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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 pass
00:20and try before they buy there's a different cuisine on the menu each week it looks like
00:29you turn the lights out it'll go in the dark but Tom Reed Wilson is always in charge oh how lovely
00:37you're here helping our diners discover which products pack a flavor punch I want to lick the
00:44plate and which mr. mark that's disgusting as we find out which supermarket favorites really offer
00:55good value for money with that bigger saving who would go for the bargain oh while in the kitchen
01:03chef Mike Reed is on a mission we need to be focused and we need to make sure our diners are happy yes
01:10chef to discover the tricks of the supermarket trade the supermarkets have one more secret up their sleeve
01:17to help you decide where to spend and where to save for the sake of saving a few Bob I would
01:23definitely make the switch this time the taste test restaurant serving up posh food bring it on Tom
01:34from caviar to lamb shanks it's quite a delicate flavor lamb the sauce just overpowers the taste of
01:41lamb and duck pate to melt in the middle puddings oh wow that's oozing like crazy our diners give their
01:49verdict on the most upmarket foods Britain's supermarkets have to offer it's light and it's it's delicious
01:56to discover which a fit for royalty creamy battery well-seeing good and which wouldn't grace a
02:04pauper's table I thought it was like dog food to be honest oh Nick I'm Tom Reed Wilson and welcome to
02:18the taste test restaurant now between you me and the lamppost today's posh food menu is right up my
02:26boulevard and these days we needn't spend hours in the kitchen to produce posh fair because the
02:32supermarkets are doing it for us but can we have fine dining at home without a blowout budget
02:38upstairs we're getting ready to welcome our most discerning diners meanwhile downstairs in the
02:44kitchen super chef Mike Reed is prepping the ritziest repast with chef Mike busy in the kitchen
02:53it's gonna be a good day we're prepped we're ready to go lots of good food on the table yeah I'm very
03:00positive the first diners have arrived at the taste test restaurant first in three peckish posties and
03:07a duo of amateur dramatists our thespians have arrived followed by two London cabbies and some fine food
03:18fanatics from Kensington the most prepossessing pair next a couple who enjoy Michelin starred restaurant
03:25dates and finally a quartet of classical musicians you have really earned your fare with all your fiddling
03:34our diners will taste five courses from the supermarket shelves not knowing which store they're from will they
03:44pick the fanciest dishes or have a taste for budget offerings and show you can have a champagne lifestyle
03:50on a lemonade budget welcome diners you know arguably you've come to the taste test restaurant on the
03:58very best day we're going to start with an amuse bouche and I'd very much like to amuse all your bushes
04:06with a taste of lumpfish caviar our diners will blind taste test three lumpfish caviars all accompanied
04:18by the same plain blinis they're labeled a B and C and neither our guests nor Tom will have any idea
04:26which is which these products are all sold at mid and premium supermarkets today's options are Elsinore
04:37lumpfish caviar from Waitrose like Berg lumpfish caviar from Morrison's and King's lumpfish row from M&S
04:45food all right let's go please service thank you oh my word oh thank you that's a lot of caviar
04:52diners it's time to tuck in to caviar egg
04:57mega salt it's very sorry it feels like the sea in it
05:07Charlotte Tristan what are you looking for in caviar layers of flavor rather than just
05:17being hit in the face with salt because when you smell this it doesn't smell like fish at all
05:21but when you taste it gives you a little bit of fish and then it's just salt unfortunately yes
05:26so will lumpfish caviar B be more to their tastes it's a bit more chewy than the other one it's got a
05:37little twang of vinegar I think I like this one better it's not as salty but you still get the fish
05:46taste the aftertaste is nice B is the best so far caviar's long been sort of is the best of the best
05:55our diners are tasting the cheaper lumpfish caviar but the caviar we associate with luxury is the
06:04unfertilized eggs of a fish called a sturgeon this is the finest caviar because it can take up to 18
