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00:00Welcome to the taste test restaurant. We've been expecting you. This is no ordinary eatery. Diners, it's time to tuck in. Yes. Yes. It's where diners put supermarket foods to the test. Service on the path. And try before they buy.
00:23There's a different cuisine on the menu each week. But it looks like you turn the lights out. It'll glow in the dark. But Tom Reed Wilson is always in charge. Oh, two come through. Helping our diners discover which products pack a flavor punch. I want to lick the plate. And which missed the mark. That's disgusting.
00:50As we find out which supermarket favorites really offer good value for money. With that big a saving, who would go for the bargain? Oh. While in the kitchen, chef Mike Reed is on a mission. We need to be focused and we need to make sure our diners are happy. Yes, chef. To discover the tricks of the supermarket trade. The supermarkets have one more secret up their sleeve.
01:16To help you decide where to spend and where to save. For the sake of saving a few, Bob, I would definitely make the switch.
01:24This time, it's rise and shine as we serve up breakfast food. I'm going to enjoy this one.
01:33From porridge pots to croissants. Oh, you can smell the butter.
01:38And sausage and bean bakes to hash browns.
01:41The sea does not look appetizing at all, does it?
01:44Our diners give their verdict on which dishes have get up and go.
01:49Light, crumbling, ticking good boxes.
01:53And which should just get up and go.
01:57Well, I wouldn't feed that to the dog.
01:59I'm Tom Reed Wilson, and welcome to the Taste Test Restaurant.
02:14Today is all about breakfast, because many people say it's the most important meal of the day.
02:20So it's doubly important that we sample the best breakfast offerings from our supermarkets.
02:27Upstairs, we're readying the restaurant for our bright-eyed and bushy-tailed diners,
02:33who will be passing judgment on foods to make your mornings memorable.
02:38Meanwhile, downstairs in the kitchen, super chef and early bird, Mike Reed, is prepping for service.
02:46Breakfast is all about speed.
02:48People want to eat and go, so we need to deliver it quickly, and we need to deliver it well.
02:52Ready to go?
02:53Yes, sir.
02:54Let's do it.
02:54The pressure's on today, because we Brits love our breakfasts.
03:00Spending more on the first meal of the day than any country in Europe.
03:04Around 11 billion pounds each year.
03:08Ready to start tasting?
03:10Our first breakfasters have arrived.
03:12I have company.
03:13They include a trio of busy-working mums.
03:17You look absolutely delicious.
03:20Friends who work together in the hospitality business.
03:23Ollie, Harry, welcome, welcome, welcome.
03:28Sisters from the Emerald Isle who love a full Irish.
03:31A pair of vicars up early for church on Sundays.
03:35We just straighten that cloth for our ladies of the cloth.
03:38Besties who love to brunch.
03:43And a group of early morning dog walkers.
03:46Now we're the whole merry band.
03:50Today, our diners will enjoy five dishes, tasting three options from major supermarkets and brands each time.
03:58After every course, they'll vote for their favorite.
04:01Dear diners, welcome.
04:05You know, to add an air of authenticity to our first taste test, we really wanted a table of three bears, but the zoo wouldn't let us do that.
04:15We're starting with porridge.
04:19Golden syrup flavored porridge pots, to be precise.
04:24Our diners will blind taste three golden syrup porridge pots.
04:32But will they be too hot, too cold, or just right?
04:39They're labeled A, B, and C.
04:42And neither our diners nor Tom will have any idea which is which.
04:47This is a battle between a mid-range and a premium supermarket, and a leading brand.
04:55In no particular order, the options are...
04:59Quaker golden syrup flavor porridge pot.
05:03Sainsbury's golden syrup flavor porridge pot.
05:07And Waitrose golden syrup flavor porridge pot.
05:11All right, let's go. Service, please.
05:14Thank you very much, ladies.
05:15Thanks, everybody.
05:18The instant porridge pots arrive at the tables, containing just the dry ingredients.
05:24Oh.
05:25They're going to bring something to put in it.
