The Taste Test Restaurant Season 1 Episode 3

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Transcript

00:00Welcome to the taste test restaurant we've been expecting you this is no

00:09ordinary eatery diners it's time to tuck in yes it's where diners put

00:16supermarket foods to the test service on the path and try before they buy

00:24there's a different cuisine on the menu each week

00:27but it looks like you turn the lights out it'll glow in the dark but Tom Reed

00:32Wilson is always in charge oh do come through helping our diners discover

00:39which products pack a flavor punch I want to lick the plate and which missed

00:47the mark that's disgusting as we find out which supermarket favorites really

00:54offer good value for money with that bigger saving who would go for the

00:59bargain oh while in the kitchen chef Mike Reed is on a mission we need to be

01:07focused and we need to make sure our diners are happy yes chef to discover the

01:11tricks of the supermarket trade the supermarkets have one more secret up

01:15their sleeve to help you decide where to spend and where to save for the sake of

01:22saving a few barbed I would definitely make the switch this time actually really

01:29nice join us for a feast from the east when we tuck into Chinese food it tasted

01:35wonderful oh gosh from sweet and sour to duck and pancakes

01:40mmm that look crispy and from spring rolls to spare ribs man you've left that clean our

01:48restaurant diners will be giving their verdict on Chinese food in British

01:52supermarkets to discover which deliver on looks and taste they were the most tender

01:59and just made me happy I'm Tom Reed Wilson and welcome to the taste test

02:13restaurant today we're transforming the restaurant into a temple of delights in

02:19divine anticipation of the best Chinese food the British supermarkets have to offer

02:25now the restaurant is about to be stuffed like a spring roll with diners all eager to chow down

02:32but whether you think our supermarket offerings are the Ming vase of meals or simply minging

02:39meanwhile downstairs in the kitchen super chef Mike Reed is getting his crispy ducks in a row

02:45one of Britain's favorite takeaways today Chinese we need to make sure we're all over service and we

02:52serve some hot and delicious food yes chef let's get stuck in with the kitchen busy preparing dishes

03:00our first diners have arrived at the taste test restaurant how you doing oh how lovely you're here

03:09tonight's taste testers include a family of foodies from South London two busy GPs you're right here

03:18a pair of students used to dining on a budget hello boys a couple who are fanatical about fitness

03:28your center stage today a trio of tai chi enthusiasts and finally a crew of dragon boat races the merry band is

03:40complete the guests will enjoy five dishes tasting three options from major supermarkets and after every

03:50course they'll vote anonymously for their favorite diners a very warm welcome I am itching to hear all of your

04:01opinions today so it's time to tune up your taste buds because we are going to start with an absolute Chinese

04:09classic it is vegetable spring rolls this is a battle of premium versus mid and budget supermarkets

04:22they'll be labeled a B and C but neither the diners nor Tom will know which is which in no particular order

04:32they are Waitrose vegetable spring rolls Morrison's takeaway vegetable spring rolls and Aldi's vegetable

04:41spring rolls let's get this out hot and crispy

04:47well I don't think I've tried supermarket spring rolls before spring rolls got to be eaten in your

04:57fingers oh okay diners it's time to taste vegetable spring roll egg

05:04it's a bit soggy and not as crunchy as I would like it yeah I don't know if I want any more of that

05:14hi Leo hi Dan hello now you're both students right that's right so is there a culinary wizard or do you have a lot of takeaways it's the pesto

05:27pasta spaghetti bolognese and that's about as far as what do you think of spring roll a I think overall the wrapping

05:36is good in terms of the actual flavoring itself I think Dan was a big fan it was very well seasoned I could

05:42taste most of the vegetables in there as well and Leo you think it retained its crispness yeah I think

05:48it did it's now time for the diners to try spring roll B that's good better taste and the outside is much

06:04crisper as well I mean I don't really want them to be that crunchy I want them to be a bit softer

06:12yeah I'm team soft

06:14Chloe Rahel vegetable spring roll B well you know how on long-haul airplanes you get the rolled up towel

