0:00:01 > 0:00:04We are a couple of blokes with a mission in life.
0:00:04 > 0:00:07To cook great tasting food we can all relish.
0:00:07 > 0:00:09We are the Hairy Bikers.
0:00:09 > 0:00:12And there is less of us than there used to be.
0:00:12 > 0:00:16Ten weeks ago we heard the truth from a concerned relative.
0:00:16 > 0:00:18You look fat, both of you.
0:00:18 > 0:00:19Who do?
0:00:19 > 0:00:22- You two. - The love of the family!
0:00:22 > 0:00:24THEY LAUGH
0:00:24 > 0:00:28It was true, and the doctors agreed.
0:00:28 > 0:00:32You are really on the way to being quite considerably obese.
0:00:32 > 0:00:35So we set out to lose around two-and-a-half stone
0:00:35 > 0:00:37in just over three months.
0:00:37 > 0:00:38Not bad. Not bad.
0:00:40 > 0:00:44We've taken a long hard look back at our previous battles of the bulge.
0:00:44 > 0:00:47I think it went wrong when I went to college,
0:00:47 > 0:00:49I discovered curry and beer.
0:00:49 > 0:00:53A teacher came in and said, "Simon King must not eat anything"
0:00:53 > 0:00:54and I just wanted to die.
0:00:54 > 0:00:57Time to change our ways.
0:00:57 > 0:00:59Chocolate, no, I don't want it.
0:00:59 > 0:01:01And to dream.
0:01:01 > 0:01:03I think it is just to take my top off
0:01:03 > 0:01:05without having to think that I am a lardy.
0:01:05 > 0:01:09I want to fit into a designer suit, a regular size off the peg.
0:01:09 > 0:01:14The way forward was to cook clever, cut back on the calories
0:01:14 > 0:01:16but not the flavour.
0:01:16 > 0:01:19It's pie-fect, look, and it's got gravy ooze on the top.
0:01:21 > 0:01:24And to build exercise into our daily routine,
0:01:24 > 0:01:26to maintain our rate of weight loss.
0:01:26 > 0:01:29We have also swapped horse power for pedal power.
0:01:29 > 0:01:33I cannot work out which is the front and back break.
0:01:33 > 0:01:36But there has been no compromising in the kitchen.
0:01:36 > 0:01:40I think we are going to become better cooks after doing this.
0:01:40 > 0:01:44The trick has been to reengineer the food we love
0:01:44 > 0:01:46to keep the flavours big but the contents lean.
0:01:46 > 0:01:50We have reduced the calories in that by about a third. It's brilliant.
0:01:50 > 0:01:54Joining us is a band of fellow gastronomes,
0:01:54 > 0:01:57who love food but want to shed the pounds.
0:01:57 > 0:02:00I feel better about myself, I can't remember the last time
0:02:00 > 0:02:02I tucked a shirt into a pair of trousers.
0:02:02 > 0:02:04'We are sharing recipe ideas.' That looks lovely.
0:02:04 > 0:02:07'And the highs and lows of weight loss.'
0:02:07 > 0:02:09- 12st 11.- That's amazing.
0:02:09 > 0:02:11THEY CHEER
0:02:13 > 0:02:15So far in our culinary adventure,
0:02:15 > 0:02:18we have cracked the meals we eat at home.
0:02:18 > 0:02:20That is a multi-layered, multi-flavoured plate of food.
0:02:20 > 0:02:24And streamlined the food that tempts us when we are out on the road.
0:02:24 > 0:02:26It looks like a takeaway, smells like a takeaway
0:02:26 > 0:02:29and served up with rice, by God, it's a takeaway.
0:02:29 > 0:02:33And I tell you what, it's been doing the business.
0:02:33 > 0:02:35Look at this.
0:02:35 > 0:02:39I feel more virile, more potent, don't you?
0:02:42 > 0:02:46Now we are entering the final weeks of our weight loss regime,
0:02:46 > 0:02:48we want to reward ourselves to indulge once again
0:02:48 > 0:02:51in the food that gives us pleasure.
0:02:51 > 0:02:53Food for life, not just food for losing weight.
0:02:53 > 0:02:57I miss those moments, Dave, don't you?
0:02:57 > 0:03:00Sinking your teeth into something naughty, decadent.
0:03:00 > 0:03:03And therein lies our challenge, we will have our cake and eat it.
0:03:03 > 0:03:05But it will be light as a fairy.
0:03:05 > 0:03:07Little cupcakes of gorgeousness.
0:03:07 > 0:03:10We reinvent the chilli taco.
0:03:10 > 0:03:12That is brilliant.
0:03:12 > 0:03:15And purge the paella of calories so we can stay in love
0:03:15 > 0:03:17with the food that gives us our joie de vivre,
0:03:17 > 0:03:20yet still lose weight.
0:03:20 > 0:03:22There is more of the good stuff and less of the padding.
0:03:22 > 0:03:23It's just better.
0:03:33 > 0:03:38Food is sustenance but it's also a celebration of life.
0:03:38 > 0:03:40Cheers, Dyl.
0:03:40 > 0:03:44It's about indulgence and shared experiences with family and friends.
0:03:44 > 0:03:45My Dad, he loves to entertain
0:03:45 > 0:03:48and the food comes hand in hand with the party.
0:03:48 > 0:03:52He enjoys cooking for parties and having people around.
0:03:52 > 0:03:56Parties in our house are shows, are spectacles,
0:03:56 > 0:03:59are...how can I put it, it's a theatre.
0:04:01 > 0:04:04But the thing is, the rich and luxurious treats we love
0:04:04 > 0:04:05have loved us back,
0:04:05 > 0:04:08pushing our waistlines into dangerous territory.
0:04:08 > 0:04:10Like 60% of us Brits.
0:04:10 > 0:04:14A life of overindulgence has been our undoing, Kingy.
0:04:14 > 0:04:18Oh, look at the sheen on that, it's like Beyonce covered in baby oil.
0:04:18 > 0:04:22We were packing away over 1,000 calories more
0:04:22 > 0:04:24than 2,5000 recommended for the regular bloke.
0:04:24 > 0:04:26Here we go.
0:04:26 > 0:04:30But, Dave, the 64,000 question is, can we still stick to
0:04:30 > 0:04:34the 1,200 calorie-a-day regime that has made us so svelte?
0:04:34 > 0:04:37Camembert, brie. I can't have cheese.
0:04:37 > 0:04:40And deliver the indulgent food we are pining for?
0:04:43 > 0:04:48In this culinary contest, all eyes are on the scales.
0:04:48 > 0:04:52Right, haven't weighed myself for a couple of days. Oh, man.
0:04:54 > 0:05:00So, it's funny isn't it, I've never had this as a family event before.
0:05:00 > 0:05:02We are right behind you.
0:05:02 > 0:05:03Literally!
0:05:06 > 0:05:0997. 97 kilos.
0:05:09 > 0:05:11Well done.
0:05:11 > 0:05:13Hold on, what's that in old money?
0:05:13 > 0:05:16I'm a kilo ahead of Dr Roy, and I've got three weeks to go.
0:05:16 > 0:05:22So 97 kilos, it's about 15st 4lbs.
0:05:23 > 0:05:26So I have lost over 2.5st now.
0:05:28 > 0:05:31Well?
0:05:31 > 0:05:34I am 108.4 kilos.
0:05:34 > 0:05:35Brilliant.
0:05:35 > 0:05:40Which makes me 17st 1lb,
0:05:40 > 0:05:42so I have lost 2st 5lb.
0:05:42 > 0:05:47Nearly 2.5, yeah. Soon you will be in the 16s.
0:05:47 > 0:05:50Sweet 16s. I haven't been in that since I was 16.
0:05:50 > 0:05:51THEY LAUGH
0:05:51 > 0:05:53It's true.
0:05:53 > 0:05:56Another 6lb, I'll have lost 3st
0:05:56 > 0:06:00and I'll be in the 14st 10lb, 14st 11lb .
0:06:00 > 0:06:02That's what I was when I was 25-years-old.
0:06:02 > 0:06:06That's what I want and that's what I want to be for the rest of my life.
0:06:06 > 0:06:08So you are setting yourself anther target?
0:06:08 > 0:06:13Lil, if I can do 2lb a week, I've got the three weeks, I am there.
0:06:13 > 0:06:19Well, if you do that I will lose the same, yes.
0:06:19 > 0:06:22You don't need to. I love you just as you are.
0:06:24 > 0:06:27It's unbelievable, Kingy, I have already hit the target
0:06:27 > 0:06:30Dr Roy set me and you are almost there, too.
0:06:30 > 0:06:33And we have still got three weeks to go.
0:06:33 > 0:06:37It's good, mate, it's good, but the last few pounds I need to lose
0:06:37 > 0:06:40might be a bit hard to shift and you've set yourself a new goal.
0:06:40 > 0:06:42You are a mad man.
0:06:42 > 0:06:45Possibly, but at least we are not on this weight loss odyssey alone.
0:06:45 > 0:06:50I'm not afraid of the scales any more, so here we go.
0:06:50 > 0:06:52Our calorie counting compadres, the Big Eaters,
0:06:52 > 0:06:55have been with us every set of the way.
0:06:55 > 0:06:58Nearly 1st less than when I started.
0:06:58 > 0:06:59Testing recipes.
0:06:59 > 0:07:03I think this is absolutely gorgeous.
0:07:03 > 0:07:05Sharing their own.
0:07:05 > 0:07:08I like the orange peppers because it is a little bit sweeter.
0:07:08 > 0:07:10And offering inspiration.
0:07:10 > 0:07:13Size 12, yeah!
0:07:13 > 0:07:17Take our very own karate kid, Big Eater Jon.
0:07:17 > 0:07:21Not long ago he was living on a diet that was nothing short of disaster.
