0:00:00 > 0:00:02We're the Hairy Bikers.
0:00:02 > 0:00:07Our mission in life - to cook great-tasting food that all of us can relish.
0:00:07 > 0:00:10We're fit and bronzed with a full tank.
0:00:10 > 0:00:11Well, a bit too full actually.
0:00:11 > 0:00:15We have been made to confront an unpalatable truth.
0:00:15 > 0:00:17You look fat, both of you.
0:00:17 > 0:00:18Who do?
0:00:18 > 0:00:19You two.
0:00:19 > 0:00:21The love of the family!
0:00:22 > 0:00:25But it's not just our nearest and dearest.
0:00:25 > 0:00:28Doctors have spoken, it's medical fact.
0:00:28 > 0:00:3242% of your body mass is fat.
0:00:32 > 0:00:36You are really on the way to being quite considerably obese.
0:00:36 > 0:00:38It's like wearing one of those, what do you call them,
0:00:38 > 0:00:40a gilet full of lard.
0:00:40 > 0:00:42Sumo suits!
0:00:42 > 0:00:44So in this series we have given ourselves just over
0:00:44 > 0:00:46three months to slim down.
0:00:46 > 0:00:49And we are not going it alone. Joining us
0:00:49 > 0:00:53are a group of like-minded foodies who also want to lose weight.
0:00:53 > 0:00:56I'm down to the last usable notch on my belt.
0:00:56 > 0:01:01I am that heavy now, that my boobs overbalance us.
0:01:01 > 0:01:05We're sharing recipes, and most importantly, supporting each other.
0:01:05 > 0:01:08Smells like lasagne - does it look like it?
0:01:08 > 0:01:09Yes!
0:01:09 > 0:01:12Get on! Let's eat this for the next six days and we'll be buzzing!
0:01:12 > 0:01:15Don't worry, mate, the best is yet to come.
0:01:16 > 0:01:20'This is our latest culinary adventure, the reinvention of food
0:01:20 > 0:01:25'we love, making it small on calories but keeping it big on flavour.'
0:01:25 > 0:01:28But it's not diet food, it's just great food.
0:01:28 > 0:01:32'Dishes so good, we can look forward to every meal time...'
0:01:32 > 0:01:35The breakfast sensation.
0:01:35 > 0:01:37'..and to a leaner, lighter us.'
0:01:37 > 0:01:41I feel more virile, more potent, don't you?
0:01:43 > 0:01:47Along the way we are examining where our battles with the bulge began.
0:01:47 > 0:01:51That teacher came in and said, "Simon King mustn't eat anything
0:01:51 > 0:01:54"because he's on a diet."
0:01:54 > 0:01:57And I just wanted to die, I just wanted to die.
0:01:57 > 0:01:58I'll never forget it.
0:01:58 > 0:02:02I think it went wrong when I went to college.
0:02:02 > 0:02:05I discovered curry and beer, because I was never a fat kid.
0:02:08 > 0:02:13So in this series we're embarking on a life-changing drive
0:02:13 > 0:02:16to cook more cleverly and our families are right behind us.
0:02:16 > 0:02:20If I can't get into these jeans comfortably in the next three months,
0:02:20 > 0:02:22I'll give you £500.
0:02:22 > 0:02:24Oh, my God, OK!
0:02:24 > 0:02:27If I'm dead honest it's just to take my top off without thinking
0:02:27 > 0:02:28I'm a lardy.
0:02:28 > 0:02:32For us, our favourite meals are the ones we cook at home,
0:02:32 > 0:02:35so this, then, is our challenge -
0:02:35 > 0:02:38to reinvent family meals from big weekend breakfasts,
0:02:38 > 0:02:40Sunday lunches to hearty suppers
0:02:40 > 0:02:44so we can stay in love with food yet still lose weight.
0:02:44 > 0:02:47That is a multi-layered, multi-flavoured plate of food - fabulous.
0:02:59 > 0:03:01We live to eat,
0:03:01 > 0:03:05but we've discovered we've been putting away more than
0:03:05 > 0:03:09the 2,500 calories a day recommended for the regular bloke.
0:03:09 > 0:03:14On average, you had about 3,500 calories a day.
0:03:14 > 0:03:16Shine a light!
0:03:16 > 0:03:18'And we've paid a heavy price on the scales.'
0:03:18 > 0:03:20What are you, mate?
0:03:20 > 0:03:22Nineteen stone five.
0:03:22 > 0:03:23Whoa!
0:03:23 > 0:03:25What's the fat lad? What is he?
0:03:25 > 0:03:27- He is seventeen, eleven five.- Never!
0:03:27 > 0:03:32So our target is to lose around two and a half stone each.
0:03:32 > 0:03:35To do it, we are more than halving what we eat
0:03:35 > 0:03:38and aiming for 1,300 calories or less a day.
0:03:39 > 0:03:41HE PRETENDS TO SOB
0:03:41 > 0:03:44So we're going to have to be cunning in the way that we cook,
0:03:44 > 0:03:47to create slimming family meals we can relish.
0:03:47 > 0:03:51- Look at that, man.- That's fab. - Love it.
0:03:51 > 0:03:54It's not just ways to get our taste buds going.
0:03:54 > 0:03:57We're also starting to think of ways to get our hearts pumping
0:03:57 > 0:03:59and our bodies fit.
0:03:59 > 0:04:01And the answer is really quite simple -
0:04:01 > 0:04:04do a bit more, put less in your mouth.
0:04:04 > 0:04:07- It's not rocket science, is it? - It's common sense.
0:04:07 > 0:04:08- Yeah, of course it is.- Yeah.
0:04:12 > 0:04:14We've been doing this for just over a week now
0:04:14 > 0:04:17and we're already starting to see results.
0:04:17 > 0:04:20I was a 113 kilos at the hospital.
0:04:20 > 0:04:23I'm 110 now.
0:04:23 > 0:04:26So that means I've lost half a stone.
0:04:26 > 0:04:31Well, if I lose that without trying, bring on the month, yes!
0:04:32 > 0:04:38Now, the thing is, I have a phobia about scales.
0:04:38 > 0:04:41Just step on them, Kingy, you'll be fine.
0:04:41 > 0:04:44Which I have a feeling, most blokes will.
0:04:44 > 0:04:45Step on the scales.
0:04:48 > 0:04:51After two or three times, it's like riding a motorcycle,
0:04:51 > 0:04:53it becomes easy.
0:04:53 > 0:04:54I've lost three pounds!
0:04:54 > 0:04:57Not brilliant. I was hoping to lose a bit more
0:04:57 > 0:05:01because apparently, the weight comes off quick when you first start off.
0:05:01 > 0:05:03That's the thing about Si -
0:05:03 > 0:05:06he always thinks that he's not doing well enough.
0:05:06 > 0:05:11You have to give positive encouragement at all times.
0:05:11 > 0:05:15Because he doesn't see it in himself at all.
0:05:15 > 0:05:19My dad does turn to us for support but when he needs it
0:05:19 > 0:05:23he knows that I am here because I won't say anything negative.
0:05:23 > 0:05:27It will always be positive, cheering him on, you know what I mean?
0:05:27 > 0:05:32Back at my place it's out with the bad and in with the good.
0:05:32 > 0:05:36I'm doing all right, but the temptation is all around me and you're not helping.
0:05:36 > 0:05:40'I'm removing anything from my fridge that will lead me astray,
0:05:40 > 0:05:43'but my wife Lili and my stepdaughter Iza don't seem impressed.'
0:05:43 > 0:05:48Come on, babe. Brie, Mozzarella... Do we live on cheese?
0:05:48 > 0:05:51And I can't have cheese and I love cheese!
0:05:51 > 0:05:54Look at that! 500 calories in a packet.
0:05:54 > 0:06:00The reality is that when Dave's hungry he gets stroppy.
0:06:00 > 0:06:02You always keep your chocolates in the fridge,
0:06:02 > 0:06:04It's got to go, it's got to stop.
0:06:04 > 0:06:07And milk! You made me cook flan de Saint Jean de Minervois.
0:06:07 > 0:06:10There was 13 eggs in that and a jar of honey.
0:06:10 > 0:06:14Look at him, look what he does to the fridge.
0:06:14 > 0:06:16Mussels in garlic butter, convenience food.
0:06:16 > 0:06:19Garlic butter, temptation everywhere.
0:06:21 > 0:06:24Look, it's like a library of ice cream!
0:06:24 > 0:06:27'I just don't know why we've got so much junk in our fridge.'
0:06:27 > 0:06:31- Well, you do the shopping!- Exactly.
0:06:31 > 0:06:34He loses interest very quickly so I thought he's going to lose interest
0:06:34 > 0:06:37in the diet but he hasn't really.
0:06:37 > 0:06:38It's got to go.
0:06:40 > 0:06:43It's annoying.
0:06:47 > 0:06:50Mr Myers and I aren't the only ones who have been
0:06:50 > 0:06:51packing on the pounds.
0:06:51 > 0:06:53Us lardies are now in the majority,
0:06:53 > 0:06:58with over 60% of Brits overweight or obese.
0:06:58 > 0:07:03And we've discovered the most effective way to lose weight is with the support of a group.
0:07:03 > 0:07:07So we have created our own, The Big Eaters.
0:07:07 > 0:07:10They all love their food and want recipe ideas to help them
0:07:10 > 0:07:14lose weight. In return, they'll share their tips with us too.
0:07:14 > 0:07:19Big Eaters writer-in-residence, 60-year-old Ken Reay from South Shields,
0:07:19 > 0:07:22is the first to contribute a cookery idea for a breakfast.
0:07:22 > 0:07:25So we've come to his place to try it out.
0:07:26 > 0:07:29Right, chaps, come this way. Straight down here.
0:07:29 > 0:07:33- How are you getting on? - I'm doing fine, thanks. You?
0:07:33 > 0:07:36Smashing, lad, thank you.
