- 1 ngày trước
The Taste Test Restaurant - Season 1 Episode 5 -
All Day Breakfast
All Day Breakfast
Danh mục
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05:17The instant porridge pots arrive at the tables, containing just the dry ingredients.
05:31Luckily, Chef Mike is on hand to add the exact amount of boiling water specified by the manufacturer each time.
05:40After Mike's added the water, the diners must wait three minutes before stirring.
05:47Then, it's time to tuck into porridge pot A.
05:55It's still a little bit watery, more watery than I'd personally like.
06:00I don't hate it, but it's bland.
06:05Perhaps porridge A will answer the vicar's prayers.
06:09Kim Claire is gone.
06:12Was it as good as it looks?
06:14Yeah, it really was.
06:15Yeah, I really liked it.
06:16Very creamy, very creamy, but it still had enough texture in there.
06:21Yes, yes.
06:22You can see the oats in that, can't you?
06:24They'd kept their form.
06:26Kim would have gone a bit sweeter.
06:27But Kim just put about two teaspoons of sugar on her cereals, so...
06:31That could stand...
06:32Tablespoons.
06:32Oh, tables.
06:33I might need help.
06:36Yeah, please.
06:39Diners.
06:40Mike is going to pour for Porridge B.
06:46Three minutes later, Porridge B is ready to taste.
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09:24It's time to vote for your favourite porridge pot. Will it be A, B or C?
09:31While our diners deliberate, in the kitchen, Chef Mike is going to lift the lid on supermarket instant porridge pots.
09:41But first, he's making a good old-fashioned porridge.
09:45It's literally the oats, some milk, and my spoon. That's it.
09:51I've been stirring this for about ten minutes, and it's only now just starting to come together.
09:56So, how do the shop-bought porridge pots achieve the same creamy consistency in just a couple of minutes?
10:04Mike's sifting through the dry ingredients for clues.
10:08First up, it's Waitrose.
10:10You can see all that milk powder coming out of it. That's what gives you that creaminess.
10:18It's a huge amount.
10:19You can see with these oats, they're really quite small.
10:22And that's because of a process they go through where they steam them and flatten them.
10:28So that's how they get such a quick cook on the oats, by breaking it down.
10:34It's their secret trick with this, really.
10:36So, next up, we have Sainsbury's.
10:41The oats are looking very similar to the first one, though, as well.
10:45It's quite crushed, almost.
10:47I would say there's probably a little bit less milk powder in this one, though.
10:51Finally, Mike wants to see how brand leader Quaker compares.
10:56Straight away, I can see a difference there.
10:58The oats are still broken up, but you do have far more bigger pieces as well.
11:04It's going to have a better texture to it.
11:05There'll be a bit more of a bite, which I definitely enjoy with my porridge.
11:09It's going to be interesting to see which one the diners go for.
11:15Back in the restaurant, it's time to reveal our diner's favourite porridge pot.
11:20Well, diners, your votes are in.
11:24Yes, and we have a winner, but by a very, very narrow margin.
11:32I mean, one vote.
11:34The winner is porridge pot B, which is from Sainsbury's.
11:46Perhaps its triumph is all the sweeter because it has beaten, by one vote, porridge pot C, which is by the brand leader, Quaker.
11:57So, in the battle of the porridge pots, it's a victory for Sainsbury's golden syrup flavour porridge pot at 65p for 64 grams.
12:06In second place, it's Quaker golden syrup flavour porridge pot at £1.30 for 57 grams.
12:15Well, diners, I'm hugely grateful because as a room you've picked a wonderful winner that happens to be wonderfully reasonable.
12:32You are savvy, savvy, savvy shoppers.
12:36Coming up...
12:38There's a shock result in the restaurant.
12:41Diners, I can't believe what's happened.
12:47And it's the battle of the sausage and bean bakes.
12:50B is so much better than A.
12:52I've actually found beans, and they taste like beans.
13:02Welcome back to the Taste Test restaurant.
13:11A wise person once suggested that the route to health and happiness is to breakfast like a king.
13:18And I have to agree.
13:20So, we're testing some of the very best foods to start your day.
13:24For each round of the Taste Test, our diners will try three versions of the same dish from major supermarkets and brands.
13:34Diners, it's time to introduce a certain je ne sais quoi to your breakfasts.
13:39A little French flair to your petit déjeuner.
13:43It is, of course, time for...
13:45Croissant!
13:47Croissant, Christina!
13:48All right, let's get these croissants in now.
