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00:00welcome to the taste test restaurant we've been expecting you this is no ordinary eatery diners
00:11it's time to tuck in yes it's where diners put supermarket foods to the test service on the
00:20pass and try before they buy there's a different cuisine on the menu each week
00:28it looks like you turn the lights out it'll glow in the dark but tom reed wilson is always in charge
00:35oh do come through helping our diners discover which products pack a flavor punch i want to lick
00:43the plate and which missed the mark that's disgusting as we find out which supermarket
00:53favorites really offer good value for money with that bigger saving who would go for the bargain
01:00oh while in the kitchen chef mike reed is on a mission we need to be focused and we need to
01:08make sure our diners are happy yes chef to discover the tricks of the supermarket trade the supermarkets
01:15have one more secret up their sleeve to help you decide where to spend and where to save for the
01:21sake of saving a few bob i would definitely make the switch this time it's rise and shine as we serve
01:30up breakfast food i'm gonna enjoy this one from porridge pots to croissants oh you can smell the butter
01:37and sausage and bean bakes to hash browns the sea does not look appetizing at all does it our diners
01:45give their verdict on which dishes have get up and go light crumbling chicken good boxes and which
01:53should just get up and go mom i wouldn't feed that to the dog
01:59i'm tom reed wilson and welcome to the taste test restaurant today is all about breakfast because
02:17many people say it's the most important meal of the day so it's doubly important that we sample the best
02:24breakfast offerings from our supermarkets upstairs we're readying the restaurant for our bright-eyed
02:31and bushy-tailed diners who will be passing judgment on foods to make your mornings memorable
02:37meanwhile downstairs in the kitchen super chef and early bird mike reed is prepping for service
02:44breakfast is all about speed people want to eat and go so we need to deliver it quickly
02:50and we need to deliver it well ready to go yes let's do it the pressure's on today because we
02:58brits love our breakfasts spending more on the first meal of the day than any country in europe
03:03around 11 billion pounds each year ready to start tasting our first breakfasters have arrived
03:12i have company they include a trio of busy working mums you look absolutely delicious friends who work
03:21together in the hospitality business ollie harry welcome welcome welcome sisters from the emerald isle
03:29who love a full irish a pair of vicars up early for church on sundays we just straighten that cloth for
03:37our ladies of the class besties who love to brunch and a group of early morning dog walkers now with a
03:47whole merry band today our diners will enjoy five dishes tasting three options from major supermarkets
03:56and brands each time after every course they'll vote for their favorite
04:03dear diners welcome you know to add an air of authenticity to our first taste test we really
04:10wanted a table of three bears but the zoo wouldn't let us do that we're starting with porridge
04:18our diners will blind taste three golden syrup porridge pots but will they be too hot too cold
04:36or just right they're labeled a b and c and 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
04:54in no particular order the options are quaker golden syrup flavor porridge pot
05:02sainsbury's golden syrup flavor porridge pot and waitrose golden syrup flavor porridge pot
05:10all right let's go service please thank you very much ladies
05:15the instant porridge pots arrive at the tables containing just the dry ingredients
05:23oh they're gonna bring something to put in it
05:27luckily chef mike is on hand to add the exact amount of boiling water specified by the manufacturer
05:37each time after mike's added the water enjoy thank you the diners must wait three minutes before stirring
05:48then it's time to tuck into porridge pot a
05:55it's still a little bit watery more watery than i'd personally like i don't hate it but it's bland
06:03perhaps porridge a will answer the vicar's prayers
06:09kim claire is gone was it as good as it looks yeah it really was yeah i really liked it
06:16creamy very creamy but it still had enough texture in there yes yes you can see the oats in that can't you
06:24they've kept their form kim would have gone a bit sweeter but kim just put about two teaspoons of sugar on her cereals so
06:30i mean that could stand tablespoons i might need help
06:39diners mike is going to pour for porridge b
06:46three minutes later porridge b is ready to taste
06:51smile oh it smells like a reed diffuser it's not a reed diffuser you're horrible that's lovely
06:59and will our sisters think porridge b is scrumptious too hello christina hello chinead now is the
07:08golden syrup coming through yes i think so and it's not overpowering a it was a bit synthetic for me
07:16so perhaps a happier balance of flavors in b i think so for me so far yeah and you're in concert here