0:07:21 > 0:07:26We did a food diary and I was ashamed, if I am honest,
0:07:26 > 0:07:30about what I ate and how I ate it. It was appalling.
0:07:30 > 0:07:34But since discovering the chef within, he has come a long way.
0:07:34 > 0:07:37I can fasten my laces without being out of breath when I bend down.
0:07:37 > 0:07:41I actually started looking at clothes that aren't just black.
0:07:41 > 0:07:44Don't do that, people have got to eat those.
0:07:44 > 0:07:45I don't think so.
0:07:45 > 0:07:48And the magic is back in his marriage.
0:07:48 > 0:07:49That's it, just made it messy on top.
0:07:49 > 0:07:52I've cooked with Lynn and I think that it has brought us
0:07:52 > 0:07:55closer together, because instead of me just watching the TV,
0:07:55 > 0:07:57I am in there cooking, washing the dishes.
0:07:57 > 0:08:00Just being the domesticated god that I am now.
0:08:04 > 0:08:06I know just how he feels, Kingy.
0:08:06 > 0:08:08I don't know about you, I had no idea
0:08:08 > 0:08:13how much this weight loss business would touch every part of our lives.
0:08:13 > 0:08:16It's true, mate, it's true, but then I didn't really catch on
0:08:16 > 0:08:20to how fat I was until we got savaged by your relatives Les and Muriel.
0:08:20 > 0:08:23We do look noticeably different, dude.
0:08:23 > 0:08:26I just hope that Muriel is a bit kinder to us than she was last time.
0:08:26 > 0:08:29Yes, dude, we are about to enter the doors of tough love.
0:08:29 > 0:08:32I know, my family, they do tell it how it is.
0:08:32 > 0:08:34You are not wrong.
0:08:34 > 0:08:36Are you ready? Suck in, suck in.
0:08:36 > 0:08:38I am. I am!
0:08:38 > 0:08:40DOORBELL RINGS
0:08:42 > 0:08:47Oh, my God, you look fantastic.
0:08:47 > 0:08:49We are still big.
0:08:49 > 0:08:51Well, yeah, we have got a way to go.
0:08:51 > 0:08:54You have got a waist, you have got a waist.
0:08:54 > 0:08:56I've got a sternum I've never had before.
0:08:56 > 0:08:58It's lovely to see you, how are you doing?
0:08:58 > 0:09:02Oh, look at this, I can meet!
0:09:02 > 0:09:05Do you want to have a look at a picture of yourselves
0:09:05 > 0:09:08when you were first made stars?
0:09:08 > 0:09:10Now, look at that.
0:09:10 > 0:09:12- Look at this!- Chubby chops, eh?
0:09:12 > 0:09:15- Oh, that's a bad photograph. - You've lost all that, now, all that.
0:09:15 > 0:09:18Little cheeks, look at that.
0:09:18 > 0:09:21Don't you look entirely different now?
0:09:21 > 0:09:23Thank goodness for that.
0:09:23 > 0:09:24I bet you feel chuffed, yourself.
0:09:24 > 0:09:27Yes, oh, aye.
0:09:27 > 0:09:29But we got fatter after that.
0:09:29 > 0:09:31You are fat enough there.
0:09:31 > 0:09:33THEY SNIGGER
0:09:33 > 0:09:34She's off again.
0:09:34 > 0:09:36THEY LAUGH
0:09:36 > 0:09:39I'm sorry. You are not fat now.
0:09:39 > 0:09:43I mean, we haven't seen you for a while and that is the difference.
0:09:43 > 0:09:47- You definitely look different, I take it all back.- Thank you.
0:09:47 > 0:09:49You are not fat anymore.
0:09:51 > 0:09:52Come here.
0:09:52 > 0:09:54You're not fat.
0:09:54 > 0:09:55We have passed.
0:09:58 > 0:10:02You know, Si, Les and Muriel's straight-talking ten weeks back,
0:10:02 > 0:10:05telling us we were lardies, really did give me motivation
0:10:05 > 0:10:07and I think we owe them a treat
0:10:07 > 0:10:09by a way of a thank you.
0:10:09 > 0:10:11What have you got in mind, mate?
0:10:11 > 0:10:14The ultimate indulgence, Kingy, high tea.
0:10:15 > 0:10:19Traditionally, this very British institution
0:10:19 > 0:10:21would bring families together, around a table
0:10:21 > 0:10:23of savoury and sweet delights.
0:10:23 > 0:10:25Ah, yes.
0:10:25 > 0:10:29Scones, sweet cakes, bread and jam and a nice cuppa. Heaven.
0:10:29 > 0:10:32Yes, but will it be an extravagance too far
0:10:32 > 0:10:35for blokes on 1,200 calories?
0:10:35 > 0:10:38Ah, but we thought pies were impossible, dude,
0:10:38 > 0:10:41and we managed to crack Indian and Chinese takeaways.
0:10:41 > 0:10:44# Tea for two and two for tea
0:10:44 > 0:10:46# A tea for you... #
0:10:46 > 0:10:50Look at that, you see that?
0:10:50 > 0:10:54You could have spooned that at one point, not any more.
0:10:56 > 0:10:59It's all fork-otten now.
0:10:59 > 0:11:01It's good that.
0:11:01 > 0:11:05Ah, tea, this is a challenge in the world of the diet. The sweet stuff.
0:11:08 > 0:11:11Right, so I'm thinking we should start with something
0:11:11 > 0:11:15that will really bowl Muriel and Les over.
0:11:15 > 0:11:17We are going to make fairy cakes.
0:11:17 > 0:11:22Little iced lemon iced fairy cakes, little cupcakes of gorgeousness.
0:11:22 > 0:11:24Little dainty cakes.
0:11:24 > 0:11:29Your typical fairy cake can set you back approximately 315 calories,
0:11:29 > 0:11:32so we need to make a sponge with a difference.
0:11:32 > 0:11:35I reckon we can pack in extra flavour
0:11:35 > 0:11:38if we borrow a trick from the muffin.
0:11:38 > 0:11:41Blueberries, we are bulking up the cakes with blueberries.
0:11:43 > 0:11:46Nice one, but while you have been rediscovering summer fruits,
0:11:46 > 0:11:51I have been searching for a way to cut back on the butter and milk,
0:11:51 > 0:11:54the only solution I can think of is oil.
0:11:54 > 0:11:58Used sparingly, we might be able to make less, do more.
0:11:58 > 0:12:01You know, like chewy cookies or super moist fruit cake,
0:12:01 > 0:12:03the tip is sunflower oil.
0:12:03 > 0:12:05Make a heap of cakes, 12 cakes,
0:12:05 > 0:12:07there is only that oil between 12.
0:12:07 > 0:12:10Combined with low fat yoghurt, the oil should allow us
0:12:10 > 0:12:13to use two thirds less fat than the typical fairy cake,
0:12:13 > 0:12:16so that's a big slice off the calorie count.
0:12:16 > 0:12:20Now, normally, at this point I fill this up
0:12:20 > 0:12:23and Kingy licks the bowl, but not anymore.
0:12:23 > 0:12:29No, you don't get a reduced belly by licking bowls.
0:12:29 > 0:12:32You do get a reduced belly by licking a tomato, however.
0:12:32 > 0:12:34Yes, and on occasion, he's been so frustrated,
0:12:34 > 0:12:36he's been known to lick the windows. Yes.
0:12:38 > 0:12:41Kingy, real fairy cakes need to have icing, we can't do butter cream,
0:12:41 > 0:12:43the calories would be astronomical,
0:12:43 > 0:12:46but a drizzle or two of the sweet stuff
0:12:46 > 0:12:49will tickle the taste buds without going over the top.
0:12:49 > 0:12:53If I get the lemon juice in, shall we just fold it with a spatula?
0:12:53 > 0:12:55Yeah.
0:12:55 > 0:12:59Have I put too much lemon in that? Has it gone snotty?
0:12:59 > 0:13:00No, it's all right, man.
0:13:00 > 0:13:02In the past, I'd be thinking of my belly
0:13:02 > 0:13:05while waiting for the cakes to come out of the oven.
0:13:05 > 0:13:08You know what, Kingy, I still am.
0:13:08 > 0:13:13What you do is you assume the pose, like that, the plank.
0:13:13 > 0:13:19Keep your bum down and go, and one and two and three and four.
0:13:19 > 0:13:22One and two and three and four.
0:13:24 > 0:13:28There are moments when I did like it better when we were fat.
0:13:28 > 0:13:30No, this is great for your core.
0:13:33 > 0:13:37One and two and three and four. How long have you got to do for?
0:13:37 > 0:13:3930 seconds.
0:13:39 > 0:13:43One and two and three and four. One and two... Oh!
0:13:43 > 0:13:46I've just slipped off.
0:13:46 > 0:13:47Kingy, at this rate,
0:13:47 > 0:13:51your goal of stripping off at the beach might be a pipe dream.
0:13:51 > 0:13:53Oh, yes.
0:13:53 > 0:13:57Look at that, I love it where the blueberries have just popped.
0:13:57 > 0:13:59There is a bit of purple.
0:13:59 > 0:14:03Oh, they have come up great, and they're just itching for icing.
0:14:03 > 0:14:05Should I dollop?
0:14:05 > 0:14:09You dollop, and I will just grate some lemon on the top, some zest.
0:14:09 > 0:14:13Just an inch or so of icing on shop-bought cupcakes can add 180 calories
0:14:13 > 0:14:17but we can still be decadent without going for bust.
0:14:17 > 0:14:20It's going to look indulgent and lovely.
0:14:20 > 0:14:23Well, they do that and more, I've checked the numbers
0:14:23 > 0:14:27and our dinky fairy cakes are only 167 calories.
0:14:27 > 0:14:29That's around half a traditional one.
0:14:29 > 0:14:32So I think if you are going to have a sit-down afternoon tea,
0:14:32 > 0:14:34- you're going to have 500 calories. - Yeah, fair enough.
