Movable Feasts Tom Kerridge's Lose Weight For Good


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I'm Tom Kerridge - chef, husband and dad.

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A few short years ago, I weighed in at almost 30st.

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-Wow.

-Mental, innit?! That's at my peak.

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I decided I had to do something about it,

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so I cut out carbohydrates, quit the booze

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and hit the gym, losing 12st.

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It worked brilliantly for me,

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but it's a strict regime which isn't right for everyone,

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like these struggling dieters from my neighbourhood,

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whose habits and lifestyles require a different approach.

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So, I've set myself a challenge to help 13 locals lose weight for good

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with my calorie-controlled recipes.

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It is no coincidence that the first three letters of "diet" are "die"!

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LAUGHTER

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The NHS recommends cutting calories as the best way to lose weight,

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but low-calorie food has a poor reputation.

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You punish yourself eating, like, literally, cardboard.

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I want to show them and you

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that you can cook and eat the food you love and lose weight, too.

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This is the bit that makes the dish come to life.

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Mm, it's so nice. So satisfying.

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And it really tastes like a big treat.

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I need to be there for them to show them how they can do it,

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and help them along the way, to pick them up when they're down...

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-ON PHONE:

-I just want to give up.

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Listen, you've done so well. Don't give up now.

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Last push, last push, last push!

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..and encourage them to support each other, too.

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I reckon if lower-calorie food could come packed full of flavour

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and in generous portions,

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people would have a much better chance

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of losing weight and keeping it off for good.

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We're eight weeks in, and my local gang of dieters

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have worked really hard to change their lifestyles for the better.

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I really, 100% believe that this is my new life.

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I've helped them tackle their comfort eating,

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given them easy recipes so they can find time to cook,

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and kept them on track with some indulgent treats.

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It's amazing. This ticks all the boxes for me.

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I've even targeted their takeaway cravings

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with lower-calorie fast food you can cook at home.

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-That's good.

-That is really good.

-I'd take that.

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You wouldn't know that it's a low-calorie recipe.

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Now, with four weeks left of the experiment,

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I need to turn my attention to the food they eat

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when they're out and about.

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To help them and you,

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I'm making a delicious and filling lunchtime wrap,

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a beautiful tuna nicoise salad with fresh tuna,

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and a mouthwatering Mediterranean goat's cheese tart.

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But first, some crunchy chocolate snack bars

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to help when hunger hits between meals.

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Five very simple ingredients. Really easy to make.

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Start with 200g of dark chocolate.

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At least 70% cocoa solids. It means there's less sugar in it.

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Melt the chocolate.

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Then, in a bowl, mix 40g of salted popcorn

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with 50g of puffed rice cereal.

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Add 50g of marshmallows.

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I'm just going to cut them up into quarters.

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This is the thing that makes it feel like you're having a real treat.

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Add 50g of dried cranberries cut in half.

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Then get your hands, gently mix everything together.

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And then the chocolate.

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Mix it together, but you don't want to break it up too much, OK?

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Don't crush it about.

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Pour into a lined cake tin and flatten it down.

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OK, into the fridge for about an hour to set.

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Then, once it's firmed up,

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just lift it out with the baking parchment,

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and cut into 20 squares.

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It's a proper treat, that.

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You will feel that you've had something special.

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Chewy, crunchy, and very chocolaty -

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a calorie-counted snack you can eat wherever you are,

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like date night at the cinema.

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They're like rocky road popcorn.

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Tom and Beth are the only couple taking part

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in my 12-week weight-loss experiment.

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They're really, really nice.

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You have seriously eaten all of them. Unbelievable!

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22-year-old Tom works in construction.

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His eating habits at work

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haven't exactly been healthy.

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I'm going to building sites a lot.

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Eating on the go is a massive thing.

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I might find a service station and get the meal deals!

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21-year-old Beth has been with Tom for over a year now.

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It's been a positive step for her,

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but it's also had an unfortunate side effect.