07:22yeah which i always find heartening
07:28porridge pot b is a hit with our diners and no wonder instant porridge is a global success story
07:35it's been a staple since prehistoric times but by the late 20th century porridge had fallen out of
07:47favor stodgy gray and slow to cook it didn't seem to have a place in modern life
07:53that all changed in 1998 when quaker introduced their instant porridge pots to the uk
08:02suddenly porridge was fast and fashionable by the mid 2000s the porridge industry was soaring with
08:10everyone from elizabeth hurley to tony blair kate moss to david cameron enjoying a bowl full the nation had
08:18officially fallen back in love with this breakfast staple and worldwide the instant porridge industry
08:26is now worth an astonishing 2.5 billion pounds a year
08:34but will our diners fall in love with porridge c the flavor in the sea is amazing i can't lie yeah
08:42and the texture of the oats is really nice yeah now harry you're a chef in a pub and a hotel yes i am
08:50what do you think of c the c is like a runny it was the runniest of the three yeah did you not like
08:59the consistency as much of no not as much b was the perfect one in terms of consistency ah and flavor
09:05wise was b delivering i preferred the sweetness of c and the hard question is are you going to go
09:12for consistency or sweetness good question so with all three porridge pots tasted the diners must now
09:21pick a winner diners it's time to vote for your favorite porridge pot will it be a b or c while our
09:33diners 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 it's literally the oats some milk and my spoon
09:49that's it i've been stirring this for about 10 minutes and it's only now just starting to come
09:55together so how do the shop-bought porridge pots achieve the same creamy consistency in just a couple
10:02of minutes mike's sifting through the dry ingredients for clues first up it's waitrose
10:12you can see all that milk powder coming out of it that's what gives you that creaminess it's a huge
10:18amount you can see with these oats they're really quite small and that's because of a process they
10:24go through where they steam them and flatten them so that's how they get such a quick cook on the oats
10:32by breaking it down it's their secret trick with this really so next up we have sainsbury's
10:38oats the oats are looking very similar to the first one though as well it's quite crushed almost
10:47i 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 straight away i can see a difference there
10:58the oats are still broken up but you do have far more bigger pieces as well it's going to have a
11:04better texture to it there'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 favorite porridge pot
11:20well diners your votes are in yes and we have a winner but by a very very narrow margin i mean
11:33one vote the winner is porridge pot b
11:40which is from sainsbury's
11:48perhaps its triumph is all the sweeter because it has beaten by one vote porridge pot c which is by
11:55the brand leader quaker so in the battle of the porridge parts it's a victory for sainsbury's golden
12:02syrup flavor porridge pot at 65p for 64 grams
12:06in second place it's quaker golden syrup flavor porridge pot at one pound 30 for 57 grams
12:16and coming in last is waitrose golden syrup flavor porridge pot at 75p for 70 grams
12:24well diners i'm hugely grateful because as a room you've picked a wonderful winner
12:29that happens to be wonderfully reasonable you are savvy savvy savvy shoppers
12:37coming up there's a shock result in the restaurant diners 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 i've actually found beans and they taste like beans
13:08welcome back to the taste test restaurant a wise person once suggested that the route to health and
13:14happiness is to breakfast like a king and i have to agree so we're testing some of the very best foods
13:23to start your day for each round of the taste test our diners will try three versions of the same dish
13:30from major supermarkets and brands
13:32the diners it's time to introduce a certain je ne sais quoi to your breakfasts
13:40a little french flair to your petit déjeuner
13:43It is, of course, time for croissants, Christina.
13:53All right, let's get these croissants in now.
13:56We're almost at service time.
13:58With 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.
14:15Remember, 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.
14:41So many croissants. Wow.
14:44Oh, this smells so delicious.
14:45This smells really good.
14:47Oh, it looks like bees light on a diet.
14:51Diners, it's time to taste croissant egg.
14:55Yay!
14:58Bon appétit.
14:59Okay. Light.
15:04Crumbly.
15:06Buttery.
15:08I think it's ticking good boxes.
15:11But will A butter up our brunch-loving besties?
15:15How is croissant A?
15:17It started off really strong, and then it faltered.
15:21Oh, no, why?
15:22Well, it was a good crunch,
15:24and then it was just thick and hard on the inside.
15:27So you wanted it more aerated inside?
