Video Transcript

(music plays)

An animation shows a shopping cart fill up with groceries.

The BBC logo appears.

Alice says EVERY DAY WE FACE A
HUGE NUMBER OF CHOICES ABOUT
FOOD.

Sean is in his thirties, clean-shaven and bald. He wears jeans and a black and white striped sweater.

Sean pushes a shopping cart and says EVERYTHING FROM WHAT
WE BUY....

Alice says TO WHETHER IT'S
GOOD FOR US....

Alice appears in a lab, analysing a sample of butter.

Alice is in her late thirties, with long straight blond hair with bangs in a half-do. She wears a printed blue and gray dress and a pendant necklace.

Tom is in his forties, clean-shaven and bald. He wears a white T-shirt and a striped apron.

Tom says AND HOW TO COOK IT.

Tom squirts a lemon on a hot pan.

[sizzling]

Tom says BEAUTIFUL!

Alice says IN THIS SERIES WE'RE
GOING TO USE OUR EXPERTISE TO
HELP YOU MAKE THE BEST FOOD
CHOICES.

Alice fills up a piece of dough with compressed air.

She says WOW!

Alice says WE WANT TO IMPROVE YOUR
COOKING....

Tom teaches Suzanne how to cook fish.

Suzanne is in her forties, with long slightly wavy brown hair. She wears a white sleeveless top.

Tom says WELL DONE, GIRL.

Suzanne says LOOKS DELICIOUS.

Tom says HIGH FIVE THAT.

Alice says YOUR HEALTH...

Dirty dishes appear under ultraviolet light.

Alice says SO EVEN IF I WASH MY HANDS
MY FOREARMS ARE STILL
CONTAMINATED.
AND YOUR BANK BALANCE.

Sean says SO WHAT ARE YOU
GETTING WHEN YOU SPEND EXTRA
MONEY?

A caption reads "Alice."

In a lab, Alice says I'M SCIENTIST ALICE
ROBERTS.
I'LL BE LOOKING AT THE LATEST
RESEARCH INTO NUTRITION TO
FIND OUT WHAT'S GOOD FOR US,
AND WHAT'S NOT.

The caption changes to "Sean."

Sean says I'M JOURNALIST SEAN
FLETCHER.
I'LL INVESTIGATE WHICH
EVERYDAY PRODUCTS ARE VALUE
FOR MONEY AND WHICH ARE A
RIP-OFF.

The caption changes to "Tom."

Tom says AND I'M CHEF TOM
KERRIDGE.

Tom opens a bottle of wine.

[popping]

Tom says AND I'LL BE SHARING MY TRICKS
OF THE TRADE THAT I GUARANTEE
WILL FIRE UP YOUR TASTE BUDS.

Tom dishes up a meal for Sean and Alice.

Sean says WOW, THAT LOOKS
GREAT.

Alice says WE'RE GOING TO DISH
UP THE PLAIN FACTS, SO WE CAN
ALL ENJOY OUR FOOD MORE.

Tom says CHEERS.

Alice and Sean says CHEERS.
[glasses clinking]

(music plays)

An animation shows a circular platform spins as it shows different settings: a kitchen, a supermarket and a lab. The platform spins once more to shows a sign with the name of the shows. It reads "Food detectives."

(music plays)

Alice says COMING UP...
WE PUT CLAIMS THAT CHILLIES
COULD HELP US LOSE WEIGHT TO
THE TEST.

Thomas Barber is in his forties, clean-shaven and bald. He wears a blue suit, blue shirt and a yellow tie.

A man in his forties says WE JUST WANNA PUT
ABOUT FOUR LEVEL TEASPOONS IN.

Alice pours some chilli powder on a meal and says THAT'S GOING TO BE
EXTREMELY HOT.
TOM SHARES HIS TRADE SECRETS
FOR A BRITISH CLASSIC.

Tom says AND THE TRICK TO MAKING
GOOD GRAVY, BANANA SHALLOTS.
AND I'VE KEPT THE SKIN ON.

Alice says AND SEAN FINDS OUT
HOW TO MAKE SENSE OF FOOD
LABELS.

A man in his forties says I THINK YOU'D NEED A
PhD IN MATHS TO DO ALL THE
CALCULATIONS.

A man I his thirties laugh.

Alice says FIRST UP...
WE ALL KNOW WHAT WE'VE GOT
TO DO TO LOSE WEIGHT...
EAT LESS, EXERCISE MORE.
BUT IT CAN BE HARD WORK, WHICH
IS WHY THE INTERNET IS FULL OF
WEIRD DIETS AND MIRACLE PILLS.

Online headlines read "Hurrah! It’s the steak and chocolate diet- which is easier to keep to because it has enough fat." And "The Ketogenic diet: high fat, high hopes."

Alice says MOST OF THESE QUICK-FIX WAYS
TO LOSE WEIGHT ARE TOO GOOD TO
BE TRUE.
BUT RECENTLY ONE STORY STOOD
OUT FROM THE CROWD.
SCIENTISTS HAVE APPARENTLY
DISCOVERED A SUBSTANCE SO
POWERFUL, THAT IT COULD BOOST
THE BODY'S ABILITY TO BURN
FAT, EVEN WITHOUT EXERCISE.
THE SECRET IS HIDDEN AWAY,
INSIDE HERE.

She shows a chilli and says THE CLAIM IS THAT CHILLIES
COULD HELP US TO BURN A FEW
MORE CALORIES, AND I WANT TO
PUT THAT TO THE TEST.
DOCTOR THOMAS BARBER FROM THE
UNIVERSITY OF WARWICK IS IN
CHARGE OF THE EXPERIMENT.
OUR VOLUNTEER ISABEL IS GOING
TO BE LOCKED IN THIS SEALED
CHAMBER FOR THE NEXT NINE
HOURS.

Isabel is in her twenties, with shoulder-length straighten brown hair in a side part. She wears jeans, a white tip and a dark vest.

Thomas says IT'S A BIT LIKE A
SUBMARINE, FROM THE OUTSIDE.

Alice says ISABEL WILL BE FED
ONE MEAL WITH CHILLI AND ONE
WITHOUT.
THE FIRST IS THE MEAL WITH
CHILLI.

Thomas says SO WE JUST WANNA PUT
FOUR LEVEL TEASPOONS IN.

Alice says RIGHT, WELL WE'LL SEE
HOW SHE DEALS WITH THIS THEN.
SO THAT'S YOUR BREAKFAST,
ISABEL.
I DON'T KNOW IF YOU NORMALLY
EAT CURRY FOR BREAKFAST.

Isabel says NO, NOT WHAT I'D
NORMALLY HAVE.

Alice says THE AIRTIGHT CHAMBER
WILL HELP US TO ANALYZE CHANGES
IN ISABEL'S METABOLIC RATE.
THAT'S A MEASURE OF HOW
QUICKLY THE BODY IS BURNING
CALORIES.
IT'S CALCULATED BY RECORDING
THE AMOUNT OF OXYGEN THAT
ISABEL BREATHES IN AND THE
CARBON DIOXIDE THAT SHE
BREATHES OUT.
HALF AN HOUR AFTER SHE'S
EATEN, WE LOOK TO SEE IF THE
CHILLI IS HAVING ANY EFFECT.

Thomas points at a chart on a screen and says AS YOU CAN SEE WHEN
SHE ATE THE CHILLI MEAL HER
METABOLISM GOES UP TO THIS
LEVEL HERE.

Alice says THE FIRST INDICATIONS
ARE THAT THE CHILLI IS HAVING
A STRIKING EFFECT ON HOW MANY
CALORIES ISABEL IS USING UP.
IT'S DOWN TO SOMETHING INSIDE
THE CHILLI, THE CHEMICAL THAT
GIVES THEM THEIR FIERY HEAT.
CAPSAICIN, FOUND MAINLY AROUND
THE WHITE CORE AND SEEDS.
CAPSAICIN'S EFFECT ON US HAS
TO DO WITH A CERTAIN TYPE OF
FAT IN OUR BODIES.
WE'VE ALWAYS KNOWN THAT BABIES
HAVE THIS TYPE OF FAT, BUT
SCIENTISTS HAVE RECENTLY FOUND
IT IN ADULTS, TOO.

Alice and Thomas now stand in front of a projection screen with a cross-section image of the human body.

Thomas says WHAT LIGHTS UP IS
METABOLICALLY ACTIVE TISSUES.

Alice says SO I CAN SEE THAT THE
HEART IS REALLY LIGHTING UP
HERE AS BEING METABOLICALLY
ACTIVE AND REALLY GLOWING.
BUT THERE'S ALSO ALL THIS
GLOWING GOING ON UP IN THE
ARMPITS AND UP IN THE NECK.
SO WHAT'S THAT?

Thomas says THIS IS ACTUALLY
ACTIVE BROWN FAT.

Alice says WE ALL HAVE TWO KINDS
OF FAT.
WHITE FAT AND BROWN FAT.

A slide on the projection screen shows white fat cells to the left and brown fat cells to the right.

Thomas says THIS IS WHAT FAT
LOOKS LIKE UNDER THE
MICROSCOPE.
AND ON THE LEFT SIDE HERE YOU
CAN SEE THE TYPICAL APPEARANCE
OF WHITE FAT, AND ON THE RIGHT
SIDE WE CAN SEE WHAT BROWN
FAT LOOKS LIKE.

Alice says WHEN WE EAT CHILLI,
THE CAPSAICIN TURNS ON THIS
BROWN FAT.
AND ACTIVATING THE BROWN FAT
MAKES US BURN CALORIES AND USE
UP WHITE FAT.

Thomas holds a tiny brown cube and says SO IF YOU IMAGINE,
THIS AMOUNT OF BROWN FAT,
WHICH IS AROUND TWO OR THREE
GRAMS, IF THIS WAS ACTIVATED
OVER THE COURSE OF A WHOLE
YEAR, IT WOULD ACTUALLY BURN
ITS WAY THROUGH AROUND FOUR
KILOGRAMS OF FAT.
THIS AMOUNT OF LARD.

