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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 supermarket
00:16foods to the test service on the pass and try before they buy there's a
00:25different cuisine on the menu each week it looks like you turn the lights out
00:29it'll go in the dark but Tom Reed Wilson is always in charge helping our diners
00:39discover which products pack a flavor punch I want to lick the plate and which
00:47miss the mark that's disgusting as we find out which supermarket favorites
00:54really offer good value for money with that big a 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
01:12tricks of the supermarket trade the supermarkets have one more secret up their
01:16sleeve to help you decide where to spend and where to save for the sake of saving
01:22a few barbed I would definitely make the switch
01:26this time the taste test restaurant serving up posh food from caviar to lamb shanks
01:37it's quite a delicate flavor lamb the sauce just overpowers the taste of the lamb and duck pate to melt in the middle
01:43puddings oh wow that's oozing like grazing
01:47our diners give their verdict on the most upmarket foods Britain's supermarkets have to offer
01:53it's light and it's it's delicious to discover which a fit for royalty creamy battery well-seeing good and which wouldn't grace a
02:03pauper's table I thought it was like dog food to be honest oh
02:07Nick
02:14I'm Tom Reed Wilson and welcome to the taste test restaurant now between you me and the
02:22lamp post today's posh food menu is right up my boulevard and these days we
02:27needn't spend hours in the kitchen to produce posh fare because the supermarkets
02:32are doing it for us but can we have fine dining at home without a blowout budget
02:38upstairs we're getting ready to welcome on most discerning diners meanwhile
02:43downstairs in the kitchen super chef Mike Reed is prepping the ritziest repast
02:48with chef Mike busy in the kitchen it's gonna be a good day we're prepped we're
02:55ready to go lots of good food on the table yeah I'm very positive the first
03:01diners have arrived at the taste test restaurant first in three peckish posties
03:06and a duo of amateur dramatists our thespians have arrived followed by two
03:15London cabbies and some fine food fanatics from Kensington the most prepossessing
03:21pair next a couple who enjoy Michelin starred restaurant dates and finally a
03:29quartet of classical musicians you have really earned your fare with all your
03:34fiddling our diners will taste five courses from the supermarket shelves not
03:40knowing which store they're from will they pick the fanciest dishes or have a
03:46taste for budget offerings and show you can have a champagne lifestyle on a
03:51lemonade budget welcome diners you know arguably you've come to the taste test
03:57restaurant on the very best day we're going to start with an amuse bouche and
04:03I'd very much like to amuse all your bushes with a taste of lump fish caviar
04:13our diners will blind taste test three lump fish caviar all accompanied by the
04:18same plain blinis they're labeled a B and C and neither our guests nor Tom will
04:25have any idea which is which these products are all sold at mid and premium
04:31supermarkets today's options are Elsinore lump fish caviar from Waitrose
04:39Leichberg lump fish caviar from Morrison's and King's lump fish roe from M&S food
04:45all right let's go please service thank you oh my word oh thank you that's a lot of
04:51caviar diners it's time to tuck in to caviar a mega salt it's really salty it's
05:06like the sea in it Charlotte Tristan what are you looking for in caviar layers of
05:15flavor rather than just being hit in the face with salt because when you smell
05:19this it doesn't smell like fish at all but when you taste it gives you a little
05:22bit of fish and then it's just salt unfortunately yes shame so will lump fish
05:28caviar B be more to their tastes it's a bit more chewy than the other one it's
05:36got a little twang of vinegar I think I like this one better it's not as salty but you
05:45still get the fish taste the aftertaste is nice B is the best so far caviar's long
05:53been thought of as the best of the best our diners are tasting the cheaper lump
05:57fish caviar but the caviar we associate with luxury is the unfertilized eggs of a
06:05fish called a sturgeon this is the finest caviar because it can take up to 18 years
06:11to produce first discovered by the ancient Persians caviar which literally translates
06:17as bearing eggs was harvested in the Caspian Sea it was believed to have medicinal properties caviar's
06:24association with opulence reached its peak when 19th century Russian czars served it at
06:30their banquets and it's been synonymous with luxury ever since back in the restaurant our
06:38distinguished guests tuck into lump fish caviar C let's have a go that's nice of it it's not just
06:48salt is it it's more gentle it's softer it's a more but it's delicate flavor isn't it yes it's sweeter
06:57too isn't it it is now my beloved post is how is caviar C amazing it's definitely the best one by far
07:06oh gosh you're pinning your colors to the mask Ellie oh yeah by far yeah by far it's very dark and
