinising popular food and drink.
0:00:34 > 0:00:35That's vastly superior.
0:00:35 > 0:00:37I like that texture and also it's a lot thicker
0:00:37 > 0:00:39so you can get more on your toast.
0:00:39 > 0:00:42..and giving the great British public their say...
0:00:42 > 0:00:44- I think this is the nicest out of all of them.- Yeah.
0:00:44 > 0:00:46No, definitely not.
0:00:46 > 0:00:50..on their mission to show us how we can eat well for less.
0:00:50 > 0:00:54- Oh, my God.- I'm laughing, cos if I don't laugh, I'll cry.
0:00:54 > 0:00:56- Yeah, we've got a fair bit of work to do.- Let's go.
0:00:57 > 0:00:59Bring a list!
0:00:59 > 0:01:02This week we're in Middlesex,
0:01:02 > 0:01:04with the Riellys...
0:01:04 > 0:01:05- 17.- 13.7.
0:01:05 > 0:01:08..who's every shop and meal is a maths lesson.
0:01:08 > 0:01:10Look at this!
0:01:10 > 0:01:12It's high figures at the checkout,
0:01:12 > 0:01:14- Have you any idea how much you spent today?- Yes.- That's huge.
0:01:14 > 0:01:17..and divided dinners at the table.
0:01:17 > 0:01:20We've just got to get that family eating together.
0:01:20 > 0:01:23But can Gregg and Chris unite the fusspots
0:01:23 > 0:01:24with the foodies...
0:01:24 > 0:01:26Spectacular!
0:01:26 > 0:01:28..and slash their food bill?
0:01:28 > 0:01:29I'm going to give it a go.
0:01:41 > 0:01:46We're in Ashford, with a family scoring high on their food spend.
0:01:49 > 0:01:51We're the Riellys!
0:01:51 > 0:01:55Oh, we met in my local pub many, many moons ago.
0:01:55 > 0:01:57I got lucky!
0:01:57 > 0:02:03Adam is a risk manager, and Stacy a school lunchtime supervisor.
0:02:03 > 0:02:05Brilliant!
0:02:05 > 0:02:07And their two kids are eight-year-old Harry
0:02:07 > 0:02:10and 12-year-old Izzy.
0:02:10 > 0:02:12- Cheese!- Cheese!
0:02:14 > 0:02:15Come on, Izzy, time to go.
0:02:15 > 0:02:17My life is very manic.
0:02:17 > 0:02:18- You just can't do hair.- I try!
0:02:18 > 0:02:20Izzy has lots of dancing.
0:02:22 > 0:02:26Harry plays for a football team, so very, very busy.
0:02:26 > 0:02:27Mum rushes around a lot.
0:02:27 > 0:02:29And Dad's fat and eats a lot.
0:02:34 > 0:02:35Adam is a terrible snacker.
0:02:35 > 0:02:38Crisps, I'm awful for crisps.
0:02:38 > 0:02:40I can buy a family bag of crisps on the way home,
0:02:40 > 0:02:42within a couple of days the whole bag has all gone.
0:02:42 > 0:02:46But it's more than crisps that tempt Adam on his nightly commute.
0:02:46 > 0:02:50There is a great choice of takeaways on the way back from the station.
0:02:50 > 0:02:52Daytona, please. Cod and chips, please, mate.
0:02:52 > 0:02:54Three piece meal, please.
0:02:54 > 0:02:56'I could get a takeaway every night.'
0:02:56 > 0:03:00But Dad isn't the only family member doing his own thing for dinner.
0:03:02 > 0:03:03Chopped tomatoes for Izzy.
0:03:03 > 0:03:05Sauce for me.
0:03:05 > 0:03:07Lamb for Harry.
0:03:07 > 0:03:09My family are very fussy eaters.
0:03:09 > 0:03:11The fussiest, I would say, is Izzy.
0:03:11 > 0:03:13She eats hardly anything.
0:03:13 > 0:03:15If something doesn't look nice, I just won't eat it.
0:03:15 > 0:03:18You think duck looks disgusting but it's actually delicious.
0:03:18 > 0:03:20You have to actually taste it.
0:03:20 > 0:03:22Maybe she got that from me.
0:03:22 > 0:03:25Any meat that I eat has to melt in the mouth.
0:03:25 > 0:03:30I can't think of anything more awful than chomp down on flesh.
0:03:30 > 0:03:33- Looks like he has been rolling in mud.- He does.
0:03:33 > 0:03:36Like his dad, Harry loves his food...
0:03:36 > 0:03:37Harry is a human dustbin.
0:03:37 > 0:03:41From the moment he arrives home from school, his head is in the fridge.
0:03:41 > 0:03:44When I need to eat, I eat.
0:03:44 > 0:03:46Which is a huge headache for Stacy,
0:03:46 > 0:03:50as Harry has type 1 diabetes.
0:03:50 > 0:03:52Type 1 diabetes is when the pancreas
0:03:52 > 0:03:54no longer produces insulin for the body.
0:03:54 > 0:03:59And the body needs insulin to regulate blood sugar levels.
0:03:59 > 0:04:02With a diabetic child, it just goes up and down all the time.
0:04:02 > 0:04:04I am 6.8.
0:04:04 > 0:04:08That's good, cos I'm supposed to be between four and eight.
0:04:08 > 0:04:12And it is foods that contain carbohydrates
0:04:12 > 0:04:15which have the biggest effect on sugar levels in the blood.
0:04:15 > 0:04:17Chicken wrap.
0:04:17 > 0:04:21Chicken doesn't have any carbs, it's just the wrap.
0:04:21 > 0:04:24More and more of us are watching the amount of carbs we eat
0:04:24 > 0:04:27but for Harry, it's a necessity.
0:04:27 > 0:04:29We have to carb-count every meal.
0:04:29 > 0:04:33I have to weigh Harry's food to make sure I've got the carbs correct.
0:04:33 > 0:04:36Every time Harry eats carbohydrates,
0:04:36 > 0:04:39the amount has to be entered into his handset,
0:04:39 > 0:04:42so he gets the correct dose of insulin via a pump.
0:04:42 > 0:04:45We need to add all those up.
0:04:45 > 0:04:4661, 63, 65...
0:04:46 > 0:04:48It is a maths lesson, all the time.
0:04:48 > 0:04:50Maths, maths, maths.
0:04:51 > 0:04:55So to simplify the sums, Harry's given ready meals.
0:04:57 > 0:04:59It's so much easier, when adding up Harry's carbs,
0:04:59 > 0:05:01because everything is on the packets.
0:05:01 > 0:05:04And like a lot of people, Harry snacks on foods
0:05:04 > 0:05:08which are either low in carbs or contain no carbs.
0:05:09 > 0:05:12He can have things like ham and chicken.
0:05:12 > 0:05:16But Harry's condition hasn't just impacted their shopping habits.
0:05:21 > 0:05:23I've changed my job recently,
0:05:23 > 0:05:25because we have to monitor him around the clock.
0:05:25 > 0:05:28It's three o'clock and he's 24.9.
0:05:28 > 0:05:31He just doesn't really seem to be going down.
0:05:31 > 0:05:34And it's tiring, especially when you've got work the next day.
0:05:34 > 0:05:36It's... It's exhausting, but it's really important.
0:05:36 > 0:05:38There are lots of health complications
0:05:38 > 0:05:40if blood sugars aren't monitored correctly.
0:05:40 > 0:05:44Some very severe, um, consequences, actually.
0:05:44 > 0:05:46The worst thing that can happen is the child can die.
0:05:46 > 0:05:48It's a worry, it's a constant worry.
0:05:48 > 0:05:52Cutting Stacy's hours right down has helped them take care of Harry,
0:05:52 > 0:05:54but the big drop in salary,
0:05:54 > 0:05:57constant snacking and separate dinners
0:05:57 > 0:05:59has left a food bill that's breaking the bank.
0:06:01 > 0:06:03I need someone to say, "We can help you,"
0:06:03 > 0:06:05because my family are everything to me.
0:06:08 > 0:06:12Adam and Stacy want to readdress the family's eating habits,
0:06:12 > 0:06:16but, for today, it's the same old trip to the local supermarket,
0:06:16 > 0:06:20except there are two new faces in store,
0:06:20 > 0:06:22ready to spy on the Riellys' weekly shop.
0:06:22 > 0:06:24Right, so what we need?
0:06:24 > 0:06:26And so they don't miss a move,
0:06:26 > 0:06:29Gregg and Chris take up their secret position back in the stockroom.
0:06:31 > 0:06:33- Here's Stacy and Adam. - The life of Rielly!
0:06:33 > 0:06:35- Have you got your list? - I don't have a list.
0:06:35 > 0:06:37I never have a list. I know. It's all in here.
0:06:37 > 0:06:40- It's not all in here, and it'll soon be out of here.- Oh, yeah.
0:06:40 > 0:06:41All right, what's next on my list?
0:06:41 > 0:06:45Adam seems to have a list. Stacy hasn't got a list.
0:06:45 > 0:06:48I've got my bags of lettuce. What lettuce are you after?
0:06:48 > 0:06:50They haven't got the same list. They can't have the same salad.
0:06:50 > 0:06:53I wonder if this is going to be a pattern emerging here.
0:06:53 > 0:06:56Fruit and veg done, next stop, bakery.
0:06:56 > 0:07:00It's these ones, they're 15.5.
0:07:00 > 0:07:03- A serious study of the back of those wraps.- Yeah, yeah.
0:07:03 > 0:07:05And not just the wraps...
0:07:06 > 0:07:08Carbohydrate, 17.
0:07:08 > 0:07:10OK, so they're obviously checking the amount of carbs in this,
0:07:10 > 0:07:13- cos it's for Harry.- He's got type 1 diabetes, hasn't he?
0:07:13 > 0:07:16If they have to do this for everything they're buying for Harry,
0:07:16 > 0:07:19I mean, that's a nightmare, isn't it?
0:07:19 > 0:07:20Oh!
0:07:20 > 0:07:23- How many?- I'd get three lots, to be honest.
0:07:23 > 0:07:27Wow! Look how many snacks are being bought here, Chris.
0:07:27 > 0:07:28- Mini Peperamis?- Yes.
0:07:28 > 0:07:29But look at this!
0:07:29 > 0:07:32- Whoa, whoa.- These snacks - what's the salt content,
0:07:32 > 0:07:35what's the fat content? How healthy are they?
0:07:35 > 0:07:38And how many of them are they actually eating in a week?
0:07:38 > 0:07:40Right, one to eat, one to hide at the back of the fridge
0:07:40 > 0:07:41when he's eaten all these ones.
0:07:41 > 0:07:46And all conveniently put together in one end of aisle for them, as well.
0:07:46 > 0:07:49End of aisles offer prime position
0:07:49 > 0:07:52and have proven to be hugely successful into luring us
0:07:52 > 0:07:54into making impulse buys,
0:07:54 > 0:07:58although the Riellys don't need gimmicks to be impulsive!
