Gloria Hunniford, Angela Rippon and Julia Somerville investigate the quality and prices of the food sold in the supermarkets that dominate our weekly shop.

A test on the freshness of fish sold at supermarket fish counters has some unexpected results. How much of what we buy could already be past its best? Also, the team reveal how much more you can end up paying in the big-name convenience stores, compared to their larger branches down the road. Should all their branches, whatever the size, charge the same for the same goods?

Plus, with most supermarkets now offering upmarket food ranges, what is the difference between these and the cheaper alternatives? Are the 'posh' ones worth the extra cash? Show less