0:00:03 > 0:00:05'We're the Hairy Bikers.'
0:00:05 > 0:00:09'Our mission in life, to cook great tasting food all of us can relish.'
0:00:09 > 0:00:12And we're fit and bronzed with a full tank.
0:00:12 > 0:00:14Well, a bit too full, actually.
0:00:14 > 0:00:17Years of eating gorgeous food have taken a toll.
0:00:18 > 0:00:20'Food isn't just a job for Dave and I...'
0:00:20 > 0:00:22- Oh.- Look at that.
0:00:22 > 0:00:24'..it's our pastime and our passion.'
0:00:24 > 0:00:26Oh, yeah.
0:00:26 > 0:00:29'For us, the pleasure of creating delicious dishes...'
0:00:29 > 0:00:31It's sensual, isn't it, good food?
0:00:31 > 0:00:36'..packed with flavour, is only surpassed by eating.'
0:00:36 > 0:00:38Oh, look at that. Now, that's a Kiev.
0:00:38 > 0:00:40Oooh.
0:00:41 > 0:00:44'For me, food and me mam and dad
0:00:44 > 0:00:47'were my loves growing up.'
0:00:47 > 0:00:51We ate hotpot, cottage pies, shepherd's pies, chips.
0:00:51 > 0:00:54'Our diet then was traditional British food.'
0:00:54 > 0:00:55Proper hotpot.
0:00:55 > 0:00:59- What's wrong with this? - Nothing.- Nothing.
0:00:59 > 0:01:02'When it comes to food now, though, we can't get enough.'
0:01:02 > 0:01:04You look fat, both of you.
0:01:04 > 0:01:07It's like wearing one of those, what do you call them?
0:01:07 > 0:01:10- A gilet full of lard.- Sumo suits.
0:01:10 > 0:01:12'And now the doctors have spoken.'
0:01:12 > 0:01:16You had about 3,500 calories a day.
0:01:16 > 0:01:19Oh, hell fire, that's a lot.
0:01:19 > 0:01:2242% of your body mass is fat.
0:01:23 > 0:01:25'Officially, we are what we eat.'
0:01:25 > 0:01:29A little bit of what you fancy every now and then does you good.
0:01:29 > 0:01:32You're having a little bit of what you fancy all the time.
0:01:34 > 0:01:37'In this series, we're setting ourselves a challenge
0:01:37 > 0:01:40'to reinvent the food we love so it delivers sumptuous flavours,
0:01:40 > 0:01:42'but a lighter us.'
0:01:44 > 0:01:46- Smells like lasagne. - Does it look like it?
0:01:46 > 0:01:47- Yes!- Oh, yeah.
0:01:47 > 0:01:50'And we're not going it alone. Our families are right behind us.'
0:01:50 > 0:01:53When he sets his mind to do something,
0:01:53 > 0:01:55he does everything in his power to do it.
0:01:55 > 0:01:58What if my character changes?
0:01:58 > 0:02:00I don't think it will, cos you're just Dad, aren't you?
0:02:00 > 0:02:02SIMON LAUGHS
0:02:02 > 0:02:03Ow!
0:02:03 > 0:02:06'And joining us for the series are a bunch of like-minded foodies,
0:02:06 > 0:02:09'who are all in the market to lose a few pounds.'
0:02:09 > 0:02:12- Are we in this together?- ALL: Yes! - Right.
0:02:12 > 0:02:13Shall we go and have a drink?
0:02:13 > 0:02:14THEY LAUGH
0:02:14 > 0:02:17'The fact is, Brits like us are now in the majority.
0:02:17 > 0:02:19'More than 60% are overweight or obese.'
0:02:19 > 0:02:24'So we're giving ourselves just over three months to reach our goals.'
0:02:24 > 0:02:26I will go out in these jeans.
0:02:26 > 0:02:29You're not going to be able to.
0:02:29 > 0:02:31If I'm dead honest, I think it's just to take my top off
0:02:31 > 0:02:34without having to think that I'm a lardy.
0:02:34 > 0:02:38'By cooking smart, we can enjoy big flavours and still drop the pounds.'
0:02:40 > 0:02:42'This is how to love food...' Bon appetit, all.
0:02:42 > 0:02:44'..and still lose weight.'
0:02:44 > 0:02:45Cheers.
0:02:46 > 0:02:50So we're going to try to draw a line and get a little bit leaner.
0:02:50 > 0:02:55Whilst tucking into the same types of foods that we've always adored.
0:03:06 > 0:03:07'Whilst we love our food,
0:03:07 > 0:03:10'we've come to realise our waistbands have been expanding
0:03:10 > 0:03:12'and we're not alone.'
0:03:12 > 0:03:14'Us lardies are now in the majority,
0:03:14 > 0:03:18'but it's not a case of safety in numbers.
0:03:18 > 0:03:20'More than a quarter of Brits are now obese.
0:03:20 > 0:03:24'That's when it poses a risk to your health.'
0:03:25 > 0:03:28'The number of seriously large folk has almost doubled
0:03:28 > 0:03:30'in the last 20 years.
0:03:30 > 0:03:34'And when we were lads, fat folk were thin on the ground.'
0:03:34 > 0:03:37My dad, he worked 40 years in a paper mill,
0:03:37 > 0:03:39he was a calendar foreman.
0:03:39 > 0:03:40But he would eat food like this all his life.
0:03:40 > 0:03:43- He wasn't a big man.- No.
0:03:45 > 0:03:48'Then, Britain was a proud industrial nation
0:03:48 > 0:03:50'and many people had physically demanding jobs.'
0:03:52 > 0:03:55I think the difference is we're not working in a shipyard
0:03:55 > 0:03:57or working in a foundry.
0:03:57 > 0:04:00We're not. We sit on motorcycles and run around a lot.
0:04:00 > 0:04:02DAVE INHALES
0:04:02 > 0:04:03SIMON SIGHS
0:04:05 > 0:04:06I love this sort of food.
0:04:12 > 0:04:15'In this series, we've set ourselves the challenge
0:04:15 > 0:04:19'of devising delicious dishes you can eat guilt-free,
0:04:19 > 0:04:21'without piling on the pounds.'
0:04:21 > 0:04:23'But this is definitely not one of them.
0:04:23 > 0:04:28'As a blow-out before we cut down, we're cooking one of our favourites.
0:04:28 > 0:04:29'It's a meal fit for the kings.'
0:04:29 > 0:04:33What's the most indulgent chicken you can think about?
0:04:33 > 0:04:37- Oh, the most sensual, indulgent chicken, chicken Kiev.- Oh.
0:04:37 > 0:04:40'But can we find a way of reinventing classic dishes we love?'
0:04:40 > 0:04:43'Sounds like our next culinary challenge, Dave,
0:04:43 > 0:04:44'but first, let's enjoy this bad boy.'
0:04:44 > 0:04:48The chicken Kiev, it's one of those bright orange things
0:04:48 > 0:04:49that you could see from Mars.
0:04:49 > 0:04:51Nuclear crumbs.
0:04:51 > 0:04:53Dave is very generous
0:04:53 > 0:04:55and very luxuriant
0:04:55 > 0:04:56with whatever he cooks.
0:04:56 > 0:05:01Listen, you can hear it going. Like fat only does.
0:05:02 > 0:05:06I put three stones on in two years.
0:05:06 > 0:05:08Our pecan nut and caramel cheesecake.
0:05:08 > 0:05:11It is one of the most epic dishes we've ever done, isn't it?
0:05:11 > 0:05:14- It's a monster.- Oh, look at that.
0:05:17 > 0:05:19What we need to do is get a balance.
0:05:19 > 0:05:22We don't just want to, like, be in denial all the time,
0:05:22 > 0:05:24cos I'm hopeless at denial.
0:05:24 > 0:05:27I give myself everything I possibly can all the time.
0:05:27 > 0:05:29Si's always been a big guy.
0:05:29 > 0:05:31You know, he's just such,
0:05:31 > 0:05:34he's just a big, he's like a Viking.
0:05:34 > 0:05:37- Oh, yes, there's all the bits. - Crunchy bits.- Oh, look at that.
0:05:37 > 0:05:39Me dad,
0:05:39 > 0:05:41I wouldn't describe him as large,
0:05:41 > 0:05:43I'd describe him as quite stocky.
0:05:43 > 0:05:46I mean, from the waist down, I'm Jean-Claude Van Damme.
0:05:46 > 0:05:49It's here, you know, it's like wearing one of those,
0:05:49 > 0:05:51what do you call them? A gilet full of lard.
0:05:51 > 0:05:52Sumo suits.
0:05:52 > 0:05:54THEY LAUGH
0:05:57 > 0:05:59Oh, yeah.
0:05:59 > 0:06:02Folding, fluffy clouds of gorgeousness.
0:06:02 > 0:06:05Oh, look at the sheen on that, it's like Beyonce covered in baby oil.
0:06:05 > 0:06:06Ooh.
0:06:06 > 0:06:11'We're serving this last indulgent feast to Si's wife Jane,
0:06:11 > 0:06:12'middle lad James...'
0:06:12 > 0:06:14Here you are, James.
0:06:14 > 0:06:16'..and youngest Dylan.'
0:06:16 > 0:06:19Oh, look at that. Now, that's a Kiev.
0:06:19 > 0:06:20Oh.
0:06:20 > 0:06:24'We still want to get this excited about food.'
0:06:24 > 0:06:26'But if we're going to get slimline,
0:06:26 > 0:06:28'we'll need to sharpen our kitchen brains
0:06:28 > 0:06:31'to conjure up dishes still big on flavour.'
0:06:31 > 0:06:33- ALL: Oooh.- Look at that.
0:06:35 > 0:06:39'And there's no denying we've become a pair of bigguns ourselves.
0:06:39 > 0:06:44'And in the morning, we'll find out just how lardy we are.'
0:06:50 > 0:06:53'I avoid measuring myself at all costs.'
0:06:53 > 0:06:56Where's my belly button? Never seen that for years.
0:06:56 > 0:06:59'According to the NHS, a waist measurement
0:06:59 > 0:07:01'of more than 37 inches
0:07:01 > 0:07:04'means that your health may be at risk.'
0:07:04 > 0:07:0549.
0:07:06 > 0:07:08That's a lot of inches.
0:07:08 > 0:07:10I only take a size 40 pant.
0:07:10 > 0:07:13I mean, granted it's down here, you know.
0:07:13 > 0:07:15That's where you have your pants,
0:07:15 > 0:07:17you don't put them across your belly, do you?
0:07:17 > 0:07:18I mean, that's stupid.
0:07:18 > 0:07:20That...
0:07:22 > 0:07:24is the length of my circumference.
0:07:24 > 0:07:25Hm, not great, like, is it?
0:07:25 > 0:07:28Now listen, you, you've got my genes.