0:07:59 > 0:08:00Going to have to go
0:08:00 > 0:08:02- for some cocktail sausages, Adam, for Harry.- Yes?
0:08:02 > 0:08:03This isn't more snacks, is it?
0:08:03 > 0:08:05Oh, it is. Oh, it is, as well!
0:08:05 > 0:08:07Yeah, party sausages.
0:08:07 > 0:08:12Toad-in-the-holes, hot dogs, cooked chicken, ham, a pork pie,
0:08:12 > 0:08:14and more of those big-brand chicken bites.
0:08:14 > 0:08:18We've been here. This is like Groundhog Day. What's happening?
0:08:18 > 0:08:21- Trying to think of my list. - Bring a list!
0:08:21 > 0:08:22What about baked potatoes?
0:08:22 > 0:08:25They're buying ready baked potatoes.
0:08:25 > 0:08:27Izzy doesn't like the bacon.
0:08:27 > 0:08:28What?
0:08:28 > 0:08:31See, I'd eat an aromatic duck, just not the other duck.
0:08:31 > 0:08:33Why would you eat the aromatic duck and not another duck?
0:08:35 > 0:08:37The difference is aromats.
0:08:37 > 0:08:39For the men of the house, more red meat.
0:08:39 > 0:08:42- Meatballs.- Izzy and I won't eat it.
0:08:42 > 0:08:44What else won't the family eat? Buy that.
0:08:44 > 0:08:47Oh, going to get some of these, as well, cos Harry likes these.
0:08:47 > 0:08:49Everybody's eating a different thing.
0:08:49 > 0:08:52"Me and Harry will eat these, you'll eat them, Izzy will eat that.
0:08:52 > 0:08:53"Let's get some more snacks.
0:08:53 > 0:08:55"Where's your list? I haven't got my list."
0:08:55 > 0:08:58"Have you got your list? Yeah, but I'm not going to check it."
0:08:58 > 0:09:00- This is... - THEY LAUGH
0:09:00 > 0:09:04This might be one of the most confused and complicated shops
0:09:04 > 0:09:05I think we've seen.
0:09:05 > 0:09:07Can you be bothered to grate the cheese?
0:09:07 > 0:09:10Wow. That is an incredibly expensive shopping trolley.
0:09:10 > 0:09:12I think we'd better intervene.
0:09:12 > 0:09:16Adam and Stacy are at the tills, completely oblivious that
0:09:16 > 0:09:20Gregg and Chris are about to join their buffet.
0:09:20 > 0:09:21Love the shop.
0:09:25 > 0:09:26- He's choking!- You all right, mate?
0:09:26 > 0:09:28You eating it before you get it home!
0:09:28 > 0:09:31- You're both snacking!- I'm so sorry. - Give me that.- You're both snacking.
0:09:31 > 0:09:33This was, I think, the most...
0:09:33 > 0:09:37- interesting shop we've ever seen, wasn't it?- Fascinating.
0:09:37 > 0:09:38Are you going to run it through the till?
0:09:38 > 0:09:40Go on, give it a go, shall we?
0:09:40 > 0:09:42Chris and Gregg are eager to find out more about
0:09:42 > 0:09:44dinner time at the Riellys'.
0:09:45 > 0:09:48- Are you cooking three or four different meals a night?- Yeah.
0:09:48 > 0:09:50Will Izzy eat the same things as Harry?
0:09:50 > 0:09:54No. He loves meat, where she would live on pizza,
0:09:54 > 0:09:56tomato soup and some spaghetti.
0:09:56 > 0:09:58Is it not possible to find a meal that everyone will eat?
0:09:58 > 0:10:01- No.- That's where the takeaways come in on the way home from work.
0:10:01 > 0:10:03If I offer to cook you something,
0:10:03 > 0:10:05you'll say, "Oh, I don't fancy any of that."
0:10:05 > 0:10:07You can't even have the same salad.
0:10:07 > 0:10:09- That's boring. - Iceberg lettuce is boring?
0:10:09 > 0:10:11You've got a block of Cheddar AND grated Cheddar?
0:10:11 > 0:10:14- I could be stood there for hours grating the cheese.- Hours?
0:10:14 > 0:10:16THEY LAUGH
0:10:16 > 0:10:19Have you any idea how much you've spent today?
0:10:19 > 0:10:22Um, I'd go for 100.
0:10:23 > 0:10:26- You've spent 127.- That's a lot. - Gosh. That's not good.- That's a lot.
0:10:26 > 0:10:29Try and think how many meals have we got for that.
0:10:29 > 0:10:31Funnily enough, that's the question that I was asking.
0:10:32 > 0:10:34- What's the answer? - Maybe three to four,
0:10:34 > 0:10:36but not all eating the same thing.
0:10:36 > 0:10:38That makes it £30 a meal.
0:10:39 > 0:10:41It's a hefty receipt...
0:10:41 > 0:10:44- Here you are. - ..and little to show for it.
0:10:44 > 0:10:47Well, look, don't worry. We've got loads of different solutions
0:10:47 > 0:10:50and loads of different ways of fixing this, so shall we get home?
0:10:50 > 0:10:52- Excellent.- Yes.- Yes, please.
0:10:52 > 0:10:55This shop has definitely highlighted how differently we eat.
0:10:57 > 0:10:59The Riellys' situation, however, isn't unusual.
0:10:59 > 0:11:03Almost a quarter of families in the UK don't eat the same meal together.
0:11:06 > 0:11:09But before Gregg and Chris can help Adam and Stacy,
0:11:09 > 0:11:13they need to expose the full cost of their family's food habits.
0:11:14 > 0:11:16Adam, we've got to congratulate you.
0:11:16 > 0:11:19In all the years of doing this, you are the first person...
0:11:19 > 0:11:22You were already snacking before you've even left the shop.
0:11:22 > 0:11:27From here, through here... down to here...
0:11:27 > 0:11:28is all your snacks.
0:11:28 > 0:11:33Your snacks purchases make up 27%.
0:11:33 > 0:11:36- 27%.- My goodness!- Wow.
0:11:36 > 0:11:38That's just the main shop, that's not the top up.
0:11:38 > 0:11:42How many times a week do you reckon you go to the shop?
0:11:42 > 0:11:44Possibly three times a week.
0:11:44 > 0:11:46On average you go to the shop eight times a week.
0:11:46 > 0:11:49Oh, my God! Eight times! Oh, my goodness.
0:11:49 > 0:11:52One week you went to the shop 12 times.
0:11:52 > 0:11:54- No!- 12 times a week.
0:11:54 > 0:11:57And nearly everything they're buying is a big-name brand.
0:11:57 > 0:11:59So let's talk about Harry.
0:11:59 > 0:12:01He's been diagnosed as having type 1 diabetes.
0:12:01 > 0:12:04- Yep.- Yeah.- How does that affect the family?
0:12:04 > 0:12:07It's impacted a lot with us having to spend more money,
0:12:07 > 0:12:10cos he wants to have all these things to eat all the time,
0:12:10 > 0:12:13because he's just starving all the time.
0:12:13 > 0:12:16What we don't know is how much of that is due to the diabetes
0:12:16 > 0:12:18and how much of it is down to habit.
0:12:18 > 0:12:20And I think for the convenience, as well, so, you know, we probably
0:12:20 > 0:12:23spend more money on things that are pre-cooked
0:12:23 > 0:12:26than actually if it was fresh produce and cook ourselves.
0:12:26 > 0:12:28They're all carb counted ready.
0:12:28 > 0:12:31And carbohydrates cos your body turns that into sugar?
0:12:31 > 0:12:32- Carbohydrates into sugars.- Yes.
0:12:32 > 0:12:35We just try and keep things as low carb as possible.
0:12:36 > 0:12:39So how much are the Riellys spending every week?
0:12:40 > 0:12:43We've got your receipts here and we've added them up.
0:12:43 > 0:12:45- Yeah.- And on average...
0:12:45 > 0:12:50- Yeah.- You're spending over £130 a week in the supermarket.
0:12:51 > 0:12:55The national average for a family of four is £81.40.
0:12:55 > 0:12:57- Wow.- No way!
0:12:57 > 0:13:01- You're over 50% more than that.- Oh.
0:13:01 > 0:13:05But their food spend doesn't end at the supermarket.
0:13:05 > 0:13:08We've worked it out, with your takeaways and the takeaways
0:13:08 > 0:13:10that you have as a family,
0:13:10 > 0:13:14that's putting about £30 a week on top of your supermarket shop.
0:13:14 > 0:13:16£30!
0:13:16 > 0:13:21You're whole spend on food is coming to £160 a week.
0:13:21 > 0:13:23That's over eight grand a year.
0:13:24 > 0:13:25Shocker.
0:13:25 > 0:13:27It is a shocker.
0:13:27 > 0:13:30We can't blame that all on Harry, can we?
0:13:30 > 0:13:32I should hope not!
0:13:32 > 0:13:34How do you feel about your spend?
0:13:34 > 0:13:37Bad. I'm doing less hours now,
0:13:37 > 0:13:40and so that's a biggie where we need to save money,
0:13:40 > 0:13:44because I'm spending more than I'm earning.
0:13:44 > 0:13:46Izzy wants to join drama groups, I'm thinking,
0:13:46 > 0:13:49"Well, we can't really afford for her to do that."
0:13:49 > 0:13:52It's completely understandable how you find yourself in this position,
0:13:52 > 0:13:55relying heavily on pre-made or convenience foods,
0:13:55 > 0:13:58but we think there must be a better way.
0:13:58 > 0:14:02- So, are you up for this?- Definitely. - Definitely.- Yes?- Absolutely.
0:14:03 > 0:14:04The Riellys aren't alone
0:14:04 > 0:14:07to be suddenly confronted with diabetes.
0:14:09 > 0:14:12One in ten people with diabetes have type 1
0:14:12 > 0:14:14and although it can develop at any age,
0:14:14 > 0:14:17it usually appears in childhood.
0:14:17 > 0:14:20Harry was diagnosed two and a half years ago,
0:14:20 > 0:14:22and it was a real shock because of the fact
0:14:22 > 0:14:25that we don't have anyone in the family that has it.
0:14:25 > 0:14:29And, unlike type 2 diabetes, type 1 isn't related to lifestyle
0:14:29 > 0:14:33and cannot be treated with diet and exercise - only insulin.
0:14:34 > 0:14:37He did say to me the other day, "When will I get better?"
0:14:37 > 0:14:38And it's very hard.
0:14:38 > 0:14:41How do you tell a five-year-old kid that this is for life?
0:14:41 > 0:14:43There is no getting better.
0:14:44 > 0:14:46Well, this is a challenge, mate, isn't it?