05:27I hope so.
05:28That's going to be a bit...
05:29Luckily, 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...
05:42Enjoy the dinner.
05:43Thank you.
05:43The 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.
05:58More watery than I'd personally like.
06:00I don't hate it, but it's bland.
06:03Perhaps porridge A will answer the vicar's prayers.
06:08Kim, Claire is gone.
06:12Was it as good as it looks?
06:14Yeah, it really was.
06:15Yeah.
06:15I really liked it.
06:16It was very creamy.
06:17Very creamy, but it still had enough texture in there.
06:20Yes, yes.
06:21Yes, you 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 does put about two teaspoons of sugar on her cereals, so...
06:31I mean, that could stand...
06:32Tablespoons.
06:33Oh, tablespoons.
06:34It is.
06:35Yes.
06:36I might need help.
06:37Yeah.
06:38Diner's, Mike is going to pour for porridge B.
06:44Three minutes later, porridge B is ready to taste.
06:51Smile.
06:52Oh.
06:53It smells like a reed diffuser.
06:55It's not...
06:56A reed diffuser.
06:57You're horrible.
06:58That's lovely.
06:59And will our sisters think porridge B is scrumptious too?
07:03Hello, Christina.
07:04Hello, Sinead.
07:05Hello, hello.
07:06Now, is the golden syrup coming through?
07:09Yes, I think so.
07:11And it's not overpowering.
07:12A was a bit synthetic for me.
07:15So perhaps a happier balance of flavours in B.
07:18I think so.
07:19For me, so far, yes.
07:20And you're in concert here.
07:22Which I always find heartening.
07:27Porridge Pot B is a hit with our diners.
07:30And no wonder, Instant Porridge is a global success story.
07:35It's been a staple since prehistoric times.
07:42But by the late 20th century, porridge had fallen out of favour.
07:48Stodgy, grey and slow to cook, it didn't seem to have a place in modern life.
07:54That all changed in 1998, when Quaker introduced their instant porridge pots to the UK.
08:01Suddenly, porridge was fast and fashionable.
08:05By the mid-2000s, the porridge industry was soaring.
08:09With everyone from Elizabeth Hurley to Tony Blair, Kate Moss to David Cameron enjoying a bowlful.
08:17The nation had officially fallen back in love with this breakfast staple.
08:21And worldwide, the instant porridge industry is now worth an astonishing £2.5 billion a year.
08:35But will our diners fall in love with Porridge C?
08:39The flavour in the C is amazing, I can't lie.
08:42And the texture of the oats is really nice.
08:44Yeah.
08:45Now, Harry, you're a chef in a pub and a hotel.
08:49Yes, I am.
08:51What do you think of C?
08:52Well, C is like runny.
08:55It was the runniest of the three.
08:57Yeah, runny, yeah.
08:58Did you not like the consistency as much?
09:00No, not as much.
09:02B was the perfect one in terms of consistency.
09:04Ah, and flavour-wise was B delivering?
09:07I preferred the sweetness of C.
09:09And the hard question is, are you going to go for consistency or sweetness?
09:14Good question.
09:16So, with all three porridge pots tasted, the diners must now pick a winner.
09:23Diners, it's time to vote for your favourite porridge pot.
09:28Will 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.
09:42But first, he's making a good old-fashioned porridge.
09:45It's literally the oats, some milk and my spoon.
09:49That's it.
09:50I'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?
10:03Mike's sifting through the dry ingredients for clues.
10:08First up, it's Waitrose.
10:11You can see all that milk powder coming out of it.
10:14That's what gives you that creaminess.
10:17It'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.
10:33It'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.
10:44It's quite crushed, almost.
10:46I would say there's probably a little bit less milk powder in this one, though.
10:50Finally, 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 in it.
11:02It'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.
11:25Yes, and we have a winner, but by a very, very narrow margin.
11:31I mean, one vote.
11:35The winner is porridge pot B, which is from Sainsbury's.
11:49Perhaps 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.
12:08In 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.