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When me and Tom first got together,

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we'd go out for a lot of meals,

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and he'd come round here a lot and we'd get, like,

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four takeaways a week, which is really bad!

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I think, after about the first six months,

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I did put on 2st, and then I was like,

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"Whoa, no. I look ridiculous. None of my clothes are fitting me!"

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Since Tom and Beth signed up to take part in this,

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they're cooking more at home and have cut back on eating out,

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but they don't want to give this up altogether.

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They're out with their friends,

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and in amongst all the pitfalls and the nightmares

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of high-street chain food.

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So, I'm going to have a little look at what they order,

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see if I can point them in the right direction and help them out.

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We have this running joke in my family that I'm, like,

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always the first one to the buffet.

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I just love food. I just can't say no!

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But rather than say no,

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I think you should still be able to go out to eat,

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but make better choices when you do.

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-Hey there, guys. Hello.

-Hello.

-I'm just in time for the ordering.

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-Yeah, we're all starving.

-How many calories have you got left?

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-I've got 700.

-700 for the rest of the day?

-Yeah.

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See, that's not bad. What about you, Tom?

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I've got about 900.

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Tom and Beth have very different calorie allowances.

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He's on 2,700 calories a day, while she's on 1,600.

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And what about the motivation with each other

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regarding the amount of calories that you can have?

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I try and eat more in the day so I don't come home

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and there's the pair of us on...

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-Beth on, like...

-Yeah.

-..500 and me on, like, 1,000.

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So, what would you do in a situation like this,

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where you've got loads of nice things on the menu?

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-What would you go for?

-Think of yourself.

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You're in a happy space, you're out with your friends,

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you're in one of your favourite restaurants, it's good fun.

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You know the food is tasty, even if it's the lighter option.

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Well, after seeing the under 600 calories,

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I'll probably still get a pizza,

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cos it's still nice to know that you can have a pizza,

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but it'll just have a hole in the middle with some salad.

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HE LAUGHS

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This time last year, I was so unhappy,

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and I really wasn't confident with myself.

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And now I just feel like a completely different person.

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Well done, you guys. I think that's amazing.

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Well, guys, I'm going to leave you to it.

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-I have to say, they look amazing.

-It looks good, doesn't it?

-It looks great. It smells lush.

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I'm going to go and leave you, stop ruining your evening.

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See you later, guys. Nice to meet you. See you later. Goodnight.

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It's so good to see Tom and Beth really supporting each other now,

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not leading each other astray.

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But like all my dieters,

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they need more options for their packed lunches,

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and this spicy Mexican wrap's just the kind of thing

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young Tom could take onto a building site.

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OK, there's two base ingredients to this burrito,

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and the first one is sweet potato.

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I've baked these for about an hour till they're nice and soft.

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The trick here is the sweet potatoes.

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They have so much more flavour and fibre than regular potatoes.

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I'm just going to scrape out the flesh.

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Mind your fingers cos it is very hot.

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Just with a spoon, scoop out that lovely sweet, orange flesh,

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and you give that a little mash up.

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And then to add to this, the next base ingredient are these,

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and these are black beans. This is two tins here.

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I'm going to put half of it into a food processor,

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and these are pre-soaked and cooked.

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And into that, I'm going to put 50g of toasted walnuts.

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Then I'm going to blend this to a paste.

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Perfect.

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Then you take this paste, you add it to our cooked sweet potatoes.

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This black bean paste is where you're going to get

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quite a bit of protein into the dish, but also flavour.

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Those toasted walnuts work really well together.

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Just give it a lovely underlying toasty texture and taste.

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Then add the rest of my drained black beans.

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And now it's time to get some extra flavourings,

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and they're all going to come from spice.

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First one - two teaspoons of hot smoked paprika.

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Then one teaspoon each of garlic powder, onion powder.

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It goes so well with the hot smoked paprika.

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And to that, one teaspoon of dried Italian herbs.

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Then a good pinch of salt...

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..and cracked black pepper.

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And then mix it together.