He points at several blocks of lard on a table.

Alice says THAT'S FASCINATING.
SO ESSENTIALLY THIS WHITE FAT IS
ACTING LIKE A FUEL DEPOT FOR
IT.

Thomas says THAT'S ABSOLUTELY
RIGHT.
IT'S ACTUALLY AN ASTONISHING
ILLUSTRATION OF THE POTENTIAL
FOR THIS BROWN FAT
FACILITATING WEIGHT LOSS.

Alice says BACK IN THE CHAMBER,
ISABEL HAS NOW EATEN BOTH OF
HER MEALS AND HAS BEEN
MONITORED THROUGHOUT.
A song goes ALL BY MYSELF,
DON'T WANNA BE...

Isabel gets out of the chamber.

Thomas says OKAY, ISABEL.
HOW WAS THAT?
HOW DID YOU FIND IT?

Isabel says IT'S NICE TO BE BACK
OUT.
YES, IT'S BEEN A LONG NINE
HOURS.

Alice says I'LL BET IT'S NICE TO
BE ON THE OUTSIDE.

Isabel says IT IS INDEED.

Alice says OUT OF SOLITARY
CONFINEMENT.
IT'S TIME TO COMPARE HOW MANY
CALORIES SHE BURNED AFTER EACH
MEAL.

Thomas says ARE YOU INTERESTED
IN SEEING THE RESULTS?

Isabel says I AM INDEED.

Thomas says OKAY.

A chart appears on screen. It reads "No chilli: 259 calories. Chilli: 317 calories."

Alice says SO ISABEL BURNT UP
AN EXTRA 58 CALORIES, AFTER
EATING THE CHILLI MEAL,
COMPARED WITH THE NON CHILLI
MEAL.
THAT'S THE EQUIVALENT OF GOING
FOR A FIVE-MINUTE RUN OR
SKIPPING ONE SMALL CHOCOLATE
CHIP COOKIE.
DID YOU HAVE ANY IDEA THAT
CHILLI HAD THIS EFFECT ON THE
BODY?

Isabel says WELL, NO, I'VE
ACTUALLY BEEN REALLY SURPRISED
WITH WHAT'S BEEN FOUND TODAY.
IT'S VERY INTERESTING.

Alice says DOCTOR BARBER'S RESEARCH
SHOWS THE POWER OF CHILLI.
CAPSAICIN CAN STIMULATE THE
BODY TO BURN MORE CALORIES AND
IN THE PROCESS, BURN MORE FAT.
JUST EATING A SMALL MEAL WITH
CHILLI IN IT REALLY DOES MAKE
YOUR BODY BURN MORE FUEL, BUT
IF YOU ARE HOPING TO SHED THE
POUNDS I'M AFRAID YOU CAN'T
JUST RELY ON CHILLI.

(music plays)

The opening sequence plays again.

(music plays)

In a professional kitchen, Tom says I'VE BEEN A CHEF FOR
OVER TWENTY YEARS, AND IN THAT
TIME I'VE LEARNED PLENTY OF
TRICKS OF THE TRADE.
I'M TALKING ABOUT TIPS AND
TECHNIQUES THAT AS A CHEF,
I SEE AS SECOND NATURE, THAT
YOU MIGHT NOT KNOW ABOUT.
NOW I'D LIKE TO SHARE WITH YOU
THOSE TRADE SECRETS, SHOW YOU
THAT WITH A LITTLE BIT OF
PRACTICE, HOW EASY THEY ARE TO
MASTER.

(music plays)

Tom says IF YOU'VE MADE A MOUTH
WATERING ROAST DINNER, THEN
YOU'LL WANT A GRAVY TO MATCH.
LOTS OF PEOPLE TRY AND FAIL
WITH GRAVY, SO THIS IS HOW
MANY PROFESSIONAL CHEFS MAKE
THEIRS.
FIRST THING IS ROASTING A BIT
OF MEAT.
LEAVE IT TO REST SO THE TRAY
THAT'S GOT ALL THESE LOVELY
ROASTING JUICES AND BITS OF
MEAT IN THERE, LOADS OF
FLAVOUR.
AND IT'S IMPORTANT THAT WE KEEP
THIS 'COS THIS IS GONNA PUT
LOADS OF DEPTH INTO THAT
GRAVY.
JUST GONNA PUT IT ON THE HEAT.
AND AS IT'S HEATING UP, JUST
KIND OF RELEASE ALL THOSE
LOVELY BITS.

He stirs the roasting juices with a wooden spoon.

Tom says THIS IS GONNA BE THE BASE TO
THE GRAVY, THIS IS WHAT'S
GONNA HELP THICKEN IT.
NEXT YOU ADD TWO HEAPED
TABLESPOONS OF PLAIN FLOUR AND
COOK FOR TWO MINUTES.
THEN POUR IN A COUPLE OF
LADLES OF GOOD QUALITY CHICKEN
STOCK, AND FINALLY, GIVE IT A
WHISK.
AND THE TRICK TO MAKING GOOD
GRAVY IS TO TAKE YOUR TIME,
BIT BY BIT, JUST SLOWLY LET
THAT FLOUR COOK OUT.
AND JUST WHEN IT'S ALL BEEN
ABSORBED AND IS QUITE THICK,
YOU CAN ADD ANOTHER, LADLE OR
TWO.
AFTER FIVE MINUTES LOWER THE
HEAT.
NOW YOU MIGHT THINK THAT LOOKS
GOOD ENOUGH AND STOP THERE.
BUT HERE'S HOW CHEFS GO ONE
STAGE FURTHER, AND TRANSFORM
THE FLAVOUR OF GRAVY.
FIRSTLY, THYME.
SO THESE ARE WHOLE THYME
SPRIGS, GONNA LEAVE THEM TO
INFUSE.
NOW THESE ARE SLICED BUTTON
MUSHROOMS.
NOW THESE HAVE GOT THEIR OWN
NATURAL WATER IN THEM, SO WHEN
THEY GO IN THEY'LL BREAK DOWN,
AND SLIGHTLY LOOSEN UP THAT
GRAVY, BUT THEY ALSO HAVE A
WONDERFUL FLAVOUR TO THEM,
THEY'LL GIVE LOTS OF BODY TO
A SAUCE.
AND THEN LASTLY, BANANA
SHALLOTS.
THESE HAVE A WONDERFUL
SWEETNESS TO THEM.
I'VE NOT FRIED THEM OFF SO AS
THEY COOK, ALL OF THEIR
NATURAL JUICES WILL RELEASE
INTO THAT GRAVY.
HERE'S ANOTHER LITTLE TIP:
LEAVE THE SKIN ON THE SHALLOTS
NOW THE REASON FOR THIS IS
SKIN GIVES COLOUR.
IT'S GONNA GIVE A LOVELY LIGHT
BROWN TINGE TO THIS ALREADY
LOVELY BROWN CHICKEN GRAVY.
OKAY, THIS GRAVY'S BEEN GENTLY
SIMMERING AWAY, SO WHAT I'M
GONNA DO IS PASS IT THROUGH A
FINE SIEVE, INTO A SAUCEPAN.
AND THIS WAY, GET OUT ALL OF
THOSE BITS AND BOBS.
NOW THE LAST THING TO GO IN
IS A SPLASH OF WINE.
NOW IN A LOT OF SAUCE RECIPES
THEY TELL YOU TO ADD THE WINE
AT THE BEGINNING AND BOIL THE
ALCOHOL AWAY.
BUT, WITH ME, I LIKE TO ADD IT
AT THE END, THAT WAY YOU USE
LESS OF IT, AND IT GIVES IT A
REAL RAW KICK OF ALCOHOL THAT
KIND OF CUTS THROUGH THE
RICHNESS OF THE GRAVY YOU'VE
ALREADY MADE.
SO JUST A LITTLE SPLASH.
IT DOESN'T TAKE MUCH.
AND THAT'S AMAZING,
IT SUDDENLY LIFTS EVERYTHING,
IT BRINGS IT TO LIFE, IT MAKES
IT FEEL ALIVE.
THOSE ROASTING JUICES FROM THE
TRAY MEANS IT DOESN'T NEED ANY
SEASONING BECAUSE IT'S ALREADY
SALTY ENOUGH.
GRAVY JUG READY FOR SERVING.
AMAZING ROAST CHICKEN,
WATERCRESS SALAD, LOVELY ROAST
POTATOES, BUT MOST
IMPORTANTLY, PERFECT GRAVY.
FEW SIMPLE RULES, SUPER
SMOOTH, EVERY SINGLE TIME.

Alice says TRUE OR FALSE?
FRESH TUNA IS AN OILY FISH,
BUT CANNED TUNA ISN'T.

Tom says THE ANSWER IS TRUE.
OILY FISH HAS TO CONTAIN
OMEGA 3.
THE CANNING PROCESS REMOVES
MUCH OF THIS OMEGA 3, SO
ONLY FRESH TUNA QUALIFIES AS
AN OILY FISH.

