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Batch from Scratch Cooking for Less Season 2 Episode 5
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FunTranscript
00:00So how many meals do you reckon?
00:02Ten. And if we beat the traffic, we'll get a curry in your tummy in no time and sort that
00:06rumbling out.
00:06What rumble?
00:11Batch from scratch. Cooking for less with Lidl.
00:17Suzanne and I are back together.
00:18Lead the way, Professor Batch.
00:20Helping families up and down the country get control of their meal times.
00:25It is chaotic.
00:27That is an insane amount of snacks.
00:31As a dad of six kids, I know getting good healthy food on the table fast can be a nightmare.
00:36Grub is up!
00:38Like feeding the three bears, innit?
00:40With my batching tips and tricks, we're going to make those dreaded dinner times a thing of the past.
00:45Three minutes, your dinner is done, no fuss.
00:49We'll help struggling households.
00:51Oh! Could you eat that and not die?
00:54Who find feeding the family stressful.
00:56That chicken's off.
00:58We'll analyse what they eat.
01:00You're only getting a balanced diet 20% of the time.
01:05And what they spend.
01:07I thought that was a month!
01:08And thanks to some clever hacks and easy to follow recipes.
01:12Well done mate!
01:14We'll save them time.
01:15When in life does someone give you three weeks of your life back?
01:18And money.
01:19That's a good holiday isn't it?
01:21Revolutionising their meal times.
01:23What do we think boys?
01:24Amazing.
01:25Can we have this tomorrow?
01:27If you can't beat it, batch it.
01:30I can't see us ever going back.
01:33It's life changing isn't it?
01:34Definitely.
01:34It's a hug and a ball.
01:36Aw, come here.
01:42Today we're in Surrey.
01:45Where is he?
01:46To help a couple whose meal times are causing tension in the kitchen.
01:51If I can find Joe that is.
01:58Hey, hey.
01:59Hello Suzanne.
02:01Welcome to Frimley Lodge Park.
02:03What an entrance.
02:05Are we here to play on trains?
02:06Well as tempting as it is, no.
02:08We're here to help a couple whose relationship is on the verge of derailing.
02:12So down the road live Nathan and Matt.
02:14They're both fitness fanatics and moved in together six months ago.
02:18But their kitchen habits is starting to cause friction in their relationship.
02:22It can be really tricky moving in together for any relationship.
02:26But with a little bit of structure, we'll stop them hitting those buffers.
02:29It sounds to me, with a little bit of batching in their life, we can get them back on track.
02:34I'm off with the puns, shall we get going?
02:36Come on, jump on.
02:39Let's go.
02:42Well that's a joyous start to the morning.
02:44I love what way to start, eh?
02:48Wait.
02:49Wait.
02:50And go.
02:5133-year-old Nathan.
02:53Yes, good boys.
02:55And 37-year-old Matt got together two years ago.
02:59I think I knew from the start that Nathan was kind of the person I've been looking for.
03:03We just seemed to chill really well.
03:04Theo, come on.
03:06It's been the best start to a relationship you could ask for.
03:09Find your core, belly button to spine.
03:11The couple bonded over a shared love of fitness.
03:14Shoulders away from the ears.
03:15Nathan works as a fitness instructor, running classes from the crack of dawn to late at night.
03:21While finance manager Matt is an avid long distance runner, training most evenings.
03:31Hello, how you doing?
03:32Hey.
03:32Good.
03:33They might share the same interests, but when Nathan moved in with Matt six months ago, the cracks began to
03:39show.
03:40You had a good date?
03:41Generally everything in our relationship is near on perfect.
03:44It's only that frustration when it comes to cooking.
03:46You want to have dinner?
03:47You want to have chocolate bread?
03:50Matt has never learnt to cook, so he can't pitch in at meal times.
03:54Matt doesn't understand how to put food together from scratch at all.
03:58How can I get out of this?
04:00He's like nervous to cook. It makes him physically scared.
04:03I can make you a cup of tea or...
04:07I could...
04:08I've kind of left you to take on that role because I don't have the confidence to do it myself.
04:13He would probably burn cereal.
04:16Sorry.
04:18Harsh.
04:24See you a bit.
04:25See you a bit.
04:27Matt's lack of confidence, combined with evening training, leaves Nathan cooking alone most nights.
04:32I love that feeling of cooking, belting out a bit of wood in Houston.
04:36That's the best feeling in the world.
04:37But if you did that every night, it just takes the joy away.
04:40Dinner's actually basically done.
04:43And he's not back.
04:44With Nathan feeling the strain, he often results to quick convenient options.
04:48It'd be pizza all the time.
04:50No, they're not that bad pizzas. We buy the nice pizzas.
04:55Hey.
04:56You've got burnt pizza, you've got burnt meatballs, and you've got burnt chips.
05:01I get lazy because I just feel like, oh, I've got to do this all the time.
05:05And I don't want to.
05:08Not only is there friction in the kitchen, they're concerned their diet is affecting their active lifestyles.
05:15I think we both need to up our nutritional intake.
05:17To make your running better, my job better, and to lose a little bit of this podge.
05:23Instead of bringing them together, meal times are pushing this couple apart.
05:27I'm 37 now and it's the first time living with anyone.
05:30I think it's the perfect time to actually take that step and learn to cook.
05:34It's kind of now or never.
05:37With a relationship on the line, they've called us just in time.
05:42Lovely little Lane.
05:43And with the boys out the house...
05:45She looks nice, doesn't it?
05:46...we want to get to the root of their unharmonious meal times.
05:52Oh, wow!
05:54Look at the size of this.
05:55You could dance in this.