15:30Yes.
15:30It's a little too doughy on the inside,
15:33and not much flavour.
15:34Oh, gosh.
15:35Oh, gosh.
15:36Yeah.
15:38Perhaps croissant B will raise the bar.
15:45Well, I'm very heartened by this sight,
15:48because you're very busy mums.
15:49Yes.
15:50And you might get a look-in sometimes with breakfast.
15:53Do you, Natalie?
15:53No, it's just, what can we get to get out the door?
15:56Yes.
15:56Yeah.
15:57So this is a treat.
15:58It's a very big treat.
15:59Yeah, this is a nice treat.
16:00And is croissant B a treat?
16:03No.
16:03No.
16:04Unfortunately, we didn't really like it.
16:06Oh.
16:06No layers, really.
16:08Looks more like bread, we were saying, than a pastry.
16:11And the flavour is not buttery, like croissant should be.
16:15So this hasn't delivered on any of your criteria?
16:18No.
16:19Unfortunately not.
16:20No.
16:20While croissant B may lack Gaelic flair,
16:25the diners would be surprised to learn
16:26that the origins of the croissant aren't French at all.
16:34This breakfast favourite actually originated in Austria
16:38in the Middle Ages as a kipferl,
16:40a curved bun made from yeasted wheat dough,
16:43similar to a brioche.
16:45When the kipferl was introduced to Paris in the 1830s
16:49by an Austrian baker,
16:51the Parisians fell in love and adopted it as their own.
16:56The word croissant referred to the crescent shape of the bread.
17:01But it wasn't until the 1900s
17:03that the French version of the croissant emerged.
17:07The first recipe was published in 1915
17:09using the flaky, butter-rich dough we know and love today.
17:14But will our diners fall in love with croissant C?
17:21There's so many layers in this one of pastry
17:25compared to the other one.
17:26It's light.
17:27Very light.
17:29It's really buttery.
17:32Delicious.
17:33Hello, my lovely dog walker.
17:36Hello.
17:37So what do we think of C?
17:39Delicious.
17:39Yes.
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.
17:53So, which of our croissants will take the crown?
17:58Diners, it's time to vote for your favourite croissant,
18:02A, B or C.
18:05While the diners ponder over their preferred pastry,
18:09in the kitchen,
18:10Chef Mike wants to take a closer look
18:13at the inside of the supermarket croissant.
18:16For me, a good croissant
18:18is all about the butter and the layers.
18:23And the way you achieve the layers
18:25is a process called lamination.
18:27And it's where you fold your pastry
18:29and then you add your butter.
18:31It's a really long, intensive process.
18:33But that will then give you the beautiful layers
18:36that 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,
18:49but they're pretty decent, to be fair.
18:51And this is 26% butter, so not bad.
18:54That's quite a decent amount.
18:56Next up, it's M&S food.
18:59It has got layers,
19:00but they should be more defined.
19:03The air pockets are good,
19:05but you can see down here,
19:06it's quite dense.
19:08There should be a lot more aeration in there
19:10and it should be a nicer structure.
19:12The most expensive of the three,
19:14it 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,
19:27it 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
19:37all the way through a croissant,
19:39whereas this one's almost just air pockets.
19:41So this is only 18% butter.
19:44So much less than the other two.
19:47So that's a shame,
19:48because the lamination's not there
19:50and the butter's not quite there either.
19:52Back in the restaurant,
19:54it's the moment of truth,
19:55as we reveal our diner's top pastry pick.
19:59Diners, I can't believe what's happened.
20:03We have a clean sweet
20:08for croissant C.
20:16And croissant C is from Aldi.
20:21So the results of the three croissant choices,
20:24all packs of four, are
20:25Aldi's specially selected all-butter croissants,
20:29the unanimous winner, at £1.95.
20:33And with no votes,
20:35are M&S Food all-butter croissants at £2.50,
20:39and the Bakery at Asda all-butter croissants at £1.40.
20:44So I know that I'm going to be spoiled
20:48for 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
20:55that has to cut a croissant
20:58and smother it with butter.
21:00But that, see,
21:02I could eat it naked.
21:04Not me, not me, the croissant.
21:09Or both.
21:10So in the croissant challenge,
21:14it's a landslide victory
21:16for the budget supermarket option.