13:56We're almost at service time.
13:59With its buttery, flaky layers, the croissant has become a firm British favourite,
14:04with tens of millions flying off the shelves each week.
14:08This round is a battle between one premium, one mid-market, and one budget supermarket.
14:13Remember, the diners and Tom have no idea which is which.
14:20The pastries they're testing are...
14:23The Bakery at Asda, all-butter croissants.
14:26M&S Food, all-butter croissants.
14:29And Aldi, specially selected, all-butter croissants.
14:33I don't think there's a person in the world that doesn't love the smell of croissants.
14:38Service, please!
14:39Yes!
14:42So many croissants.
14:43Wow!
14:44Oh, that smells so delicious.
14:46That smells really good.
14:47Oh, it looks like bees, like, on a diet.
14:51Diners, it's time to taste croissant egg.
14:55Yay!
14:59Bon appetit.
15:02Okay.
15:03Light.
15:05Crumbly.
15:07Buttery.
15:09I think it's chicken good boxes.
15:11But will egg butter up our brunch-loving besties?
15:16How is croissant egg?
15:18It started off really strong, and then it faltered.
15:21Oh no, why?
15:23Well, it was a good crunch, and then it was just thick and hard on the inside.
15:27So you wanted it more aerated inside?
15:30Yes.
15:31Yeah.
15:32It's a little too doughy on the inside, and not much flavour.
15:35Oh, gosh.
15:37Yeah.
15:39Perhaps croissant B will raise the bar.
15:41Well, I'm very heartened by this sight because you're very busy mums.
15:42Yes, we are.
15:43And you might not get a look in sometimes with breakfast, do you Natalie?
15:44No, it's just, what can we get to get out the door?
15:45Yes.
15:46Yeah.
15:47So this is a treat.
15:48It's a very big treat.
15:49Yeah, this is a nice treat.
15:50And is croissant B a treat?
15:51No.
15:52Unfortunately, we didn't really like it.
15:53Oh.
15:54No, no layers, really.
15:55Looks more like bread, we were saying, than a pastry.
15:56And the flavour is not buttery like croissant should be.
15:57So this hasn't delivered on any of your criteria.
15:58Unfortunately not.
15:59No.
16:00While croissant B may lack government, it's not very good.
16:01It's not very good.
16:02It's not very good.
16:03It's not very good.
16:04It's not very good.
16:05It's not very good.
16:06It's not very good.
16:07It's a very good treat.
16:08It's very good.
16:09It's very good.
16:10It's a very good treat.
16:11It's a very good treat.
16:12Yeah, it's a nice treat.
16:13And is croissant B a treat?
16:14No.
16:15No.
16:16Unfortunately, we didn't really like it.
16:17Oh.
16:18No.
16:19No.
16:20No.
16:21No.
16:22No.
16:23No.
16:24No.
16:25No.
16:26No.
16:27No.
16:28No.
16:29No.
16:30No.
16:31No.
16:32No.
16:33No.
16:34No.
16:35No.
16:36No.
16:37No.
16:38No.
16:39No.
16:40No.
16:41No.
16:42No.
16:43No.
16:44No.
16:45No.
16:46No.
16:47No.
16:48No.
16:49No.
16:50No.
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20:39And the bakery at Asda All Butter Croissants at £1.40
20:44So I know that I'm going to be spoilt for choice in this room
20:49For people to rave about this croissant
20:51But I'm going to come to Kim
20:53It was absolutely wonderful
20:54I'm one of those people that has to
20:56Cut a croissant and smother it with butter
21:00But that, see
21:02I could eat it naked
21:03Not me, not me, the croissant
21:06Or both
21:10So in the croissant challenge, it's a landslide victory for the budget supermarket option
21:18Diners, we Brits love a hearty breakfast
21:24But there just isn't time for a full English or a full Irish
21:28Before we dash off to work every morning
21:30So some clever soul has jammed some of the key ingredients into a pastry casing
21:37Stand by for sausage and bean bakes
21:42Crispy, comforting and convenient
21:49These puff pastry bakes are the ultimate grab and go for Brits
21:54We spend an average of just seven minutes making breakfast
21:58Less than any other nation on earth
22:01In this round, our diners will be putting frozen offerings
22:05From a brand leader and two budget supermarkets to the test
22:09The options are
22:12Greg's Sausage Bean and Cheese Melts from Iceland
22:16Aldi Crestwood Sausage Bean and Cheese Bakes
22:20And little What's Cooking Sausage and Bean Melts
22:24A looks like really crispy and golden, doesn't it?