06:26before you actually oh dear Chloe I'm already curdling where's this going

06:30a was like that rolled up towel but B so crispy so delicious loved it oh that's great on every level

06:39I love the filling but I would love for that to be a bit more of it it sort of seems to be also quite

06:45you know we can redress this balance I'm quite confident of that Chloe thank you

06:52spring rolls are a variety of dim sum and originated in southeastern China they were first mentioned in

07:02writings from the Tang dynasty dating them between the 7th and 10th century the original iterations

07:10included pungent ingredients like onions garlic and coriander to nourish chi the life force that many

07:17Chinese believe circulates through the body the rolls are traditionally eaten during Chinese New Year

07:25and symbolize wealth with their golden color and cylindrical shapes supposedly echoing those of gold bars

07:32but which spring roll will strike gold in the restaurant diners it's time to tuck in to vegetable spring roll C

07:44now Essie tell me what you think of spring roll C C is a little bit we agree oilier I would say

08:06say the flavor is agreeable I think I would buy it yep but not not on a special occasion when I'm coming

08:15back from work too lazy to cook I wouldn't mind C so we need to find your star turn not your everyday

08:22dish we need to find your star turn okay okay thank you

08:27so with all the spring rolls tasted it's time for the diners to decide the winner

08:34diners it's time to vote for your favorite vegetable spring roll will it be A B or C while the diners cast

08:46their votes in the kitchen chef Mike's got the lowdown on the supermarket secrets of a spring roll

08:53especially that all-important crispy wrapper that's a super crunch so how do supermarkets get that crunch

09:03essentially it's all about the wrapper too thick and it becomes soft and soggy you want a nice thin

09:09layer of wrapper these are all wheat based wrappers but the secret that the supermarkets use to get that

09:16extra crunch is they introduce potato starch what it does is absorb that excess oil to really help keep

09:24the crunch factor in your spring roll as well as that crunch giving favorite potato starch supermarkets

09:33also keep their spring rolls crispy by ensuring the filling is spun dry before it goes in you can see

09:40here with the waitress one is sticky but it's not wet which is great so the next one here is Morrison's

09:47it's a little bit wetter so it becomes less crispy and then our final one here from Aldi sticky but

09:57not wet so you've got a nice bit of crisp and as for the winner for me it's too close to call it's

10:03going to be very interesting to see which way the diners are voted in the restaurant the votes have

10:11been counted and it's time to reveal our diners favorite vegetable spring roll diners your votes are in

10:22and something most unusual has happened we have a tie between vegetable spring rolls B and C

10:39vegetable spring roll C is from Waitrose so that was our premium product in the selection but conversely

10:51it's tiebreaker vegetable spring roll B was from Aldi and it was the budget offering in the collection

11:00so in the battle of the spring rolls it's a joint victory for Waitrose vegetable spring rolls priced at

11:09£2.90 for 216 grams and Aldi's vegetable spring rolls at £1.85 for 240 grams with

11:21Morrison's take away vegetable spring rolls coming in second at £2.90 for a 220 gram pack

11:27now are there any spring roll C voters who would switch to the budget option Rahel you would your hand

11:37shot up I don't see the point in paying double for something that's marginally better and I visited

11:45you when you were busily getting through and you were very pleased with it I absolutely was thank you

11:52so much diners bravo coming up chef Mike reveals the secret to perfectly sticky spare ribs these

12:02beautiful ribs so soft so tender and the diners are left wanting when they tuck into sweet and sour

12:09it's not bad but it lacks the sharpness that I like welcome back to the taste test restaurant where

12:33we're sampling the supermarket equivalents of the nation's favorite takeaway cuisine Chinese and

12:39we're asking our diners to decide which supermarket offerings are worthy of gracing a table in China

12:46town and which should never menace a table again for each course three supermarket brands will be put to

12:54the taste test by our guests diners I'm going to give you two clues as to our next dish firstly please try

13:03not to eat it and get very sticky fingers secondly please don't be sparing with your critique it is of