21:20Diners,
21:21we Brits love a hearty breakfast,
21:25but there just isn't time
21:26for a full English or a full Irish
21:28before we dash off to work every morning.
21:30So some clever soul
21:32has jammed some of the key ingredients
21:34into a pastry casing.
21:36Stand by for sausage and bean bakes.
21:46Crispy, comforting, and convenient,
21:49these puff pastry bakes
21:51are the ultimate grab-and-go for Brits.
21:54We spend an average of just seven minutes
21:57making breakfast,
21:58less than any other nation on Earth.
22:01In this round,
22:03our diners will be putting frozen offerings
22:05from a brand leader
22:06and two budget supermarkets
22:08to the test.
22:11The options are
22:12Greg's Sausage, Bean and Cheese Melts
22:15from Iceland,
22:17Aldi Crestwood Sausage, Bean and Cheese Bakes,
22:20and Liddle 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?
22:29It's perfect.
22:31Diners, time to try Sausage and Bean Bake, A.
22:44Yeah, I like that.
22:45It's quite cheesy.
22:46The cheese is really tasty.
22:49How is A?
22:51It's really nice.
22:52You can taste the cheese in the beans.
22:54And the pastry looks good.
22:55It looks wonderfully golden.
22:57Very crispy.
22:58It's a rave for A.
22:59Yes, 100%.
23:01With good reviews
23:02for Sausage and Bean Bake, A,
23:04it's time for the diners
23:06to sample Bake, B.
23:08B is so much better than A.
23:11I've actually found beans
23:11and they taste like beans.
23:13The quality of the pastry on B
23:15is much better.
23:17With 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...
23:26Mmm.
23:27Feels 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.
23:49And very salty.
23:51Oh, dear.
23:52So deficient in every aspect.
23:55With the breakfast bakes devoured,
23:58the diners must now decide
24:00which is best.
24:02Diners, it's time to vote
24:03for 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
24:17is very, very small.
24:19And one breakfast item
24:21misses the mark.
24:23Way too much onion.
24:25Wouldn't feed that to the dog.
24:39Welcome back to the Taste Test restaurant
24:41where we're tasting
24:42some of the nation's favourite breakfast foods.
24:45While my delicious diners vote
24:47for their favourite Sausage and Bean Bakes,
24:50Mike's got the inside track
24:52on what's really inside them.
24:54In the kitchen,
24:56Mike's examining the three products
24:57the diners are testing
24:58cooked from frozen.
25:01They're from...
25:02Greg's at Iceland,
25:04Aldi,
25:05and Lidl.
25:07Looking at these straight away
25:08out of the oven,
25:09they're perfectly shaped
25:10and no leakage.
25:11All three of them
25:13have done a good job
25:13with the pastry.
25:14So I want to have a look
25:15inside now at the filling.
25:19Mike's on a mission
25:20to find out
25:20how the supermarkets
25:22prevent a soggy bottom
25:23on their bakes.
25:25The way they built these
25:26is very, very smart.
25:29The sausages being on the outside
25:31almost acts as a barrier,
25:32so that helps keep the pastry
25:34nice and crisp on the outside
25:35and avoid leakage.
25:37The cheese is running
25:38through the bean mix,
25:39which will help thicken
25:40that sauce a little bit
25:41as it melts.
25:42So that definitely helps
25:43keep it inside
25:45really nice and neatly.
25:47Next, Mike takes
25:48a forensic look
25:49at the ingredients
25:50to see if there's anything else
25:51stopping the baked bean sauce
25:53from seeping.
25:55So we're starting with Lidl.
25:57So they've got methylcellulose,
25:59which is the thickener
26:00and stabilising agent.
26:01So I reckon that's
26:02what they're using
26:03to help thicken this sauce.
26:05So this is the Greggs
26:07from Iceland.
26:09And if I look at
26:10the stabilise again,
26:11you've got methylcellulose.
26:12It seems to be in all of them.
26:15Yeah, it's here
26:16in the Aldi one as well.
26:18The methylcellulose
26:20derived from plant-based fibre
26:21becomes gel-like
26:23when it absorbs liquid.
26:25When you look at these bakes,
26:27it's not a bad thing
26:28because they really
26:29have executed it well.
26:30And to get a nice,
26:32crispy, golden pastry
26:33on the outside,
26:34it's a real challenge
26:35for the supermarkets
26:36and they've nailed it.
