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The Taste Test Restaurant - Season 1 Episode 2 -
Posh Food
Posh Food
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01:04Chef Mike Reid is on a mission
01:06We need to be focused and we need to make sure our diners are happy
01:10Yes chef
01:10To discover the tricks of the supermarket trade
01:14The supermarkets have one more secret up their sleeve
01:16To help you decide where to spend and where to save
01:21For the sake of saving a few barb
01:23I would definitely make the switch
01:24This time
01:27The taste test restaurant serving up
01:30Posh food
01:31Bring it on Tom
01:33From caviar to lamb shanks
01:37It's quite a delicate flavour lamb
01:38The sauce just overpowers the taste of the lamb
01:41And duck pate to melt in the middle puddings
01:43Oh wow that's oozing like crazy
01:46Our diners give their verdict on the most upmarket foods
01:51Britain's supermarkets have to offer
01:53It's light and it's delicious
01:55To discover which are fit for royalty
01:58Creamy battery
01:59Well seasoned
02:01And which wouldn't grace a pauper's table
02:04I thought it was like dog food to be honest
02:06Oh Nick
02:07I'm Tom Reid Wilson
02:17And welcome to the taste test restaurant
02:20Now between you me and the lamppost
02:23Today's posh food menu is right up my boulevard
02:26And these days we needn't spend hours in the kitchen
02:29To produce posh fare
02:30Because the supermarkets are doing it for us
02:34But can we have fine dining at home without a blowout budget
02:38Upstairs we're getting ready to welcome our most discerning diners
02:42Meanwhile downstairs in the kitchen
02:44Super chef Mike Reid is prepping the ritziest repast
02:48With chef Mike busy in the kitchen
02:53It's going to be a good day
02:54We're prepped
02:55We're ready to go
02:56Lots of good food on the table
02:58Yeah I'm very positive
03:00The first diners have arrived at the taste test restaurant
03:04First in three peckish posties
03:07And a duo of amateur dramatists
03:09Our thespians have arrived
03:12Followed by two London cabbies
03:16And some fine food fanatics from Kensington
03:19The most prepossessing pair
03:21Next a couple who enjoy Michelin starred restaurant dates
03:26And finally a quartet of classical musicians
03:31You have really earned your fare with all your fiddling
03:34Our diners will taste five courses from the supermarket shelves
03:40Not knowing which store they're from
03:42Will they pick the fanciest dishes
03:45Or have a taste for budget offerings
03:47And show you can have a champagne lifestyle
03:50On a lemonade budget
03:52Welcome diners
03:55You know arguably you've come to the taste test restaurant
03:58On the very best day
03:59We're going to start with an amuse bouche
04:03And I'd very much like to amuse all your bouches
04:05With a taste of lumpfish caviar
04:09Our diners will blind taste test three lumpfish caviars
04:17All accompanied by the same plain blinis
04:19They're labelled A, B and C
04:23And neither our guests nor Tom will have any idea which is which
04:27These products are all sold at mid and premium supermarkets
04:32Today's options are
04:36Elsinore lumpfish caviar from Waitrose
04:39Leichberg lumpfish caviar from Morrison's
04:42And King's lumpfish roe from M&S Food
04:46All right let's go please service
04:47Thank you
04:49Oh my word
04:50Oh thank you
04:51That's a lot of caviar
04:52Diners it's time to tuck in to caviar A
04:57Mega salt
05:04It's really salty
05:05It's like the sea innit
05:07Charlotte, Tristan
05:12What are you looking for in caviar?
05:15Layers of flavour rather than just being hit in the face with salt
05:18Because when you smell this it doesn't smell like fish at all
05:21But when you taste it it gives you a little bit of fish and then it's just salt
05:24Unfortunately
05:25Yes
05:26It's a bit of a shame
05:27So will lumpfish caviar B be more to their tastes?