05:58Look what I've just seen.
06:01Pickled eggs.
06:02Are you going to have one?
06:03I'm just getting it ready for you, Joe.
06:07Do you want a liquid?
06:09Stop it.
06:11Are you flirting with me?
06:13I'm alright, thank you.
06:16Enough of this silliness, Joe.
06:18We've got work to do.
06:20Oh, hello!
06:22I think this is the herb, the snack, the bread.
06:27I've got everything in here.
06:28Organised drawers make cooking quicker, easier and less stressful.
06:33I've got a runny nose, I have some tissues.
06:35But there's none of that in this kitchen.
06:38Okay, that is the drawer that I'm desperate to sort.
06:40Why do I think that there's another one here?
06:42I've just got the feeling...
06:45Close it up, Joe.
06:47I don't think I've ever seen so many sauces.
06:51How do you think the leaf got in there?
06:54Shall we take that?
06:57With all this clutter, no wonder Matt's scared to cook.
07:01Jill.
07:02That fruit bowl.
07:03Have a bit of fruit.
07:04Oh, what am I going to pick?
07:05What shall I go for?
07:06I'll tell you what, I'll go for the lime, shall I?
07:10That's a sad old fruit bowl, isn't it?
07:13Something tells me they're not getting their five a day.
07:17Right, the fridge.
07:18I can already see there's more sauces.
07:21Oh!
07:23Do you think there's any more fresh food in here?
07:27That is a very sad, that is a sad looking vegetable drawer.
07:31We've got some broccoli that has definitely had its day.
07:35And we've just got one sole potato, how sad.
07:39Not much healthy stuff here either.
07:41Maybe in the freezer?
07:43They've got a bit of prawn toast.
07:45Oh, I love prawn toast.
07:46They definitely like a bit of convenience food.
07:48There's tons of it for two people.
07:50Not exactly what you'd expect from two fitness fanatics.
07:56Oh!
07:57Do you know, they've got like protein powders and peanut butter.
08:01On one hand, they're into fitness.
08:03Yeah.
08:04But on the other hand, you've got a lonely lime there with no friends in a fruit bowl.
08:07Time to meet them and get to the bottom of things.
08:11Hello, hello.
08:12How are you?
08:13Yeah, good, how are you?
08:14Nice to see you.
08:15How are you doing?
08:16How are you doing?
08:16Really nice to see you.
08:17How are you doing?
08:18Tell me, why do you need us?
08:20We need routine, desperately.
08:22Is there a cookie in the house?
08:24Yeah.
08:24No, you, it's you.
08:25No.
08:26It's definitely me.
08:27Are you not cooking?
08:27Yeah, you like cooking.
08:28I rely on Nathan very heavily for the cooking, yeah.
08:30Shall we take a seat and dig into it a little bit deeper?
08:33Yeah, I'd love to.
08:33Let's go.
08:35To understand just how divided Matt and Nathan's meal times have become,
08:39we installed cameras to track what they cook, what they buy, and what they eat.
08:46Time to have a look.
08:47Are you ready?
08:48We're ready.
08:52So, Nathan, you're obviously doing lots of the cooking.
08:56Matt, you're really into it.
08:57I'm just standing around.
08:59Whenever I've seen Matt in the kitchen, he's as far away from the cooker as possible.
09:05That's my way to do it, yeah.
09:06Stay out of the way.
09:07OK.
09:08So you don't cook at all?
09:09Not really, no.
09:10And how do you feel, Nathan, about being the cook all the time?
09:13When we first started, it was all OK.
09:15But then, as it goes on, it just gets really boring.
09:17Just every day, cooking, cooking.
09:18I can be out in the evening and then come back and he's like,
09:21so what's for dinner?
09:22And it's like, urgh!
09:23There's that little bit of tension.
09:24You get stressed about it because you feel like you should be doing more.
09:27Yeah, I mean, I don't want to have to rely on Nathan or what to cook.
09:30The one night Matt did step up to help really highlighted his lack of kitchen experience.
09:35I have never been so frustrated in my life than I was watching you cut an onion.
09:42This went on for half an hour.
09:45I've never seen anything like it.
09:47I honestly think my Rex could cut an onion better than Matt.
09:50I like the fact that you couldn't get the skin off so you decided,
09:53we'll just keep the skin on.
09:54It'll fall off at some point.
09:55It will do, won't it?
09:58We probably ate it.
10:00Extra crisp.
10:01The only other food Matt made was some rather unusual sandwiches.
10:05Jalapeno and ketchup flavour.
10:06Now me and Sudan, I've agreed we've never seen this combination of food before.
10:11You should try it.
10:12You teach me to batch cook, I'll teach you how to make a jalapeno sandwich.
10:15Hardly the snack I'd expect from a long distance runner.
10:20And Matt's sarnies weren't the only surprise.
10:23Are you just walking around with a jar of mayonnaise?
10:27Like Winnie the Pooh with the honey, you've just got the mayonnaise.
10:31So you're quite a snacker as well, really, aren't you?
10:34Yeah, massive.
10:35And our cameras revealed them to be quite the shoppers too.
10:38That's a lot of food for two people, guys.
10:42So this seems like a sort of daily occurrence.
10:45There was one day that we caught you going to the shop six times.
10:50Six times in one day.
10:52I think that might be a record.
10:53Wow.
10:55As well as watching their every move, we've totalled up exactly how much time and money the boys burn through
11:02each week.
11:02Shall we see what the stats say?
11:04Here we go.
11:07Wowza.
11:08Huge. Some big numbers.
11:09You're spending £259.48.
11:15It's actually four times the national average for a household of your size.