07:12intense yeah but glossy at the same time yes definitely what about you Donnie about a country
07:18mile disagreement on the van of B I think that's a little bit sweeter than C but still that's very
07:25easy to eat C yeah it's definitely easy to eat with all three caviars consumed I'm definitely having
07:31some more it's time for our diners to decide their winner the time has come to vote for your favorite
07:38lump fish caviar a B or C and while the diners vote there is some residue on their plates that has
07:49caught chef Mike's attention and he's on a mission to find out what it is so I want to show you the
07:56colors of these because you can see quite a difference this one's waitrose you can really
08:04see under the light it's got that almost violet color if you compare it to this one you can see
08:12that's almost like a real dark blue here for Morrison's and then the final one from M&S it's even more blue
08:20Mike spotted a trade secret the lump fish eggs have been dyed usually they're anything from gray
08:28to orange in color the dye makes them look like the much more expensive beluga if you think of
08:35caviar you're thinking of that jet black beluga caviar this little tin here we've got it's 30 grams
08:42and it's 95 pounds which is a huge cost Mike has a simple experiment that will reveal whether his
08:50suspicions about the lump fish caviar are correct I'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 with the lump fish
09:03caviar you're going to notice that the dye will seep out after a period of time with the beluga caviar
09:10the natural juices will come out but there'll be no color so I'm going to leave that now probably
09:17for about five ten minutes you can now clearly see the black dye here that has seeped away from
09:25the lump fish caviar like the paper all the way around underneath it whereas if you compare it to
09:32the beluga caviar you can see the paper is actually completely dry all the way around so there's a clear
09:39visible difference now between the two and back on the restaurant floor is there a clear difference
09:47between our three supermarket offerings well diners the results of your votes are in and we have a
09:56winner by a considerable margin it is lump fish caviar b this is likeberg lump fish caviar from
10:11morrison's so with the round two-thirds of the vote the winner is likeberg lump fish caviar from morrison's
10:19at three pounds for a 50 gram jar followed by king's lump fish roe from m&s food at five pounds for 100
10:27grams and in third place elsinore lump fish caviar from waitrose at five pounds 30 also for 100 grams
10:35now johnny jenny and kelly were very keen on caviar c and you went rogue and voted for b are you
10:44vindicated to learn that the whole room practically is with you i have a smile on my face yes i thought
10:51it was a bit sweeter um then see cna i thought cna was a little bit too salty for me and sometimes it
10:56pays off to go rogue because you find out you've got lots of chums coming up our diners sample duck
11:05and orange pate it was like really thick in texture and then there was a lot of fatty deposits in it
11:10and chew on some lamb shanks
11:26welcome back to the taste test restaurant where we're ingesting gourmet foods foods for the sort
11:36of soiree where you want your guests mouths to hang open in awe of your gastronomical grandeur for
11:44each course our diners will blind taste test three versions of the same dish from major supermarkets
11:50and it's time for them to tuck into the starter diners i think duck and orange is as lovely a
11:59partnership as ginger rogers and fred astaire with that in mind your starter is duck and orange pate
12:08this course is a battle between premium mid and budget supermarket duck and orange pates
12:17and as always each dish will be labeled a b and c so neither the guests nor tom know which pate is
12:24which and our starters today are ms food smooth duck and orange pate aldi specially selected duck and
12:33orange pate and sainsbury's taste the difference duck and orange pate with seville orange jelly
12:39all right let's go service please
12:41thank you so much
12:44lovely diners it's time to tuck in to pate a
12:55very creamy it's very nice with the orange bit
12:59no i've just had some without and it's also really smooth
13:05will pate a hit the high note with our classical musicians
13:09i would love to know what you think of pate a
13:13the smells better than the taste in my opinion the texture it's a bit slimy for me the orange bit
13:20i can dig that i like that you see that's my favorite thing with duck and orange because
13:25you want that citrus machete to cut through the richness he took the words right out of my mouth
13:29with mixed results for pate a what will our diners think of b
13:38that's definitely soft and more moosey and i like the um the foofiness what's foofiness yeah i do
13:54kelly likes the foofiness as well
13:55well now berry are you chuffed with pate b um not as chuffed as the one before oh yes i felt the
14:05thing that the bee it the texture is almost like a chocolate mousse and i'm not sure i want pate to
14:11have that texture no that's too light and actually you can see that in pate b can't you can see the