05:34It's a bit more chewy than the other one
05:36It's got a little twang of vinegar
05:38I think I like this one better
05:42It's not as salty but you still get the fish taste
05:46The aftertaste is nice
05:48B is the best so far
05:50Caviar has long been thought of as the best of the best
05:54Our diners are tasting the cheaper lumpfish caviar
05:57But the caviar we associate with luxury is the unfertilized eggs of a fish called a sturgeon
06:05This is the finest caviar because it can take up to 18 years to produce
06:12First discovered by the ancient Persians caviar which literally translates as bearing eggs was harvested in the Caspian Sea
06:20It was believed to have medicinal properties
06:23Caviar's association with opulence reached its peak when 19th century Russian Tsars served it at their banquets
06:31And it's been synonymous with luxury ever since
06:36Back in the restaurant, our distinguished guests tuck in to lumpfish caviar C
06:42Let's have a go
06:44That's nice of it
06:46It's not just salt is it?
06:48It's more gentle
06:50It's softer
06:52It's a more delicate flavour isn't it?
06:55Yes
06:56It's sweeter too isn't it?
06:58It is
06:59Now my beloved post is how is caviar C
07:02Amazing
07:03It's definitely the best one by far
07:05Oh gosh you're pinning your colours to the mask Kelly
07:08Oh yeah
07:09By far
07:10Yeah by far
07:11It's very dark and intense
07:12Yeah
07:13But glossy at the same time
07:14Yes
07:15It definitely is
07:16What about you Donny?
07:17By a country mile?
07:18We're in a bit of disagreement on the van of B
07:20Oh it is a B now
07:21I don't think that's a little bit sweeter than C
07:23But still that's very easy to eat C
07:26Yeah it's definitely easy to eat
07:28With all three caviars consumed
07:30I'm definitely having some more
07:32It's time for our diners to decide their winner
07:35The time has come to vote for your favourite lumpfish caviar
07:39A, B or C
07:44And while the diners vote
07:47There is some residue on their plates that has caught Chef Mike's attention
07:51And he's on a mission to find out what it is
07:54So I want to show you the colours of these because you can see quite a difference
08:00This one's Waitrose
08:02You can really see under the light
08:05It's got that almost violet colour
08:07If you compare it to this one
08:11You can see that's almost like a real dark blue here for Morrisons
08:16And then the final one from M&S
08:18It's even more blue
08:20Mike spotted a trade secret
08:23The lumpfish eggs have been dyed
08:26Usually they're anything from grey to orange in colour
08:29The dye makes them look like the much more expensive beluga
08:33If you think of caviar you're thinking of that jet black beluga caviar
08:38This little tin here we've got is 30 grams and it's 95 pounds
08:43Which is a huge cost
08:45Mike has a simple experiment that will reveal whether his suspicions about the lumpfish caviar are correct
08:52I've just got some normal cut up blotting paper
08:56And I'm literally just going to put a little bit of each on each piece of paper
09:01With the lumpfish caviar
09:03You're going to notice that the dye will seep out after a period of time
09:08With the beluga caviar the natural juices will come out
09:13But there'll be no colour
09:14So I'm going to leave that now probably for about 5-10 minutes
09:19You can now clearly see the black dye here that has seeped away from the lumpfish caviar
09:26Like the paper all the way around underneath it
09:30Whereas if you compare it to the beluga caviar
09:33You can see the paper is actually completely dry all the way around
09:38So there's a clear visible difference now between the two
09:44And back on the restaurant floor
09:46Is there a clear difference between our three supermarket offerings?
09:50Well diners, the results of your votes are in
09:55And we have a winner by a considerable margin
09:59It is lumpfish caviar B
10:04This is Likeberg lumpfish caviar from Morrisons
10:11So with around two-thirds of the vote
10:14The winner is Likeberg lumpfish caviar from Morrisons
10:19At 3 pounds for a 50 gram jar
10:22Followed by King's Lumpfish Roe from M&S Food
10:25At 5 pounds for 100 grams
10:28And in third place
10:29Elsinore Lumpfish Caviar from Waitrose
10:31At 5 pounds 30
10:33Also for 100 grams
10:37Now Johnny, Ginny and Kelly were very keen on Caviar C
10:40And you went rogue and voted for B
10:43Are you vindicated to learn that the whole room practically is with you?