22:27What do you think of C?
22:29It's perfect
22:31Diners, time to try Sausage and Bean Bake A
22:37Yeah, I like that
22:45It's quite cheesy
22:46The cheese is really tasty
22:48How is A?
22:51It's really nice
22:51I like it, you can taste the cheese in the beans
22:53And the pastry looks good, it looks wonderfully golden
22:57Very crispy
22:58It's a rave for A
22:59Yes, 100%
23:01With good reviews for Sausage and Bean Bake A
23:04It's time for the diners to sample Bake B
23:07B is so much better than A
23:10I've actually found beans
23:11And they taste like beans
23:13The quality of the pastry on B is much better
23:16With Sausage and Bean Bake B
23:19Hitting the right flavour notes
23:21How will Bake C perform?
23:23I don't like the flavour in this
23:25And the pastry
23:26Feels a bit dry
23:29Pastry's definitely dry
23:30It's not flaky enough
23:31Will our brunch-loving besties agree
23:34That C's pastry has run out of puff?
23:37What do we think of Sausage and Bean Bake C?
23:40We're not a fan
23:41Oh dear, C
23:42It doesn't have that flakiness
23:44Yeah
23:45And what about the filling?
23:46I didn't like the taste
23:47It tasted very artificial
23:49Yeah
23:49And very salty
23:51Oh dear, so deficient in every aspect
23:54With the breakfast bakes devoured
23:58The diners must now decide
24:00Which is best
24:01Diners, it's time to vote
24:03For your favourite sausage and bean bake
24:06Will it be A
24:07B
24:08Or C
24:09Coming up
24:11Mike discovers the secret
24:13To preventing a soggy-bottomed bake
24:16The way they built these
24:17Is very, very smart
24:19And one breakfast item
24:21Misses the mark
24:23Way too much onion
24:24Wouldn't feed that to the dog
24:26Welcome back to the Taste Test restaurant
24:41Where we're tasting some of the nation's favourite breakfast foods
24:45While my delicious diners vote for their favourite sausage and bean bakes
24:49Mike's got the inside track on what's really inside them
24:53In the kitchen, Mike's examining the three products the diners are testing cooked from frozen
25:00They're from Greggs at Iceland, Aldi and Lidl
25:05Looking at these straight away out of the oven
25:09They're perfectly shaped and no leakage
25:12All three of them have done a good job with the pastry
25:14So I want to have a look inside now at the filling
25:17Mike's on a mission to find out how the supermarkets prevent a soggy bottom on their bakes
25:24The way they built these is very, very smart
25:28The sausages being on the outside almost acts as a barrier
25:32So that helps keep the pastry nice and crisp on the outside and avoid leakage
25:36The cheese is running through the bean mix
25:39Which will help thicken that sauce a little bit as it melts
25:42So that definitely helps keep it inside really nice and neatly
25:46Next, Mike takes a forensic look at the ingredients
25:50To see if there's anything else stopping the baked bean sauce from seeping
25:54So we're starting with Lidl
25:57So they've got methyl cellulose
25:59Which is the thickener and stabilising agent
26:01So I reckon that's what they're using to help thicken this sauce
26:05So this is the Greggs from Iceland
26:08And if I look at the stabilise again
26:11You've got methyl cellulose
26:12It seems to be in all of them
26:14Yeah, it's here in the Aldi one as well
26:17The methyl cellulose derived from plant-based fibre
26:21Becomes gel-like when it absorbs liquid
26:24When you look at these bakes
26:27It's not a bad thing
26:28Because they really have executed it well
26:30And to get a nice crispy golden pastry on the outside
26:34It's a real challenge for the supermarkets
26:36And they've nailed it
26:37But which breakfast bake has bagged the top spot?
26:43Back on the restaurant floor
26:45The results are in
26:47Diners
26:49We have a winner
26:51With a whopping 13 votes
26:55It's sausage and bean bake
26:57B
26:59Which is Greggs at Iceland
27:06So the results of the frozen bakes
27:09All packs of two are
27:11Greggs sausage, bean and cheese melts from Iceland
27:15The clear winner at £3.50
27:17Followed by A
27:20Aldi Crestwood sausage, bean and cheese bakes
27:23At £1.39
27:25And coming third is C
27:28Little what's cooking sausage and bean melts
27:31At £1.39
27:32Now, Ollie, I have to come to you
27:35Because you think it's a superior bake
27:38Definitely, yeah
27:38The beans are so much nicer in it
27:40Compared to the other two
27:41And the pastry too?