06:11years to produce first discovered by the ancient Persians caviar which literally translates as bearing
06:18eggs was harvested in the Caspian Sea it was believed to have medicinal properties caviar
06:25caviar's association with opulence reached its peak when 19th century Russian czars served it at
06:30their banquets and it's been synonymous with luxury ever since back in the restaurant our distinguished
06:39guests tuck into lumpfish caviar sea let's have a go that's nice it's not just salt is it it's more gentle
06:51it's softer it's a more delicate flavor isn't it yes it's sweeter too isn't it it is now my beloved post is
07:01how is caviar seen amazing it's definitely the best one by far oh gosh you're pinning your colors to
07:08the mask Ellie oh yeah by far yeah by far it's very dark and intense yeah but glossy at the same time
07:15yes a definite win what about you Johnny back country mile disagreement on the band of B I don't think
07:22that's a little bit sweeter than C but still that's very easy to eat C yeah it's definitely easy to eat
07:28with all three caviars consumed I'm definitely having some more it's time for our diners to decide their
07:35winner the time has come to vote for your favorite lumpfish caviar a B or C and while the diners vote
07:47there is some residue on their plates that has caught chef Mike's attention and he's on a mission to find
07:53out what it is so I want to show you the colors of these because you can see quite a difference this
08:01one's waitrose you can really see under the light it's got that almost violet color if you compare it
08:09to this one you can see that's almost like a real dark blue here for Morrison's and then the final one
08:18from M&S it's even more blue Mike spotted a trade secret the lumpfish eggs have been dyed usually they're
08:27anything from gray to orange in color the dye makes them look like the much more expensive beluga if
08:35you think of caviar you're thinking of that jet black beluga caviar this little tin here we've got
08:41it's 30 grams and it's 95 pounds which is a huge cost Mike has a simple experiment that will reveal
08:50whether his suspicions about the lumpfish caviar are correct I've just got some normal cut up blotting
08:56paper and I'm literally just going to put a little bit of each on each piece of paper with the lumpfish
09:03caviar you're going to notice that the dye will seep out after a period of time with the beluga
09:10caviar the natural juices will come out but there'll be no color so I'm going to leave that now probably
09:17for about five ten minutes you can now clearly see the black dye here that has seeped away from the
09:25lumpfish caviar like the paper all the way around underneath it whereas if you compare it to the
09:32beluga caviar you can see the paper is actually completely dry all the way around so there's a clear
09:40visible difference now between the two and back on the restaurant floor is there a clear difference
09:48between our three supermarket offerings well diners the results of your votes are in and we have a
09:56winner by a considerable margin it is lumpfish caviar b this is like bird lumpfish caviar from morrison's
10:13so with around two-thirds of the vote the winner is like bird lumpfish caviar from morrison's at three
10:20pounds for a 50 gram jar followed by king's lumpfish roe from mns food at five pounds for 100 grams
10:29and in third place elsinore lumpfish caviar from waitrose at five pounds 30 also for 100 grams
10:37now johnny jenny and kelly were very keen on caviar c and you went rogue and voted for b are you vindicated
10:45to learn that the whole room practically is with you i have a smile on my face yes
10:50i thought it was a bit sweeter um than c cna i thought cna was a little bit too salty for me
10:56and sometimes it pays off to go rogue because you find out you've got lots of chums
11:03coming up our diners sample duck and orange pate it was like really thick in texture and then there
11:09was a lot of fatty deposits in it and chew on some lamb shanks
11:20so
11:30welcome back to the taste test restaurant where we're ingesting gourmet foods foods for the sort
11:36of soiree where you want your guests mouths to hang open in awe of your gastronomical grandeur for each
11:44course our diners will blind taste test three versions of the same dish from major supermarkets
11:51and it's time for them to tuck into the starter diners i think duck and orange is as lovely a