26:38But which breakfast bake
26:40has bagged the top spot?
26:43Back on the restaurant floor,
26:45the results are in.
26:48Diners,
26:49we have a winner
26:51with a whopping 13 votes.
26:55It's sausage and bean bake
26:57B.
27:02Which is Greggs
27:04at Iceland.
27:07So the results
27:08of the frozen bakes,
27:10all packs of two,
27:11are
27:11Greggs, sausage, bean,
27:13and cheese melts
27:14from Iceland,
27:15the clear winner
27:16at £3.50.
27:17Followed by A.
27:21Aldi Crestwood
27:22sausage, bean,
27:23and cheese bakes
27:23at £1.39.
27:26And coming third
27:27is C.
27:28Little What's Cooking
27:29sausage and bean melts
27:31at £1.39.
27:33Now, Oli,
27:34I have to come to you
27:35because you think
27:36it's a superior bake.
27:38Definitely, yeah.
27:38The beans
27:39were so much nicer in it
27:40compared to the other two.
27:41And the pastry too?
27:42Every element in it
27:43was much nicer, yeah.
27:44When it comes to breakfast,
27:47it seems our diners
27:48are willing to pay
27:49those extra pennies
27:51for the perfect pastry.
27:53Dear diners,
27:55I hope I'm not going
27:56to make a complete hash
27:57of the introduction
27:58to this next course
27:59because it is, of course,
28:01hash browns.
28:04But one of these hash browns
28:07has a twist.
28:09I wonder if you'll be able
28:10to work out what it is.
28:14So, C takes, what,
28:1813 to 15?
28:19So, I'm going to put them
28:20in now.
28:22The hash browns
28:23in this round
28:24pit a brand
28:25against mid
28:26and premium supermarkets.
28:28As ever,
28:29our diners will judge
28:30on taste alone.
28:32They won't know
28:32which brand is which.
28:34The choices are
28:36M&S Food hash browns,
28:39Iceland hash browns.
28:41And in a special twist,
28:42they'll also be tasting
28:44Strong Roots
28:45Cauliflower Hash Browns.
28:48But will our diners
28:49detect the difference?
28:51Service!
28:52Thank you very much.
28:59C does not look appetizing
29:01at all, does it?
29:03It's a little bit floppy.
29:06Diners,
29:06it's time to taste
29:09hash brown A.
29:18A has, like, got that
29:20classic crunch.
29:22Nice.
29:23And, yeah,
29:24that filling is perfect.
29:27Will A leave our dog walkers
29:29hungry for more?
29:31It 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 flavor.
29:38And are you getting
29:39a little bit of garlic,
29:40a little bit of salt and pepper?
29:42Yes.
29:42I think it's just right,
29:43the sea spirit.
29:44So a lovely balance,
29:46Rob.
29:46Yeah, absolutely.
29:48Will hash brown B
29:49tickle their taste buds too?
29:55It's actually quite nice.
29:56No, no, no.
29:57Way too much onion.
29:58I wouldn't feed that
29:59to the dog.
29:59Now, Luke,
30:02I would say
30:03hash brown B
30:04looks more dissected
30:05than eaten.
30:06Because I couldn't possibly
30:07eat any more of it.
30:08Really?
30:09It doesn't have that, like,
30:10crispy kind of outer coating.
30:12So B wouldn't make it
30:13onto your brunch table?
30:15No, definitely not.
30:16No, no, no.
30:17No way.
30:18Hash brown B
30:19may not have found favor
30:20with our brunch buddies,
30:22but these potato bites
30:23have been a crowd pleaser
30:25for almost 200 years.
30:27Originally a simple way
30:31to use up leftover spuds,
30:33a recipe for hashed potatoes
30:35was first published
30:36in the United States
30:37in 1835.
30:39And by the mid-20th century,
30:42they'd become a staple
30:43breakfast side dish
30:44in American diners
30:45everywhere.
30:47It was the spread
30:48of McDonald's
30:49in the UK
30:50in the 1980s
30:51that brought hash browns
30:52to the British
30:53breakfast table.
30:54These days,
30:56despite their American roots,
30:5860% of Brits
30:59say they've become
31:00a quintessential part
31:01of the full English.