Sean says TEN YEARS AGO THE FOOD
STANDARDS AGENCY ASKED THAT
FOOD PRODUCTS HAVE NUTRITIONAL
INFORMATION PRINTED ON THE
PACKAGING.
THEY RECOMMENDED A TRAFFIC
LIGHT SYSTEM.
THE IDEA IS THAT GREEN, AMBER
OR RED, SHOWS US AT A GLANCE
IF THE FOOD WE'RE THINKING OF
BUYING, HAS LOW, MEDIUM, OR
HIGH AMOUNTS OF SUGARS, FAT
AND SALT.
UT IT'S NOT ALL THE SAME FOR
EVERYTHING.
HAVE A LOOK AT THIS ONE.
SOME MANUFACTURERS DON'T USE
COLOURS AT ALL.
AND THIS ONE HAS RED ON A RED
BACKGROUND.
IT'S NOT JUST THE COLOURS OF
THE TRAFFIC LIGHT LABELS THAT
ARE INCONSISTENT.
IT CAN ALSO BE VERY DIFFICULT
TO ACCURATELY COMPARE
NUTRITIONAL INFORMATION
BETWEEN PRODUCTS.
THE PROBLEM IS IT'S LEFT UP
TO THE FOOD MANUFACTURERS TO
INTERPRET THE RULES OF THE
TRAFFIC LIGHT SYSTEM.
LAW PROFESSOR AND LABELLING
EXPERT RICHARD HYDE FROM THE
UNIVERSITY OF NOTTINGHAM IS
GOING TO SHOW ME WHAT TO LOOK
OUT FOR.
SO WHAT'S THE STORY BEHIND
NUTRITION LABELLING, BECAUSE
IT'S NOT VERY CLEAR?

Richard is in his thirties, clean-shaven and with short wavy brown hair. He wears glasses, a blue shirt and a black jacket.

Richard says IT'S REALLY, REALLY
CONFUSING FOR CONSUMERS.
IT'S IMPORTANT THAT THEY KNOW
A BIT MORE ABOUT HOW TO READ
THOSE LABELS.

Sean says WE'RE GOING TO PUT
THE LABELLING SYSTEM TO THE
TEST WITH THE HELP OF THE
BEST MINDS WE COULD FIND.
THREE TOP CHESS PLAYERS.
GOOD MORNING, EVERYONE.

A man in his forties, a woman in her thirties and a man in his fifties arrive.

The man in his fifties says MORNING.

Sean says TIM, ALEX AND STEVE
ARE AS SMART AS IT GETS WHEN
IT COMES TO TACTICS AND
STRATEGY.
WE WANT TO SEE IF THEY CAN
FIGURE OUT HOW MUCH FAT, IS IN
SOME EVERYDAY FOODS, IN JUST
TEN SECONDS.

Tim is in his forties, with short wavy gray hair and an incipient beard. Alex is in her thirties, with long brown hair in a braid. Steve is in his fifties, clean-shaven and with short straight gray hair.

Richard says THAT'S THE AMOUNT
OF TIME THAT PEOPLE GENERALLY
SPEND IN THE SUPERMARKET,
LOOKING AT THE NUTRITION
LABEL.

Sean says NOW IF
YOU
GUYS CAN'T
GET IT RIGHT THERE IS NO HOPE
FOR THE REST OF US.
[laughter]

Sean says ARE YOU READY THEN?
OUR CHESS PLAYERS WILL ORDER
THE FOOD FROM ONE TO THREE,
THE LEAST FAT, TO THE MOST.
THEY'RE STATING WITH THREE
PACKS OF SLICED HAM.
YOUR TIME STARTS NOW.

Tim says IT'S GOT IT ON THE
LABEL SOMEWHERE.

Steve says HAS IT?

Sean says FIVE SECONDS UP.

Tim says FAT IS THE FIRST ONE.

Alex says 1.4.

Sean says THREE, TWO, ONE.

Alex says 0.7.

Sean says TIME'S UP.
I'M GOING TO BE STRICT WITH IT.
BUT IT SEEMS LIKE THE GUYS HAD
DECIDED ON SOMETHING AND ALEX
CAME IN AND SABOTAGED IT.
ARE YOU HAPPY WITH THAT?

Tim says I'M HAPPY WITH THE LAST
MOVE.
I THINK IT'S GOOD.

Sean says OKAY.
BUT HOW DID THEY FARE?

Richard says YOU DIDN'T GET IT
RIGHT, I'M AFRAID.
THESE TWO SHOULD HAVE BEEN
SWAPPED AROUND.

She swaps choices 1 and 2.

Sean says BUT, RICHARD, THAT'S
COUNTER INTUITIVE, ISN'T IT?
BECAUSE THIS IS THE ONE WITH
THE MOST AMOUNT OF FAT.
IT'S GOT 1.4 GRAMS OF FAT,
COMPARED TO 0.7 GRAMS AND
0.8 GRAMS.

Richard says THERE'S SOMETHING
FUNNY GOING ON HERE WITH THE
PORTION SIZES.
AND THAT'S THE KIND OF THING
THAT YOU REALLY NEED TO LOOK
AT IN THESE LABELS.
YES, THIS HAS THE MOST AMOUNT
OF FAT, 1.4 GRAMS.
BUT IT'S ALSO GOT THE LARGEST
PORTION SIZE.
HALF A PACK.
THIS ONE HERE, IS JUDGED ONLY
BY SLICE, AND THIS ONE, 0.8
GRAMS OF FAT, FOR A QUARTER
OF A PACK.

Sean says HOW DO YOU FEEL ABOUT
THAT?

Tim says THEY'RE ALL DIFFERENT
SIZES.

Steve says CONFUSING.

Tim says ALL COMPLETELY
DIFFERENT WAYS OF DOING IT.

Richard says IF YOU'RE CONFUSED
BY THE FRONT OF THE PACK, WHAT
YOU REALLY NEED TO DO IS TURN
IT OVER, AND IF YOU LOOK AT IT
CLOSELY, PER HUNDRED GRAMS
HERE, THIS HAS GOT 2.4 GRAMS,
WHEREAS THIS PACKET HAS 3.1
GRAMS.
AND IF WE'D HAVE LOOKED AT THE
BACK OF THE PACKETS WE WOULD
HAVE BEEN ABLE TO MUCH MORE
EASILY ARRANGE THEM IN THE
CORRECT ORDER.

Sean says IF THE MANUFACTURERS
CAN MANIPULATE THE PORTION
SIZE THEY CAN MAKE SOMETHING
THAT'S NOT HEALTHY LOOK VERY
HEALTHY, CAN'T THEY?

Richard says MANUFACTURERS ARE
IN CONTROL OF PORTION SIZE OR
SERVING SIZE.
AND THEY CAN ALTER THIS TO
MAKE THEIR PRODUCTS LOOK LIKE
THEY'VE GOT LESS FAT IN OR
MAKE THEM LOOK LIKE
THEY'RE MORE HEALTHY.

Sean says SURELY THAT'S ILLEGAL?

Richard says WELL, THE PORTION
SIZING ISN'T REGULATED.
THE MAIN THING IS THAT IT HAS
TO NOT BE MISLEADING.

Sean says SO, IF YOU WANT TO
COMPARE PRODUCTS ACCURATELY,
LOOK AT THE FIGURES PER
HUNDRED GRAMS.
THAT'S A MUCH MORE RELIABLE
WAY OF DECIDING WHICH IS
HEALTHIEST.
NEXT, THREE TUBS OF COLESLAW.
ONCE AGAIN OUR CHESS PLAYERS
WILL ORDER THEM FROM ONE TO
THREE, THE LEAST FAT, TO THE
MOST.
AND THIS TIME, JUST TO MIX
THINGS UP, WE'VE INCLUDED A
50 PERCENT LESS FAT VERSION
AS WELL.
GO!

Tim says 5.7...
CAN'T SEE THE FAT.

Sean says THREE, TWO, ONE...

Tim says CAN'T SEE THE FAT.

Sean says STOP.

Tim says TOTALLY CONFUSED I
THINK.
I THINK YOU'D NEED A PhD IN
MATHS TO DO ALL THE
CALCULATIONS IN TEN SECONDS.

Sean says WELL, YOU'VE GOT A
DEGREE IN MATHS, HAVEN'T YOU?

Tim says THAT'S TRUE, BUT
THIS IS HARD.
[laughter]

Richard says OKAY, THESE TWO,
NEED TO BE SWAPPED ROUND.

He swaps numbers 2 and 3.

Sean says REALLY?
NOW I'M REALLY SHOCKED BY THIS
BECAUSE, I TEND TO GO FOR
50 PERCENT LESS FAT, I'D
PICK THAT ONE, AND YET IT'S
NOT ANYWHERE NEAR AS GOOD AS
THIS, SMART PRICE ONE.
IN FACT, THE SMART PRICE
COLESLAW HAS 5.7 GRAMS OF
FAT PER 100 GRAMS, WHEREAS
THE 50 PERCENT LESS FAT HAS AN
ASTONISHING 12 GRAMS OF FAT
PER 100 GRAMS.
SO, WE SHOULD ALL BE
SUSPICIOUS OF LABELS THAT READ
"REDUCED FAT" OR CLAIM TO BE,
"LIGHT."
THEY CAN TRICK YOU INTO
THINKING THEY'RE HEALTHIER
THAN THEY ACTUALLY ARE.

(music plays)
THE ONLY PHRASE YOU CAN TRUST
IS LOW FAT, AS THIS IS
REGULATED AND CAN ONLY BE USED
IF A PRODUCT CONTAINS LESS
THAN 3 PERCENT FAT.
FOOD LABELS ARE SUPPOSED TO
MAKE THINGS SIMPLE, BUT FROM
WHAT I'VE SEEN TODAY, EVEN A
PhD IN MATHS WON'T HELP YOU.
WE PUT OUR FINDINGS TO THE
SUPERMARKETS.
ASDA TOLD US:

A slate appears that reads "We don’t feel the labels on our coleslaw are misleading as there are three varieties with slightly different ingredients."

Sean says AND THE CO-OP SAID:

Another slate appears that reads "In most cases the nutritional information for our cooked meats is provided per slice and where it is not we are working to address this."

(music plays)

The opening sequence plays again.

(music plays)

Alice says WE'RE A NATION THAT
LOVES COOKING, BUT SOMETIMES WE
ALL NEED A HELPING HAND.
TOM'S SHARING HIS EXPERTISE SO
WE CAN ALL IMPROVE OUR COOKING
SKILLS.
OH, THEY LOOK GOOD.