10:47I have a smile on my face, yes
10:50I thought it was a bit sweeter than C and A
10:53I thought C and A was a little bit too salty for me
10:55And sometimes it pays off to go rogue
10:57Because you find out you've got lots of chums
10:59Coming up, our diners sample duck and orange pate
11:06It was like really thick in texture
11:08And then there was a lot of fatty deposits in it
11:10And chew on some lamb shanks
11:14I don't know, I don't understand
11:30Welcome back to the taste test restaurant
11:32Where we're ingesting gourmet foods
11:35Foods for the sort of soiree
11:37Where you want your guests mouths to hang open
11:40In awe of your gastronomical grandeur
11:43For each course, our diners will blind taste test
11:46Three versions of the same dish from major supermarkets
11:50And it's time for them to tuck into the starter
11:53Diners, I think duck and orange
11:57Is as lovely a partnership as Ginger Rogers and Fred Astaire
12:02With that in mind, your starter
12:05Is duck and orange pate
12:08This course is a battle between premium, mid and budget supermarket
12:15Duck and orange pates
12:17And as always, each dish will be labelled A, B and C
12:21So neither the guests nor Tom know which pate is which
12:25And our starters today are
12:27M&S food smooth duck and orange pate
12:30Aldi specially selected duck and orange pate
12:34And Sainsbury's taste the difference
12:36Duck and orange pate with Seville orange jelly
12:39All right, let's go service, please
12:41Thank you so much
12:44Lovely
12:46Diners, it's time to tuck in to pate A
12:51It's very creamy
12:56It's very nice with the orange bit
12:58Yeah, I've just had some without and it's also really smooth
13:04Will pate A hit the high note with our classical musicians?
13:08I would love to know what you think of pate A
13:12The smell's better than the taste in my opinion
13:15The texture, it's a bit slimy for me
13:18The orange bit, I can dig that, I like that
13:21You see, that's my favourite thing with duck and orange
13:23Because you want that citrus machete to cut through the richness
13:27He took the words right out of my mouth
13:33With mixed results for pate A, what will our diners think of B?
13:38That's definitely soft, aren't you?
13:43And more moosey
13:46And I like the foofiness
13:49What's foofiness?
13:51Yeah
13:52I do
13:53Kelly likes the foofiness as well
13:55Now, Barry, are you chuffed with pate B?
13:59Um, not as chuffed as the one before
14:02Oh
14:03Yes
14:04I felt the same
14:05The texture is almost like a chocolate mousse
14:09And I'm not sure I want pate to have that texture
14:12No, that's too light
14:14And actually you can see that in pate B, can't you?
14:16You can see the air bubbles in it
14:18Aerated
14:19Aerated, thank you Barry
14:20I need you to flank me at all times
14:25Diners, it's time to taste pate C
14:29I like that
14:36It's quite perfumed always
14:38Orange blossom rather than orange
14:41Yes
14:42Yeah
14:43I like the density of that actually
14:44Yeah
14:45Mmm
14:46It's a really good texture
14:47Will our London cabbies be hailing pate C as their favourite?
14:51Now, Brooke, I see a lot of pate C left and I'm not sure if that's a bad sign
14:57Uh, yeah, it wasn't for me
14:59Oh really?
15:00Yeah, I felt like it was like really thick in texture and then there was a lot of fatty deposits in it
15:06What about you Nick?
15:07I thought it was like dog food to be honest
15:09Oh Nick
15:10I didn't like C
15:12Don't sugar the beer away
15:13No, it weren't nice at all
15:14Oh no
15:15But when I tasted A, I thought that's not gonna get beaten before I tried the rest
15:19So I really liked A
15:21Will the other diners also have such strong opinions?
15:25Diners, it's time to vote for your favourite duck and orange pate
15:30A, B or C
15:34While they vote
15:35Chef Mike is in the kitchen, delving into the secrets of what makes a tasty pate
15:42So for me, pate is all about that buttery, creamy sort of texture
15:49Any chef worth their salt would do pretty much equal quantities of butter to livers
15:54Because that's what gives it, you know, that taste that you want
15:57What can Mike decipher about the use of butter in our pates from their ingredients lists?
