Takeaway Alternatives 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, isn't it?

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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 and hit the gym,

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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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THEY LAUGH

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The NHS recommends cutting calories is 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 that you can cook and eat the food you love

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and lose weight, too.

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

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Mm. 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

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how they can do it and help them along the way,

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to pick them up when they are down.

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-I just want to give up.

-Listen, you've done so well.

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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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THEY LAUGH

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I reckon that, if lower-calorie food

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could come packed full of flavour and in generous portions,

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people would have a much better chance of losing weight

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and keeping it off for good.

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It's week seven of my 12-week diet experiment

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and, so far, I have given the gang

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45 delicious recipes they can make at home.

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From quick things to rustle up when life is hectic...

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How lovely do these look?

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-Oh, they are nice.

-..to special treats

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to be savoured with friends and family.

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It's amazing.

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This ticks all the boxes for me.

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My 13 volunteers have all lost weight,

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and some have surprised me with just how well they are doing.

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The results are just stunning.

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14 centimetres off my body in two weeks.

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-No way!

-Yeah.

-But we can't get complacent.

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Just one slip-up could lead to someone giving up altogether.

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And I know for a fact that a couple of the lads in the group

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have sneaked off for cheeky takeaways.

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So I'm coming up with a batch of new recipes,

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designed to tackle this problem head-on.

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Oh, yes!

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I'm cooking up a juicy turkey burger that's even topped with cheese.

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A chicken tikka masala which tastes

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every bit as good as the original.

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And my biggest test of the lot,

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a post-pub favourite that typically exceeds 1,000 calories -

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a doner kebab.

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OK, doner kebab.

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Who doesn't love a doner kebab?

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I love a doner kebab.

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But that's a bit of a challenge.

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How do you make a low-calorie doner kebab?

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I've spent time thinking about processes that add flavour

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and cut calories, and transforming this nutritional horror story

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begins with the cut of the meat.

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Lamb meat normally used for doner kebab is lamb breast,

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and lamb breast is fantastic.

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It's wonderful, full of flavour, except it's really high in fat.

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So I've got to go for a lean version.

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I'm using 175g of lean lamb mince,

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and 175g of diced leg of lamb.

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This is the first time I've done this, and it's an experiment.

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And it's one that I'm very confident is going to work.

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Meat goes straight into the food processor.

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And, of course, I'm going to add a fistful of spices.

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I'm going to grate in two cloves of garlic.

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One teaspoon of paprika.

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One teaspoon of onion powder.

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This gives a fantastic savoury kick.

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Cumin. Goes so well with lamb.

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Two teaspoons of that.

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One teaspoon of dried oregano.

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Good pinch of chilli flakes.

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Bicarbonate of soda.

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Now, this is the binding agent

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that is going to hold everything together.

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One teaspoon of this.

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Flaky sea salt, the seasoning, and then cracked black pepper.

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Lid on, we're just going to pulse blitz it

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so it kind of makes it jump about and mix quite quickly.

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That, for me, is just about perfect.

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Of course, doner meat is usually cooked upright on a spit.

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But I'm doing things a little differently.

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First, I need to flatten the mix.

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So...

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Between two pieces of baking parchment...

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..I'm going to squash this lamb out.

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I'm going to roll it as thin as possible.

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OK. One very thinly rolled lamb doner.

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Just going to stick it on to a metal tray.

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Now the meat goes in the oven, but not for long,

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just five minutes at 220 degrees.

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Top shelf, really high, really hot.

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Now, whilst that lamb's cooking,

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I'm going to make a bit of a yoghurt dressing.

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Going to chop some mint, because lamb and mint - classic.

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And don't be shy with the amount of herbs you use.

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OK. Mint into a bowl.

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And on top of that, some zero-fat Greek yoghurt

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and a pinch of granulated sweetener.

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And a pinch of flaky sea salt.

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A good mix.

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And back into that bowl.

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OK. The lamb will be ready.

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It smells amazing.

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I'm going to do something now that makes it look even better,

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I'm going to give it a bit of flavour with a blowtorch.