(music plays)

Tom says I PUT A SHOUT-OUT ON
SOCIAL MEDIA FOR YOUR KITCHEN
FAILS AND YOU'VE SENT ME
LOADS.
FROM RISOTTO THAT'S WELDED TO
THE BOTTOM OF THE POT, TO
YORKSHIRE PUDDINGS YOU COULD
USE AS A DOORSTOP.
OVER THE YEARS, I'VE HAD TO
LEARN A FIX FOR PRETTY MUCH
EVERY KITCHEN FAIL, AND THAT'S
WHY I'M HERE, TO SHARE WHAT I
KNOW.
THIS TIME I'M ON A MISSION TO
HELP FAYE TUDOR WITH HER
KITCHEN FAIL.
STEAK.

A clip shows Faye cooking a stake at home. Faye is in her thirties, with chin length curly blond hair. She wears a black lacy top and a black cardigan.

Faye says NICE BIT OF RUMP STEAK.

Tom says LOTS OF MOVING ABOUT,
LOTS OF NERVOUS COOKERY.
NOT LEAVING IT ALONE, LOTS OF
PRODDING, THEN FLIPPING IT
AROUND AS IF IT'S A STIR-FRY.
THERE'S A FEW ISSUES HERE, BUT
WE CAN SOLVE THIS.

(music plays)
FAYE LIVES IN DUNOON ON THE
WEST COAST OF SCOTLAND, WHERE
SHE WORKS AT A LOCAL COLLEGE.
[knocking]

Faye says HI TOM.

Tom says HELLO, MATE.
HOW YOU DOING?
YOU ALRIGHT?
PROBLEMS WITH YOUR STEAK?

Faye says YES, COME ON IN.

Tom says OKAY.
FAYE'S GONNA RUN ME THROUGH
HOW SHE NORMALLY COOKS HER
STEAK, SO I CAN SEE WHERE
SHE'S GOING WRONG.
STRAIGHT INTO THE PAN.

Faye pours some oil on the pan and puts the stake into the pan.

Faye says STRAIGHT INTO THE PAN.

Tom says OKAY.

Faye says YEAH?

She starts moving the stake around with a spatula.

Tom says STRAIGHT AWAY I CAN SEE
SOME IMPROVEMENTS WE COULD
MAKE.
[sizzling]

Faye says SO I'M JUST TRYING TO
GET A BIT OF COLOUR ON IT NOW.

Tom says OKAY.

She flips the stake and hot oil spatters around.

Faye says SORRY.

Tom says ALRIGHT.
LOOKS A BIT ANAEMIC, A
LITTLE BIT BEIGE.
I MEAN BEIGE IS NICE, IF IT'S
A CAR FROM THE 1970s.
HOW DO YOU WANT IT COOKED?

Faye says MEDIUM.

Tom says WE NEED TO INJECT A BIT
OF COLOUR AND FLAVOUR INTO
THIS STEAK, AND SHOW FAYE HOW
TO AVOID OVERCOOKING AND
DRYING IT OUT.

(music plays)
YOU'RE GONNA COOK THIS STEAK.
NOW YOU WANT IT ON JUST A
FAIRLY GENTLE LOW HEAT TO
START WITH.
THE CUT OF MEAT YOU CHOOSE
IS IMPORTANT.
FAYE WENT FOR RUMP, BUT I
RECOMMEND A RIB-EYE.
NOW THIS RIB-EYE, FOR ME, IS
PERFECT FRYING STEAK, BECAUSE
THIS IS WELL MARBLED, BUT IT'S
REALLY, REALLY IMPORTANT,
BECAUSE THAT MARBLE, THAT'S
FAT THAT AS IT COOKS, IT
BREAKS DOWN.
IT'S LIKE A NATURAL BUTTER.
DROP IT INTO THE PAN AWAY
FROM YOU.
INSTANTLY, INSTANT SIZZLE.
DO YOU REMEMBER WHEN YOU PUT
YOURS IN?
KIND OF SAT THERE, STEWED FOR
A LITTLE BIT, YOU KNOW THAT'S
COOKING STRAIGHT AWAY.
AND THAT COOKING PROCESS, THAT
COLOURING PROCESS OF THE MEAT,
IT'S CALLED THE MAILLARD
PROCESS.

Faye says RIGHT, OKAY.

Tom says AND THAT'S WHERE THE
SUGARS ARE BREAKING DOWN
THROUGH A CHEMICAL PROCESS,
BEGINNING TO CARAMELIZE
REALLY, REALLY NICELY.
THE MAILLARD REACTION HAPPENS
WHEN THE MEAT IS SEARED.
PROTEINS ON THE SURFACE
COMBINE WITH THE SUGARS IN THE
MEAT.

Sean sinks his fingers in the steak.

He says THIS CREATES THE BROWN COLOUR,
AND ADDS TO THAT MEATY
FLAVOUR.
WHEN YOU WERE COOKING YOUR
STEAK, FAYE, YOU WERE PRESSING
DOWN WITH YOUR SPATULA, THE
MORE YOU PUSH IT, YOU'RE
SQUEEZING OUT MOISTURE.
NOW ALL THAT MOISTURE AND ALL
THOSE JUICES ARE COMING OUT
AND ALMOST STEAMING YOUR
STEAK.
SO DON'T BE TEMPTED TO
CONSTANTLY MOVE IT AROUND IN
THE PAN.
T THIS POINT, I'D TURN IT
OVER.

Faye says OKAY.

Tom says NOW YOU LIKE IT MEDIUM,
SO TURN THE HEAT DOWN, AND
THEN YOU ADD THE JUICE THERE
OF A LEMON.
NOW THAT STEAMING PROCESS IS
HELPING TO CONTINUE COOK.
I'D SAY THAT'S IT.
YOU'RE GONNA LEAVE THIS TO
REST NOW, FOR FIVE OR SIX
MINUTES.
THE REASON YOU SHOULD REST A
STEAK IS BECAUSE THE COOKING
PROCESS FORCES THE MUSCLE
FIBRES OF THE MEAT TO FIRM UP
AND PUSH MOISTURE OUT TOWARDS
THE SURFACE OF THE STEAK.
WHEN WE LEAVE IT TO REST,
THOSE FIBRES RELAX, AND THE
JUICES GET RE-ABSORBED, GIVING
YOU TIME TO KNOCK UP A
PEPPERCORN SAUCE.
GO ON THEN, GET IN THERE.
LET ME KNOW WHAT YOU THINK,
ABOUT YOUR STEAK.

Faye says THAT TASTES AMAZING.

Tom says ARE YOU HAPPY?

Faye says YEAH, IT LOOKS
FANTASTIC.

Tom says WELL DONE, YOU.

(music plays)

The opening sequence plays again.

(music plays)

At a supermarket, Sean says OVER THE LAST FEW
YEARS OUR SHOPPING HABITS HAVE
CHANGED DRAMATICALLY.
LOYALTY TOWARDS TRADITIONAL
BRANDS HAS BEEN REPLACED BY AN
APPETITE FOR SUPERMARKET OWN
LABEL ITEMS.
SUPERMARKETS OFFER DIFFERENT
RANGES OF THEIR OWN BRAND
PRODUCTS AT DIFFERENT PRICE
POINTS.
BASIC, STANDARD AND PREMIUM.

Colourful letters from the words "Budget," "Standard" and "Premium" on a gray slate.

Sean says BUT WHEN IS IT WORTH SPENDING
EXTRA ON PREMIUM, AND WHEN CAN
WE GET AWAY WITH A MONEY
SAVING BASIC?
TO FIND OUT, WE'RE DISSECTING
OWN BRAND PRODUCTS HERE AT
QUEEN MARGARET UNIVERSITY IN
EDINBURGH.
THIS TIME, IT'S BREAD.
IN SOME SUPERMARKETS, A LOAF
OF BUDGET WHITE BREAD IS LESS
THAN HALF THE PRICE OF THE
PREMIUM LOAVES, SO WHAT ARE WE
REALLY PAYING FOR?
TO HELP ME FIND OUT IS
NUTRITIONIST DOCTOR CARRIE
RUXTON.
YOU MIGHT THINK BREAD IS MADE
FROM A FEW SIMPLE INGREDIENTS,
BUT THERE ARE UP TO 13 IN
SOME OF THESE LOAVES.
I'VE MADE BREAD AT HOME, AND I
DON'T REMEMBER MOST OF THE
THINGS HERE.

Carrie is in her thirties, with mid-length straight blond hair with bangs. She wears mustard yellow trousers, a pink top and a fitted blue blazer.

They stand behind three tables full of bread ingredients. Each table has a label. The labels read "Budget," "Standard," and "Premium."

Carrie says THERE ARE A LOT OF
INGREDIENTS IN THESE BREADS,
BUT IF WE'RE MAKING BREAD AT
HOME WE, IN FACT, ONLY NEED FOUR
INGREDIENTS, WHICH IS WHEAT
FLOUR, WATER, YEAST AND SALT.

Sean says OKAY, BUT THERE ARE SO
MANY OTHER THINGS.
I MEAN, WHAT'S THAT ONE,
FATTY ACIDS?
WITH A VERY LONG NAME.

Carrie says FATTY ACID ESTERS,
YEAH, YOU'RE GETTING THOSE ON
ALL OF THEM, AND WHAT THEY'RE
BASICALLY DOING IS THEY'RE
ACTING AS AN EMULSIFIER.

Sean says EMULSIFIERS AND OILS
ARE ADDED TO HELP BIND THESE
INGREDIENTS TOGETHER.
AND THERE'S ANOTHER INGREDIENT
ADDED ACROSS ALL THE BRANDS.
SUGAR.
IT'S SURPRISING THAT THERE'S
SUGAR IN THE PREMIUM BREAD.
I WOULD HAVE THOUGHT IT WOULD
BE THE OTHER WAY ROUND, THAT
THERE'D BE SUGAR IN THE BUDGET
BREAD.