12:31You are savvy, savvy, savvy shoppers.
12:36Coming up, there's a shock result in the restaurant.
12:41Diners, I can't believe what's happened.
12:45And it's the battle of the sausage and bean bakes.
12:49B is so much better than A. I've actually found beans and they taste like beans.
12:54And they taste like beans.
13:08Welcome 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.
13:25For each round of the Taste Test, our diners will try three versions of the same dish from major supermarkets and brands.
13:33Diners, it's time to introduce a certain je ne sais quoi to your breakfasts.
13:40A little French flair to your petit déjeuner.
13:44It is, of course, time for...
13:46Croissant.
13:48Croissant, Christina.
13:54All right, let's get these croissants in now.
13:57We're almost at service time.
13:58With its buttery, flaky layers, the croissant has become a firm British favorite, with 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.
14:15Remember, the diners and Tom have no idea which is which.
14:20The pastries they're testing are...
14:22The 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.
14:39Look at this.
14:45Oh, this smells so delicious.
14:46They smell really good.
14:48Oh, it looks like bees, like on a dine head.
14:51Diners, it's time to taste croissant egg.
14:55¿Qué es el croissant A?
15:25¿Qué es el croissant A?
15:55¿Qué es el croissant B?
15:57¿Qué es el croissant B?
15:59¿Qué es el croissant B?
16:01¿Qué es el croissant B?
16:03No.
16:04No.
16:05No.
16:06No layers, really.
16:08¿Qué es el croissant?
16:10¿Qué es el croissant B?
16:12No.
16:13¿Qué es el croissant B?
16:14No.
16:15¿Qué es el croissant B?
16:16No.
16:17¿Qué es el croissant B?
16:18No.
16:19No.
16:20No.
16:21¿Qué es el croissant B?
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.
16:51No.
16:52No.
16:53No.
16:54No.
16:55No.
16:56No.
16:57No.
16:58No.
16:59No.
17:00No.
17:01No.
17:02No.
17:03No.
17:04No.
17:05No.
17:06No.
17:07No.
17:08No.
17:09No.
17:10No.
17:11No.
17:12What a rich dough we know and love today.
17:18But will our diners fall in love with croissant C?
17:21There's so many layers in this one of pastry compared to the other one.
17:26It's light. Very light.
17:29It's really buttery.
17:32Yeah.
17:33Hello, my lovely dog walk.
17:37So what do we think of C?
17:39Delicious.
17:40Yes.
17:40Kate, right in there.
17:41And are we in agreement here?
17:43Yeah, yeah, 100%.
17:45So, Rob, what makes it so good?
17:47It's not too sweet.
17:49It's also not too dry either.
17:52Well done, C.
17:54So, which of our croissants will take the crown?
17:58Diners, it's time to vote for your favourite croissant, A, B, or C.
18:05While the diners ponder over their preferred pastry,
18:08in the kitchen, Chef Mike wants to take a closer look at the inside of the supermarket croissant.
18:15For me, a good croissant is all about the butter and the layers.
18:22And the way you achieve the layers is a process called lamination.
18:27And it's where you fold your pastry and then you add your butter.
18:31It's a really long, intensive process.
18:33But that will then give you the beautiful layers that you associate with a croissant.
18:38And that's what I'm looking for with these.
18:40The first one up is Aldi.
18:42That's not bad, to be honest with you.
18:44You've got lots of layers in there.
18:46I'd like to see bigger air pockets, but they're pretty decent, to be fair.
18:51And this is 26% butter.
18:54So not bad.
18:54That's quite a decent amount.
18:55Next up, it's M&S food.
18:59It has got layers, but they should be more defined.
19:03The air pockets are good, but you can see down here, it's quite dense.
19:08There should be a lot more aeration in there, and it should be a nicer structure.
19:12The most expensive of the three, it also has the highest percentage of butter, at 29%.
19:19That's a really nice amount of butter.
19:21So the flavour, the taste should be good.
19:23I like that from M&S.
19:25Moving on to Asda, it looks dense, even before I've cut into it.