0:07:36 > 0:07:38Nice flat, dude.
0:07:38 > 0:07:39Wait and see this.
0:07:39 > 0:07:42Oh, right, so we've got blackberries, strawberries,
0:07:42 > 0:07:44and blueberries.
0:07:44 > 0:07:46Dry fried, gently.
0:07:46 > 0:07:49- Oh, intensifies the flavour. - Brings out the natural sugars
0:07:49 > 0:07:55so you don't need any sugar or sweetener on them.
0:07:55 > 0:07:59Do you want to try one and see if it's...
0:07:59 > 0:08:02I'd give it a bit longer to caramelise, yeah.
0:08:02 > 0:08:05A little sprinkling of mixed spice, smell that.
0:08:05 > 0:08:10- Shake the pan instead of... - That's it!
0:08:10 > 0:08:14You don't have to do it any harder than that.
0:08:14 > 0:08:17I'm learning stuff all the time with you two.
0:08:17 > 0:08:18Look at that, man!
0:08:18 > 0:08:20Shaking and flipping, whoa.
0:08:20 > 0:08:25Shaking that pan, boss. I think that's nearly ready.
0:08:27 > 0:08:29- Crumpets?!- Crumpets.
0:08:31 > 0:08:33- They're ready now.- Can we have two?
0:08:33 > 0:08:37You can have two, yeah. It's very low calorie stuff.
0:08:37 > 0:08:41Crumpets to me are always comforting, real food.
0:08:41 > 0:08:43Yeah. And all those lovely...
0:08:43 > 0:08:48You can smell the natural sugars being heated.
0:08:48 > 0:08:50There's a caramel to it as well, nice.
0:08:50 > 0:08:52There's no butter on the crumpets unfortunately,
0:08:52 > 0:08:55but you get this 0% fat Greek yoghurt.
0:08:55 > 0:09:01- Right.- And then Greek honey, just a little squidge.
0:09:01 > 0:09:05- I must say that looks lovely. - Yeah, I'm looking forward to that.
0:09:05 > 0:09:09- Yeah, so shall we try it? - Yeah, I've got the weapons, lead on, Macduff.
0:09:14 > 0:09:17Hey, look at this, it's like a Mothers Union meeting, isn't it?
0:09:17 > 0:09:21Bon appetit. I like the idea with the spice.
0:09:21 > 0:09:24Hey, it's brilliant, that.
0:09:26 > 0:09:27That's a belter.
0:09:27 > 0:09:31It is. It will be a really good Sunday morning breakfast, this.
0:09:31 > 0:09:32Yeah, it would.
0:09:32 > 0:09:40About ten o'clock, all the papers, big thing of coffee and this.
0:09:40 > 0:09:42Excellent.
0:09:42 > 0:09:43'Good work, Mr Reay.
0:09:43 > 0:09:47'We've calculated there's just 257 calories in that dish.'
0:09:47 > 0:09:51We like to breakfast like a king and we find that if we skip it,
0:09:51 > 0:09:56we are ravenous mid-morning and that is when we hit the demon snacks.
0:09:56 > 0:09:59But there's one fat-packed breakfast that we'd love to fathom.
0:09:59 > 0:10:01A right royal fry-up.
0:10:01 > 0:10:03My dad's probably craving a full English
0:10:03 > 0:10:08because that what he loves for his breakfast, absolutely loves it.
0:10:08 > 0:10:11Sausage sandwiches and bacon sandwiches -
0:10:11 > 0:10:13that's his favourite thing to eat.
0:10:13 > 0:10:17To find out if there's any way we can have a fry-up,
0:10:17 > 0:10:20we're heading back to Newcastle University and Hospital
0:10:20 > 0:10:22to pick the brains of our new dietician friend,
0:10:22 > 0:10:24Professor Ashley Adamson.
0:10:24 > 0:10:28She's a cruel woman, Ashley, and has arranged to meet us
0:10:28 > 0:10:30in the sausage-scented student canteen.
0:10:30 > 0:10:33It's like a hall of temptation.
0:10:34 > 0:10:36We're finding it difficult. We can't just go into a caff
0:10:36 > 0:10:40and indulge in a great British breakfast anymore.
0:10:40 > 0:10:41What's so wrong with it?
0:10:41 > 0:10:44Your average cooked breakfast, if you've got fried bread
0:10:44 > 0:10:47and sausages and stuff, it's probably around 900 calories.
0:10:47 > 0:10:51That's quite a big start to the day, isn't it?
0:10:51 > 0:10:53So if you went out for a walk,
0:10:53 > 0:10:56and you wanted to burn off your 800 calories,
0:10:56 > 0:10:59you would have to walk at two and a half miles an hour
0:10:59 > 0:11:01for just short of two and a half hours
0:11:01 > 0:11:07to burn off your breakfast of 800 calories.
0:11:07 > 0:11:08Crumbs.
0:11:08 > 0:11:12I think to have a breakfast is really important.
0:11:12 > 0:11:13I love my breakfast.
0:11:13 > 0:11:14Yeah, I know you do, you love it.
0:11:14 > 0:11:18So let's think about your cooked breakfast. Where's the fat in here?
0:11:18 > 0:11:21Let's get rid of the sausages, the black pudding the fried bread.
0:11:21 > 0:11:24You can have baked beans, baked beans on toast.
0:11:24 > 0:11:27- Aren't baked beans full of sugar though?- No, no.
0:11:27 > 0:11:30Your baked beans are going to make you feel full, they are very low fat,
0:11:30 > 0:11:35you will not have anything like the number of calories in there.
0:11:35 > 0:11:37What about a poached egg?
0:11:37 > 0:11:40You can have a poached egg, poached egg on some bread.
0:11:40 > 0:11:42That would be fine too.
0:11:42 > 0:11:45- So attractive (!) - What are you doing?
0:11:45 > 0:11:47That left-over sausage,
0:11:47 > 0:11:50that's casually cast aside like an old sock,
0:11:50 > 0:11:53looks so tasty and satisfying!
0:11:53 > 0:11:57Sit still, don't do it. Overcome.
0:11:57 > 0:12:00- I wouldn't steal food off a student's plate.- Yes, you would!
0:12:00 > 0:12:02That desperate?!
0:12:02 > 0:12:05Yeah, they're lush!
0:12:05 > 0:12:08Come on, lets put Ashley's theories into practice
0:12:08 > 0:12:10before you eat something you regret.
0:12:10 > 0:12:15I feel spiritually enlightened by Ashley, Si,
0:12:15 > 0:12:18and inspired to reinvent the cooked breakfast.
0:12:21 > 0:12:23We can make a cooked breakfast without the aid of fat.
0:12:23 > 0:12:26CHIMES BELL We can achieve satisfaction.
0:12:26 > 0:12:28CHIMES BELL
0:12:28 > 0:12:31We do not need salt on eggs anymore.
0:12:31 > 0:12:34These Tibetan bells, you know, I got them for tranquillity.
0:12:34 > 0:12:38They're not tranquil, they bloody irritating!
0:12:38 > 0:12:41A cooked breakfast will calm my nerves
0:12:41 > 0:12:43and there's one ingredient that's a must.
0:12:43 > 0:12:46- Bacon, can't give up bacon, can we? - We cannot do it.
0:12:46 > 0:12:47It's the fruit of the pig.
0:12:47 > 0:12:51'But bacon, it's dead fatty, so how about we try a lean cut
0:12:51 > 0:12:53'like back bacon and give it an extra trim?'
0:12:53 > 0:12:57- Cut the fat off. - You can feed it to the birds.
0:12:57 > 0:13:01You can't give it up, can you? You know, on a Saturday morning
0:13:01 > 0:13:04you get up, you fancy a bit of something, don't you?
0:13:04 > 0:13:05Sex!
0:13:05 > 0:13:09It's true, and you burn calories, it's great.
0:13:09 > 0:13:14I feel more virile, more potent, don't you? I do.
0:13:17 > 0:13:21'Moving swiftly on, we're picking up tips all the time
0:13:21 > 0:13:24'and we know there's around 40 calories per teaspoon of oil.
0:13:24 > 0:13:28'So how about this as a way to use it sparingly?'
0:13:28 > 0:13:30So I'm just going to paint the pan.
0:13:30 > 0:13:34We're using sunflower oil because it's got a high burning temperature
0:13:34 > 0:13:36so it's good for frying.
0:13:36 > 0:13:39You see, it's that sizzle in the morning,
0:13:39 > 0:13:41- you don't have to give it up. - No, no.
0:13:43 > 0:13:46Poached eggs aren't off the menu either,
0:13:46 > 0:13:48and we're experts at getting them spot on.
0:13:48 > 0:13:50Is that your stomach rumbling then?!
0:13:52 > 0:13:57Place the eggs in boiling water for precisely 20 seconds.
0:13:57 > 0:14:02No more, no less, and this will cause the white just to solidify
0:14:02 > 0:14:05a little bit so you won't have a pan full of Doctor Who monsters.
0:14:05 > 0:14:0620 seconds.
0:14:06 > 0:14:08And the eggs come out.
0:14:08 > 0:14:10'White wine vinegar,
0:14:10 > 0:14:13'I always splash in a good glug to help the eggs bind together.'
0:14:13 > 0:14:15- Enough, Mr King? - Perfect, mate.
0:14:15 > 0:14:18And just float that egg into the water.
0:14:18 > 0:14:20Look at that, see.
0:14:20 > 0:14:26There is a lovely comforting feeling, frying bacon.
0:14:26 > 0:14:28Yes.
0:14:28 > 0:14:30You get a full plate of food with a fry-up,
0:14:30 > 0:14:33so what can you add to bring fat-free flavour yet freshness?
0:14:33 > 0:14:35Tomatoes, mucker, please.
0:14:36 > 0:14:39'Let's dry-fry cherry tomatoes with the bacon.
0:14:39 > 0:14:42'That will bring out their natural sweetness.'