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Now I'm going to take this mix

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and I'm going to form it into four equal sausages.

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Right now, this mix is quite wet,

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so don't worry about getting your hands a little bit messy.

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So, these four guys are going to sit in the fridge

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till they set up - about an hour.

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So, after an hour of chilling,

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I'm going to bake them in the oven - 180 degrees for 50 minutes.

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Five-zero.

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They smell amazing.

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They've just dried out nice and crispy on the top.

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I'm just going to make the filling to go with them.

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In here, I've got 100g of zero-fat Greek yoghurt,

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and to that, I'm going to put two teaspoons

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of smoked chipotle paste.

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Jalapeno chillies form the base of this paste.

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It's hot stuff, but the yoghurt helps to balance the heat.

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I'm just going to get one of these lovely tortilla wraps,

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and then a large spoonful

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of the chipotle yoghurt onto the base.

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Going to take one of these fillings,

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just sit it on the top, and then going to add the salad -

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some sliced iceberg lettuce either side,

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some grated carrot.

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..and then some freshly grated beetroot.

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And then for a proper, authentic Mexican taste, avocado.

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So, you're going to use a quarter of an avocado per burrito.

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Avocado may be high in calories, but it's packed with goodness,

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so a slice or two is worth it.

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And then, quite simply, roll it up...

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..as tightly as you can.

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Baking parchment.

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It's going to be wrapped up and taken to work.

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And either end, just twist it to hold it in shape.

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There you have it - perfect, meaty-textured,

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full-flavoured vegetarian burrito.

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This is a generous lunch,

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ideal for dieters with bigger calorie allowances

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or physical jobs...

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Are you all ready for a bit of burrito?

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..like young Tom, who's not only made one for himself,

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but brought enough for his construction site workmates, too.

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-Very good, Tom.

-It's really good.

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-It's not bad.

-It's not bad!

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LAUGHTER

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Taking my recipes to work seems to be catching on.

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Metropolitan Police detective Andy

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has brought in a three-course meal for his colleagues.

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Hi, everyone.

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I come with a feast in a big plastic box.

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So, I prepared tomato soup. I also have a nice tortilla.

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And then, to finish, I've got strawberry cheesecake.

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Right, I'm sold!

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When you're at the coalface or you're at the front line

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and you're dealing with the whole unpredictable nature of policing,

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then that's when the real challenges come,

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and that's when you eat the biscuits, you eat the cakes,

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you eat perhaps too many kebabs on occasion.

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-That is about 180 calories.

-Really?

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-Actually, Andy, that's really nice.

-Could do with a bit of bread with it.

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What we can have is the tortilla instead of the bread.

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There's a pressing reason behind Andy's decision

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to eat more healthily at work.

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His silver wedding anniversary is approaching,

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and he's going to Barbados.

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That's a landmark. It's a good time to set a goal.

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I'm going to become Slim Jim.

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I'm going to get my photos taken on the beach.

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I'm sure I'll have a new pair of swimming shorts, probably.

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The piece de resistance.

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My strawberry cheesecake recipe uses quark -

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a lower-calorie alternative to cream cheese.

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-That is lovely. Genuinely.

-Really, really nice. Yeah.

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It gets a big thumbs up from Andy's colleagues...

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-Lovely. Thanks, Andy.

-Thank you.

-Pleasure.

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..but lunch at work doesn't have to be quite so lavish.

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Here's my lower-calorie version of a classic tuna salad

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you can knock up at home and take wherever you're going.

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Come on. Come on in.

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And I've invited Beth, Louise and Ki over

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to teach them how to make it.

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All right, then, guys, how many of you buy pre-packed salads?

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-Yeah.

-Yeah.

-OK. So, this is a version of a salad

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that is good for having on the go - tuna nicoise.

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-Are we all big fans of tuna nicoise?

-Yeah.

-Yeah.

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Yeah? You don't look convinced! LAUGHTER

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I'm being polite. I don't like fish in general, but there we go.

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-So, you don't like fish either, Beth?

-Not a massive fan.