31:03Today,
31:04the worldwide
31:05frozen hash brown market
31:06is estimated
31:07to be worth
31:08up to 6 billion pounds
31:10a year.
31:11A true testament
31:13to how the humble potato
31:14can become
31:15a global phenomenon.
31:19Back in the restaurant,
31:21it's time to taste
31:22hash brown C.
31:23It's got a softer texture.
31:26Yeah, I can definitely smell
31:27C. It's got veggies in it.
31:28It's veggies.
31:29Probably cauliflower.
31:30Cauliflower, yeah.
31:31Cauliflower.
31:32Mmm.
31:32100%.
31:33It's nice.
31:34It's still quite tasty, though.
31:35Yeah.
31:36With all three
31:38hash browns
31:38hoovered up,
31:39our diners
31:40must now decide
31:41which is the best.
31:43Diners,
31:44it's time to vote
31:45for your favourite
31:46hash brown.
31:47Will it be
31:48A,
31:49B,
31:50or C?
31:51Our diners
31:53have detected
31:53a difference
31:54in flavour
31:55and crunch
31:55between the products,
31:57so Chef Mike's
31:58taking a closer look
31:59at what's beneath
32:00the hash brown's
32:01crispy coating.
32:02I love a hash brown
32:04and for me
32:05it's all about texture.
32:07All three
32:08will be put to the test
32:09straight from the freezer.
32:11First up,
32:12it's Iceland.
32:13This looks really good.
32:15So you can see
32:15there's visible
32:17big chunks
32:18of potato in this.
32:19It's going to go
32:20really nice and crispy
32:21on the outside
32:21and you're going to get
32:23a beautiful bite
32:24in the middle.
32:24So you've got
32:2884% potato in this
32:30and then you've got
32:31dried potato flakes.
32:32Potato flakes,
32:34a dehydrated form
32:35of mashed potato,
32:36help bind the potato
32:37pieces together
32:38and soak up
32:39any excess moisture
32:40as the hash brown cooks.
32:43Will M&S Foods
32:45offering impress Mike
32:46with its filling?
32:48So if we break it open,
32:50there's not enough
32:50chopped potato for me.
32:52There's a lot of that
32:53mashed style inside
32:55which is going to give you
32:56a really soft bite
32:57and I want the texture,
32:58I want the crunch.
33:00So this is
33:0274% potato
33:04but it's 13% onion.
33:06That's a lot of onion
33:07and that's going to make
33:09it much more moist
33:11as well.
33:12Moving on to the strong
33:13roots.
33:13So this is a cauliflower
33:14hash brown.
33:16This definitely looks
33:17much smoother.
33:19It's quite hard
33:19to distinguish
33:20the cauliflower
33:21but you can see
33:22some of the chopped
33:22potato,
33:24like some very little
33:25pieces in there.
33:26So 42% cauliflower,
33:3213% potato
33:33but it's got potato flakes
33:35in there as well
33:36so that's that
33:37mashed style
33:38consistency.
33:39So that definitely
33:41shows you
33:42why it's much
33:43wetter inside
33:44versus the other two
33:46which were much more
33:47rough chopped potato.
33:49It's going to be interesting
33:50to see which way
33:51the diners go here.
33:52Whether it's going to be
33:52smoother hash brown,
33:54the one in the middle
33:55or the one that's
33:56more chunky.
33:59Well, we're about
34:00to find out
34:01as back in the restaurant
34:03Tom has the results.
34:05Diners,
34:06we have something
34:07of a runaway winner
34:09that scooped up
34:1014 of your votes.
34:13It is hash brown
34:15A.
34:19And this hash brown
34:20is from Iceland
34:22with almost 90%
34:25of the votes.
34:26It's a victory
34:27for A,
34:28the chunkier option.
34:30Iceland hash browns
34:31at 2 pounds
34:32for 800 grams.
34:35Followed by our
34:36twist on the game,
34:37strong roots
34:38cauliflower hash browns
34:39at 6 pounds
34:40for 1 kilo.
34:43And in third place
34:44with no votes
34:46is M&S food
34:47hash browns
34:48at 3 pounds 50
34:49for 750 grams.
34:51Barbara,
34:54you have very
34:54discerning palates
34:55at your table
34:56because I think
34:57you might have
34:58detected the twist
34:59with hash brown
35:00C from strong roots.
