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00:00restaurant we've been expecting you this is no ordinary eatery diners it's time to tuck in yes
00:09yes it's where diners put supermarket foods to the test service on the pass and try before they buy
00:20there's a different cuisine on the menu each week it looks like you turn the lights out it'll glow
00:25in the dark but tom reed wilson is always in charge oh two come through helping our diners discover
00:35which products pack a flavor punch i want to lick the plate and which missed the mark that's disgusting
00:46as we find out which supermarket favorites really offer good value for money with that
00:52bigger saving who would go for the bargain oh while in the kitchen chef mike reed is on a mission
01:01we need to be focused and we need to make sure our diners are happy yes chef to discover the tricks
01:07of the supermarket trade the supermarkets have one more secret up their sleeve to help you decide
01:13where to spend and where to save for the sake of saving a few bob i would definitely make the switch
01:19this time it's rise and shine as we serve up breakfast food i'm going to enjoy this one
01:28from porridge pots to croissants oh you can smell the butter and sausage and bean bakes to hash browns
01:36c does not look appetizing at all does it our diners give their verdict on which dishes have get up and go
01:43light crumbling chicken good boxes and which should just get up and go no i wouldn't feed that to the dog
02:04i'm tom reed wilson and welcome to the taste test restaurant today is all about breakfast because many
02:12people say it's the most important meal of the day so it's doubly important that we sample the best
02:19breakfast offerings from our supermarkets upstairs we're readying the restaurant for our bright-eyed
02:26and bushy-tailed diners who will be passing judgment on foods to make your mornings memorable meanwhile
02:33downstairs in the kitchen super chef and early bird mike reed is prepping for service
02:39breakfast breakfast is all about speed people want to eat and go so we need to deliver it quickly
02:46and we need to deliver it well ready to go yes let's do it the pressure's on today because we brits
02:53love our breakfasts spending more on the first meal of the day than any country in europe around 11
03:00billion pounds each year ready to start tasting our first breakfasters have arrived i have company
03:09they include a trio of busy working mums you look absolutely delicious friends who work together in
03:17the hospitality business ollie harry welcome welcome welcome sisters from the emerald isle who love a full
03:25irish a pair of vicars up early for church on sundays we just straighten that cloth for our ladies of the
03:33cloth besties who love to brunch and a group of early morning dog walkers now with a whole merry band
03:45today our diners will enjoy five dishes tasting three options from major supermarkets and brands each
03:52time after every course they'll vote for their favorite dear diners welcome you know to add an air of
04:02authenticity to our first taste test we really wanted a table of three bears but the zoo wouldn't let us do
04:09that we're starting with porridge golden syrup flavored porridge pots to be precise
04:22our diners will blind taste three golden syrup porridge pots but will they be too hot too cold or just right
04:34they're labeled a b and c and neither our diners nor tom will have any idea which is which
04:44this is a battle between a mid-range and a premium supermarket and a leading brand
04:48in no particular order the options are quaker golden syrup flavor porridge pot
04:58sainsbury's golden syrup flavor porridge pot and waitrose golden syrup flavor porridge pot
05:07all right let's go service please thank you very much ladies
05:10the instant porridge pots arrive at the tables containing just the dry ingredients oh
05:21they're gonna bring something to put in it i hope so it's gonna be a bit
05:26luckily chef mike is on hand to add the exact amount of boiling water specified by the manufacturer each
05:33time after mike's added the water thank you the diners must wait three minutes before stirring
05:43then it's time to tuck into porridge pot a
05:46it's still a little bit watery more watery than i'd personally like i don't hate it but it's bland
05:58perhaps porridge a will answer the vicar's prayers kim claire is gone was it as good as it looks yeah it really was
06:10yeah i really liked it very creamy very creamy but it still had enough texture in there yes yes you can
06:17see the oats in that can't you they've kept their form kim would have gone a bit sweeter but kim just put
06:23about two teaspoons of sugar on her cereals so that could take a spoon i might need help
06:34diners mike is going to pour for porridge b
06:41three minutes later porridge b is ready to taste
06:47oh it smells like a reed diffuser it's not a reed diffuser you're horrible
06:53that's lovely and will our sisters think porridge b is scrumptious too
06:59hello christina hello sinead now is the golden syrup coming through