16:02I want to see what the diners have just tried upstairs
16:05So this is M&S
16:07You've got 23% livers
16:09Got some chicken liver in there, some duck fat as well
16:11Unsalted butter
16:13There's a lot of livers and there's a lot of butter
16:15So it looks like a good pate
16:17After livers, unsalted butter is next on the ingredients list on the M&S food pate
16:24Indicating a butter content somewhere between 12 and 23%
16:29The next one, Sainsbury's
16:31More duck livers than M&S, which is good, it's 30%
16:35But you've got pork fat, which is, it's a cheap ingredient
16:40Butter is much further down the ingredients in the Sainsbury's pate
16:44Coming in seventh on the list
16:46Finally, what about our budget supermarket offering?
16:50The last one, which is Aldi
16:5220% duck livers, so it's the least amount of livers in there so far
16:56You've got a lot of pork fat, no butter
16:59It's also the reason why it's almost half the price of the M&S
17:03Pork is much cheaper than the duck and especially butter
17:07Back in the restaurant
17:10Which supermarket pate has buttered up our diners?
17:17The winner is Pate A
17:24Now this is M&S duck and orange pate
17:29So our top pate is M&S food smooth duck and orange pate
17:34The most expensive of our three options
17:36And the one with the most butter
17:38It's £3.20 per 170 gram pack
17:41In second place is Pate C
17:44Aldi, specially selected duck and orange pate
17:47At £1.69 for 170 grams
17:51And third is Pate B
17:54Sainsbury's taste the difference
17:56Duck and orange pate with Seville orange jelly
17:58At £2.50 for 150 grams
18:01Now Nick, this was your favourite by a very long way
18:07Yeah
18:08As soon as I tasted A
18:09I thought it was lovely
18:10And I was hoping for a loaf of bread
18:12To put it all over the bread
18:14And it was lovely texture
18:17Could taste a bit of the orange
18:19Fantastic
18:20When it comes to duck and orange pate
18:24It seems our diners are quackers
18:26For the premium supermarket brand
18:28I'm not surprised M&S won this one
18:31For me, just looking at them
18:33It was the superior product
18:35As Chef Mike preps the next course
18:37The taste test restaurant diners
18:39Eagerly await the main event
18:41Now diners, if you're hosting a very posh dinner party
18:47You need a real star turn for your main course
18:51And arguably, you could do a lot worse
18:54Than a toothsome lamb shank
19:00Our three supermarket slow cooked lamb shanks
19:03Have each been cooked in different marinades and sauces
19:07But our diners don't know what the flavour is
19:10Or which supermarket they come from
19:12Ooh, look, wow
19:16The options are
19:19Waitrose slow cooked harissa spiced lamb shanks
19:22M&S food slow cooked massaman style lamb shanks
19:26And Sainsbury's slow cooked lamb shanks
19:29With a mint and rosemary gravy
19:31Oh, I'm quite happy to eat all of this
19:33Diners, it's time to taste lamb shank A
19:42Yay!
19:44Yay!
19:45Let's go!
19:52Lamb A, absolutely fantastic
19:56If I was on death row, that would be my meal of choice
20:00Now, Ian, there is
20:02Yes
20:03Is A worthy of being a star turn at your dinner party?
20:08I'm not quite sure about that actually
20:11It's a little bit sort of hard on the outside
20:14And I think the flavour could be stronger
20:16You're not wow, Ian, I know
20:18No
20:19I know
20:21Will lamb shank B be more of a showstopper?
20:29I think this one's much more tender
20:31It's just slang as a word
20:32Yeah
20:33The way that it's seasoned is not really for me
20:35Yeah
20:36I feel like it's pan
20:37Yeah, it's not spicy, it's not sweet
20:38It's not salty
20:39Nothing
20:40Yeah
20:42Gosh, now shank B looks like an entirely different kettle of fish
20:46Mm-hmm
20:47Or dish of lamb
20:48Mm-hmm
20:49I was so excited about it
20:50Yes
20:51But strangely enough, I prefer A
20:53Oh really?
20:54The traditional, just mint and wine sauce
20:57It's quite a delicate flavour lamb
20:59The sauce with B, it's not sort of overly spicy
21:02But it just overpowers the taste of the lamb
21:04Yes
21:05Time to find out if lamb shank C has a more balanced flavour
21:11This tastes like a Massaman
21:16I am a Massaman man
21:18I feel like I could taste the coconut and it's a bit too overpowering
21:22That is really good
21:23Yeah, it's definitely the best one
21:25That's a curry sauce, right?