13:12course spare ribs for this course mid-market supermarkets go head-to-head with a premium one I love a rib

13:24I love the flavors I love the stickiness so I'm quite excited to try these the options are M&S food mini spare

13:32ribs Tesco slow cooked Chinese style barbecue spare ribs and Morrison slow cooked Chinese style barbecue pork

13:41mini ribs remember the diners and Tom have no idea which supermarket brand is which I'm looking at be a lot of color on that yeah diners it's time to taste spare ribs a

13:59yeah I mean the marinade sometimes you get a spare rib which is a little too sweet I thought this

14:25which is a little too sweet which is right and how is the pork the pork was good no doubt about it looking

14:30forward to try and be and see they've got a tough act to follow diners it's time to tuck in to spare ribs

14:39it's a little bit too sweet but I think that's what most people like

14:52well it looks like a pretty naked bone to me should I be encouraged by that I've thoroughly enjoyed it and

15:02texture for me was good size look taste it's very beautiful isn't it this sort of deep red

15:10as soon as it was put down I was like yeah that's a bit of me

15:12I sincerely hope that is not a bit of you or we're in quite a lot of trouble

15:18diners it's time to taste spare ribs C

15:25okay extremely soft almost mushy the meat in B was a bit drier although I prefer the sauce of B to C

15:37and nothing for mercy all right you and I get a room now I am ineffably excited about this table

15:51because I think you met in the most magical way of any of our guests thus far yeah we were in the

15:58Dragon Ball team oh they're the most majestic things I've seen them gliding up the Thames they're not

16:03meant to be majestic they're very scary oh so you bonded over that and have you bonded over Chinese

16:11food as well oh yeah definitely we were fighting over the last last piece of C C had a depth of

16:17flavor and it tasted wonderful oh gosh well I'm hugely uplifted by that diners it's that time to vote for

16:27your favorite spare ribs a B or C in the kitchen chef Mike is investigating how our supermarket spare ribs

16:39have been prepared so these are currently going down a storm in the restaurant upstairs and I think

16:44the reason for that being is this is being cooked already for probably 10 12 hours maybe so the meat

16:50goes super soft and almost falling off the bone all three supermarkets slow cook their ribs first then

16:58a marinade is added afterwards either straight into the packaging like the M&S version or in a separate

17:04packet like Tesco and Morrison's Mike's going to demonstrate how to deliver a soft and juicy spare rib so

17:13I've just got a rib of pork here I'm just going to cut it into individual ribs I'm also going to go for a

17:19two-stage process with my ribs as well to recreate the supermarket two-step process Mike first cooks the

17:28ribs in spiced liquor made with some of his favorite ingredients and for some real authenticity some true

17:35how was this like a garlic ginger paste some Chinese rose wine this gives it a real almost floral touch

17:45the ribs are then cooked in the liquor until the meat is tender I'm going to take the ribs out the liquor

17:57now and then reduce down this liquid to make our glaze the glaze replicates the sauce the supermarkets

18:08provide with their ribs Mike then uses the air fryer for 10 minutes to finish the dish all right these

18:15smell down look at these beautiful ribs the meat is so soft so tender I mean the supermarkets do it

18:26well but seriously you're not going to see me for a while back in the restaurant the results are in

18:37dear diners we have a clear winner it is spare ribs a which is from Tesco Rahel I know you had a

18:58particular passion for these spare ribs they were the most tender and just made me happy so in the

19:09battle of the spare ribs Tesco slow cooked Chinese style barbecue spare ribs is in first place at five

19:17pounds forty for a 400 gram pack Morrison's slow cooked Chinese style barbecue pork mini ribs is second at

19:25four pounds twenty five for 400 grams and M&S food mini spare ribs comes in third at five pounds fifty

19:35for a 300 gram pack we've got to keep going guys because obviously we're doing a lot of dishes in a

19:44very short space of time so we need to keep pushing please well lovely diners now I've got to know you a

19:53little bit I can attest you are much more sweet than sour which is a whopping great clue as to our next dish but