0:07:28 > 0:07:30I know, I know.
0:07:30 > 0:07:33'I'm also getting a measure of myself.'
0:07:33 > 0:07:35Crumbs.
0:07:35 > 0:07:38'And my jeans are telling me, I'm not in great shape.'
0:07:38 > 0:07:42I bought these 20 years ago with Kingy in the Metro Centre,
0:07:42 > 0:07:43my Italian jeans.
0:07:46 > 0:07:47And...
0:07:48 > 0:07:53I would love, I'd love to wear them out, just...
0:07:55 > 0:07:56Eurgh.
0:07:56 > 0:07:59Let me tell you, those jeans, I nearly threw them,
0:07:59 > 0:08:03I nearly binned them, because I knew they were so tiny for him.
0:08:03 > 0:08:04Ah!
0:08:06 > 0:08:08THEY LAUGH
0:08:08 > 0:08:09Now, that's how some men
0:08:09 > 0:08:12wear their jeans, isn't it?
0:08:12 > 0:08:15No, it's not for you, sweetheart.
0:08:15 > 0:08:19'My better half Lili and stepdaughter Iza have their own theory
0:08:19 > 0:08:20'on why I've got a whole lot bigger.'
0:08:20 > 0:08:25- Dinner is always an event in our house.- Yeah.
0:08:25 > 0:08:29And some people would say that you are an extraordinarily lucky woman.
0:08:29 > 0:08:32I don't disagree, I am a very lucky woman.
0:08:32 > 0:08:34And you're a very lucky man as well.
0:08:34 > 0:08:36LILI GIGGLES
0:08:36 > 0:08:37I will go out in these jeans.
0:08:37 > 0:08:40You're not going to be able to.
0:08:40 > 0:08:42- Look at your T-shirt, it says it all.- What?
0:08:42 > 0:08:45Right, if I can't get into these jeans comfortably
0:08:45 > 0:08:50in the next three months, yeah? I'll give you £500.
0:08:50 > 0:08:52Oh, my God. OK.
0:08:52 > 0:08:56'Looks like I'll have to shed the pounds to keep hold of me pennies.'
0:08:56 > 0:08:58Ow!
0:08:59 > 0:09:01'And we're on the way to discover the damage
0:09:01 > 0:09:04'in good old English pounds and ounces.'
0:09:04 > 0:09:07'It's been a long time since either of us weighed anything
0:09:07 > 0:09:09'apart from ingredients.
0:09:09 > 0:09:13'So I'm taking Dave to a Geordie landmark, the Grainger Market,
0:09:13 > 0:09:14'to brave the scales.'
0:09:14 > 0:09:17In the olden days, with my aunty Hild, when we used to come
0:09:17 > 0:09:19to Newcastle cos she used to bring us on trips,
0:09:19 > 0:09:21she was quite short and quite rotund
0:09:21 > 0:09:24and she used to go to the Weigh House every time.
0:09:24 > 0:09:27And what used to happen, there used to be certain times a day
0:09:27 > 0:09:29where they'd weigh human beings, cos it was the weights
0:09:29 > 0:09:31and measures place for the marketplace.
0:09:31 > 0:09:34- So it was dead accurate. - Absolutely on the money.
0:09:34 > 0:09:36And it's been an institution ever since.
0:09:36 > 0:09:39- Did you used to get weighed as well? - Yeah, yeah, I used to have to wait
0:09:39 > 0:09:42till the slabs of meat came off and she'd stick us on the scales.
0:09:42 > 0:09:44THEY LAUGH
0:09:44 > 0:09:48Come on, fats, bob on, it's time to bite the bullet.
0:09:48 > 0:09:50Deep breaths.
0:09:52 > 0:09:55Don't say a word, I've got stuff to decant.
0:09:57 > 0:10:00'I'm 5'11" and a half and Si's 6'1".
0:10:00 > 0:10:04'According to the NHS, neither of us should be more than 13.5 stone.
0:10:04 > 0:10:08'But are we tipping the scales over that?'
0:10:08 > 0:10:09That's your weight.
0:10:09 > 0:10:11What are you, mate? What are you?
0:10:11 > 0:10:1219 stone 5.
0:10:12 > 0:10:1519 stone. Oh, ho!
0:10:15 > 0:10:17- I cannot be.- You are, sorry.
0:10:17 > 0:10:20Be no more stotties for you, my friend.
0:10:20 > 0:10:22Your turn, go on then. Go on.
0:10:22 > 0:10:24What you doing, you?
0:10:26 > 0:10:28That cheating, Myers!
0:10:28 > 0:10:29SHE LAUGHS
0:10:29 > 0:10:33That is. Oh, you're joking! I've got me belt on as well.
0:10:33 > 0:10:36You see, I never took me belt off. That could've been...
0:10:36 > 0:10:39You toad! Get your hands off them rails.
0:10:41 > 0:10:43- 17.11.5.- What?!
0:10:45 > 0:10:46That's nearly 18 stone.
0:10:46 > 0:10:48So, we're about the same, really.
0:10:53 > 0:10:55That was a bit of a shocker, really.
0:10:55 > 0:11:00But I think the first step is facing up to, erm, our weight, really.
0:11:03 > 0:11:05Wasn't brilliant.
0:11:14 > 0:11:17'Between us, Dave and I are the size of a small cow.
0:11:19 > 0:11:22'But how did we get here?'
0:11:22 > 0:11:24I think it went wrong when I went to college.
0:11:24 > 0:11:27I got away from Barrow, I discovered curry and beer.
0:11:27 > 0:11:29Cos I was never a fat kid.
0:11:32 > 0:11:34Do you know, there's a lot of joking
0:11:34 > 0:11:35about Northerners' diets,
0:11:35 > 0:11:38but Northerners' diets then, in hindsight, wasn't that bad.
0:11:38 > 0:11:40We ate well.
0:11:40 > 0:11:42Every morning I got up and I had a breakfast.
0:11:42 > 0:11:45Lunchtime, that was the main meal.
0:11:45 > 0:11:47It would be, say, mince, potatoes, peas.
0:11:47 > 0:11:51Tea was something like tomatoes on toast, a ham sandwich,
0:11:51 > 0:11:53maybe a bit of tinned salmon if we were flush.
0:11:55 > 0:11:59Money was scarce and so, really, the meals had to be planned
0:11:59 > 0:12:00by what we could afford,
0:12:00 > 0:12:03and if we overate, then we didn't eat the next day.
0:12:03 > 0:12:07I mean, we never went out to restaurants, we couldn't afford it.
0:12:07 > 0:12:09It was all home cooking, home baking.
0:12:09 > 0:12:13We ate hotpot, cottage pies, shepherd's pies, chips.
0:12:13 > 0:12:18My mum would bake home-made bread on Mondays
0:12:18 > 0:12:20and the smell of that bread was lovely.
0:12:21 > 0:12:22Mmm.
0:12:27 > 0:12:29Maybe, for us, the diet was better then.
0:12:37 > 0:12:39'My mam and dad aren't around to ask
0:12:39 > 0:12:41'if I've got a rose-tinted view of the past,
0:12:41 > 0:12:46'but my 79-year-old cousin Les and his wife Muriel have known me
0:12:46 > 0:12:50'all my life and we're off for tea at their place.
0:12:50 > 0:12:52'They've always been a fine looking couple
0:12:52 > 0:12:54'and they've always eaten honest, hearty food.'
0:12:57 > 0:12:58- Hello.- Hello.
0:13:00 > 0:13:04- You look fab as usual.- Nice to see you. How are you getting on?
0:13:04 > 0:13:09- Right, you two, explain the secrets of eternal youth.- Yes.
0:13:09 > 0:13:12I can remember coming round to see you when I was a little lad.
0:13:12 > 0:13:15- Yes.- And I remember you always cooked good food.- Yeah.
0:13:15 > 0:13:17And it was things like fish and chips.
0:13:17 > 0:13:21Steak, kidney and dumplings, cottage pies.
0:13:21 > 0:13:24- It wasn't that bad, was it? It wasn't that heavy.- No.
0:13:24 > 0:13:26Also rationing was still on when Dave was little, wasn't it?
0:13:26 > 0:13:29No, it was not, I'm not that old!
0:13:31 > 0:13:33I was never a fat kid, was I?
0:13:33 > 0:13:35No, you weren't fat. No, you weren't fat.
0:13:35 > 0:13:37- It was your puppy fat, isn't it? - His puppy fat.
0:13:37 > 0:13:39- I didn't have puppy fat.- Puppy fat.
0:13:39 > 0:13:42Well, he looked round when he was... Was he round, Les?
0:13:42 > 0:13:43Yes, he was round.
0:13:43 > 0:13:46Yeah, and he was a beautiful baby, I don't know what happened.
0:13:46 > 0:13:48No, I don't know.
0:13:48 > 0:13:50The love of the family.
0:13:50 > 0:13:52- Oh!- Ah!
0:13:52 > 0:13:53LAUGHING: This is brilliant.
0:13:55 > 0:13:58But you haven't changed over the years, Muriel.
0:13:58 > 0:14:00You haven't put on a scrap of weight.
0:14:00 > 0:14:02You're obviously doing something right.
0:14:02 > 0:14:05Has what you eat changed over the years?
0:14:05 > 0:14:07Or do you still enjoy the same food?
0:14:07 > 0:14:10Oh, no, we still enjoy the same type.
0:14:10 > 0:14:13- Do you eat a lot of fried food? - No, no.- No.
0:14:13 > 0:14:15- She grills everything.- Hm.
0:14:15 > 0:14:17- Well, that's a good thing. - It is a good thing, isn't it?
0:14:17 > 0:14:21- We're talking about a balanced diet. - Yeah.- That's it.
0:14:21 > 0:14:26- Now, not a diet.- A diet, no. - No.- A balanced diet.
0:14:26 > 0:14:30There's no need to give everything up. You just cut down.
0:14:30 > 0:14:33You've got to take out more than you put in, Dave, that's what it is.
0:14:33 > 0:14:36- Yeah.- Yeah.- Yeah.
0:14:36 > 0:14:38These are our diet gurus.
0:14:38 > 0:14:41- They are.- Yeah.- This is brilliant.
0:14:41 > 0:14:43# Sweet, sweet memories you gave... #
0:14:43 > 0:14:45'Si, if you think this is good,
0:14:45 > 0:14:49'just wait until you taste Muriel's hotpot.'
0:14:49 > 0:14:51Look at that, proper hotpot.
0:14:51 > 0:14:53Those golden potatoes,
0:14:53 > 0:14:56all the goodness of the lamb has cooked into the potato.
0:14:56 > 0:14:59- Black pudding. - It's thickened with black pudding.
0:14:59 > 0:15:00Always got black pudding in it.
0:15:00 > 0:15:04- It's not hotpot without black pudding.- Hm-mm.- Definitely not.