14:17air bubbles in aerated aerated thank you barry i need you to flank me at all times
14:23i like that it's quite perfumed always orange blossom rather than orange yeah i like the density
14:43of that actually yeah it's a really good texture will our london cabbies be hailing pate c as their
14:50favorite now brooke i see a lot of pate c left and i'm not sure if that's a bad sign uh yeah it
14:59wasn't for me oh really yeah i felt like it was like really thick in texture and then there was a
15:04lot of fatty deposits in it what about you nick i thought it was like dog food to be honest oh nick
15:11i didn't like don't sugar the bill really no it weren't nice at all oh but when i tasted a i thought
15:17that's not gonna get beaten before i tried the rest so i really liked a will the other diners also
15:23have such strong opinions diners it's time to vote for your favorite duck and orange pate a b or c
15:35while they vote chef 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 any chef worth their salt would do
15:51pretty much equal quantities of butter to livers because that's what gives it you know that taste
15:56that you want what can mike decipher about the use of butter in our pates from their ingredients lists
16:03i want to see what the diners have just tried upstairs so this is m s you've got 23 livers got some
16:09chicken liver in there some duck fat as well unsalted butter there's a lot of livers and there's
16:15a lot of butter so it looks like a good pate after livers unsalted butter is next on the ingredients
16:22list on the m s food pate indicating a butter content somewhere between 12 and 23 percent
16:30the next one sainsbury's more duck livers than m s which is good it's 30 percent
16:36but you've got pork fat which is it's a cheap ingredient butter is much further down the
16:42ingredients in the sainsbury's pate coming in seventh on the list finally what about our budget
16:49supermarket offering the last one which is aldi 20 percent duck livers so it's the least amount of
16:55livers in there so far you've got a lot of pork fat no butter it's also the reason why it's almost half
17:02the price of the m s pork is much cheaper than the duck and especially butter back in the restaurant
17:12which supermarket pate has buttered up our diners the winner is patty a
17:21now this is m and s duck and orange pate so our top pate is m s food smooth duck and orange pate
17:35the most expensive of our three options and the one with the most butter it's three pounds 20 per 170
17:41gram pack in second place is patty c aldi specially selected duck and orange pate
17:48at one pound 69 for 170 grams and third is pate b sainsbury's taste the difference duck and orange
17:57pate with seville orange jelly at two pounds 50 for 150 grams now nick this was your favorite by
18:06a very long way yeah as soon as i tasted a i thought it was lovely and i was hoping for a loaf of bread
18:13so put it all over the bread and it was lovely texture could taste a bit of the orange fantastic
18:22when it comes to duck and orange pate it seems our diners are quackers for the premium supermarket brand
18:29i'm not surprised m s won this one for me just looking at them it was the superior product
18:35as chef mike preps the next course the taste test restaurant diners eagerly await the main event
18:43now diners if you're hosting a very posh dinner party you need a real star turn for your main course
18:51and arguably you could do a lot worse than a toothsome lamb shank
18:57our three supermarkets slow cooked lamb shanks have each been cooked in different marinades and sauces
19:07but our diners don't know what the flavor is or which supermarket they come from
19:13oh look wow the options are waitrose slow cooked harissa spiced lamb shanks
19:22m and s food slow cooked massaman style lamb shanks and sainsbury's slow cooked lamb shanks with a mint
19:30and rosemary gravy oh i'm quite happy to eat all of this
19:38diners it's time to taste lamb shank a
19:52lamb a absolutely fantastic
19:56if i was on death row that'd be my meal of choice
20:00now ian yes is a worthy of being a star turn at your dinner party i'm not quite sure about that
20:11actually it's a little bit sort of hard on the outside and i think the flavor could be stronger you're
20:17not wow dian i know no i know will lamb shank b be more of a showstopper
20:25i think this one's much more tender it's just like yeah the way that it's seasoned is not really
20:35for me yeah i feel like yeah yeah it's not spicy it's not sweet it's just kind of nothing yeah
20:40gosh now shank b looks like an entirely different kettle of fish or dish of lamb
20:48i was so excited about it yes but strangely enough i prefer a
20:53oh really traditional just mint and wine sauce
20:57it's quite a delicate flavor lamb the sauce would be it's not sort of overly spicy but it just
21:03overpowers the taste of the lamb yes time to find out if lamb shank c has a more balanced flavor
21:15this tastes like a massive man i am a massive man man i thought i could like taste the coconut
21:21and it's a bit too overpowering that is really good yeah it's definitely the best one that's a curry
21:27sauce right i don't know seasoned dinner party hosts is c worthy yes c was my absolute favorite