07:04yes i think so and it's not overpowering a was a bit synthetic for me so perhaps a happier
07:12balance of flavors in b i think so for me so far yeah and you're in concert here
07:18which i always find heartening
07:23porridge pot b is a hit with our diners and no wonder instant porridge is a global success story
07:36it's been a staple since prehistoric times but by the late 20th century porridge had fallen out of
07:42favor stodgy gray and slow to cook it didn't seem to have a place in modern life
07:50that all changed in 1998 when quaker introduced their instant porridge pots to the uk
07:57suddenly porridge was fast and fashionable by the mid 2000s the porridge industry was soaring with everyone
08:06from elizabeth hurley to tony blair kate moss to david cameron enjoying a bowl full the nation had
08:13officially fallen back in love with this breakfast staple and worldwide the instant porridge industry
08:21is now worth an astonishing 2.5 billion pounds a year
08:30but will our diners fall in love with porridge sea
08:34the flavor in the sea is amazing i can't lie yeah and the texture of the oats is really nice yeah
08:40now harry you're a chef in a pub and a hotel yes i am what do you think of sea
08:47the sea is like a runny it was the runniest of the three yeah did you not like the consistency as
08:55much of no not as much b was the perfect one in terms of consistency ah and flavor wise was b
09:01delivering i preferred the sweetness of c and the hard question is are you going to go for consistency
09:08or sweetness good question so with all three porridge pots tasted the diners must now pick a winner
09:19diners it's time to vote for your favorite porridge pot will it be a b or c
09:28while our diners deliberate in the kitchen chef mike is going to lift the lid on supermarket instant
09:35porridge pots but first he's making a good old-fashioned porridge it's literally the oats some milk and my
09:43spoon that's it i've been stirring this for about 10 minutes and it's only now just starting to come
09:50together so how do the shop bought porridge pots achieve the same creamy consistency in just a couple
09:57of minutes mike sifting through the dry ingredients for clues first up it's waitrose you can see all
10:08that milk powder coming out of it that's what gives you that creaminess it's a huge amount you can see
10:15with these oats they're really quite small and that's because of a process they go through where they
10:20steam them and flatten them so that's how they get such a quick cook on the oats by breaking it down
10:29it's their secret trick with this really so next up we have sainsbury's
10:36the oats are looking very similar to the first one though as well it's quite crushed almost
10:42i would say there's probably a little bit less milk powder in this one though
10:45finally mike wants to see how brand leader quaker compares straight away i can see a difference there
10:53the oats are still broken up but you do have far more bigger pieces as well it's going to have a
10:59better texture to it there'll be a bit more of a bite which i definitely enjoy with my porridge it's
11:04going to be interesting to see which one the diners go for back in the restaurant it's time to reveal
11:13our diners favorite porridge pot well diners your votes are in yes and we have a winner but by a very
11:24very narrow margin i mean one vote the winner is porridge pot b
11:35no which is from sainsbury's perhaps its triumph is all the sweeter because it has beaten by one vote
11:48porridge pot c which is by the brand leader quaker so in the battle of the porridge pots it's a victory
11:56for sainsbury's golden syrup flavor porridge pot at 65p for 64 grams
12:01in second place it's quaker golden syrup flavor porridge pot at one pound 30 for 57 grams
12:11and coming in last is waitrose golden syrup flavor porridge pot at 75p for 70 grams
12:19well diners i'm hugely grateful because as a room you've picked a wonderful winner that happens to be
12:25wonderfully reasonable you are savvy savvy savvy shoppers coming up there's a shock result in the
12:35restaurant diners i can't believe what's happened and it's the battle of the sausage and bean bakes
12:45b is so much better than a i've actually found beans and they taste like beans
13:03welcome back to the taste test restaurant a wise person once suggested that the route to health and
13:09happiness is to breakfast like a king and i have to agree so we're testing some of the very best foods
13:18to start your day for each round of the taste test our diners will try three versions of the same dish
13:25from major supermarkets and brands
13:27new ones
13:29diners it's time to introduce a certain je ne sais quoi to your breakfasts
13:35a little french flair to your petit-dejeuner it is of course time for croissants christina
13:49all right let's get these croissants in now
13:51we're almost at service time with its buttery flaky layers
13:56The croissant has become a firm British favourite, with tens of millions flying off the shelves each week.