27:42Every element in it was much nicer, yeah
27:44When it comes to breakfast
27:47It seems our diners are willing to pay
27:49Those extra pennies
27:51For the perfect pastry
27:52Dear diners
27:55I hope I'm not going to make a complete hash
27:57Of the introduction to this next course
27:59Because it is, of course
28:01Hash browns
28:03But
28:05One of these hash browns
28:07Has a twist
28:09I wonder if you'll be able to work out
28:11What it is
28:13So C takes what, 13 to 15?
28:19So I'm going to put them in now
28:21The hash browns in this round
28:24Pit a brand against mid and premium supermarkets
28:27As ever, our diners will judge on taste alone
28:31They won't know which brand is which
28:33The choices are
28:36M&S food hash browns
28:38Iceland hash browns
28:40And in a special twist
28:42They'll also be tasting
28:44Strong Roots cauliflower hash browns
28:47But will our diners detect the difference
28:51Service
28:52Thank you very much
28:54C does not look appetizing at all, does it?
29:02It's a little bit floppy
29:04Diners, it's time to taste hash brown A
29:11A has, like, got that classic crunch
29:22Nice
29:23And, yeah, that filling is perfect
29:26Will A leave our dog walkers hungry for more?
29:30It looks super, I think
29:33Yeah, very nice texture
29:34I think it was really crunchy
29:35And the texture of the crunch
29:37Kind of added to the flavour
29:38And you're getting a little bit of garlic
29:40A little bit of salt and pepper
29:41Yes
29:42I think it's just right, the season
29:43So a lovely balance, Rob
29:46Yeah, absolutely
29:47Will hash brown bee tickle their taste buds, too?
29:55It's actually quite nice
29:56No, no, no
29:57Way too much onion
29:58Wouldn't feed that to the dog
29:59Now, Luke, I would say
30:03Hash brown bee looks more dissected than eaten
30:06Because I couldn't possibly eat any more of it
30:08Really?
30:09It doesn't have that, like, crispy kind of outer coating
30:12So bee wouldn't make it onto your brunch table?
30:15No, definitely not
30:16No way
30:17Hash brown bee may not have found favour with our brunch buddies
30:22But these potato bites have been a crowd pleaser
30:25For almost 200 years
30:27Originally, a simple way to use up leftover spuds
30:33A recipe for hashed potatoes
30:35Was first published in the United States in 1835
30:39And by the mid-20th century
30:41They'd become a staple breakfast side dish
30:44In American diners everywhere
30:46It was the spread of McDonald's in the UK in the 1980s
30:51That brought hash browns to the British breakfast table
30:54These days, despite their American roots
30:5760% of Brits say they've become a quintessential part of the full English
31:02Today, the worldwide frozen hash brown market
31:06Is estimated to be worth up to £6 billion a year
31:11A true testament to how the humble potato can become a global phenomenon
31:16Back in the restaurant, it's time to taste hash brown sea
31:23It's got a softer texture
31:25Yeah, I can definitely smell sea
31:27It's got veggies in it
31:28It's veggies
31:29Probably cauliflower
31:30Cauliflower, yeah
31:31Cauliflower
31:31It's still quite tasty though
31:35Yeah
31:35With all three hash browns hoovered up
31:39Our diners must now decide
31:41Which is the best?
31:43Diners, it's time to vote for your favourite hash brown
31:47Will it be A, B or C?
31:52Our diners have detected a difference in flavour and crunch between the products
31:57So Chef Mike's taking a closer look at what's beneath the hash brown's crispy coating
32:02I love a hash brown and for me, it's all about texture
32:06All three will be put to the test straight from the freezer
32:10First up, it's Iceland
32:12This looks really good
32:14So you can see there's visible big chunks of potato in this
32:19It's going to go really nice and crispy on the outside
32:21And you're going to get a beautiful bite in the middle
32:24So you've got 84% potato in this
32:30And then you've got dried potato flakes
32:32Potato flakes, a dehydrated form of mashed potato
32:35Help bind the potato pieces together
32:38And soak up any excess moisture as the hash brown cooks
32:42Will M&S Foods offering impress Mike with its filling?