35:02What do you think
35:03it was?
35:03Cauliflower.
35:05You are absolutely
35:06right.
35:07And I think our
35:08brunch has got it too.
35:09Bravo.
35:10Coming up,
35:14the diners sample
35:15a blue breakfast brew.
35:17Looks like
35:17laundry surgeon.
35:19And Chef Mike
35:20reveals the secret
35:21to the drink's
35:22unique hue.
35:24The diners don't realise
35:25they're actually
35:26drinking algae.
35:27Diners, after so much
35:46wonderful taste testing,
35:48I think you deserve
35:49a drink.
35:50And you might be
35:53thinking of a
35:54brilliantly red
35:55Bloody Mary
35:56or a glowing
35:58orange
35:59Bucks fizz.
36:00But I've got
36:01something altogether
36:03more wholesome
36:03for you.
36:05It's the latest
36:06breakfast craze.
36:07It's
36:08blue juice.
36:10Whoa.
36:11Blue juice.
36:15All right.
36:16Last one of the day.
36:18It's juice time.
36:18Let's do it.
36:20This final round
36:21pits the brand leader
36:22against two
36:23mid-market supermarkets.
36:26The diners will be
36:26tasting Morrison's
36:28Nourish Blue Blast,
36:30Innocent Blue Bolt,
36:32and Asda Blast of Blue
36:34Super Juice.
36:36Service, please.
36:38Merci.
36:41But what will our
36:42breakfast-loving diners
36:44make of the blue
36:44beverages?
36:46It looks like
36:46laundry surgeon.
36:48Yeah, it does.
36:48Well, this one kind of
36:49looks like washing up
36:50liquid.
36:51And can they work out
36:52what gives the juice
36:53its striking blue
36:54colour?
36:57Diners, it's time to
36:59taste blue juice A.
37:05Cheers.
37:06Cheers.
37:10It's got a little
37:11kick to it.
37:12What's the blue from?
37:13Maybe wheatgrass or
37:14something.
37:14You're getting warm,
37:16Christina, but that's
37:17not quite right.
37:19Tell me about the
37:21taste of A.
37:22It's fruity but
37:23citrusy fruity.
37:24Which fruits are
37:25coming through?
37:26I think mango and
37:28lemon.
37:29Right.
37:29Not really getting
37:30vegetables.
37:31It smells sweeter than
37:33it tastes.
37:34And you're looking for
37:35that tartness in your
37:36blue juice?
37:36Yes.
37:37Definitely.
37:41Will the diners be in
37:43for something sweeter
37:44with blue juice B?
37:46That's very appley.
37:48What's giving it the
37:49colour?
37:50Blueberries in there.
37:51Could be.
37:52It's got a really
37:53sweet taste to it.
37:55I think I still prefer A.
37:56A, I agree.
37:57Because it has a bit of
37:58ginger in there.
37:58The ginger was nice.
37:59The ginger was lovely.
38:00Perhaps blue juice C will
38:08get the diner's juices
38:09flowing.
38:10That's nice, isn't it?
38:12That's very mango-y.
38:13But will its tropical
38:15taste sweeten up our
38:17early morning dog walkers?
38:19Rob, what do you think
38:20of C?
38:21It's quite nice.
38:21It's not as strong as A,
38:24but it's got a good
38:25combination of flavours
38:27in there.
38:27Cucumber and maybe a bit
38:28of passion fruit.
38:29Oh, wow.
38:30I'm very encouraged
38:31by that, Rob.
38:32Yeah, I'll be really
38:34interested to see exactly
38:35what's in each of them.
38:36Yes, and whether your
38:38votes correspond with
38:39your drainage.
38:40Yeah.
38:43With all three juices
38:45sipped and scrutinised,
38:46the moment has arrived
38:48to choose a winner.
38:50Diners, it's now time
38:52to vote for your favourite
38:54blue juice.
38:55Will it be A, B, or C?
39:00In the kitchen,
39:01Chef Mike's got the
39:02inside track on the
39:04supermarket's secret to
39:05creating the drink's quirky
39:07colour.
39:08Over the last year,
39:09I've really noticed the rise
39:11of the blue juice.
39:12It's become a real trend.
39:15The ingredients for all of
39:16these are so similar.
39:18Apples, coconut water,
39:20grape, passion fruit.