19:31So I don't have high hopes.
19:34Yes, you should have, like, nice circular layers all the way through a croissant,
19:39whereas this one's almost just air pockets.
19:42So this is only 18% butter.
19:44So much less than the other two.
19:47So that's a shame, because the lamination's not there,
19:50and the butter's not quite there either.
19:52Back in the restaurant, it's the moment of truth,
19:56as we reveal our diner's top pastry pick.
19:59Diners, I can't believe what's happened.
20:03We have a clean suite for croissant C.
20:13And croissant C is from Aldi.
20:20So the results of the three croissant choices, all packs of four, are...
20:26Aldi's specially selected all-butter croissants, the unanimous winner, at £1.95.
20:32And with no votes, are M&S food, all-butter croissants, at £2.50.
20:40And 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.
20:55I'm one of those people that has to cut a croissant
20:58and smother it with butter.
21:00But that, see, I could eat it naked.
21:04Not me. Not me.
21:06The croissant.
21:06Or both.
21:12So, in the croissant challenge,
21:14it's a landslide victory for the budget supermarket option.
21:20Diners, we Brits love a hearty breakfast,
21:25but 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
21:34into a pastry casing.
21:37Stand by for sausage and bean bakes.
21:46Crispy, comforting, and convenient,
21:50these 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.
22:11The options are
22:12Greg's Sausage, Bean, and Cheese Melts from Iceland,
22:17Aldi Crestwood Sausage, Bean, and Cheese Bakes,
22:20and Lidl What's Cooking Sausage and Bean Melts.
22:25A looks like really crispy and golden, doesn't it?
22:27What do you think of C?
22:28It's perfect.
22:30Diner's, time to try Sausage and Bean Bake, A.
22:44Yeah, I like that.
22:45It's quite cheesy.
22:46The cheese is really tasty.
22:48How is A?
22:50It's A, it's really nice.
22:52I like, you can taste the cheese and 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.
23:08B is so much better than A.
23:10I've actually found beans, and they taste like beans.
23:13The quality of the pastry on B is much better.
23:16With Sausage and Bean Bake, B, hitting the right flavour notes,
23:21how will Bake C perform?
23:24I don't like the flavour in this.
23:25And the pastry...
23:28It feels a bit dry.
23:29Pastry's definitely dry.
23:30It's not flaky enough.
23:32Will 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.
23:42See, it doesn't have that flakiness.
23:45Yeah.
23:45And what about the filling?
23:46I didn't like the taste.
23:48It tasted very artificial.
23:49Yeah.
23:50And very salty.
23:51Oh, dear.
23:51So deficient in every aspect.
23:56With the breakfast bakes devoured,
23:58the diners must now decide which is best.
24:02Diners, it's time to vote for your favourite Sausage and Bean Bake.
24:06Will it be A, B, or C?
24:10Coming up, Mike discovers the secret
24:13to preventing a soggy-bottomed bake.
24:16The way they built these is very, very small.
24:20And one breakfast item misses the mark.
24:23Way too much onion.
24:25Wouldn't feed that to the dog.
24:26Welcome back to the taste test restaurant, where we're tasting some of the nation's favourite
24:44breakfast foods.
24:45While my delicious diners vote for their favourite sausage and bean bakes, Mike's got the inside
24:51track on what's really inside them.
24:55In the kitchen, Mike's examining the three products the diners are testing cooked from frozen.
25:00They're from Gregg's at Iceland, Aldi, and Lidl.
25:07Looking at these straight away out of the oven, they'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.
25:19Mike'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.
25:29The 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.
25:37The cheese is running through the bean mix, which will help thicken that sauce a little bit as it
25:41melts. So that definitely helps keep it inside really nice and neatly.
25:47Next, Mike takes a forensic look at the ingredients
25:50to see if there's anything else stopping the baked bean sauce from seeping.
25:55So we're starting with Lidl. So they've got methyl cellulose, which is the thickener and
26:00stabilising agent. So I reckon that's what they're using to help thicken this sauce.