0:14:46 > 0:14:50Harry with his diabetes, Stacy with her fussiness,
0:14:50 > 0:14:52Izzy with her fussiness,
0:14:52 > 0:14:55we've just got to get that family eating together.
0:14:55 > 0:14:58I mean, that carb counting, I mean, that must make
0:14:58 > 0:15:00every shopping trip particularly stressful.
0:15:00 > 0:15:04Why are Adam and Stacy giving Harry so many meat snacks?
0:15:04 > 0:15:07Well, I think because they don't have to carb count it.
0:15:07 > 0:15:09They know there's no carbohydrates in it, so they know
0:15:09 > 0:15:12it's safe for him to eat almost as much as he wants.
0:15:12 > 0:15:15It's one thing giving him snacks with no carbs,
0:15:15 > 0:15:17but what else is in those snacks?
0:15:17 > 0:15:19And I don't think they're filling him up,
0:15:19 > 0:15:22hence the amount of snacking he's doing.
0:15:22 > 0:15:25So, if we can, get this family eating the same meal,
0:15:25 > 0:15:27cut Harry's expensive snacking down,
0:15:27 > 0:15:31stop Adam go into that takeaway as often as he does,
0:15:31 > 0:15:33and get a few sneaky food swaps in there,
0:15:33 > 0:15:35how much do you think we can save them?
0:15:35 > 0:15:39If we manage all of that, and it's a big if, I reckon £40 a week.
0:15:39 > 0:15:43£40. I reckon we could get them down by about 60 quid.
0:15:43 > 0:15:45That's crazy.
0:15:46 > 0:15:49- Well, look, let's see. - Food swaps, mate, food swaps.
0:15:50 > 0:15:52So when the Riellys were out,
0:15:52 > 0:15:56we swooped in and seized control of their food stores.
0:15:58 > 0:15:59Oh!
0:15:59 > 0:16:01It looks like a crime scene.
0:16:01 > 0:16:03The family's foods have been arrested...
0:16:03 > 0:16:07No Frubes, no Peperamis, no cheese strings.
0:16:07 > 0:16:08..and replaced.
0:16:08 > 0:16:11Wholemeal toast with hummus...
0:16:11 > 0:16:14- Do you think I'll be able to try some, as well?- No.
0:16:14 > 0:16:17- I love hummus.- It says Harry's snacks, not Adam's snacks.
0:16:17 > 0:16:19Most swaps are cheaper...
0:16:20 > 0:16:22- Oh!- Tomato soup, Izzy!
0:16:22 > 0:16:24..but some foods...
0:16:24 > 0:16:27- Wow!- Wow!
0:16:27 > 0:16:29..haven't even been swapped.
0:16:29 > 0:16:32- Diet cola!- Is it Coca-Cola or not?
0:16:34 > 0:16:38But ditching brands is only one part of the challenge.
0:16:38 > 0:16:40Where's my grated cheese?
0:16:40 > 0:16:43- It's gone.- Seriously. That's going to take me hours to grate that.
0:16:43 > 0:16:46For the family to really save on their food spend,
0:16:46 > 0:16:47it's out with the old...
0:16:47 > 0:16:50All my pasta sauces are gone.
0:16:50 > 0:16:52..and in with the new...
0:16:52 > 0:16:54It looks like the aubergine emoji.
0:16:54 > 0:16:56I want to hold the purple thing.
0:16:56 > 0:16:58..for everyone.
0:16:58 > 0:17:01- Chicken breasts.- It's raw! - It's nice.
0:17:01 > 0:17:04- But everything starts raw, you've got to cook it.- It looks like lungs.
0:17:04 > 0:17:07I did say to Gregg and Chris that I wanted to cook more from scratch
0:17:07 > 0:17:10and they've definitely taken me at my word.
0:17:10 > 0:17:13Two shelves and two trays taped up.
0:17:13 > 0:17:14Oh!
0:17:14 > 0:17:16That out of bounds shelf is... Oh!
0:17:21 > 0:17:22It's swap week.
0:17:22 > 0:17:26With the boys out, soup fan Izzy's reached for something familiar.
0:17:26 > 0:17:28Or is it?
0:17:28 > 0:17:29It smells really different.
0:17:29 > 0:17:32Hold it, we haven't even got the tin open properly, yet.
0:17:32 > 0:17:35With tomato soup a staple of Izzy's diet,
0:17:35 > 0:17:39the Riellys buy three cans a week of a leading brand.
0:17:39 > 0:17:41I always go for the same one every time.
0:17:41 > 0:17:43We find that's the better taste.
0:17:43 > 0:17:45Oh, you do, do you?
0:17:45 > 0:17:49Well, ladies, is this your usual soup, or isn't it?
0:17:49 > 0:17:52- It's not ours.- I think it is.
0:17:52 > 0:17:54Oh, mum and daughter disagree.
0:17:54 > 0:17:57Izzy's right. We've swapped their big brand soup
0:17:57 > 0:18:01for a supermarket budget brand. 71p cheaper.
0:18:02 > 0:18:05The actual taste tastes exactly the same as the normal one.
0:18:05 > 0:18:06- It tastes exactly the same.- Yes.
0:18:06 > 0:18:10At 24p a can, that's over £9 a month,
0:18:10 > 0:18:13a super saving of nearly £110 a year.
0:18:13 > 0:18:15Would we swap from our normal one to this one?
0:18:15 > 0:18:18- Yes.- Yes, me, too. It's really nice, actually.
0:18:18 > 0:18:20Izzy spotted the soup swap straightaway...
0:18:21 > 0:18:23I'm the master taster of crisps.
0:18:23 > 0:18:27..but will crisp addict Adam be as successful?
0:18:27 > 0:18:29I am by far the biggest crisp fan in this house.
0:18:29 > 0:18:31So, can Mr Confident Rielly
0:18:31 > 0:18:34recognise his much-loved leading brand?
0:18:34 > 0:18:36Salt and vinegar's my usual flavour.
0:18:36 > 0:18:38And...?
0:18:38 > 0:18:39No, I think they're different.
0:18:39 > 0:18:41Are you sure, Adam?
0:18:41 > 0:18:43I would say these are a swapped item.
0:18:43 > 0:18:45Maybe you should try again.
0:18:45 > 0:18:47I think they are swaps.
0:18:47 > 0:18:49I'll give you one last chance.
0:18:49 > 0:18:52- I think they're different. - Adam, they're not different.
0:18:52 > 0:18:56Seems you don't know your crisps as well as you think you do.
0:18:56 > 0:18:58But they aren't his only vice.
0:19:00 > 0:19:02Like a lot of us,
0:19:02 > 0:19:05Adam loves a good old-fashioned British pork pie
0:19:05 > 0:19:11and last year we forked out over £160 million on them.
0:19:11 > 0:19:14But what makes a tasty pork pie?
0:19:14 > 0:19:17We've hit the road to Southampton to ask these truckers.
0:19:17 > 0:19:21It's just got some decent meat in it and a decent pastry and I'm happy.
0:19:21 > 0:19:23Price is quite important.
0:19:23 > 0:19:25It's got to be tasty.
0:19:25 > 0:19:29We've picked five pork pies for our lorry drivers to road test.
0:19:30 > 0:19:34Premium brand Dickenson & Morris at 72p per 100g.
0:19:34 > 0:19:38Premium supermarket Waitrose at 61p.
0:19:38 > 0:19:41A Morrisons own brand at 57p.
0:19:41 > 0:19:44Tesco's also at 57p.
0:19:44 > 0:19:47And the priciest pie by luxury brand Fortnum & Mason,
0:19:47 > 0:19:51costing £2.49 per 100g.
0:19:51 > 0:19:53First up, the luxury brand.
0:19:53 > 0:19:56Containing the least calories and fat of the five,
0:19:56 > 0:19:59it's also the only pie to be made with cured pork.
0:19:59 > 0:20:01Pastry looks good on this one.
0:20:01 > 0:20:03Tastes a bit salty in the middle there, though.
0:20:03 > 0:20:05A bit of a bacony taste, rather than pork.
0:20:05 > 0:20:07It's lovely, actually.
0:20:07 > 0:20:09Will the mid-priced premium supermarket,
0:20:09 > 0:20:13second-highest in fat and calories, do better?
0:20:13 > 0:20:15Good bit of pepper in there. That's all right.
0:20:15 > 0:20:16I'd have this one again.
0:20:16 > 0:20:18This one is way too fatty.
0:20:18 > 0:20:21Next, an own brand. It's one of the cheapest
0:20:21 > 0:20:24and contains the least amount of pork in the line-up.
0:20:24 > 0:20:26The pastry's nice but too gristly.
0:20:26 > 0:20:28Hasn't got the punch of the second one, has it?
0:20:28 > 0:20:30- No, the second one had a lovely taste.- Yeah.
0:20:30 > 0:20:33Now, an award-winning pork pie.
0:20:33 > 0:20:34Highest in fat and calories,
0:20:34 > 0:20:38it also contains the most pork and is second priciest.
0:20:38 > 0:20:42- That's quite tasty.- Tastes more like pork than the others.
0:20:42 > 0:20:43Pastry makes it.
0:20:43 > 0:20:46Demolished this one, so it must have been better than the others.
0:20:46 > 0:20:47With a tough act to follow,
0:20:47 > 0:20:51the final pie is joint cheapest and another own brand.
0:20:51 > 0:20:53Yeah, it's like no taste, like eating cardboard.
0:20:53 > 0:20:55- It's not like pork.- No.
0:20:55 > 0:20:57Definitely not.
0:20:57 > 0:21:00So which pork pie would these truckers fork out for?
0:21:00 > 0:21:03And the winner is Dickinson & Morris of Melton Mowbray.
0:21:03 > 0:21:05Oh!
0:21:05 > 0:21:07So, miles ahead of the competition,
0:21:07 > 0:21:10was the award-winning pie that contained the most pork,
0:21:10 > 0:21:12most fat
0:21:12 > 0:21:14and was second most expensive,
0:21:14 > 0:21:16leaving the cheapest pies
0:21:16 > 0:21:17bottom of the board
0:21:17 > 0:21:19and the luxury brand with
0:21:19 > 0:21:21the least fat and calories third.
0:21:21 > 0:21:25Seems for these lorry drivers, paying that little bit more
0:21:25 > 0:21:27and forgetting the diet is the way to go.
0:21:27 > 0:21:32The best pie won because it had a nice texture, the pastry was nice.
0:21:32 > 0:21:33It was the best.
0:21:33 > 0:21:37I think I'd be a bit more fussier about my choice of pie.
0:21:37 > 0:21:38I'm not surprised about the winner.
0:21:38 > 0:21:41It was just so much better than all the rest of them.
0:21:44 > 0:21:46In Middlesex,
0:21:46 > 0:21:50Gregg's returned to the Riellys' to give Stacy a helping hand
0:21:50 > 0:21:51in the kitchen.