0:15:05 > 0:15:07And look at that.
0:15:07 > 0:15:10With some onions sliced in malt vinegar and beetroot.
0:15:10 > 0:15:11Oh, man.
0:15:11 > 0:15:14- That's proper cooking, isn't it? - Hm-mm.
0:15:14 > 0:15:18This is more than a plate of food - it's tradition, it's comfort,
0:15:18 > 0:15:22it's friendship around the table with your family and your loved ones.
0:15:22 > 0:15:23Exactly.
0:15:23 > 0:15:27I'm not prepared to give this up and I don't see why I should, really.
0:15:27 > 0:15:30- Can I have some, can I have some...? - More?
0:15:30 > 0:15:31MURIEL CHUCKLES
0:15:33 > 0:15:36- Look, I'll just had a bit of yours to save you from yourself.- Do.
0:15:36 > 0:15:40- See, then I can say, I haven't had seconds.- No.
0:15:42 > 0:15:44You see, what's wrong with this?
0:15:44 > 0:15:48What's probably wrong for us
0:15:48 > 0:15:52is if we go back and have another three platefuls.
0:15:58 > 0:16:00'I've waited a long time for a double helping
0:16:00 > 0:16:02'of Muriel's famous hotpot,
0:16:02 > 0:16:05'but she's not very impressed by us going back for second helpings,
0:16:05 > 0:16:06'I tell you.'
0:16:06 > 0:16:10- You look fat, both of you. - Who do?- You two.
0:16:10 > 0:16:15- Look fat?- Fat!- Oh, you know how to hurt, Muriel.- Yes, I do.
0:16:15 > 0:16:18- Seriously do you look at us two...? - You've got to be hurt to do it,
0:16:18 > 0:16:19to slim.
0:16:19 > 0:16:21Oh, see, it's tough love up North, isn't it?
0:16:21 > 0:16:23'Well, Muriel has spoken
0:16:23 > 0:16:27'and there's nothing like a dose of family honesty to spur you on.'
0:16:31 > 0:16:35'Dave, I think we should get a professional second opinion
0:16:35 > 0:16:37'and I know just the place.
0:16:37 > 0:16:39'Newcastle University and Hospital are home
0:16:39 > 0:16:41'to one of the world's leading centres
0:16:41 > 0:16:44'that specialises in the science of fat.'
0:16:44 > 0:16:47'We've come to meet Professor Roy Taylor.
0:16:47 > 0:16:51'His pioneering research in weight loss has helped save lives
0:16:51 > 0:16:54'by reversing serious medical conditions like diabetes.'
0:16:54 > 0:16:57I'm glad I'm not ticklish, that's all I'm saying.
0:16:57 > 0:16:59SHE CHUCKLES
0:16:59 > 0:17:01'The team here know everything there is to know
0:17:01 > 0:17:04'about the effect of blubber on our bodies, so they're running
0:17:04 > 0:17:08'a series of tests to show how much fat we're storing and where.'
0:17:08 > 0:17:11- 49.8.- No.
0:17:11 > 0:17:13Do you do liposuction here?
0:17:14 > 0:17:16So, Roy, what's the plan, Stan?
0:17:16 > 0:17:19Well, we need to understand where we're starting from,
0:17:19 > 0:17:20that's the essence of it.
0:17:20 > 0:17:24So we want to do a variety of measurements which will tell us
0:17:24 > 0:17:29how heavy you are, what percentage fat you've got in your body
0:17:29 > 0:17:30and how it's distributed.
0:17:30 > 0:17:33All the weight we're carrying is on our middles, isn't it?
0:17:33 > 0:17:36It's a typical male thing to have lots of fat inside the abdomen.
0:17:36 > 0:17:38- It's what we call visceral fat. - Ah.- Yes.
0:17:38 > 0:17:42And it's this process of fat being in the wrong place
0:17:42 > 0:17:45that leads to all the bad things that we know about obesity.
0:17:45 > 0:17:48We both take blood pressure tablets.
0:17:48 > 0:17:49If you lose weight substantially,
0:17:49 > 0:17:52you'll almost certainly stop your blood pressure tablets.
0:17:52 > 0:17:55- Depends where you're starting from, depends on circumstances.- Yeah.
0:17:55 > 0:17:58But in our recent weight loss study,
0:17:58 > 0:18:00people came off their blood pressure tablets
0:18:00 > 0:18:02because, if they continued taking them,
0:18:02 > 0:18:04- their blood pressure was getting too low.- Right.
0:18:04 > 0:18:06- Now, that's a fabulous health gain. - Gosh, yeah.
0:18:06 > 0:18:09'That's good motivation, now on to the tests.
0:18:09 > 0:18:13'Remember Archimedes and his eureka moment in the bath?
0:18:13 > 0:18:15'Well, this clever bod pod uses the same principle.
0:18:15 > 0:18:17'By measuring the air we displace,
0:18:17 > 0:18:19'it can work out the percentage of fat.'
0:18:22 > 0:18:25'As bod pod measures the air surrounding every fibre of our being,
0:18:25 > 0:18:28'we need to squish down our hairy bits, hence the balaclava.'
0:18:28 > 0:18:31- Pants off?- It would be best, yes.
0:18:33 > 0:18:35'And budgie smuggler pants.'
0:18:35 > 0:18:36SIMON WOLF WHISTLES
0:18:38 > 0:18:39Beam me up, Scotty.
0:18:41 > 0:18:44It's with great trepidation I do this, really,
0:18:44 > 0:18:46cos then there's no place to go.
0:18:47 > 0:18:49This is it.
0:18:50 > 0:18:5338.1% fat!
0:18:53 > 0:18:56Worse than a Butterball turkey.
0:18:56 > 0:18:59'Next are a set of scans that will build up a physical picture
0:18:59 > 0:19:04'of our frames and just how lardy they've become.'
0:19:10 > 0:19:12Right. That's you done.
0:19:12 > 0:19:14You'll be pleased to know, you can get up now.
0:19:15 > 0:19:18So, this is where you should be.
0:19:18 > 0:19:22Here. And this is, this is where you are, there.
0:19:22 > 0:19:24It's just like I'm encased in fat, you know.
0:19:24 > 0:19:27I mean, I'm not just knocking into the obese,
0:19:27 > 0:19:28I'm well up there, aren't I?
0:19:28 > 0:19:30Very odd.
0:19:31 > 0:19:33- Does that depress you? - God, yeah.- Looking at that?
0:19:33 > 0:19:35It does, Dorothy, yes.
0:19:36 > 0:19:37That's you done.
0:19:37 > 0:19:39'So I'm high on the obesity scale
0:19:39 > 0:19:44'and my fat's accumulated in the worse place possible, my stomach.'
0:19:44 > 0:19:47All right. OK? We'll get cracking, then.
0:19:49 > 0:19:51I don't know, it's just weird, it's just...
0:19:51 > 0:19:54Erm, it just changes your whole perception
0:19:54 > 0:19:56of who you thought you were.
0:19:56 > 0:19:59It's kind of like looking out of your body at yourself.
0:20:01 > 0:20:05And I just didn't like what I saw, fundamentally, just like, whoah.
0:20:09 > 0:20:10Covered in fat.
0:20:13 > 0:20:15'Doubt I'll be much better, mate.'
0:20:15 > 0:20:18It's a proper apple shape, you know, when they talk about apple shapes.
0:20:18 > 0:20:20DAVE LAUGHS
0:20:20 > 0:20:22Thanks, Dorothy, cheers!
0:20:22 > 0:20:25I'm like a bloody big Bramley.
0:20:25 > 0:20:27'Those images are shocking,
0:20:27 > 0:20:31'but Professor Roy's going to explain what they mean
0:20:31 > 0:20:33'and what we can do about it.'
0:20:33 > 0:20:37- OK. So, Simon, the results. - A professor with lots of paper.
0:20:37 > 0:20:38Oh, God.
0:20:41 > 0:20:45The news is that 42% of your body mass is fat.
0:20:45 > 0:20:50You're really bang on the way up to being quite,
0:20:50 > 0:20:52quite considerably obese.
0:20:52 > 0:20:54- Right.- So that is a warning sign for you
0:20:54 > 0:20:58in terms of health problems down the road.
0:20:58 > 0:21:02- So.- Yeah.- Dave.- Yeah.
0:21:02 > 0:21:05- Almost 40% of you is fat.- Right.
0:21:05 > 0:21:07So obese from a clinical point of view.
0:21:07 > 0:21:13What we see, once again, is a slim chap in there,
0:21:13 > 0:21:15totally inside this big overcoat of fat.
0:21:15 > 0:21:19There's a thin bloke in there fighting to get out, you know, Roy.
0:21:19 > 0:21:24Yep, I'd be very pleased to meet that thin bloke next time you come.
0:21:24 > 0:21:27Well, I would suggest that I set you an ambitious target,
0:21:27 > 0:21:29but one that's achievable.
0:21:29 > 0:21:35- So, Si, at the moment...- Yeah. - ..you're 123 kilograms.- Yes.
0:21:35 > 0:21:40I would like you to go down to 107 kilograms.
0:21:40 > 0:21:43That would be my suggestion for you.
0:21:43 > 0:21:48'In old money, Professor Roy wants me to lose 2.5 stone.'
0:21:48 > 0:21:52- Dave.- Yeah. - You're starting from 113.1.- Yeah.
0:21:52 > 0:21:55And you should be aiming to cruise down
0:21:55 > 0:21:58- to 98.4.- Yes.
0:21:58 > 0:22:00'My target's a bit less than Si's.
0:22:00 > 0:22:04'To lose two stone four pounds in just over three months.'
0:22:04 > 0:22:06How do we do that? We just eat less?
0:22:06 > 0:22:10Yes, the only way of losing this sort of substantial weight
0:22:10 > 0:22:12is to considerably reduce
0:22:12 > 0:22:17the total amount of calories you take in, day on day.
0:22:20 > 0:22:23I think it's fair to say that was one hell of a wake-up call.
0:22:23 > 0:22:26- Yeah, there was no place to hide in there, like, was there?- No.
0:22:26 > 0:22:30- It was seeing that thin man encased in fat.- Yes, it was!
0:22:30 > 0:22:32It was absolutely, it was the first time that I've been,
0:22:32 > 0:22:34it was actually a grotesque image
0:22:34 > 0:22:36that I really didn't enjoy looking at.
0:22:36 > 0:22:41- I'd quite like to unzip myself. - Yeah, just, like, take it off, man.
0:22:41 > 0:22:43Disco time, you know.
0:22:43 > 0:22:47'Seeing that image of my rotund body has stirred up difficult memories.
0:22:49 > 0:22:51'I've seen doctors before about my weight
0:22:51 > 0:22:56'and I'm going back to where it all began - my primary school.'