11:19It's quite shocking, I think. I didn't think it would be so high. It was eye-opening.
11:24The amount of money you're spending on shopping, you should be eating caviar, not tomato ketchup sandwiches, guys.
11:29Where's the money going?
11:31Now, when we added up the time that you spend shopping, cooking and preparing, it comes to 17 hours and
11:37two minutes per week.
11:39That's almost a whole day. It's scary to see how much time that is.
11:43Nathan, how does that make you feel? Because that is a lot of what you're doing.
11:49It's actually a horrible feeling because I feel like I come home quite a lot. I'm tired. I feel like
11:53I'm always working until I go to bed.
11:55And with convenience food a regular fallback, this supposedly health-conscious couple are only managing a balanced diet around 40
12:03% of the time.
12:04So you're actually only getting a little over half the amount of fruit and veg you should be eating every
12:10day.
12:11How does it make you feel, knowing that you're so much into your fitness, but you're neglecting quite a big
12:17part of being healthy?
12:19You can feel it in your body, right? You can feel it every day when you look in the mirror,
12:22you're like...
12:22Another bit of shakes. Yeah, a little bit of wobble on there, you know.
12:26They weren't that wobbly yesterday.
12:28I mean, you could have been an Olympic runner.
12:30Definitely not.
12:32My PBs could have been a little bit better if I'd actually, you know, eaten well.
12:36There's definitely better habits to be had.
12:38For such an active couple, their diet is definitely falling short of the mark.
12:42Reaching a balanced diet 40% of the time is horrific, especially as I promote everyone to live a healthier
12:49life.
12:50So, yeah, it's really bad.
12:52And the boys' habits risk hurting more than their fitness alone.
12:55They're putting pressure on the relationship too.
12:58Yeah, I think having seen the footage and how much time Nathan was doing the cooking and I was just
13:02sort of stood in the kitchen or just not being any help whatsoever.
13:05It was a bit eye-opening and maybe I could put myself to use and help out.
13:10If I was Nathan, it would frustrate the life out of me. If my partner was just there always waiting
13:16to be fed. So, the quicker we can get him mobile in the kitchen, the better for the relationship.
13:32Susan and I are in Surrey helping couple Nathan and Matt with their meal times.
13:37Dinner's up.
13:39Matt's complete lack of cooking skills means all the work falls to Nathan.
13:44And alongside the tension that this causes, they're not getting the nutrition that they need to fuel their active lifestyles.
13:51I love a ketchup sandwich with jalapenos in it. Which everyone says is disgusting, but until you try it, honestly,
13:58it's the best.
14:00We're here to help. But before we get batch cooking, we need to get this kitchen organised.
14:07I love your kitchen. It's all clean. It's beautifully done. And then...
14:13This beautiful drawer.
14:15There's lots of bottles sort of slightly upside down, just desperate to leak out. I mean, it gives me pure
14:22anxiety.
14:23I think it gives me anxiety as well, but I just live with it.
14:26This drawer sums it up. Kitchen organisation has gone out the window, but that's about to change.
14:32OK, let's get all these condiments out, decide what we're going to chuck, what we're going to keep and just
14:36give it a good clean down.
14:38While Suzanne and Nathan tackle the drawers...
14:42You ready? Yep.
14:43Matt and I are hitting the shops.
14:46Here we are, mate.
14:47Our stats revealed the boys shopped an average of 40 times a month.
14:52So this time we're going to do a shop slightly differently.
14:55Sounds good. We're going to use a list and it's going to be the only shop you have to do
14:57that week.
14:58Perfect.
14:59By streamlining those shops, not only will they save money, they'll have more time to spend with each other.
15:04Let's get some fruit and veg into your life, shall we?
15:07It's needed, yeah. Let's do it.
15:08Let's start with the red pepper.
15:10This pepper is one of your five a day and it's full of vitamin C.
15:13All the vitamin C you'll need for an entire day.
15:16All veg offers different health benefits, which is brilliant.
15:20Carrots for a good hit of vitamin A. Greens like broccoli are rich in vitamin K.
15:24Let's chuck that in there.
15:26Whilst red onions are a great source of vitamin B and potassium.
15:30Right. It's a good start already. Flying.
15:33This is why a broad range of veg is key to good health.
15:39With Nathan and Matt exercising daily, we want to get them batching healthy, high-protein meals.
15:44I do love a lamb steak.
15:46Instead of falling back on convenience food.
15:49Lovely jubbly.
15:50Lean meat is a great source of protein, but there are plenty of cheaper veggie options too.
15:56Let's talk eggs. We did see that you've got some pickled eggs.
15:59My dad likes to make them and every time he comes around, he brings me another batch.
16:02They're quite good for protein and for running.
16:03You're right. One medium egg has about seven grams of complete protein, which is incredible.
16:09Because they're both so active, Nathan and Matt could need up to 90 grams of protein per day, possibly even
16:15more on strenuous days.
16:16Shall we invite some more eggs into your life? But maybe not pickle these ones.
16:20Sounds excellent.
16:21I like it. I like the style.
16:24Oh dear boys.
16:26Right. Hello mate.
16:28Hello. How are you?
16:28In just one trolley, we've got all the ingredients needed to get Matt and Nathan batching.
16:33Lovely jubbly.
16:34Favourites, jalapenos.
16:35Oh, stop it.
16:37We've done our bit. Lovely. Thank you very much, sir.
16:40That weren't too bad, was it?
16:41That would do well, in and out.
16:43Time to see if Suzanne and Nathan have held up their end of the deal.
16:48Hello you two.
16:50Hello, hello.