21:36oh that was unequivocal you left in there i thought it was visually the most appealing it's absolutely
21:43delicious but crucially tristan are you in agreement i i am in agreement i'm a bit i'm a bit concerned
21:48you're going to go around all the other tables and collect what's left i'm trying to try to take it
21:53dear diners it's time to vote for your favorite slow-cooked lamb shank a b or c
22:04coming up chef mike reveals the secrets of the perfect side dish there's probably four or five
22:11layers in this one which is much more what i'd expect in a potato gel from one and the diners discover
22:18which lamb shank is their favorite a narrow victory for
22:33welcome back to the taste test restaurant where we're sampling some of the nation's favorite
22:38posh foods my delicious diners are voting for their magnificent mains
22:43but before i reveal the results mike's going to reveal the secret to a mouth-watering lamb shank
22:52in the kitchen chef mike's looking at the three products the diners are testing
22:57they're from m&s food sainsbury's and waitrose and he's examining how the lamb shanks are cooked
23:04all three of these lamb shanks are marketed as slow cooked and this one from waitrose is 10 hours slow
23:12cooked which is incredible the lamb shanks are slow cooked in a process known as sous vide
23:20in french it basically means under vacuum and you can see here these have been vacuum packed in
23:26plastic the marinades in there they then get sealed submerged in water and cooked at a controlled
23:32temperature and 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 and leaves you with a really soft succulent piece of meat
23:48to achieve this the supermarkets go through a multi-step process mike's recreating it on a small scale
23:57first he pops a seared lamb shank into a vacuum pack bag and adds a red wine marinade so this is the
24:04backpack machine and i'm going to suck the air out of it now watch this air disappear
24:13once the bag is vacuum sealed it goes into a pan of water with a sous vide wand a heating element
24:19similar to that of a kettle it's what controls the temperature of the water and helps circulate
24:24it around so this is now going to cook for 12 hours at 85 degrees after that long cook at a low
24:32temperature the lamb shank is ready to be finished off in a pan look at this see how it just pulls away
24:43that beautiful meat don't need a knife two forks that for me is lamb shank perfection
24:51back in the restaurant which slow cooked lamb shank was the perfect pick for our diners
25:03well diners the votes are in and it's a narrow victory for
25:11lamb shank sea
25:21this is from mns and it's slow cooked massaman curry lamb shank now please may i have a show of hands if
25:31you voted for lamb shank sea berry why was lamb shank sea such a clear winner for you it was just the
25:42most flavorsome moist plump um and just delicious wonderful now berry you're hosting a posh dinner party
25:52is this worthy of gracing your table certainly it is um i would pretend that i'd created it
25:59um you're a girl after my own heart fairy thank you very much the winner lamb shank c is mns food
26:10slow cooked massaman style lamb shanks at 14 pounds for 924 grams second is lamb shank a sainsbury's
26:19slow cooked lamb shanks with a mint and rosemary gravy at seven pounds fifty for six hundred and eighty
26:25grams and finally option b comes in third waitrose slow cooked harissa spiced lamb shanks at 10 pounds for
26:34seven hundred and twenty grams
26:38so when it comes to the main it's the premium lamb shank that steals the win
26:44and in the kitchen chef mike is busy prepping the next course
26:48diners we've had the perfect main it's really time for the perfect side and this is my absolute favorite
26:56it's potato dauphinoise
27:04this is a contest between supermarkets premium range potato dauphinoise
27:09a luxurious mix of potato and cream
27:13all three options are labeled a b and c so the guests and tom are in the dark as to the brand of the
27:19perfect side dish they will be tasting little deluxe potato dauphinoise in a creamy cheese sauce
27:28waitrose number one potato dauphinoise
27:30and tesco finest golden baked potato dauphinoise
27:36service please
27:44i'm liking the look of the middle ones
27:47i'm happy to have the crispy ends yeah i'll just take these crispy edge pieces that you definitely won't want
27:53you will be sharing
28:00so what will the taste test diners think of potato dauphinoise a
28:04like it yeah do not it's good the crunch is perfect on top
28:16the crunch is all right yeah oh now this is arousing my whole snout
28:20is it the best taste of the day yeah yeah i think it's up there it's up there i think it's very nice
28:29it could use a little bit of salt for me like i i don't enjoy too much salt on the food so i feel like
28:35this it's just right it's hit the sweet spot with the salt yeah ironically
28:42next will potato dauphinoise b be seasoned to perfection
28:51that's a lot better that's a proper
28:56well seen good it's also like i prefer the thin potatoes
29:00they could get cooked properly and then crisp up a bit which is really nice