0:22:56 > 0:22:59- This is where you were very unhappy? - Wasn't the happiest of times, no.
0:22:59 > 0:23:01It wasn't. God.
0:23:01 > 0:23:04This was the boy's gate and that was the girl's gate down at the bottom.
0:23:04 > 0:23:06Oh, this is odd.
0:23:08 > 0:23:11- So how old were you when you came here?- Err...
0:23:11 > 0:23:14Juniors. Oh, yeah, this is very odd.
0:23:14 > 0:23:16Does it smell the same?
0:23:16 > 0:23:19No, slightly different. It had, can you remember that coal tar soap?
0:23:19 > 0:23:23- Yes.- Remember coal tar soap? It used to smell like that.
0:23:23 > 0:23:25Oh, this is mad.
0:23:26 > 0:23:29'You see, my dad died when I was eight
0:23:29 > 0:23:31'and it knocked us all for six.
0:23:34 > 0:23:37'I sought comfort in food and I just piled on the weight.'
0:23:37 > 0:23:40And I was a stone for every age.
0:23:40 > 0:23:42- So you were nine stone at nine. - I was nine stone at nine.
0:23:42 > 0:23:44I was ten stone at ten,
0:23:44 > 0:23:46I was eleven stone at eleven
0:23:46 > 0:23:49- and that's when it stopped.- That's big for an 11-year-old.- Yeah. So...
0:23:49 > 0:23:52Further down, there was the main hall,
0:23:52 > 0:23:55which was where everybody had their dinner.
0:23:55 > 0:23:59I remember sitting there and I must have been about nine
0:23:59 > 0:24:03and a teacher came in and stopped the whole thing.
0:24:03 > 0:24:06And I thought, "Oh. Oh, dear me."
0:24:06 > 0:24:07And then he mentioned me name.
0:24:07 > 0:24:10And then they said, er, they said...
0:24:10 > 0:24:11HE CHUCKLES
0:24:11 > 0:24:14They said, "Simon King mustn't eat anything
0:24:14 > 0:24:19"that he's not brought in himself because he's on a diet."
0:24:19 > 0:24:21He announced it to the school.
0:24:21 > 0:24:23- To the whole school in the dinner hall.- Oof.
0:24:23 > 0:24:25I turned round
0:24:25 > 0:24:27and I just did that
0:24:27 > 0:24:31and the whole school was looking at me.
0:24:31 > 0:24:34And I just wanted to die, I just wanted to die.
0:24:34 > 0:24:37I just thought, well, it's pointless, cos I felt worthless.
0:24:37 > 0:24:39I'll never, I'll never forget it.
0:24:39 > 0:24:42And from that day on,
0:24:42 > 0:24:44it was pretty tortuous to begin with,
0:24:44 > 0:24:46but, basically, that teacher had given
0:24:46 > 0:24:48the rest of the school permission to take the mick.
0:24:48 > 0:24:49So that's what they did.
0:24:49 > 0:24:51Kids are kids, do you know what I mean?
0:24:51 > 0:24:54- Yeah.- But it just chipped away at me confidence.
0:24:54 > 0:24:57Oh, it just chip, chip, chip, chip, chip.
0:24:57 > 0:25:00Just absolutely nailed me to the wall and crucified me.
0:25:00 > 0:25:02It was, er, very tough.
0:25:03 > 0:25:05Very tough indeed.
0:25:07 > 0:25:12But, it's very, very, I feel very privileged, in one way, to be back.
0:25:12 > 0:25:16It's actually quite cathartic, actually, being here.
0:25:20 > 0:25:22That what doesn't kill you makes you stronger, Kingy.
0:25:22 > 0:25:26Exactly that, exactly that, exactly that, mate, exactly that.
0:25:27 > 0:25:29Oh, dear me.
0:25:34 > 0:25:36There's a lot of ghosts and a lot of memories here
0:25:36 > 0:25:40that I've kind of, I've buried good, well and deep.
0:25:40 > 0:25:44But if you go through that, as a human being, you know,
0:25:44 > 0:25:48you just get to a point where you go, "I only have two choices left."
0:25:48 > 0:25:51And that's quite cathartic, if you only ever have two choices left.
0:25:51 > 0:25:53You either give in or you don't.
0:25:56 > 0:25:59'They say an unexamined life is not worth living
0:25:59 > 0:26:02'and I've carried around that comfort-eating little lad
0:26:02 > 0:26:03'for too long.
0:26:03 > 0:26:05'Now it's time for change.'
0:26:05 > 0:26:08- Well, this is it, isn't it? This is the start of the journey.- It is.
0:26:08 > 0:26:10It's a big challenge, it's a big thing to do.
0:26:10 > 0:26:14Because it's about change in our attitudes and relationship to food,
0:26:14 > 0:26:16which I'm going to find really difficult
0:26:16 > 0:26:19cos it's always been a default comfort thing for me.
0:26:19 > 0:26:20What if my character changes?
0:26:20 > 0:26:23Do you think that that might happen or not?
0:26:23 > 0:26:25I don't think it will, cos you're just Dad, aren't you?
0:26:25 > 0:26:26SIMON LAUGHS
0:26:26 > 0:26:28What do you think, James?
0:26:28 > 0:26:31You're a big character, basically, so your weight will not change that.
0:26:31 > 0:26:34It could, in some ways, give you a bit more, you know,
0:26:34 > 0:26:35a bit more confidence.
0:26:35 > 0:26:38That would be nice, for me to kind of look at me reflection
0:26:38 > 0:26:40and go, "Yeah, that's all right, I'm doing all right."
0:26:40 > 0:26:41Isn't it, Fred?
0:26:41 > 0:26:43You don't half stink, Fred.
0:26:43 > 0:26:46Whatever we're feeding you, we've got to stop. Phwoar.
0:26:46 > 0:26:49Si, you've really got to stop blaming the dog.
0:26:49 > 0:26:50You know.
0:26:50 > 0:26:51THEY GIGGLE
0:26:51 > 0:26:54'With the whole King clan backing me, including the dog,
0:26:54 > 0:26:57'what have I got to lose?
0:26:57 > 0:26:59'Apart from two and a half stone.'
0:26:59 > 0:27:04'We're both committed to reaching our goals in just over three months.
0:27:04 > 0:27:07'To help us do it, Professor Roy's asked us to keep a food diary
0:27:07 > 0:27:10'for a few days so our normal diet can be analysed.'
0:27:10 > 0:27:12This is day one of my food diary.
0:27:12 > 0:27:14Morning.
0:27:14 > 0:27:18So, this morning, for my first breakfast, I've got a big bowl.
0:27:18 > 0:27:19Yeah, it's a big bowl.
0:27:21 > 0:27:23It's substantial. Ha-hey.
0:27:23 > 0:27:26So what we have is, we've got two slices of wholemeal toast,
0:27:26 > 0:27:28we've got two poached eggs.
0:27:28 > 0:27:30'Oh, and lashings of lovely butter.'
0:27:31 > 0:27:32Late lunch.
0:27:32 > 0:27:35Four pieces of lean bacon on a stack.
0:27:35 > 0:27:40Got two tomatoes on a lettuce leaf, nice bread, and a nice cup of tea.
0:27:40 > 0:27:43Half past one and I'm having a pie.
0:27:43 > 0:27:46And it's a steak pie with brown sauce.
0:27:47 > 0:27:50It's about two o'clock now on a Saturday afternoon,
0:27:50 > 0:27:52you know what it's like, you lie in bed late.
0:27:52 > 0:27:54I had a big curry last night.
0:27:56 > 0:28:01Lunch is two pieces of rye bread, three chipolatas, and an egg yolk.
0:28:01 > 0:28:03Look at that, it's tiny.
0:28:03 > 0:28:07'And that's a proper breakfast. Fried bacon, fried bread,
0:28:07 > 0:28:09'eggs and devilled kidneys.
0:28:09 > 0:28:11'Lunch was a salad, mind, with roast beef.
0:28:11 > 0:28:15'And the carnivorous finale, griddled ribeye steaks
0:28:15 > 0:28:16'and home-made bread.'
0:28:16 > 0:28:19'I was good, I went veggie.
0:28:19 > 0:28:22'Fresh ravioli, parmesan, thyme and lemon risotto
0:28:22 > 0:28:25'with some halloumi on the top, melanzane parmigiana
0:28:25 > 0:28:29'and a lovely salad tricolore. So it's all very healthy, really.'
0:28:30 > 0:28:31Last night...
0:28:32 > 0:28:35..in the midst of a barbecue,
0:28:35 > 0:28:40I forgot to record what I was eating.
0:28:40 > 0:28:43We had belly pork and basmati wholemeal rice.
0:28:43 > 0:28:46'That's what happens when you have a bit too much to drink, you see,
0:28:46 > 0:28:48'you forget what you ate.'
0:28:48 > 0:28:53'Here, Kingy, one sobering thought - we're about to be confronted
0:28:53 > 0:28:55'with the calorific total of all that food.'
0:28:55 > 0:28:58'Too right we are, mate, because it's back to Newcastle Uni
0:28:58 > 0:29:03'to meet Professor Roy's colleague, dietitian Professor Ashley Adamson.'
0:29:03 > 0:29:07'She's top in her field and works with doctors, patients
0:29:07 > 0:29:11'and primary care trusts on the medical effects of diet
0:29:11 > 0:29:14'and she's hiding here somewhere.'
0:29:14 > 0:29:16Hiya. Are you...? We're looking for Ashley.
0:29:18 > 0:29:21- Hello.- Hello. Ashley? - Hello, come on in.
0:29:21 > 0:29:24- Dave.- Pleased to meet you. - How do you do?.
0:29:24 > 0:29:26- Hello, Ashley, very nice to meet you.- And you.
0:29:26 > 0:29:28- How are you?- Come on in. - Thank you very much.
0:29:28 > 0:29:29Have a seat, guys.
0:29:29 > 0:29:33'It's recommended that the average bloke should consume no more
0:29:33 > 0:29:37'than 2,500 calories a day, so Ashley's used our food diaries
0:29:37 > 0:29:40'to calculate our intake and how we compare.'
0:29:40 > 0:29:44- OK, so shall we start with yours, Dave?- Yes.
0:29:44 > 0:29:46OK, we'll start with yours.
0:29:46 > 0:29:48On that first day when you had breakfast...
0:29:48 > 0:29:51Yes - muesli, handful of walnuts, yoghurt,
0:29:51 > 0:29:52some milk and a banana on the top.
0:29:52 > 0:29:56- Over 400 calories just came from your walnuts.- You're joking.
0:29:56 > 0:30:00Your breakfast that day was over a thousand calories.
0:30:01 > 0:30:04But Saturday night, that was...
0:30:04 > 0:30:08- I did a vegetarian meal, that was just all vegetarian.- You did.