0:21:51 > 0:21:53Now Stacy's working part-time,
0:21:53 > 0:21:56she says she's got more time to cook, and she wants to cook.
0:21:56 > 0:21:58I find that very exciting.
0:21:59 > 0:22:01- Hello.- Hello.
0:22:01 > 0:22:05But before they get cracking, Gregg wants a chat about Harry's snacks,
0:22:05 > 0:22:09and to do that, has brought a day's worth of his munchies.
0:22:09 > 0:22:11Oh.
0:22:11 > 0:22:13Gosh. Oh.
0:22:13 > 0:22:15That's a lot of snacks.
0:22:15 > 0:22:17- It's a fair old whack of snacks. - There is.
0:22:18 > 0:22:23In this daily are six teaspoons of sugar.
0:22:23 > 0:22:25That's the equivalent to 24g,
0:22:25 > 0:22:28and the maximum amount of added sugar
0:22:28 > 0:22:31a seven- to ten-year-old child should have in a day.
0:22:31 > 0:22:34Harry's recommended daily sugar allowance
0:22:34 > 0:22:36is made up of these snacks.
0:22:36 > 0:22:37That's awful.
0:22:37 > 0:22:43Just from this, Harry's consuming 70% of his maximum intake of salt
0:22:43 > 0:22:46and, shockingly, almost three quarters of his daily allowance
0:22:46 > 0:22:50of saturated fat - both major causes of heart disease and stroke.
0:22:51 > 0:22:54If this isn't addressed,
0:22:54 > 0:22:57this is going to cause problems later in life.
0:22:57 > 0:23:01Diabetes has enough complications, as it is.
0:23:01 > 0:23:04You're not alone, all right, if people weren't buying these,
0:23:04 > 0:23:06they wouldn't be on the shelves.
0:23:06 > 0:23:10But I'm going to have to completely rethink all these snacks.
0:23:10 > 0:23:12It can't be all these things.
0:23:13 > 0:23:16Well, Gregg's brought one idea with him,
0:23:16 > 0:23:18and it's not just a healthier meaty snack for Harry,
0:23:18 > 0:23:22it's also a meal for the whole family.
0:23:23 > 0:23:25- It's pork.- Oh.
0:23:25 > 0:23:27- Do you not eat pork?- A bit slimy.
0:23:27 > 0:23:29Who else doesn't eat pork?
0:23:29 > 0:23:33- Izzy.- A little bird tells me you're partial to a bit of bacon.
0:23:33 > 0:23:36- Yeah.- And you also like Parma ham.
0:23:36 > 0:23:37Yeah.
0:23:37 > 0:23:40Izzy regularly eats pizza with pepperoni on it.
0:23:40 > 0:23:42- Yes.- And when I met you at the supermarket,
0:23:42 > 0:23:45you were busily tucking into a mini toad-in-the-hole.
0:23:45 > 0:23:46Bits of pig. It's pork!
0:23:46 > 0:23:47SHE GIGGLES
0:23:47 > 0:23:51And today, Gregg's making pork kebabs with couscous.
0:23:51 > 0:23:53- All I ask is you give it a go. - I'm going to give it a go.
0:23:53 > 0:23:55Good on you, Stacy.
0:23:55 > 0:23:57Right, garlic.
0:23:57 > 0:23:59Oh.
0:23:59 > 0:24:04For the kebabs, Stacy starts by crushing garlic and grating carrot.
0:24:04 > 0:24:08- If we pack it out with veg, we use less meat.- Brilliant.
0:24:08 > 0:24:13Bulking out meat dishes with vegetables can make them cheaper,
0:24:13 > 0:24:16healthier and help keep the meat moist.
0:24:16 > 0:24:18Get your hands in there.
0:24:18 > 0:24:20Harry loves his spicy salami snacks,
0:24:20 > 0:24:24so Gregg's decided to give his pork kebabs a kick.
0:24:24 > 0:24:25- Coriander.- Yeah.
0:24:25 > 0:24:27- Cumin.- Yeah, I like both of those.
0:24:27 > 0:24:29You want half a teaspoon of chilli.
0:24:29 > 0:24:32Gregg's chosen lean pork mince...
0:24:32 > 0:24:33Go on, chef.
0:24:33 > 0:24:36..but turkey mince could work just as well.
0:24:36 > 0:24:38Let's have a smell.
0:24:39 > 0:24:41Oh, really good.
0:24:41 > 0:24:45Two thirds of the meat mix will be used for the main kebabs,
0:24:45 > 0:24:47leaving the rest for Harry's snacks.
0:24:49 > 0:24:50Right, stock.
0:24:50 > 0:24:52- Yes.- Couscous.- Yes.
0:24:52 > 0:24:57Gregg adds peppers, spring onion, apricots and dried chives.
0:24:57 > 0:25:00I've given you dried chives because, with herbs,
0:25:00 > 0:25:04I find everybody uses fresh herbs, then has to bin them.
0:25:04 > 0:25:08Adding dried chives to a wet mixture will rehydrate them
0:25:08 > 0:25:11and the heat of the stock will soften the other veg.
0:25:12 > 0:25:13That looks lovely.
0:25:13 > 0:25:17Doesn't it? One portion of this is one of your five a day.
0:25:17 > 0:25:20- Fabulous.- Isn't it just?- Mmm.
0:25:20 > 0:25:24Couscous set aside, the kebabs are browned in a hot pan.
0:25:24 > 0:25:26- What can you smell?- Deliciousness.
0:25:26 > 0:25:29I'm actually salivating, which I didn't think I'd ever do with pork.
0:25:29 > 0:25:32Amazing. Once cool enough to handle,
0:25:32 > 0:25:36the kebabs are skewered and baked for ten minutes.
0:25:36 > 0:25:38What do you think of the idea of cooking one recipe that's dinner
0:25:38 > 0:25:42- and snacks?- Absolutely fantastic.
0:25:42 > 0:25:44What's more, it's a bargain.
0:25:44 > 0:25:46These snacks are less than half the price
0:25:46 > 0:25:48of Harry's usual packet salami,
0:25:48 > 0:25:52and dinner for four comes to just over a fiver.
0:25:52 > 0:25:55- How's that? - Ah, that looks brilliant.
0:25:55 > 0:25:57- It's really good.- Thank you.
0:25:57 > 0:25:58- I enjoyed that.- And I ate it!
0:25:58 > 0:26:01It's been fun cooking, but will the family,
0:26:01 > 0:26:04who usually all eat different dinners, tuck in?
0:26:04 > 0:26:06Now, have a little bit off there.
0:26:06 > 0:26:10I think it should taste a little bit like your pepperoni.
0:26:10 > 0:26:12- Yeah.- It does, doesn't it?
0:26:12 > 0:26:14- What do you think, Harry? - Spectacular!
0:26:14 > 0:26:16Stace, it's brilliant. That's really good.
0:26:16 > 0:26:18I'm actually really tucking in here,
0:26:18 > 0:26:20considering I said I would never eat anything like this.
0:26:20 > 0:26:23Izzy, you seem to be tucking in, as well.
0:26:23 > 0:26:25- Well done.- I want to have them in the future.
0:26:25 > 0:26:29Well, what about if we put these in the fridge for snacks?
0:26:29 > 0:26:32Then I would just be happy for the rest of my life.
0:26:34 > 0:26:37Great news, because compared to his usual salami snack,
0:26:37 > 0:26:41Gregg's kebabs contain almost 60% less calories,
0:26:41 > 0:26:4680% less saturated fat and have 96% less salt.
0:26:47 > 0:26:50Harry, if you want to grow up and look like me,
0:26:50 > 0:26:51you've got to swap snacks.
0:26:52 > 0:26:55Bye-bye, Peperamis, hello, these.
0:26:55 > 0:26:57THEY ALL LAUGH
0:26:57 > 0:27:02The Riellys' first family dinner and snack swap done.
0:27:02 > 0:27:05That, I have to say, is an absolute triumph.
0:27:05 > 0:27:06Upwards and onwards.
0:27:11 > 0:27:14Since Harry's type 1 diabetes diagnosis,
0:27:14 > 0:27:19Adam and Stacy have been trying to keep him on a low carb diet.
0:27:19 > 0:27:23But it's not just diabetics who are carb counting.
0:27:23 > 0:27:25One in five Brits believe banning carbs
0:27:25 > 0:27:28is the best way to lose weight,
0:27:28 > 0:27:30with a quarter of us thinking they're bad for our health.
0:27:32 > 0:27:33But is that right?
0:27:33 > 0:27:36Gregg and Chris have come to ask dietician Hala El-Shafie.
0:27:38 > 0:27:40Listen, why are people down on carbs?
0:27:40 > 0:27:43I mean, people diet and they go, "Oh, I'm not going to eat carbs.
0:27:43 > 0:27:45"No carbs before Marbs."
0:27:45 > 0:27:47Are carbs bad for you?
0:27:47 > 0:27:51No. Carbohydrates are not unhealthy. That's a complete myth.
0:27:51 > 0:27:54In fact, some of our healthiest foods contain carbohydrates.
0:27:54 > 0:27:58The lovely Riellys have got Harry, who's got type 1 diabetes,
0:27:58 > 0:28:01so they're really trying to reduce the amount of carbs
0:28:01 > 0:28:03- that Harry's eating.- Even for somebody with type 1 diabetes,
0:28:03 > 0:28:06they're essential - we need them for brain health,
0:28:06 > 0:28:08heart health and for a varied, balanced diet.
0:28:08 > 0:28:10In fact, they are our primary source of energy.
0:28:10 > 0:28:13When we eat carbohydrates, our body breaks them down to glucose,
0:28:13 > 0:28:15which we actually use for fuel.
0:28:15 > 0:28:19Hala's set out an array of foods and wants Gregg and Chris
0:28:19 > 0:28:22to guess which have carbs and which haven't.
0:28:22 > 0:28:24What are you going to call the game, Play Your Carbs Right?
0:28:24 > 0:28:26THEY ALL CHEER
0:28:27 > 0:28:29Go on, dolly, do your dealing.
0:28:29 > 0:28:32Chris to go first.
0:28:32 > 0:28:34- They're definitely in the biscuits. - Yes.
0:28:34 > 0:28:36Definitely carbs in bananas, isn't it?
0:28:36 > 0:28:40I think they've all got carbs in apart from the nuts.
0:28:40 > 0:28:44Well, actually, everything on this table contains carbohydrates,
0:28:44 > 0:28:46but the difference is, some are simple carbohydrates
0:28:46 > 0:28:50- and some are complex carbohydrates. - OK, so what's the difference?
0:28:50 > 0:28:55The simple carbs would be the white pasta, white rice and white bread,
0:28:55 > 0:28:58because they contain refined carbohydrates.
0:28:58 > 0:29:01Our bodies convert refined carbohydrates quickly,
0:29:01 > 0:29:04which can cause blood sugar levels to spike.