Carrie says WELL, THERE'S SUGAR
IN THE BUDGET BREAD, TOO,
BECAUSE YOU'VE GOT DEXTROSE IN
THERE BUT YOU'VE GOT, SUCROSE,
TABLE SUGAR IN HERE, AND TABLE
SUGAR AND THINGS LIKE FERMENTED
WHEAT, A BIT MORE EXPENSIVE,
SO THEY DO TEND TO BE IN THE
PREMIUM AND STANDARD RANGES
WHERE THEY'RE HELPING WITH
THE FLAVOUR.

(music plays)

Sean says DEXTROSE IS AN
INGREDIENT IN SOME BUDGET
BREADS BECAUSE IT'S MADE FROM
PLANTS SUCH AS CORN.
SO IT'S EASIER AND CHEAPER TO
PRODUCE THAN OTHER FORMS OF
SUGAR.
NOW WHEN YOU LOOK AT ALL THESE
INGREDIENTS, I JUST THINK
MAYBE IT'S NOT SO HEALTHY.
WHAT'S THE NUTRITIONAL VALUE
RANGING FROM THE BUDGET TO THE
PREMIUM?

Carrie says THERE IS A LOT OF
NUTRITION IN BREAD BECAUSE
WHEAT FLOUR IS FORTIFIED SO
THERE'S EXTRA B VITAMINS, IRON
AND CALCIUM, ADDED BACK INTO
WHITE FLOUR, BECAUSE THE
PROCESSING TAKES OUT THE BRAN,
WHICH IS THE HEALTHY BIT, THE
GOOD BIT, AND SO YOU HAVE TO
PUT ALL THOSE NUTRIENTS BACK
IN AGAIN.
SO YOU END UP WITH A WHITE
LOAF THAT'S ACTUALLY GOT
DOUBLE THE CALCIUM IN IT OF
A WHOLEMEAL LOAF.

Sean says SO WHAT YOU'RE SAYING,
THAT WHITE BREAD IS HEALTHIER
THAN BROWN BREAD?

Carrie says NOT NECESSARILY,
BECAUSE OF COURSE WHOLEMEAL
BREAD IS HIGH IN FIBRE, AND
YOU'RE GETTING THE NATURAL
VITAMINS FROM THE BRAN, SO AT
THE END OF THE DAY I WOULD
STILL GO FOR THE WHOLEMEAL.

(music plays)

Sean says BUT CARRIE'S IN THE
MINORITY.
WHITE BREAD ACCOUNTS FOR
76 PERCENT OF ALL THE BREAD
SOLD IN THE UK.
BUT WHICH BREAD TASTES BETTER?
BASIC, STANDARD OR PREMIUM?
OUR PANEL OF TASTE TESTERS
WILL HELP US FIND OUT, BUT
FIRST, WHAT DO THEY BUY?
WHO EATS PREMIUM BREAD?
OKAY, JANE, WHY PREMIUM BREAD?

Sean now meets a group of volunteers.

Jane is in her forties, with short straight gray hair. She wears a burgundy skirt and a raspberry sweater.

Jane says I FEEL IT HAS A NICER
FLAVOUR.

Sean says AND DOES THE PRICE
MATTER TO YOU?

Jane says IT DOES, AS LONG AS
IT'S NOT EXTORTIONATE.

Sean says TIME FOR THE TASTE
TEST.
OUR VOLUNTEERS WILL TRY TEN
DIFFERENT WHITE BREADS, FROM
FOUR OF THE MAIN SUPERMARKETS.
IT'S A BLIND TEST, SO NO ONE
KNOWS WHETHER THEY'RE EATING
THE CHEAP OR EXPENSIVE KIND.
DOCTOR LAURA WYNESS HAS THE
RESULTS.
WELL, LAURA, WHICH ONE CAME
OUT ON TOP?

Laura is in her thirties, with long straight blond hair with bangs in a bun. She wears black a white lab coat.

Laura says IT WAS ACTUALLY THE
PREMIUM CAME OUT ON TOP.
IT SCORED 6.1 OUT OF A POSSIBLE
9, FOLLOWED BY THE STANDARD
SCORED 4.6 AND THEN THE BUDGET
WAS 4.5.

Sean says PREMIUM WAS THE CLEAR
WINNER, BUT THERE WASN'T MUCH
TO CHOOSE BETWEEN STANDARD AND
BASIC.
AND IN TERMS OF PRICE, THE
PREMIUM IS 1 POUND 15 ON AVERAGE.
WELL, YOU'RE PAYING FOR THE
FLAVOUR, AREN'T YOU?
BUT THESE TWO, THE BUDGET IS
35 PENCE, AROUND ABOUT THAT,
AND THE STANDARD IS AROUND
ABOUT 50 PENCE.
SO THEY'RE ALL MADE THE SAME
WAY.
HAS THAT CHANGED THE WAY YOU
THINK ABOUT BUYING BREAD?

Lindsey is in her thirties, with long wavy red hair in a ponytail. She wears black leggings, a floral dress and a black cardigan.

She says I WOULDN'T SAY
MASSIVELY.

Sean says SO EVEN THOUGH YOU KNOW
THERE'S NOT MUCH DIFFERENCE IN
INGREDIENTS YOU STILL WOULDN'T
BUY THE BUDGET BREAD?

Lindsey says NO, 'COS THE
EXPERIENCE OF THE PREMIUM
BREAD IS MUCH NICER THAN THE
EXPERIENCE OF THE BASIC SO
YEAH, NUTRITIONALLY IT DOESN'T
REALLY MATTER.

Sean says LINDSEY, YOU HAVE GOOD
TASTE.
[laughter]
SO PREMIUM COMES OUT ON TOP
IN TERMS OF TASTE AND THAT'S
BECAUSE IT'S GOT A COUPLE OF
EXTRA INGREDIENTS IN IT, BUT
IF YOU'RE WATCHING YOUR
PENNIES, YOU MIGHT WANT TO GO
FOR BUDGET, OR STANDARD,
BECAUSE ALL THESE BREADS ARE
MADE IN A VERY SIMILAR WAY.

(music plays)

The opening sequence plays again.

(music plays)

Alice says STILL TO COME...
CAN JUST CHANGING YOUR
SURROUNDINGS ALTER HOW FOOD
AND DRINK TASTES?
WHO THINKS THAT THERE WAS A
DIFFERENT MOUSSE AND A
DIFFERENT WINE IN EACH OF THE
DIFFERENT LIGHTS?

A man at a table full of people says IT SEEMED ALL DIFFERENT
TO ME.

Alice says TOM SHOWS HOW TO
GIVE HOME COOKED FOOD THAT
RESTAURANT QUALITY TASTE.

Tom puts a fish slice on a pan and says THIS IS THE IMPORTANT
PART.
DO NOT COOK IT TOO QUICKLY,
'COS OTHERWISE ALL OF THOSE
SPICES WILL BURN BEFORE THE
PIECE OF FISH IS COOKED.

Alice says AND PEANUT BUTTER.
WE'RE BUYING MORE OF IT THAN
EVER, BUT IS IT A JUNK FOOD OR
A HEALTH FOOD?
I'LL FIND OUT.

A woman in her forties says IT'S ABOUT 50 PERCENT
BY WEIGHT OF THE PEANUT IS
ACTUALLY FAT.
[cracking]

A clip shows a mortar crashing peanuts.

(music plays)

Alice walks in a place called "Maida Hill Place (art, food, fun.)."

Alice says FIRST UP...
THE WAY WE TASTE FOOD IS
INCREDIBLY COMPLEX.
IT'S NOT JUST ABOUT THE
FLAVOUR OF THE FOOD;
IT'S ABOUT ITS COLOUR AND ITS
TEXTURE.
AND RECENT RESEARCH SUGGESTS
THAT THE ENVIRONMENT WE'RE IN
WHEN WE'RE EATING IT, ALSO
AFFECTS THE WAY THE FOOD TASTES.
IF YOU'D LIKE TO TAKE A
SEAT...
WE'VE INVITED SOME VOLUNTEERS
TO TAKE PART IN A UNIQUE
DINING EXPERIENCE.
WE WANT TO TEST IF IT'S
POSSIBLE TO AFFECT THE WAY
THAT FOOD AND DRINK TASTES,
JUST BY CHANGING THE
ATMOSPHERE THAT YOU EAT IT IN,
AND WHAT YOU EAT IT ON.

A group of volunteers enter a room with red lights. They sat at a table and complete charts.

Alice says I'D LIKE TO INTRODUCE
PROFESSOR CHARLES SPENCE WHO'S
GOING TO BE RUNNING THIS
EVENING'S PROCEEDINGS.
WE'RE GOING TO GIVE OUR DINERS
THREE SIMILAR SWEET DISHES.

Charles is in his forties, balding and with a soul patch. He wears a white shirt and a dark blazer.

Charles says OVER THE COURSE OF
THE EVENING THERE ARE GOING TO
BE THREE DIFFERENT DESERTS,
YOU'LL BE GIVEN THREE GLASSES
OF WINE.

Alice says WHAT THEY DON'T KNOW
IS THAT WE'LL BE CHANGING THE
LIGHTING, THE MUSIC AND THE
COLOUR AND SHAPE OF THE PLATES
THAT THE DISHES ARE SERVED ON.
THE WINE WILL ALSO BE
DISGUISED IN BLACK GLASSES, SO
THEY WON'T EVEN KNOW IF IT'S
RED OR WHITE.
THEN THEY'LL BE ASKED TO RATE
EACH MEAL, FOR SWEETNESS AND
SOURNESS.

Charles says THERE ARE NO RIGHT
OR WRONG ANSWERS.
JUST WHAT YOU THINK.

Alice says HAVE AN ENJOYABLE
DINNER, AND WE'LL SEE YOU IN
A BIT.
FOR THE FIRST DISH, CHARLES IS
CREATING AN ENVIRONMENT THAT
SHOULD ENHANCE THE SWEETNESS
OF THE FOOD AND WINE.
SO, CHARLES, WE'RE STARTING
WITH RED LIGHTING.