21:27I don't know what
21:28It's good being
21:29Seasoned dinner party hosts, is C worthy?
21:34Yes, C was my absolute favourite
21:36Oh, that was unequivocal, you leapt in there
21:40I thought it was visually the most appealing
21:42It's absolutely delicious
21:43But crucially Tristan, are you in agreement?
21:46I am in agreement
21:47I'm a bit concerned you're going to go around all the other tables and collect what's left
21:50I'm trying to take it
21:52I'm trying to take it
21:54Dear diners, it's time to vote for your favourite slow cooked lamb shank
21:59A, B or C
22:04Coming up
22:05Chef Mike reveals the secrets of the perfect side dish
22:09There's probably four or five layers in this one
22:12Which is much more what I'd expect in a potato jolt fenoir
22:15And the diners discover which lamb shank is their favourite
22:20A narrow victory for...
22:33Welcome back to the taste test restaurant where we're sampling some of the nation's favourite posh foods
22:39My delicious diners are voting for their magnificent mains
22:43But before I reveal the results
22:46Mike's going to reveal the secret to a mouth-watering lamb shank
22:51In the kitchen, Chef Mike's looking at the three products the diners are testing
22:56They're from M&S Food, Sainsbury's and Waitrose
23:00And he's examining how the lamb shanks are cooked
23:04All three of these lamb shanks are marketed as slow cooked
23:07And this one from Waitrose is ten hours slow cooked, which is incredible
23:14The lamb shanks are slow cooked in a process known as sous-vide
23:19In French, it basically means under vacuum
23:22And you can see here, these have been vacuum packed in plastic
23:27The marinades in there, they then get sealed, submerged in water and cooked at a controlled temperature
23:33And what's great for the supermarkets, cooking in this method means they can just do volume
23:39And it consistently cooks it the same way every time
23:42And leaves you with a really soft succulent piece of meat
23:47To achieve this, the supermarkets go through a multi-step process
23:52Mike's recreating it on a small scale
23:57First, he pops a seared lamb shank into a vacuum packed bag
24:01And adds a red wine marinade
24:02So this is the backpack machine and I'm going to suck the air out of it now
24:06Watch this air disappear
24:12Once the bag is vacuum sealed, it goes into a pan of water with a sous-vide wand
24:18A heating element similar to that of a kettle
24:21It's what controls the temperature of the water and helps circulate it around
24:25So this is now going to cook for 12 hours at 85 degrees
24:28After that long cook at a low temperature, the lamb shank is ready to be finished off in a pan
24:38Look at this
24:40See how it just pulls away
24:43That beautiful meat
24:45Don't need a knife
24:47Two forks
24:49That for me is lamb shank perfection
24:52Mmm
24:56Back in the restaurant, which slow cooked lamb shank was the perfect pick for our diners?
25:03Well diners, the votes are in
25:07And it's a narrow victory for
25:14Lamb shank C
25:16This is from M&S and it's slow cooked Massaman curry lamb shank
25:27Now, please may I have a show of hands if you voted for lamb shank C
25:33For lamb shank C
25:36Berry, why was lamb shank C such a clear winner for you?
25:41It was just the most flavoursome, moist, plump, and just delicious
25:48Wonderful! Now, Berry, you're hosting a posh dinner party
25:52Is this worthy of gracing your table?