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This extra process causes the proteins in the meat to caramelise,

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producing rich and intense flavours.

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This is just like that big bit of lamb being spun round

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in front of those flames.

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And you can tell this is nice and lean

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because there's no fat coming out onto the tray.

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I'm slicing the meat into strips

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and laying them on a small flour tortilla.

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Look at that!

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It's the dream!

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My doner kebab with yoghurt and mint dressing and extra chilli sauce.

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Familiar, delicious and lower calorie.

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Job done.

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I've got several big blokes in my gang

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who are struggling to resist the siren call

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of their favourite fast foods

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and stick to the calorie limit I've set them.

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Tom and girlfriend Beth

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are both taking part in my 12-week experiment,

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but it is Tom who knows he's got the most to lose.

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I need to do something about my weight.

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I'm 22 and 23st.

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So I am actually more stones than my age.

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36-year-old Pittri is all too aware of where his weaknesses lie.

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I do like my carbs, my good old carbs.

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So, chips, crisps, mashed potatoes, chip-shop chips, roast potatoes.

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I could eat them all day!

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In the first fortnight of our diet experiment,

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Pittri lost 7lbs.

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But in the month since, he has only lost a pound.

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I've had one or two slip-ups so far.

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We had a few drinks. And then afterwards

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I went into a kebab shop,

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and I got myself a burger and chips, which was rather naughty.

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It was nice at the time,

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but then, obviously, the day after,

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you realise, "Oh, I shouldn't have done that."

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So I am popping over to Pittri's to find out where he's going wrong.

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And it seems to be due to a concept all of his own called Cheat Days.

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During the week, I wouldn't drink.

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Sunday evening, when I have my dinner,

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is the one day a week that I would have a cider to drink.

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So that would be my one drink of the week.

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All that work that you've done Monday to Friday,

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it all disappears on the day that you go,

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"Well, I'll just treat myself."

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And that's the bit where you have to go...

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Cheat Days, they just don't exist.

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We need to eradicate Cheat Days.

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One consequence of putting on weight

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is that Pittri has outgrown much of his wardrobe.

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Shirts and trousers.

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-Yeah.

-That's nice.

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Some of the stuff that I would wear out...

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-Yeah.

-Nice little occasion.

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-I think I wore that once to my sister's birthday.

-Once.

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I've been a big lad all my life because of the food I ate.

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But more importantly, the volume of food that I ate.

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There was no measuring.

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I just used to eat till I...

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..couldn't move. Never worn it since.

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-Really?

-Yeah. Can't button it up.

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Same with this one. Need to trim down for it to fit.

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-So this would still be OK on the top?

-It might be.

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It's around there?

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-It's around there.

-OK.

-Yeah.

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To see where I was and where I am now, it's quite a shock.

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It will be a good positive thing if I can get back there.

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OK, my friend. We are going to get back here.

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A way to help that along is, of course, exercise.

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And Pittri is the only one of my dieters

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that hasn't yet taken up exercise,

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despite the fact that he manages a gym!

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Oh, jeez, I've got to go to the gym.

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-It's hard to get there.

-But you work there!

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After work, I like to get home, to, you know, have family time.

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When you have come home already,

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that motivation then to leave the home and go to the gym is hard.

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So it turns out this adoring dad

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is prioritising time with his young son.

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This is a very common theme.

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When you have children,

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it's very difficult to make that fit into your life.

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But you need to focus on you to be able to be everything for them.

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And I think that's...

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..that's the way you need to re-twist that motivation.

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And, of course, Pittri has got that added incentive

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of fitting back into his wardrobe.

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A couple of inches.

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Just this little bit there.

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Yeah. It's a challenge.

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I don't think it comes in a bigger size, so I can't buy a bigger one.

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THEY LAUGH

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Can't just buy a bigger one.

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-There's no cheating here, my friend.

-No cheating here.

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If burgers are one of Pittri's weaknesses,

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I've got the perfect recipe he can cook at home.

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I'm going to start off with turkey mince.

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It's incredibly lean, but it is very flavoursome.

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500g of that.

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And to that, I'm going to add...