0:14:42 > 0:14:45I still get the ritual of cooking with what we are doing,
0:14:45 > 0:14:48and actually, what we're doing is still a very tasty dish.
0:14:48 > 0:14:49Yes, it is.
0:14:49 > 0:14:52So instead of toast we've got watercress,
0:14:52 > 0:14:54and watercress is great because it is savoury and peppery.
0:14:54 > 0:14:57'Not only that, there is only 20 or so calories in a whole bag.
0:14:57 > 0:15:02'That's good. There can be over 90 in a slice of white toast.'
0:15:02 > 0:15:05What's getting me going is it's looking like a good plate of food.
0:15:05 > 0:15:07- Lovely.- That's a poached egg. - It is.
0:15:07 > 0:15:09It's at just that right level where
0:15:09 > 0:15:12when you cut it, it's going to ooze on your bacon.
0:15:12 > 0:15:14- The breakfast sensation.- Perfect.
0:15:14 > 0:15:18How about we drizzle on some balsamic vinegar?
0:15:18 > 0:15:21Combined with the cherry tomatoes, it'll add a ketchup hit.
0:15:26 > 0:15:28- Good, isn't it?- Brilliant.
0:15:28 > 0:15:31That's a satisfying plate of food and we've checked
0:15:31 > 0:15:34and it's around 264 calories,
0:15:34 > 0:15:36leaving us about a thousand for the rest of the day.
0:15:38 > 0:15:41- Fancy a little coffee? - Black, please.
0:15:47 > 0:15:50We've cracked a post-industrial breakfast
0:15:50 > 0:15:52for modern men like us, Dave.
0:15:52 > 0:15:53It's not the way my dad ate.
0:15:53 > 0:15:56He needed to eat on an industrial scale for work
0:15:56 > 0:16:00and I doubt his waist was ever more than 37 inches.
0:16:00 > 0:16:01Yours is nearer 50, mate.
0:16:01 > 0:16:05We live in a different world, Si.
0:16:05 > 0:16:09Take my home, Barrow in Furness. It's a beautiful Victorian town,
0:16:09 > 0:16:12but when I grew up it was all hammers and spanners
0:16:12 > 0:16:14and thriving industry.
0:16:16 > 0:16:18My God, times have changed, haven't they?
0:16:18 > 0:16:22Oh, yes, this was the paper mill where my dad worked
0:16:22 > 0:16:25for nearly 50 years, and he was never a fat man.
0:16:25 > 0:16:28But I suppose his daily work was quite physical.
0:16:28 > 0:16:32His whole day was on his feet, he was wandering around lifting things
0:16:32 > 0:16:34and that's how things have changed.
0:16:34 > 0:16:37There still is heavy industry in Barrow today
0:16:37 > 0:16:42but until the '70s, this whole area was a bustle of factories and docks.
0:16:46 > 0:16:49It was the most amazing scene,
0:16:49 > 0:16:52when the shipyard buzzer went for lunch and there would be
0:16:52 > 0:16:56three or four thousand men on bicycles coming out of the shipyard.
0:16:56 > 0:17:00They would cycle two or three miles to go home for their lunch
0:17:00 > 0:17:02which was their main meal of the day,
0:17:02 > 0:17:06and then you cycle after that back to work.
0:17:06 > 0:17:08It was physical graft.
0:17:08 > 0:17:11Places like this are just derelict now,
0:17:11 > 0:17:15and the ones that are thriving, you push a button.
0:17:15 > 0:17:17What happens, you eat more, you get fatter
0:17:17 > 0:17:19cos you're not working as hard.
0:17:19 > 0:17:21Yeah, I suppose the thing is, it comes to a point
0:17:21 > 0:17:24where your lifestyle's not sustainable,
0:17:24 > 0:17:28and if you don't do something about you'll end up like this place, derelict.
0:17:28 > 0:17:33I think we've just pulled it back in time. The gable end was away!
0:17:33 > 0:17:37- We're not ready to be condemned just yet!- No!
0:17:37 > 0:17:41I want to be as energetic and fit as my dad always was,
0:17:41 > 0:17:43but you don't get fit just sat on a motorbike.
0:17:43 > 0:17:45No, mate, you're not wrong.
0:17:45 > 0:17:48I hate to admit it, Dave, the writing is on the wall.
0:17:48 > 0:17:49We need to get fit.
0:17:49 > 0:17:52Kingy, we're in this together.
0:17:52 > 0:17:55Exercising with a mate is supposed to be really motivating.
0:17:55 > 0:17:59I know it costs a lot but how about we get a personal trainer?
0:17:59 > 0:18:02No, mate, I'm not one for getting sweaty in a gym.
0:18:02 > 0:18:05Too late, I've already booked us a session,
0:18:05 > 0:18:10but we're doing it alfresco, a bit like a picnic but without the food.
0:18:10 > 0:18:13So how long since you have done any real exercise?
0:18:13 > 0:18:17- Like slapping the fat?- Yeah. - About 18 months.
0:18:17 > 0:18:21- OK.- 1966. I made an effort to get out
0:18:21 > 0:18:23and then after that I just let it all go to rot.
0:18:23 > 0:18:24OK, then, lovely.
0:18:24 > 0:18:29So I think we need to get warmed up, OK?
0:18:29 > 0:18:31That sound all right?
0:18:31 > 0:18:35Lets just start walking, nice and relaxed,
0:18:36 > 0:18:40Start moving the arms, get them moving.
0:18:40 > 0:18:43If you ever say "bums and tums", I will kill you!
0:18:43 > 0:18:46It's been suggested that Zumba would be fantastic.
0:18:46 > 0:18:48I am not doing Zumba!
0:18:48 > 0:18:54- Or spinning. - No! That's the product of Satan!
0:18:54 > 0:18:56What are you doing?!
0:18:56 > 0:18:58You're like a clockwork mouse, what are you doing?!
0:18:58 > 0:19:02- I'm just doing what Karen said. - Excellent.
0:19:02 > 0:19:05OK, then, we're going to do some stretches.
0:19:05 > 0:19:08Just very light basic stretches.
0:19:08 > 0:19:12- Lift it up, nice stretches. - Oh, that's lovely that! It does great things.
0:19:14 > 0:19:16Oh, I've got a stitch.
0:19:16 > 0:19:17You can't have a stitch already?
0:19:17 > 0:19:21Try and get those knees together.
0:19:21 > 0:19:23Look at that - steady as a rock.
0:19:23 > 0:19:27There you go, excellent.
0:19:27 > 0:19:30'Karen wants to put us through our paces,
0:19:30 > 0:19:32'and she started with flexibility tests.'
0:19:32 > 0:19:36- Go on, mate, you first.- Oh.
0:19:36 > 0:19:38# Can you feel it, doo-doo?
0:19:38 > 0:19:40# Can you feel it, doo-doo? #
0:19:42 > 0:19:45- Go on, go for 15! - You're putting us off!
0:19:45 > 0:19:49I'm not! I'm trying to be enthusiastic, like Jane Fonda does.
0:19:49 > 0:19:51Come on, Kingy.
0:19:53 > 0:19:55There you go! 14, look at that!
0:19:55 > 0:19:58'Never has so much fuss been made of pushing a piece of cardboard
0:19:58 > 0:19:59'with my fingertips.'
0:19:59 > 0:20:01Smooth.
0:20:01 > 0:20:03'I'll be no good at this. My belly will get in the way.'
0:20:03 > 0:20:07That's fine, everybody's an individual. How do you feel?
0:20:07 > 0:20:09- Slightly lightheaded?- No, fine.
0:20:09 > 0:20:14Oh, you're fine, OK. Next up, three, two, one, go!
0:20:17 > 0:20:21'Ah, push ups. You can kiss my cannons, Kingy.'
0:20:21 > 0:20:24'They don't look like cannons from where I'm standing, mate!'
0:20:24 > 0:20:26Oh, your headband's coming off.
0:20:26 > 0:20:29Go, on mate, go on.
0:20:29 > 0:20:31I can feel it in my guns.
0:20:31 > 0:20:34'I, on the other hand, want a magic bullet.
0:20:34 > 0:20:37'A PE class in the park is not for me.'
0:20:37 > 0:20:39So how do you feel after that, guys?
0:20:39 > 0:20:42I realise that it's necessary and I know for me, it works.
0:20:42 > 0:20:44- Everything in moderation. - Moderation.
0:20:44 > 0:20:46- It's no quick fix.- No quick fix?
0:20:46 > 0:20:49- No quick fix, no faddy diets, it's a lifestyle.- No faddy diets?
0:20:49 > 0:20:53Shut up, you! You're a politician's dream, you!
0:20:53 > 0:20:55A complete indoctrination from the off!
0:20:58 > 0:21:02'Oh, that was great, Kingy. I feel energised.
0:21:02 > 0:21:05'I needed that kick-start to spur me on.'
0:21:05 > 0:21:09'It's not for me. I need to find a form of exercise
0:21:09 > 0:21:12'I'm comfortable with to keep me motivated.
0:21:12 > 0:21:16'Anyway, we've been told that exercise alone isn't enough.
0:21:16 > 0:21:18'The answer is in the kitchen.
0:21:18 > 0:21:21'So how about we throw our energy into reengineering
0:21:21 > 0:21:23'the most important family meal?'
0:21:23 > 0:21:26At the end of the week we always have a Sunday roast.
0:21:26 > 0:21:29We get round a table together and that's the way we communicate
0:21:29 > 0:21:32and that's the way we celebrate everything.
0:21:32 > 0:21:36It's really nice. It's my favourite part of the week, definitely.
0:21:36 > 0:21:41I love roast chicken but there could be well over 1,000 calories
0:21:41 > 0:21:45with all the trimmings... Well, especially the way I do it!
0:21:45 > 0:21:48Big roast potatoes floating in goose fat.
0:21:48 > 0:21:54Yorkshire puddings and cauliflower and cheese,
0:21:54 > 0:21:56everything that you can think of!