25:55Certainly it is. I would pretend that I'd created it
25:59You're a girl after my own heart, Berry
26:04Thank you very much
26:06The winner, lamb shank C
26:09Is M&S food slow cooked Massaman style lamb shanks
26:13At £14 for 924 grams
26:16Second is lamb shank A
26:19Sainsbury's slow cooked lamb shanks with a mint and rosemary gravy
26:22At £7.50 for 680 grams
26:25And finally, option B comes in third
26:29Waitrose slow cooked Harissa spiced lamb shanks at £10 for 720 grams
26:35So when it comes to the main, it's the premium lamb shank that steals the win
26:43And in the kitchen, Chef Mike is busy prepping the next course
26:47Diners, we've had the perfect main, it's really time for the perfect side
26:54And this is my absolute favourite
26:57It's potato dauphinoise
27:04This is a contest between supermarkets premium range potato dauphinoise
27:08A luxurious mix of potato and cream
27:12All three options are labelled A, B and C
27:16So the guests and Tom are in the dark
27:18As to the brand of the perfect side dish
27:21They will be tasting
27:23Little Deluxe potato dauphinoise in a creamy cheese sauce
27:27Waitrose number one potato dauphinoise
27:30And Tesco finest golden baked potato dauphinoise
27:34Service please
27:36Service please
27:40Oh
27:42There you are, look
27:44I'm liking the look of the middle ones
27:46I'm happy to have the crispy ends
27:49Yeah, I'll just take these crispy edge pieces that you definitely won't want
27:53You will be sharing
27:56You will be sharing
28:00So what will the taste test diners think of potato dauphinoise A?
28:09Mmm
28:11You like it?
28:12Yeah
28:13Do you not?
28:14It's good
28:15The crunch is perfect on top
28:16The crunch is alright
28:18Oh, now this is arousing my whole snout
28:22Is it the best taste of the day?
28:24Yeah
28:25Yeah, I think it's up there
28:26It's up there
28:27100%
28:28I think it's very nice
28:29It could use a little bit of salt
28:31For me, like, I don't enjoy too much salt on a food
28:34So I feel like this is just right
28:37Hit the sweet spot
28:38With the salt
28:39Yeah
28:40Ironically
28:42Next, will potato dauphinoise B be seasoned to perfection?
28:46Yeah, it's a lot better
28:47That's a proper dauphinoise B be seasoned
28:48Creamy, battery, well seasoned
28:49It's also, like, I prefer the thin potatoes
28:50They could get cooked properly and then crisp up a bit, which is really nice
29:04It's got a little bit of crunch, it's got the herbs, it's got the cream, soft potatoes
29:07I think that's winning
29:08This tasty side dish has its roots in the south-east of France, in an area historically known as Le Dauphine
29:23Originally considered peasant food, potato dauphinoise found favour just before the French Revolution
29:32When senior marshal of France, the Duke of Clermont-Tonnerre, served local dignitaries the dish
29:40And while some purists believe potato dauphinoise should not include cheese, famed French chef, Auguste Escoffier, known as the father of modern cuisine, included it in his recipe
29:53And our supermarkets have followed suit
29:59Back in the restaurant, will the diners think potato dauphinoise C is fit for their palates?
30:08It's a bit bland, I think, the C
30:10It's only just edible, really
30:16That's disgusting
30:19It's a little harsh
30:20Now dauphinoise C, have I entered a dauphinoise debate?
30:25We have, I'm a fan of A and Cully
30:29It just doesn't look nice, it was hard, the potatoes are really hard, so wherever they just like, cut thick
30:34The quality of B was so high
30:36So B was your favourite by quite a long way
30:40Oh yeah, yeah, lots more flavour
30:41With the dauphinoise devoured, the guests must decide which is their top pick
30:48Dear diners, please vote for your favourite potato dauphinoise, A, B or C
30:56And as the votes are counted, in the kitchen, chef Mike peels back the layers on what makes the perfect potato dauphinoise
31:05Nothing says post dinner quite like a potato dauphinoise
31:10Screams luxury, absolute indulgence
31:16But it's actually quite hard to get right
31:19So, letting the supermarkets do it for you, saves you quite a bit of time
31:23So what I'm looking for in a potato dauphinoise is lots of thin layers of potato, with a nice sauce and a beautiful gratin of cheese on top
31:34So I want to take a closer look underneath the cheese
31:37So I'm going to start with Lidl
31:39So the potato is quite thick
31:42They're quite sporadic
31:44There's one potato here, one potato there
31:46Rather than a really nice, like, layered dauphinoise potato
31:49Dolphinoise potato
31:50The cheese is nicely coloured, it's nicely caramelised
31:54Next, it's the premium supermarket offering
31:58With the Waitrose Dolphinoise potatoes, you can see that they've introduced herbs on top
32:03It's quite a thick layer of cheese
32:06As I dig down, there's a good probably four or five layers in this one
32:10Which is much more what I'd expect in a potato dauphinoise
32:13If I had a criticism, it would probably be that the potatoes are almost too soft
32:19With the Tesco Dolphinoise
32:24Ooh, strong smell of nutmeg as I peel back this cheese
32:28This is probably the driest of all three as well
32:31Like, there's nowhere near as much sauce
32:33The potatoes are that little bit thicker, but not too thick
32:37I think this is probably closest to the classic
32:40So it's going to be really interesting to see how the diners have voted on this course
32:46Back on the restaurant floor, the results are in
32:51We have a resounding winner
32:55I think it will come as no surprise
32:57It is Potato Dauphinoise B
33:01Now, this is Waitrose Potato Dauphinoise
33:11And it is the most expensive of our collection
33:15But it is such a clear winner
33:19With almost 75% of the votes, the runaway winner is B
33:24Waitrose number one Potato Dauphinoise
33:26Potato Dauphinoise
33:27At £3.95 for 420 grams
33:31Followed by A
33:33Tesco Finest Potato Dauphinoise
33:35At £3.00 for 400 grams
33:38And in third is C
33:41Little Deluxe Potato Dauphinoise
33:43At £1.99 for 400 grams
33:46Can I have a show of hands for the voters of Dauphinoise B?