26:05So this is the Greggs from Iceland. And if I look at the stabiliser again,
26:11you've got methyl cellulose. It seems to be in all of them.
26:15Yeah, it's here in the Aldi one as well.
26:18The methyl cellulose, derived from plant-based fibre,
26:22becomes gel-like when it absorbs liquid.
26:24When you look at these bakes, it's not a bad thing because they really have executed it well.
26:31And to get a nice crispy golden pastry on the outside,
26:34it's a real challenge for the supermarkets and they've nailed it.
26:38But which breakfast bake has bagged the top spot?
26:44Back on the restaurant floor, the results are in.
26:47Diners, we have a winner with a whopping 13 votes.
26:55It's sausage and bean bake B, which is Greggs at Iceland.
27:06So the results of the frozen bakes, all packs of two, are Greggs sausage, bean and cheese melts from Iceland.
27:15The clear winner at £3.50.
27:19Followed by A, Aldi Crestwood sausage, bean and cheese bakes at £1.39.
27:25And coming third is C.
27:28Little what's cooking sausage and bean melts at £1.39.
27:33Now, Oli, I have to come to you because you think it's a superior bake.
27:38Definitely, yeah. The beans are so much nicer in it compared to the other two.
27:41And the pastry too?
27:42Every element in it was much nicer, yeah.
27:44When it comes to breakfast, it seems our diners are willing to pay those extra pennies for the perfect pastry.
27:53Dear diners, I hope I'm not going to make a complete hash of the introduction to this next course,
27:59because it is, of course, hash browns.
28:05But one of these hash browns has a twist.
28:09I wonder if you'll be able to work out what it is.
28:14So, C takes, what, 13 to 15?
28:19So, I'm going to put them in now.
28:22The hash browns in this round pit a brand against mid and premium supermarkets.
28:28As ever, our diners will judge on taste alone.
28:31They won't know which brand is which.
28:35The choices are M&S Food hash browns, Iceland hash browns.
28:40And in a special twist, they'll also be tasting Strong Roots cauliflower hash browns.
28:47But will our diners detect the difference?
28:51Service!
28:52Thank you very much.
28:59C does not look appetising at all, does it?
29:02It's a little bit, a little bit floppy.
29:04Diner's, it's time to taste hash brown, A.
29:10A has, like, got that classic crunch.
29:22Nice.
29:24And, yeah, that filling is perfect.
29:27Will A leave our dog walkers hungry for more?
29:31It looks super, I think.
29:33Yeah, very nice texture.
29:34I think it was really crunchy and the texture of the crunch kind of added to the flavour.
29:38And are you getting a little bit of garlic, a little bit of salt and pepper?
29:41Yes, I think it's just right this season, yeah.
29:44Mmm.
29:44So a lovely balance.
29:45Yeah, absolutely.
29:48Will hash brown bee tickle their taste buds too?
29:55It's actually quite nice.
29:56No, no, no, way too much onion.
29:58Wouldn't feed that to the dog.
30:01Now, Luke, I would say hash brown bee looks more dissected than eaten.
30:07Because I couldn't possibly eat any more of it.
30:09Really?
30:09If it doesn't have that crispy kind of outer coating.
30:12So bee wouldn't make it onto your brunch table?
30:15No, definitely not.
30:16No, no, no, no.
30:18Hash brown bee may not have found favour with our brunch buddies,
30:22but these potato bites have been a crowd-pleaser for almost 200 years.
30:30Originally a simple way to use up leftover spuds,
30:33a recipe for hashed potatoes was first published in the United States in 1835.
30:40And by the mid-20th century, they'd become a staple breakfast side dish in American diners everywhere.
30:47It was the spread of McDonald's in the UK in the 1980s that brought hash browns to the British breakfast table.
30:54These days, despite their American roots, 60% of Brits say they've become a quintessential part of the full English.
31:03Today, the worldwide frozen hash brown market is estimated to be worth up to six billion pounds a year.
31:11A true testament to how the humble potato can become a global phenomenon.