0:21:56 > 0:21:59See, Kingy, what do you do when you're on a diet
0:21:59 > 0:22:00and you want that family meal?
0:22:00 > 0:22:03'Why don't we just grab a chicken
0:22:03 > 0:22:06'and make it even leaner by removing the skin and fat?'
0:22:06 > 0:22:10'But Si, that's what gives the lovely flavour and bite.
0:22:10 > 0:22:12'But, dude, that's the challenge. It wont be a roast
0:22:12 > 0:22:14'if it's not packed with flavour.
0:22:14 > 0:22:17'Let's try and create a second skin.
0:22:17 > 0:22:20'I know, Kingy, how about a masala spice mix?'
0:22:20 > 0:22:22No tricks, no chemicals.
0:22:22 > 0:22:26Start off with half a dozen or so cardamom pods.
0:22:26 > 0:22:29The flavour is in the bit in the middle that looks like mice droppings.
0:22:29 > 0:22:35'And with coriander seeds, cumin, peppercorns and cloves.'
0:22:35 > 0:22:37Just use four cloves and be careful,
0:22:37 > 0:22:40if you use too many it'll taste like a visit to the dentist.
0:22:40 > 0:22:41Oh, I hate that.
0:22:41 > 0:22:45These spices have to be roasted. This releases all the aromatic oils
0:22:45 > 0:22:47and the flavours that are buried deep within them.
0:22:47 > 0:22:51'And you can just tell from the aroma this'll be tasty.'
0:22:51 > 0:22:53- They smell nice and nutty. - They do actually.
0:22:53 > 0:22:58'Now to add in powdered spices, turmeric, chilli powder,
0:22:58 > 0:23:01'fenugreek and paprika.'
0:23:01 > 0:23:03Look at this, it's all those spices that we love.
0:23:03 > 0:23:07You can do the alchemy, you don't have to forget your witchcraft
0:23:07 > 0:23:08just because you're hungry.
0:23:08 > 0:23:10No, you don't.
0:23:10 > 0:23:13'And this is when the workout really starts.'
0:23:13 > 0:23:16And the kitchen starts to fill with aroma
0:23:16 > 0:23:18that sets your juices going...
0:23:18 > 0:23:21- It is lovely. - ..like a satsuma on a griddle.
0:23:21 > 0:23:24- Smell that.- Oh, fabulous.
0:23:24 > 0:23:27- It's bouncing, isn't it? - Absolutely fantastic.
0:23:27 > 0:23:30'If you wanted to create a tikka masala sauce you'd add cream,
0:23:30 > 0:23:34'but we've a plan to make it lighter.'
0:23:34 > 0:23:38Some low-fat yoghurt. Now, whether you are dieting or not,
0:23:38 > 0:23:43that, my friends, is a proper masala paste.
0:23:44 > 0:23:47- How's your chicken? - That is done, naked.
0:23:47 > 0:23:52- That is, isn't it?- Look at this, Dave. This is, in essence, fat.
0:23:52 > 0:23:55That is, isn't it?
0:23:55 > 0:23:59That's all that is, skin, fat and sinew.
0:23:59 > 0:24:01- Nice job.- Thank you.
0:24:01 > 0:24:07Put it on. Take your hands and massage.
0:24:07 > 0:24:10This is going to form, like, a second skin.
0:24:10 > 0:24:13A complete bark on that chicken.
0:24:13 > 0:24:15It's a skin that's tasty
0:24:15 > 0:24:17and fabulous and it won't make you keel over with heart disease.
0:24:17 > 0:24:20- Can you put a bit of cling film on that, mate?- Yeah.
0:24:23 > 0:24:27Whilst we leave our coat of many spices to do its magic,
0:24:27 > 0:24:31the Big Eaters resident martial arts instructor, Jon Saunders,
0:24:31 > 0:24:34is going to have a go at our sneaky leek lasagne recipe from last time,
0:24:34 > 0:24:38where we used leeks instead of pasta.
0:24:38 > 0:24:40He's got a double challenge on his dangerous hands.
0:24:40 > 0:24:44Not only is this his first attempt at a low-calorie recipe...
0:24:44 > 0:24:47First cooked meal, first time I've ever prepared any food,
0:24:47 > 0:24:49so how it will turn out, I do not know.
0:24:49 > 0:24:51Ah, it seems black belt Jon's a bit green
0:24:51 > 0:24:54when it come to cooking. I hope nobody gets hurt.
0:24:54 > 0:24:58I have managed to do my pasta leaves so I'm quite chuffed about that.
0:24:58 > 0:25:01Look at them babies, that's my pasta.
0:25:01 > 0:25:04I cannot believe that I have done that, that is so good!
0:25:07 > 0:25:09This is what it looks like beforehand.
0:25:09 > 0:25:13I am quite proud of it. Look at that baby!
0:25:13 > 0:25:15Oh, it smells good!
0:25:15 > 0:25:19- Ouch,- BLEEP!- It's hot. Ouch,- BLEEP!
0:25:21 > 0:25:27- Oh, my goodness, Jonny! The boy did good!- Get on!
0:25:27 > 0:25:31Well done, Jon. That looks a stunner.
0:25:31 > 0:25:35I hope he doesn't think it's a meal for one, though.
0:25:35 > 0:25:38For Big Eater Liz, it's the morning after the night before.
0:25:38 > 0:25:40Me and the girls went out last night and we've just got up.
0:25:40 > 0:25:44We were really inspired by Liz when we first met her.
0:25:44 > 0:25:47She's lost over 12 stone in the last three years
0:25:47 > 0:25:49and has another two and a half stone to go.
0:25:49 > 0:25:53I've changed so much as a person, not just in the way I look.
0:25:53 > 0:25:57I'm a different character. I've still got all the nice parts
0:25:57 > 0:26:00and all of the fun parts of my the person I was before.
0:26:00 > 0:26:03I don't feel the need to impress everybody now.
0:26:03 > 0:26:07The new confident Liz is more popular than ever
0:26:07 > 0:26:10but this morning she's paying for her socialising.
0:26:10 > 0:26:13Let hope our healthy fry-up gets her back on the weight loss wagon.
0:26:13 > 0:26:15So this is our hangover breakfast
0:26:15 > 0:26:20and lovely healthy bite to eat to sort our hangover out today.
0:26:20 > 0:26:22Yeah, looks good.
0:26:22 > 0:26:24BOTH: Thanks, Si and Dave.
0:26:24 > 0:26:27You're very welcome, ladies, and later on, we'll find out
0:26:27 > 0:26:30if Liz and Jon's efforts have paid off on the scales.
0:26:30 > 0:26:36Time for Si and I to finish off our alternative roast dinner.
0:26:36 > 0:26:38Lets see if the spicy second skin has done its magic.
0:26:38 > 0:26:41Well, he is looking happy, isn't he?
0:26:41 > 0:26:44Looks like he's been on a night out.
0:26:44 > 0:26:47'By removing all the skin and fat, we reckon
0:26:47 > 0:26:49'we have saved about 300 calories per serving.'
0:26:49 > 0:26:52'Can I have roasties, then?'
0:26:52 > 0:26:54'Yes you can, mate, but just a couple of spuds each.'
0:26:54 > 0:26:57'We've learnt that, gram for gram, oil and fat
0:26:57 > 0:27:01'contain the same calories, so let's be measured in our use.'
0:27:01 > 0:27:03'I've got an idea, Si.'
0:27:03 > 0:27:06We're going to infuse this oil with spices, so look,
0:27:06 > 0:27:09we're getting maximum effect.
0:27:09 > 0:27:13Put your salt away, Kingy. I think we're going to become better cooks after doing this
0:27:13 > 0:27:16because we are getting more out of the flavours, aren't we?
0:27:16 > 0:27:19Yeah, absolutely. Right, mate.
0:27:19 > 0:27:21Cut these into little wedges.
0:27:21 > 0:27:22Look at that colour! Love it.
0:27:24 > 0:27:26Yes.
0:27:26 > 0:27:30'Once the veg are well coated, it's ready for roasting.'
0:27:32 > 0:27:35'Hey, Dave, let's give the chicken an extra fruity twist
0:27:35 > 0:27:36'with some lime juice.'
0:27:38 > 0:27:40To the fiery furnace!
0:27:42 > 0:27:47'Now, because potatoes are full of starch, which equals calories,
0:27:47 > 0:27:50'we're roasting lower calorie veg, to bulk them out.'
0:27:50 > 0:27:54Now this is good Mediterranean veg, full of Vitamin C and goodness.
0:27:54 > 0:27:55Look at that, man. Lovely!
0:27:57 > 0:28:00Look at the colours in that, that's fab!
0:28:00 > 0:28:03'The smells coming from the oven are incredible.'
0:28:03 > 0:28:05'It's going to have to be mouth-watering to come close
0:28:05 > 0:28:08'to the golden crispiness of a roast chicken and all the trimmings.'
0:28:08 > 0:28:11Oh, yes, man! Look at this bad boy.
0:28:13 > 0:28:15'Si, you can have first taste.'
0:28:18 > 0:28:21Is it as good as it looks?
0:28:21 > 0:28:25Oh, God, much better. It really is lovely.
0:28:25 > 0:28:28- We've pulled it off. - It's delivering.
0:28:28 > 0:28:34Oh, yeah, definitely, on all levels. Taste, flavour, texture. It's moist.
0:28:37 > 0:28:40But it's not diet food, it's just great food.
0:28:40 > 0:28:44We've worked out there are just 519 calories per serving
0:28:44 > 0:28:47for our masala chicken and spicy roasties.
0:28:47 > 0:28:51That includes that drizzle of yoghurt too.
0:28:52 > 0:28:54Si, I love it but is it good enough
0:28:54 > 0:28:58to pass my family's rigorous taste test?
0:28:58 > 0:29:00Is the skin off the chicken?
0:29:00 > 0:29:04Yes, we made a skin, a masala crust made with spices.