0:30:08 > 0:30:10What was the protein source?
0:30:10 > 0:30:11Erm...
0:30:11 > 0:30:14- Cheese.- Oh, yes.- Lots of it.
0:30:14 > 0:30:17My home-made raviolis were sensational with halloumi.
0:30:17 > 0:30:18The big chunks of halloumi.
0:30:18 > 0:30:20- I forgot I did a side salad.- Ooh.
0:30:20 > 0:30:24With grilled halloumi with a sweet chilli sauce.
0:30:24 > 0:30:25- Nice.- Yeah.
0:30:25 > 0:30:26Go on, guess.
0:30:26 > 0:30:29Oh, it might have been a thousand calories.
0:30:29 > 0:30:31- It was 2,500 calories.- What?
0:30:31 > 0:30:32'Crumbs!
0:30:32 > 0:30:35'That's the calories an average bloke should have
0:30:35 > 0:30:37'in an entire day, in just one sitting.'
0:30:37 > 0:30:41So, on average, over the three days,
0:30:41 > 0:30:46you had about 3,500 calories a day.
0:30:46 > 0:30:49- Oh, hell fire, that's a lot.- OK? - 3,500 calories.
0:30:49 > 0:30:51That's like, lumberjack intake.
0:30:51 > 0:30:53Just over 40% of it came from fat.
0:30:53 > 0:30:55SIMON WHISTLES
0:30:55 > 0:30:59'If 40% of my diet is fat, no wonder my body is too.'
0:31:00 > 0:31:02'It explains a lot, mate. I imagine I'm much the same.'
0:31:02 > 0:31:07So, Si, you had some days where your energy intake
0:31:07 > 0:31:09was up around the 3,000, but you had a couple
0:31:09 > 0:31:12where I didn't get the evening meal and the alcohol.
0:31:12 > 0:31:14- So, on average... - I know, actually, but...
0:31:14 > 0:31:17- Well, actually, I had a barbecue.- Yeah.
0:31:17 > 0:31:19And I was drunk, which is why I forgot.
0:31:19 > 0:31:21- What are we talking about? - It was wine.
0:31:21 > 0:31:23Yeah, but how many bottles?
0:31:23 > 0:31:25- Be honest.- Two.
0:31:25 > 0:31:27Two bottles of wine to yourself.
0:31:27 > 0:31:28I know, but I hadn't eaten...
0:31:29 > 0:31:35So, from what you told me, you had about 2,300-2,400 calories a day.
0:31:35 > 0:31:38So really, I'm looking at 3,000 calories a day, 3,500.
0:31:38 > 0:31:393,500, I think.
0:31:39 > 0:31:44And about, of that, 45% of it came from fat.
0:31:44 > 0:31:47- 45%?- Yes.
0:31:47 > 0:31:48Shine a light.
0:31:48 > 0:31:52So, at the moment, you're eating a lot of fat.
0:31:52 > 0:31:55- It doesn't matter whether it's olive oil, lard or butter.- Right.
0:31:55 > 0:31:58Calorie-wise, it's the same.
0:31:58 > 0:32:02Everybody's led to believe now, that olive oil is a healthy fat.
0:32:02 > 0:32:04Calorie-wise, it's exactly the same.
0:32:04 > 0:32:06You see, the thing is, though,
0:32:06 > 0:32:09a little bit of what you fancy, every now and then, does you good.
0:32:09 > 0:32:11You're having a little bit of what you fancy
0:32:11 > 0:32:13- all the time.- All the time. - Yeah, yes.
0:32:13 > 0:32:15Obviously, you want to lose the weight,
0:32:15 > 0:32:18and that's going to be perhaps, initially,
0:32:18 > 0:32:22a bit painful cos you're looking at, minimum, halving the amount
0:32:22 > 0:32:24- of calories that you're having. - Right.
0:32:24 > 0:32:27OK. Minimum. Now, the way to think about that
0:32:27 > 0:32:29is to think about how you increase the bulk
0:32:29 > 0:32:32without increasing calories.
0:32:32 > 0:32:36If you guys can lose weight, being in and around food all of the time,
0:32:36 > 0:32:38then, you know, other people out there can too.
0:32:38 > 0:32:39Yeah.
0:32:45 > 0:32:48Eh, Ashley. Well, that was informative.
0:32:49 > 0:32:51Crumbs.
0:32:51 > 0:32:54A thousand-calorie breakfast.
0:32:54 > 0:32:58That, I was shocked at. That's wiped the smugness off my face.
0:32:58 > 0:33:01There's no shenanigans about it, that's what it is.
0:33:01 > 0:33:04I'm beginning to wonder how I ever get up the stairs.
0:33:04 > 0:33:06We need to make a change.
0:33:11 > 0:33:14'We're not the only ones that could do with lightening up.
0:33:15 > 0:33:19'As a nation, we're heavier than we've ever been.'
0:33:19 > 0:33:22'But we want to love food and still lose weight
0:33:22 > 0:33:24'and we're not going it alone.
0:33:24 > 0:33:27'Over the series, we'll join forces with other fellow foodies
0:33:27 > 0:33:30'in a quest to drop the pounds.'
0:33:31 > 0:33:35'Our first stop in our Odyssey of dieting discovery is Lancaster,
0:33:35 > 0:33:39'to meet Jane Hall, who shed stacks of weight.'
0:33:39 > 0:33:41'A couple of years ago,
0:33:41 > 0:33:44'54-year-old Jane was almost twice the woman she is today.'
0:33:46 > 0:33:48- Hiya!- Hello!
0:33:48 > 0:33:51- Hello, darling, how are ya? - I'm fine.
0:33:52 > 0:33:55'She's lost weight by reinventing her diet
0:33:55 > 0:33:58'with the help of her canny cook of a husband Jeff.'
0:33:58 > 0:34:01We've come round to see you cos you're quite famous.
0:34:01 > 0:34:04- Yeah.- We've come round to see you for a bit of inspiration.- Right.
0:34:05 > 0:34:09'Two years ago, Jane was almost 18.5 stone,
0:34:09 > 0:34:12'now she's lost nigh-on eight to become a trim 10st 10lbs.
0:34:12 > 0:34:15Who's she? Good grief.
0:34:15 > 0:34:16JANE LAUGHS
0:34:16 > 0:34:20- It's my alter ego, Jane.- Right. - She lives under the bed.
0:34:20 > 0:34:23How does it make you feel, looking at that now?
0:34:23 > 0:34:25Oh, God. Amazing.
0:34:25 > 0:34:27I feel like I'm on top of the world.
0:34:27 > 0:34:29I feel like you've got to scrape me off the ceiling.
0:34:29 > 0:34:35When I'd lost most of my weight, it took me a little bit of time
0:34:35 > 0:34:37to get used to me being me.
0:34:37 > 0:34:39It's such a massive change.
0:34:39 > 0:34:42I haven't had this weight problem for two or three years,
0:34:42 > 0:34:45I've had it for 40-plus years.
0:34:45 > 0:34:48- Did it take you time to settle in together as a couple again?- Yeah.
0:34:48 > 0:34:49How did that work?
0:34:49 > 0:34:51We're a lot, lot closer now, I think.
0:34:51 > 0:34:54- Definitely.- Definitely.- Yeah. - Yeah, a lot, lot closer.
0:34:54 > 0:34:57- I'm enjoying... - I can get closer to you.
0:34:57 > 0:34:58THEY LAUGH
0:34:58 > 0:34:59He looks over in the bed
0:34:59 > 0:35:02and, instead of a great mound being there,
0:35:02 > 0:35:06he's like, "Where is she?" There's hardly anything there.
0:35:07 > 0:35:11'We've made our names cooking great food in kitchens all over the world,
0:35:11 > 0:35:14'but this is an education in shaving off the calories,
0:35:14 > 0:35:19'while still savouring flavour and Jeff's become a master at it.'
0:35:19 > 0:35:22- What's the recipe today, Jeff? - Today, we're having stuffed peppers
0:35:22 > 0:35:25and they're going to be stuffed with pork.
0:35:25 > 0:35:27- And you're cutting the fat off. - Yeah.
0:35:27 > 0:35:30- You need to take all the fat from the meat.- Right.
0:35:30 > 0:35:32And it gets thrown away.
0:35:32 > 0:35:34- Not got a dog?- It's a shame, no.
0:35:34 > 0:35:36Just, like, all these thin people in the house now
0:35:36 > 0:35:37and this big, fat dog.
0:35:37 > 0:35:39THEY LAUGH
0:35:39 > 0:35:43So there you go, dice the meat up and then cook the pork
0:35:43 > 0:35:48and all the ingredients in a wok, but, you don't use any oil.
0:35:48 > 0:35:51You just, well, they call it dry frying, don't they?
0:35:51 > 0:35:54Yeah, they do, yeah. Have you got one that you made earlier?
0:35:54 > 0:35:57- I have, yeah.- Have you? - Yeah.- Good man.
0:35:57 > 0:35:58Go on, get it out, now.
0:35:58 > 0:36:01That's lovely.
0:36:01 > 0:36:04You can have as much of the purple sprouting broccoli as you want,
0:36:04 > 0:36:06calorific value nil.
0:36:06 > 0:36:09- Right. Put a bit of salt on that, then? No.- No.
0:36:09 > 0:36:11No added salt, how about some lemon zest?
0:36:11 > 0:36:13Ah! Nice.
0:36:14 > 0:36:16It's little touches like that,
0:36:16 > 0:36:20that will compensate for the lack of salt and butter.
0:36:20 > 0:36:22SIMON SOBS
0:36:22 > 0:36:23Thank you.
0:36:23 > 0:36:27'Now to test our first low-calorie dish, Jeff's Porky Peppers.'
0:36:30 > 0:36:32OK?
0:36:32 > 0:36:35- Hmm.- Yeah, it is.- It's lovely.
0:36:35 > 0:36:38- This is really good. - Lemon zest, we'll nick that one.
0:36:38 > 0:36:41- The purple sprouting broccoli is a triumph.- Hmm.
0:36:41 > 0:36:44- Its beautiful, Jeff.- Aw.
0:36:44 > 0:36:46Thank you, dear.
0:36:46 > 0:36:48- How lovely is that? Eh?- Any time.
0:36:48 > 0:36:50Thank you, it's great.
0:36:50 > 0:36:52'That Jeff's a keeper
0:36:52 > 0:36:56'and he's certainly developed some tasty tricks for us to mull over.'
0:36:57 > 0:37:01'But Jeff can't take all the credit for Jane's shaping up.
0:37:01 > 0:37:05'She says joining a weight loss group has played a huge part.'
0:37:05 > 0:37:08'Jane was referred by her GP to a local class
0:37:08 > 0:37:10'run by Rosemary Conley's Diet and Fitness Club.'