14:03This round is a battle between one premium, one mid-market and one budget supermarket.
14:10Remember, the diners and Tom have no idea which is which.
14:15The pastries they're testing are...
14:18The Bakery at Asda All Butter Croissants
14:21M&S Food All Butter Croissants
14:24And Aldi Specially Selected All Butter Croissants
14:28I don't think there's a person in the world that doesn't love the smell of croissants.
14:33Service please!
14:36So many croissants, wow.
14:39Oh, they smell so delicious. They smell really good.
14:42Oh, it looks like baseline on a diet.
14:46Diners, it's time to taste croissant A.
14:54Bon Appetit.
14:56Okay. Light.
14:59Crumbly.
15:01Buttery.
15:03I think it's ticking good boxes.
15:06But will A butter up our brunch-loving besties?
15:10How is croissant A?
15:12It started off really strong and then it faltered.
15:15Oh no, why?
15:17Well, it was a good crunch and then it was just thick and hard on the inside.
15:22So you wanted it more aerated inside?
15:25Yes.
15:25Yeah.
15:26It's a little too doughy on the inside and not much flavour.
15:29Perhaps croissant B will raise the bar.
15:40Well, I'm very heartened by this sight because you're very busy mums.
15:44Yes.
15:45And I can get a look-in sometimes with breakfast. Do you, Natalie?
15:48No, it's just what can we get to get out the door?
15:51Yes.
15:52So this is a treat.
15:53It's a very treat.
15:54Yeah, this is a nice treat.
15:55And is croissant B a treat?
15:58No.
15:58No.
15:59Unfortunately, we didn't really like it.
16:01Oh.
16:01No layers, really.
16:03It looks more like bread, we were saying, than a pastry.
16:06And the flavour.
16:07Yes.
16:07It's not buttery like croissant should be.
16:10So this hasn't delivered on any of your criteria?
16:14No.
16:14Unfortunately not.
16:15While croissant B may lack Gaelic flair, the diners would be surprised to learn that the origins of the croissant aren't French at all.
16:29This breakfast favourite actually originated in Austria in the Middle Ages as a kipferl, a curved bun made from yeasted wheat dough, similar to a brioche.
16:39When the kipferl was introduced to Paris in the 1830s by an Austrian baker, the Parisians fell in love and adopted it as their own.
16:51The word croissant referred to the crescent shape of the bread.
16:56But it wasn't until the 1900s that the French version of the croissant emerged.
17:01The first recipe was published in 1915, using the flaky, butter-rich dough we know and love today.
17:09But will our diners fall in love with croissant C?
17:16There's so many layers in this one of pastry compared to the other one.
17:21It's light.
17:22Very light.
17:24It's really buttery.
17:27Yeah.
17:27Delicious.
17:29Hello, my lovely dog walk.
17:31Hello.
17:32So what do we think of C?
17:34Delicious.
17:34Yes.
17:35Kate, right in there.
17:36And are we in agreement here?
17:38Yeah, yeah, 100%.
17:40So, Rob, what makes it so good?
17:42It's not too sweet.
17:44It's also not too dry either.
17:47Well done, C.
17:49So, which of our croissants will take the crown?
17:53Diners, it's time to vote for your favourite croissant.
17:57A, B, or C?
18:00While the diners ponder over their preferred pastry, in the kitchen, Chef Mike wants to take
18:07a closer look at the inside of the supermarket croissant.
18:10For me, a good croissant is all about the butter and the layers.
18:18And the way you achieve the layers is a process called lamination.
18:22And it's where you fold your pastry and then you add your butter.
18:26It's a really long, intensive process.
18:28But that will then give you the beautiful layers that you associate with a croissant.
18:33And that's what I'm looking for with these.
18:35The first one up is Aldi.
18:37That's not bad, to be honest with you.