0:29:04 > 0:29:07It doesn't look like you've taken the skin off.
0:29:07 > 0:29:11- It's so juicy. - It tastes just fantastic.
0:29:11 > 0:29:13- What do you think?- It's really good.
0:29:13 > 0:29:17And also it's good for you, you know, it's good food.
0:29:17 > 0:29:19And you know when you take the skin off a chicken
0:29:19 > 0:29:21and cut all the fat bits off,
0:29:21 > 0:29:23do you know how calories are left in a whole chicken?
0:29:23 > 0:29:26Myers, stop it!
0:29:26 > 0:29:31'I've been putting some thought into what I can do to be more active,
0:29:31 > 0:29:33'and whilst I'm not up for gyms or work outs,
0:29:33 > 0:29:36'rugby used to be quite a big thing for me.'
0:29:36 > 0:29:40When he played rugby, he was big but he wasn't overweight
0:29:40 > 0:29:42and he was really, really fit.
0:29:42 > 0:29:47I think that's when he was happiest with himself, perhaps.
0:29:47 > 0:29:49'Today it's something I share from the side-lines
0:29:49 > 0:29:52'with my youngest son, Dylan.'
0:29:52 > 0:29:56Come on, Dyl! Go on! And again, Reds. Yes, good lads!
0:29:56 > 0:30:00Rugby is a game that gives you a lot of confidence in yourself
0:30:00 > 0:30:03and I think when my dad played there it really did, like, push him on
0:30:03 > 0:30:06and give him the confidence to do more stuff,
0:30:06 > 0:30:12and was always very good at running over people.
0:30:12 > 0:30:14Big scrum, Reds, big scrum!
0:30:14 > 0:30:19He came off the field thinking, "God, I've done well", you know.
0:30:19 > 0:30:23Go on, pump your legs, Dylan. Keep pumping, good lad, go on.
0:30:23 > 0:30:25'My days of getting battered on the pitch are over,
0:30:25 > 0:30:28'but the more I think about how being fit boosted my self-esteem,
0:30:28 > 0:30:32'I want to find a way to get that feeling back.'
0:30:32 > 0:30:35If my dad get a lot thinner, I would definitely just like to
0:30:35 > 0:30:37go on the field and play rugby with him for ages.
0:30:37 > 0:30:40I would definitely just really like it. I think it would be really fun.
0:30:40 > 0:30:43'If getting into shape to enjoy father and son activities
0:30:43 > 0:30:48'isn't a good motivator, then I don't know what is.
0:30:48 > 0:30:52'But I do need to fid an enjoyable way to do it.
0:30:52 > 0:30:55'First though, Dave and I are going to find out
0:30:55 > 0:30:58'if the calorie cutting is paying off on our waist lines
0:30:58 > 0:31:01'so we're returning to Newcastle University and Hospital.'
0:31:01 > 0:31:04'We're being monitored on this weight loss journey
0:31:04 > 0:31:08'by leading metabolic scientist, Professor Roy Taylor.
0:31:08 > 0:31:11'He knows everything there is to know about the science of fat.'
0:31:11 > 0:31:13Hey.
0:31:13 > 0:31:15Nice to see you.
0:31:15 > 0:31:17Your looking great, the two of you.
0:31:17 > 0:31:19Well, we are trying, sir.
0:31:19 > 0:31:23How have you found it? Have you been a bit tired?
0:31:23 > 0:31:26Absolutely not.
0:31:26 > 0:31:28The opposite, just the opposite.
0:31:28 > 0:31:29I've got much more energy.
0:31:29 > 0:31:33The thing is, as well, there's a bit more passion.
0:31:33 > 0:31:34A bit more passion?
0:31:34 > 0:31:39- Why do you have to bring that up?! - It's true!- It's weird!
0:31:39 > 0:31:41No it's not, it's a medical thing.
0:31:41 > 0:31:45This is really very understandable, because being overweight,
0:31:45 > 0:31:49carrying extra weight, actually diminishes potency
0:31:49 > 0:31:53and so you're doing exactly the right things for what most guys would like.
0:31:53 > 0:31:56What most couples would like because this is a family thing.
0:31:56 > 0:31:59It's dead encouraging, it's encouraging for both of us, mate.
0:31:59 > 0:32:02Now, how about measuring your girth?
0:32:02 > 0:32:06'The last time we met Professor Roy, he was concerned
0:32:06 > 0:32:10'we were storing dangerous amounts of blubber in our bellies.
0:32:10 > 0:32:14'Fat here is linked to medical nasties like type two diabetes
0:32:14 > 0:32:17'and high blood pressure so losing inches could gain us years in the long run.'
0:32:17 > 0:32:20So, let's find out what's going on.
0:32:20 > 0:32:24'The first time Roy measured my waist, it was over 50 inches.'
0:32:24 > 0:32:29- Whoa!- 'This time I'm down to just over 46.'
0:32:29 > 0:32:31That's four inches.
0:32:31 > 0:32:33So, Dave...
0:32:33 > 0:32:37'Last time, my waist was almost 50 inches.
0:32:37 > 0:32:39'Now it's about 46.5, so like Si,
0:32:39 > 0:32:42I have lost around four inches off my waist.
0:32:42 > 0:32:45Yes, shine a light!
0:32:45 > 0:32:48That is a huge loss and that's fantastic
0:32:48 > 0:32:53because it's all this central fat which is so much of a bad thing.
0:32:53 > 0:32:54Long way to go.
0:32:54 > 0:32:58I have to say that the loss in the waist is going to be greater
0:32:58 > 0:33:02at this time than at subsequent weigh-ins because
0:33:02 > 0:33:04the first step of fat that you start burning
0:33:04 > 0:33:06is the dangerous stuff in the belly.
0:33:06 > 0:33:10So you find you have to cut back your food even more
0:33:10 > 0:33:12to keep up the same rate of weight loss.
0:33:14 > 0:33:17'What can we do to increase our rate loss rate?
0:33:17 > 0:33:18'Could exercise help?'
0:33:20 > 0:33:22Only if it fits in quite well.
0:33:22 > 0:33:25Playing squash in the morning,
0:33:25 > 0:33:27and then sitting down burns off about half as many calories
0:33:27 > 0:33:33as going into the garden and pottering around for four hours and cycling,
0:33:33 > 0:33:37built into everyday life - that's really how to get the time in.
0:33:37 > 0:33:39'After three weeks of doing this thing,
0:33:39 > 0:33:43'we've lost around eight inches between us. That's good going.'
0:33:43 > 0:33:47I feel great. And I can't wait. We're both on track.
0:33:47 > 0:33:50- That's it.- That's it.- Fantastic.
0:33:50 > 0:33:54- And if we can do it, then anybody can.- You are too right.
0:33:54 > 0:33:58'Here, Dave, Professor Roy suggested cycling.
0:33:58 > 0:34:00'Do you think we have to give up our leathers and bikes?'
0:34:00 > 0:34:02'Let's think on it, Kingy,
0:34:02 > 0:34:05'as I've had a special delivery at my place,
0:34:05 > 0:34:08'and it could be just the thing for bikers like us
0:34:08 > 0:34:10'who like a bit of horse power between our legs.'
0:34:10 > 0:34:14"This device brings home several unique exercise options.
0:34:14 > 0:34:17"Firming and strengthening your hips, abs, lumbar and obliques.
0:34:17 > 0:34:20"You will never have more fun exercising
0:34:20 > 0:34:21"than with this balance trainer."
0:34:21 > 0:34:24There are up to four speeds and you're on warm up now.
0:34:25 > 0:34:29Stage two is "taking it easy".
0:34:30 > 0:34:33"Sit up on the comfortable ergo seat..."
0:34:33 > 0:34:35It's not comfortable!
0:34:35 > 0:34:37Stage three is "getting serious".
0:34:40 > 0:34:43- Number four is "the full gallop speed."- Is it really?
0:34:43 > 0:34:45Whoa!
0:34:45 > 0:34:50Now, that's the one you keep for a further 12 minutes.
0:34:50 > 0:34:52What?!
0:34:52 > 0:34:57I'm not sure... It might work for some,
0:34:57 > 0:35:00but I'd rather be on a saddle of a real horse.
0:35:00 > 0:35:03One I can have a rapport with, not a mechanical donkey.
0:35:03 > 0:35:06You know I could be out there in the field in the sunshine,
0:35:06 > 0:35:08being at one with nature.
0:35:08 > 0:35:12There is no substitute for sensible daily exercise
0:35:12 > 0:35:13and good diet.
0:35:13 > 0:35:16I think if we think there is we're just deluding ourselves.
0:35:16 > 0:35:18You're not wrong. Can you turn it off?!
0:35:18 > 0:35:21Don't worry about that. It will turn itself off
0:35:21 > 0:35:24once it's finished the cycle.
0:35:24 > 0:35:26Right. I'm not sure about this!
0:35:28 > 0:35:32'Some of our Big Eaters are having a bit more success than me
0:35:32 > 0:35:34'in upping their activity.
0:35:34 > 0:35:38'And they're sharing their ideas. Take Ann Adlington.
0:35:38 > 0:35:42'Ann wants to shed the six stone she piled on since giving up smoking.'
0:35:42 > 0:35:45'She is putting more welly into her daily activities, from pounding
0:35:45 > 0:35:49'the banks of the fishing lakes she runs
0:35:49 > 0:35:51'to putting extra elbow grease into household chores.'
0:35:51 > 0:35:57I'm going to do more housework, more cleaning and try and do a jig
0:35:57 > 0:35:58while I'm doing it.
0:35:58 > 0:36:01SHE SINGS
0:36:01 > 0:36:07I'm thinking, I'll go back to that, one of my happy days,
0:36:07 > 0:36:10when I was skinny. I was eight and a half stone then.
0:36:10 > 0:36:13Look at the size of my boobs, eh, to them now!