0:37:10 > 0:37:13'A major study by medics recently concluded
0:37:13 > 0:37:16'that commercial clubs like this, Weight Watchers
0:37:16 > 0:37:19'and Slimming World have the highest rate of weight loss success.
0:37:19 > 0:37:22'And it's largely down to group motivation.'
0:37:24 > 0:37:28'It's clearly worked for Jane, so Si and I are giving it a go.'
0:37:28 > 0:37:31CHEERING AND APPLAUSE
0:37:31 > 0:37:34Hey, there's loads of you, isn't there?
0:37:37 > 0:37:39'It's front of the class for us. I didn't do this at school.'
0:37:39 > 0:37:43What are you going to do to us? You've got that look in your eye.
0:37:43 > 0:37:46- You're going to be playing with some balls, guys.- Oh, that's good.
0:37:46 > 0:37:47You'll be used to that.
0:37:47 > 0:37:48LAUGHTER
0:37:48 > 0:37:50Steady on.
0:37:50 > 0:37:53Right. Morning, ladies and gents.
0:37:53 > 0:37:55- Morning!- How are we? Excellent.
0:37:55 > 0:37:57Slimmer of the week, this week, girls.
0:37:57 > 0:38:01Losing six pounds is Lucy. Give her a big round of applause.
0:38:05 > 0:38:07By the way, just in case you didn't know,
0:38:07 > 0:38:10she's now lost 12 stone 3 pounds.
0:38:10 > 0:38:12- What?- What?
0:38:14 > 0:38:16Did you leave it on the bus then, or what?
0:38:16 > 0:38:18THEY ALL LAUGH
0:38:18 > 0:38:21- You do look great.- Thank you.
0:38:23 > 0:38:26What was the trigger that just went, "I've got to get this sorted"?
0:38:26 > 0:38:29Well, I had surgery booked to have a gastric band
0:38:29 > 0:38:31and then, two weeks before the surgery,
0:38:31 > 0:38:33I cancelled it and thought, no.
0:38:33 > 0:38:35You've just bit the bullet and done it...
0:38:35 > 0:38:37One last go, that's it.
0:38:37 > 0:38:38You do look great.
0:38:38 > 0:38:41You do, honestly, you look fantastic.
0:38:41 > 0:38:43'With results like that,
0:38:43 > 0:38:47'there's definitely something in this group weight loss thing.
0:38:47 > 0:38:51'And the approach is a simple one - eat less and move around more.'
0:38:53 > 0:38:56'After a quick change, it's time to get physical.'
0:38:56 > 0:38:58- Thank you.- Thank you, thank you.
0:39:00 > 0:39:03Let's get you moving. Marching wide.
0:39:05 > 0:39:09'Ah, what a treat, Kingy, getting sweaty in a room full of women!'
0:39:09 > 0:39:10'I doubt I'm impressing anyone
0:39:10 > 0:39:12'with this fancy footwork, Dave, I tell you.'
0:39:12 > 0:39:14Dave's quite good.
0:39:14 > 0:39:17Simon, you need to practise.
0:39:17 > 0:39:19I hate this.
0:39:27 > 0:39:28Grab your balls.
0:39:28 > 0:39:30What are we doing now? Not more of this.
0:39:30 > 0:39:34All the way through, I want you to keep squeezing.
0:39:34 > 0:39:37- Squeeze your balls. - Squeeze it harder.
0:39:38 > 0:39:41Squeeze your balls harder.
0:39:41 > 0:39:42Brilliant.
0:39:42 > 0:39:44Get that ball coming up and down.
0:39:44 > 0:39:48Squeeze it as hard as you can. Keep going.
0:39:50 > 0:39:54'Ooh, these ladies are way ahead with their ball-handling skills.
0:39:54 > 0:39:57'I think me and Si need a time out.'
0:39:57 > 0:39:58One, two, three, four.
0:39:58 > 0:40:00- That was hard work.- It was.
0:40:00 > 0:40:03I was very impressed with the ladies
0:40:03 > 0:40:06because, you know, they're all shapes, sizes and ages.
0:40:06 > 0:40:09- One lady had lost 12 stone. - God, yeah.
0:40:09 > 0:40:11- I couldn't believe it.- Yeah.
0:40:11 > 0:40:14What I liked, it was normal people who'd bitten the bullet
0:40:14 > 0:40:16and did it as a way of life. And I think classes like that are good
0:40:16 > 0:40:19because they push you more so than you push yourself.
0:40:19 > 0:40:21It's got to happen. I mean, that's it.
0:40:21 > 0:40:24It's like, we have no other choice.
0:40:24 > 0:40:27I want to be that bloke with the cheesy grin,
0:40:27 > 0:40:31on a centrefold in Cosmopolitan with a geranium covering his doo-dah
0:40:31 > 0:40:32and a smug grin, you know.
0:40:32 > 0:40:35- Just looking, you know, fantastic. - Fantastic, yeah.
0:40:37 > 0:40:40'So Dave and I have decided to set up our own group of lads,
0:40:40 > 0:40:43'as well as lasses.'
0:40:43 > 0:40:46'We've gathered together a gang who all love food,
0:40:46 > 0:40:48'but want to lose weight. They'll be joining us
0:40:48 > 0:40:51'in our challenge to cut the calories
0:40:51 > 0:40:53'without missing out on taste and flavour.
0:40:53 > 0:40:56'Including super slimmer Liz from the exercise class.'
0:40:57 > 0:41:00'And what better way to get to know each other
0:41:00 > 0:41:02'than over a slap-up meal in a gastro pub.'
0:41:04 > 0:41:07- How are you doing?- Sorry we're late. - Sorry we're late, yes, sorry.
0:41:07 > 0:41:10- How are you getting on? - Was that as good as it smells?
0:41:10 > 0:41:12It was absolutely scrumptious.
0:41:12 > 0:41:14SIMON LAUGHS
0:41:14 > 0:41:15Ha!
0:41:15 > 0:41:17Thank you so much for joining us.
0:41:17 > 0:41:19You're like our comrades-in-arms
0:41:19 > 0:41:21because I think we share something in common.
0:41:21 > 0:41:23We all love food, we love life,
0:41:23 > 0:41:26but it's fair to say, we've come to the conclusion,
0:41:26 > 0:41:29we want to get a bit of a grip on ourselves.
0:41:29 > 0:41:32I'd kind of quite like to dispense with the word diet early on
0:41:32 > 0:41:35because it's not about that, is it? It's about enjoying great food
0:41:35 > 0:41:37and not compromising on taste.
0:41:37 > 0:41:39Cos I know that Dave and I don't want to live on lettuce
0:41:39 > 0:41:42and a celery stick for the next 15 years.
0:41:42 > 0:41:45I don't want to do this for however many days
0:41:45 > 0:41:48and then just go, "Oh it's done now, great, give me a steak pie."
0:41:48 > 0:41:51I want to change it for ever, I want to change it for ever.
0:41:53 > 0:41:56I am a carpenter during the day and teach martial arts on an evening.
0:41:58 > 0:42:02I should be, I should be like a stick,
0:42:02 > 0:42:06but, unfortunately, I just don't eat properly
0:42:06 > 0:42:09and I think I'm greedy. If I see it, I eat it.
0:42:09 > 0:42:12My wife works for a confectionary company.
0:42:12 > 0:42:14This is what I'm faced with every day when I walk in.
0:42:14 > 0:42:15There's chocolate everywhere.
0:42:15 > 0:42:18So a cup of coffee, cup of tea, bar of chocolate and I'm buzzing.
0:42:21 > 0:42:23I think men are much worse at this than women.
0:42:23 > 0:42:28I mean, how many of us chaps have pulled our belt in half a notch
0:42:28 > 0:42:30and said we'd dropped half a stone last week?
0:42:30 > 0:42:33I'm down to my last useable notch on my belt.
0:42:33 > 0:42:35Do you know something else as well?
0:42:35 > 0:42:38That doesn't work because leather stretches.
0:42:38 > 0:42:40LAUGHTER So you kid yourself, you know.
0:42:42 > 0:42:45I'm a chef, I have my own restaurant.
0:42:45 > 0:42:50I enjoy feeding people, but when I'm eating myself,
0:42:50 > 0:42:54it tends to be a bit haphazard, you know, I will pig out.
0:42:54 > 0:42:57Yeah, there's no point in passing one biscuit to me,
0:42:57 > 0:42:59there needs to be half a dozen back-ups.
0:42:59 > 0:43:03What I'm hoping to do here, is to find some balance,
0:43:03 > 0:43:07where I don't feel like I'm excluding myself
0:43:07 > 0:43:10from the things I like, but without overdoing it.
0:43:10 > 0:43:13Well, let's go round the table and just do some goals.
0:43:13 > 0:43:16What's...? Let's start. What's your goal?
0:43:16 > 0:43:19You see, I'm a size 28. You cannot go in a shop and buy it,
0:43:19 > 0:43:21I've got to look for fat shops.
0:43:21 > 0:43:25- So I'll get everything off line, I cannot try them on.- Ah, man.
0:43:25 > 0:43:27So, size 18, that's my aim.
0:43:29 > 0:43:30Working a long day means
0:43:30 > 0:43:33I'm munching on the hoof, all the way through the day.
0:43:33 > 0:43:35I am that heavy now
0:43:35 > 0:43:40that, when I'm standing up, my boobs overbalance us,
0:43:40 > 0:43:43my knees go.
0:43:43 > 0:43:46I even went to the doctor's and the doctor just laughed at us
0:43:46 > 0:43:48and said, "Get some weight off, Ann."
0:43:48 > 0:43:50I've got the same problem. I've got sparrow's ankles
0:43:50 > 0:43:53and I catch the wind, you know, cos I'm top heavy.
0:43:53 > 0:43:54Is that why you fall over?
0:43:54 > 0:43:56I thought it's cos you're drunk half the time.
0:43:56 > 0:43:57It's, you know.
0:43:57 > 0:44:0016 stone would be my aim,
0:44:00 > 0:44:02which means I have to lose about two and a half.
0:44:02 > 0:44:03My main vice, in terms of
0:44:03 > 0:44:07putting on weight, is wine.
0:44:07 > 0:44:11I think it relaxes your willpower as well, so you tend to think,
0:44:11 > 0:44:13"Oh, yes, I will have another piece of that pie".
0:44:13 > 0:44:18I used to play a lot of rugby, so I'm used to having
0:44:18 > 0:44:20a hint of muscle, at least,
0:44:20 > 0:44:23rather that just flab and that's what I'm looking for.
0:44:23 > 0:44:27Three things. I want to be able to put my socks on standing up.
0:44:27 > 0:44:31I want to be able to tie my shoelaces without holding my breath
0:44:31 > 0:44:33and I want to be able to drive my car without undoing my belt
0:44:33 > 0:44:36and my top button of my trousers, and I'll be happy.