11:59partnership as ginger rogers and fred astaire with that in mind your starter is duck and orange patty
12:09this course is a battle between premium mid and budget supermarket duck and orange pates
12:18and as always each dish will be labeled a b and c so neither the guests nor tom know which pate is
12:24which and our starters today are mns food smooth duck and orange pate aldi specially selected duck and
12:33orange pate and sainsbury's taste the difference duck and orange pate with seville orange jelly all right
12:40let's go service please
12:44thank you so much
12:47diners it's time to tuck in to pate a
12:51it's very creamy it's very nice with the orange bit yeah well i've just had some without and it's
13:01also really smooth
13:05will pate a hit the high note with our classical musicians
13:09i would love to know what you think of pate a
13:12the smells better than the taste in my opinion the texture it's a bit slimy for me the orange bit
13:21i can dig that i like that you see that's my favorite thing with duck and orange because
13:25you want that citrus machete to cut through the richness he took the words right out of my mouth
13:30with mixed results for pate a what will our diners think of b
13:43that's definitely soft and more moosey
13:48and i like the um the foofiness what's foofiness yeah i do kelly likes the foofiness as well
13:56now barry are you chuffed with pate b um not as chuffed as the one before oh yes i felt the
14:05same that the b it the texture is almost like a chocolate mousse and i'm not sure i want pate
14:12to have that texture no that's too light and actually you can see that in pate b can't you
14:17can see the air bubbles in aerated aerated thank you barry i need you to flank me at all times
14:23yes diners it's time to taste pate c
14:36i like that it's quite perfumed always orange blossom rather than orange yes yeah i like the
14:43density that actually it's a really good texture will our london cabbies be hailing pate c as their
14:51favorite now brooke i see a lot of pate c left and i'm not sure if that's a bad sign uh yeah it
14:59wasn't for me oh really yeah i felt like it was like really thick in texture and then there was a
15:05lot of fatty deposits in it what about you nick i thought it was like dog food to be honest oh nick
15:11i didn't like don't sugar the beer really no it weren't nice at all oh but when i tasted a i thought
15:17that's not going to get beaten before i tried the rest so i really liked a will the other diners also
15:24have such strong opinions diners it's time to vote for your favorite duck and orange pate a b or c
15:33while they vote chef mike is in the kitchen delving into the secrets of what makes a tasty pate
15:43so for me pate is all about that buttery creamy sort of texture any chef worth their salt would do
15:52pretty much equal quantities of butter to livers because that's what gives it you know that taste
15:56that you want what can mike decipher about the use of butter in our pates from their ingredients lists
16:03i want to see what the diners have just tried upstairs so this is mns you've got 23% livers
16:09got some chicken liver in there some duck fat as well unsalted butter there's a lot of livers
16:15and there's a lot of butter so it looks like a good pate after livers unsalted butter is next on
16:22the ingredients list on the mns food pate indicating a butter content somewhere between 12 and 23 percent
16:30the next one sainsbury's more duck livers than mns which is good it's 30 percent but you've got pork
16:37fat which is it's a cheap ingredient butter is much further down the ingredients in the sainsbury's pate
16:45coming in seventh on the list finally what about our budget supermarket offering
16:51the last one which is aldi 20 percent duck livers so it's the least amount of livers in there so far
16:57you've got a lot of pork fat no butter it's also the reason why it's almost half the price of the mns
17:04pork is much cheaper than the duck and especially butter back in the restaurant
17:11which supermarket pate has buttered up our diners the winner is patty a
17:22now this is mns duck and orange pate so our top pate is mns food smooth duck and orange pate the
17:35most expensive of our three options and the one with the most butter it's three pounds twenty per 170
17:41gram pack in second place is pate c aldi specially selected duck and orange pate at one pound 69 for
17:50170 grams and third is pate b sainsbury's taste the difference duck and orange pate with seville orange