0:29:05 > 0:29:08What then happens is they crash back down very quickly
0:29:08 > 0:29:10and result in you craving more.
0:29:10 > 0:29:14- What's a complex carb, then? - So a complex carbohydrate would be
0:29:14 > 0:29:17something like the wholemeal bread and the wholemeal pasta.
0:29:17 > 0:29:20So these are slow-release carbohydrates, so basically,
0:29:20 > 0:29:22they keep you feeling fuller for longer
0:29:22 > 0:29:24and actually stabilise your blood sugars.
0:29:24 > 0:29:27Nuts, beans and wholegrains,
0:29:27 > 0:29:29plus fibrous and starchy vegetables,
0:29:29 > 0:29:32are all examples of complex carbs.
0:29:32 > 0:29:36So, if all the carbs are giving us fuel,
0:29:36 > 0:29:40the simple ones are giving us fuel really quickly,
0:29:40 > 0:29:42that we burn off quick and then want more,
0:29:42 > 0:29:46and the brown ones release the fuels slowly,
0:29:46 > 0:29:49they're the complex ones, we feel energised longer?
0:29:49 > 0:29:50That's pretty much it.
0:29:50 > 0:29:54So if you wanted to maybe lose weight, actually, complex carbs
0:29:54 > 0:29:57- are the best things to eat, cos you feel fuller longer?- Yeah.
0:29:57 > 0:30:01- Exactly.- So completely the opposite of what a lot of people are doing.
0:30:01 > 0:30:05So are we saying we should be avoiding simple carbs?
0:30:05 > 0:30:08We should be limiting simple carbohydrates.
0:30:08 > 0:30:10And choosing wisely.
0:30:10 > 0:30:13Chocolate bars, pastries and sweets are simple carbs,
0:30:13 > 0:30:18but fruit and some veg contain natural simple carbohydrates, too.
0:30:19 > 0:30:21However, it comes with so much vitamins that it's worth it?
0:30:21 > 0:30:23Yeah, absolutely.
0:30:23 > 0:30:26Plus the fibre in these food slows down digestion,
0:30:26 > 0:30:29making them more like complex carbs.
0:30:29 > 0:30:34So the general rule of thumb is try and avoid heavily refined,
0:30:34 > 0:30:38really sugary carbs and make some nice simple changes,
0:30:38 > 0:30:41like switching from white bread to wholemeal bread,
0:30:41 > 0:30:42white rice to brown rice.
0:30:42 > 0:30:45- Spot on.- Fabulous.- Brilliant.
0:30:50 > 0:30:53At the Riellys', carbs are back on the menu for Harry.
0:30:53 > 0:30:56- There you go.- Thank you.
0:30:56 > 0:30:58We've given him a list of healthy,
0:30:58 > 0:31:02nutritious snacks recommended by Diabetes UK.
0:31:03 > 0:31:07Hopefully, swapping his meat snacks for these will keep him feeling full
0:31:07 > 0:31:11for longer, so he's not snacking eight times a day,
0:31:11 > 0:31:13or nagging Stacy for dinner.
0:31:13 > 0:31:16Oatcakes, ten out of ten, because it was delicious.
0:31:17 > 0:31:20It's the first evening meal of the swap.
0:31:21 > 0:31:23I'm getting arm ache!
0:31:23 > 0:31:26I'm not used to chopping this much stuff!
0:31:26 > 0:31:28After her confidence boost from Gregg,
0:31:28 > 0:31:33Stacy's going solo and cooking one meal for the whole family.
0:31:33 > 0:31:36And on the menu is pasta in a home-made sauce.
0:31:36 > 0:31:39If I make a pasta sauce, I prefer to use a jar,
0:31:39 > 0:31:42so I'm a little bit nervous about making my own sauce, actually.
0:31:42 > 0:31:46But making her own could save Stacy over a quid
0:31:46 > 0:31:49and save her as much as £60 a year.
0:31:49 > 0:31:53Plus it's a sneaky way of hiding healthy veg from fussy kids.
0:31:53 > 0:31:58Oh, it's smelling like a pasta sauce already.
0:31:58 > 0:32:01And with some blitzing, it looks just like one, too.
0:32:02 > 0:32:06But we've not just saved the Riellys readies on the sauce...
0:32:06 > 0:32:09That is not our normal cheese.
0:32:09 > 0:32:12This supermarket own brand is over a quid cheaper
0:32:12 > 0:32:14than the branded Cheddar they buy.
0:32:14 > 0:32:19And is nearly 50% bigger - enough spare to grate.
0:32:21 > 0:32:22I hate grating!
0:32:22 > 0:32:24Life's too short to grate.
0:32:24 > 0:32:27But this little hand action is free
0:32:27 > 0:32:31and could save the family £65 a year.
0:32:31 > 0:32:35As Adam loves his meat, Stacy's topping his pasta with bacon, which,
0:32:35 > 0:32:39in a microwave, takes just four minutes.
0:32:39 > 0:32:41But is Stacy confident he'll like his dinner?
0:32:41 > 0:32:43This wouldn't normally appeal to Adam.
0:32:43 > 0:32:47If I'm cooking pasta, he'll pretty much most of the time say,
0:32:47 > 0:32:49"I'm not really too fussed. Don't worry about me."
0:32:50 > 0:32:51Not just Adam.
0:32:51 > 0:32:54Usually, picky Izzy has tinned tomatoes,
0:32:54 > 0:32:56Stacy, the ready-made sauce,
0:32:56 > 0:32:59and Harry a low-carb packet dinner.
0:32:59 > 0:33:01So what's the verdict?
0:33:01 > 0:33:04- Mmm. That's good.- It has more taste.
0:33:04 > 0:33:06It has more taste?
0:33:06 > 0:33:08It's all right.
0:33:08 > 0:33:11Surely this has got to be more exciting
0:33:11 > 0:33:14than a tin of plum tomatoes on your pasta?
0:33:14 > 0:33:17It's just, like, not as good.
0:33:17 > 0:33:18So Izzy's not keen.
0:33:19 > 0:33:22Look at that plate, Izzy, look how much your brother's eaten.
0:33:24 > 0:33:25Compared with that.
0:33:25 > 0:33:29But will Stacy's meal get a yes from the man who usually swerves
0:33:29 > 0:33:32pasta night for a meaty takeaway?
0:33:32 > 0:33:34I'm not a big fan of pasta shapes.
0:33:34 > 0:33:35But...
0:33:35 > 0:33:37This is delicious. You made this?
0:33:37 > 0:33:40- Yeah, from scratch. Lots of chopping.- So, no, no...
0:33:40 > 0:33:42- I was grating.- Wow.
0:33:42 > 0:33:43Wow, indeed.
0:33:43 > 0:33:45Because at just over £2,
0:33:45 > 0:33:48this one meal is 12 quid cheaper
0:33:48 > 0:33:51than the Riellys' usual separate dinners.
0:33:51 > 0:33:55Stick with this once a week and they've banked £50 a month.
0:33:55 > 0:33:58That's over £600 a year.
0:33:58 > 0:33:59So definitely have it again?
0:33:59 > 0:34:02- Yeah.- So I've kept you away from takeaways...- Definitely.
0:34:02 > 0:34:03..with my pasta.
0:34:03 > 0:34:05- Excellent! Good news.- Absolutely.
0:34:05 > 0:34:08Brilliant news. Takeaways can be high in salt,
0:34:08 > 0:34:10so bad for blood pressure.
0:34:10 > 0:34:13Cooking from scratch means we can control how much salt
0:34:13 > 0:34:15is in our food.
0:34:15 > 0:34:19But the price of this basic ingredient can vary massively.
0:34:19 > 0:34:22From 47p a kilo for table salt,
0:34:22 > 0:34:25to £25 for sea salt.
0:34:25 > 0:34:29But should we pay more, and, if so, why?
0:34:30 > 0:34:35Chris has come to Cornwall to ask sea salt producer Philip Tanswell.
0:34:36 > 0:34:38You harvest sea salt here, don't you?
0:34:38 > 0:34:40- Yes, we do.- But salt's salt, isn't it?
0:34:40 > 0:34:42What's the difference between sea salt and table salt?
0:34:42 > 0:34:44Sea salt is made up with a whole range
0:34:44 > 0:34:46of different minerals from the sea.
0:34:46 > 0:34:50As well as sodium, minerals such as magnesium,
0:34:50 > 0:34:51calcium and potassium.
0:34:51 > 0:34:55Table salt is salt which is mined from the ground.
0:34:55 > 0:34:57It then has all these minerals stripped off it.
0:34:57 > 0:35:00Some of these minerals can be made into supplements
0:35:00 > 0:35:03and all that's left is sodium chloride.
0:35:03 > 0:35:06Which is then sold to us really cheaply as table salt.
0:35:06 > 0:35:09You're saying that table salt is an incredibly refined product,
0:35:09 > 0:35:11whereas sea salt is more natural?
0:35:11 > 0:35:13Sea salt maintains all those minerals in there,
0:35:13 > 0:35:15making a huge difference to flavour.
0:35:15 > 0:35:18And it's the coastline where the salt comes from.
0:35:18 > 0:35:20Sea salt is really dissolved rock.
0:35:20 > 0:35:22You can taste the differences from around the world.
0:35:22 > 0:35:25The Lizard Peninsula, where we are located, has a unique geology.
0:35:25 > 0:35:26OK. A different manufacturer
0:35:26 > 0:35:29- will produce a slightly different product?- Correct.
0:35:29 > 0:35:33And every sea salt maker has their own way of producing it.
0:35:33 > 0:35:34We've got the sea, what happens next?
0:35:34 > 0:35:39We have a big pump and we suck 15,000 litres of water per hour
0:35:39 > 0:35:42from here eight metres up to our processing plant.
0:35:42 > 0:35:44- 15,000 litres an hour? - Yeah, it's a lot of buckets.
0:35:46 > 0:35:49Here, the sea water is filtered and,
0:35:49 > 0:35:51to minimise its impact on the environment,
0:35:51 > 0:35:55only a small percentage of salt is extracted before the water
0:35:55 > 0:35:57gets pumped back into the sea.
0:35:57 > 0:36:01The remaining liquid then gets sent to big open tanks to
0:36:01 > 0:36:03crystallise under heated lamps.
0:36:03 > 0:36:06Crystals are starting to form on the surface.
0:36:06 > 0:36:10The form that the salt takes gives you quite a good indication as to
0:36:10 > 0:36:12how much of a process it's been through.
0:36:12 > 0:36:15Correct. When you buy some salt, if it's purely a cuboid crystal,
0:36:15 > 0:36:17then it's a processed salt.
0:36:17 > 0:36:19If you see a whole range of different shapes,
0:36:19 > 0:36:22you would have bought a natural sea salt.
0:36:22 > 0:36:24Which is one of the reasons why it costs more.