16:51Hello. How are you doing?
16:51Oh wow, look. How are you doing?
16:53Good.
16:53This kitchen looks exactly the same as it was when I left it.
16:56You must have been really hard at work today, you two.
16:59We have been.
17:00In the freezer, we've stacked everything neatly, freeing up a whole shelf for batch cooked meals.
17:06But our biggest change is to the drawers of doom.
17:10Gone are the empty jars and expired sauces, and the rest has been organised into sections to make the ingredients
17:16easier to find.
17:18Oh wow, that looks completely different.
17:20That looks amazing. I don't know how you guys have got it so tidy.
17:24Much less intimidating for a novice cook like Matt.
17:27You can actually see what you've got in there.
17:32With the drawers organised, it's time to start batch cooking healthy, tasty meals for the freezer.
17:37And to tackle Matt's nerves in the kitchen, we're going right back to basics.
17:43My foolproof lamb tray bake is easy to make, full of flavour and just the thing to build Matt's confidence.
17:50Matt, you're looking petrified.
17:53I am, yes.
17:54It's always kind of scared me a little bit, cooking.
17:56So it tends to be just easy things that I can throw in the oven.
17:58Well, I want to show you a dish today that is just as easy as what you have been doing
18:02with a tiny bit of chopping, but so much flavour.
18:05So this is a minted lamb tray bake.
18:07I love lamb, but I wouldn't know how to cook it.
18:09Thankfully, the first step couldn't be more beginner friendly.
18:12Tinned potatoes.
18:14Put your potatoes into your bowl.
18:16Because we're batching, Matt's making one tray bake to eat right away, while I'm making another lot for the freezer.
18:22Next, grab your leeks.
18:23Yeah.
18:24And chop into one centimetre pieces.
18:26Look at you go.
18:28I'm on a roll now.
18:29And then put that leek in the bowl.
18:32Followed by broccoli.
18:34We've gone for tender stem because it only needs a quick trim, but regular florets work just as well.
18:40We're going to add a cup of frozen peas in.
18:44And finally, in goes the lamb.
18:46We're using leg steaks, but chops are a great alternative.
18:49Now we want to add flavour.
18:52A twist of salt and pepper, followed by a glug of oil.
18:56This is a lot simpler than I thought it would be.
18:59And lastly, my secret weapon, ready-made mint sauce.
19:03It's another condiment to add to your condiment drawer.
19:06Excellent.
19:07You can never have too many.
19:08It's a cheap, fuss-free hack for packing in flavour, and one jar is enough to add a minty zing
19:14to all eight portions.
19:15Give it all a good mix around.
19:19So what's great about this recipe is you could change your lamb for some chicken thighs, the mint sauce for
19:26some harissa.
19:27Amazing.
19:28Tip all the ingredients onto baking trays.
19:31Get your steaks, and you just want them to sit on top of the veg, because the flavour of those
19:36will go throughout the veg.
19:39And it's into the oven to bake for 30 minutes.
19:42With this one simple tray bake technique, Matt's unlocked a whole world of recipes, and he's got two nights sorted
19:49in the freezer.
19:50When you take it out of the freezer, put it in the fridge, let it defrost, and then when you
19:54come home from work, you're pouring it onto a tray and putting it in the oven.
19:58It does sound very easy.
20:00It really is that simple.
20:02With my work complete...
20:04Joe?
20:05You alright?
20:06...Joe's got the perfect side dish to take Matt's cooking skills to the next level.
20:10Come on.
20:10I'm going to show you how to make the most easy but delicious flatbread.
20:16Mix equal parts of self-raising flour and Greek yoghurt, which is packed with protein, then flavour with any herb
20:23you like.
20:23We're using oregano.
20:25Now, it's time to get your hands dirty.
20:28You can add garlic, you could add thyme, you could add paprika, some jalapenos.
20:34Oh yeah, now we're talking.
20:35Whatever you want.
20:36Knead for a few minutes and then roll into flatbreads.
20:40There you go.
20:41It doesn't need to be perfect.
20:43It's all going down one hole.
20:44Yeah, exactly.
20:46Fry for a couple of minutes on either side until brown, ready to serve with the lovely tray bake.
20:52A final sprinkle of feta boosts each portion to over 50 grams of protein.
20:57Perfect to support the boys' active lives.
21:00Now, time for Nathan to try Matt's first proper dish.
21:04There he is.
21:07Right, let's tuck in everyone.
21:12You've done well.
21:13I have to say, this is lovely guys.
21:16I still think cooking's scary but that's definitely made it seem a lot less scary.
21:19Like, I shy away and say I can't do it but I've just proven myself that I can.
21:23So Nathan, what do you think of Matt's cooking?
21:25So good.
21:26I'm really proud of you to even just like trying and jumping out of your comfort zone.
21:29Aww.
21:30You can cook every night now.
21:32Matt cooking is like the nicest feeling.
21:34Like just seeing his little face up there like, he was so proud.
21:38It's so nice seeing it, I'm going to cry.
21:40Simple protein packed meals like this are exactly what Nathan and Matt need to support their active lifestyles.
21:48And in my test kitchen, I've got a hack to help the boys get their protein, even on the busiest
21:53of evenings.
21:55Joe, I'm so excited to show you this because this is ultimate batching.
21:59What are we doing?
22:00Do you know when you're in the supermarket and you'll maybe get like a little silver tray
22:03and it'll have a couple of chicken breasts in it, it'll be made up in a certain way.
22:07It might have a bit of bacon.
22:09Bit of sauce around, yeah.
22:09Bit of sauce.
22:10I'm going to show you how you can make them in record time at a lower cost.