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Right, I promise you, this is going to change your mind.

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So, I'm going to need your help. Just a minute.

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These are hard-boiled eggs. I just need to peel them.

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OK. Then what we're going to do is gem lettuce -

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just going to take the ends off and just build it up together.

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Then the next thing is tomatoes.

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And then French beans, OK? So, these have been cooked.

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I'm just going to cut them in half and sprinkle them all over as well.

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New potatoes. OK, these have been cooked and sliced.

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Skins still on, OK?

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So, that skin gives flavour. It also gives texture.

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Then, on top of the potatoes, some sliced red onion.

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Loads and loads of natural sweetness. Works really well.

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And on top of that, we'll put the hard-boiled eggs.

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-It's very orange.

-Yeah, so, it's free-range.

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Beautiful free-range egg.

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When I say hard-boiled, what I mean is perfectly cooked.

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And then, over that, a couple of teaspoons of capers on the top,

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and all of a sudden, it brings it to life.

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A nicoise salad would not be a nicoise salad without black olives.

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Now we're going to cook the tuna steaks.

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So, this is the one-cal spray olive oil.

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-Are you all using this? ALL:

-Yeah.

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OK. So, a couple of sprays, both sides.

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-So, is that the same as canned tuna?

-So, what happens with canned tuna

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is that they pack all the tuna into a can and they cook it in the can.

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This is fresh. You can get it from your fishmonger.

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You can get it from the supermarket. Have you had it like this before?

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No. I think the last time I had fish,

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-I was probably about ten, so this is like...

-No way!

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..a brand-new experience for me.

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OK, in that case, I'm not so nervous.

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I know you're going to like this.

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Would you never eat fish and chips, then?

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-No.

-You would just stay away from that?

-I'd have a battered sausage!

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-Really? You wouldn't have fish and chips?

-No. No.

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-No, I'm exactly the same.

-Are you?

-Give me a battered sausage

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or a saveloy any day, rather than a cod.

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So, rock salt, cracked black pepper. This pan has been on the heat.

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It's nice and hot. There's no oil in it.

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So, the steaks are going to go in, seasoned side down.

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Then, whilst they're cooking, I'm going to make the dressing.

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So, here, I've got 60ml of Greek zero-fat yoghurt,

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two teaspoons of very good extra virgin olive oil, OK?

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Two teaspoons of Dijon mustard,

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one teaspoon of dried herbes de Provence,

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and a little pinch of golden caster sugar.

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And then, into that, I'm going to put the juice of one lemon.

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OK, so, some chopped basil goes into the dressing -

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fresh basil - some freshly chopped parsley,

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and that's the dressing made.

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And my tuna's cooking, and all I'm going to do is flip it over.

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Then, at this point, I'm going to grab another lemon, juice into the pan.

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It just steams the bottom of that fish

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and helps to cook it a little bit on the other side.

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What I'm going to do now is dress this salad.

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-That looks really creamy.

-It's lovely, isn't it?

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And that's the yoghurt that's come from that.

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A little bit of olive oil.

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Right, come on, grab yourselves plates.

0:16:320:16:34

-Ooh, I'm nervous.

-Knives and forks.

-I'm nervous to try it!

0:16:340:16:37

Come on, Beth, break it up. Get in there. Don't be shy.

0:16:370:16:40

-Here you are, Ki. That's for you, mate.

-Oh, mate, thank you.

0:16:400:16:44

-Here goes nothing.

-Go on, mate.

0:16:440:16:46

Go on, girls. Be brave.

0:16:460:16:48

-That's really nice. Cos I've never had it before...

-Yeah.

0:16:520:16:55

..it's just something I don't really know about.

0:16:550:16:57

So, I was nervous, but the texture straightaway was really nice.

0:16:570:16:59

I associate tuna with cat food, but this isn't cat food at all.

0:16:590:17:03

It's not cat food! I'll tell you what, that's...

0:17:030:17:06

I've been a chef for 26 years,

0:17:060:17:08

and that's one of the best compliments I've ever had!