31:20Back in the restaurant, it's time to taste hash brown C.
31:23It's got a softer texture.
31:25Yeah, I can definitely smell C. It's got veggies in it.
31:28It's veggies.
31:29Probably cauliflower.
31:30Cauliflower, yeah.
31:31Cauliflower, yeah.
31:32Mmm.
31:32Cauliflower champ.
31:33It's nice.
31:34It's still quite tasty, though.
31:35Yeah.
31:35Cauliflower, yeah.
31:37With all three hash browns hoovered up, our diners must now decide which is the best.
31:43Diners, it's time to vote for your favorite hash brown.
31:47Will it be A, B, or C?
31:52Our diners have detected a difference in flavor and crunch between the products, so Chef Mike's taking
31:58a 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, and you're going to get a beautiful
32:23bite in the middle.
32:28So you've got 84% potato in this, and then you've got dried potato flakes.
32:32Potato flakes, a dehydrated form of mashed potato, help bind the potato pieces together
32:39and soak up any excess moisture as the hash brown cooks.
32:42Will M&S Foods offering impress Mike with its filling?
32:47So if we break it open, there's not enough chopped potato for me.
32:52There's a lot of that mashed style inside, which is going to give you a really soft bite.
32:57And I want the texture.
32:58I want the crunch.
33:02So this is 74% potato, but it's 13% onion.
33:06That's a lot of onion, you know, and that's going to make it much more moist as well.
33:12Moving on to the strong roots.
33:13So this is a cauliflower hash brown.
33:16This definitely looks much smoother.
33:19It's quite hard to distinguish the cauliflower, but you can see some of the chopped potato,
33:24like some very little pieces in there.
33:25So 42% cauliflower, 13% potato, but 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 versus the other two,
33:46which 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, the one in the middle,
33:55or the one that's more chunky.
33:59Well, we're about to find out.
34:02As back in the restaurant, Tom has the results.
34:05Diners, we have something of a runaway winner that scooped up 14 of your votes.
34:13It is hash brown A.
34:19And this hash brown is from Iceland.
34:23With almost 90% of the votes, it's a victory for A, the chunkier option.
34:30Iceland hash browns at £2 for 800 grams.
34:35Followed by our twist on the game, strong roots cauliflower hash browns at £6 for 1 kilo.
34:41And in third place, with no votes, is M&S food hash browns at £3.50 for 750 grams.
34:53Barbara, you have very discerning palates at your table,
34:56because I think you might have detected the twist with hash brown C from strong roots.
35:02What do you think it was?
35:03Cauliflower.
35:05You are absolutely right.
35:07And I think our brunch has got it too.
35:09Bravo!
35:13Coming up, the diners sample a blue breakfast brew.
35:17It looks like laundry surgeon.
35:19And Chef Mike reveals the secret to the drink's unique hue.
35:24The diners don't realise they're actually drinking algae.
35:37The diners, after so much wonderful taste testing, I think you deserve a drink.
35:52And you might be thinking of a brilliantly red Bloody Mary, or a glowing orange Bucks Fizz.
36:00But I've got something altogether more wholesome for you.
36:05It's the latest breakfast craze.
36:07It's blue juice.
36:16Alright, last one of the day. It's juice time. Let's do it.
36:20This final round pits the brand leader against two mid-market supermarkets.
36:26The diners will be tasting Morrison's Nourish Blue Blast, Innocent Blue Bolt,
36:32and Asda Blast of Blue Super Juice.
36:36Service, please!
36:39Merci.
36:41But what will our breakfast-loving diners make of the blue beverages?
36:46It looks like laundry surgeon. Yeah, it does.
36:48Well, this one kind of looks like washing up liquid.
36:51And can they work out what gives the juice its striking blue colour?
36:57Diners, it's time to taste Blue Juice A.
37:05Cheers!
37:06Cheers!
37:10It's got a little kick to it.
37:12What's the blue from?
37:13Maybe wheatgrass or something.
37:15You're getting warm, Christina, but that's not quite right.