22:14Amazing, what are we doing?
22:15So we're going to make five different chicken meals for two people each.
22:18So I've got ten chicken breasts, it's going to save us money by buying in bulk.
22:22Okay.
22:23We're making our meals directly in the freezer bags to save washing up.
22:27You'll notice I'm using tongs, I don't want to keep washing my hands.
22:31Okay.
22:31We want to make these quick.
22:32First flavour, garlic and herb.
22:35Joe's adding olive oil, garlic puree and chopped parsley.
22:39Big squeeze of lemon.
22:40Big squeeze of lemon.
22:42And for flavour number two, I'm going Cajun.
22:45A splash of olive oil, Cajun seasoning and garlic puree.
22:49Seal it up about three quarters of the way.
22:53Take any air out you can with your fingers and seal the last bit
22:56and then just give it a mix around like that.
23:00That's all it takes and they're ready to cook or freeze.
23:04Two done.
23:04Let's do another two.
23:06Come on then, we're on a roll.
23:08Next, an Asian inspired one.
23:10Using dark soy sauce, more garlic puree, ginger puree, honey and some finely sliced spring onion.
23:18Here we go.
23:19And that's meal number three.
23:21Meal number three.
23:22Amazing.
23:23There's so many different varieties that you can do to flavour up your chicken like this.
23:28This next one, we're going to do a tandoori masala chicken one.
23:31Lovely.
23:32Indian is our go-to takeaway.
23:34Stacy, the boys, they love it.
23:36For this one, all you need is curry powder, natural yogurt and lemon.
23:41Seal it up and mix.
23:43You can have this on the barbecue if you want to or you can do it in the air fryer.
23:47It's just lovely.
23:48There you go.
23:49One tandoori chicken done in about two minutes.
23:53Also, if you don't just marinate chicken, you do some pork or you do some beef or you do some
23:57lamb.
23:57I've got all different meats.
23:59Exactly.
23:59I'm on board.
24:00You know what you're doing.
24:01I'm loving it.
24:02Last up, we're going Italian with tomato, basil and mozzarella.
24:06Make four cuts in each breast, being careful not to cut all the way through.
24:10Like that, Suzanne.
24:12Perfect.
24:13Then simply stuff with your filling.
24:15We're going to use a little bit of foil and then all I need to do is make a parcel.
24:20We've got our bag and in it goes.
24:23That's five protein-packed dishes ready for the freezer.
24:26Defrost in the fridge overnight and oven bake for around 30 minutes.
24:31So, Joe, here are the cooked versions.
24:34They all look amazing.
24:36To make it a full meal, simply add whatever store cupboard size you have at home.
24:40Things like wedgies, pasta or microwave rice work great.
24:44It looks incredible.
24:45It really does.
24:46The colours look so vibrant and also they're going to be saving you money because you've done it yourself.
24:51Yeah, saving time, money and head space.
24:54Well done.
24:54I didn't think you could do it, but you actually did.
24:57Always believe in me, Joe.
24:58I'm the expert.
25:05For the boys, protein-packed healthy meals are exactly what their active lifestyles demand.
25:10Especially for Nathan, who works as a fitness instructor.
25:16In three, in two, in one, come to standing.
25:21It is tough.
25:22It is demanding, but God, it's so fun.
25:24I absolutely love it.
25:25Well done, Robin.
25:26Keep going.
25:28You're getting the cardio workout and you're also getting everyone so hyped and it's the best feeling.
25:33Nathan may have a healthy work life, but he often fuels it with pricey protein powders and quick-fix oven
25:39meals.
25:40We egg each other on for bad food, which is the worst thing.
25:43Both me and Matt eat convenience food about three to four times a week.
25:46It's, like, massively impacting, like, the way we're living our lives.
25:49I think if we just don't change it now, we will never change it.
25:54To get Nathan's health game back on track, we're going to teach him a naturally high-protein, veg-packed twist
26:00on the classic frittata.
26:01And because it's freezable, we're making enough for another day, so there's always a healthy option on standby.
26:08This one's right up my street, so step aside, Suzanne. I've got this.
26:12Today we're going to show you how to make a Mexican-style frittata.
26:16I don't think I've ever even made a frittata before.
26:18Well, it's just like an omelette with a little Mexican twist.
26:21And like lots of frittatas, this one starts with diced potatoes.
26:25We're just going to dice them like this into little squares.
26:28Lovely jubbly.
26:29Leaving the skin on for maximum fibre.
26:31Right, so let's chuck the potatoes in there.
26:34Boil for ten minutes until tender.
26:36A little tip for you when you're cooking potatoes, always cook them from cold water and let them boil up
26:42so it'll cook from the inside outwards.
26:44I didn't know that.
26:45Well, you do know that.
26:46Now I don't.
26:47I wonder where you learnt that tip, Joe.
26:50Whilst the potatoes cook, it's on to the peppers.
26:54I feel like I'm trying to have a race with you.
26:55You might want to get it done before Joe, but you're doing it too quick.
26:58Calm down boys, it's not a competition.
27:01If you've got any leftover veg in the fridge, you can chuck that in there.
27:06It's really totally up to you.
27:08Chuck them in the pan.
27:09While the peppers soften, it's time for eggs.
27:12We're using 12 eggs because this is going to make a big frittata.
27:15So there'll be plenty left over.
27:18Perfect to portion up and batch in the freezer for an easy dinner or healthy on-the-go snack.
27:23To the eggs we are adding black pepper, salt and paprika.
27:28Perfect.
27:30Then it's on to the rest of the filling.
27:32Spring onion and coriander.