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..500g of grated courgette.

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All you've got to do is squeeze out as much moisture as possible.

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And the courgette acts as a great filler for the burger.

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It's going to help almost double it in size,

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but without all of the calories.

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So, once I've squeezed the life out of the courgette,

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I'm then going to add it to my turkey mince.

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Now, into my turkey and courgette,

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I'm going to put two teaspoons of dried Italian herbs.

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And then half a teaspoon of chilli flakes.

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Like with my doner,

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I'm bringing the mix together with bicarbonate of soda.

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Two teaspoons of bicarbonate.

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And then two tablespoons of capers.

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Capers give a well-deserved lift to burgers.

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Their acidity level is fantastic.

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It makes everything, I suppose, zing and come to life.

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And into the burger mix.

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Seasoned with a little bit of salt and pepper.

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And then get your hands in,

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and start massaging all of these ingredients together.

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You really want that bicarbonate of soda to start working its magic

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and it helps to firm up our burger mix.

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I'm going to separate this into four.

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Form the mix into a burger patty.

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Just put them on a tray lined with baking parchment.

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Look at those. They are a really good portion.

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They are a proper size, them.

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And that's that courgette helping to bulk it all out

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and give us more burger for our buck.

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Now, I'm going to put these guys into the fridge,

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just to firm up a little bit, for about an hour.

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Just to give them a little bit of lubrication,

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give them a couple of sprays of low-calorie spray oil.

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I'm going to stick them in the oven,

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220 degrees, for about ten to 12 minutes.

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You get a nice little bit of browning on them,

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they'll be beautiful, them.

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I did say it comes with cheese, and I'm not lying.

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This is mozzarella, but it's reduced-fat mozzarella.

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I'm slicing the mozzarella

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to try and get as much coverage from it as possible.

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So we've got four nice slices like that.

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The burgers, they are ready.

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Look at them, they look amazing.

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And just at this point,

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I'm going to put a piece of mozzarella on each one.

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So with the mozzarella on the top,

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I'm going to put the turkey burgers back into the oven

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for another two to three minutes,

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just until that mozzarella starts to melt.

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For me, this is very, very exciting.

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This is a wholemeal bun,

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just going to drop it onto this grill to try and get those markings.

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Heat off, burgers out.

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Ha-ha-ha!

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Look at that, the cheese just melting.

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How lush does that look?

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Slice of tomato and rocket.

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Then one of these lush turkey burgers

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with the melted cheese on the top.

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Put the lid on it.

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I know you normally associate burgers as bad things,

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but look at that -

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it is bad, but in a good way.

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With coleslaw and a bun, this comes in at a tasty 605 calories,

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a great recipe to have in your arsenal

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when you get a big burger craving.

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In addition to counting calories...

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I'm looking forward to beating you, I've got to tell you.

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..all my diet group are stepping up their level of physical activity.

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I'm loving it, I'm beginning to feel a lot more mobile,

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a lot more energetic. It's great, really.

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But seven weeks in,

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and things aren't running as smoothly for everyone.

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I've received an e-mail from Kayleigh

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telling me she is struggling.

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-Hey, Kayleigh.

-Hi.

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I've got your e-mail. What's going on, girl?

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-It was just getting too much.

-Yeah.

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There is so much stuff going on

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that's causing me so much stress.

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31-year-old mum Kayleigh has her hands full running the household

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and looking after her autistic son.

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She used to turn to food in times of stress.

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Because I was getting so stressed out,

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I was like, "I just want to give up."

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And I thought, "You know what?

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"I just need to go and get, like, food and stuff like that

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"and just eat loads of junk."

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Listen, you've done so well so far.

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And what I think you need...

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-Thank you.

-What I think you need to do,

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when you feel like you're going to have one of those binges,

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do it on the food that you cook yourself.

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Don't give up now.

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-Thank you.

-All right, mate.

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Well, listen, if there is anything else I can do,

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-you must call me, yeah?

-Thank you so much.

-All right, babe.

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-Take care, Kayleigh.

-Bye.