0:36:24 > 0:36:27The way it's harvested impacts price, too.
0:36:27 > 0:36:29Here it's by hand.
0:36:29 > 0:36:31There's got to be an easier way than that, surely?
0:36:31 > 0:36:33There probably is but we haven't automated it yet.
0:36:33 > 0:36:38One tank produces 40-50 kilos of salt every 12 hours,
0:36:38 > 0:36:41enough salt for one person for 23 years.
0:36:41 > 0:36:44- I love the noise it makes. - SALT TINKLES
0:36:44 > 0:36:46That sort of tinkly type sound as it goes in,
0:36:46 > 0:36:47when you know the salt's just perfect.
0:36:47 > 0:36:50- Not bad for a greengrocer. - Oh, thank you very much, yeah.
0:36:50 > 0:36:53The next stage for the salt is to go through the dryer.
0:36:53 > 0:36:56It's then packed and ready to eat.
0:36:56 > 0:37:00So we've got the finished product here, which I'm dying to taste.
0:37:00 > 0:37:05To compare flavour, Chris is going to try table salt first.
0:37:05 > 0:37:06It tastes,
0:37:06 > 0:37:09as you would expect - salty.
0:37:09 > 0:37:10Now for the sea salt.
0:37:12 > 0:37:14Yeah, I mean, that is different.
0:37:14 > 0:37:17It's not as overpowering. You get, like, a hint of salt,
0:37:17 > 0:37:18then the tomato flavour
0:37:18 > 0:37:20and then another sort of layer of salt after that.
0:37:20 > 0:37:22This is more of a flavour enhancer...
0:37:22 > 0:37:25- Yeah.- ..whereas this is more blunt, bitter salt flavour.
0:37:25 > 0:37:27Yeah, I think that's a very good analogy.
0:37:27 > 0:37:29Boiling potatoes, table salt is probably fine.
0:37:29 > 0:37:32Eating the finished article, sea salt.
0:37:32 > 0:37:35It's been thoroughly fascinating. Thank you very much.
0:37:35 > 0:37:37Table salt might be slightly bitter in the mouth,
0:37:37 > 0:37:39but I think it's a bit sweeter in the pocket,
0:37:39 > 0:37:42so, as an ingredient, I think table salt's still got a place,
0:37:42 > 0:37:45but as a flavour enhancer and just finishing off food,
0:37:45 > 0:37:47I think sea salt might be the way to go.
0:37:47 > 0:37:50So, if the flavour of salt matters to you,
0:37:50 > 0:37:53it could be worth spending that little bit more.
0:37:59 > 0:38:02In a primary school in Middlesex... GRANGE HILL THEME PLAYS
0:38:02 > 0:38:03Seconds.
0:38:03 > 0:38:05..it's lunchtime.
0:38:05 > 0:38:07Oh, mini-biscuits.
0:38:07 > 0:38:09Why does everything have name labels on it?
0:38:09 > 0:38:11Because they swapped my food.
0:38:11 > 0:38:15Correct. We did the math on Harry's big brand-packed lunch and by
0:38:15 > 0:38:20swapping in supermarket own brands, it works out nearly 50% cheaper.
0:38:21 > 0:38:23How's your drink, Harry?
0:38:23 > 0:38:26It's really good and I think it's different.
0:38:26 > 0:38:30Spot on. Harry's usual brand costs 50p a bottle.
0:38:30 > 0:38:32This costs just 20p.
0:38:32 > 0:38:35These crisps are delicious.
0:38:35 > 0:38:38Fantastic, as these budget supermarket crisps
0:38:38 > 0:38:40cost just 75p for six -
0:38:40 > 0:38:43a saving of 95p per multipack.
0:38:45 > 0:38:48I'd rather have these ones if they're less expensive.
0:38:48 > 0:38:51But one of the biggest savings is on the fromage frais because,
0:38:51 > 0:38:55like his mates, Harry's used to having a lunchbox leading brand.
0:38:55 > 0:38:58Do you miss your tube yoghurts in your lunch?
0:38:58 > 0:38:59Yeah.
0:38:59 > 0:39:02# Hello darkness, my old friend.
0:39:02 > 0:39:06# I've come to talk with you again... #
0:39:06 > 0:39:08I want my tube yoghurts back.
0:39:08 > 0:39:09Oh, dear.
0:39:09 > 0:39:13But swapping could bank the family over a fiver a week
0:39:13 > 0:39:16and make a big dent in their food bill.
0:39:17 > 0:39:19If it's cheaper, then you may as well have it.
0:39:19 > 0:39:21Harry doesn't look convinced.
0:39:21 > 0:39:25But if he did keep all of the lunchbox alternatives,
0:39:25 > 0:39:30over a year Mum and Dad could save a bell-ringing 200 quid.
0:39:30 > 0:39:31BELL RINGS
0:39:31 > 0:39:34It's midway through the swap experiment
0:39:34 > 0:39:38and there's been some big changes in the Rielly household.
0:39:38 > 0:39:42Cooked chicken and snack chicken have been replaced with...
0:39:42 > 0:39:44..chicken.
0:39:44 > 0:39:46- Good?- Better and bigger.
0:39:46 > 0:39:51Ready-made baked potatoes have made way for...potatoes.
0:39:51 > 0:39:54That is so delicious.
0:39:54 > 0:39:59And cheap. Cooking their own spud saves £220 a year.
0:39:59 > 0:40:01But one of the biggest transformations
0:40:01 > 0:40:03happened after school.
0:40:03 > 0:40:05Harry, do you fancy a snack?
0:40:05 > 0:40:07No, I'm not hungry.
0:40:07 > 0:40:09So obviously his lunch filled him up.
0:40:09 > 0:40:12I don't think that's happened since he started school.
0:40:12 > 0:40:15His blood sugar levels have been pretty good this week, as well.
0:40:15 > 0:40:18Fantastic.
0:40:18 > 0:40:21Unfortunately, though, not all our swaps have been a success.
0:40:23 > 0:40:25No, I'm not overly keen on the drink.
0:40:25 > 0:40:30And when it came to meat, Adam and Stacy definitely didn't agree.
0:40:30 > 0:40:32- I'm not keen.- That's proper ham.
0:40:32 > 0:40:34- I know.- It's not like processed stuff.
0:40:34 > 0:40:37To me, that is just too thick, meaty.
0:40:37 > 0:40:40- It's ham.- I know it is, but I like the wafer thin one,
0:40:40 > 0:40:42which you don't have to chew.
0:40:42 > 0:40:43No, I wouldn't swap.
0:40:46 > 0:40:49If the family are going to slash their food bill,
0:40:49 > 0:40:53they need to find meals they're all willing to eat which, so far,
0:40:53 > 0:40:54hasn't proved easy.
0:40:54 > 0:40:58So Gregg and Chris are back with dietician Hala.
0:40:58 > 0:41:02I think it's very common to have, within the same family,
0:41:02 > 0:41:04fussy eaters and more adventurous eaters,
0:41:04 > 0:41:07that really struggle to find a meal
0:41:07 > 0:41:09that will cater to everybody's taste.
0:41:09 > 0:41:11- So, can you?- Yes.
0:41:11 > 0:41:13I've got just the dish, a rainbow pad Thai.
0:41:13 > 0:41:15It looks great, but it also tastes amazing.
0:41:17 > 0:41:19Adam and Harry are massive carnivores,
0:41:19 > 0:41:23but Hala's made this pad Thai meat free.
0:41:23 > 0:41:24Not even a bit of chicken breast?
0:41:24 > 0:41:27No, this is a dish that even the meat eaters
0:41:27 > 0:41:28are going to be envious of.
0:41:28 > 0:41:30- That's a really hot wok. - SIZZLING
0:41:30 > 0:41:32Listen to that sizzle.
0:41:32 > 0:41:35Gregg stir-fries spring onion, garlic, pepper,
0:41:35 > 0:41:38shredded carrot and courgette.
0:41:38 > 0:41:41These little ribbons, which actually cook really quickly.
0:41:41 > 0:41:42That is beautiful and healthy.
0:41:42 > 0:41:45You only use about a tablespoon of oil.
0:41:45 > 0:41:48Veg softened, it's time to make the sauce.
0:41:48 > 0:41:50This is super easy to make.
0:41:50 > 0:41:54Hala combines sweet chilli, soy sauce and the juice of a lime.
0:41:54 > 0:41:56So what is it you're making the dressing in, then?
0:41:56 > 0:41:57- Is that a jam jar? - Yes, it's a jam jar.
0:41:57 > 0:42:00It's just really easy to mix it.
0:42:00 > 0:42:04Wok back on the heat, in goes veg stock,
0:42:04 > 0:42:06Hala's sauce and wholewheat noodles -
0:42:06 > 0:42:08a slow-releasing carbohydrate.
0:42:08 > 0:42:11Do you know what, I didn't even know you could get wholewheat noodles.
0:42:11 > 0:42:13Brilliant.
0:42:13 > 0:42:17The pad Thai's finished off with crushed peanuts, coriander, and,
0:42:17 > 0:42:19for those who like spice, chilli.
0:42:19 > 0:42:22Look at that. Look at the colours. That is beautiful.
0:42:22 > 0:42:26From start to finish, this dish takes 20 minutes -
0:42:26 > 0:42:28perfect for the busy Rielly family.
0:42:28 > 0:42:31Definitely quicker than you can order a takeaway.
0:42:31 > 0:42:32Cheaper, too.
0:42:32 > 0:42:35As, for four, it costs just £3.10.
0:42:35 > 0:42:38So what's that, like, 78p each?
0:42:38 > 0:42:40- Exactly.- Amazing.
0:42:40 > 0:42:42It's got loads of veggies in here, very little fat.
0:42:42 > 0:42:44And no meat.
0:42:44 > 0:42:46So do you miss the meat in this dish?
0:42:46 > 0:42:48No, it's got so many flavours, so many different textures, I don't.
0:42:48 > 0:42:52- Not at all, no.- That would convince even the most committed carnivore to
0:42:52 > 0:42:54skip meat every now and then.
0:42:54 > 0:42:57Absolutely delicious and it costs £3.10.
0:43:00 > 0:43:02Inspired by Hala's pad Thai,
0:43:02 > 0:43:08Chris is back in Middlesex with the boldest idea of the swap so far.
0:43:08 > 0:43:12Unlike his wife and daughter, Adam really does love his meat.
0:43:12 > 0:43:14- Chris, how have you been? - Very well, yeah.
0:43:14 > 0:43:17But Chris is hoping to convince him that a veggie dinner
0:43:17 > 0:43:19can be just as tasty.
0:43:20 > 0:43:23- We're going to be cooking with these.- OK, kidney beans, yeah.
0:43:23 > 0:43:24Have you cooked with these before?
0:43:24 > 0:43:26We've had them in a chilli con carne.