27:34I'll tell you a good chip with coriander.
27:36Yeah.
27:37You just screw it up into a little bowl.
27:40When you cut it, you get nice small bits.
27:46Time to assemble.
27:48To the peppers we're adding the drained potatoes, a tin of black beans.
27:53Ready?
27:54And the egg mixture.
27:55The black beans, they count as one of your five a day.
27:58So this frittata is giving you two and a half portions of your five a day.
28:03Not to mention the amount of protein that's in there as well.
28:05In fact, each portion has over 30 grams of protein, nearly 10 grams of fibre and all those vitamins from
28:12the peppers.
28:13Talk about eating healthy.
28:15Our frittata is starting to come away nicely from the edge.
28:17So I think we're nearly ready to put our topping on our frittata and plonk it into the oven.
28:23We're adding grated cheese.
28:25A bit of coriander.
28:27The spring onions.
28:28My mouth's already watering.
28:30And last but no means least, the star of the show, Matt's jalapenos.
28:36Let's chuck them on, shall we?
28:39Do you know what, before I lived with Matt, I hated jalapenos.
28:42Now I love them just because of him.
28:45To set the eggs and melt the cheese, the frittata goes into the oven.
28:49Just be sure to use a pan with a heat proof handle.
28:53Give that 15, 20 minutes, I'll go and get Matt.
28:55Perfect.
28:55Good work team.
28:57In under half an hour we've made a protein, veg and fibre packed meal.
29:01The boys can rustle up with these, keeping them away from the convenience foods on busy nights.
29:07That smells good.
29:08Oh wow, look at that eh?
29:10That looks impressive.
29:12Right, shall we have a taste?
29:15I'm really impressed.
29:16I can't believe how much veg and good stuff there is in there.
29:19And Matt, I have to say, I'm usually not a jalapeno fan, but I love it in this.
29:23Just missing the ketchup.
29:25We're not having ketchup.
29:26We're not having ketchup.
29:28What's more, there's plenty left to freeze.
29:30Wrapped in parchment to stop them sticking, they can be grabbed out one by one for a quick healthy snack.
29:36Great idea.
29:38What's just happening in that kitchen is going to benefit us massively.
29:41We're going to take it forward to implementing into the whole of our life, so I could really get used
29:46to this.
29:46Yeah.
29:56In Surrey, we're helping a busy couple whose mealtimes are in need of a reset.
30:01What are you cooking for dinner?
30:02Sausage pasta.
30:04With Matt clueless in the kitchen.
30:07Turn it around, it's the other way around, Matt.
30:09And Nathan, tired of doing all the work, mealtimes are pushing this couple apart.
30:14The one thing that's eating away in the both of us is food.
30:16He doesn't cook at all.
30:22To help smooth out this crack in their relationship, we want to get them working as a team.
30:27And I've got a dish that'll get them both excited to pitch in.
30:31My take on paella is simple to prep, full of flavour and packs in over 50 grams of protein per
30:37portion.
30:39Oh, the final cook, I've got you all in the kitchen.
30:42Lovely.
30:43Brilliant.
30:44And I feel like this is going to get you working together as a team, spending quality time together and
30:49who don't love a paella, right?
30:51Perfect, yeah. Sounds great.
30:52So the first step, Matt.
30:53Uh oh.
30:54Uh oh.
30:55Is the red onions.
30:56I spotted the red onions.
30:57So we'll top and tile it.
30:59Of course we could use frozen.
31:02That way, yeah?
31:03Yeah, that's it, nice and thin.
31:04But the more onion chopping practice Matt gets, the better.
31:07So now you're just going to dice it.
31:12That's it.
31:13Okay.
31:14Perfect.
31:15Oh my God.
31:17He's crying.
31:17He's so proud of you.
31:18I'm so proud of you.
31:21I love it when someone loves us cutting as much as me.
31:24Right.
31:24We're going to put everything into two bowls, okay?
31:27One bowl is going to be the paella that we're going to put in the oven.
31:30And the other one is the one that we're going to put in the freezer.
31:34Next chorizo.
31:35Choose a spicy one if you like a kick or a meld one if you don't.
31:38I feel like you look a lot more confident in the kitchen, which is nice to see.
31:42And smiling, which is good.
31:43Add to the bowl, along with frozen peppers.
31:46You want two cups in your bowl.
31:50It's lovely and colourful, didn't it?
31:52Mmm.
31:53Frozen peas.
31:54Look how much veg we're getting in this already.
31:58Tomato puree.
31:59Perfect.
32:00And boneless chicken thighs.
32:02If I've got a choice, I'll always go with a fire.
32:04They're a lot juicier, aren't they?
32:05Okay.
32:06If you want to keep it lean, you can use chicken breast instead.
32:09Or, for a proper budget saver, opt for boneless drum fillets.
32:13Okay, we will now want to start to add some flavour into our paella.
32:17So, we've got some paprika.
32:19Followed by salt and pepper.
32:21Nice.
32:22And some thyme.
32:24If you just pour against the grain, and all those little leaves,
32:28which are all the flavours in, will pop off.
32:31You've done that before.
32:32Or you could just buy dried and put a teaspoon in.
32:35For the batch we're eating now, we're adding some frozen prawns.
32:41Followed by rice.
32:43Instead of special paella rice, we're using basmati,
32:46as it's cheaper and easier to find.
32:49And then we want to put half a stock cube into each bowl.
32:52Look at that, you're a seasoned pro.
32:54What can I say?
32:55And finally, we're adding cold water to the one we're cooking now.
33:00And it really is as simple as that.
33:02Everything in one bowl, ready to go in the oven.