0:17:080:17:10

LAUGHTER

0:17:100:17:12

It must be good if two people who don't even like fish loved it.

0:17:120:17:17

It's another great packed lunch for the gang,

0:17:170:17:20

like nurse Sam, who, before she started on our diet adventure,

0:17:200:17:24

had very dodgy eating habits at work.

0:17:240:17:27

When you go on the ward, everyone offers you a biscuit

0:17:270:17:30

or chocolates are always available, and I can never say no.

0:17:300:17:33

Anything I'm offered, I tend to eat!

0:17:330:17:35

She's told me that's all changed now,

0:17:350:17:37

but how can I be sure?

0:17:370:17:39

So, I'm here to see Sam the nurse at work.

0:17:390:17:41

It's a surprise visit. She doesn't know I'm coming.

0:17:410:17:45

This one?

0:17:450:17:46

Knock, knock. I've got an injury!

0:17:490:17:51

-SHE GASPS

-Oh, my God!

-Oh, my God!

0:17:510:17:53

-Oh, my God!

-Oh, my God, Tom!

0:17:530:17:57

-Hello, mate.

-Hiya.

0:17:570:17:59

-How are you? Are you all right?

-I'm fine. How are you?

0:17:590:18:01

I'm really good. I'm really good. How are you, more importantly?

0:18:010:18:04

-Yeah, I'm good, thanks.

-Doing all right?

-Yeah.

0:18:040:18:06

How's she getting on, ladies and gentlemen?

0:18:060:18:08

She's doing very well. She's sticking to it very well.

0:18:080:18:11

-Where do we get a cup of tea, mate?

-I can make you one here.

0:18:110:18:14

Sam's not only given up the impulse to snack on choccy treats,

0:18:140:18:18

she's thinking ahead.

0:18:180:18:20

I make sure I'm prepared.

0:18:200:18:21

So, before, at work, I'd very rarely brought a lunch in.

0:18:210:18:25

I would just sort of grab something as I was going,

0:18:250:18:27

whereas, now, I'm always prepared, food-wise.

0:18:270:18:30

And it's paying off.

0:18:300:18:32

Now I'm starting to get sort of the comments now.

0:18:320:18:34

So, people are sort of saying, "Oh, you've lost weight."

0:18:340:18:37

Yesterday, I actually threw away a pair of my work trousers

0:18:370:18:39

cos I spent all day, like, hoicking them up.

0:18:390:18:41

That's not your clothes have got too big.

0:18:410:18:43

That's you that's got too small for your clothes.

0:18:430:18:47

And that means Sam's ready for a rather special new outfit.

0:18:470:18:51

She and fiance Bobby got engaged ten months ago,

0:18:520:18:55

but, unhappy with her weight,

0:18:550:18:57

she's delayed trying on wedding dresses.

0:18:570:18:59

Now I've lost a stone, I just feel like I'm in a much better place.

0:18:590:19:03

So, along with mum Janet, mother-in-law Pauline,

0:19:030:19:06

and best friend Kelly, Sam's going shopping.

0:19:060:19:09

Try some dresses on, see what happens.

0:19:090:19:11

-That's beautiful.

-Is that one...?

-Yeah, that's a keeper.

0:19:110:19:16

-Try that one.

-OK, ladies, we'll see you in a little bit.

0:19:160:19:18

The next two and a half hours sees eight costume changes...

0:19:180:19:23

I feel like a mermaid!

0:19:240:19:26

Aw!

0:19:260:19:28

..one calorie-counted glass of champagne...

0:19:280:19:30

-Do I look like a bride?

-Yes, you do.

-It's feeling very real.

0:19:300:19:34

Yeah, it's beautiful.

0:19:340:19:35

..a few tears...

0:19:350:19:37

-Aw, Pauline!

-SHE CHUCKLES

0:19:370:19:40

-Oh, yes! That's better.

-Aw, that's beautiful.

-That's pretty.