0:14:34 > 0:14:37You can have your tea with milk that's skimmed, so it's negligible.
0:14:37 > 0:14:40And a fairy cake, but we need something else, as well.
0:14:41 > 0:14:45A quiche, that's what we should do next, a quiche.
0:14:45 > 0:14:46Yep.
0:14:47 > 0:14:50This is a tough one, mate, we need to find something to deliver
0:14:50 > 0:14:54the same flakiness as a lovely lardy crust.
0:14:54 > 0:14:58That pizza dough we used last time for our low-cal meat and potato pie
0:14:58 > 0:15:00won't produce the ideal texture.
0:15:00 > 0:15:02We need something lighter with a bit of a crunch.
0:15:02 > 0:15:04A filo.
0:15:05 > 0:15:07This is another dieter's friend, isn't it, really,
0:15:07 > 0:15:09because it's still pastry, not much in it?
0:15:10 > 0:15:13I've read that filo has a third fewer calories
0:15:13 > 0:15:16than your average short-crust pastry.
0:15:16 > 0:15:18Perhaps if we put a few sheets together,
0:15:18 > 0:15:20we can create a crust with a bit of bite.
0:15:20 > 0:15:25Just paint it with oil and you get the thinnest but perfect smearage.
0:15:26 > 0:15:29You know what we need is filling that feels really extravagant.
0:15:29 > 0:15:33Bacon is a classic that I bet we can afford if we treat it with care.
0:15:33 > 0:15:37Now, I am judiciously taking the fat off the bacon
0:15:37 > 0:15:39because we are watching our weight.
0:15:40 > 0:15:43We are watching our weight disappear, Mr King.
0:15:43 > 0:15:45Thing is, as well, is,
0:15:45 > 0:15:48although the food may be frugal in calories,
0:15:48 > 0:15:49it's maxed up with taste.
0:15:49 > 0:15:53Kingy, if I double up the edges of the filo,
0:15:53 > 0:15:56we might just be able to get a robust crispy crust.
0:15:56 > 0:15:58I've just put the bacon in and as you can see
0:15:58 > 0:16:00there is a little bit of colour.
0:16:00 > 0:16:03And by caramelising the bacon and the onions
0:16:03 > 0:16:08we should be able to pump up the flavour without adding more fat.
0:16:08 > 0:16:10The average slice of bacon and egg quiche
0:16:10 > 0:16:12can set you back nearly 300 calories or more.
0:16:12 > 0:16:15The roux base alone, butter cream and flour,
0:16:15 > 0:16:18is a regime-wrecking disaster.
0:16:18 > 0:16:21I know, let's make the white sauce with corn flour and milk,
0:16:21 > 0:16:24and then there will be no need for butter or cream.
0:16:24 > 0:16:27This is a lovely recipe, though, it's good cooking.
0:16:27 > 0:16:29It is, mate, yeah, it is.
0:16:29 > 0:16:33Adding the asparagus to the mix is a stroke of genius,
0:16:33 > 0:16:35even if I do say so myself.
0:16:35 > 0:16:37I'm going to put half of this mixture in a pastry case,
0:16:37 > 0:16:39spread it out evenly,
0:16:39 > 0:16:42because I want everybody to have a bit of bacon, bit of onion.
0:16:42 > 0:16:46You know, it looks lush and I reckon we can get away with one more
0:16:46 > 0:16:49hit of luxury, a light scraping of Parmesan.
0:16:49 > 0:16:52Every slice has got a nice topping of golden cheese.
0:16:52 > 0:16:56And you have got the bacon and the onions, the asparagus,
0:16:56 > 0:17:00all the thick eggy sauce, with that lovely, crispy filo pastry.
0:17:01 > 0:17:03And you are on a diet.
0:17:03 > 0:17:08This little belter is only 245 calories per slice.
0:17:08 > 0:17:10That looks brilliant.
0:17:10 > 0:17:15Tea is all about bounty, a little bit of everything you want.
0:17:15 > 0:17:17I think we've outdone ourselves this time -
0:17:17 > 0:17:20even with a cup of tea, the fairy cakes and quiche
0:17:20 > 0:17:23come in 80 calories under the 500 we have allotted.
0:17:23 > 0:17:26Now, that's crispy, man, it's cutting like quiche.
0:17:26 > 0:17:29It IS cutting nice, isn't it?
0:17:30 > 0:17:34You know, mate, you have got Les and Muriel, Lil your wife, the kids.
0:17:34 > 0:17:36Even the dog is going to be at this tea party.
0:17:36 > 0:17:40But I have read that if you eat in groups of six or more,
0:17:40 > 0:17:42you're more likely to eat nearly twice as much.
0:17:42 > 0:17:47That may be true but our high tea's got about half the calories, Kingy,
0:17:47 > 0:17:49so we won't have to worry.
0:17:49 > 0:17:52Let me show you to the table, my lovelies. Hello, gorgeous.
0:17:52 > 0:17:55This is all low-calorie, can you believe it?
0:17:55 > 0:17:58But you are not going to feel deprived.
0:17:58 > 0:17:59No, not with that.
0:17:59 > 0:18:03Can we just make sure that our fingers are all erect?
0:18:03 > 0:18:04Mine already is.
0:18:04 > 0:18:08Thank you, Les and Muriel, for inspiring us
0:18:08 > 0:18:10with our diet with tough love.
0:18:10 > 0:18:13Oh, you have done so well. You have done very well.
0:18:13 > 0:18:14Thank you.
0:18:14 > 0:18:17Really well, I take it all back, what I said about you.
0:18:17 > 0:18:19THEY LAUGH
0:18:19 > 0:18:20Thanks, Muriel.
0:18:20 > 0:18:23Bon appetit.
0:18:23 > 0:18:24Fabulous, really good that.
0:18:24 > 0:18:28In some ways, Si, I prefer this to a traditional quiche,
0:18:28 > 0:18:31because it's not so creamy.
0:18:31 > 0:18:33It's really good and light.
0:18:35 > 0:18:37And our cake looks like it's going down a treat with Les.
0:18:37 > 0:18:40It's got sugar in it but still it's worth the calories.
0:18:40 > 0:18:43Lovely them, really nice.
0:18:43 > 0:18:45I think we've proved that even on a diet,
0:18:45 > 0:18:48you can afford a posh afternoon tea.
0:18:48 > 0:18:49Of course you can.
0:18:51 > 0:18:53Dave and I and our Big Eater gang are really beginning to
0:18:53 > 0:18:56find our feet on this culinary journey.
0:18:56 > 0:19:00We're supporting each other as we weave our way through the minefield
0:19:00 > 0:19:02of indulgence using crafty cooking.
0:19:02 > 0:19:05Chef Andrew, however, decided to adopt a different approach
0:19:05 > 0:19:10to shedding the lard, so he didn't follow our low-cal cooking regime.
0:19:10 > 0:19:14What I don't want to do is put pressure on myself,
0:19:14 > 0:19:19so the scales are just going to go back under here and stay there.
0:19:19 > 0:19:23As yet, he hasn't managed to shift any weight.
0:19:25 > 0:19:27HE SIGHS
0:19:27 > 0:19:32Well, it's been a very, very hard day, the sort of day
0:19:32 > 0:19:36when you want to take your diet and flush it down the pan.
0:19:36 > 0:19:40And I have discovered the stash.
0:19:40 > 0:19:46There is nothing for it, I've got to eat the whole lot,
0:19:46 > 0:19:51and I will because one piece of chocolate
0:19:51 > 0:19:54is the same as having one pint of beer.
0:19:54 > 0:19:57It doesn't do the job, it's all or nothing.
0:19:59 > 0:20:02Andrew has hit a rough patch, Dave, and I really feel for him.
0:20:02 > 0:20:06Like us, he faces temptation all day long.
0:20:06 > 0:20:09Not everyone has fallen off the weight loss wagon, though.
0:20:09 > 0:20:14I have got about 4lb or 5lb to get down to my target weight.
0:20:14 > 0:20:18It's starting to get harder to get the poundage off,
0:20:18 > 0:20:21but the incentive of seeing the end of the diet
0:20:21 > 0:20:25and getting to the goal weight, is a good motivator.
0:20:25 > 0:20:31Yeah! 16st 12, 16st 12.
0:20:31 > 0:20:37First time I've seen 16 on the scales for seven years, probably.
0:20:38 > 0:20:41Well done, Ken and Dave, it's not easy melting the lard,
0:20:41 > 0:20:44especially when the rate of loss slows down.
0:20:44 > 0:20:47But after a lifetime of accruing fat,
0:20:47 > 0:20:50- I feel chuffed when I lose ANYTHING. - Well, mate,
0:20:50 > 0:20:52with just a couple of weeks to go,
0:20:52 > 0:20:54I think we've earned a bit of pampering.
0:20:54 > 0:20:56There is no point in us looking great
0:20:56 > 0:20:58if we're not feeling great, as well.
0:20:58 > 0:20:59Pick up the seaweed now
0:20:59 > 0:21:03and put it all over your hair, all over your face.
0:21:03 > 0:21:05I feel like Neptune.
0:21:05 > 0:21:07What do you do know do, you just lie here?
0:21:07 > 0:21:10Just soak in it, just lie in it, let the oil soak the pours,
0:21:10 > 0:21:12soak into the body.
0:21:12 > 0:21:16It's great for anti-aging, as well, so get it right into the face.
0:21:16 > 0:21:17You all right there, dude?
0:21:17 > 0:21:18I'm more than all right.
0:21:24 > 0:21:28There are those who claim great things for seaweed spas -
0:21:28 > 0:21:32skin, hair, digestion, circulation and grumpiness
0:21:32 > 0:21:36are all supposed to benefit from a seaweed slathering.
0:21:36 > 0:21:39When you are on a diet, as well, Si, it is basically about trying to
0:21:39 > 0:21:42look after yourself better. And this is all part of it, isn't it?