18:39You've got lots of layers in there.
18:41I'd like to see bigger air pockets.
18:44But they're pretty decent, to be fair.
18:46And this is 26% butter.
18:49So, not bad.
18:49That's quite a decent amount.
18:50Next up, it's M&S food.
18:54It has got layers, but they should be more defined.
18:58The air pockets are good, but you can see down here, it's quite dense.
19:03There should be a lot more aeration in there, and it should be a nicer structure.
19:07The most expensive of the three, it also has the highest percentage of butter, at 29%.
19:14That's a really nice amount of butter.
19:16So, the flavour, the taste should be good.
19:18I like that from M&S.
19:20Moving on to Asda, it looks dense, even before I've cut into it.
19:26So, I don't have high hopes.
19:29Yes, you should have, like, nice circular layers all the way through a croissant.
19:34Whereas this one's almost just air pockets.
19:37So, this is only 18% butter.
19:39So, much less than the other two.
19:42So, that's a shame, because the lamination's not there, and the butter's not quite there either.
19:47Back in the restaurant, it's the moment of truth, as we reveal our diner's top pastry pick.
19:54Diners, I can't believe what's happened.
19:58We have a clean suite for croissant C.
20:08And croissant C is from Aldi.
20:15So, the results of the three croissant choices, all packs of four, are...
20:21Aldi's specially selected all-butter croissants, the unanimous winner, at £1.95.
20:27And with no votes, are M&S food, all-butter croissants, at £2.50.
20:35And the bakery at Asda, all-butter croissants, at £1.40.
20:39So, I know that I'm going to be spoilt for choice in this room, for people to rave about this croissant.
20:46But I'm going to come to Kim.
20:48It was absolutely wonderful.
20:50I'm one of those people that has to cut a croissant and smother it with butter.
20:55But that, see, I could eat it naked.
20:59Not me, not me, the croissant.
21:01So, in the croissant challenge, it's a landslide victory for the budget supermarket option.
21:15Diners, we Brits love a hearty breakfast, but there just isn't time for a full English or a full Irish before we dash off to work every morning.
21:25So, some clever soul has jammed some of the key ingredients into a pastry casing.
21:32Stand by for sausage and bean bakes.
21:41Crispy, comforting, and convenient, these puff pastry bakes are the ultimate grab-and-go for Brits.
21:49We spend an average of just seven minutes making breakfast, less than any other nation on Earth.
21:57In this round, our diners will be putting frozen offerings from a brand leader and two budget supermarkets to the test.
22:04The options are Greg's Sausage, Bean and Cheese Melts from Iceland,
22:12Aldi Crestwood Sausage, Bean and Cheese Bakes,
22:15and Liddle What's Cooking Sausage and Bean Melts.
22:20A looks like really crispy and golden, doesn't it?
22:22What do you think of C?
22:25It's perfect.
22:27Diners, time to try Sausage and Bean Bake A.
22:34Yeah, I like that. It's quite cheesy.
22:41The cheese is really tasty.
22:44How is A?
22:46It's really nice. You can taste the cheese in the beans.
22:49And the pastry looks good. It looks wonderfully golden.
22:52Very crispy.
22:53It's a rave for A.
22:54Yes, 100%.
22:56With good reviews for Sausage and Bean Bake A,
22:59it's time for the diners to sample Bake B.
23:02B is so much better than A.
23:06I've actually found beans, and they taste like beans.
23:08The quality of the pastry on B is much better.
23:12With Sausage and Bean Bake B hitting the right flavour notes,
23:16how will Bake C perform?
23:18I don't like the flavour in this.
23:20And the pastry...
23:21..feels a bit dry.
23:24Pastry's definitely dry.
23:25It's not flaky enough.
23:27Will our brunch-loving besties agree
23:29that C's pastry has run out of puff?
23:32What do we think of Sausage and Bean Bake C?
23:35We're not a fan.
23:36Oh, dear.
23:37See, it doesn't have that flakiness.
23:40Yeah.
23:40And what about the filling?
23:41I didn't like the taste.
23:43It tasted very artificial.
23:44Yeah.
23:45And very salty.
23:46Oh, dear.