37:18Tell me about the taste of A.
37:22It's fruity but citrusy fruity.
37:24Which fruits are coming through?
37:26I think mango and lemon.
37:29Right, right.
37:29Not really getting vegetables.
37:31It smells sweeter than it tastes.
37:34And you're looking for that tartness in your blue juice?
37:36Yes. Definitely.
37:42Will the diners be in for something sweeter with Blue Juice B?
37:46That's very apple-y.
37:48What's giving it the colour?
37:49Blueberries in there.
37:51I don't know.
37:51Could be.
37:53It's got a really sweet taste to it.
37:55I think I still prefer A.
37:56A, I 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.
38:10That's nice, isn't it?
38:12That's very mango-y.
38:14But will its 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, but it's got a good combination of flavours in there.
38:27Cucumber and maybe a bit of passion fruit.
38:29Oh, well, I'm very encouraged by that, Rob.
38:32Yeah, I'll be really interested to see exactly what's in each of them.
38:36Yes, and whether your votes correspond with your drainage.
38:43With all three juices sipped and scrutinised, the moment has arrived to choose a winner.
38:50Diners, 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 on the supermarket secret to creating the drink's quirky colour.
39:09Over 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.
39:18Apples, 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.
39:32Spirulina, a type of microorganism commonly known as blue-green algae,
39:37is typically cultivated in large outdoor ponds.
39:40And once harvested, is dried and processed.
39:45This 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,
39:54and then add the powder at the very end.
39:56Mike mixes apple, grape, guava and passion fruit juice with coconut water and a splash of lime.
40:06Mix that together.
40:07To create a juice similar to the ones the diners are drinking.
40:11It's just a classic tropical juice.
40:14Doesn't look that interesting.
40:16Definitely 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.
40:27Spirulina is nutrient-dense.
40:29It's a source of B vitamins, several minerals and plant protein.
40:34Which has given rise to its reputation as a superfood.
40:39So you can see now, I 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 color.
40:52There's so much nutritional value to it as well.
40:55So it's a win-win for the supermarkets and brands.
41:00But which blue juice will be a win-win for our diners?
41:04Diners, we have a winner.
41:08It is Blue Juice A.
41:17And it's the brand Innocent.
41:20Oh!
41:20The winner, A, is Innocent Blue Bolt at £4 for 750 millilitres.
41:28In second place, it's C, Morrison's Nourish Blue Blast at £2 for 750 millilitres.
41:36And coming last, it's B, Asda Blast of Blue Super Juice, also £2 for 750 millilitres.
41:46Natalie, you were very keen on Blue Juice A, weren't you?
41:49I was. It was the aftertaste of the ginger right at the end that made me think,
41:54yes, 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.
42:04Is the cost a factor for our busy mums?
42:08Would that change your mind?
42:09No, not at all.
42:11Oh, gosh, a conclusive no.
42:14Well, I feel very health-induced by this wonderful voting.
42:19With the breakfast feast officially over, every dish devoured and debated,
42:32the kitchen crew is clocking off.
42:34That was a good day. It was smooth. We were efficient. Diners are happy.
42:41What more can we ask for?
42:43As the kitchen closes its doors, there's just time for a final word from the restaurant.
42:49On the day's delicious discoveries.
42:52Well, we've laid on a veritable breakfast buffet of delights for our discerning diners today.
42:59And their palates have shown that you can start your day with a range of options,
43:03from premium brands to absolute bargains.
43:09Cheers.
43:11Next time, the Taste Test restaurant is serving up Indian food.
43:15It tasted like a black dial I've had before.
43:17My mum's made.
43:18From condiments to the most delicious curries.
43:21I think seeds are proper boona.
43:23To discover which are fit for a feast.
43:25They smell fantastic.
43:27And which get the boot.
43:28That's a bit like a leather shoe.
43:29LAUGHTER
43:30MUSIC PLAYS
43:31MUSIC PLAYS
43:31MUSIC PLAYS
43:34Gracias por ver el video.
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