17:59jelly at two pounds 50 for 150 grams now nick this was your favorite by a very long way yeah as soon
18:09as i tasted a i thought it was lovely and i was hoping for a loaf of bread
18:13so put it all over the bread and it was lovely texture could taste a bit of the orange fantastic
18:22when it comes to duck and orange pate it seems our diners are quackers for the premium supermarket brand
18:29i'm not surprised mns won this one for me just looking at them it was the superior product
18:36as chef mike preps the next course the taste test restaurant diners eagerly await the main event
18:43now diners if you're hosting a very posh dinner party you need a real star turn for your main course
18:51and arguably you could do a lot worse than a toothsome lamb shank
19:01our three supermarket slow cooked lamb shanks have each been cooked in different marinades and sauces
19:08but our diners don't know what the flavor is or which supermarket they come from oh look wow
19:18the options are waitrose slow cooked harissa spiced lamb shanks mns food slow cooked massaman style lamb
19:26shanks and sainsbury's slow cooked lamb shanks with a mint and rosemary gravy oh i'm quite happy to eat all of this
19:33inside
19:38diners it's time to taste lamb shank a
19:43lamb a absolutely fantastic
19:54if i was on death row that'd be my meal of choice
19:58ian ian yes
20:03is a worthy of being a star turn at your dinner party
20:09i'm not quite sure about that actually it's a little bit sort of hard on the outside and i think
20:16the flavor could be stronger you're not wow dian i know no i know
20:22will lamb shank b be more of a showstopper
20:30i think this one's much more tender it's just slightly
20:33the way that it's seasoned is not really for me yeah i feel like yeah yeah it's not spicy it's not
20:38sweet yeah it's just kind of nothing yeah gosh now shank b looks like an entirely different kettle of
20:46fish or dish of lamb i was so excited about it yes but strangely enough i prefer a
20:54oh really traditional just mint and wine sauce it's quite a delicate flavor lamb the sauce would be
21:01it's not sort of overly spicy but it just overpowers the taste of the lamb yes
21:05time to find out if lamb shank sea has a more balanced flavor
21:15this tastes like a massive man i am a massive man man i feel like i could like taste the coconut
21:21and it's a bit too overpowering that is really good yeah it's definitely the best one that's a
21:27curry sauce right i don't know seasoned dinner party hosts is sea worthy yes sea
21:35was my absolute favorite oh that was unequivocal you left in there i thought it was visually the
21:41most appealing it's absolutely delicious but crucially tristan are you in agreement i i am in
21:47agreement i'm a bit i'm a bit concerned you're going to go around all the other tables and collect
21:50what's left i'm trying to try to take it dear diners it's time to vote for your favorite slow cooked lamb
21:59shank a b or c coming up chef mike reveals the secrets of the perfect side dish there's probably four or
22:11five layers in this one which is much more what i'd expect in a potato dauphin noir and the diners discover
22:18which lamb shank is their favorite a narrow victory for
22:39welcome back to the taste test restaurant where we're sampling some of the nation's favorite
22:43posh foods my delicious diners are voting for their magnificent mains but before i reveal the
22:50results mike's going to reveal the secret to a mouth-watering lamb shank
22:57in the kitchen chef mike's looking at the three products the diners are testing
23:02they're from m&s food sainsbury's and waitrose and he's examining how the lamb shanks are cooked
23:09all three of these lamb shanks are marketed as slow cooked and this one from waitrose is 10 hours slow
23:18cooked which is incredible the lamb shanks are slow cooked in a process known as sous vide in french
23:26it basically means under vacuum and you can see here these have been vacuum packed in plastic the
23:33marinades in there they then get sealed submerged in water and cooked at a controlled temperature
23:39and what's great for the supermarkets cooking in this method means they can just do volume and it
23:45consistently cooks it the same way every time and leaves you with a really soft succulent piece of meat
23:53to achieve this the supermarkets go through a multi-step process mike's recreating it on a small scale
24:00first he pops a seared lamb shank into a vacuum pack bag and adds a red wine marinade so this is the