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Here is something Kayleigh and the gang can cook themselves,

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which is normally considered junk food.

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My spice doughnuts will fill them up

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when they get a craving for something sweet.

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The main difference between these doughnuts and any other doughnuts

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are the fact that these ones are baked in the oven

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rather than deep-fried.

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Straight away, that helps slash the calories.

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Begin by gently heating 180ml of semi-skimmed milk.

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You don't want to get it too hot

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because I'm going to add yeast to it.

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And if it's too hot, it will kill the yeast.

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And into that, 25g of butter.

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Then, into a mixing bowl, put 250g of self-raising flour,

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two tablespoons of granulated sweetener,

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and one teaspoon of baking powder.

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And the next thing to add is flavours.

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And because that doughnut

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is not going to have that deep-fried crispy skin,

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we need to overtake it with taste.

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So, first of all, half a teaspoon of ground cinnamon.

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And then half a teaspoon of Chinese five-spice.

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Now this has got this wonderful kind of savoury kick to it,

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goes so well with these doughnuts.

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Now my milk is just warmed through.

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I'm going to put one teaspoon of dried yeast.

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Give it a good mix.

0:16:570:16:58

OK, whilst that is cooling,

0:17:010:17:02

I'm going to form a well at the bottom of this flour mix.

0:17:020:17:06

Then add one beaten egg.

0:17:060:17:08

And slowly, I am going to work that together.

0:17:090:17:12

And then I'm going to add the milk, butter and the yeast to the flour.

0:17:150:17:18

And just with a wooden spoon

0:17:220:17:24

bring it together until it forms quite a nice thick batter.

0:17:240:17:27

Try and get rid of most of those bumps and lumps.

0:17:300:17:33

And it begins to form quite a tight and stretchy dough.

0:17:340:17:39

Then stick the mixture into a piping bag.

0:17:390:17:43

And then I've got this lovely doughnut-shaped mould.

0:17:430:17:45

Just going to give these moulds a quick spray with the oil.

0:17:450:17:49

And then, you just pipe the mix.

0:17:490:17:52

About halfway up.

0:17:520:17:54

So at this point,

0:17:540:17:55

I'm going to leave that yeast to react and start to prove.

0:17:550:17:58

That will take about an hour.

0:17:580:18:00

I'm just going to bake them in an oven now

0:18:040:18:06

for about nine to ten minutes,

0:18:060:18:07

210.

0:18:070:18:09

Cake rack down, doughnuts are ready.

0:18:150:18:17

You can see they're puffed up, they've gone nice and brown.

0:18:190:18:22

They look amazing.

0:18:220:18:23

Beautiful little round doughnuts.

0:18:230:18:25

Then brush with water,

0:18:250:18:26

and dunk them in a mixture of golden caster sugar

0:18:260:18:30

and Chinese five-spice.

0:18:300:18:32

It does make it feel like you're being really naughty

0:18:320:18:35

and having an amazing treat.

0:18:350:18:37

But each one of these doughnuts is only 120 calories.

0:18:370:18:40

As sweet treats go,

0:18:400:18:41

my calorie-counted doughnuts are a real winner.

0:18:410:18:45

Just the kind of thing to satisfy one of my biggest dieters,

0:18:450:18:48

22-year-old Tom.

0:18:480:18:49

Sometimes, when I walk upstairs and things,

0:18:490:18:51

I get out of breath, and at 22 years old, I don't want that.

0:18:510:18:55

So Tom has been motivated to join up with another rugby fan

0:18:560:18:59

in my diet group, 49-year-old police detective Andy.

0:18:590:19:03

Just a brief warm-up. We're going to do four shuttle runs.

0:19:030:19:06

-OK.

-OK, to the line.

0:19:060:19:08

Along with Ozi, they are going for a Wednesday night work-out.

0:19:080:19:11

One, two, three.

0:19:110:19:13

I'm a big rugby fan, I've always been like that.

0:19:140:19:16

Me and my dad have gone and played rugby a lot.

0:19:160:19:18

Even today, Tom still loves the game.