Charles says THAT'S RIGHT.
WE FIND THAT PEOPLE ASSOCIATE
DIFFERENT TASTES WITH
DIFFERENT COLOURS.
THE MAJORITY WILL SAY RED IS
SWEET.

Alice says AND WHAT ELSE ARE YOU
CONTROLLING AT THIS POINT?

Charles says WE'RE ALSO PLAYING
SWEET MUSIC.
MOST PEOPLE WILL THINK OF A
SORT OF TINKLING HIGH-PITCHED
PIANO AND SOME WIND CHIMES AS
BEING ASSOCIATED WITH SWEET
TASTES.
[laughter-chatter]

Alice says THE NEXT DISH IS
EATEN IN A DIFFERENT
ENVIRONMENT.
BLUE LIGHTING THIS TIME.
WITH LOWER-PITCHED MUSIC,
WHICH IS ASSOCIATED WITH
BITTERNESS.

Charles says WE'RE GONNA SERVE
THIS DESSERT ON A SQUARE WHITE
PLATE.

Alice says SO THE PLATE SHAPES
ARE IMPORTANT AS WELL?

Charles says MOST PEOPLE SAY
SWEET IS ROUND, WHEREAS IF
THEY IMAGINE THE TASTE OF
SOMETHING BITTER, THEY'LL PICK
AN ANGULAR SHAPE INSTEAD.
[laughter-chatter]

Alice says OUR FINAL ENVIRONMENT
IS DESIGNED TO ENHANCE THE
TASTE OF SOURNESS.
I DON'T LIKE THIS MUSIC.

A woman says CAN'T DECIDE IF THIS
MUSIC'S CHEERFUL OR NOT.

Charles says WE THINK ABOUT THE
ASSOCIATION BETWEEN RED AND
SWEET AND GREEN AND SOUR, AS
FRUITS RIPEN THEY TEND TO SORT
OF SYSTEMATICALLY GO FROM SORT
OF GREEN AND SOUR AND UNRIPE,
THROUGH RED AND RIPE AND
SWEETER.

Alice says BUT I'VE ALSO NOTICED
THAT WE'RE SERVING UP THE FOOD
DIFFERENTLY AS WELL.

Charles says WE HAVE DESSERT
SERVED ON A BLACK ANGULAR
PLATE.
THE IDEA IS TO SEE WHETHER THE
SHAPE AND THE COLOUR OF THE
PLATE, MIGHT BRING SOMETHING
OUT IN THE TASTE.

THIS TASTED FISHY.

Alice says THE THREE DISHES WERE
VERY SIMILAR, BUT HOW DID THEY
TASTE TO OUR DINERS?
SO WHO THINKS THAT THERE WAS
SOMETHING DIFFERENT GOING ON
BETWEEN EACH OF THOSE
SITUATIONS, WERE YOU EATING A
DIFFERENT MOUSSE IN EACH OF
THE DIFFERENT LIGHTS?

A man in his twenties says I FELT LIKE EVERYTHING
WAS PROBABLY DIFFERENT.
IT SEEMED ALL DIFFERENT TO ME.

Alice says SO SOME OF THEM HAVE
BEEN TRICKED INTO THINKING
THEY WERE EATING SOMETHING
DIFFERENT, WHEN THEY WEREN'T.
AND WHAT ABOUT THE WINE?

Charles says SO FOR THE WINES,
YOU THOUGHT THEY WERE DIFFERENT?

Another man in his twenties says THEY CERTAINLY TASTED
DIFFERENT.

Alice says THAT'S TRUE.
THE WINES DID CHANGE, SO IT
WASN'T SO EASY TO CONFUSE
THEIR TASTE BUDS THERE.
BUT DID THE OTHER CHANGES TO
THEIR DINING EXPERIENCE HAVE
ANY EFFECT?

Charles says WHICH OF THE PLATES
WOULD YOU SAY WAS SWEETEST?

The first man says I GUESS I'D GO ROUND
BECAUSE I GUESS THE SQUARE IS
SHARP AND THEN I'D THINK
THAT'S SOUR.

Alice says AND WHAT ABOUT THE
MUSIC, WHO PREFERRED THE MUSIC
UNDER THE RED LIGHT?

A third man says THE FIRST TWO PIECES
OF MUSIC WERE QUITE DAUNTING.

A fourth man says THE MINOR CHORD AS WELL,
WHICH IS SLIGHTLY UNSETTLING
WHEN YOU'RE EATING FOOD YOU
WANT IT TO BE RELAXING AND
IT'S LIKE...

(dinging sound)

Alice says SO WE CHANGED YOUR
SENSE OF TASTE, BY CHANGING
THE MUSIC AND CHANGING THE
LIGHTING.
SO IT SEEMS OUR DINERS' SENSE
OF TASTE WAS INFLUENCED BY
THEIR ENVIRONMENT.
BUT WHAT DOES THIS MEAN FOR
THE REST OF US?
ARE THERE ANY REAL WORLD
APPLICATIONS?

Charles says IT'S VERY EXCITING
TO SEE HOW WE CAN CHANGE
PEOPLE'S PERCEPTIONS OF TASTE,
WITHOUT HAVING TO CHANGE THE
FOOD ITSELF.
THAT SEEMS TO HOLD IMPORTANT
IMPLICATIONS FOR, SAY, THE FOOD
INDUSTRY, WHERE THEY MIGHT BE
ABLE TO REDUCE THE LESS
HEALTHY INGREDIENTS IN FOODS
BY ENHANCING THE DESIGN OF THE
FOOD ITSELF OR THE ENVIRONMENT
IN WHICH YOU'RE EATING.

(music plays)

Alice says IN LARGER SCALE
EXPERIMENTS THIS RESEARCH HAS
REVEALED SOME EXTRAORDINARY
RESULTS.
FOR INSTANCE, DRINKS CAN BE
MADE TO TASTE TEN PERCENT
SWEETER, SIMPLY BY ADDING RED
FOOD COLOURING.
AND DINERS WILL PAY NEARLY
50 PERCENT MORE FOR A
BOTTLE OF WINE, WHEN THE ROOM
IS LIT WITH RED LIGHTING.
WELL, THE NEXT TIME MY
CHILDREN TURN THEIR NOSE UP AT
THEIR GREENS, I MIGHT THINK
ABOUT PUTTING THEM...

Charles says PSYCHOLOGICAL
WARFARE.

Alice says YEAH, PUTTING THEM IN
A RED ENVIRONMENT AND PLAYING
SOME SWEET MUSIC AND SEEING IF
I CAN MAKE A DIFFERENCE.

(music plays)

The opening sequence plays again.

(music plays)

Alice says COOKING FOR FRIENDS AND FAMILY
CAN BE SUCH A PLEASURE BUT
SOMETIMES EVEN THE SIMPLEST
DISHES DON'T TURN OUT RIGHT.
TOM IS ON A MISSION TO SHARE
HIS EXPERTISE WITH US, SO WE
CAN ALL IMPROVE OUR COOKING
SKILLS.

(music plays)

Tom says I PUT A SHOUT-OUT ON
SOCIAL MEDIA FOR YOUR KITCHEN
FAILS.
IT'S CLEAR THERE'S A LOT OF YOU
STRUGGLING WITH DISHES THAT
DON'T ALWAYS GO THE WAY YOU
WANT THEM TO.
BUT DON'T DESPAIR, I CAN HELP.
NOW I'VE LEARNT OVER THE YEARS
THAT IF YOU STICK TO A FEW
SIMPLE RULES AND TECHNIQUES,
YOU WON'T GO FAR WRONG.
THIS TIME, I'M ON A MISSION TO
HELP PETE GRIFFITHS WHICH HIS
KITCHEN FAIL.
ROAST POTATOES.

A clip shows Pete taking roast potatoes out of the oven.

Pete is in his thirties, clean-shaven and with short straight brown hair. He wears glasses, jeans and a white T-shirt.

Pete says WELL, THEY DON'T REALLY
LOOK VERY DONE AT ALL.

Tom says MORE OIL IN THE TRAY,
MOST DEFINITELY.

Pete says THEY ARE QUITE HARD.
REALLY BLAND.
JUST NOT SOMETHING I WOULD
SERVE UP TO MY FAMILY, TO MY
FRIENDS.

Tom says FEW LITTLE TWEAKS AND
TWISTS, WE'LL GET HIM HAVING
PERFECT ROAST POTATOES.
PETE LIVES IN THE TOWN OF
ADDLESTONE IN SURREY.
HE'S AN ASSISTANT HEAD TEACHER,
BUT TODAY IT'S GONNA BE ME
GIVING THE LESSON.

Tom knocks at Pete’s door.

Tom says HOW YOU DOING, PETE?

Pete says HI, TOM.
NICE TO SEE YOU.

Tom says PROBLEM WITH YOUR
POTATOES?

Pete says ABSOLUTELY.

Tom says LET'S SEE IF WE CAN
SORT THEM.

Pete says COME ON IN.

Tom says PETE'S GONNA SHOW ME
HOW HE NORMALLY COOKS HIS ROAST
POTATOES, SO I CAN SEE WHERE
HE'S GOING WRONG.

Pete says JUST START PEELING.

Tom says OKAY.
EVERYONE KNOWS HOW TO PEEL A
POTATO.

(music plays)
I'M TERRIFIED YOU'RE GONNA
LOSE YOUR FINGER.
AND YOU'RE LOSING QUITE A LOT
OF POTATO THERE AS WELL.
IT'S QUITE THICK THAT, ISN'T
IT?

Pete says IT IS, YEAH.
NO WONDER I GO THROUGH SO
MANY.
[laughing]
SO NOW I'M GONNA FILL UP THE
PAN WITH WATER FROM THE BOILED
KETTLE AND THEN PUT THEM
STRAIGHT ON THE HOB.

Tom says AND HOW LONG FOR?