23:47So deficient in every aspect.
23:49With the breakfast bakes devoured,
23:53the diners must now decide which is best.
23:57Diners, it's time to vote
23:58for your favourite Sausage and Bean Bake.
24:01Will it be A, B, or C?
24:05Coming up, Mike discovers the secret
24:08to preventing a soggy-bottomed bake.
24:11The way they built these is very, very small.
24:14And one breakfast item misses the mark.
24:18Way too much onion.
24:20Wouldn't feed that to the dog.
24:34Welcome back to the Taste Test restaurant
24:36where we're tasting some of the nation's favourite breakfast foods.
24:40While my delicious diners vote
24:42for their favourite Sausage and Bean Bakes,
24:45Mike's got the inside track
24:47and what's really inside them.
24:49In the kitchen,
24:51Mike's examining the three products
24:53the diners are testing cooked from frozen.
24:56They're from Greggs at Iceland,
24:59Aldi,
25:00and Lidl.
25:02Looking at these straight away out of the oven,
25:04they're perfectly shaped and no leakage.
25:07All three of them have done a good job with the pastry.
25:09So, I want to have a look inside now at the filling.
25:14Mike's on a mission to find out
25:16how the supermarkets prevent a soggy bottom on their bakes.
25:20The way they've built these is very, very smart.
25:24The sausages being on the outside almost acts as a barrier,
25:27so that helps keep the pastry nice and crisp on the outside
25:30and avoid leakage.
25:32The cheese is running through the bean mix,
25:34which will help thicken that sauce a little bit as it melts.
25:37So, that definitely helps keep it inside really nice and neatly.
25:42Next, Mike takes a forensic look at the ingredients
25:45to see if there's anything else
25:46stopping the baked bean sauce from seeping.
25:49So, we're starting with Lidl.
25:52So, they've got methylcellulose,
25:54which is the thickener and stabilising agent.
25:57So, I reckon that's what they're using
25:58to help thicken this sauce.
26:01So, this is the Greggs from Iceland.
26:04And if I look at the stabilise again,
26:06you've got methylcellulose.
26:07It seems to be in all of them.
26:10Yeah, it's here in the Aldi one as well.
26:13The methylcellulose, derived from plant-based fibre,
26:16becomes gel-like when it absorbs liquid.
26:20When you look at these bakes,
26:22it's not a bad thing
26:23because they really have executed it well.
26:26And to get a nice, crispy, golden pastry on the outside,
26:29it's a real challenge for the supermarkets,
26:32and they've nailed it.
26:33But which breakfast bake has bagged the top spot?
26:38Back on the restaurant floor,
26:40the results are in.
26:43Diners, we have a winner.
26:46With a whopping 13 votes,
26:50it's sausage and bean bake B,
26:54which is Greggs at Iceland.
27:02So, the results of the frozen bakes,
27:05all packs of two, are
27:06Greggs sausage, bean and cheese melts from Iceland,
27:10the clear winner, at £3.50.
27:14Followed by A,
27:16Aldi Crestwood sausage, bean and cheese bakes,
27:19at £1.39.
27:21And coming third is C,
27:23little what's cooking sausage and bean melts,
27:26at £1.39.
27:27Now, Oli, I have to come to you,
27:30because you think it's a superior bake.
27:33Definitely, yeah.
27:33The beans are so much nicer in it compared to the other two.
27:36And the pastry too?
27:37Every element in it was much nicer, yeah.
27:39When it comes to breakfast,
27:42it seems our diners are willing to pay those extra pennies
27:46for the perfect pastry.
27:48Dear diners,
27:50I hope I'm not going to make a complete hash
27:52of the introduction to this next course,
27:54because it is, of course,
27:56hash browns.
27:59But one of these hash browns has a twist.
28:04I wonder if you'll be able to work out what it is.
28:12So, C takes, what, 13 to 15?
28:14So, I'm going to put them in now.
28:17The hash browns in this round
28:19pit a brand against mid and premium supermarkets.
28:23As ever, our diners will judge on taste alone.
28:27They won't know which brand is which.