33:05We're using a paella pan, but any dish will work.
33:08Cover with foil and it's ready for the oven.
33:11I'll open the door for you to see teamwork.
33:14Bake for 40 to 50 minutes.
33:16There we go. We're in.
33:18And while we wait, we're freezing the other batch of chicken and veg for another night.
33:23So roughly three bits of chicken in each bag.
33:27To cook, the boys just need to defrost and mix with the rice and water.
33:31The prawns are kept separate so they stay frozen.
33:34Let me stick them in the freezer.
33:36Thanks, Joe.
33:37You's lot. Get the table set.
33:39Preparing another batch for the future.
33:41It just feels like you're investing your time to then get that time back another time.
33:46Yeah, not only are we getting more time back in the week,
33:48we're also spending more time together cooking.
33:50They've really nailed cooking as a team.
33:54Wow, that looks amazing.
33:56So good.
33:56Smells gorgeous.
33:58Now, fingers crossed they love to finish this just as much.
34:03It tastes so fresh, doesn't it?
34:05Really good, yeah. It's delicious.
34:06I never thought I'd be able to cook a bite out of the time.
34:08This is amazing.
34:09When me and Suzanne first got here, the kitchen was almost pushing you two apart.
34:15Whereas today, it's almost drawing you together.
34:17Now, we're like the power couple.
34:20We got it all.
34:23The meal tasted great, so we obviously did a good job together.
34:25And actually, it was really good fun, you know, spending that quality time with Nathan
34:28and achieving something at the end of it was really good.
34:30We call ourselves the batching bros.
34:33Bros, aren't we?
34:34That sounds odd.
34:37Batching, batching boys.
34:40Maybe we don't need anything.
34:42No, okay, maybe not.
34:44While cooking from scratch, the boys finally have full control over their dinners.
34:49And in my test kitchen, I've got a homemade snack to help them take charge of what goes into their
34:54treats too.
34:55Cookies, Joe. I absolutely love them.
34:57I want to show you how we can make the dough, keep it in the freezer.
35:00And we've always got it to hand, ready to cook whenever we want.
35:03There's nothing better than a warm cookie that you made yourself, is there?
35:09First step, cream together butter and castor sugar.
35:12And because these are chocolate chip cookies, Joe, you're on the chopping duty.
35:16Okey-dokey.
35:17Any type works, but we're going for lower sugar dark chocolate.
35:22Perfect chopping, as always.
35:24Thank you very much, Suzanne.
35:25I'm going to add our flour.
35:27Followed by vanilla extract and baking powder.
35:30And we're going to use an egg.
35:32Then it's back in with the mixer.
35:34Stand back.
35:38When mixed, incorporate your chocolate chunks.
35:42Right, there you go.
35:44And chill so the dough firms up.
35:49OK, Joe, it's been ten minutes.
35:51We're going to make them into the cookie dough balls.
35:53And I'm going to stuff them with some chocolate hazelnut spread.
35:57I'll stuff it, you.
35:58First, divide the dough into twelve and roll into balls.
36:01We want them all roughly the same size so that they cook together at the same time.
36:08And the kids are going to argue over who got the biggest one.
36:11Then make a small indentation in each ball.
36:14Now when you put your chocolate spread in, just put a little bit on.
36:19Gently fold it in.
36:21My top tip is to chill your spread beforehand to make it easier to work with.
36:26You can experiment with other fillings too.
36:28Peanut butter or biscuit spread work great.
36:31They all look pretty good, I would say.
36:33They are good.
36:34They're going to go into the freezer and I don't need to flash freeze these on a tray because they're
36:38quite sturdy.
36:39You're not going to save any for us today?
36:41I might have got some that I made earlier.
36:43I don't know why I dited you.
36:47Freeze for up to three months.
36:49The balls go in the oven frozen and will flatten as they cook.
36:52Bake for twelve to fourteen minutes or air fry one at a time.
36:57Right, are you ready to see this?
36:58Yeah, go on.
36:59Oh, look.
37:00The gooey middle.
37:02So nice.
37:04There's something about a warm cookie.
37:06Crunchy on the outside.
37:07Mmm.
37:08Gooey on the inside.
37:09I got the bigger bit.
37:10Cheers, big ears.
37:17When we arrived at Nathan and Matt's, tensions were simmering in their relationship.
37:23Matt lacked kinching confidence, leaving Nathan to cook every night.
37:27And for two people committed to fitness, their meals were simply not giving them the nutrition they needed.
37:35To set Nathan and Matt up for success, I've put together a 28-day balanced meal plan.
37:41It looks really, really good.
37:42Yeah, I mean, the variety and stuff there looks incredible.
37:45The daunting side is the shopping.
37:47Yeah, don't worry about that.
37:48We've been shopping.
37:50We know the truth to this right now, don't we?
37:52We've done the shop, I guess.
37:53From breakfast through to dinner, everything's planned out with quick, simple recipes to suit their busy lives.
38:01So we're quite often, we've been making double.
38:03And then by the time you get to week three and week four, you're eating a lot of things that
38:07you've already made in the freezer.
38:09So you're only going shopping four times for the whole month.
38:13Wow, so good.
38:15Regular convenience foods have been swapped out for healthy, homemade alternatives.
38:20Like my Chinese honey chicken and beef mince fajitas, providing all the nutrients two fitness bods need.
38:27Lots of colour, every one of them is packed with your protein, your fruit and veg allowance, it's all in
38:33there.
38:34And with several meals already in the freezer, they're hitting the ground running.
38:38Before you know that, Matt, you'll be getting your PBs back.
38:41I hope so, yes.