Pete says ABOUT SEVEN MINUTES
NORMALLY.

Tom says SEVEN MINUTES BOILING,
OR SEVEN MINUTES FROM NOW?

Pete says SEVEN MINUTES FROM NOW.

Tom says RIGHT, OKAY.

Pete says STRAIGHT INTO THE
ROASTING TRAY.
BIT OF OLIVE OIL OVER THE TOP.
BIT OF SALT.

Tom says AND THAT'S THE FIRST
TIME THAT YOU'VE SEASONED
THEM?

Pete says YEAH, FIRST TIME.
THEN I NORMALLY GIVE THEM A
BIT OF SHAKE AND THEN STRAIGHT
INTO THE OVEN.

Tom says AND THEN HOW LONG WILL
SIT IN THERE FOR?

Pete says ABOUT 45 MINUTES.

Tom says ALL RIGHT.
THERE'S NOT MUCH COLOUR ON
THEM.
JUST LACKING SEASONING AND
FLAVOUR.
BUT I KNOW HOW WE CAN MAKE
THESE BETTER.

Pete says GREAT.

(music plays)

Tom says THE SECRET TO GOOD
ROASTIES HAS A LOT TO DO WITH
THE KIND OF POTATO YOU USE.
I'VE GOT A MARIS PIPER HERE
THE SAME AS YOURS.
NOW WHAT YOU'RE LOOKING FOR IN
THE PERFECT ROAST POTATO IS
THAT BALANCE BETWEEN STARCH
AND SUGAR AND MARIS PIPER IS
RIGHT IN THE MIDDLE.
THE SUGAR HELPS TO GIVE THE
POTATO COLOUR, WHILE THE
STARCH DELIVERS THAT LOVELY
FLUFFINESS ON THE INSIDE.
NOW PEELING IT WITH A PEELER,
RATHER THAN A KNIFE MAKES A
BIG DIFFERENCE, JUST FOR THE
FACT THAT YOU'RE NOT GOING TO
LOSE AS MUCH POTATO AS YOU
DID, AND ALSO THAT YOU MANAGE
TO KEEP YOUR FINGERS ATTACHED
TO YOUR HAND.
THERE YOU GO, CHIEF.
YOU CAN DO THE NEXT ONE.
BRILLIANT.
HEAT UP A PAN OF WATER AND ADD
A GOOD TABLESPOON OF SALT TO
SEASON THE POTATOES.
SO NOW WE'RE GONNA GENTLY
POACH THEM, NOT BOIL THEM.

Pete says AND WHAT'S THE
DIFFERENCE BETWEEN POACHING
AND BOILING?

Tom says THE POACHING PROCESS
MEANS THAT YOU'RE COOKING THEM
A LITTLE BIT SLOWER AND
BOILING MEANS THAT THERE'S A
LOT OF MOVEMENT GOING ON IN
THE PAN AND THAT'S GONNA BREAK
THE POTATOES UP TOO RAPIDLY.
NOW THIS IS GONNA TAKE ABOUT
TWENTY TO TWENTY-FIVE MINUTES
UNTIL THEY'RE COOKED ALL THE
WAY THROUGH.
AT THIS POINT YOU NEED A
SLOTTED SPOON, SO THAT ALLOWS
THE WATER TO DRIP OUT.
STICK A SKEWER IN, YOU CAN
TELL THAT THE POTATO'S COOKED
ALL THE WAY THROUGH, THAT'S
THE IMPORTANT PART.
AND THIS IS MY TOP TIP.
GONNA LEAVE IT ON A CAKE RACK
TO DRY.
NOW ALL THOSE CRACKS, THOSE
ARE THE BITS THAT ARE GONNA
GO CRISPY AND ABSORB THE OIL
WHEN WE ROAST THEM.
NOW YOU WANNA PUT A BIG GLUG
OF OIL IN THERE, SO THIS ISN'T
DUCK FAT OR GOOSE FAT, OR EVEN
REALLY GOOD OLIVE OIL.
THIS IS PLAIN VEGETABLE OIL.

Pete says AND WHY DO YOU USE
THIS OIL?

Tom says BECAUSE IT'S VERY EASY
TO GET CRISPY.
IT'S FLAVOURLESS AS WELL SO
STRAIGHT AWAY IT ALLOWS THE
POTATO TO SPEAK FOR ITSELF
RATHER THAN ADDING ANOTHER
FLAVOUR TO IT.
AND HERE'S ANOTHER TOP TIP:
GET THE OIL REALLY GOT BEFORE
ADDING THE SPUDS.
STRAIGHT AWAY, LOOK, YOU CAN
SEE THEM COOKING, THEY'RE
FRYING, THEY'RE CRISPING UP.
BUT THOSE POTATOES AREN'T
GONNA ABSORB THAT OIL, THEY'RE
JUST GONNA FRY IN IT AND GO
NICE AND CRISPY.
OKAY, PETER, STICK THEM IN
THE OVEN.
200 DEGREES CENTIGRADE,
THEY'RE GONNA COOK FOR ABOUT
45 MINUTES.
WE'LL GIVE THEM A LITTLE TURN
A COUPLE OF TIMES HALFWAY
THROUGH, NICE AND GENTLY.
JUST MAKE SURE THEY GET COATED
IN OIL.
BEAUTIFUL ROAST POTATOES
THEY'RE GONNA BE, MY FRIEND.

(music plays)
JUST GIVE THEM A TWIST AROUND,
THAT'S IT.
HERE WE GO, LOOK AT THOSE.

Pete says WOW.

Tom says HAPPY?

Pete says YEAH, VERY.

Tom says THERE'S YOURS FROM
EARLIER.

Pete says WOW, LOOK AT THE
DIFFERENCE.

Pete’s roasties are pale whereas Tom’s are golden.

Tom says GO ON THEN, PETE.
DO YOU WANNA HAVE A LITTLE
TRY OF ONE?

Pete says WOW, THAT IS AMAZING.

Tom says HAPPY?

Pete says VERY HAPPY.

Tom says CRISPY ON THE OUTSIDE,
NICE AND SOFT IN THE MIDDLE.

Pete says YEAH, THAT'S PERFECT.

(music plays)

Alice says TRUE OR FALSE?
DO YOUR CANS OF WHIPPED CREAM
CONTAIN LAUGHING GAS?
[laughter]

Tom says THE ANSWER IS TRUE.
CANS OF WHIPPED CREAM CONTAIN
NITROUS OXIDE, OTHERWISE KNOWN
AS LAUGHING GAS, WHICH STOPS
THE CREAM FROM GOING RANCID.
[laughter]

(music plays)

The opening sequence plays again.

(music plays)

Alice says WHILE MANUFACTURERS
STRUGGLE TO SELL THEIR
PRODUCTS IN A CUT THROAT
MARKET, THERE'S ONE FOOD WE
CAN'T GET ENOUGH OF.
WE SPENT OVER 60 MILLION
ON THE STUFF IN 2015 WITH
SALES UP A MASSIVE 12 PERCENT
ON THE PREVIOUS YEAR.
PEANUT BUTTER IS ONE OF THOSE
FOODS THAT YOU MAY BE IN TWO
MINDS ABOUT.
AFTER ALL, IT'S ON THE SHELVES
IN THE SUPERMARKET NEXT TO
CHOCOLATE SPREAD AND JAM,
DEFINITE INDULGENCES.
BUT IT'S NOT SO CLEAR WHEN IT
COMES TO PEANUT BUTTER.
SO IS IT JUNK FOOD OR A
HEALTH FOOD?
WE'VE COME TO BRISTOL ARMED
WITH A RANGE OF SUPERMARKET
FOODS.
WE WANT TO KNOW WHERE PEOPLE
THINK THE PEANUT BUTTER
BELONGS.
WITH THE HEALTH FOODS...
OR THE JUNK FOODS?

Alice sets up a table with goods such as peanut butter, crisps, and orange juice and two baskets. One reads "Healthy food" and the other one reads "Junk food."

A man starts separating the goods.

Alice says AVOCADO GOING IN THE HEALTH
FOOD.
BLUEBERRIES GOING IN THE
HEALTH FOOD.
CHOCOLATE BAR, STRAIGHT IN THE
JUNK.

A woman says PEANUT BUTTER, JUNK.
BLUEBERRIES, SUPER FOOD RIGHT.

Another woman says PEANUT BUTTER JUNK
FOOD, CHOCOLATE AND CRISPS.

A third woman says I'VE GOT THAT IN
MY HEAD AS AN INSANELY SUGARY
THING.

Alice says YEAH, SO YOU WOULD
HAVE BE INCLINED TO STICK IT
IN THERE?

The woman says YEAH.

Alice says WHY DID YOU PUT THAT
IN THE JUNK FOOD?

The first woman says IF IT'S JUST
PEANUTS, YEAH, HEALTHY.

Alice says OKAY.

The woman says BUT THAT LOOKS
LIKE QUITE A CHEAP ONE, SO
PROBABLY...
YEAH, JUNK FOOD.

(music plays)

Alice says THERE SEEMS TO BE A
LOT OF CONFUSION ABOUT PEANUT
BUTTER'S HEALTH CREDENTIALS.
I'VE COME TO MEET DIETICIAN
AND NUTRITIONIST DOCTOR SUE BAIC.
THE BEST WAY TO FIND OUT
WHAT'S IN PEANUT BUTTER IS TO
MAKE SOME.
I'VE LOST ONE.
WE START WITH PEANUTS, THEN
ALL THAT'S NEEDED IS OIL AND
SALT.
SO LITERALLY SMASH IT UP.

Sue is in her forties, with straight blond hair in a Bob cut with bangs. She wears a black top and a black blazer.

Sue says YEP.

Alice puts the ingredients in a mixer.

[whirring]

Alice says IT TAKES TEN MINUTES
OF CONSTANT MIXING BEFORE OUR
PEANUT BUTTER IS FINALLY
READY.
LET'S HAVE A LOOK.