28:29The choices are
28:31M&S Food Hash Browns,
28:33Iceland Hash Browns,
28:35Iceland Hash Browns.
28:36And in a special twist,
28:38they'll also be tasting
28:39Strong Roots Cauliflower Hash Browns.
28:43But will our diners detect the difference?
28:46Service!
28:47Thank you very much.
28:54C does not look appetising at all, does it?
28:58It's a little bit floppy.
28:59It looks super, I think.
29:01Yeah, very nice texture.
29:02I think it was really crunchy.
29:04And the texture of the crunch kind of added to the flavour.
29:07And are you getting a little bit of garlic, a little bit of salt and pepper?
29:12Yes.
29:13I think it's just right the season.
29:14It's a lovely balance, Rob.
29:15Yeah, absolutely.
29:16Will hash brown B tickle their taste buds too?
29:20It's absolutely delicious.
29:21Yes.
29:22Yes.
29:23It's really nice.
29:24And the hash brown B tickle their taste buds too?
29:27It's actually quite nice.
29:28No, no, no, way too much onion.
29:29And the hash brown B tickle their taste buds too?
29:34a little bit of garlic, a little bit of salt and pepper.
29:37Yes, I think it's just right, the seasoning.
29:39So a lovely balance, Rob.
29:41Yeah, absolutely.
29:43Will hash brown bee tickle their taste buds too?
29:50It's actually quite nice.
29:51No, no, no, way too much onion.
29:53Wouldn't feed that to the dog.
29:56Now, Luke, I would say hash brown bee
29:59looks more dissected than eaten.
30:02Because I couldn't possibly eat any more of it.
30:03Really?
30:04It doesn't have that crispy kind of outer coating.
30:07So bee wouldn't make it onto your brunch table?
30:10No, definitely not.
30:11No way.
30:13Hash brown bee may not have found favor with our brunch buddies,
30:17but these potato bites have been a crowd pleaser
30:20for almost 200 years.
30:25Originally, a simple way to use up leftover spuds,
30:28a recipe for hashed potatoes was first published
30:31in the United States in 1835.
30:34And by the mid 20th century,
30:36they'd become a staple breakfast side dish
30:39in American diners everywhere.
30:41It was the spread of McDonald's in the UK in the 1980s
30:46that brought hash browns to the British breakfast table.
30:49These days, despite their American roots,
30:5260% of Brits say they've become a quintessential part of the full English.
30:57Today, the worldwide frozen hash brown market is estimated to be worth up to £6 billion a year.
31:06A true testament to how the humble potato can become a global phenomenon.
31:11Back in the restaurant, it's time to taste hash brown C.
31:19It's got a softer texture.
31:21Yeah, I can definitely smell C. It's got veggies in it.
31:23With veggies.
31:24Probably cauliflower.
31:25Cauliflower, yeah.
31:26Cauliflower, yeah.
31:27Mmm.
31:28It's nice.
31:29It's still quite tasty, though.
31:30Yeah.
31:31With all three hash browns hoovered up,
31:34our diners must now decide which is the best.
31:38Diners, it's time to vote for your favourite hash brown.
31:42Will it be A, B, or C?
31:46Our diners have detected a difference in flavour and crunch between the products.
31:52So Chef Mike's taking a closer look at what's beneath the hash brown's crispy coating.
31:57I love a hash brown.
31:59And for me, it's all about texture.
32:02All three will be put to the test straight from the freezer.
32:06First up, it's Iceland.
32:08This looks really good.
32:10So you can see there's visible big chunks of potato in this.
32:14It's going to go really nice and crispy on the outside,
32:17and you're going to get a beautiful bite in the middle.
32:23So you've got 84% potato in this, and then you've got dried potato flakes.
32:27Potato flakes, a dehydrated form of mashed potato, help bind the potato pieces together
32:34and soak up any excess moisture as the hash brown cooks.
32:39Will M&S Foods offering impress Mike with its filling?
32:42So if we break it open, there's not enough chopped potato for me.
32:47There's a lot of that mashed style inside, which is going to give you a really soft bite.
32:52And I want the texture. I want the crunch.
32:54So this is 74% potato, but it's 13% onion.