0:21:42 > 0:21:44I think you're right,
0:21:44 > 0:21:47and if you can't invest in yourself then you are not investing
0:21:47 > 0:21:51in your families or the people that you love and care for, are you?
0:21:53 > 0:21:55Oh, man.
0:21:57 > 0:22:00Thank you so very much, you definitely have healing hands.
0:22:00 > 0:22:03That head massage was mental.
0:22:03 > 0:22:06We are both generally feeling pretty good about ourselves.
0:22:06 > 0:22:08For the first time in a long time, I think,
0:22:08 > 0:22:11I feel a little bit more content.
0:22:11 > 0:22:14It's a lot easier taking my shirt off and doing something like this
0:22:14 > 0:22:17having lost a couple of stone, and I think that's part of the fact
0:22:17 > 0:22:20that the way I hated it before, I felt quite intimidated
0:22:20 > 0:22:25and embarrassed. I'm still no Bobby Dazzler
0:22:25 > 0:22:28but you don't feel quite so bad about yourself.
0:22:28 > 0:22:30I'm just going to continue doing what I'm doing
0:22:30 > 0:22:32because, actually, I'm quite enjoying it.
0:22:32 > 0:22:35If there is a choice between coming for a seaweed bath
0:22:35 > 0:22:37and a massage or a night in the pub,
0:22:37 > 0:22:42this moment, the massage is looking pretty good, I tell you.
0:22:46 > 0:22:49Smoothie and a fruit kebab when we get out.
0:22:50 > 0:22:53Feeling great outside and in
0:22:53 > 0:22:56is what this weight loss process is all about.
0:22:57 > 0:23:00Dude, there is a real chain reaction going on here,
0:23:00 > 0:23:03the more weight I lose, the better I feel.
0:23:03 > 0:23:06I know exactly what you mean and since I'm sparkier,
0:23:06 > 0:23:08the odd indulgence just feels right.
0:23:08 > 0:23:11You know who's been basking in the weight loss glow
0:23:11 > 0:23:13for a while now? Big Eater Liz.
0:23:13 > 0:23:18Having lost 12st, even before she started shedding more lard with us,
0:23:18 > 0:23:22she's already enjoying the benefits of a lighter lifestyle.
0:23:22 > 0:23:24We never went out when I was overweight, did we?
0:23:24 > 0:23:27- You just always used to avoid it, didn't you?- Oh, completely.
0:23:27 > 0:23:34So now it's just nice to kind of just be like everybody else.
0:23:34 > 0:23:38But her new party girl ways do pose slimming challenges.
0:23:38 > 0:23:41Si and Dave, I need your help.
0:23:41 > 0:23:44I am planning a night out with my sisters
0:23:44 > 0:23:49and we need something to eat before we go, to fill our bellies,
0:23:49 > 0:23:53that is not going to pile on the pounds, so do you have any ideas?
0:23:59 > 0:24:01# La, la, la bamba!
0:24:01 > 0:24:03# I'm in the mood for a party
0:24:03 > 0:24:06# I'm in the mood for a par... #
0:24:06 > 0:24:08Enough, now who's coming to the party?
0:24:08 > 0:24:12- Two of my sisters, just like me. - Oh, my God.
0:24:12 > 0:24:14Oh, God!
0:24:14 > 0:24:16Excellent, and you're going to cook for them.
0:24:16 > 0:24:19I am.
0:24:19 > 0:24:22So, essentially, we need to come up with something sexy for girls
0:24:22 > 0:24:23going out on the lash.
0:24:23 > 0:24:28What about chilli con carne? That will help soak up the booze.
0:24:28 > 0:24:30Great idea, but we'll have to replace
0:24:30 > 0:24:34all those rich, fatty flavours with something equally unctuous.
0:24:34 > 0:24:37And as we have discovered,
0:24:37 > 0:24:40reinvention starts with getting the basics right.
0:24:40 > 0:24:42Look at this mince, nice and lean.
0:24:42 > 0:24:46Little bit of fat in it but you need a little bit. Mostly, pretty lean.
0:24:46 > 0:24:49- There we are.- Nicely done!
0:24:49 > 0:24:51She gives good onion.
0:24:51 > 0:24:52She does.
0:24:55 > 0:24:57A full-fat chilli with rice and toppings
0:24:57 > 0:25:00can set you back close to 1,000 calories, but I bet
0:25:00 > 0:25:04we can whittle away that number if we give the meat a good browning.
0:25:04 > 0:25:08And we can punch up the spicing with coriander, cumin and chilli
0:25:08 > 0:25:11so no-one will crave forbidden fats.
0:25:12 > 0:25:13- Do you like spice?- Yes.
0:25:13 > 0:25:16Shall we put two teaspoons of chilli in?
0:25:16 > 0:25:20You can have spice on a diet, can't you?
0:25:20 > 0:25:23Right, one of the general rules of cookery is,
0:25:23 > 0:25:27dry spices, you cook into a dish, fresh herbs, you chop on the top,
0:25:27 > 0:25:30and it's a fragrant top-note you put in at the end.
0:25:30 > 0:25:34Let that just Mulder and Scully.
0:25:36 > 0:25:41Pretty soon that is sweating like Rosemary Connelly in a patisserie.
0:25:41 > 0:25:44THEY LAUGH
0:25:44 > 0:25:48Kingy, you know what would take this to the next level? Taco bowls.
0:25:48 > 0:25:50There is no way we can get away with them, mate.
0:25:50 > 0:25:53They are made out of deep-fried tortillas which will set us back
0:25:53 > 0:25:55about 250 calories or more.
0:25:55 > 0:25:58Aye, but I've got an idea, and it starts with some foil.
0:25:58 > 0:26:02- Four separate metres of foil.- OK.
0:26:02 > 0:26:05Take a piece and make a ball.
0:26:09 > 0:26:13Now, let's make bowls!
0:26:13 > 0:26:15We take a tortilla.
0:26:15 > 0:26:19If we are crafty, I reckon we can make a lesser calorie version with
0:26:19 > 0:26:22a low fat wrap. Brushing them with a light coating of oil
0:26:22 > 0:26:25should hopefully not only make them gorgeous and crispy
0:26:25 > 0:26:27but slim-line too.
0:26:27 > 0:26:30And just kind of form them...
0:26:31 > 0:26:34They can be quite loose at this stage.
0:26:34 > 0:26:36Oh, that's genius, man.
0:26:36 > 0:26:39Over the past few weeks we have discovered fantastic ways
0:26:39 > 0:26:42of packing in flavour without piling on the pounds
0:26:42 > 0:26:45and it's really nice to share a thing or two with Liz.
0:26:45 > 0:26:49You can see now there is little pockets where all the liquid's gone,
0:26:49 > 0:26:52so we can start to see the bottom of the pan -
0:26:52 > 0:26:55that's a good indication that it's drying out really nicely.
0:26:55 > 0:26:58It will continue to dry out and evaporate the moisture in the mince
0:26:58 > 0:27:00and in the stock that we've put in.
0:27:00 > 0:27:02All those flavours have really intensified
0:27:02 > 0:27:04and it's going to be big.
0:27:04 > 0:27:07Shall we have a little chef's perk?
0:27:12 > 0:27:15- Mmm.- Whoa!- Good, eh?
0:27:15 > 0:27:17Really good.
0:27:17 > 0:27:18That's got balls, hasn't it?
0:27:20 > 0:27:23We will need something to balance all that heat.
0:27:23 > 0:27:27I have always been a fan of a cooling salad, let's try one here.
0:27:27 > 0:27:31Cucs, tomatoes and lettuce have very little in the way of calories,
0:27:31 > 0:27:33and if we add a squeeze of lime,
0:27:33 > 0:27:37it just might add that extra cha-cha-cha on the pallet.
0:27:37 > 0:27:40These are going to be balls of fire.
0:27:40 > 0:27:43Just crispy, toasty, very, very roasty.
0:27:43 > 0:27:44Now, seize one,
0:27:44 > 0:27:46pull out the foil...
0:27:46 > 0:27:50as it cools on the glass, it will form the shape, see.
0:27:52 > 0:27:54- That is brilliant.- That is awesome.
0:27:54 > 0:27:56When they go cool, they'll be crispy.
0:27:56 > 0:27:58These oven-toasted bowls look the part
0:27:58 > 0:28:02and should be around half the calories of their deep-fried amigos.
0:28:02 > 0:28:06Handful of salad in the bottom. Oh, nice, a little bit more of salad.
0:28:06 > 0:28:09Might as well, because this is the one thing
0:28:09 > 0:28:12we can do with abandonment, can't we, really?
0:28:12 > 0:28:14That's it!
0:28:14 > 0:28:17Nice one, Kingy.
0:28:17 > 0:28:20Now this is what I call indulgent party food,
0:28:20 > 0:28:24and because we have been so frugal with the fats, I reckon
0:28:24 > 0:28:26we can get away with some grated cheese,
0:28:26 > 0:28:28salsa and even creme fraiche.
0:28:28 > 0:28:31It looks like that it's going to be an exciting eat, doesn't it?
0:28:31 > 0:28:32It's brilliant.
0:28:32 > 0:28:35And the portions are more than ample.
0:28:35 > 0:28:37Definitely, especially if you are going out, as well.
0:28:37 > 0:28:39Exactly.
0:28:39 > 0:28:42I think they are about 400 calories, that's a good meal.
0:28:42 > 0:28:44I would say that is not diet food.
0:28:46 > 0:28:50So we have sorted Liz out on the food front, but let's be honest,
0:28:50 > 0:28:52when you are planning a big night,
0:28:52 > 0:28:55eating isn't the only thing on your mind.
0:28:55 > 0:28:59The tipple's important too and we know our girl loves the sauce.