0:44:36 > 0:44:39I would like to lose another two and a half stone,
0:44:39 > 0:44:42and I'd like to get fit.
0:44:42 > 0:44:45When I first started losing weight, I was 25 stone 10.
0:44:45 > 0:44:48I think when I started losing weight,
0:44:48 > 0:44:50it's little things that you notice.
0:44:50 > 0:44:52Things like being able to sit in the back of a car
0:44:52 > 0:44:54and the seat belt fitting.
0:44:54 > 0:44:57And you get excited, "Oh, my God, the seatbelt fits."
0:44:57 > 0:44:59For me, it's more about my shape
0:44:59 > 0:45:01and my size than it is necessarily
0:45:01 > 0:45:03- what it says on the scales.- Yes.
0:45:03 > 0:45:06So, for me, it's definitely, two dress sizes down would be
0:45:06 > 0:45:08a happy, happy place to be.
0:45:10 > 0:45:13I am a currently a community rugby coach for the Rugby Football Union.
0:45:13 > 0:45:15Move, move. Good, good, good.
0:45:15 > 0:45:17And also, I play for an all-women's rugby team.
0:45:19 > 0:45:21After the match, it's tradition to have match teas,
0:45:21 > 0:45:23so both teams sit down and eat together,
0:45:23 > 0:45:27usually pie and beans, sausage and chips.
0:45:27 > 0:45:30We're so, kind of, ready to stuff our faces
0:45:30 > 0:45:34when we come upstairs, it's just we eat whatever is put in front of us.
0:45:34 > 0:45:38So, definitely, the girls would love a healthier option after the game.
0:45:38 > 0:45:41I was an old mum, so I was 38 when I had my little girl
0:45:41 > 0:45:43and she's four now and my weight's kind of crept up.
0:45:43 > 0:45:46I want to try and get a sustainable weight,
0:45:46 > 0:45:48- not just an up-and-down one all the time.- Yeah.
0:45:50 > 0:45:51I'm usually just so busy
0:45:51 > 0:45:54that I just have to grab whatever I can to eat
0:45:54 > 0:45:56which is what every working mum
0:45:56 > 0:45:58and every business owner does, it's just life.
0:46:00 > 0:46:04Baking is what I do when I need a break and then I eat it!
0:46:04 > 0:46:08You know, so the more stressed I am, the more I bake and the more I eat.
0:46:08 > 0:46:11- There.- That's brilliant.
0:46:11 > 0:46:12What's your story?
0:46:12 > 0:46:17Well, I want to get back to the weight that I used to be
0:46:17 > 0:46:18and stay at that weight.
0:46:18 > 0:46:23My weight problem is basically all about the size of the portion.
0:46:23 > 0:46:27Recipes for four and the majority being eaten by myself.
0:46:27 > 0:46:31It's a lot to do with what we're told by our parents,
0:46:31 > 0:46:35who came through the war and food was short, to finish your plate.
0:46:35 > 0:46:38- Yeah.- So you eat everything that's on your plate.
0:46:38 > 0:46:42If you don't put the right amount or the right stuff on your plate,
0:46:42 > 0:46:43you're eating it all up.
0:46:43 > 0:46:45I've gone up and down
0:46:45 > 0:46:49from, sort of, 12 stone to 14 stone to 12 stone to 14 stone.
0:46:49 > 0:46:52And I want to go down this time and find a way of staying
0:46:52 > 0:46:56- at that weight and still eat decent grub.- Yeah.
0:46:56 > 0:47:00That's something, the parameters that myself and Si are in as well.
0:47:00 > 0:47:03- Absolutely.- And I think, that way, we can be very mutually supportive.
0:47:03 > 0:47:04- Yeah.- Yeah.
0:47:04 > 0:47:08- Cos it's easier doing it with a bunch of mates, innit?- Yeah.
0:47:08 > 0:47:10Cos peer group pressure then, you see.
0:47:10 > 0:47:13We should have, like, let's get everybody on speed dial,
0:47:13 > 0:47:16so we go, "I'm just about to eat chocolate." "Don't do it!"
0:47:16 > 0:47:17"Don't." "Ah, oh."
0:47:17 > 0:47:19THEY LAUGH
0:47:19 > 0:47:21So, all I can say is, are we in this together?
0:47:21 > 0:47:23ALL: Yes.
0:47:23 > 0:47:24- Right.- Right.
0:47:24 > 0:47:26Shall we go and have a drink?
0:47:26 > 0:47:28THEY LAUGH
0:47:32 > 0:47:35'So me and Dave and our new foody friends have the same dilemma -
0:47:35 > 0:47:38'how to enjoy food and still lose weight.'
0:47:38 > 0:47:41'We think the answer lies in the kitchen.
0:47:41 > 0:47:45'We just need to be a bit cunning in the way we can cook.'
0:47:45 > 0:47:47So what about, like, a low-calorie pie?
0:47:47 > 0:47:51- How do you make a low-calorie pie? - Leave the pastry off.
0:47:51 > 0:47:54Well, then it's not a pie, numb nuts, is it? It's a stew.
0:47:54 > 0:47:56Right, let's think about lasagne.
0:47:56 > 0:47:59- What could...? - I love lasagne.- Exactly.
0:47:59 > 0:48:03It's one of them things, isn't it? You just got, yes, whoosh, pasta,
0:48:03 > 0:48:04layers, ooh.
0:48:04 > 0:48:06'We'd been told to half our daily calorie intake,
0:48:06 > 0:48:11'but it's going to be tricky with a rich dish like lasagne.'
0:48:11 > 0:48:15We need a pasta replacement. What have we got that we can slice thin?
0:48:15 > 0:48:17Onions? What about...? No. Layer of onion, they'd go to water.
0:48:17 > 0:48:21- Aubergine!- No, because then it would be a moussaka.
0:48:21 > 0:48:23We've got leeks.
0:48:23 > 0:48:26Hold on, hold on. What are leeks? What are leeks?
0:48:26 > 0:48:29- They're rolled, aren't they? - They are, aren't they?- So..
0:48:29 > 0:48:32flatten a roll out, what do you get? A sheet.
0:48:34 > 0:48:37These are the future. Whish-whish, brrrm.
0:48:37 > 0:48:40Now we need the building blocks of the ragout.
0:48:40 > 0:48:43'With over 40% of our calories coming from fat,
0:48:43 > 0:48:45'we need to think lean.'
0:48:45 > 0:48:49Beef, Kingy, less than 10% fat, let's try and dry fry it.
0:48:49 > 0:48:50It's all fat in the bank.
0:48:50 > 0:48:52'Dry frying the meat until it's browned
0:48:52 > 0:48:57'gives it a caramelised flavour and any veg we add can suck it up.'
0:48:57 > 0:49:00There can't be many calories in celery and onions.
0:49:00 > 0:49:03For goodness sake, have you ever seen a fat rabbit?
0:49:03 > 0:49:06Well, this is sweating down like you on a treadmill. Ha-hey!
0:49:06 > 0:49:08Do you know what I'm finding hard, Si?
0:49:08 > 0:49:10- No.- That. Exactly.- What?
0:49:10 > 0:49:13It's not eating when I'm cooking.
0:49:13 > 0:49:14The temptation to get a spoon
0:49:14 > 0:49:17and have three or four spoonfuls of that and we both do that.
0:49:17 > 0:49:20- Yeah, we do.- And then you wonder why, when you come to the table,
0:49:20 > 0:49:23you say, "It's funny how I don't fancy my own food."
0:49:23 > 0:49:26The fact is, we've eaten a meal whilst we're cooking the meal.
0:49:26 > 0:49:28'Like any ragout, it needs red wine.
0:49:28 > 0:49:31'Normally we'd slosh in about half a bottle.
0:49:31 > 0:49:34'But booze means calories, so, this time, it's around a glass.'
0:49:34 > 0:49:36150 millilitres of wine.
0:49:38 > 0:49:40'Whilst that bubbles away,
0:49:40 > 0:49:42'I'm going to have a crack at turning leeks into sheets.
0:49:42 > 0:49:46'I reckon, by slicing the leeks to the centre,
0:49:46 > 0:49:48- 'that'll create separate layers.' - Oh, look at that!
0:49:48 > 0:49:51That's a pasta sheet, but not.
0:49:51 > 0:49:53- It's brilliant.- Innit? - Hey, well done, smart arse.
0:49:53 > 0:49:57Let's see you try and roll low carbohydrate rice now.
0:49:57 > 0:49:58- Hmm.- Genius.
0:49:58 > 0:50:02'By blanching them in boiling water, they should soften enough
0:50:02 > 0:50:03'to flatten them out.'
0:50:03 > 0:50:05- It's held together, hasn't it? - Yeah, it has.
0:50:07 > 0:50:11Well, this looks like a ragout, Kingy, and that looks like pasta.
0:50:11 > 0:50:13It does, doesn't it?
0:50:13 > 0:50:15I'm really quite surprised to how it's come out.
0:50:15 > 0:50:17Well, all we are missing now is some cheese sauce.
0:50:17 > 0:50:20- Yeah, just like a plain white sauce thing?- Yeah.
0:50:20 > 0:50:23Then put all the cheese on top, so it really delivers.
0:50:23 > 0:50:27- Then we're likely to use less cheese aren't we?- Aye.
0:50:27 > 0:50:29'It's a cheese sauce without cheese.
0:50:29 > 0:50:31'So we need to infuse the semi-skimmed milk
0:50:31 > 0:50:33'with loads of flavour.
0:50:33 > 0:50:37'So, in with onion, bay leaves and a good bit of nutmeg.'
0:50:37 > 0:50:40Bring that to the boil, infuse and then thicken.
0:50:40 > 0:50:43'Normally, we'd use a butter and flour roux base
0:50:43 > 0:50:45'to thicken a white sauce,
0:50:45 > 0:50:48'but we know that making a paste with milk and corn flour
0:50:48 > 0:50:51- 'will do the trick.' Want to lick the spoon?- Oh.
0:50:51 > 0:50:54DAVE CHUCKLES
0:50:54 > 0:50:57Now, look, would you not think that that was a cheese sauce?
0:50:57 > 0:50:58You would.
0:50:58 > 0:51:03'It needs to look like lasagne, so we're layering it up.'
0:51:03 > 0:51:06- Looking alarmingly appetising. - Isn't it?
0:51:06 > 0:51:09And then, three leaves of pasta.
0:51:09 > 0:51:10Not.
0:51:12 > 0:51:14My mouth is beginning to water.
0:51:14 > 0:51:16'We're alternating layers of the ragout
0:51:16 > 0:51:18'with our sneaky, leeky, faux pasta.'
0:51:18 > 0:51:21- Looks like lasagne, Kingy.- It does.
0:51:21 > 0:51:23'The white sauce is just for the top.'