20:06there's a twist one of these dishes is not all it appears this round is a battle between the mid-market

20:17supermarkets supermarkets so our next course is sweet and sour it's got to be one of the nation's

20:25favourites right there's such an indulgent dish it's almost it's a comfort food for me the sweet and

20:32sour dishes are co-op sweet and sour chicken with egg fried rice Sainsbury's sweet and sour chicken with

20:40egg fried rice and the product with a twist Tesco plant chef sweet and sour no chicken and rice

20:47oh thank you you're welcome ok interesting B is it is nuclear B looks like you turn the lights out it'll glow in the dark

20:59diners it's time to try sweet and sour dish a

21:06egg

21:10Van Ethis Wheaton Sour Dish egg. What do we think so far? It's not bad

21:17But it lacks the sharpness that I like

21:20I'm just wondering whether it's because we struggled to find a pineapple in that one

21:24So in the real sauce you'd have you'd have pineapple juice vinegar vinegar. Yeah, so you would expect a bit more of a tang

21:33Oh, give us a tang

21:36I'll come back and hopefully we'll be tangful. Yes, please

21:43Diners it's time to taste sweet and sour be I think the chickens a bit dry though, but it has got a bit more flavor

21:55Chloe sweet and sour be I can see pineapple here. Yes, it's actually present the chicken was

22:02Less good than a the chicken is so very dry. I couldn't even finish my sentence

22:08All right, Julie knows it

22:13Can sweet and sour see deliver the flavor and texture the diners are looking for?

22:18It's slightly more sour flavors to the sauce. Yeah, the sea gets my votes

22:25Yeah

22:25Oh

22:26Now dead that's the cleanest plate. I've seen all day. What is the merit of sea?

22:33I think first of all it was a quality rice and there was a certain smokiness I thought to the meat which is quite nice

22:39And what about the sauce on that one?

22:41You've got the the tartness has actually gone through on that clear winner very clear way and unusually we all agreed

22:49Diners it's time to vote for your favorite sweet and sour will it be a

22:54A B or C

22:59Coming up the results of our sweet and sour test

23:03Diners I feel like amping up the jeopardy

23:07And the secrets of beef in black bean sauce. It's a juicy succulent piece of me

23:13Welcome back to the taste test restaurant where we're sampling some of the nation's favorite

23:27Chinese foods our wondrous diners are voting for an absolute

23:32Classic, but before I reveal their verdict Mike is going to reveal the secret to a super sweet and sour sauce

23:40In the kitchen Mike's about to inspect the dishes the diners are voting on

23:47They are co-op sweet and sour chicken with egg fried rice

23:50Sainsbury's sweet and sour chicken with egg fried rice and the product with a twist tesco plant chef sweet and sour no chicken and rice

24:02So our diners are up in a restaurant and they're searching for the pineapple in these dishes and it's often used in recipes to give you that tang

24:09And that sweetness so let's have a little look what's inside this co-op one

24:13You got three percent pineapple and then you've also got pineapple concentrate as well

24:18So they've gone hard on the pineapple in this sweet and sour so looking at the tesco option

24:23We have got pineapple concentrate

24:25But no actual chunks of pineapple

24:28And then

24:29Sainsbury's so there's chunks of pineapple in this one and also pineapple juice

24:34For me personally no pineapple never pineapple in sweet and sour or pizza

24:42Oh controversial Mike

24:45Mike's own recipe for sweet and sour sauce gets the tang without pineapple

24:50I like to do equal quantities of vinegar to sugar to give you a real nice balance between sweet and acidity

24:56He whisks in tomato paste and then a slurry of corn flour and water are added to thicken

25:04You see how quickly that's come together to that almost thick gelatinous sauce

25:09In goes seared chicken and vegetables and the final touch is a dash of soy sauce

25:15For me this is proper sweet and sour

25:22And most importantly not a single pineapple in sight

25:31Back in the restaurant the results are in

25:35Diners i'm going to go in reverse order this time because i feel like amping up the jeopardy