0:28:59 > 0:29:00We all do and it wasn't long ago
0:29:00 > 0:29:02when I downed close to 1,000 calories
0:29:02 > 0:29:05on a visit to my own bar in the basement.
0:29:05 > 0:29:07What can I get you?
0:29:07 > 0:29:11Something cold and nice, something that you can't have yet.
0:29:12 > 0:29:15There is no need to rub salt in it.
0:29:15 > 0:29:19Do you know, I am handling this well, I have slipped off the wagon
0:29:19 > 0:29:22two or three times in three months, but it's not bad.
0:29:22 > 0:29:25But this kills me, a cold beer.
0:29:25 > 0:29:28Heck, just a pint of this is almost 300 calories,
0:29:28 > 0:29:31no room for that on this regime.
0:29:31 > 0:29:32That's beautiful.
0:29:32 > 0:29:33I miss you.
0:29:33 > 0:29:35Do you want to share that?
0:29:35 > 0:29:39No, I can't, you see. Your family talk about support.
0:29:39 > 0:29:40SHE LAUGHS
0:29:40 > 0:29:42I'm just teasing you.
0:29:42 > 0:29:47I know, I know, but look, it's starting to bloom on the glass now.
0:29:49 > 0:29:51I love great wine,
0:29:51 > 0:29:56and that relationship was probably the hardest to break.
0:29:56 > 0:30:01The only thing I can liken it to is breaking up with your wife
0:30:01 > 0:30:03or your girlfriend...
0:30:03 > 0:30:07because it offers you comfort...
0:30:08 > 0:30:11..it offers you joy,
0:30:11 > 0:30:18it offers you parts of your personality that need redemption
0:30:18 > 0:30:21and salvation, it's that important.
0:30:25 > 0:30:29That's a bit heavy, Kingy, but cheer up, remember,
0:30:29 > 0:30:32it's only a temporary sabbatical from drink, not a life sentence.
0:30:32 > 0:30:36But we can't go back to the way things were.
0:30:36 > 0:30:39In pre-diet days, sometimes as much as 20% of our calories
0:30:39 > 0:30:41came from booze.
0:30:42 > 0:30:45I heard that Ollie Smith, the wine expert,
0:30:45 > 0:30:48recently won his battle with the bulge.
0:30:48 > 0:30:50Oh, look at this, the cave of plenty.
0:30:50 > 0:30:53I think we should tap him for a tip or two about the sauce.
0:30:53 > 0:30:55Hello, mate, how are you?
0:30:55 > 0:30:57I'm great. How are you doing? I'm very well.
0:30:57 > 0:30:59By heck, you have lost weight.
0:30:59 > 0:31:00I know, look, what do you think?
0:31:00 > 0:31:02- What's happened to you? - I've slenderised.
0:31:02 > 0:31:05I have slenderised a little bit. I decided the time had come,
0:31:05 > 0:31:08I had to lose a bit of weight, but I did not skimp on the booze.
0:31:08 > 0:31:11Amazing, this man here lost 3.5st while living large.
0:31:12 > 0:31:15I need to know his secrets.
0:31:15 > 0:31:19I passionately believe you can still enjoy your glass of wine,
0:31:19 > 0:31:22your beer, your whisky, whatever it might be and still lose weight.
0:31:22 > 0:31:25The way I did it, I cut down my portion size across all food
0:31:25 > 0:31:27and all booze by one third.
0:31:27 > 0:31:30I got on an exercise bike for ten minutes every day,
0:31:30 > 0:31:31and literally, this happens.
0:31:31 > 0:31:34A few months in, it took me about four months, but a few months in,
0:31:34 > 0:31:38I stepped up a bit more exercise because I was enjoying it.
0:31:38 > 0:31:43You know, our palate of white is really quite similar -
0:31:43 > 0:31:50we like those big, buttery, fat, gorgeous, deep, heavy whites.
0:31:50 > 0:31:52Yeah, you can't have any of those.
0:31:52 > 0:31:55I know, I'm so sorry, I feel really bad, but the thing is, basically,
0:31:55 > 0:31:57if you choose a wine from a warm place,
0:31:57 > 0:31:59that gives you all those rich flavours,
0:31:59 > 0:32:01it's going to have a high level of alcohol
0:32:01 > 0:32:03and also quite a lot of fruity sugars in it,
0:32:03 > 0:32:06so you've just got to watch out a wee bit for that.
0:32:06 > 0:32:09But that's not all, when choosing a drink you need to remember
0:32:09 > 0:32:11alcohol is packed with calories -
0:32:11 > 0:32:15the higher percentage of alcohol, the more regime-wrecking it will be.
0:32:15 > 0:32:19But there are lower alcohol drinks that have less sugar in them,
0:32:19 > 0:32:22that give you the same flavour hit, that you can absolutely enjoy.
0:32:22 > 0:32:23Tell me what they are.
0:32:23 > 0:32:25I'm going to say, I think English wine.
0:32:25 > 0:32:27English wine, because it's a cool climate,
0:32:27 > 0:32:30there is less sugar in the grapes so then you get less alcohol,
0:32:30 > 0:32:32especially with the whites and the fizz.
0:32:32 > 0:32:35For your other white wine, a great example is Portuguese,
0:32:35 > 0:32:38- remember Vinho Verde?- Yes! - It's a great little drink.
0:32:38 > 0:32:40- And it's sparky, it's bright. - Is that lower in calories?
0:32:40 > 0:32:42It's lower in calories, yeah, it's about 11.5,
0:32:42 > 0:32:45but you can find them a wee bit lower, so you know,
0:32:45 > 0:32:47if you think a normal red's 13.5, 14 -
0:32:47 > 0:32:50what you want to avoid is those big, juicy, steeped reds
0:32:50 > 0:32:53that are coming in at about 15%, that's no good.
0:32:53 > 0:32:56Choosing a lower alcohol wine like Vinho Verde
0:32:56 > 0:32:59at around 185 calories per glass,
0:32:59 > 0:33:00or dry English white at 190,
0:33:00 > 0:33:03over something like a full-body Bordeaux at 260,
0:33:03 > 0:33:06could make a real difference on a night out.
0:33:06 > 0:33:10One of the tips that I can give you is also, drink better quality
0:33:10 > 0:33:12but a little less of it.
0:33:12 > 0:33:16So spend a wee bit more and enjoy an amazing glass or two.
0:33:17 > 0:33:20That's a great idea, but to get me through a party,
0:33:20 > 0:33:23I'll need something non-alcoholic to keep a lid on things.
0:33:23 > 0:33:26And Ollie has got just the stuff.
0:33:26 > 0:33:28Really easy cocktail to put together,
0:33:28 > 0:33:30it's orange blossom water.
0:33:30 > 0:33:32Little teaspoon of that, use it sparingly
0:33:32 > 0:33:34because it can overwhelm all the flavours,
0:33:34 > 0:33:35then a little bit of lime cordial.
0:33:35 > 0:33:38- That will cut down the... - Cut through.
0:33:38 > 0:33:39Cut through, exactly.
0:33:39 > 0:33:43Then you balance it up with an equal dose of elderflower cordial.
0:33:43 > 0:33:47The less you use, the less sugary the drink is going to be.
0:33:47 > 0:33:48Give it a stir.
0:33:48 > 0:33:53You can have this served in champagne flutes at a party.
0:33:53 > 0:33:56Colour-wise, it almost looks a bit like a glass of merry fizz,
0:33:56 > 0:33:58but give it a wee stir.
0:33:58 > 0:34:00The nice thing is it's got a sense of occasion,
0:34:00 > 0:34:02- which is what you want with a sparkler.- Absolutely.
0:34:02 > 0:34:05Touch more orange blossom water and then we are there.
0:34:05 > 0:34:10There we go. Are you ready, lads? Here you go. Thirst quencher.
0:34:10 > 0:34:12- There you go.- Thank you. - That is my pleasure.
0:34:13 > 0:34:16- Oh, it smells fantastic. - It's not bad, it's a real refresher.
0:34:16 > 0:34:19Actually, I think summer time in the garden.
0:34:19 > 0:34:22- Cheers.- Cheers, gents. - Chin chin, gentlemen.
0:34:22 > 0:34:25Dolled up in a nice glass, this really does feel special.
0:34:25 > 0:34:29- Smashing.- It's good, isn't it? - Oh, yeah.
0:34:29 > 0:34:33Hey, I tell you what that would be brilliant with - vodka.
0:34:33 > 0:34:34OLLIE LAUGHS
0:34:34 > 0:34:36Ollie has really fixed us up.
0:34:36 > 0:34:40It's exiting to know that you can drop the pounds
0:34:40 > 0:34:45and still enjoy your food and a glass of wine.
0:34:45 > 0:34:47Yeah, it's a matter of pacing your extravagances,
0:34:47 > 0:34:48as well as cooking clever,
0:34:48 > 0:34:51and you know who has got this down pat? Our Liz.
0:34:51 > 0:34:55There we go, hope Si and Dave are happy.
0:34:55 > 0:34:58- It is actually really nice. - I like the basket.
0:34:58 > 0:34:59Beats a kebab any day.
0:34:59 > 0:35:01It is actually really good.
0:35:01 > 0:35:03And to make sure she stays on target,
0:35:03 > 0:35:06we have passed on Ollie's recipe for fake fizz.
0:35:06 > 0:35:10Cheers, I'm actually quite impressed, are you impressed?
0:35:10 > 0:35:12It's good that.
0:35:12 > 0:35:18And what if I told you that it's 19 calories a serving?
0:35:18 > 0:35:21You are joking? I could drink that all night.
0:35:22 > 0:35:28It's right there, Dave, what this is all about, low-calorie high times.
0:35:28 > 0:35:32Round at mine, its high-cal hijinx.
0:35:32 > 0:35:35You remember my bet with my lovely step-daughter, Iza?
0:35:35 > 0:35:39If I can't get into these jeans comfortably in the next three months,
0:35:39 > 0:35:42I will give you £500.