0:36:13 > 0:36:18No wonder I overbalance now! My God!
0:36:18 > 0:36:22'Working mum Claire Mitchell's in a bid to shed her mummy tummy.'
0:36:22 > 0:36:25I've struggled with my weight since I got pregnant, really,
0:36:25 > 0:36:27so that's getting on for five years ago.
0:36:27 > 0:36:29A lot of things contribute to it.
0:36:29 > 0:36:33You know, baking is what I do when I need a break
0:36:33 > 0:36:34and then I eat it!
0:36:34 > 0:36:38You know, so the more stressed I am the more I bake and the more I eat.
0:36:38 > 0:36:42'And working from home, temptation is always in her way.
0:36:42 > 0:36:48'But now she wants to get as nimble as those manicured fingers of hers.'
0:36:48 > 0:36:52I use this for hanging clothes on. I got it for Christmas
0:36:52 > 0:36:55and it looked great and I just said it was a nice room decoration,
0:36:55 > 0:36:59but now I am actually using it and I run five and a half kilometres
0:36:59 > 0:37:01and getting really fit and just enjoying it.
0:37:01 > 0:37:03It's changed the way I live, really,
0:37:03 > 0:37:06and I'm just a lot healthier these days.
0:37:08 > 0:37:11'As a community rugby coach and player herself,
0:37:11 > 0:37:15'Laura Coleman spends most of her time on a pitch.
0:37:15 > 0:37:18'So her problem is not exercise but what she eats afterwards.'
0:37:19 > 0:37:24Right, I need a bit of help with post-match teas.
0:37:24 > 0:37:29As in, I need a healthy option that I can then cook for my team
0:37:29 > 0:37:31that's still going to be hugely tasty
0:37:31 > 0:37:34so that the girls won't necessarily know that we're eating
0:37:34 > 0:37:37a healthier option so it means that I don't get all the banter
0:37:37 > 0:37:39for eating healthy.
0:37:40 > 0:37:43'To make sure Laura is not the butt of any rugby jokes,
0:37:43 > 0:37:46'we've invited her to my place to create a rugby supper
0:37:46 > 0:37:49'that delivers health by stealth.'
0:37:49 > 0:37:53'And we are going to have to cook up a big dish packed with flavour
0:37:53 > 0:37:57'as Laura wants to make it for her team and a local rival side.'
0:37:57 > 0:38:00- We have come up with a plan. - Oh, a belter.
0:38:00 > 0:38:04One of the most fattening things that we have ever cooked has been...
0:38:04 > 0:38:07- (FRENCH ACCENT) ..the French cassoulet.- Oui.
0:38:09 > 0:38:12Cassoulet is really a posh casserole.
0:38:12 > 0:38:15In France, the authentic recipe is such an art form there is
0:38:15 > 0:38:16an academy dedicated to it.
0:38:16 > 0:38:20This was my certificate from the Order Of The Cassoulet.
0:38:20 > 0:38:24And this is my badge.
0:38:24 > 0:38:27We are, in fact, masters at concocting, basically,
0:38:27 > 0:38:29a melange of beans
0:38:29 > 0:38:32and duck and pork and fattening good things.
0:38:33 > 0:38:37'I'm sure we can substitute fatty cuts of meat with lean ones,
0:38:37 > 0:38:41'but a sausage cassoulet is nothing without a sausage.'
0:38:41 > 0:38:45Just go for a sausage that says 85% meat and beyond.
0:38:45 > 0:38:47So I'm just going to fry these off.
0:38:49 > 0:38:52'A brush of oil to help our bangers colour up nicely.'
0:38:52 > 0:38:57'Let's get our Laura to work on our healthy veg to bulk out the dish.'
0:38:57 > 0:39:00If it can get French peasants through the winter,
0:39:00 > 0:39:04it can feed you guys after a game of rugby.
0:39:04 > 0:39:06That wonderful smell of fried onions.
0:39:06 > 0:39:10We don't want them quite burger van but I think we should have a little bit of colour in there.
0:39:10 > 0:39:11Absolutely.
0:39:11 > 0:39:14The natural sugars that are coming of the onion are starting
0:39:14 > 0:39:17to caramelise and that's another layer of flavour.
0:39:17 > 0:39:21'And Dave has a great way of getting maximum flavour from garlic.'
0:39:21 > 0:39:22Why are you grating it?
0:39:22 > 0:39:24It just gives you the most wonderful garlic paste.
0:39:24 > 0:39:28Lush because that goes right the way through the dish.
0:39:28 > 0:39:32Already it's smelling absolutely super appetizing, isn't it?
0:39:32 > 0:39:35Absolutely immense.
0:39:35 > 0:39:39'The authentic cassoulet contains goose-fat-rendered duck confit.
0:39:39 > 0:39:42'Instead we're using skinless chicken thighs.'
0:39:42 > 0:39:44That's it yeah, grand.
0:39:44 > 0:39:48'Once the chicken is seared, it is into the casserole dish
0:39:48 > 0:39:50'along with our veg.'
0:39:50 > 0:39:52Put the carrots and the celery in there.
0:39:52 > 0:39:55'Instead of the wobbly pork belly in the traditional cassoulet,
0:39:55 > 0:39:58'how about using lean hunks of gammon?'
0:39:59 > 0:40:01Fling the gammon in.
0:40:03 > 0:40:06'We don't want to waste one molecule of the flavours we've built up,
0:40:06 > 0:40:08'so I'm de-glazing the pan with a smidge of wine.'
0:40:08 > 0:40:11One of my favourite old pans, this.
0:40:11 > 0:40:13I call it my cowboy pan.
0:40:16 > 0:40:18- All goes in there.- Oh, yes.
0:40:18 > 0:40:22'We can remain loyal to the original recipe
0:40:22 > 0:40:24'with our final ingredient, cannellini beans.'
0:40:27 > 0:40:29Nice.
0:40:29 > 0:40:33'The longer and slower it cooks, the more intense the flavours
0:40:33 > 0:40:35'will become.'
0:40:35 > 0:40:38Come on, Slim, unleash the beast.
0:40:38 > 0:40:42- Smell that, man! It's marvellous. - It is, isn't it?!
0:40:42 > 0:40:45- Does it feel like a heavy thing of food?- It does.
0:40:50 > 0:40:51Oh, yes.
0:40:51 > 0:40:56'And as a final fat-free flavour fix, a garnish of parsley
0:40:56 > 0:40:57'and orange zest.'
0:40:57 > 0:41:00You can smell as the orange zest heats up. Ladies first.
0:41:03 > 0:41:05It's brilliant,
0:41:05 > 0:41:11That orange at the end gives it a really good little hint.
0:41:11 > 0:41:15That is a multi-layered, multi-flavoured plate of food.
0:41:15 > 0:41:16- Fabulous.- Oh yes.
0:41:16 > 0:41:19Having a sausage-gasm.
0:41:21 > 0:41:23'Well, Laura seems pretty pleased,
0:41:23 > 0:41:27'and we've worked out that our cassoulet is around 460 calories
0:41:27 > 0:41:32'per serving, which means that together with our cooked breakfast and spicy roast lunch,
0:41:32 > 0:41:35'we're well under our 1,300 calorie target
0:41:35 > 0:41:38'for three great family meals.'
0:41:38 > 0:41:42'But after three weeks of this new food order,
0:41:42 > 0:41:44'is it paying off on the scales?'
0:41:45 > 0:41:46Crumbs.
0:41:48 > 0:41:50Weight converter.
0:41:50 > 0:41:546.9 kilos.
0:41:54 > 0:41:56Convert.
0:41:56 > 0:41:58One stone, one and a half pounds.
0:41:58 > 0:42:00Nice one!
0:42:00 > 0:42:03- I never thought I'd lost that much. - That's really good.
0:42:03 > 0:42:04Oh, that's good, guys.
0:42:04 > 0:42:07Thank you very much for all your help because I couldn't do it without you.
0:42:07 > 0:42:09There has not been one bacon sandwich been consumed
0:42:09 > 0:42:13in front of me, and for that I love you.
0:42:15 > 0:42:18- Thank you, darling.- Well done.
0:42:18 > 0:42:21Well, that's good, isn't it? That's good.
0:42:21 > 0:42:22Yeah, fantastic.
0:42:22 > 0:42:25Right, I'll put my clothes on now, do you think?
0:42:25 > 0:42:27- Yes.- Probably best, we've got stuff to do, haven't we?
0:42:28 > 0:42:32'That's a result and means I'm right on target
0:42:32 > 0:42:35'to shift two and a half stone in just over three months.'
0:42:35 > 0:42:40'For me, a big motivation is that shifting inches
0:42:40 > 0:42:42'will save me pounds sterling in the long run.
0:42:42 > 0:42:46'You see, I have a £500 bet with my stepdaughter Iza
0:42:46 > 0:42:48'I'll get into 20-year old jeans.'
0:42:48 > 0:42:51- Are you feeling confident?- Yes.
0:42:51 > 0:42:54'Little does she know, that Professor Roy's already confirmed
0:42:54 > 0:42:56'that I am on course to achieve it!'
0:42:56 > 0:42:59That's four inches off my waist!
0:42:59 > 0:43:02- I'll still win the bet.- No chance, you're not getting that money.
0:43:02 > 0:43:05- Yeah, I am.- You're not, loser!
0:43:05 > 0:43:09'I've got two more months to lose the remaining five inches
0:43:09 > 0:43:12'and I've got news for you, Iza. I'm determined to do it.'
0:43:14 > 0:43:17'We just need to keep creating dishes that are miniature
0:43:17 > 0:43:19'on calories yet massive on taste.
0:43:19 > 0:43:23'At Novo's Rugby Club near Newcastle, Big Eater
0:43:23 > 0:43:26'and rugby player Laura Coleman is preparing one such dish,
0:43:26 > 0:43:30our cunning cassoulet from earlier, to feed her team-mates
0:43:30 > 0:43:32'and a rival side.'