24:09backpack machine and i'm going to suck the air out of it now watch this air disappear
24:13once the bag is vacuum sealed it goes into a pan of water with a sous vide wand a heating element
24:24similar to that of a kettle it's what controls the temperature of the water and helps circulate it
24:30around so this is now going to cook for 12 hours at 85 degrees after that long cook at a low temperature
24:38the lamb shank is ready to be finished off in a pan
24:41look at this see how it just pulls away that beautiful meat don't need a knife
24:52two forks that for me is lamb shank perfection
24:57back in the restaurant which slow cooked lamb shank was the perfect pick for our diners
25:09well diners the votes are in and it's a narrow victory for
25:20lamb shank c
25:22yes this is from mns and it's slow cooked massaman curry lamb shank now please may i have a show of
25:36hands if you voted for lamb shank c
25:42berry why was lamb shank c such a clear winner for you it was just the most flavorsome moist plump um
25:52and just delicious wonderful now berry you're hosting a posh dinner party is this worthy of gracing your table
26:00certainly it is um i would pretend that i'd created it
26:06you're a girl after my own heart barry thank you very much
26:12the winner lamb shank c is mns food slow cooked massaman style lamb shanks at 14 pounds for 924 grams
26:22second is lamb shank a sainsbury's slow cooked lamb shanks with a mint and rosemary gravy at 7 pounds 50
26:29for 680 grams and finally option b comes in third waitrose slow cooked harissa spiced lamb shanks at 10
26:38pounds for 720 grams
26:40so when it comes to the main it's the premium lamb shank that steals the win
26:49and in the kitchen chef mike is busy prepping the next course
26:53diners we've had the perfect main it's really time for the perfect side and this is my absolute favorite
27:01it's potato dauphinoise
27:09this is a contest between supermarkets premium range potato dauphinoise a luxurious mix of potato and cream
27:18all three options are labeled a b and c so the guests and tom are in the dark as to the brand of the
27:25perfect side dish they will be tasting little deluxe potato dauphinoise in a creamy cheese sauce
27:33waitrose number one potato dauphinoise and tesco finest golden baked potato dauphinoise
27:40i'm liking the look of the middle ones i'm happy to have the crispy ends yeah i'll just take these crispy
27:57edge pieces that you definitely won't want
27:58you will be sharing
28:05so what will the taste test diners think of potato dauphinoise a
28:16like it yeah do not it's good the crunch is perfect on top is all right yeah oh now this is arousing my
28:25whole snout is it the best taste of the day yeah yeah i think it's up there it's up there i think
28:33it's very nice it could use a little bit of salt for me like i i don't enjoy too much salt on the food
28:39so i feel like this it's just right let's hit the sweet spot with the salt yeah ironically
28:45next will potato dauphinoise b be seasoned to perfection
28:57that's a lot better that's a lot better creamy battery well-seasoned it's also like i prefer the
29:04thin potatoes they could get cooked properly and then crisp up a bit which is very nice
29:09it's got a little bit of crunch got the herbs it's got the cream soft potatoes i think that's winning
29:22this tasty side dish has its roots in the southeast of france in an area historically known as le dauphine
29:32originally considered peasant food potato dauphinoise found favor just before the french revolution
29:38when senior marshal of france the duke of clermont tonner served local dignitaries the dish
29:46and while some purists believe potato dauphinoise should not include cheese
29:51famed french chef augustus goffier known as the father of modern cuisine included it in his recipe
29:58and our supermarkets have followed suit
30:01back in the restaurant will the diners think potato dauphinoise c is fit for their palates
30:10it's a bit bland i think it's only just edible really
30:21that's disgusting
30:25it's a little hard now dauphin was see have i entered a dauphin was debate
30:30we we have i'm a fan of a and cully it just doesn't look nice it was hard the potatoes are really
30:37hard so whether they just like cut thick the quality of b was so high so b was your favorite by quite a
30:45long way yeah lots more flavor with the dauphinoise devoured the guests must decide which is their top pick