0:35:42 > 0:35:44Oh, my God, OK.
0:35:44 > 0:35:48If I do, you are going to be my slave for the year.
0:35:48 > 0:35:51What I am doing is to sneak chocolate everywhere, like his office,
0:35:51 > 0:35:54under the pillow, under his chair
0:35:54 > 0:35:57and maybe he will be tempted when nobody's looking.
0:35:57 > 0:35:59So she has been trying to scupper me from the start -
0:35:59 > 0:36:03I wondered why there was always a family bar in my sock drawer.
0:36:04 > 0:36:08Now, do YOU win or do I win?
0:36:08 > 0:36:10- Well, go and try them on.- OK.
0:36:12 > 0:36:13Not here.
0:36:13 > 0:36:16I'm not! Getting my shoes off.
0:36:18 > 0:36:22I think I lost. Look at that muffin top.
0:36:22 > 0:36:27These are my old jeans that I have never got into...
0:36:28 > 0:36:31The only thing is, they're not really stylish now, are they?
0:36:31 > 0:36:32Never were.
0:36:36 > 0:36:41I win, you lose. Go on, get us a cup of tea.
0:36:41 > 0:36:44Dave, it's the love of the family that has got us through.
0:36:47 > 0:36:50When we began this journey,
0:36:50 > 0:36:55I had to face up to my history, the fat kid taunted at school.
0:36:55 > 0:36:58When my mum sent me to Weight Watchers in the local church hall,
0:36:58 > 0:37:01I wanted to die of embarrassment.
0:37:01 > 0:37:05It was the family that got me through that, my big sister Ginny.
0:37:05 > 0:37:08It's always been there, that relationship with his sister,
0:37:08 > 0:37:12and somebody he massively looked up to.
0:37:12 > 0:37:16She had a car and she used to drop me off at the classes
0:37:16 > 0:37:19and then come back later and pick up the pieces.
0:37:19 > 0:37:24I don't remember much about Simon King aged eight, but Ginny does.
0:37:24 > 0:37:26There it is.
0:37:26 > 0:37:29For you to walk in, the age you were, darling,
0:37:29 > 0:37:32you didn't know what to expect.
0:37:32 > 0:37:33It was the scales though.
0:37:33 > 0:37:37There were those counterbalance scales, the biggest set of scales
0:37:37 > 0:37:39I have ever, ever seen, and you had to stand on them.
0:37:39 > 0:37:41But also you were slightly elevated
0:37:41 > 0:37:45so you were there for all to see which is just... My God.
0:37:45 > 0:37:52We adults don't give children enough credit about how much, instinctively, they know.
0:37:52 > 0:37:56Dad was dying, and there was a lot going on there.
0:37:56 > 0:38:01I knew that other dads were up and about and on their bikes,
0:38:01 > 0:38:07and I remember taking solace in biting a sandwich.
0:38:07 > 0:38:13It was my reaction to the stress of Dad being poorly was,
0:38:13 > 0:38:15"Mum, can I have a lolly?"
0:38:15 > 0:38:21And also, as well, of course, Mum used to have you in the kitchen
0:38:21 > 0:38:25cooking with her because it was also something you could do together.
0:38:25 > 0:38:27It kept you quiet for Dad, you know.
0:38:27 > 0:38:30Yeah, it did. It was awful for everybody.
0:38:30 > 0:38:33But I can't tell you how many nights Mum and I sat thinking,
0:38:33 > 0:38:35"Are we doing the right thing?"
0:38:35 > 0:38:38So there was a lot of dynamics going on
0:38:38 > 0:38:42as you walked into that room and things, you know.
0:38:42 > 0:38:46And, actually, thank God everybody was kind.
0:38:46 > 0:38:49You did absolutely fantastically well,
0:38:49 > 0:38:52and it hasn't been harmful to who you are now.
0:38:52 > 0:38:56I ate to deal with big scary feelings.
0:38:56 > 0:39:00Seeing Ginny and talking to her about the past has reminded me
0:39:00 > 0:39:02of just how much family matters.
0:39:02 > 0:39:04I'm doing this weight loss for them as well as me.
0:39:04 > 0:39:09The best thing about that is that he's going to be around
0:39:09 > 0:39:12for maybe a couple of hundred years, he's going to be very healthy.
0:39:12 > 0:39:17He's going to be as active as he is when he is 220 years old.
0:39:17 > 0:39:20And now that I have got my mojo back, Dylan and I
0:39:20 > 0:39:24are going to try something new together, sea kayaking.
0:39:24 > 0:39:28If you start trying to fight to stop it lifting up, then you lose.
0:39:28 > 0:39:29You are going to go in.
0:39:29 > 0:39:32Before I started this weight-loss adventure,
0:39:32 > 0:39:34there is no way I would have been able to do this.
0:39:34 > 0:39:38I don't think I would have fitted into the boat.
0:39:38 > 0:39:42A culmination of losing weight, being more motivated and active.
0:39:43 > 0:39:46It's all about getting wet.
0:39:48 > 0:39:50While Si gets in his work-out,
0:39:50 > 0:39:54I'm going to cook up a special seaside treat for the whole family.
0:39:54 > 0:39:57The combination of sea air and exercise
0:39:57 > 0:39:59is going to have Dylan and Si ravenous.
0:39:59 > 0:40:03So I have an idea for a one-pot wonder, skinny paella.
0:40:05 > 0:40:09Welcome to the Hairy Bikers' beachside cafe.
0:40:09 > 0:40:12Thing is, there's some recipes that lend themselves better
0:40:12 > 0:40:13to dieting than others.
0:40:13 > 0:40:18Typical paella is an unctuous extravaganza that can set you back
0:40:18 > 0:40:20630 calories for an average serving.
0:40:20 > 0:40:22The challenge will be to scale this back
0:40:22 > 0:40:25without compromising on flavour.
0:40:25 > 0:40:27First off, chicken thighs.
0:40:29 > 0:40:33Bit of oil, not too much mind, we are on a diet.
0:40:33 > 0:40:35But I have learnt that if I take the skin off,
0:40:35 > 0:40:38we can get the numbers down.
0:40:38 > 0:40:42Now chorizo, this is the dieting luxury.
0:40:42 > 0:40:44You can't have all that.
0:40:44 > 0:40:48One link packs 273 calories.
0:40:48 > 0:40:52But by my calculations, you can have a third of it.
0:40:52 > 0:40:56Without the skin on, this little bit should go a long way.
0:40:56 > 0:40:59It's an absolute flavour bomb, just sizzle that through
0:40:59 > 0:41:00and get it to sweat onto that chicken.
0:41:00 > 0:41:04And that smoky kind of pork fat goes great with the fish.
0:41:04 > 0:41:06Just let sweat down.
0:41:06 > 0:41:10Here, Janey, do you ever worry about your boys on the sea?
0:41:10 > 0:41:14Not really, no. I think they are quite comfortable out there.
0:41:21 > 0:41:22Oh, I love it!
0:41:27 > 0:41:30Not as easy as it looks, you know.
0:41:37 > 0:41:42Apparently, you can burn over 500 calories in an hour of sea kayaking,
0:41:42 > 0:41:46not including the energy it takes to get back into the boat.
0:41:46 > 0:41:48Just good to see him having fun with Dylan and playing,
0:41:48 > 0:41:50playing in the sea.
0:41:52 > 0:41:55The fat from the sausage, we are going to use
0:41:55 > 0:41:58to give the paella flavour.
0:41:58 > 0:42:00Most paellas are slathered with oil,
0:42:00 > 0:42:05but I have an idea to cut down by recycling what's already in the pan.
0:42:05 > 0:42:09As we say, the paella should have all the colours of an Ibizan sunset.
0:42:09 > 0:42:13Peppers, it's all sweating down nicely.
0:42:13 > 0:42:16It's a bit nouveux for paella but a bit of greens.
0:42:16 > 0:42:18We want to keep the vegetables up, you know,
0:42:18 > 0:42:20more veggies are a good thing.
0:42:20 > 0:42:22This is when a nicoise meets a paella.
0:42:26 > 0:42:29I tell you, once this garlic starts to warm up, Jane,
0:42:29 > 0:42:31they are going to be lured from the sea
0:42:31 > 0:42:34like Neptune from his mighty cavern.
0:42:34 > 0:42:38Usually, when I make a paella, I put in a whole pack of rice,
0:42:38 > 0:42:41but I reckon by bulking up the veg, I can use much less,
0:42:41 > 0:42:44keeping the carb calories low.
0:42:44 > 0:42:48Since I have been doing this diet, I have genuinely got more conscious
0:42:48 > 0:42:52about how much rice I cook, how much pasta I cook.
0:42:52 > 0:42:55And indeed, you know, in that way, I am eating less.
0:42:55 > 0:42:57Just get that rice so it's covered with the oil.
0:42:59 > 0:43:01Look at that, it's beautiful.
0:43:02 > 0:43:07While all that simmers away, it's time to get on with the seafood.
0:43:07 > 0:43:10This is better than fish and chips on the beach any day!
0:43:10 > 0:43:13It packs in fabulous flavour and should still come in
0:43:13 > 0:43:16at around 360 calories per portion.
0:43:16 > 0:43:18It all looks so rich and unctuous,
0:43:18 > 0:43:23but remember, the only oil in this is that one tablespoon of olive oil
0:43:23 > 0:43:26and that tiny bit of fat out of that piece of chorizo sausage.
0:43:29 > 0:43:34A few lemon wedges, get the boys out the sea, happy days.
0:43:39 > 0:43:41What an idiot.
0:43:44 > 0:43:45Dylan's cockpit has no water in it.
0:43:49 > 0:43:51My cockpit.
0:43:54 > 0:43:56I am starving.
0:43:56 > 0:43:58Boys, come and get it.
0:43:58 > 0:44:00Oh, nice one, Dave.