0:19:180:19:20

I can just about play 80 minutes,

0:19:200:19:23

but you will probably find that I will walk for the last 20!

0:19:230:19:25

Suck it in.

0:19:260:19:28

But it's not just sports performance that's driving Tom to lose weight.

0:19:280:19:32

A big motivator for me is my uncle.

0:19:320:19:34

He died from a heart attack at 42.

0:19:350:19:37

He was probably 30-plus stone.

0:19:390:19:41

I don't think anybody expected him to die so early.

0:19:420:19:46

It was awful.

0:19:460:19:48

I don't want to be like that.

0:19:480:19:49

I don't want having my older brother

0:19:490:19:51

and my older sister having to bury me in my early 40s.

0:19:510:19:54

And I think now is the time to change.

0:19:540:19:57

Keep your shoulders relaxed.

0:19:570:19:58

And then we turn.

0:19:580:19:59

All the way to the end.

0:20:020:20:04

Hips.

0:20:040:20:06

Four, five, six.

0:20:070:20:09

We are nearly halfway. We are going to do 100.

0:20:090:20:12

Tom's got a big game plan.

0:20:120:20:14

I want to take part, I want to succeed.

0:20:140:20:17

That's good. Right, over here, boys. Jogging. And that's halfway.

0:20:170:20:20

He wants to drop from his current 23st to 18.

0:20:200:20:23

I don't expect 5st in 12 weeks,

0:20:230:20:25

by any stretch of the imagination.

0:20:250:20:27

But I am hoping that I will keep that lifestyle change,

0:20:270:20:30

and in two, three years' time, I can feel that I'm at a healthier weight.

0:20:300:20:33

Oh, my knees are cracking. Did you hear that?

0:20:350:20:38

-Yeah.

-After a long work-out,

0:20:380:20:40

what better way to reward yourself than with a hearty,

0:20:400:20:43

but healthy meal?

0:20:430:20:45

Traditionally made, chicken tikka masala is very high in calories.

0:20:450:20:48

However, with some simple tricks,

0:20:480:20:51

we can cut that right back and still deliver on taste.

0:20:510:20:54

Because we are on a diet,

0:20:540:20:55

we need to remove the amount of fat that's in a dish,

0:20:550:20:58

starting off with taking the skin from my chicken crown.

0:20:580:21:01

Now a crown is the two breasts still on the bone.

0:21:010:21:05

OK? So just gently remove the skin.

0:21:050:21:08

If you need to, just loosen it off with a sharp knife.

0:21:080:21:13

Then the next thing I want to do is just score it or slash it.

0:21:130:21:17

It's going to allow us to get the flavour

0:21:170:21:20

of the marinade into the chicken.

0:21:200:21:22

My tikka marinade starts with zero-fat Greek yoghurt.

0:21:220:21:26

Add a big bit of grated ginger, four cloves of grated garlic,

0:21:260:21:31

medium heat curry powder and hot smoked paprika.

0:21:310:21:35

And then you just give it a good mix.

0:21:350:21:38

And then it just forms this lovely orangey, thick, tikka masala paste.

0:21:380:21:42

Just going to add the juice...

0:21:420:21:44

..of half a lemon. A pinch of salt.

0:21:450:21:47

Then I'm going to take my chicken crown...

0:21:480:21:51

..and massage...

0:21:510:21:53

..this paste into the meat, and flavour it right up.

0:21:540:21:57

And you can see why we've put those slashes in it now.

0:21:590:22:01

Because all of this lovely flavour, marinade,

0:22:010:22:04

is going to be able to work its way into the chicken.

0:22:040:22:08

But first of all, we're going to leave it to marinade overnight

0:22:080:22:11

in the fridge.

0:22:110:22:12

Here's one that I put in yesterday.

0:22:140:22:16

And it's started to take on all those flavours,

0:22:160:22:19

and now I'm going to stick it into an oven

0:22:190:22:21

at 120 degrees centigrade for two hours.

0:22:210:22:24

Now, that sounds quite low, but don't worry,

0:22:240:22:27

we're just trying to get it cooked on the bone and stay nice and moist.