33:01That's a lot of onion, you know, and that's going to make it much more moist as well.
33:06Moving on to the strong roots.
33:08So this is a cauliflower hash brown.
33:11This definitely looks much smoother.
33:14It's quite hard to distinguish the cauliflower, but you can see some of the chopped potato,
33:18like some very little pieces in there.
33:25So 42% cauliflower, 13% potato, but it's got potato flakes in there as well.
33:31So that's that mashed style consistency.
33:34So that definitely shows you why it's much wetter inside versus the other two,
33:41which were much more rough chopped potato.
33:44So it's going to be interesting to see which way the diners go here.
33:47Whether it's going to be smoother hash brown, the one in the middle,
33:50or the one that's more chunky.
33:54Well, we're about to find out.
33:57As back in the restaurant, Tom has the results.
34:00Diners, we have something of a runaway winner that scooped up 14 of your votes.
34:07It is hash brown A.
34:14And this hash brown is from Iceland.
34:18With almost 90% of the votes, it's a victory for A, the chunkier option.
34:25Iceland hash browns at two pounds for 800 grams.
34:30Followed by our twist on the game, strong roots cauliflower hash browns at six pounds for one kilo.
34:38And in third place, with no votes, is M&S food hash browns at three pounds 50 for 750 grams.
34:48Barbara, you have very discerning palates at your table,
34:51because I think you might have detected the twist with hash brown C from strong roots.
34:57What do you think it was?
34:58Cauliflower.
35:00You are absolutely right.
35:02And I think our brunch has got it too.
35:04Bravo.
35:08Coming up, the diners sample a blue breakfast brew.
35:12It looks like laundry surgeon.
35:14And Chef Mike reveals the secret to the drink's unique hue.
35:19The diners don't realize they're actually drinking algae.
35:22The diners sample a blue breakfast brew.
35:37The diners sample a blue breakfast brew.
35:39The diners, after so much wonderful taste testing, I think you deserve a drink.
35:47And you might be thinking of a brilliantly red Bloody Mary,
35:51or a glowing orange Bucks fizz.
35:56But I've got something altogether more wholesome for you.
36:00It's the latest breakfast craze.
36:02It's blue juice.
36:05All right, last one of the day.
36:12It's juice time.
36:13Let's do it.
36:15This final round pits the brand leader against two mid-market supermarkets.
36:21The diners will be tasting Morrison's Nourish Blue Blast, Innocent Blue Bolt,
36:27and Asda Blast of Blue Super Juice.
36:31Service, please.
36:32Let's see.
36:36But what will our breakfast-loving diners make of the blue beverages?
36:41It looks like laundry surgeon.
36:43Yeah, it does.
36:43Well, this one kind of looks like washing up liquid.
36:46And can they work out what gives the juice its striking blue color?
36:52Diners, it's time to taste blue juice A.
37:00Cheers.
37:01Cheers.
37:01It's got a little kick to it.
37:07What's the blue from?
37:08Maybe wheatgrass or something.
37:10You're getting warm, Christina, but that's not quite right.
37:14Tell me about the taste of A.
37:16It's fruity but citrusy fruity.
37:19Which fruits are coming through?
37:21I think mango and lemon.
37:23Right.
37:24Not really getting vegetables.
37:26It smells sweeter than it tastes.
37:29And you're looking for that tartness in your blue juice?
37:31Yes.
37:32Definitely.
37:37Will the diners be in for something sweeter with blue juice B?
37:40That's very apple-y.
37:41That's very apple-y.
37:42So what's giving it the color?
37:44Blueberries in there.
37:45Could be.
37:47It's got a really sweet taste to it.
37:49I think I still prefer A.
37:51I agree.
37:52Because it had a bit of ginger in there.
37:53The ginger was nice.
37:54The ginger was lovely.
37:55Perhaps blue juice C will get the diner's juices flowing.
38:05That's nice, isn't it?
38:07That's very mango-y.
38:09But will its tropical taste sweeten up our early morning dog walkers?
38:14Rob, what do you think of C?
38:15It's quite nice.
38:16It's not as strong as A.
38:19But it's got a good combination of flavors in the cucumber and maybe a bit of passion fruit.