0:19:400:19:44

-I can imagine walking down to Bobby like this.

-Yes.

0:19:440:19:47

..and a massive realisation about what she's already accomplished.

0:19:470:19:51

To have lost a stone

0:19:510:19:53

and now be stood in a beautiful wedding dress,

0:19:530:19:56

it is an achievement, isn't it?

0:19:560:19:58

-You look gorgeous.

-I do feel very gorgeous, actually.

0:19:580:20:01

All of a sudden, I looked like I had a really nice body shape

0:20:010:20:04

and everything was worth it.

0:20:040:20:07

This is what can happen when you take control of what you're eating.

0:20:070:20:11

And my next recipe is just the kind of thing

0:20:130:20:15

to help the gang boss their packed lunches.

0:20:150:20:19

Mediterranean roasted vegetable tart -

0:20:190:20:21

a great alternative to a boring sandwich,

0:20:210:20:24

and can be made the night before.

0:20:240:20:26

I love tarts, and this one is generous and delicious.

0:20:260:20:29

It's full of veg, and has a great crunch.

0:20:290:20:32

For the pastry, I'm using ready-made light puff pastry,

0:20:320:20:35

and because it's lower in fat,

0:20:350:20:37

it can be part of your calorie-controlled diet.

0:20:370:20:40

All I'm going to do is just trim it

0:20:400:20:43

so it fits nicely onto my tray.

0:20:430:20:45

Then I'm going to score just the inside of the pastry,

0:20:450:20:50

about 2cm from the outside.

0:20:500:20:54

Then I'm just going to fork the middle of it

0:20:540:20:57

so it doesn't puff up so much through the middle,

0:20:570:20:59

but it helps keep it nice and crispy.

0:20:590:21:02

I'm just going to put this pastry in the fridge

0:21:020:21:05

and let it rest for about an hour.

0:21:050:21:07

Whilst that's resting, I'm going to finish chopping

0:21:070:21:09

my Mediterranean-style vegetables to go on the top.

0:21:090:21:13

I've already got red pepper and a yellow pepper

0:21:130:21:16

cut into big, chunky-like pieces.

0:21:160:21:19

I'm going to do the same with a red onion and some courgettes.

0:21:190:21:22

I'm just going to cut them into chunky rounds.

0:21:220:21:27

Tip all the veg into a roasting tray,

0:21:270:21:30

and then next into that, I've got four big cloves of garlic.

0:21:300:21:34

I'm just going to thinly slice them.

0:21:340:21:36

I'm just going to pop the garlic into the veg.

0:21:360:21:39

And you can see the veg - they're all cut about the same size.

0:21:390:21:42

And this is good cos they'll all cook at about same time.

0:21:420:21:44

And then, here, I've got some fresh thyme -

0:21:460:21:48

not a huge amount,

0:21:480:21:50

but a little of this thyme goes a long way.

0:21:500:21:52

It's a big, powerful flavour.

0:21:520:21:54

And then next to go with the thyme - a couple of sticks of rosemary.

0:21:540:21:58

And then, with your knife,

0:21:580:22:01

literally just run it through the herbs.

0:22:010:22:05

I'm just going to dust them all over the top of our vegetables,

0:22:080:22:12

then going to season it with some rock salt...

0:22:120:22:15

..and some cracked black pepper...

0:22:160:22:18

..and a few squirts of our low-calorie olive oil.

0:22:190:22:23

And then, with your hands,

0:22:270:22:29

just get in there and mix all of those flavours together,

0:22:290:22:32

and that's ready to go in the oven.

0:22:320:22:34

Now the puff pastry.

0:22:350:22:37

I'm just going to give it a little brush with semi-skimmed milk.

0:22:370:22:41

It just helps to give it a bit of a crust and colour on the top.

0:22:410:22:45

And then, alongside the vegetables,

0:22:450:22:47

they're both going to go into an oven - 220 degrees.

0:22:470:22:50

Puff pastry in the middle shelf, vegetables on the top shelf.