25:40In third place is sweet and sour a which is sainsbury's chinese sweet and sour chicken with rice

25:54In the second place is sweet and sour b which is co-op sweet and sour chicken with egg fried rice

26:04In first place is sweet and sour c

26:11Which is tesco plant chef sweet and sour no chicken and rice and that won a staggering nine of your votes

26:25So in the battle of the sweet and sours the winner is tesco plant chef sweet and sour

26:31No chicken and rice at three pounds fifty for a 400 gram pack

26:35In second place is co-op sweet and sour chicken with egg fried rice

26:40At three pounds sixty five for 400 grams

26:44And last is sainsbury's sweet and sour chicken with egg fried rice

26:48At three pounds thirty for a 400 gram pack

26:51On this occasion it's the vegan option from tesco made with soya protein that took the sweet and sour crown

27:01Now our delicious tai chi table the pieces fooled you jed

27:06The pieces fooled me can't fault it would go there tonight and buy another

27:10I say that's tremendous news thank you diners

27:15I'm shocked that tesco's sweet and sour plant-based won the day like wow shows you just how far plant-based food has come

27:28Diners one of the most glorious things about chinese food is the smorgasbord if i'm allowed to mix my cuisines of flavor

27:39And with that in mind we're going to leave the picancy of sweet and sour

27:45And embrace the earthiness of black bean yes

27:51It is beef in a black bean sauce

27:59This round sees premium supermarkets take on a mid-market one we're on the beef and black bean course

28:06It's a nice generous portion

28:07The diners choices are waitrose beef in black bean sauce m&s food beef and black bean and morrison's takeaway beef in black bean sauce

28:22Straight away a looks a lot more appealing

28:26Diners it's time to taste beef in black bean sauce a

28:31Oh my god that's delicious the beef it is so soft

28:39I'm gonna have seconds

28:42Do you mind if i come and menace your cherry blossom?

28:45Of course it looks very pretty i have to say

28:49Yes and it also tastes amazing

28:52The water chestnuts it might give a special flavor to the dish the peppers are perfect oh this is wonderful news

29:02Will beef in black bean bee get such a rapturous reception?

29:11Dan leo what do we think of bee well what's interesting actually i've never had this dish

29:18Never so it's very yeah virgin i say

29:22So i i've been shocked about how good it is i thought the beef was amazing in both

29:27But what i would say is that i quite liked though the green peppers in a i'd say bee could be improved by having uh the green peppers as well

29:34I think that would just take it to another level the next level

29:40Chinese black bean sauce gets its distinctive taste from fermented soybeans known as dou qi

29:47Originating from south central china dou qi has been around for 2 000 years

29:52It's highly prized for its rich flavor and long shelf life

29:57It's also used in traditional chinese medicine including as a treatment for the common cold

30:03In the history of the han people written in 76 a.d

30:07The scholar ban gu reported that two of the wealthiest men in the land were dou qi merchants

30:14Over time a sauce made from these beans became popular in the southern cantonese region of china before spreading across the world

30:25But will it be flavor of the month with the diners

30:28Diners it's time to try beef in black bean sauce c

30:39Beef's over done yeah yeah and there's no green peppers

30:45Effie ban tell me about c c

30:49Unfortunately is our least favorite really this to me is a bit dry yes in the black bean sauce yes

30:58The other thing we notice is that the beef is slightly tough

31:02Disappointing it's one of my favorite dishes oh no

31:07Dear diners please now vote for your favorite beef in black bean sauce a b or c

31:15In the kitchen mike wants to take a closer look at the dishes to see why the diners are finding some of the meat tough to chew

31:26I think beef in ready meals is definitely a common problem

31:32Now how you cut it is very important you can see here with waitrose

31:37It's very thick and you can see where there's some parts where it struggles to pull

31:45If you compare that to morrison's again

31:48This is a little on the thick side

31:51But not a bad pull on that beef

31:56Coming to the mns one you can see it's much thinner

32:01It's quite tender to touch

32:04And I know the diners are enjoying this one upstairs

32:09Mike has a chef's trick for making beef more tender when cooking chinese recipes