32:48So if we break it open, there's not enough chopped potato for me
32:51There's a lot of that mashed style inside
32:55Which is going to give you a really soft bite
32:57And I want the texture, I want the crunch
32:59So this is 74% potato
33:04But it's 13% onion
33:06That's a lot of onion
33:07And that's going to make it much more moist as well
33:11Moving on to the strong roots
33:13So this is a cauliflower hash brown
33:15This definitely looks much smoother
33:18It's quite hard to distinguish the cauliflower
33:21But you can see some of the chopped potato
33:23Like some very little pieces in there
33:26So 42% cauliflower
33:3113% potato
33:33But it's got potato flakes in there as well
33:36So that's that mashed style consistency
33:39So that definitely shows you why it's much wetter inside
33:44Versus the other two which were much more rough chopped potato
33:49It's going to be interesting to see which way the diners go here
33:52Whether it's going to be smoother hash brown
33:54The one in the middle
33:55Or the one that's more chunky
33:57Well, we're about to find out
34:01Of back in the restaurant
34:03Tom has the results
34:05Diners
34:06We have something of a runaway winner
34:09That scooped up 14 of your votes
34:12It is hash brown
34:15A
34:17And this hash brown is from Iceland
34:22With almost 90% of the votes
34:26It's a victory for A
34:28The chunkier option
34:29Iceland hash browns
34:31At 2 pounds for 800 grams
34:33Followed by our twist on the game
34:37Strong roots cauliflower hash browns
34:39At 6 pounds for 1 kilo
34:41And in third place with no votes
34:46Is M&S food hash browns
34:48At 3 pounds 50 for 750 grams
34:51Barbara, you have very discerning palates
34:56At your table
34:56Because I think you might have detected
34:58The twist with hash brown sea
35:00From strong roots
35:02What do you think it was?
35:04Cauliflower
35:04You are absolutely right
35:07And I think our brunch has got it too
35:09Bravo
35:10Coming up
35:14The diners sample a blue breakfast brew
35:17It looks like laundry surgeon
35:18And chef Mike reveals the secret
35:21To the drink's unique hue
35:23The diners don't realise
35:25They're actually drinking algae
35:27Diners, after so much wonderful taste testing
35:48I think you deserve a drink
35:50And you might be thinking of a brilliantly red Bloody Mary
35:56Or a glowing orange Bucks fizz
36:00But I've got something altogether more wholesome for you
36:04It's the latest breakfast craze
36:07It's blue juice
36:10Whoa
36:10Blue juice
36:11All right
36:16Last one of the day
36:17It's juice time
36:18Let's do it
36:19This final round pits the brand leader
36:22Against two mid-market supermarkets
36:25The diners will be tasting
36:27Morrison's Nourish Blue Blast
36:30Innocent Blue Bolt
36:31And Asda Blast of Blue Super Juice
36:35Service please
36:37Merci
36:39But what will our breakfast-loving diners
36:44Make of the blue beverages
36:45It looks like laundry surgeon
36:47Yeah, it does
36:48Or this one kind of looks like washing up liquid
36:50And can they work out what gives the juice
36:53Its striking blue colour
36:55Diners, it's time to taste
37:00Blue juice A
37:02Cheers
37:06It's got a little kick to it
37:12What's the blue from?
37:13Maybe wheatgrass or something
37:14You're getting warm, Christina
37:16But that's not quite right
37:18Tell me about the taste of A
37:22It's fruity but citrusy fruity
37:24Now which fruits are coming through?
37:26I think mango and lemon
37:28Right, right
37:30Not really getting vegetables
37:31It smells sweeter than it tastes
37:34And you're looking for that tartness
37:36In your blue juice
37:36Yes
37:37Definitely
37:37Will the diners be in for something sweeter
37:44With blue juice B?
37:46That's very appley
37:47What's giving it the colour?
37:50Blueberries in there
37:51Could be
37:52It's got a really sweet taste to it
37:54I think I still prefer A
37:56I agree
37:57Because it has a bit of ginger in there
37:58The ginger was nice
37:59The ginger was lovely
38:00Perhaps blue juice C will get the diner's juices flowing
38:09That's nice, isn't it?
38:12That's very mango-y
38:13But will it's tropical taste sweeten up our early morning dog walkers?
38:19Rob, what do you think of C?
38:21It's quite nice
38:21It's not as strong as A
38:24But it's got a good combination of flavours in there
38:27Cucumber and maybe a bit of passion fruit
38:29Oh, well
38:30I'm very encouraged by that, Rob
38:32Yeah
38:33I'll be really interested to see exactly what's in each of them
38:36Yes
38:37And whether your votes correspond with your drainage
38:40With all three juices sipped and scrutinised
38:46The moment has arrived to choose a winner
38:49Diners, it's now time to vote for your favourite blue juice
38:55Will it be A, B or C?