0:22:500:22:54

Bake for 25 minutes, then take the veg out

0:22:540:22:56

and turn the oven down to 140,

0:22:560:22:58

then leave the pastry for half an hour to crisp up.

0:22:580:23:01

The pastry is very nice and crispy.

0:23:010:23:05

And on to that, I'm going to put these amazing,

0:23:050:23:08

beautifully roasted Provencal or Mediterranean-style vegetables.

0:23:080:23:12

I'm just going to put them within the parameter

0:23:120:23:15

of where we cut around the outside, so it stays nice and neat.

0:23:150:23:19

Then, onto that, a small handful of cherry tomatoes

0:23:210:23:25

in and amongst the vegetables.

0:23:250:23:27

And then, on top, some goat's cheese.

0:23:300:23:32

When it's cooked on a tart like this, it's amazing.

0:23:320:23:36

Cut the cheese into nuggets about the same size as the veg.

0:23:360:23:39

So, we get these little pockets and bursts of cheesy flavour

0:23:390:23:43

going all the way through this tart.

0:23:430:23:45

Back in the oven once more.

0:23:470:23:49

180 degrees for around about 20-25 minutes.

0:23:490:23:54

Look at that. Perfect. Amazing.

0:23:560:23:58

Last little bit of taste and flavour

0:23:580:24:00

is some fresh basil leaves.

0:24:000:24:01

Final hint of freshness, and wonderful Mediterranean flavour.

0:24:010:24:06

And there you go. That serves four.

0:24:060:24:08

Perfect for two of you to have a little bit now,

0:24:080:24:12

and then, tomorrow, you can both take a piece to work.

0:24:120:24:15

But don't put it in the fridge, all right?

0:24:150:24:17

Cos that's when it'll go soft and soggy.

0:24:170:24:18

Just wrap it in tinfoil, leave it on the side,

0:24:180:24:21

and it's ready to stick in your back pocket and get on the bus.

0:24:210:24:25

Don't stick it in your back pocket!

0:24:260:24:29

Wrapped in foil, a slice of this in your lunchbox

0:24:290:24:32

will make you the envy of the office,

0:24:320:24:34

or hospital, or police station, or building site...

0:24:340:24:38

After ten weeks of calorie-counted recipes

0:24:400:24:42

and regular exercise, the group has seen their body shapes change.

0:24:420:24:47

A lot of my clothes have been falling off,

0:24:470:24:49

and I've actually just thrown out two bin bags of clothes

0:24:490:24:51

cos they don't fit me any more.

0:24:510:24:52

-Oh, wow!

-That is really, really nice.

0:24:540:24:56

I feel really confident. Yeah, feel really confident.

0:24:560:24:59

Could you imagine doing this, like, ten weeks ago?

0:24:590:25:02

-I know!

-I would not be standing here.

0:25:020:25:04

And to celebrate this new-found confidence,

0:25:040:25:07

dieter and professional photographer Ki

0:25:070:25:09

has invited them all to a special photoshoot

0:25:090:25:12

at the local cricket club.

0:25:120:25:13

This is going to be quite a classic portrait set-up

0:25:130:25:16

to really focus on the personalities and the people.

0:25:160:25:18

Hopefully, we're a little different than last time we saw each other.

0:25:180:25:22

I just love it cos you look around and everybody's faces

0:25:220:25:24

have just totally changed. Man, you're looking sharp.

0:25:240:25:27

I wouldn't have been so keen having my photos taken,

0:25:270:25:29

but I think now that I've lost some weight

0:25:290:25:31

and I feel more confident in myself,

0:25:310:25:33

I'm ready to give it a go.

0:25:330:25:35

Show off our new physiques.

0:25:350:25:36

But not everyone's as excited about posing for the camera.

0:25:360:25:39

I haven't dreaded it.

0:25:390:25:41

I'm just not one who enjoys having their picture taken.

0:25:410:25:45

Thanks, everyone, for coming tonight.

0:25:450:25:47

From looking at the group, everybody's so much more confident.