0:43:34 > 0:43:38'We want to make sure our cunning cassoulet is a real crowd pleaser
0:43:38 > 0:43:42'so we've enlisted the help of the Big Eaters' resident chef, Andrew Brown.'
0:43:42 > 0:43:46Pour the red wine in, stir it round to get all these bits off.
0:43:46 > 0:43:51'You see, the cassoulet won't the only dish served at this rugby supper.
0:43:51 > 0:43:55'At rival rugby club, Westoe in South Shields, veteran members
0:43:55 > 0:43:58'and Big Eaters Ken Reay and Dave Arundel are cooking up
0:43:58 > 0:44:02'the stereotypical rugby player's favourite.'
0:44:03 > 0:44:10Right, I'm creating curry. This one is a Keralan chicken kurma.
0:44:10 > 0:44:14'Even though Ken and Dave are trying to lose weight, their curry
0:44:14 > 0:44:18'is going to be a full-fat offering to appeal to the local sides.'
0:44:18 > 0:44:21How many curry houses have we got in one street?
0:44:21 > 0:44:2319 curry houses in one street.
0:44:23 > 0:44:25- And that's what the kids are brought up on.- Yeah.
0:44:25 > 0:44:26That and saveloys.
0:44:26 > 0:44:29Weaned onto curry at an early age.
0:44:29 > 0:44:33Right, well we've got enormous breasts, which are very popular
0:44:33 > 0:44:35in South Shields.
0:44:35 > 0:44:38Look at those, wonderful. Wonderful to behold.
0:44:38 > 0:44:43You won't find many rugby players
0:44:43 > 0:44:47who don't really enjoy...curry.
0:44:47 > 0:44:49That's for certain.
0:44:49 > 0:44:52Right, so, now is the scientific part.
0:44:52 > 0:44:55'No ready-made sauces here. Ken and Dave are purists
0:44:55 > 0:44:57'and are making it from scratch.'
0:44:57 > 0:44:59'But it's the clarified butter, or ghee,
0:44:59 > 0:45:03'and full-fat yoghurt that really adds the calories to curry.'
0:45:03 > 0:45:07'Just look at the gloss on that! You only get that from fat.'
0:45:07 > 0:45:11Nice big, chunky pieces for big, chunky rugby players.
0:45:11 > 0:45:14'Ken and Dave's curry will be served with rice poppadoms
0:45:14 > 0:45:18'and all the trimmings and contains a hefty 857 calories.
0:45:18 > 0:45:21'Our cassoulet is half of that.'
0:45:23 > 0:45:27Most rugby players, historically, would go for a curry.
0:45:27 > 0:45:30It's just, if you say cassoulet to a rugby player they won't have a clue what it is.
0:45:30 > 0:45:33So it will be getting over that barrier.
0:45:33 > 0:45:36'As Laura's found, it's tempting to reward yourself
0:45:36 > 0:45:39'with piles of fatty food after exercise but she's hoping
0:45:39 > 0:45:43'that the cassoulet is hearty enough to hit the spot with her team-mates.'
0:45:43 > 0:45:47TEAM: # We are the champions... #
0:45:47 > 0:45:48'And they've hit the showers,
0:45:48 > 0:45:53'but is that a celebration or commiseration song?'
0:45:53 > 0:45:55# To the end! #
0:45:55 > 0:45:57'I don't know mate,
0:45:57 > 0:46:00'I've not been this near the girls' changing rooms since school,
0:46:00 > 0:46:02'and I don't think we should hang around to find out.
0:46:02 > 0:46:06'Let's just check in with our star player, Laura.'
0:46:07 > 0:46:10Oh, it's a hive of activity in here.
0:46:10 > 0:46:14Look at that! It's like some mad witch.
0:46:14 > 0:46:17- It's smelling good, though. It's real food.- It smells amazing.
0:46:17 > 0:46:20Oh, look, those sausages have browned nicely.
0:46:20 > 0:46:22You see, you've done a stovetop as opposed to an oven,
0:46:22 > 0:46:25- and actually, I think that might be better.- So do I.
0:46:25 > 0:46:28- Because it will be thicker and more tasty.- How are you doing?
0:46:28 > 0:46:30- Hey, chef.- I'm good.
0:46:30 > 0:46:33Look at us, we both thought we would get in the mood.
0:46:33 > 0:46:34Scrum down!
0:46:34 > 0:46:39'The countdown to kick off has begun as the rival side in the form
0:46:39 > 0:46:43'of Dave and Ken are on their way with their precious cargo.'
0:46:43 > 0:46:46I'm just worried about severe braking
0:46:46 > 0:46:48and I could end up with curry on my lap.
0:46:48 > 0:46:52And it's very, very hot. It's like having a very hot
0:46:52 > 0:46:59sleepy grandchild on your knee where you can't move.
0:46:59 > 0:47:01Interesting experience, this.
0:47:01 > 0:47:04'It'll also be interesting to see
0:47:04 > 0:47:07'whether it's the full-fat curry or our calorie-conscious cassoulet
0:47:07 > 0:47:12'that proves most popular with the players based purely on taste.'
0:47:13 > 0:47:15Three big lads have arrived!
0:47:15 > 0:47:18- Hello, mate, how are you? - Look at this!
0:47:18 > 0:47:20Talking of curry.
0:47:20 > 0:47:21I hope you've done a dreadful job.
0:47:21 > 0:47:24- You are not competitive, are you? - Yes!- So are we!
0:47:24 > 0:47:27We're all on the same team now.
0:47:27 > 0:47:29It's taken years off my life getting it here.
0:47:30 > 0:47:32Oh, yeah! Chicken.
0:47:32 > 0:47:34Oh, it smells lovely.
0:47:34 > 0:47:37A proper South Shields curry so it's the full bifter.
0:47:37 > 0:47:39With the rice, poppadoms.
0:47:39 > 0:47:43The lads from Westoe rugby club have been brought up on curry
0:47:43 > 0:47:45and they've never heard of cassoulet
0:47:45 > 0:47:48and I think they'll go straight for the curry.
0:47:48 > 0:47:52Oh, you do, do you?! Oh, well!
0:47:52 > 0:47:54'Well, we'll soon find out,
0:47:54 > 0:47:59'because the Westoe lads are on their way.'
0:47:59 > 0:48:03THEY CHANT
0:48:07 > 0:48:11'With both sides about to arrive, has Laura got a case
0:48:11 > 0:48:14'of the pre-match jitters?'
0:48:14 > 0:48:16It's all right, I'm not worried.
0:48:16 > 0:48:18I'm not worried, I'm not going to admit defeat yet!
0:48:18 > 0:48:23'Well, we're slightly concerned. That curry looks a belter.'
0:48:23 > 0:48:26Does anybody want a pint?
0:48:26 > 0:48:30'Our two teams of rugby players turned blind taste test judges have arrived.'
0:48:30 > 0:48:33'Amateur rugby players burn about 600 calories per hour.
0:48:33 > 0:48:35'They'd have to play solidly for an hour and a half
0:48:35 > 0:48:38'to burn off Ken and Dave's full-fat curry but they'd only
0:48:38 > 0:48:44'need to play for 45 minutes to burn off our cunning cassoulet.'
0:48:44 > 0:48:47I'm happy that we're going to win, very happy that we're going to win.
0:48:47 > 0:48:52No, no, we're the away team. You've got home advantage,
0:48:52 > 0:48:56I don't like all that green stuff on the top.
0:48:56 > 0:48:59None of the players know we're here and they also have no idea
0:48:59 > 0:49:03there's a significant calorie difference between the two dishes.
0:49:03 > 0:49:05We just hope they'll give our cassoulet a try.
0:49:05 > 0:49:09There is two dishes up here - cassoulet,
0:49:09 > 0:49:11and you've got a chicken curry.
0:49:11 > 0:49:15To explain what a cassoulet is - it's a posh casserole.
0:49:15 > 0:49:17LAUGHTER
0:49:22 > 0:49:24At the start of this blind taste test,
0:49:24 > 0:49:28it's Ken and Dave's colourful curry that seems to be the most popular.
0:49:28 > 0:49:30I can see the curry is going down well
0:49:30 > 0:49:33because you can see the rice on the plate, the yellow rice.
0:49:33 > 0:49:38'Hold on, they're having a bit of curry AND cassoulet.'
0:49:38 > 0:49:42They are bloody having both! It's like a bloody soup kitchen.
0:49:42 > 0:49:45'You know, Dave, they could have a portion of our cassoulet
0:49:45 > 0:49:48'and a pint and a half of beer for the same calories
0:49:48 > 0:49:50'as that fatty curry.'
0:49:50 > 0:49:53'But the players are going up for seconds of both dishes.'
0:49:53 > 0:49:57These people have no sense of portion control.
0:49:57 > 0:50:03'Let's get out there and share the score, calorie wise, with the players.'
0:50:07 > 0:50:12Look at this lad! This is not portion control, is there?
0:50:12 > 0:50:17- Look at that one! - Oh, no, fair enough - look at those shoulders.
0:50:17 > 0:50:21Don't stand too close, he's full of testosterone!
0:50:21 > 0:50:27So, we've got the curry and we have got Laura's cassoulet.
0:50:27 > 0:50:28Do you think she has done all right?
0:50:28 > 0:50:30Great! >
0:50:30 > 0:50:32Yeah. Tasty?
0:50:32 > 0:50:35- Yeah, very tasty. - All the things you want for something to eat, didn't you?
0:50:35 > 0:50:37Right, good, good.
0:50:37 > 0:50:41The cassoulet is around 450 calories for a big plate.
0:50:41 > 0:50:45'Dave, if we're going to be precise, it's 464 calories a portion.'
0:50:45 > 0:50:50The curry's great but it's twice as fattening.
0:50:50 > 0:50:53It's about making the calories that you consume count, basically,
0:50:53 > 0:50:56because there are loads of hidden calories
0:50:56 > 0:51:00that didn't count and you don't feel fed and you need...