0:43:26 > 0:43:29Well, today, Chris is making red kidney bean wraps.
0:43:29 > 0:43:33High in fibre, just three tablespoons gives you
0:43:33 > 0:43:35one of your five-a-day.
0:43:35 > 0:43:36- Can you catch?- Aggh!
0:43:38 > 0:43:41Chris chucks the beans, egg, coriander, chilli,
0:43:41 > 0:43:44garlic and lemon into a food processor.
0:43:44 > 0:43:46Squeeze it, squeeze it.
0:43:46 > 0:43:48Then blitzes to a coarse puree.
0:43:48 > 0:43:50It looks quite weird.
0:43:50 > 0:43:53Weird, good weird, delicious weird,
0:43:53 > 0:43:56- "I'd rather have this than a can of soup" weird?- No.
0:43:56 > 0:43:58Have faith, Izzy.
0:43:58 > 0:44:01Before baking, Chris fries the wrap filling
0:44:01 > 0:44:04to get a nice crispy coating.
0:44:04 > 0:44:07So, Adam, did you think you'd be making a vegetarian wrap today?
0:44:07 > 0:44:09I didn't, Chris, no.
0:44:09 > 0:44:13We all know that too much red and processed meat isn't good for us,
0:44:13 > 0:44:16and, since its links to cancer have been publicised,
0:44:16 > 0:44:19almost 30% of us have cut down our consumption.
0:44:19 > 0:44:22Are you proud of yourself for making that?
0:44:22 > 0:44:25- Yeah.- I think you should be. That's absolutely brilliant.
0:44:25 > 0:44:28Looks great, but will everyone like it?
0:44:30 > 0:44:32Delicious. This is really lovely.
0:44:32 > 0:44:34- Yeah. It's fantastic.- So good.
0:44:34 > 0:44:37- Izzy, what do you think? - It's really good.
0:44:37 > 0:44:40- Brilliant. Dad?- Lovely. Very good. - You're not missing the meat?
0:44:40 > 0:44:41Delicious. No, not at all.
0:44:41 > 0:44:45Could you have imagined Adam tucking into a vegetarian wrap before today?
0:44:45 > 0:44:46No.
0:44:48 > 0:44:51Would you like to hazard a guess as to how much it costs?
0:44:51 > 0:44:53- ADAM:- £1.30.- £3.50.
0:44:53 > 0:44:54£3.50?
0:44:54 > 0:44:57This cost 78p.
0:44:57 > 0:44:59- Wow!- Each one of these.
0:44:59 > 0:45:02What? You're not telling the truth.
0:45:02 > 0:45:03ALL LAUGH
0:45:03 > 0:45:06'That went amazingly well.'
0:45:06 > 0:45:09Adam and Izzy really embraced making the meat-free kebabs and the whole
0:45:09 > 0:45:11family really enjoyed eating them together.
0:45:11 > 0:45:13It's delicious. Really, really enjoyed it.
0:45:13 > 0:45:17It was lovely to see Izzy getting so involved and she looked quite proud
0:45:17 > 0:45:20of herself, actually, how much she'd joined in.
0:45:23 > 0:45:26Encouraging kids to take a more active role in cooking
0:45:26 > 0:45:30can help them eat a wider variety of food.
0:45:30 > 0:45:33So Izzy's back in the kitchen, this time with Harry,
0:45:33 > 0:45:35to make tomorrow's breakfast.
0:45:35 > 0:45:38Bircher mue-el-sli.
0:45:38 > 0:45:40No, Bircher muesli.
0:45:40 > 0:45:42Muesli.
0:45:42 > 0:45:44That's right. Bircher muesli,
0:45:44 > 0:45:48which is a combo of porridge oats and grated apple...
0:45:48 > 0:45:50This is harder than you think.
0:45:50 > 0:45:51Water...
0:45:51 > 0:45:53Yeah, that's exactly on the 100.
0:45:53 > 0:45:54Honey.
0:45:54 > 0:45:56It's sticky.
0:45:56 > 0:45:58Yoghurt and frozen fruit.
0:45:58 > 0:46:00And skadoosh!
0:46:00 > 0:46:03Next, we need to mix really well until the oats are covered.
0:46:03 > 0:46:07This recipe gives you one of your five a day and, once made,
0:46:07 > 0:46:09it can last up to three days...
0:46:09 > 0:46:12That actually looks quite yummy.
0:46:12 > 0:46:16..making it a perfect breakfast for time pressured families on the go.
0:46:18 > 0:46:19Can't wait to have it...
0:46:20 > 0:46:21..tomorrow.
0:46:21 > 0:46:23- Ew!- But before diving in...
0:46:23 > 0:46:26- Eat it with a spoon.- No.
0:46:26 > 0:46:29..it's best to leave in the fridge overnight to soak.
0:46:29 > 0:46:33- I'll help you.- I don't need helping, Harry. Harry, I don't need helping.
0:46:36 > 0:46:38Saturday morning.
0:46:38 > 0:46:40Mum, Dad, breakfast!
0:46:40 > 0:46:44Usually the family's split three ways for breakfast -
0:46:44 > 0:46:45Mum with a yoghurt,
0:46:45 > 0:46:47Dad and Harry at a fast food restaurant
0:46:47 > 0:46:49and Izzy with nothing at all,
0:46:49 > 0:46:51but today's different.
0:46:51 > 0:46:52- Very interesting.- It's gone purple.
0:46:52 > 0:46:55Porridge is a slow-releasing carb,
0:46:55 > 0:46:58so a great start to the day for us all.
0:46:58 > 0:47:00Have you ever heard of Bircher muesli before?
0:47:00 > 0:47:02No, I haven't, no, never had it before.
0:47:02 > 0:47:05- Delicious.- It's lovely, isn't it? Really nice.
0:47:05 > 0:47:07It's even better cos it's made by children.
0:47:08 > 0:47:13Usually, the Riellys spend over a fiver on Saturday breakfasts.
0:47:13 > 0:47:15This cost less than £1.70 -
0:47:15 > 0:47:18a saving of £15 a month,
0:47:18 > 0:47:20which is over 180 quid a year.
0:47:21 > 0:47:23Plus, Izzy's eating.
0:47:23 > 0:47:26When Izzy has a hand in making the food, she'll actually eat it,
0:47:26 > 0:47:29- as well, which is good.- And we all ate the same thing. Lovely.
0:47:29 > 0:47:30Winner.
0:47:33 > 0:47:37It's the final night of the swap, and Adam's making the family's
0:47:37 > 0:47:39favourite takeaway...
0:47:39 > 0:47:40HE SINGS TO HIMSELF
0:47:41 > 0:47:43..Southern-style chicken.
0:47:43 > 0:47:46I would never have thought of making this at home.
0:47:46 > 0:47:50For his home-made bucket, Adam begins by removing the skin.
0:47:50 > 0:47:52Make one slash with a knife.
0:47:52 > 0:47:56Chicken skin can be slippery, but kitchen roll is good for grip.
0:47:56 > 0:47:58There you go. Voila!
0:47:58 > 0:48:00Next, Adam sprinkles paprika,
0:48:00 > 0:48:03thyme and onion granules into cornflakes.
0:48:03 > 0:48:07I wouldn't have thought cornflakes and fried chicken would go together,
0:48:07 > 0:48:10but maybe this is the Colonel's secret recipe we've found.
0:48:10 > 0:48:12Except this version is much healthier.
0:48:12 > 0:48:15Instead of fried, Adam's will be baked,
0:48:15 > 0:48:17and it's the cornflakes
0:48:17 > 0:48:20that'll give the chicken its crunchy coating.
0:48:20 > 0:48:21Nice de-stresser, this.
0:48:21 > 0:48:25Who needs stress balls when you've got cornflakes to crush?
0:48:25 > 0:48:29So the cereal sticks, Adam bathes the chicken in a mix of milk,
0:48:29 > 0:48:32lemon, salt and pepper, then dips.
0:48:32 > 0:48:35- There you go, done. - Now they're ready to cook.
0:48:38 > 0:48:40No Southern-style chicken
0:48:40 > 0:48:43would be complete without a certain side order.
0:48:43 > 0:48:45These do look like our usual French fries.
0:48:45 > 0:48:48Except we've replaced the Riellys' usual big brand
0:48:48 > 0:48:51for a supermarket own version.
0:48:51 > 0:48:54They cost the same, but the bag's over twice as big,
0:48:54 > 0:48:57so you get more than double the chips for your dosh.
0:48:57 > 0:48:59Right, I reckon they're done.
0:48:59 > 0:49:03And in less time than it would take for him to go to his takeaway and
0:49:03 > 0:49:06back, Adam's Southern-style chicken is served.
0:49:06 > 0:49:08Bon appetit-ay!
0:49:08 > 0:49:09So?
0:49:10 > 0:49:13The chicken's actually really good.
0:49:13 > 0:49:15I think this is probably my favourite so far.
0:49:15 > 0:49:21Result, because the Riellys' usual takeaway costs just under 14 quid.
0:49:21 > 0:49:24This home-made version was less than four.
0:49:24 > 0:49:27And it's not just the chicken that's going down well...
0:49:27 > 0:49:28- Dad, try the ketchup. - I love the ketchup.
0:49:28 > 0:49:33I think that's either the one we normally have, or even better.
0:49:33 > 0:49:34But it's neither.
0:49:34 > 0:49:39It's a supermarket own brand, half the price of their usual big brand.
0:49:40 > 0:49:41Love this mayonnaise.
0:49:41 > 0:49:45I think it is tastes the same as our usual brand.
0:49:45 > 0:49:49- Right.- But surprise surprise, it's another supermarket own make,
0:49:49 > 0:49:53a third cheaper than their usual branded mayo.
0:49:53 > 0:49:54This is the same.
0:49:54 > 0:49:55It's not.
0:49:55 > 0:49:59This supermarket cola is almost double the size
0:49:59 > 0:50:01of their usual leading brand
0:50:01 > 0:50:04and nearly £1.20 cheaper.
0:50:04 > 0:50:07And if the family kept all of tonight's swaps,
0:50:07 > 0:50:13over a year they'd save an incredible finger-licking 800 quid.
0:50:13 > 0:50:16If the master plan is that we're going to eat well for less and all
0:50:16 > 0:50:19eat together, we've succeeded.
0:50:19 > 0:50:20You certainly have.
0:50:20 > 0:50:21- Yes.- ALL:- Cheers!
0:50:21 > 0:50:24- To Daddy!- Well done, team Rielly.
0:50:31 > 0:50:35Morning in Middlesex, and Gregg and Chris are back to see how the family
0:50:35 > 0:50:37have got on.
0:50:37 > 0:50:40This, no doubt about it, was a massive challenge.
0:50:40 > 0:50:43This family were under a particular amount of pressure,
0:50:43 > 0:50:45I really hope we've managed to help.