39:22But what gives it this
39:24unusual colour?
39:26The answer is spirulina.
39:27The diners don't realise
39:29they're actually drinking
39:30algae.
39:32Spirulina, a type of
39:33microorganism commonly
39:35known as blue-green algae,
39:37is typically cultivated in
39:39large outdoor ponds,
39:41and once harvested,
39:42is dried and processed.
39:44This is the spirulina in a
39:47powder form, and to show
39:49what a difference the
39:50spirulina makes, I'm going
39:51to make a juice with all
39:52the other ingredients, and
39:54then add the powder at the
39:55very end.
39:57Mike mixes apple, grape,
40:00guava, and passion fruit
40:01juice with coconut water and
40:04a splash of lime.
40:06Mix that together.
40:07To create a juice similar to
40:09the ones the diners are
40:10drinking.
40:11It's just a classic
40:12tropical juice.
40:14Doesn't look that
40:14interesting.
40:15Definitely isn't blue.
40:17So let's add the spirulina.
40:19All I've done here is mix
40:21the powder with some water,
40:23just so that it's easily
40:25mixable.
40:27Spirulina is nutrient-dense.
40:29It's a source of B vitamins,
40:31several minerals, and plant
40:32protein, which has given rise
40:35to its reputation as a
40:36superfood.
40:37So you can see now, I mean,
40:41that's just far more
40:42interesting, right?
40:43It's got that bluey, almost
40:45green tinge to it.
40:47So the spirulina really is
40:49the hero in this dish.
40:50And it's not just for the
40:52colour.
40:52There's so much nutritional
40:53value to it as well.
40:54So it's a win-win for the
40:56supermarkets and brands.
41:00But which blue juice will be
41:02a win-win for our diners?
41:04Diners, we have a winner.
41:06It is blue juice A.
41:17And it's the brand Innocent.
41:21The winner, A, is Innocent
41:24Blue Bolt at four pounds for
41:26750 milliliters.
41:28In second place, it's C,
41:31Morrison's Nourish Blue Blast at
41:33two pounds for 750 milliliters.
41:37And coming last, it's B,
41:39Asda Blast of Blue Super
41:41Juice, also two pounds for
41:43750 milliliters.
41:45Natalie, you were very keen on
41:48blue juice A, weren't you?
41:49I was.
41:50It was the aftertaste of the
41:51ginger right at the end that
41:53made me think, yes, this is a
41:55really nice drink.
41:56Actually, there isn't any ginger
41:58in blue juice A.
42:00It is, however, twice the price
42:02of B and C.
42:04Is the cost a factor for our
42:06busy mums?
42:07Would that change your mind?
42:09No, not at all.
42:11Oh, gosh, a conclusive no.
42:14Well, I feel very health-induced
42:17by this wonderful voting.
42:27With the breakfast feast officially
42:29over, every dish devoured and
42:31debated, the kitchen crew is
42:34clocking off.
42:34That was a good day.
42:36It was smooth, we were
42:38efficient, diners are happy.
42:41What more can we ask for?
42:43As the kitchen closes its
42:45doors, there's just time for a
42:47final word from the restaurant
42:48on the day's delicious
42:50discoveries.
42:52Well, we've laid on a
42:54veritable breakfast buffet of
42:56delights for our discerning
42:58diners today, and their
43:00palates have shown that you can
43:01start your day with a range of
43:03options from
43:04premium brands to
43:06absolute
43:07bargains.
43:09Cheers.
43:11Next time, the Taste Test
43:13restaurant is serving up
43:14Indian food.
43:15It tasted like a black
43:16dal I've had before.
43:17My mum's made.
43:18From condiments to the most
43:20delicious curries.
43:21I think sea's a proper
43:22booner.
43:23To discover which are fit for
43:24a feast.
43:25They smell fantastic.
43:27And which get the boot.
43:28That's a bit like a leather
43:29shoe.
43:29You can do so much
43:37as the cuales you need to
43:42enjoy.
43:43I try.
43:43Yes.
43:43Yes.
43:43Yes.
43:44Yes.
43:44Yes.
43:45Yes.
43:45Yes.
43:45Yes.
43:46Yes.
43:46Yes.
43:48Yes.
43:48Yes.
43:48Yes.
43:49Yes.
43:49Yes.
43:50Transcription by CastingWords
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