0:22:270:22:30

When it comes out of the oven, leave it to cool.

0:22:330:22:36

To make the masala sauce,

0:22:360:22:38

I've got two onions finely diced here,

0:22:380:22:39

and I'm sweating them down in the pan

0:22:390:22:41

and they've just started to caramelise

0:22:410:22:43

and get that lovely little nutty, sugary bit.

0:22:430:22:45

To that, I'm going to add a big lump of ginger, freshly grated.

0:22:450:22:50

And then two large cloves of garlic, exactly the same.

0:22:520:22:56

The garlic and the ginger goes in.

0:22:560:23:00

Now, into the pan, I'm going to add my spice in.

0:23:000:23:02

Firstly, two teaspoons of hot smoked paprika.

0:23:020:23:06

And then two teaspoons of ground coriander.

0:23:080:23:12

And then, lastly, for that little bit of colour, turmeric.

0:23:140:23:18

One teaspoon.

0:23:180:23:20

And we're just going to cook the spice out just a little bit,

0:23:220:23:25

just to start releasing those natural oils and flavours.

0:23:250:23:28

And at this point, I'm going to add one tablespoon of tomato puree.

0:23:280:23:33

And then just as that tomato puree is also beginning to caramelise,

0:23:340:23:37

this is the point where you add the liquid.

0:23:370:23:39

And that's going to come from one tin of chopped tomatoes.

0:23:390:23:42

Because this is quite thick, I'm going to add about 300ml of water.

0:23:460:23:51

Going to bring it up to the boil.

0:23:510:23:54

Turn it down to a simmer.

0:23:540:23:55

I'm going to cook it out for about 15 to 20 minutes.

0:23:550:23:58

And then add two chopped peppers.

0:23:580:24:01

And this pepper goes quite a long way to bulking out

0:24:010:24:04

and filling this sauce.

0:24:040:24:05

I'm going to cook them out for about five minutes.

0:24:050:24:07

And now I'm going to move on to our chicken.

0:24:070:24:10

At this point, it would taste lush and amazing,

0:24:100:24:13

but I want to give it another layer of flavour.

0:24:130:24:15

Blowtorch.

0:24:150:24:17

You can see straight away the spices are toasting

0:24:190:24:23

and giving us much more flavour.

0:24:230:24:25

This is going to be delicious.

0:24:250:24:27

Let the crust cool for a bit

0:24:270:24:29

and then we're going to get the meat off.

0:24:290:24:31

Cut through the spice, down the wishbone.

0:24:310:24:34

It is beautifully cooked.

0:24:340:24:36

Then I'm just going to dice the chicken up.

0:24:360:24:39

And that lovely crust that's on the top.

0:24:390:24:41

Tell you what, who needs chicken skin when you've got that?

0:24:410:24:45

I'm going to add my chicken to the masala sauce.

0:24:450:24:48

I mean, how lovely does that look?

0:24:500:24:51

The smells that are coming from it.

0:24:510:24:54

And the final flourish, 150ml of natural yoghurt, zero fat.

0:24:540:24:59

It goes in now and it can't be on the heat.

0:24:590:25:01

Because if it goes in and it's super hot,

0:25:010:25:03

then the yoghurt will split.

0:25:030:25:05

Don't go heavy-handed and smash it all up.

0:25:060:25:08

Keep those chunks of peppers and chicken together.

0:25:080:25:13

Finish with a handful of chopped fresh coriander.

0:25:130:25:16

How amazing is that? Chicken tikka masala

0:25:170:25:20

with less than half the calories

0:25:200:25:22

of your average takeaway.

0:25:220:25:24

It's rich, it's tasty, and enough to satisfy the biggest appetites.

0:25:240:25:29

I need a couple of hungry guys to try it out,

0:25:290:25:32

so I've invited over Pittri and Tom.

0:25:320:25:34

Come on in, chaps. Come on in, come on in, come on in

0:25:340:25:37

for some food and footie.

0:25:370:25:39

Oh!

0:25:390:25:41

That was Pittri.

0:25:410:25:42

2-0 to Pittri.