Sue says HOW MANY CALORIES DO
YOU THINK WOULD BE IN THAT?

Alice says OH, I DON'T KNOW,
A HUNDRED AND FIFTY?

Sue says IT'S LESS THAN THAT.
IT'S ABOUT A HUNDRED FOR MOST
PEANUT BUTTERS IN A
TABLESPOON.
AND THAT'S THE EQUIVALENT TO
ABOUT FOUR SQUARES OF CHOCOLATE.

Alice says THAT STILL SOUNDS
LIKE A LOT OF CALORIES TO ME,
SO WHERE ARE THEY COMING FROM?

Sue says SHALL WE HAVE A LOOK AT
A PEANUT UNDER THE MICROSCOPE?
THE DARK BLACK IS OIL OR THE
FAT INSIDE THE PEANUT, SO IT'S
ABOUT 50 PERCENT BY WEIGHT
OF THE PEANUT IS ACTUALLY OIL
OR FAT WHICH TRANSLATES WHEN
YOU HAVE PEANUT BUTTER, ABOUT
50 PERCENT OF PEANUT BUTTER
IS FAT.
BUT THE TYPE OF FAT IN THE
PEANUT IS THE GOOD TYPE,
THE UNSATURATED FATS.

Alice says SO PEANUT BUTTER MAY
CONTAIN A LOT OF FAT, BUT IT'S
UNSATURATED.
AND A SMALL AMOUNT OF
UNSATURATED FAT IN YOUR DIET
CAN HELP TO MAINTAIN HEALTHY
CHOLESTEROL LEVELS.

Sue says THE DIFFERENCE BETWEEN
PEANUT BUTTER AND CHOCOLATE IS
THAT PEANUT BUTTER IS NOT WHAT
WE WOULD CALL EMPTY CALORIES,
IT'S GOT THINGS LIKE VITAMIN
E, B VITAMINS, FOLIC ACID.
IT'S GOT SOME REALLY USEFUL
MINERALS LIKE ZINC AND
MAGNESIUM AND COPPER.
SO IT'S A REAL NUTRIENT
POWERHOUSE PEANUT BUTTER.

Alice says IT TURNS OUT A LITTLE
BIT OF PEANUT BUTTER IS GOOD
FOR US.
IT'S PACKED WITH HEALTHY FATS
AND MINERALS.
IT SEEMS WE CAN THINK OF
PEANUT BUTTER AS A HEALTH
FOOD.
AND WE CAN MAKE IT EVEN
HEALTHIER BY ADDING ANOTHER
BREAKFAST FAVOURITE...
TOAST.

Sue says THE SECRET TO IT IS
THAT WE OFTEN COMBINE PEANUTS
OR PEANUT BUTTER WITH A
DIFFERENT SORT OF PLANT
PROTEIN, AND IN THIS CASE
CEREALS.

Alice holds a peanut and Sue holds a piece of toast.

Alice says THIS LOOKS LIKE A
MARRIAGE MADE IN HEAVEN.

Sue says YES.
SO IT'S CALLED COMPLIMENTARY
PROTEINS, SO THEY GO TO MAKE A
GOOD QUALITY PROTEIN.

Alice says PEANUT BUTTER
CONTAINS SOME OF THE ESSENTIAL
BUILDING BLOCKS OF PROTEINS
THAT OUR BODY NEEDS AND
TOAST CONTAINS OTHERS.
THEY ARE COMPLEMENTARY
PROTEINS.
PUT THEM TOGETHER AND THEY'RE
NUTRITIONALLY VERY GOOD FOR
US.
ALL THINGS IN MODERATION, OF
COURSE, AND BEST SPREAD ON A
SLICE OF TOAST FOR MAXIMUM
BENEFIT, BUT PEANUT BUTTER IS
FULL OF GOOD FATS, MINERALS,
VITAMINS, FIBRE.
THIS IS ONE TREAT THAT WE
NEEDN'T FEEL QUITE SO GUILTY
ABOUT.

(music plays)

The opening sequence plays again.

(music plays)

At a commercial kitchen, Tom says YOU DON'T HAVE TO BE
A FANTASTIC COOK WITH LOADS OF
EXPERIENCE TO SERVE UP FOOD
THAT HAS THE WOW FACTOR.
ALL IT TAKES IS A CLEVER BIT
OF KNOW-HOW.
IN A PROFESSIONAL KITCHEN
GETTING FOOD CONSISTENTLY
TASTING GREAT RELIES ON TIPS
AND TECHNIQUES THAT NEVER
FAILED.
NOW I'D LIKE TO SHARE WITH YOU
SOME OF THESE TRADE SECRETS
THAT ARE EASY TO DO, BUT
INCREDIBLY EFFECTIVE.

(music plays)
THIS TRADE SECRET IS PRETTY
HANDS ON.
CHEFS CALL IT A RUB, AND THAT'S
EXACTLY WHAT YOU DO WITH IT.
NOW I HAVE HERE A REALLY
LOVELY FILLET OF SEA BASS, AND
I'M GONNA INTENSIFY THE
FLAVOUR OF THAT FISH WITH A
SIMPLE RUB, A MIX OF EVERYDAY
SPICES, SEASONINGS AND HERBS,
THAT CAN TRANSFORM AN ORDINARY
PIECE OF MEAT, OR FISH, INTO
SOMETHING EXTRA SPECIAL.
RUBS ARE A QUICK AND EASY WAY
TO ADD FLAVOUR WITHOUT HAVING
TO LEAVE A DISH MARINATING FOR
A LONG TIME.
AND THE SECRET TO A RESTAURANT
QUALITY RUB LIES IN THE
INGREDIENTS, AND I RECKON MOST
OF YOU WILL HAVE THESE IN YOUR
SPICE RACK AT HOME.
GONNA START OFF WITH
CORIANDER SEEDS.
NOW THESE HAVE ALREADY BEEN
TOASTED, GONNA DROP THEM INTO
THE PESTLE AND MORTAR AND
GRIND THEM UP.
THEN ADD SALT, AND THYME BUT
USE DRIED THYME NOT FRESH.
NOW QUITE OFTEN I TALK ABOUT
HERBS BEST BEING FRESH.
THAT'S ALWAYS GOOD WHEN YOU'RE
USING IT FOR COOKING AND ADDED
RIGHT AT THE END, BUT FOR A
RUB MIX, USE DRIED.
THAT WAY THEY'RE MORE INTENSE
IN FLAVOUR.
NEXT, DRIED OREGANO AND GROUND
WHITE PEPPER, AND ANOTHER TRADE
SECRET, GARLIC POWDER.
NOW YOU MIGHT THINK THAT
GARLIC POWDER IS WELL, IT'S A
BIT OF A CHEAT, BUT IT'S NOT.
FRESH GARLIC CAN EASILY BURN
IN THE PAN BECOMING
UNPLEASANTLY BITTER TASTING.
SO GARLIC POWDER GIVES YOU
ALL THE FLAVOUR WITHOUT THE
RISK OF BURNING.
POP IN SOME CRACKED BLACK
PEPPER, CAYENNE PEPPER FOR
EXTRA HEAT AND SPICE, ONION
POWDER, AND FINALLY, MY
FAVOURITE SPICE, SMOKED
PAPRIKA.
YOU GET THIS LOVELY, KIND OF
ORANGEY, REDDY, GUN POWDERY
KIND OF GLOW COMING FROM IT,
READY FOR A PIECE OF FISH TO
TAKE ON THAT DRY RUB.
BRUSH THE FISH WITH A BIT OF
MELTED BUTTER, WHICH HELPS THE
DRY RUB STICK TO THE SKIN.
LIFT IT OUT.
PLACE THE FISH IN SOME OIL,
SKIN SIDE DOWN.
NOW HERE'S A REALLY IMPORTANT
TIP:
GENTLY, HOLD YOUR FINGERS ON
THE TOP, HOLDING IT IN PLACE,
SO THAT THAT SKIN DOESN'T CURL
UP.
IT'S JUST BEGINNING TO GO
NICE, AND CRISPY, INSTANTLY
STARTS TO COOK, GET A
BEAUTIFUL CRUST ON IT.
AND THIS IS THE OTHER
IMPORTANT PART.
DO NOT COOK IT TOO QUICKLY,
YOU DON'T WANT IT TOO HOT, 'COS
OTHERWISE ALL OF THOSE SPICES
WILL BURN REALLY QUICKLY
BEFORE THE PIECE OF FISH IS
COOKED.
COOK IT FOR A FEW MINUTES SKIN
SIDE DOWN, THEN FLIP IT OVER
FOR A FINAL BASTING.
OUT OF THE PAN.
JUST DRAIN THE BIT OF FISH ON
SOME KITCHEN TOWEL, AND POP IT
ONTO THE PLATE.
SERVE IT WITH VERY SIMPLE,
FENNEL COLESLAW THAT I KNOCKED
UP EARLIER.
THEN THAT, MY FRIENDS, IS A
REALLY EASY WAY OF TURNING
THIS SIMPLE PIECE OF SEA BASS
INTO SOMETHING AMAZING, USING
THIS DRY RUB.

(music plays)

Alice says WELL, THAT'S IT FROM
US FOR THIS SERIES.
WE'VE BEEN AMAZED BY WHAT
WE'VE FOUND OUT, AND I HOPE
THAT WE'VE HELPED YOU TO BE A
BIT MORE THOUGHTFUL AND A BIT
WISER ABOUT HOW YOU SHOP, COOK
AND EAT.

Theme music plays as the end credits roll.

Presented by Sean Fletcher, Tom Kerridge and Professor Alice Roberts.

Production manager, Lisa Moultrie.

Producer-directors, Lyndon Bruce, Janine Finlay, and James Shelton.

Executive producer, Paul Overton.

Series producer, Graeme Thomson.

BBC Scotland Science Production.

Copyright 2016, BBC.

Logo: BBC.