32:13What I do with it is an old technique called velveting and basically all you're doing is adding bicarb soda

32:23And water to it you want equal quantities of bicarb to water

32:28So you almost want to massage it

32:33The bicarbonate of soda relaxes proteins in the beef which helps it to retain its moisture

32:38Mike leaves it to tenderize for 10 to 15 minutes before rinsing it off and then we can get it cooked up

32:47A quick flush in the pan over high heat and the beef is ready

32:53So the velveting with the bicarb soda helps it retain its moisture and it pulls

32:58It's a juicy succulent piece of meat

33:07Back in the restaurant the results are in

33:10Dear diners we have the most colossal victory of the day

33:18All but one of you voted for this beef in black bean sauce

33:23It is beef in black bean sauce

33:25A

33:31And that particular one is from m and s

33:38In the battle of the beef in black bean it's a premium victory for m and s food beef and black bean

33:45At 5 pounds 50 for a 350 gram pack

33:49In second place it's morrison's takeaway beef and black bean sauce at 4 pounds 25 for 400 grams

33:58And in last place it's waitrose beef and black bean sauce at 4 pounds 95 for a 350 gram pack

34:05Now as i say this was almost unanimous all but one voter so who is the lone diner who went for beef in black bean sauce b

34:18Oh

34:20Dan that's my boy

34:24Yeah, i've never had it before well i'm so happy that we were part of this with you

34:30Thank you diners

34:32Coming up it's time for everyone's favorite crispy duck pancakes

34:42That look crispy

34:43And chef mike goes quackers over one supermarket bird

34:47I want a nice soft meat just pulls apart at the slight touch of your fork

34:53Dinos our final course is pancakes

35:11Duck and pancakes

35:16This final round is a battle between a brand leader versus budget and premium supermarkets

35:23Is it a chinese without duck pancakes no never it's not is it

35:29The options are gressingham crispy duck aldi crispy aromatic half duck and m and s food crispy aromatic half duck

35:39Each portion comes with pancakes and hoisin sauce

35:42Wow

35:48See that look crispy

35:51Oh

35:51A is a masterpiece of duck just basically falls apart

35:58Dinos it's time to tuck into crispy duck pancake

36:03Mmm. It's quite nice and soft. It's not too dry. I think I'm going to clean up my plate.

36:14I've only finished it. Two huge mouthfuls.

36:19Leo, not even a hint of hoisin left with pancake A.

36:25It was good. The duck had good, like, crispy skin. Sauce was decent as well, so I really enjoyed it.

36:31Oh, fantastic. Honestly, fantastic. Literally, I think someone could say, oh, that was from a Chinese takeaway, and I'd believe them.

36:37Boys, I'm going to cartwheel away. Well, actually, I can't cartwheel, but I am going to skip away. I'm thrilled.

36:44But will crispy duck pancake B also have the diners dancing for joy?

36:54Jojo. Hi. Tell me what you think of duck B.

36:58I think it could have definitely been a bit softer.

37:02Really?

37:03Josh, what about the other elements of B?

37:05I feel like the sauce was great, nice and sweet, but obviously the meat not being soft enough was, like, that's what makes me prefer A over B so far.

37:16It was a lot of effort to try and shred it.

37:18Yes, actually, it's the only one you've got here that's not fully shredded.

37:22No, exactly. Need his muscles.

37:28The diners may be unsure about crispy duck pancakes B, but the origins of this classic dish are firmly woven into Chinese history.

37:37Earliest mentions of roast duck appear in Chinese texts in the late 13th century.

37:45In 1403, when the Ming dynasty Yongle Emperor moved his capital to Beijing, the tradition of roast duck went too.

37:55Chefs in the city developed sophisticated ways of roasting duck in wood-fired hanging ovens called gualu.

38:03It was during the Ming dynasty that the dish developed some of the elaborate serving methods we know today.

38:08But will crispy duck C go down in history with our diners?

38:15The pancake, it's...