0:25:470:25:50

I was going to ask for a volunteer to go first,

0:25:500:25:52

but you're already up there, so we're going to start.

0:25:520:25:55

CHEERING AND APPLAUSE

0:25:550:25:57

I'm loving this!

0:25:590:26:01

-I like that one.

-That's the one we're going with. There you go.

0:26:020:26:05

There's 13 portraits to take, and Sandra sets the standard.

0:26:050:26:09

So, do you think you're much happier with that now

0:26:090:26:12

-than you would have been three months ago?

-Definitely. Definitely.

0:26:120:26:15

-THEY LAUGH

-Yeah, that's it, that's it.

0:26:150:26:18

That's lovely. Nice.

0:26:180:26:19

Displaying new-found confidence...

0:26:190:26:21

That's gorgeous, yes.

0:26:210:26:23

You look a different man, mate.

0:26:230:26:25

..the dieters happily line up for their photos.

0:26:250:26:27

Give me a kiss. Nice.

0:26:270:26:31

Right, let me see you.

0:26:310:26:32

-Nice. Tom, get in here!

-LAUGHTER

0:26:320:26:35

You're a new, different guy now.

0:26:370:26:39

LAUGHTER

0:26:390:26:42

Oh, Ozi, that is gorgeous!

0:26:420:26:44

-Ding dong!

-Nice!

0:26:440:26:47

-So handsome.

-Hey!

0:26:470:26:49

Do your detective voice, Andy!

0:26:490:26:51

-You're arrested for murder.

-LAUGHTER

0:26:510:26:55

Last to go are Lee and Ki.

0:26:550:26:57

Oh, are we doing this now?

0:26:570:26:59

You're going to take mine first, and then I'll take yours afterwards.

0:26:590:27:02

-Don't mess it up.

-I won't. I'm going to make you look stunning.

0:27:020:27:05

-I need to see those shoulders.

-Oh, that's a good one.

0:27:050:27:08

-That's it.

-CHEERING AND APPLAUSE

0:27:090:27:12

High-five. Wait till you see these.

0:27:120:27:14

Having found out what it's like to be the photographer,

0:27:140:27:17

Lee plucks up the courage to become the subject.

0:27:170:27:20

Beautiful. Look at that. Lovely.

0:27:200:27:22

LAUGHTER

0:27:220:27:26

That was agony!

0:27:260:27:28

The group have sent me their latest weights,

0:27:320:27:34

and looking at the numbers,

0:27:340:27:35

there's so much for them to be proud of.

0:27:350:27:38

Young Tom's lost 22lbs since we started. Fantastic job!

0:27:380:27:43

And Beth's not only supporting Tom's efforts,

0:27:430:27:45

she's lost 8lbs of her own.

0:27:450:27:48

Now, when we started, I told the gang

0:27:480:27:50

how much they might expect to lose.

0:27:500:27:52

At the end of 12 weeks, you'll have lost around about a stone.

0:27:520:27:55

Well, I'm delighted to see that Ozi, Sandra and Jenny

0:27:550:27:59

have all now reached that milestone,

0:27:590:28:01

which means ten out of the 13 dieters

0:28:010:28:04

have lost a stone or more so far.

0:28:040:28:07

Next time, I try to recruit a new dieter

0:28:070:28:10

over a round of golf with Tom and his twin brother.

0:28:100:28:13

I tell you what, what sport shall we do next?

0:28:130:28:15

Cos this is great!

0:28:150:28:17

I feel petrified.

0:28:170:28:18

Sam's made the weight for a charity skydive,

0:28:180:28:21

but will she actually do it?

0:28:210:28:23

And armed with a batch of delicious recipes made for sharing...

0:28:230:28:27

BEEPING

0:28:270:28:28

..I take the gang for a celebration river cruise

0:28:280:28:31

and announce how much weight they've all lost

0:28:310:28:34

during our 12 weeks together.

0:28:340:28:36

Come on, group hug, group hug, group hug.

0:28:360:28:38

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