38:24Oh, well, I'm very encouraged by that, Rob.
38:27Yeah, I'll be really interested to see exactly what's in each of them.
38:31Yes, and whether your votes correspond with your drainage.
38:38With all three juices sipped and scrutinized, the moment has arrived to choose a winner.
38:45Diners, it's now time to vote for your favorite blue juice.
38:50Will it be A, B, or C?
38:55In the kitchen, Chef Mike's got the inside track on the supermarket secret to creating the drink's quirky color.
39:03Over the last year, I've really noticed the rise of the blue juice.
39:07It's become a real trend.
39:09The ingredients for all of these are so similar.
39:13Apples, coconut water, grape, passion fruit.
39:17But what gives it this unusual color?
39:21The answer is spirulina.
39:23The diners don't realize they're actually drinking algae.
39:25Spirulina, a type of microorganism commonly known as blue-green algae, is typically cultivated in large outdoor ponds.
39:36And once harvested, is dried and processed.
39:39This is the spirulina in a powder form.
39:43And to show what a difference the spirulina makes, I'm going to make a juice with all the other ingredients and then add the powder at the very end.
39:52Mike mixes apple, grape, guava, and passion fruit juice with coconut water and a splash of lime.
40:00Mix that together.
40:02To create a juice similar to the ones the diners are drinking.
40:06It's just a classic tropical juice.
40:09Doesn't look that interesting.
40:10Definitely isn't blue.
40:12So let's add the spirulina.
40:14All I've done here is mix the powder with some water.
40:18Just so that it's easily mixable.
40:22Spirulina is nutrient-dense.
40:24It's a source of B vitamins, several minerals, and plant protein.
40:29Which has given rise to its reputation as a superfood.
40:34So you can see now, I mean that's just far more interesting, right?
40:38It's got that bluey, almost green tinge to it.
40:42So the spirulina really is the hero in this dish.
40:45And it's not just for the colour.
40:47There's so much nutritional value to it as well.
40:49So it's a win-win for the supermarkets and brands.
40:52But which blue juice will be a win-win for our diners?
40:59Diners, we have a winner.
41:03It is Blue Juice A.
41:08And it's the brand, Innocent.
41:15Oh!
41:15The winner, A, is Innocent Blue Bolt at £4 for 750 millilitres.
41:23In second place, it's C, Morrison's Nourish Blue Blast at £2 for 750 millilitres.
41:31And coming last, it's B, Asda Blast of Blue Super Juice.
41:37Also £2 for 750 millilitres.
41:41Natalie, you were very keen on Blue Juice A, weren't you?
41:44I was.
41:45It was the aftertaste of the ginger right at the end that made me think,
41:49yes, this is a really nice drink.
41:51Actually, there isn't any ginger in Blue Juice A.
41:55It is, however, twice the price of B and C.
41:58Is the cost a factor for our busy mums?
42:02Would that change your mind?
42:04No, not at all.
42:06Oh, gosh, a conclusive no.
42:09Well, I feel very health-induced by this wonderful voting.
42:22With the breakfast feast officially over, every dish devoured and debated,
42:27the kitchen crew is clocking off.
42:30That was a good day.
42:31It was smooth.
42:32We were efficient.
42:34Diners are happy.
42:36What more can we ask for?
42:38As the kitchen closes its doors, there's just time for a final word from the restaurant.
42:44On the day's delicious discoveries.
42:47Well, we've laid on a veritable breakfast buffet of delights for our discerning diners today.
42:54And their palates have shown that you can start your day with a range of options,
42:58from premium brands to absolute bargains.
43:04Cheers.
43:04We'll see you next time.
43:06Next time, the Taste Test restaurant is serving up Indian food.
43:10It tasted like a black doll I've had before.
43:12My mum's made.
43:13From condiments to the most delicious curries.
43:16I think sea's a proper boona.
43:17To discover which are fit for a feast.
43:20They smell fantastic.
43:21And which get the boot.
43:23That's a bit like a leather shoe.
43:24The Taste Test.
43:41The Taste Test.
43:46The Taste Test.
43:49Transcription by CastingWords
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