29:05it's got a little bit of crunch got the herbs it's got the cream soft potatoes i think that's winning
29:17this tasty side dish has its roots in the southeast of france in an area historically known as le dauphine
29:26originally considered peasant food potato dauphinoise found favor just before the french revolution
29:32when senior marshal of france the duke of clermont tonner served local dignitaries the dish
29:41and while some purists believe potato dauphinoise should not include cheese
29:45famed french chef augustus goffier known as the father of modern cuisine included it in his recipe
29:53and our supermarkets have followed suit
29:55back in the restaurant will the diners think potato dauphinoise c is fit for their palates
30:05it's a bit bland i think see it's only just edible really
30:16that's disgusting
30:20it's a little hard now dauphin was see have i entered a dauphin was debate
30:25we we have i'm a fan of a and cully it just doesn't look nice it was hard the potatoes are really
30:31hard to whether they just like cut thick the quantity of b was so high so b was your favorite
30:38by quite a long way yeah lots more flavor with the dauphinoise devoured the guests must decide which is
30:47their top pick dear diners please vote for your favorite potato dauphinoise a b or c and as the votes
30:59are counted in the kitchen chef mike peels back the layers on what makes the perfect potato dauphinoise
31:07nothing says post dinner quite like a potato dauphinoise
31:12screams luxury absolute indulgence but it's actually quite hard to get right so letting
31:20the supermarkets do it for you saves you quite a bit of time so what i'm looking for in a potato
31:25dauphinoise 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 so i'm going to start with lidl
31:40so the potato is quite thick they're quite sporadic there's one potato here one potato there
31:46rather than a really nice like layered dolphin wasp potato the cheese is nicely colored it's nicely
31:52caramelized next it's the premium supermarket offering with the waitrose dolphin wasp potatoes you
32:00can see that they've introduced herbs on top it's quite a thick layer of cheese as i dig down
32:07there's a good probably four or five layers in this one which is much more what i'd expect in
32:12a potato dolphin wasp if i had a criticism it would probably be that the potatoes are almost too soft
32:19with the tesco dolphin wasp oh the strong smell of nutmeg as i peel back this cheese this is probably
32:29the driest of all three as well like there's nowhere near as much sauce the potatoes are that little
32:35bit thicker but not too thick i think this is probably closest to the classic so it's going to be really
32:43interesting to see how the diners have voted on this course back on the restaurant floor the results
32:50are in we have a resounding winner i think it will come as no surprise it is potato dauphinoise b
33:02now this is waitrose potato dauphinoise and it is the most expensive of our collection but it is such
33:17a clear winner with almost 75 percent of the votes the runaway winner is b waitrose number one potato
33:26dauphinoise at three pounds 95 for 420 grams followed by a tesco finest potato dauphinoise at three
33:36pounds for 400 grams and in third is c little deluxe potato dauphinoise at one pound 99 for 400 grams
33:47can i have a show of hands for the voters of dauphinoise b
33:51i think i'm going to come to ginny the sauce was thick it was a good crunchy cheesy
34:01top and the potatoes were soft but still a little firm all around perfection oh i say i'm suddenly
34:07getting very very hungry coming up it's chocolate melt in the middle puddings for dessert but will they
34:16be oozy oh wow that's oozing like crazy or snoozy there's chocolate all over my mouth and i feel like
34:25i need to brush my teeth you could win two nights in london at the five star milestone hotel and
34:32residences in kensington with a five course tasting menu at cheniston's and one thousand pounds to enter
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34:55forward slash win
35:09dear diners i hope you don't think it's over familiar if i say you've melted me in the middle a
35:17little bit today and i'd very much like to do the same for you via your desserts it is chocolate melt
35:29in the middle of puddings bring it on tom
35:39this course is all about timings we want it to have that soft gooey center the dessert today
35:45pits a brand leader against supermarket premium ranges and with each being labeled a b or c
35:52the diners and tom won't know which put is which the diners will be tasting goo chocolate melting middle
36:02mns food collection chocolate melt in the middle puddings and little deluxe belgian chocolate melt in
36:09the middle puddings service please well well well oh wow that's oozing like crazy diners the time has come
36:21to try chocolate melt in the middle pudding a
36:31i might need to go back and have that whole thing to be fair
36:35once i would just think that was like goo or something
36:40peter bonnie what do you think of choccy pudding a yeah it's crunchy but it doesn't have enough
36:47melt yeah you kind of have to tease it out well hopefully we're going to have more natural oozing
36:54as we progress