0:25:440:25:45

So have you two always been big guys?

0:25:450:25:48

-Yes.

-Yeah.

-Is it like part of your make-up and part of your person,

0:25:480:25:51

you've always been known as, like...

0:25:510:25:53

-..as Big Pittri or Big Tom?

-I would say that.

0:25:530:25:54

I've always been known as Big Tom.

0:25:540:25:56

-Yes.

-Yeah, definitely.

-I do want to lose weight.

0:25:560:25:58

But I do think there's a limit to where I could lose.

0:25:580:26:01

I don't see myself below a certain weight

0:26:010:26:03

because I have always been like that.

0:26:030:26:05

-What about you, Tom?

-Being a twin,

0:26:050:26:08

me and Chris have always been known as the Big Ginger Twins.

0:26:080:26:10

Never really been small.

0:26:100:26:12

I think being seen as a big bloke is an identity

0:26:120:26:15

that doesn't encourage us to cut down.

0:26:150:26:18

But we need to be healthy blokes, too.

0:26:180:26:20

-ALL:

-Oh!

0:26:200:26:22

So this is chicken tikka masala with some saffron rice, loads of flavour,

0:26:250:26:29

tastes amazing. Get in there.

0:26:290:26:30

-Mm.

-It's really nice, that is.

-Nice?

0:26:320:26:34

The sauce is quite rich, yeah.

0:26:340:26:35

But I like it like that, you get a lot of the flavour out there.

0:26:350:26:38

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

0:26:380:26:40

Less than half the calories than a normal tikka masala.

0:26:400:26:43

That's good. I'll take that.

0:26:430:26:45

How many calories are you allowed a day?

0:26:450:26:47

About 2,700.

0:26:470:26:48

2,700 a day? You can have five of them, mate!

0:26:480:26:52

What about you, Pittri? How many are you allowed a day?

0:26:520:26:55

-2,400.

-Well, you can have 4.5.

0:26:550:26:56

4.5. There's one portion there.

0:26:560:26:58

The person who wins table football gets it.

0:26:580:27:01

Come on, boys, finish that and then come and have a game.

0:27:010:27:04

As usual, my gang have sent in their latest weights,

0:27:050:27:09

and I'm particularly keen to see how the big blokes are doing.

0:27:090:27:12

Tom has only lost a couple of pounds since the last weigh-in

0:27:120:27:16

but, in total, he has done 21lbs since we've started.

0:27:160:27:19

That's great progress.

0:27:190:27:21

Ozi, who was struggling early on,

0:27:210:27:23

has had the best fortnight of everyone,

0:27:230:27:26

losing 8lbs in the last two weeks.

0:27:260:27:29

And this is exciting -

0:27:290:27:30

three more people have now lost a stone or more.

0:27:300:27:34

Nurse Sam, Detective Andy and mum of four Leigh.

0:27:340:27:37

-Yeah, go.

-We are on.

0:27:380:27:40

And as I expected,

0:27:400:27:42

Pittri has put on a few pounds,

0:27:420:27:44

but I'm hoping our chat and some gym time

0:27:440:27:46

will see him heading back in the right direction.

0:27:460:27:49

Last push, last push, last push, last push!

0:27:490:27:51

Yes, boys. That was amazing.

0:27:510:27:54

I wouldn't have done it without you guys.

0:27:540:27:57

Next time, I'm turning my attention to food

0:27:570:27:59

you won't want to leave home without.

0:27:590:28:01

Packed lunches and snacks to help my dieters

0:28:010:28:04

when they are out and about.

0:28:040:28:06

I surprise nurse Sam at work.

0:28:060:28:09

Knock, knock, I've got an injury.

0:28:090:28:11

Oh! Oh, God!

0:28:110:28:13

Oh, my God!

0:28:130:28:14

-Oh, my God, Tom!

-I'm loving it.

0:28:140:28:17

And photographer Kai gets the gang

0:28:170:28:19

to show off their new-found confidence

0:28:190:28:21

in front of the camera.

0:28:210:28:23

LAUGHTER

0:28:230:28:26

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