33:52I think I am going to come to Ginny
33:56The sauce was thick
33:58It was a good crunchy cheesy top
34:01And the potatoes were soft but still a little firm
34:04All round perfection
34:06Oh I see, I am suddenly getting very very hungry
34:09Coming up, it's chocolate melt in the middle puddings for dessert
34:15But will they be oozy?
34:17Oh wow, that's oozing like crazy
34:19Like crazy
34:20Or snoozy
34:22There's chocolate all over my mouth and I feel like I need to brush my teeth
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34:56Dear diners, I hope you don't think it's over familiar if I say you've melted me in the middle a little bit today
35:17And I'd very much like to do the same for you via your desserts
35:25It is chocolate melt in the middle puddings
35:30Bring it on Tom
35:32This course is all about timings, we want it to have that soft, gooey centre
35:44The dessert today pits a brand leader against supermarket premium ranges
35:48And with each being labelled A, B or C
35:52The diners and Tom won't know which pud is which
35:56The diners will be tasting
35:59Goo chocolate melting middle
36:02M&S Food Collection chocolate melt in the middle puddings
36:06And Lidl Deluxe Belgian chocolate melt in the middle puddings
36:10Service please
36:12Well, well, well
36:13Oh, wow, that's oozing like crazy
36:19Diners, the time has come to try chocolate melt in the middle pudding A
36:30Mmm, I might need to go back and have that whole thing to be fair
36:34Mm-mm
36:36Once I would have said that was like goo or something
36:37Mm-mm
36:40Peter Vonnie, what do you think of chocolate pudding A?
36:43Yeah, yeah, it's crunchy
36:45But it doesn't have enough ooze
36:48Yeah, you kind of have to tease it out
36:51Well, hopefully we're going to have more natural oozing as we progress
36:57Will the guests be in for more ooze with chocolate pudding B?
37:03Ooh
37:04It's got a nice crunchy outside
37:08Yeah
37:09It's not quite as sweet as A
37:11Very detailed descriptions, please, of B because I want to eat it
37:17It's far more substantial than A and the look of C
37:23It's light and it's delicious
37:26But I loved A, but I think I loved B even more
37:29Oh gosh, oh, well that's a very happy position to be in
37:35Created in the 1980s, the era of the first super chefs and nouvelle cuisine
37:42The origins of these desserts are hotly contested by high-end chefs
37:46French chef Michel Brat says he created the dish by placing a cube of frozen chocolate ganache in some cake batter and baking it
37:57Whereas super chef Jean-Georges Von Gerichten also claims he originated the pudding when he removed a chocolate cake from the oven too early
38:06But found the unbaked centre was particularly tasty
38:10While we may never know the exact origins of this dessert, we do know that these posh puds are delicious
38:17And will that be true of melt-in-the-middle pudding C?