0:44:00 > 0:44:02Look at that eh?
0:44:02 > 0:44:04Oh, yes! How fantastic.
0:44:04 > 0:44:06Mrs K. Ladies first, boys.
0:44:06 > 0:44:09Ladies first, that's true, that's true.
0:44:09 > 0:44:12- Do you notice the difference now you've lost the weight?- Yeah.
0:44:12 > 0:44:15Do you know what it is, mate, you're just more motivated to do stuff,
0:44:15 > 0:44:17you know, get in and get involved.
0:44:17 > 0:44:20This is a big treat, thank you very much.
0:44:20 > 0:44:23Here we go, here's to us, thank you, Dave, thank you very much, mate.
0:44:23 > 0:44:26That's absolutely brilliant.
0:44:26 > 0:44:28It's good, isn't it?
0:44:28 > 0:44:31- What do you reckon? - It's amazing, yeah, really good.
0:44:31 > 0:44:35But it's perfectly balanced, all the flavours are epic. Dead impressive.
0:44:35 > 0:44:39In fact, there is more of the good stuff and less of the padding,
0:44:39 > 0:44:40like myself.
0:44:40 > 0:44:43It's just... We're just... It's just better.
0:44:43 > 0:44:47We have been able to indulge ourselves with celebratory foods
0:44:47 > 0:44:50we would never have thought we could have.
0:44:50 > 0:44:51But that paella has nudged us
0:44:51 > 0:44:5560 calories over our daily allowance of 1,200.
0:44:55 > 0:44:58And the final weigh-in is only days away.
0:44:58 > 0:45:02Remember Professor Roy's advice - regular exercise in combination
0:45:02 > 0:45:06with our calorie restriction will keep us shedding pounds.
0:45:06 > 0:45:09I have been doing a bit of training
0:45:09 > 0:45:11with Barrow rugby star Martin Ossler.
0:45:11 > 0:45:14I'm growing abs and lats where I only had fats.
0:45:18 > 0:45:20Looks a bit physical to me.
0:45:20 > 0:45:23I'm going to try a US Special Forces weight-loss trick.
0:45:25 > 0:45:29Here, Si, you look like a Navy Seal, all right.
0:45:36 > 0:45:41That's good buddy, try and make waves in it, try and make waves.
0:45:41 > 0:45:47That's cold, shine a light, that's proper freezing.
0:45:47 > 0:45:49You OK, Dad?
0:45:51 > 0:45:53All the way to the top, mate, killing it.
0:45:53 > 0:45:56Straighten your arms, extend your arms and flex. That's the one.
0:45:56 > 0:45:58HE GASPS AND SQUEALS
0:45:58 > 0:46:00How's it going?
0:46:00 > 0:46:03Well, apparently, what happens is the US Army think
0:46:03 > 0:46:06that you can burn twice the calories than you normally do
0:46:06 > 0:46:10just by lying still, by being in an ice bath.
0:46:10 > 0:46:13It looked like my dad had literally ran naked
0:46:13 > 0:46:15through the north pole and back.
0:46:17 > 0:46:22According to Martin, this sort of high intensity exercise
0:46:22 > 0:46:26burns around 600 or 700 calories an hour. Nice.
0:46:27 > 0:46:30Ohh, the ice man cometh. Has it worked?
0:46:30 > 0:46:31So that's 0.4 kilo I have lost
0:46:31 > 0:46:34by sitting in that stupid, freezing cold bath.
0:46:35 > 0:46:38OK, mate, the waiting is over.
0:46:38 > 0:46:43It all started here with professor Roy Taylor when he told us
0:46:43 > 0:46:45to lose around 2.5st each.
0:46:45 > 0:46:47I thought he was having a laugh.
0:46:47 > 0:46:49The old jeans are a lot roomier than they were three month ago.
0:46:49 > 0:46:51Hello, Roy.
0:46:51 > 0:46:53Dave, Si, it's great to see you.
0:46:53 > 0:46:54Good to see you.
0:46:54 > 0:46:56And you are looking fantastic.
0:46:56 > 0:46:58THEY CHEER
0:46:58 > 0:47:02I want to get rid of these, I never want to see them again.
0:47:02 > 0:47:04It's time to step up to the mark.
0:47:04 > 0:47:09Wow, 105.8 kilograms.
0:47:09 > 0:47:12You have smashed through the target, Kingy.
0:47:12 > 0:47:13105.8, excellent.
0:47:13 > 0:47:16I'm up next.
0:47:16 > 0:47:1894.6.
0:47:18 > 0:47:21- 94.6.- Get in!
0:47:23 > 0:47:26Give us in stone, pounds and ounces, how much Dave's lost,
0:47:26 > 0:47:28how much I have lost.
0:47:28 > 0:47:32Si, you were 19st 6lb,
0:47:32 > 0:47:36and you have come down to 16st 9lb.
0:47:36 > 0:47:39So virtually 3st there.
0:47:39 > 0:47:42- 3lb off 3st.- BOTH: Yes!
0:47:42 > 0:47:44That is excellent.
0:47:44 > 0:47:49And, Dave, you started at 17st 12lb
0:47:49 > 0:47:52and you have come down to 14st 13lb,
0:47:52 > 0:47:55so you are one pound off 3st.
0:47:55 > 0:47:58But of course, it's what we predicted at the start
0:47:58 > 0:48:00and it's what we set out to do.
0:48:00 > 0:48:02The simple matter of it is,
0:48:02 > 0:48:05that you have eaten less than you used to eat
0:48:05 > 0:48:06and you have lost weight.
0:48:06 > 0:48:10Upstairs to our dietician, Professor Ashley Adamson.
0:48:10 > 0:48:13Look at you.
0:48:13 > 0:48:15She's been with us through thick and thinner.
0:48:15 > 0:48:16Hello, gorgeous.
0:48:16 > 0:48:20- I thought you might want a bit of a snack.- What's this?
0:48:20 > 0:48:23Each of these trays represents the amount of weight
0:48:23 > 0:48:25each of you have lost.
0:48:25 > 0:48:27- What?- In three months?
0:48:27 > 0:48:33So we have got 6st of lard here, which is, between you, what you have.
0:48:33 > 0:48:36When you sat here, do you remember sitting here, OK,
0:48:36 > 0:48:38when you were sat there, you had it round you,
0:48:38 > 0:48:40and now we've got it on the table.
0:48:40 > 0:48:41Thank goodness for that.
0:48:41 > 0:48:43It's really quite shocking.
0:48:43 > 0:48:45It is shocking.
0:48:46 > 0:48:50You'll have to carry it because I can't.
0:48:51 > 0:48:52That really isn't good.
0:48:52 > 0:48:53No, that's not good.
0:48:53 > 0:48:58It's like being pregnant with a giant baby.
0:48:58 > 0:49:02That is really quite shocking, no wonder it shortens your life.
0:49:02 > 0:49:05And you're carrying that extra with you.
0:49:05 > 0:49:07I am absolutely gob-smacked.
0:49:07 > 0:49:12We know that, unfortunately, a lot of people who lose weight,
0:49:12 > 0:49:15regain that weight within a year.
0:49:15 > 0:49:18I'm not about to put it back on, mate, I tell you.
0:49:18 > 0:49:23Never say never. But do say hello to a whole new wardrobe.
0:49:23 > 0:49:28When we started, my dream was to get into Paul Smith's pants.
0:49:28 > 0:49:29To wear an off-the-peg suit.
0:49:29 > 0:49:33To be the size and shape of a fashionable man,
0:49:33 > 0:49:36instead of a blob, and now I am.
0:49:36 > 0:49:40The world of the beautiful people, this could be a first, you know.
0:49:40 > 0:49:43If I get to come somewhere like this and find something that fits.
0:49:43 > 0:49:46I've always had my own individual style.
0:49:46 > 0:49:50Yeah, Obelix meets Giant Haystacks.
0:49:51 > 0:49:55But you have always been a dedicated follower of fashion.
0:49:55 > 0:49:56Clothes maketh the man.
0:49:56 > 0:50:00I have, and buying this is how I will stay in shape,
0:50:00 > 0:50:03because I am never going to want to take it off.
0:50:03 > 0:50:07Love the suit, have you got the shirt in 17, this one?
0:50:07 > 0:50:09Yes, absolutely.
0:50:09 > 0:50:12The world of choice awaits.
0:50:18 > 0:50:19Kingy.
0:50:19 > 0:50:23Oh, hey, man, that looks great, turn around.
0:50:23 > 0:50:25Look at the gap on your shirt.
0:50:25 > 0:50:27I know, it's 17.5.
0:50:27 > 0:50:30Hey, man, that's like a nice fit.
0:50:30 > 0:50:34- Isn't it? Off-the-peg. Fashion.- Yes!
0:50:34 > 0:50:38Hey, you've done it, congratulations, well done, that's fabulous.
0:50:38 > 0:50:40You do realise that this is the beginning of a future that is
0:50:40 > 0:50:42going to cost me a fortune?
0:50:42 > 0:50:44Don't worry, you'll be saving it on takeaways.
0:50:49 > 0:50:52It's the end of the affair, Dave,
0:50:52 > 0:50:55back at the seaside where it all began.
0:50:55 > 0:50:58Dave's the same funny, loving, caring person
0:50:58 > 0:51:03but he's much happier, and I'm happier because of that.
0:51:03 > 0:51:06He's actually done it, that is more of a surprise than anything.
0:51:08 > 0:51:12Now, it's time for the final countdown, the last judgement,
0:51:12 > 0:51:16we know what we weigh, but how have our Big Eaters fared?
0:51:16 > 0:51:19So you are going to do fast feet, through the speed ladders,
0:51:19 > 0:51:22so try and do two in each rung. Great work.
0:51:22 > 0:51:25Like us, they are having a final burst of exercise.