0:50:45 > 0:50:47It's been an amazing experience, actually,
0:50:47 > 0:50:50it's things like the carb counting, we've always felt,
0:50:50 > 0:50:52"Oh, keep the carbs low," but it's not a problem.
0:50:52 > 0:50:54It's really made me relax a lot more.
0:50:54 > 0:50:56- What did you think we could save them?- I said £40.
0:50:56 > 0:50:59You, ridiculously, said 60.
0:50:59 > 0:51:00You're about to look a fool.
0:51:00 > 0:51:02HE LAUGHS
0:51:02 > 0:51:04- Not for the first time.- I don't win many, though, do I?
0:51:04 > 0:51:06No, none in fact.
0:51:06 > 0:51:10I'm really excited when Gregg and Chris come and show us what we've
0:51:10 > 0:51:12been eating, what's swapped, what isn't.
0:51:12 > 0:51:14Well, Adam, you're about to find out.
0:51:17 > 0:51:19- Hello.- Hi, Chris, Gregg, come in.
0:51:21 > 0:51:23So, food swaps, how did we get on?
0:51:23 > 0:51:27- Brilliant.- Yeah, we loved it. - Yeah.- Adam, takeaways?
0:51:27 > 0:51:28No takeaways at all, Chris.
0:51:28 > 0:51:31No. Good, wholesome home-cooked meals.
0:51:31 > 0:51:33Snacks, hardly any.
0:51:33 > 0:51:35- No snacking?- Harry as well?
0:51:35 > 0:51:37And Harry as well, yeah. Yeah.
0:51:37 > 0:51:39Did Izzy eat stuff?
0:51:39 > 0:51:41- She did.- She did really well.
0:51:41 > 0:51:43Blimey. Get you.
0:51:43 > 0:51:45This is a revolution.
0:51:45 > 0:51:48We did have one sad phone call from the local kebab shop.
0:51:48 > 0:51:51There's always going to be casualties.
0:51:51 > 0:51:55Time for Adam and Stacy to see what was swapped and what wasn't.
0:51:56 > 0:52:00Crisps. You fancy yourself as a crisp connoisseur, do you?
0:52:00 > 0:52:03Yeah. I'm the master taster of crisps.
0:52:03 > 0:52:05I would say these were a swapped item.
0:52:05 > 0:52:07Except they weren't.
0:52:07 > 0:52:09You were eating your usual brand of crisps.
0:52:11 > 0:52:13- Does that surprise you? - Yeah, it does actually.
0:52:13 > 0:52:16- Yeah.- And the surprises don't stop there.
0:52:16 > 0:52:18Let me ask you about tomato soup.
0:52:18 > 0:52:21Izzy and I actually preferred the tomato soup.
0:52:21 > 0:52:23Oh, well, let's have a look at this.
0:52:23 > 0:52:24There's... There's you...
0:52:24 > 0:52:26- No way.- Wow!
0:52:26 > 0:52:28See, I would never do that. Cos I always think,
0:52:28 > 0:52:32"No, you can't get better tomato soup than the branded one."
0:52:32 > 0:52:34Have a look at this.
0:52:34 > 0:52:35Wow!
0:52:35 > 0:52:37- It's a swap.- Yeah, it's a swap. - Yeah.
0:52:37 > 0:52:41Over a year, switching soup, plus these family favourites...
0:52:41 > 0:52:44I really couldn't tell the difference.
0:52:44 > 0:52:47- Wow. - And this is just a bottle of sauce.
0:52:47 > 0:52:50..saves the Riellys over £400.
0:52:50 > 0:52:52Wow, it's no contest. Yeah, it stays.
0:52:53 > 0:52:56There was one particular product however...
0:52:56 > 0:52:59# Hello, darkness, my old friend... #
0:52:59 > 0:53:04..the master of the house wasn't prepared to part with.
0:53:04 > 0:53:06I want my tube yoghurts back.
0:53:06 > 0:53:09Harry's yoghurts. How did he get on with them?
0:53:09 > 0:53:13- He didn't like them. - This is what we gave him.
0:53:13 > 0:53:16- This is the saving. - Whoa!- Wow!
0:53:16 > 0:53:17And that's not all.
0:53:17 > 0:53:22Chris has the potential annual saving in cold hard cash.
0:53:22 > 0:53:25You would save just over £70.
0:53:25 > 0:53:26Do you think we could convince him...
0:53:26 > 0:53:28- Yeah.- ..to persevere with these?
0:53:28 > 0:53:30- Yeah.- For that.- Yes.
0:53:30 > 0:53:32It's amazing, isn't it? One product.
0:53:32 > 0:53:33A huge amount.
0:53:33 > 0:53:35I'm shocked, actually.
0:53:35 > 0:53:37- So we're keeping these?- Yes.- Yes.
0:53:37 > 0:53:40- This is going remarkably well, Mr Wallace.- Splendid.
0:53:40 > 0:53:43Now what about Colonel Adam's home-cooked takeaway?
0:53:43 > 0:53:46You had a Southern-style chicken recipe.
0:53:46 > 0:53:49It was good. Very, very good. Yeah.
0:53:49 > 0:53:51The family's usual takeout chicken sets them back
0:53:51 > 0:53:53almost 14 quid a time.
0:53:53 > 0:53:55This is the saving.
0:53:55 > 0:53:57- Wow!- Whoa.
0:53:57 > 0:53:59- Amazing.- That is a huge amount.
0:53:59 > 0:54:03So huge it'll save the family over £500 a year.
0:54:03 > 0:54:06So the next time you want your Southern fried chicken,
0:54:06 > 0:54:08- are we going to the takeaway? - No, we'll do it ourselves.
0:54:08 > 0:54:10- Doing it ourselves.- Sure?- Yeah. - Positive.- Absolutely.
0:54:10 > 0:54:13In fact, cooking from scratch...
0:54:13 > 0:54:15Wow.
0:54:15 > 0:54:17..meant the Riellys cashed in.
0:54:17 > 0:54:24- Wow.- Huge.- And from a health perspective as well.- Not half.
0:54:24 > 0:54:26With the Bircher breakfast a big hit.
0:54:26 > 0:54:28It was absolutely delicious.
0:54:28 > 0:54:32Now, how about that little hand action Stacy loathes?
0:54:32 > 0:54:33Life's too short to grate.
0:54:35 > 0:54:37- This is the cheese we gave you.- Wow.
0:54:37 > 0:54:38That was really nice.
0:54:38 > 0:54:40Did you grate that?
0:54:40 > 0:54:42- I did grate it.- Did it take hours?
0:54:42 > 0:54:43It didn't, actually.
0:54:43 > 0:54:47- How long did it take roughly? - A couple of minutes.
0:54:47 > 0:54:50And not only does it have less fat...
0:54:50 > 0:54:53- Whoa, that's good. - ..look at the saving.
0:54:53 > 0:54:56- No...- Wow, look at that.
0:54:56 > 0:54:57As for the chips...
0:54:57 > 0:54:59Oh. Interesting.
0:54:59 > 0:55:00- Same price.- Double the size.
0:55:00 > 0:55:02- Whoa.- Size, wow.
0:55:02 > 0:55:04And Gregg's got more good news.
0:55:04 > 0:55:0720% less fat.
0:55:07 > 0:55:08Excellent.
0:55:08 > 0:55:1080% less salt.
0:55:11 > 0:55:14- Wow.- 80? Oh, that is unbelievable.
0:55:14 > 0:55:17Isn't it? And you didn't even know we had swapped them.
0:55:17 > 0:55:18- No.- No.
0:55:18 > 0:55:22Out of all of the swaps, the Riellys only disliked a couple of items...
0:55:22 > 0:55:24It tasted sweeter for me.
0:55:24 > 0:55:26Yeah. I didn't like it.
0:55:26 > 0:55:29..meaning 96% of the products the family tried...
0:55:29 > 0:55:31- Yeah.- Crying out loud!
0:55:31 > 0:55:34Whoa, that, that's huge.
0:55:34 > 0:55:35..got the thumbs up.
0:55:35 > 0:55:37Definitely keeping those.
0:55:37 > 0:55:39Yes!
0:55:39 > 0:55:43Now Gregg and Chris have totted up how much the Riellys has saved.
0:55:43 > 0:55:47Can you remind me what it is you wanted to save for?
0:55:47 > 0:55:51Cos I'm working less hours now and Izzy wants to do extra
0:55:51 > 0:55:56drama classes, so we were looking to save, really, at least £30 a week.
0:55:56 > 0:56:00When we first met you, you were spending £160 a week.
0:56:00 > 0:56:03- Wow, yeah.- We've managed to save you...
0:56:06 > 0:56:08..£75 a week.
0:56:08 > 0:56:09What? Oh, my gosh.
0:56:09 > 0:56:12Wow. £75 a week?
0:56:13 > 0:56:15That's amazing.
0:56:15 > 0:56:18Which over the course of a year comes to just under
0:56:18 > 0:56:21£4,000.
0:56:21 > 0:56:23- Wow!- £75 a week? A week!
0:56:23 > 0:56:24I can't believe it!
0:56:24 > 0:56:27- How do you feel?- I feel shocked, actually,
0:56:27 > 0:56:30cos I was thinking to save that much money,
0:56:30 > 0:56:33we're going to lose the quality in food, but we haven't.
0:56:33 > 0:56:35Why pay more when you can eat well for less?
0:56:38 > 0:56:41Gregg and Chris have slashed the Riellys' food bill by almost half.
0:56:42 > 0:56:44We're absolutely ecstatic.
0:56:44 > 0:56:46- Yeah.- Really happy.
0:56:46 > 0:56:48- Really chuffed.- Yeah, we are. - Still can't believe it.
0:56:48 > 0:56:52Do you know what? That family have done amazingly well.
0:56:52 > 0:56:54Not only did we manage to save them
0:56:54 > 0:56:56an absolute fortune, they're happier.
0:56:56 > 0:56:58And that's the good news.
0:56:58 > 0:57:00The bad news is I think I've lost the bet again, haven't I?
0:57:00 > 0:57:03Yes, you did. What did you say? 40. I said...60.
0:57:03 > 0:57:06- It doesn't matter, I'm better looking.- That's subjective.
0:57:06 > 0:57:07No, my mum said.
0:57:09 > 0:57:10Next time...
0:57:10 > 0:57:12- You can't have that chocolate spread.- Aggh!
0:57:12 > 0:57:16..a family reliant on quick fix food and takeaways...
0:57:16 > 0:57:18The phone gets more action than the frying pan.
0:57:18 > 0:57:20..with an addiction to food shopping...
0:57:20 > 0:57:22Just get two of them, get a couple of them.
0:57:22 > 0:57:24Get a couple?
0:57:24 > 0:57:27..means their grocery bills are spiralling out of control.
0:57:27 > 0:57:28That is a lot of money.
0:57:28 > 0:57:30Even the cat can't believe it!