38:17It's too brittle.

38:19I think, for me, the sauce flavour is so overpowering in garlic.

38:24Not very nice at all.

38:25And C looked like it'd been singed to death.

38:30But once you take away the pancake and you just have the duck, actually the duck is...

38:34The duck is good, yeah.

38:35My dear diners, it's time to vote for your favourite crispy duck.

38:42A, B, or C.

38:46While they vote, Chef Mike wants to get under the skin of the three different duck halves.

38:53What I look for in a crispy duck is a beautiful, crisp skin.

38:58And I want a nice, soft meat and just pulls apart at the slight touch of your fork.

39:04So I'm going to start with Gressenum, which is a brand leader in duck.

39:09It's a small duck.

39:10And that's a challenge because it's hard to keep that moisture in there.

39:14You can see here, there's patches which have started to crispen.

39:20But I'd be expecting a little bit more crispy.

39:24It's nicely pulling.

39:25I'd like it to be a little bit softer.

39:27Ducks sold in the UK can come from all over the world.

39:32What about our ducks?

39:34It's coming from Thailand.

39:36So that's how Gressenum are keeping the cost down here, because it's much cheaper to bring

39:40in poultry from Thailand.

39:42Looking at the Yaldi duck, the skin is a little bit crispy, but you can see the fat level in

39:48this duck is much greater than that first one.

39:52It's a lot juicier, to be fair.

39:56You can see here, this one is produced using Chinese duck.

40:00Again, it's all about keeping that cost down for the supermarket.

40:04So coming to the M&S, now this looks burnt, but it's just the spices that they put on the outside.

40:11This has crispened up.

40:13Probably the best crunch out of all of them, to be fair.

40:16How does it pull?

40:18It's a little bit drier.

40:20So let's see where it is from.

40:23This is made in the UK.

40:25That's a big tick for me.

40:27So which crispy duck will get a big tick from the diners?

40:32Upstairs, it's results time.

40:35Diners, your votes are in.

40:38And in reverse order, with no votes, crispy duck C from M&S.

40:49In second place, crispy duck B from the brand Gressingham.

41:02And in first place, with a whopping 13 votes, really most of you, crispy duck A from Aldi.

41:15In the competition of the crispy ducks, it's victory for Aldi, crispy aromatic half duck at £6.49 for 570 grams.

41:29In second place, it's Gressingham Crispy Duck at £8.70 for 570 grams.

41:36And in last place, it's M&S Food Crispy Aromatic Half Duck at £12.50 for 750 grams, which also comes with cucumber and spring onion.

41:48And with that, our Chinese feast draws to an end.

41:55It's been absolutely brilliant with your rich, complex, elegant feedback.

42:03Farewell, my lovely diners.

42:04The taste test restaurant is closing up for the night, after a wide range of winners from the supermarkets.

42:17What a taste test.

42:19I feel as though my diners and I have scaled the great wall of Chinese food, so that you know what to put into your basket the next time you take your taste buds east.

42:31Confucius says, stop eating when seven-tenths full.

42:36Well, I'm afraid we're a little bit more than that.

42:38But crucially, we're ten-tenths full with savvy shopping.

42:44Good night.

42:45Next time.

42:48Oh, gosh.

42:50It's beautiful.

42:51Our diners tuck into supermarket versions of the nation's favourite takeaway foods.

42:57Storm baked, I believe.

42:58But will they deliver on flavour?

43:00Now that is how a popcorn chicken should taste.

43:03Or be a fake-away flop?

43:05Oh, no.

43:05That's not for me.

43:07Quite accurate, isn't it?

43:11Tuck into another taste test next Thursday at seven.

43:14Tomorrow, a bright spark at Mark's.

43:16Change the way we grab lunch.

43:18Find out how in the 1980 supermarket tomorrow at seven.

43:22Next, Dan and Helen hit a mountain bike trail, hang out with alpacas, and take in more gorgeous views of Yorkshire, great and small.

43:30New in just a moment.

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43:58New in just a moment.

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