30:53dear diners please vote for your favorite potato dauphinoise a b or c and as the votes are counted
31:05in the kitchen chef mike peels back the layers on what makes the perfect potato dauphinoise
31:12nothing says posh dinner quite like a potato dauphinoise
31:17screams luxury absolute indulgence but it's actually quite hard to get right so letting the
31:25supermarkets do it for you saves you quite a bit of time so what i'm looking for in a potato dauphinoise
31:32is lots of thin layers of potato with a nice sauce and a beautiful gratin of cheese on top
31:39so i want to take a closer look underneath the cheese so i'm going to start with lidl
31:45so the potato is quite thick they're quite sporadic there's one potato here one potato there
31:52rather than a really nice like layered dolphin was potato the cheese is nicely colored it's nicely
31:58caramelized next it's the premium supermarket offering with the waitrose dolphin was potatoes
32:06you can see that they've introduced herbs on top it's quite a thick layer of cheese as i dig down
32:12there's a good probably four or five layers in this one which is much more what i'd expect in a potato
32:18dolphin was if i had a criticism it would probably be that the potatoes are almost too soft
32:24with the tesco dolphin was oh the strong smell of nutmeg as i peel back this cheese this is probably
32:34the driest of all three as well like there's nowhere near as much sauce the potatoes are that little bit
32:40thicker but not too thick i think this is probably closest to the classic so it's going to be really
32:48interesting to see how the diners have voted on this course back on the restaurant floor the results
32:55are in we have a resounding winner i think it will come as no surprise it is potato dauphinoise b
33:07now this is waitrose potato dauphinoise and it is the most expensive of our collection but
33:21it is such a clear winner with almost 75 of the votes the runaway winner is b waitrose number one
33:31potato dauphinoise at three pounds 95 for 420 grams followed by a tesco finest potato dauphinoise
33:41at three pounds for 400 grams and in third is c little deluxe potato dauphinoise at one pound 99 for 400
33:51grams can i have a show of hands for the voters of dauphinoise b
33:57i think i'm going to come to ginny the sauce was thick it was a good crunchy cheesy
34:06top and the potatoes were soft but still a little firm all around perfection oh i say i'm suddenly
34:12getting very very hungry coming up it's chocolate melt in the middle puddings for dessert but will they
34:21be oozy oh wow that's oozing like crazy or snoozy there's chocolate all over my mouth and i feel like
34:30i need to brush my teeth
34:42oh dear diners i hope you don't think it's over familiar if i say you've melted me in the middle a
34:53little bit today and i'd very much like to do the same for you via your desserts it is chocolate melt
35:04in the middle puddings this course is all about timings we want it to have that soft gooey center
35:19the dessert today pits a brand leader against supermarket premium ranges
35:25and with each being labeled a b or c
35:27the diners and tom won't know which pudd is which the diners will be tasting goo chocolate melting
35:37middle mns food collection chocolate melt in the middle puddings and little deluxe belgian chocolate
35:44melt in the middle puddings service please well well well oh wow that's oozing like crazy
35:55diners the time has come to try chocolate melt in the middle pudding a
36:07i might need to go back and have that whole thing to be fair
36:11once i would just think that was like goo or something
36:16peter vonny what do you think of choccy pudding a yeah no it's crunchy but it doesn't have enough
36:22melt yeah you kind of have to tease it out well hopefully we're going to have more natural oozing
36:29as we progress
36:33will the guests be in for more ooze with chocolate pudding b
36:36it's got a nice crunchy outsides yeah it's not quite as sweet as a
36:47very detailed descriptions please of b because i want to eat it
36:52it's far more substantial than a and the look of c it's light and it's it's delicious but i loved a
37:02but i think i love b even more oh gosh oh well that's a very happy position to be in
37:09created in the 1980s the era of the first super chefs and nouvelle cuisine the origins of these
37:19desserts are hotly contested by high-end chefs french chef michel bra says he created the dish
37:27by placing a cube of frozen chocolate ganache and some cake batter and baking it