0:51:23 > 0:51:26Oh, that's glossy and unctuous. Ooh, aye.
0:51:27 > 0:51:30'We'll top it with cheese, but not a lot.
0:51:30 > 0:51:33'By using strong cheeses like mature cheddar and parmesan,
0:51:33 > 0:51:35'a little goes a long way.'
0:51:35 > 0:51:37Looking bigger now it's grated.
0:51:37 > 0:51:39Fluffing up like a good'un.
0:51:39 > 0:51:42'We eat with our eyes first and then the tongue follows,
0:51:42 > 0:51:44'so it's got to look great.'
0:51:44 > 0:51:46- That does look like a lasagne, though.- It does.
0:51:48 > 0:51:49See you later.
0:51:51 > 0:51:57'And all we can do now is wait, until it's golden and lovely.'
0:51:57 > 0:51:59Smells like lasagne.
0:51:59 > 0:52:01- Does it look like it?- Yes!- Oh, yeah.
0:52:02 > 0:52:05'But the proof of our first low-calorie dish is in the eating.'
0:52:05 > 0:52:08The sensation of actually, with your mouth watering,
0:52:08 > 0:52:12thinking you are going to enjoy a lasagne is there.
0:52:12 > 0:52:15- That's not a bad dinner, is it?- It like a decent plate's worth of food.
0:52:18 > 0:52:20- Hey, it's nice.- It is nice.
0:52:20 > 0:52:24- But the leeks...they're like lasagne. - Mm.
0:52:24 > 0:52:26How mad's that?
0:52:26 > 0:52:31- Mm!- Thank God this feels like a meal.
0:52:31 > 0:52:35It does. It does. Cos it tastes great.
0:52:35 > 0:52:38I can feel it going right down to my boots.
0:52:38 > 0:52:42'We think our low-fat Italian classic is molto delicioso'
0:52:42 > 0:52:44and whilst we tot up the calorific total,
0:52:44 > 0:52:49our new mate, chef Andrew Brown, is trying out the recipe.
0:52:49 > 0:52:52So let's get his professional opinion.
0:52:53 > 0:52:55- Hey.- How you doing?- Good.
0:52:55 > 0:52:57So what do you think of the recipe?
0:52:57 > 0:53:00- I think it's great. I really think it's a belter.- Yeah.
0:53:00 > 0:53:03It has the look, it has the feel. It has all the smells
0:53:03 > 0:53:05that you associate with a good lasagne.
0:53:05 > 0:53:09You've managed to achieve fantastic textures and flavours
0:53:09 > 0:53:10- in there as well.- Yeah. - And that's key.
0:53:10 > 0:53:13You're bang in there with the cheese,
0:53:13 > 0:53:16you know, that mature cheddar and the Reggiano parmesan.
0:53:16 > 0:53:20- It's a great dish.- It's a cracker. Yeah, it is, a cracker.
0:53:20 > 0:53:22Thumbs up from chef then, but I wonder whether our fellow foodies
0:53:22 > 0:53:26can spot the difference between this and your full-fat lasagne.
0:53:26 > 0:53:28They think we're having a final blow-out meal,
0:53:28 > 0:53:33but they don't know that they're tasting our first Hairy Dieters dish.
0:53:33 > 0:53:37CHEERING 'Let's hope it delivers.'
0:53:37 > 0:53:39Smell that. Have a niff.
0:53:39 > 0:53:41- Nice, eh?- Lovely.
0:53:41 > 0:53:46This is it, this is the last lardy arse supper that we're going to have. That's it.
0:53:46 > 0:53:49- GUEST:- I'm looking to see who gives the biggest portion!
0:53:50 > 0:53:53- That smells good, doesn't it? - Smells delicious.
0:53:53 > 0:53:55- Have some, gorgeousness.- I will.
0:53:55 > 0:53:58- Thank you.- It smells good. - Doesn't it?
0:53:58 > 0:54:00Well, buon appetito.
0:54:00 > 0:54:03For what we're about to receive...
0:54:03 > 0:54:04And make us truly thankful.
0:54:04 > 0:54:06Right...
0:54:06 > 0:54:09- GUEST:- Mm, that's delicious!- Mm.
0:54:09 > 0:54:13- It's good, isn't it?- Really good. - Very nice.- Mm, it's lovely.
0:54:13 > 0:54:15Mm, really nice.
0:54:15 > 0:54:20- What we're eating here is full of flavour.- It's really tasty.
0:54:20 > 0:54:23Mm, it's lovely.
0:54:23 > 0:54:25- Mr Myers.- Yes?
0:54:25 > 0:54:27- Should we reveal?- I think we should.
0:54:27 > 0:54:29Are we all agreed just before we do,
0:54:29 > 0:54:33- that you've had something lovely to eat?- Definitely.- Magic.- Yeah.
0:54:33 > 0:54:35- You're not losing out on the flavours?- No.- No.
0:54:35 > 0:54:37Ladies and gentlemen...
0:54:37 > 0:54:39The secret is...
0:54:40 > 0:54:42- ..leeks.- Leeks.- Leeks.
0:54:42 > 0:54:46- That's your pasta. - Sheets of leeks to form the pasta.
0:54:46 > 0:54:49- Good idea.- Now, the pay-off on this one is
0:54:49 > 0:54:56- that sized portion that you've had is 350 calories.- Wow!- No?
0:54:56 > 0:54:58'That's about half the calories you'd get
0:54:58 > 0:55:00'in an average serving of lasagne.'
0:55:00 > 0:55:03I wouldn't have even questioned that it wasn't...
0:55:03 > 0:55:08Psychologically, I've had lasagne, so having had this,
0:55:08 > 0:55:12I'm definitely less inclined to hit the biscuit tin later.
0:55:12 > 0:55:16You've conned us, and it's really delicious and low-calorie.
0:55:16 > 0:55:19But also it's not difficult.
0:55:19 > 0:55:23No, we always say we try and do our recipes like an airfix kit.
0:55:23 > 0:55:27If you follow the instructions, at the end you'll have a Spitfire.
0:55:27 > 0:55:29Or a lasagne. THEY LAUGH
0:55:29 > 0:55:33And you don't have to be a chef or a cook to do that.
0:55:33 > 0:55:36- It's losing weight in the nicest possible way, isn't it?- Yeah.
0:55:36 > 0:55:38If I can be good 80% of the time
0:55:38 > 0:55:41and then still enjoy the foods that I love,
0:55:41 > 0:55:44and I've got the balance right, then Bob's your uncle.
0:55:44 > 0:55:46I'm won't give up my steak and kidney pudding.
0:55:46 > 0:55:49I'm just going to have to have it once or twice a week.
0:55:49 > 0:55:50What I find incredible
0:55:50 > 0:55:53and this is the different plains we're on. You're going,
0:55:53 > 0:55:57"Well, if that's what I have to eat for the next five days, then..."
0:55:57 > 0:56:00I'm thinking, "Get on! Let's eat this for the next six days
0:56:00 > 0:56:01"and we'll be buzzing!"
0:56:01 > 0:56:04- Don't worry, mate, the best is yet to come!- Right.
0:56:04 > 0:56:08Can I just say a thank you to Si and Dave and Andrew
0:56:08 > 0:56:10- for cooking this delicious meal. - Yeah.
0:56:10 > 0:56:14- Cheers, thank you.- ALL: Cheers. - Excellent.- Fabulous.
0:56:14 > 0:56:17Well, there's nowt like good food, good company and good conversation,
0:56:17 > 0:56:21- is there?- Exactly that. - SIMON GIGGLES
0:56:21 > 0:56:24- Well, that worked.- That was interesting, wasn't it?- Yeah!
0:56:24 > 0:56:28We did it there. It was a brilliant plate of food that people loved
0:56:28 > 0:56:32and they didn't even question that the lasagne that we served them
0:56:32 > 0:56:34- didn't have any pasta in it.- No.
0:56:34 > 0:56:37- I think it leaves us feeling pretty encouraged, don't you?- Oh, yeah.
0:56:39 > 0:56:41One meal down, and that was a hit.
0:56:41 > 0:56:43But we'll need plenty more where that came from.
0:56:43 > 0:56:48Cos our real challenge this series is to create a repertoire
0:56:48 > 0:56:51of great dishes we'll all enjoy. Because we're going to need them
0:56:51 > 0:56:55if we're going to reach our goals in just over three months' time.
0:56:55 > 0:56:57'We're never going to be stickmen, are we, Kingy?
0:56:57 > 0:56:59'But what are you aiming for?'
0:56:59 > 0:57:01I think probably...
0:57:01 > 0:57:03if I'm dead honest, I think it's just to take my top off
0:57:03 > 0:57:05without having to think that I'm a lardy.
0:57:05 > 0:57:07Yeah, but you do that anyway.
0:57:07 > 0:57:12It is true, you are a man that has a caravan on a nudist colony.
0:57:12 > 0:57:14It's not, it's naturists - all a bit hippy-trippy.
0:57:14 > 0:57:16It's true, he has. Yeah, but you do,
0:57:16 > 0:57:20- he's in altogether, prancing around, you know, playing badminton.- I don't,
0:57:20 > 0:57:22I just do it on the beach and go for a swim!
0:57:22 > 0:57:24- Hell of a sight trying to find your shuttlecock.- It's not easy!
0:57:24 > 0:57:28I just want to take my top off without thinking about it.
0:57:28 > 0:57:29What about you, mucker?
0:57:29 > 0:57:32Do you remember some years ago we met Paul Smith,
0:57:32 > 0:57:33- the fashion designer?- Yes.
0:57:33 > 0:57:38And I said, "Paul, I love your stuff. I wish you did bigger sizes."
0:57:38 > 0:57:41I want to walk into Paul Smith
0:57:41 > 0:57:43and buy myself a Paul Smith suit off the peg.
0:57:43 > 0:57:46That's a good one. Yeah.
0:57:46 > 0:57:50And do you know what, Kingy, another thing. My knees are starting to hurt.
0:57:50 > 0:57:52DAVE LAUGHS
0:57:54 > 0:57:57For our recipes and tips on how to enjoy food
0:57:57 > 0:58:03and still lose weight, go to...
0:58:07 > 0:58:11'Next time, our challenge is to create delicious home-cooked food...'
0:58:11 > 0:58:13Now that's a poached egg!
0:58:13 > 0:58:15'..so we can still relish every meal time,
0:58:15 > 0:58:18'yet not exceed our 1,200-odd calorie target.'
0:58:18 > 0:58:19That's a wonder to behold!
0:58:19 > 0:58:22'And the Hairy Bikers become Hairy Cyclists!'
0:58:22 > 0:58:25I'm sure this bit's uphill!
0:58:25 > 0:58:28'But will it all pay off on the scales?'
0:58:48 > 0:58:52Subtitles by Red Bee Media Ltd