39:00In the kitchen, Chef Mike's got the inside track
39:03On the supermarket's secret to creating the drink's quirky colour
39:07Over the last year, I've really noticed the rise of the blue juice
39:12It's become a real trend
39:14The ingredients for all of these are so similar
39:17Apples, coconut water, grape, passion fruit
39:22But what gives it this unusual colour?
39:26The answer is spirulina
39:27The diners don't realise they're actually drinking algae
39:30Spirulina, a type of microorganism commonly known as blue-green algae
39:36Is typically cultivated in large outdoor ponds
39:40And once harvested, is dried and processed
39:44This is the spirulina in a powder form
39:48And to show what a difference the spirulina makes
39:51I'm going to make a juice with all the other ingredients
39:53And then add the powder at the very end
39:56Mike mixes apple, grape, guava and passion fruit juice
40:02With coconut water and a splash of lime
40:05Mix that together
40:07To create a juice similar to the ones the diners are drinking
40:10It's just a classic tropical juice
40:13Doesn't look that interesting
40:15Definitely isn't blue
40:17So let's add the spirulina
40:18All I've done here is mix the powder with some water
40:23Just so that it's easily mixable
40:26Spirulina is nutrient-dense
40:29It's a source of B vitamins, several minerals and plant protein
40:33Which has given rise to its reputation as a superfood
40:37So you can see now
40:40I mean, that's just far more interesting, right?
40:43It's got that bluey, almost green tinge to it
40:47So the spirulina really is the hero in this dish
40:50And it's not just for the colour
40:52There's so much nutritional value to it as well
40:54So it's a win-win for the supermarkets and brands
40:57But which blue juice will be a win-win for our diners?
41:04Diners, we have a winner
41:06It is
41:09Blue juice
41:11A
41:13And it's the brand
41:19Innocent
41:20The winner
41:22A
41:23Is Innocent Blue Bolt
41:25At £4 for 750 milliliters
41:28In second place
41:30It's C
41:30Morrison's Nourish Blue Blast
41:33At £2 for 750 milliliters
41:36And coming last
41:38It's B
41:39Asda Blast of Blue Super Juice
41:42Also £2 for 750 milliliters
41:45Natalie, you were very keen on blue juice A, weren't you?
41:49I was
41:50It was the aftertaste of the ginger right at the end
41:53That made me think, yes, this is a really nice drink
41:56Actually, there isn't any ginger in blue juice A
42:00It is, however, twice the price of B and C
42:03Is the cost a factor for our busy mums?
42:07Would that change your mind?
42:09No, not at all
42:10Not at all
42:11Oh, gosh, a conclusive no
42:13Well, I feel very health-induced by this wonderful voting
42:19With the breakfast feast officially over
42:29Every dish devoured and debated
42:32The kitchen crew is clocking off
42:34That was a good day
42:36It was smooth
42:37We were efficient
42:38Diners are happy
42:40What more can we ask for?
42:42As the kitchen closes its doors
42:45There's just time for a final word from the restaurant
42:48On the day's delicious discoveries
42:51Well, we've laid on a veritable breakfast buffet of delights
42:56For our discerning diners today
42:59And their palates have shown
43:01That you can start your day with a range of options
43:03From premium brands to absolute bargains
43:08Cheers
43:09Next time
43:12The taste test restaurant is serving up Indian food
43:15It tasted like a black doll I've had before
43:17My mum's made
43:18From condiments to the most delicious curries
43:21I think C's a proper booner
43:22To discover which are fit for a feast
43:25They smell fantastic
43:26And which get the boot
43:28That's a bit like a leather shoe
43:29Can Aww
43:30I don't think because all the mortars
43:35To share it with my friends
43:37I think we caninnifc lots of прок pants
43:39I think thinking...
43:40I find dimension
43:41That you can write
43:42So you can talk about
43:45And our village
43:46And we wish to...
43:47It's for you
43:48I would always say
43:49There's also
43:49I'll try
43:50To fight
43:51So you can read
43:52I haven't heard
43:52It's for you
43:53And I'm ready
43:53I'll try
43:54It's for you
43:54It's for you
43:55Hãy đăng ký kênh để ủng hộ kênh mình nhé.
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