Sian Williams and Stefan Gates continue the investigative documentary lifting the lid on supermarket food, this week focusing on meat. Sian finds out how little meat there is in a budget sausage - and all the other ingredients shoppers are paying for instead - and discovers how the brain is fooled into believing supermarket farm brands are higher quality than their budget versions. She also sees first-hand the conditions in which chickens are reared, and Stefan investigates how the dangers of poultry contaminated with potentially deadly bacteria.

Sian Williams and Stefan Gates lift the lid on convenience foods, with Stefan challenged to eat nothing but ready meals for a month. Sian investigates the amount of salt added into children's lunch snacks, and the pair also get to grips with the small print on the labels and the tricks companies use to make such meals appear healthier than they are.