0:51:25 > 0:51:29Trainer Martin Ossler will get the endorphins flowing.
0:51:29 > 0:51:30Big push, big push, big push great work.
0:51:30 > 0:51:34They started a couple of weeks after us but everyone's come a long way,
0:51:34 > 0:51:38nobody has been in competition with anyone but themselves.
0:51:38 > 0:51:43Yeah, and everyone has experienced some measure of triumph over flab.
0:51:45 > 0:51:49Right, come on, the moment is nigh.
0:51:50 > 0:51:53Feel the burn.
0:51:53 > 0:51:56So, Ann Hadlington with a start...
0:51:56 > 0:51:57THEY CHEER
0:51:57 > 0:52:01Ann began weighing even more than me, at 19st 10lb.
0:52:01 > 0:52:03THEY CHEER
0:52:03 > 0:52:05- 18st 10lb.- Back of the net!
0:52:05 > 0:52:06THEY CHEER
0:52:06 > 0:52:08Well done.
0:52:08 > 0:52:10What's the total loss from the beginning?
0:52:10 > 0:52:13- Well, since the beginning... - You have done a stone.
0:52:13 > 0:52:14A stone in three months.
0:52:14 > 0:52:16THEY APPLAUD
0:52:16 > 0:52:17Come on, you.
0:52:17 > 0:52:19I must say, Ken, you're looking trim.
0:52:19 > 0:52:22Ken's start weight was 18st 3lb.
0:52:23 > 0:52:25Yes, 16st 5lb.
0:52:25 > 0:52:28I'm type two diabetic, and losing this weight means that
0:52:28 > 0:52:31I can really, really control, if not lose, my diabetes.
0:52:31 > 0:52:33That's 1st 12lb gone.
0:52:33 > 0:52:35Ken's loss is astonishing,
0:52:35 > 0:52:38it will be hard for any of the others to beat.
0:52:38 > 0:52:40Well, I tell you what, you know who's next, don't you?
0:52:40 > 0:52:43It's Jonathon Saunders.
0:52:43 > 0:52:45THEY CHEER
0:52:45 > 0:52:4911 weeks ago Jon was 16st 5.75lb.
0:52:50 > 0:52:52And some 15st 3lb.
0:52:52 > 0:52:55Excellent, man.
0:52:55 > 0:52:56THEY APPLAUD
0:52:58 > 0:53:00That means you have lost 1st 2.75lb.
0:53:00 > 0:53:02Andrew!
0:53:02 > 0:53:04Andrew struggled with our low-cal regime from the start
0:53:04 > 0:53:08and he is a self confessed scale-o-phobe.
0:53:08 > 0:53:1119st exactly, then had a little hiccup
0:53:11 > 0:53:15and he said, now, the battle has begun at 19st 6lb.
0:53:17 > 0:53:1919st 4lb.
0:53:19 > 0:53:23Some of us find it easier than others, I do know what I need to do
0:53:23 > 0:53:27to lose weight and I haven't been doing it, it's as simple as that.
0:53:27 > 0:53:29Laura began weighing 13st 7lb.
0:53:29 > 0:53:33She has eaten big but cannily - has it worked?
0:53:33 > 0:53:34THEY CHEER
0:53:34 > 0:53:3612st 4lb.
0:53:36 > 0:53:39Amazing, she's shed 1st 3lb.
0:53:39 > 0:53:42Dave started at 14st, bang on.
0:53:42 > 0:53:45I've set myself a target of what I want my weight to be.
0:53:45 > 0:53:48Hopefully 13st-ish.
0:53:49 > 0:53:5112st 10lb.
0:53:51 > 0:53:55Fantastic, that's a loss of 1st 4 lb.
0:53:55 > 0:53:57I'm going to get on the scales every other day
0:53:57 > 0:54:00and keep my weight at that level.
0:54:00 > 0:54:02And if I go a couple of pounds up,
0:54:02 > 0:54:04I know I've got to be good for a couple of days.
0:54:04 > 0:54:09Gorgeous Liz had already lost 12st when we met her
0:54:09 > 0:54:11and she weighed in at 13st 3lb.
0:54:13 > 0:54:15THEY CHEER
0:54:15 > 0:54:181st 3lb. This is good.
0:54:18 > 0:54:20- This is good.- This is good.
0:54:20 > 0:54:23The hardest thing for me is going to be the maintenance,
0:54:23 > 0:54:25staying around the same sort of weight.
0:54:25 > 0:54:29Claire Mitchell is on holiday, but weighed herself before she went.
0:54:29 > 0:54:32She started out at 12st 4lb.
0:54:32 > 0:54:36I weigh in...11st 9.5lb.
0:54:36 > 0:54:39That's the lowest I've been yet.
0:54:39 > 0:54:40Well done, that's 8.5lb.
0:54:40 > 0:54:43Hey, listen, I think we have all done very well.
0:54:43 > 0:54:46I think it calls for a celebration, and what do you do to celebrate?
0:54:46 > 0:54:48You feast.
0:54:48 > 0:54:50But because of all the recipes we've got,
0:54:50 > 0:54:54we can have a guilt-free feast, but just as tasty.
0:54:54 > 0:54:57It's a low-cal cornucopia, and to enjoy it with us,
0:54:57 > 0:55:00some of the friends who have kept us sane during the process.
0:55:00 > 0:55:03THEY CHEER
0:55:03 > 0:55:06In this series, we've cooked everything from reduced-calorie breakfasts
0:55:06 > 0:55:11to high teas, dinners, snacks, picnics, and for this party
0:55:11 > 0:55:17a lemonade jelly that comes in at just 20 calories a helping.
0:55:17 > 0:55:18That's mine!
0:55:22 > 0:55:24Do you know, Ann, it's only 150 calories.
0:55:24 > 0:55:27If she eats the whole bowlful.
0:55:27 > 0:55:31The desserts that these two lads make, absolutely stomping.
0:55:31 > 0:55:34I'm going to keep the weight off and lose more,
0:55:34 > 0:55:38that is genuinely, honestly due to the Bikers' recipes.
0:55:38 > 0:55:41Like it says on the tin, Si, this is food you can love
0:55:41 > 0:55:43and still lose weight.
0:55:43 > 0:55:46I have learnt to make sure a treat is actually a treat.
0:55:46 > 0:55:48You sit down and you enjoy it
0:55:48 > 0:55:51and you take time to enjoy your treat instead of like eating on the go
0:55:51 > 0:55:53and eating stuff just because you think you want it.
0:55:53 > 0:55:55It's the beginning of a new life for me
0:55:55 > 0:55:58in the way that I'm going to change my lifestyle,
0:55:58 > 0:56:00look at things in a totally different way.
0:56:00 > 0:56:02The experience of a lifetime.
0:56:02 > 0:56:06It's not diet food, it's things that you can make for a family
0:56:06 > 0:56:09and that you can enjoy all the time, and it's low-calorie, as well.
0:56:09 > 0:56:11Even dietician Ashley Adamson's head has been turned
0:56:11 > 0:56:14by what she has tasted.
0:56:15 > 0:56:19What do you think, Doctor?
0:56:19 > 0:56:23Well, I was recommended the sweet and sour chicken so I've gone for that
0:56:23 > 0:56:27and that paella just looks so good, it all looks really, really good.
0:56:27 > 0:56:29Fantastic, innovative.
0:56:29 > 0:56:32- Innovative, that's what it is. - They're lovely, the tortilla bowls.
0:56:32 > 0:56:34Little gorgeous loveliness.
0:56:34 > 0:56:38Even a bit of cheese on the top, but it has been measured.
0:56:38 > 0:56:42Vacuuming up dishes without a thought for his waistline,
0:56:42 > 0:56:44our calorie guru, Professor Roy Taylor.
0:56:44 > 0:56:49With the cycling I do every day as part of just normal life,
0:56:49 > 0:56:51I don't particularly have to watch what I eat
0:56:51 > 0:56:55because over the years I just haven't put on weight.
0:56:55 > 0:56:58I can fit into the same trousers I wore when I was a student.
0:56:58 > 0:57:00Have you still got them?
0:57:00 > 0:57:03He's not just got them, he has got them with him.
0:57:03 > 0:57:08Inside this thin man, there's a proper old hippy trying to get out.
0:57:08 > 0:57:11What sort of music do you pick for a professor of age and vitality,
0:57:11 > 0:57:13Thin Lizzy?
0:57:13 > 0:57:15Not bad.
0:57:15 > 0:57:17Followed by Slim Whitman.
0:57:17 > 0:57:19I tell you, nothing by Chubby Checker.
0:57:19 > 0:57:21- Or Fats Domino. - This is getting good, Fat Boy Slim?
0:57:21 > 0:57:25- No, Doctor Feelgood. - I've got it.
0:57:27 > 0:57:29MUSIC: "I Feel Good" by James Brown
0:57:29 > 0:57:32# I feel good
0:57:32 > 0:57:34# I knew that I would now
0:57:34 > 0:57:38# I feel good... #
0:57:38 > 0:57:43In just a few weeks, we've lost 14st 2lb altogether,
0:57:43 > 0:57:46which is more than the Professor Roy in the all-together.
0:57:48 > 0:57:52Dr Roy is the coolest dude, isn't he?
0:57:52 > 0:57:55Isn't he, cutting the moves. We've done it.
0:57:55 > 0:57:57- It's been a journey.- It has.
0:57:57 > 0:57:59The thing is, Kingy,
0:57:59 > 0:58:03there is an achievement that you have yet to satisfy.
0:58:03 > 0:58:04One of your ambitions.
0:58:04 > 0:58:06Yes, it is.
0:58:06 > 0:58:08I will if you will.
0:58:11 > 0:58:15Come on, you're cheating! Get that top off.
0:58:15 > 0:58:18If you are not careful, I'll take my shorts off, as well.
0:58:39 > 0:58:42Subtitles by Red Bee Media Ltd