38:29The C's actually doing it
38:33It's more like a brownie texture
38:35I like the crunchy outside
38:37Now, most of the C plates are practically naked
38:44The texture for me, I feel like there's chocolate all over my mouth
38:48And I feel like I need to brush my teeth
38:50Almost after eating that
38:52Slightly claggy
38:54I slightly disagree, the flavour's really nice and rich in a good way
38:57Yes
38:58You wouldn't want to have like anything bigger than what was served
39:01Because it is very rich
39:03Now that all the desserts are tasted, it's time to decide a winner
39:08Diners, please vote for your favourite chocolate melt-in-the-middle pudding
39:14A, B or C
39:19In the kitchen, chef Mike wants to discover the secret of how the supermarkets put the melt in the melt-in-the-middle puddings
39:26I think what everyone's looking for with these chocolate puddings, you want that oozing centre
39:33For a supermarket to be able to achieve that for something that you're cooking at home, it's very hard
39:39With our diners noticing a difference in ooze between the products, Mike's investigating whether there are any differences in the uncooked puddings
39:48So I'm going to start off with liddle
39:51It's almost that fudgy sort of texture and consistency
40:00So you can see it's been partially cooked already
40:03But when I pop it in the microwave, the middle is essentially going to loosen up and get runny
40:09Whilst the outside will go a little bit more cakey
40:11So let's cut into the goo one now
40:14Looks very similar to the little one
40:17It looks beautiful and fudgy and soft
40:20I think that will cook up really well
40:23Our last one is the M&S
40:26Oh wow, that's very different
40:29You have the outer which looks very similar to the first two
40:34You can almost see that almost cube shape, right?
40:37And that's a different type of chocolate in there
40:41So that's going to melt in the microwave
40:45All these desserts have very precise cooking instructions
40:49Mike wants to see how the different pudding construction impacts the melting middles
40:55If he cooks them for longer than recommended
40:57First, he's overcooking the branded product, which uncooked was all one texture
41:07The goo first
41:09You can see that's just become a cake
41:12To be fair, looks moist
41:15But I want that melting centre
41:17And next, he's overcooking the M&S food offering, which has a separate ganache style middle
41:22Wow, look at that
41:23Look at that
41:25You can see it's a completely different colour to the rest of the cake
41:28M&S has been very smart by putting in that different centre
41:32To almost guarantee you an oozing, melting middle
41:36Whereas with the other two
41:38It's really important to stay on top of those cooking instructions
41:44With the secrets to a good ooze revealed
41:48Which dessert has come top with our diners?
41:51Diners, the votes are in
41:55And we do have a very clear winner
41:58It's chocolate melt in the middle pudding
42:02A
42:08This pudding is from Little
42:10Yes
42:11Yes
42:12The winner, A, is Little Deluxe Belgian Chocolate Melt in the Middle Puddings
42:18At £2.49 for a pack of two
42:20With joint second place
42:22For B, M&S Food Collection Chocolate Melt in the Middle Puddings
42:27At £5 for two
42:29And C, Goo Chocolate Melting Middle, £3.75 also for two
42:33The resounding winner in this instance is actually half the price of M&S
42:41So, you've also picked a bargain
42:45Bravo diners!
42:46With all the posh nosh scoffed and rated, there's just time for a final thought from the restaurant
42:58Do you know, I feel like I've just hosted the most delicious dinner party
43:04Our diners voted with their taste buds and the premium supermarkets won the day
43:09But there was a good showing from the budget and mid-market supermarkets
43:14I suppose on this occasion Oscar Wilde was right when he said
43:18I have the simplest of tastes
43:21I'm always satisfied
43:23With the best
43:25Goodnight
43:27Next time, it's a fabulous feast from the East
43:31Mmm, that look crispy
43:34When the diners tuck into Chinese food
43:36Man, you have left that clean
43:39Which fills them up with joy
43:42They were the most tender and just made me happy
43:46Tuck into another taste test next Thursday at 7
43:51Patients under the influence mean a tough job is even tougher for NHS staff in Brum
43:57A new series of A&E After Dark at 10
43:59Next, be amazed at how an old farm can be transformed
44:03Sweeping views in Yorkshire great and small
44:06With Helen and Dan, new in just a month
44:08Now to a good to see you in just a month
44:18If that needs to be done more, please press theㅎㅎ
44:22Tuck into a row
44:24Next time, check out until the next end
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