36:57will the guests be in for more ooze with chocolate pudding b
37:06it's got a nice crunchy outside yeah it's not quite sweet today
37:10very detailed descriptions please of b because i want to eat it
37:18it's far more substantial than a and the look of c it's light and it's it's delicious but i loved a
37:27but i think i love b even more oh gosh oh well that's a very happy position to be
37:33created in the 1980s the era of the first super chefs and nouvelle cuisine the origins of these
37:44desserts are hotly contested by high-end chefs french chef michel bra says he created the dish
37:52by placing a cube of frozen chocolate ganache in some cake batter and baking it whereas super chef
37:59john george vongerichten also claims he originated the pudding when he removed a chocolate cake from
38:05the oven too early but found the unbaked center was particularly tasty while we may never know the
38:13exact origins of this dessert we do know that these posh pudds are delicious
38:18and will that be true of melt-in-the-middle pudding c
38:32c's actually doing it it's more like a brownie texture i like the crunchy outside
38:39now most of the c plates are practically naked
38:43the texture for me i feel like there's chocolate all over my mouth and i feel like i need to brush
38:50my teeth almost after eating slightly claggy i slightly disagree the flavor is really nice and
38:55rich in a good way yes you wouldn't want to have like anything bigger than what was served because it
39:01is very rich now that all the desserts are tasted it's time to decide a winner diners please vote for your
39:11favorite chocolate melt in the middle pudding a b or c in the kitchen chef mike wants to discover the
39:22secret of how the supermarkets put the melt in the melt in the middle puddings i think what everyone's
39:28looking for with these chocolate puddings you want that oozing center for a supermarket to be able to
39:35achieve that for something that you're cooking at home it's very hard with our diners noticing a
39:41difference in ooze between the products mike's investigating whether there are any differences
39:47in the uncooked puddings so i'm going to start off with lidl
39:55it's almost that fudgy sort of texture and consistency so you can see it's been partially cooked
40:03already but when i pop it in the microwave the middle is essentially going to loosen up and get
40:08runny whilst the outside will go a little bit more cakey so let's cut into the goo one now looks very
40:15similar to the little one it looks beautiful and fudgy and soft i think that will cook up really well
40:24our last one is the mns oh wow that's very different you have the outer which looks very
40:32similar to the first two you can almost see that almost cube shape right and that's a different
40:39type of chocolate in there so that's gonna melt in the microwave all these desserts have very precise
40:48cooking instructions mike wants to see how the different pudding construction impacts the melting
40:54middles if he cooks them for longer than recommended
40:57first he's overcooking the branded product which uncooked was all one texture the goo first
41:09you can see that's just become a cake to be fair looks moist but i want that melting center
41:17and next he's overcooking the mns food offering which has a separate ganache style middle
41:22wow look at that you can see it's a completely different color to the rest of the cake mns has
41:29been very smart by putting in that different center to almost guarantee you an oozing melting middle
41:36whereas with the other two it's really important to stay on top of those cooking instructions
41:41with the secrets to a good ooze revealed which dessert has come top with our diners
41:52diners the votes are in and we do have a very clear winner it's chocolate melt in the middle pudding
42:01the winner a is little deluxe belgian chocolate melt in the middle puddings at two pounds 49 for
42:19a pack of two with joint second place for b mns food collection chocolate melt in the middle puddings at
42:27five five pounds for two and c goo chocolate melting middle three pound 75 also for two the resounding
42:36winner in this instance is actually half the price of mns so you've also picked a bargain bravo diners
42:47with 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 our diners voted with their
43:06taste buds and the premium supermarkets won the day but there was a good showing from the budget and
43:12mid-market supermarkets i suppose on this occasion oscar wilde was right when he said i have the
43:19simplest of tastes i'm always satisfied with the best good night next time it's a fabulous feast from the
43:31east that look crisp when the diners tuck into chinese food man you have left that clean which fills them up
43:41with joy they were the most tender and just made me happy
43:48tuck into another taste test next thursday at seven patients under the influence mean a tough job
43:54is even tougher for nhs staff in brum a new series of a and e after dark at 10. next be amazed at how
44:01an old farm can be transformed sweeping views in yorkshire great and small with helen and dan new in just a month
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