0:51:00 > 0:51:02He's still tucking in!
0:51:02 > 0:51:03Am I meant to stop?!
0:51:03 > 0:51:05LAUGHTER
0:51:05 > 0:51:09No! He's a bloody machine, isn't he?!
0:51:09 > 0:51:11Well done, kid.
0:51:11 > 0:51:13Well done.
0:51:13 > 0:51:16I bet this is a sausage desert in here. It is as well!
0:51:16 > 0:51:20I preferred the cas... cassoulet, was it called?
0:51:20 > 0:51:22The cassoulet to the curry.
0:51:22 > 0:51:25It was a little bit more difficult to pronounce but I preferred it!
0:51:25 > 0:51:27Cassoulet, sir?
0:51:27 > 0:51:31I enjoyed the cassoulet quite a bit, It had a mix -
0:51:31 > 0:51:35a bit of sausage, a bit of chicken but it was really good.
0:51:35 > 0:51:39After a rugby game I think it would be great, as opposed to the traditional pie and peas.
0:51:39 > 0:51:43'Some of the players are even having third helpings to take away!'
0:51:43 > 0:51:48I'll have it for lunch tomorrow, a healthy lunch.
0:51:48 > 0:51:50There was about the same amount of curry to cassoulet
0:51:50 > 0:51:52and the cassoulet's nearly gone
0:51:52 > 0:51:56and there's a lot of curry still left, which is interesting.
0:51:56 > 0:51:59- It is tasty.- It is, it's lovely. It's a good recipe.
0:51:59 > 0:52:03'So our cassoulet proved more than an even match for the curry'
0:52:03 > 0:52:07'but the most important player to please is Big Eater Laura.'
0:52:07 > 0:52:09I think we managed to prove our point in the fact
0:52:09 > 0:52:15that you can still eat a proper decent meal that is actually
0:52:15 > 0:52:19a lot healthier for you, so I really enjoyed it.
0:52:20 > 0:52:23'So that success marks the end of the first month
0:52:23 > 0:52:25'of this new way of cooking and eating for Dave and I.
0:52:25 > 0:52:29'Our big-eating buddies started the diet a couple of weeks later
0:52:29 > 0:52:33'than us and it's time to get a measure of ourselves.'
0:52:33 > 0:52:38'Rugby lass Laura Coleman's first to weigh in at the market.'
0:52:38 > 0:52:42I was 13, 7. Hopefully, I've lost a little bit of weight.
0:52:46 > 0:52:51Oh, yes! 13, 5. Two pounds.
0:52:53 > 0:52:56'So that's two pounds off in around two weeks for Laura
0:52:56 > 0:52:59'and she's had to dash off for rugby training.
0:52:59 > 0:53:01'But what about the rest of the Big Eaters?'
0:53:04 > 0:53:06Right, now, let's have an orderly line.
0:53:06 > 0:53:09So, first on the oche, it's our Ken.
0:53:09 > 0:53:12Ken, what did you weigh at the start of this diet?
0:53:12 > 0:53:14- I was 18 stone, 3.- 18, 3.
0:53:16 > 0:53:19Yes! 17, 10! Half a stone!
0:53:19 > 0:53:22'All that clever cooking appears to have paid off for Ken.
0:53:22 > 0:53:25'Next up, it's Ann.'
0:53:25 > 0:53:27- What did you weigh?- 19, 10.
0:53:27 > 0:53:3019, 8, you've lost 2 pounds.
0:53:30 > 0:53:33That's good! Well done, darling.
0:53:33 > 0:53:34APPLAUSE
0:53:34 > 0:53:37Now, Claire, what did you weigh at the start of this, Claire?
0:53:37 > 0:53:3912 stone, 4.
0:53:40 > 0:53:43- Oh, I've put weight on! - 12 stone, 7.
0:53:43 > 0:53:47- It's not that much though! - It's bad enough!
0:53:47 > 0:53:50'Next up, our black belt Jonathan.'
0:53:50 > 0:53:53Sixteen, five and three quarters.
0:53:55 > 0:53:59Sixteen, seven. Jonathan...
0:53:59 > 0:54:01Sorry!
0:54:01 > 0:54:03Small setbacks.
0:54:03 > 0:54:06But you're still a fat black belt!
0:54:06 > 0:54:09Chef, what did you weigh at the start of this?
0:54:09 > 0:54:10- 19 stone.- 19 stone.
0:54:12 > 0:54:1519 stone, 6!
0:54:15 > 0:54:16You've put six pounds on!
0:54:16 > 0:54:21I tell you what, mate, we're not Rosemary Conley, are we?!
0:54:21 > 0:54:24It's not going well.
0:54:24 > 0:54:26If you don't sort it out, you're going to boot camp!
0:54:26 > 0:54:31'Let's hope our hard partying student Liz does a bit better.'
0:54:31 > 0:54:34- Do you think you've lost weight? - No.- Why?
0:54:34 > 0:54:36- Because I've drunk too much.- Ah.
0:54:38 > 0:54:3913, 4 - you haven't.
0:54:39 > 0:54:41- Stayed the same.- Yes!
0:54:42 > 0:54:46'Finally on the scales it's Dave. Let's hope he has lost something.
0:54:46 > 0:54:50- What were you to start off with? - 14 stone dead.
0:54:50 > 0:54:52Right, OK, crack on.
0:54:55 > 0:54:57Yes! 13, 12!
0:54:57 > 0:55:00APPLAUSE
0:55:00 > 0:55:02That's mint.
0:55:02 > 0:55:05'Oh, thank goodness for Dave because that was a very mixed bag
0:55:05 > 0:55:08'of results for the rest of the Big Eaters.'
0:55:08 > 0:55:12'Don't forget we've been calorie cutting for a bit longer, Si.
0:55:12 > 0:55:16'Let's find out if this past month has paid off on the scales.
0:55:16 > 0:55:19'When we first came into the weigh house a month ago,
0:55:19 > 0:55:23'I weight 17 stone, 11 and a half.
0:55:25 > 0:55:27- Sixteen eight!- Get in!
0:55:27 > 0:55:31That's one stone, four pounds.
0:55:31 > 0:55:36'When I was last here I was 19 stone and 5 pounds.'
0:55:36 > 0:55:38- Wow!- Get in!- 18, 5 !
0:55:38 > 0:55:40What's that make?
0:55:40 > 0:55:4319, 5, so...
0:55:43 > 0:55:45Brilliant! Get in!
0:55:49 > 0:55:50Back of the net!
0:55:50 > 0:55:53Well, that's a good result for both of us.
0:55:53 > 0:55:57Hopefully, the Big Eaters' first group weigh in will give them
0:55:57 > 0:55:59the boost they need to do better next time.
0:55:59 > 0:56:02And it also gives us plenty of motivation to come up with
0:56:02 > 0:56:05more recipes to help all of us lose weight.
0:56:05 > 0:56:08- Well done, mate. - And you, bud, and you.
0:56:08 > 0:56:11- We've done nearly two and a half stone between us.- That's a lot.
0:56:11 > 0:56:14That's without a faddy diet, that's without fasting.
0:56:14 > 0:56:17We've had big sacrifices, we've knocked the drink off largely.
0:56:17 > 0:56:22Psychologically, it's hard at the minute.
0:56:22 > 0:56:25I have a mindset flushed with the first success
0:56:25 > 0:56:26of the initial weight loss.
0:56:26 > 0:56:30It took me quite a long time to get over my scale phobia.
0:56:30 > 0:56:33- It's been worth it. - Oh, it definitely has been worth it.
0:56:33 > 0:56:37I feel so positive about that result
0:56:37 > 0:56:39I'm ready to take Professor Roy's advice.
0:56:39 > 0:56:45Maybe it's time the Hairy Bikers have a go at being the hairy cyclists.
0:56:45 > 0:56:47The Hairy Cyclists...
0:56:47 > 0:56:48Well...
0:56:51 > 0:56:55It would be interesting to see him in his lycra spandex!
0:56:55 > 0:56:57Oh, Kingy, spandex?
0:56:57 > 0:56:59Oh, God.
0:57:13 > 0:57:17'Si, it's a good idea to start off road before we inflict ourselves
0:57:17 > 0:57:20'on the motoring public.'
0:57:20 > 0:57:23'I thought I'd forgot how to ride a bike, you know,
0:57:23 > 0:57:27'but it turns out that riding a bike is...like riding a bike.
0:57:27 > 0:57:30'It's not bad, this, you know.'
0:57:30 > 0:57:34'Kingy, you have to agree we created three hearty meals.'
0:57:34 > 0:57:37'I do, mate, and less than 1,300 calories between them.
0:57:37 > 0:57:40'If we carry on like this for three months
0:57:40 > 0:57:43'we'll be body beautiful bikers, you know.
0:57:43 > 0:57:46'But there's plenty more meal times to crack.'
0:57:48 > 0:57:51You can love food and lose weight too.
0:57:51 > 0:57:55All our recipes are on the website.
0:57:55 > 0:57:57Go on, give them a go.
0:57:57 > 0:58:01- I'm sure this bit's uphill. - I think it is, you know.
0:58:01 > 0:58:07Next time, can we roll out pastry treats without piling on the lard?
0:58:07 > 0:58:09- Kingy, it's a pie. - That's a pie, dude.
0:58:09 > 0:58:13A new take on the tempting takeaway meals that led us astray.
0:58:13 > 0:58:17That's it, mate. We don't have to give up with the Indian night on Tuesdays.
0:58:17 > 0:58:21But will our dieting delivery service receive rave reviews?
0:58:21 > 0:58:24I would order that. It just tastes so fresh and real.
0:58:24 > 0:58:29And the hairy cyclists take to the hills. There's no stopping us now.
0:58:29 > 0:58:31I can't work out which is the front and back brake!
0:58:37 > 0:58:40Subtitles by Red Bee Media Ltd