37:32whereas super chef jean george vongerichten also claims he originated the pudding when he removed
37:39a chocolate cake from the oven too early but found the unbaked center was particularly tasty
37:47while we may never know the exact origins of this dessert we do know that these posh pudds are delicious
37:53and will that be true of melt in the middle pudding c
38:07c's actually doing it it's more like a brownie texture i like the crunchy outside
38:14now most of the c plates are practically naked the texture for me i feel like there's chocolate
38:23all over my mouth and i feel like i need to brush my teeth almost after eating that slightly claggy
38:28i slightly disagree the flavor is really nice and rich in a good way yes you wouldn't want to have
38:34like anything bigger than what was served because it is very rich now that all the desserts are tasted
38:41it's time to decide a winner diners please vote for your favorite chocolate melt in the middle pudding
38:49a b or c in the kitchen chef mike wants to discover the secret of how the supermarkets put the melt
39:00in the melt in the middle puddings i think what everyone's looking for with these chocolate puddings
39:06you want that oozing center for a supermarket to be able to achieve that for something that you're cooking
39:13at home it's very hard with our diners noticing a difference in ooze between the products mike's
39:20investigating whether there are any differences in the uncooked puddings so i'm going to start off with
39:26liddle
39:31it's almost that fudgy sort of texture and consistency so you can see it's been partially cooked already but
39:39when i pop it in the microwave the middle is essentially going to loosen up and get runny
39:44whilst the outside will go a little bit more cakey so let's cut into the goo one now looks very similar
39:51to the little one it looks beautiful and fudgy and soft i think that will cook up really well
39:59our last one is the mns oh wow that's very different you have the outer which looks very similar to
40:08the first two you can almost see that almost cube shape right and that's a different type of chocolate
40:16in there so that's going to melt in the microwave all these desserts have very precise cooking instructions
40:25mike wants to see how the different pudding construction impacts the melting middles if he
40:30cooks them for longer than recommended
40:32first he's overcooking the branded product which uncooked was all one texture the goo first
40:45you can see that's just become a cake to be fair looks moist but i want that melting center
40:52and next he's overcooking the mns food offering which has a separate ganache style middle wow look at that
41:00you can see it's a completely different color to the rest of the cake mns has been very smart by
41:05putting in that different center to almost guarantee you an oozing melting middle whereas with the other
41:13two it's really important to stay on top of those cooking instructions
41:21with the secrets to a good ooze revealed which dessert has come top with our diners
41:26diners diners the votes are in and we do have a very clear winner it's chocolate melt in the middle
41:36pudding a
41:43this pudding is from little yes the winner a is little deluxe belgian chocolate melt in the middle
41:52puddings at two pounds 49 for a pack of two with joint second place for b mns food collection
42:00chocolate melt in the middle puddings at five pounds for two and c goo chocolate melting middle
42:07three pound 75 also for two the resounding winner in this instance is actually half the price of mns
42:17so you've also picked a bargain bravo diners
42:27with all the posh nosh scoffed and rated there's just time for a final thought from the restaurant
42:34do you know i feel like i've just hosted the most delicious dinner party our diners voted with their
42:41taste buds and the premium supermarkets won the day but there was a good showing from the budget and
42:47mid-market supermarkets i suppose on this occasion oscar wilde was right when he said
42:54i have the simplest of tastes i'm always satisfied with the best good night
43:01next time it's a fabulous feast from the east that look crisp when the diners tuck into chinese food
43:13man you've left that clean which fills them up with joy they were the most tender and just made me happy
43:28so
43:39so
43:40you
43:41Transcription by CastingWords
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