38:42This is the way to do it.
38:43Thank you for everything you've done, we hope we can put it to good use, thank you.
38:46Good luck.
38:49I feel like ever since we've moved in with each other, we haven't had that structure.
38:51And finally, we've got something there in front of us that we can work towards.
38:54I think we'll have some really good times cooking and then some really good meals ahead.
38:57That looks so good.
38:59I really think that in this case, routine can really restore some romance in this couple's relationship.
39:05In the back of my mind, I'm going to go back and I'm going to walk past the window and
39:10Matt's going to be in there like flicking pancakes, cooking a roast dinner.
39:14So my hopes are high, but I hope they stay that way.
39:25When we first met Nathan and Matt, dinner times were a daily dilemma and our cameras revealed a few home
39:32truths.
39:32You're spending £259.48.
39:38It's actually four times the national average for a household of your size.
39:41Wow.
39:42Despite being fitness fanatics, the hectic lives meant some unhealthy food choices.
39:47Reaching a balanced diet 40% of the time is horrific, especially as I promote everyone to live a healthier
39:53life.
39:54And with Matt's kitchen confidence at rock bottom, Nathan was left cooking every night.
39:59We'll be out in the evening and then come back and he's like, so what's for dinner? And it's like...
40:04To take the heat out of the mealtime tensions, we left them with a 28-day batch cooking plan, which
40:10if they stick to...
40:13...could save them a fortune.
40:14That is a lot of money.
40:18Two weeks on and the boys are off to a great start.
40:22Right, shall we have a bit of a look through and see what we've got actually batched so far?
40:24All right, if I pass them over, we've got three packs of the lamb mix, two paellas.
40:31Perigree chicken, 15 mils. Just from no extra time. Actually, it's been quicker.
40:36And it's no longer just Nathan doing all the work.
40:40I've been batching a honey chicken. One to cook for dinner and one to go in the freezer.
40:48I've just come home from work. And look.
40:51Making hake parcels.
40:53And what are you cooking for breakfast?
40:54We are having salmon and mushrooms on paper.
40:57He's a changed man.
41:00Dinner times are no longer a last-minute fault.
41:03It means fajitas. I think we should try and get some stuff for those. They look really good.
41:06And with Matt's newfound confidence, the boys are planning meals together.
41:10I'll do the flatbreads. I know what I'm doing.
41:12Yeah.
41:15When we met them, Nathan and Matt were spending an average of £259 a week on multiple shops.
41:22Today, I think we're going to try and get our shop to about under 80 quid.
41:26Yeah, I think we could do under 80. That's a good aim.
41:29Stick to the list like I showed you and you might be able to.
41:32Shall we get some fruit?
41:33First things first, let's reach that five a day.
41:36Want to get some blueberries? Maybe some bananas?
41:38Yeah, perfect.
41:39Bananas are perfect to fuel Matt's runs, full of energy-enriching potassium to help prevent muscle cramp.
41:46On tonight's menu are minced fajitas.
41:49Uh, beef mince?
41:50My recipe calls for minced beef.
41:52Can you have a look at the turkey mince? See how much they are?
41:55Yeah.
41:56But Nathan's got other ideas.
41:58This is cheaper. Yeah, let's go that. Let's go cheaper.
42:02Well done boys. Choosing turkey mince over beef can be a great way to keep your shop on budget.
42:08We have onions. We've got jalapenos.
42:11Not only are Nathan and Matt sticking to their list.
42:14We've got fruit, we've got eggs.
42:15They've turned a corner with healthy eating.
42:18So should we get some sea bass? Yeah, sea bass would be.
42:20Even making sure they get the recommended two portions of fish they need each week for a balanced diet.
42:27We're done. We smashed it.
42:30Hello.
42:31Nathan and Matt's average weekly food bill used to be just under 260 pounds a week.
42:37Here, I'll pass to you. You pack.
42:40So will they have stuck to their new 80 pound budget?
42:43Oh.
42:44So that's 79.90 then.
42:47Yeah, we did it.
42:49See, not only are we batches, we're bargain batches.
42:52That's great. Hey.
42:53See, we're not that expensive.
43:01So tonight we're making mince fajitas.
43:04So we get the peppers and the onions.
43:06Yeah.
43:07And we'll get chopping.
43:08Batching is definitely working for us.
43:10We're eating better.
43:12We're feeling healthier.
43:13Went for a nice run last night and, you know, it was the best one I've had in ages.
43:17Turkey.
43:17Nathan is keen to get out with me, so I'll put him through his paces.
43:21We're sharing a load a bit more.
43:23I'm loving it. I'm loving seeing you in the kitchen.
43:26Every week I'm getting more and more meals that I feel comfortable doing.
43:29There you go.
43:31I've actually enjoyed it more and more every time I do it.
43:34Rather than just standing there, can you do some of the cleaning whilst I'm cooking?
43:37Yes.
43:38Thank you, darling.
43:39I'll do some cleaning for you.
43:40Is this how it's going to be every night?
43:41Yeah.
43:42I can't have you standing there doing nothing whilst I'm cooking.
43:47Dinner is served.
43:48Shall we dig in?
43:49Yeah, perfect.
43:53It is so nice.
43:54So far, everything I've cooked, Nathan has said, has been delicious.
43:57So, I must have been doing something right or he's a good liar.
44:00I feel like this whole experience has added something extra to our relationship.
44:04Yeah, it definitely has.
44:05I feel like I love you even more, which is so tacky, but I do.
44:08It's cute.
44:16It's great to see the boys cooking healthy meals from scratch and embracing their new way of life.
44:22Now I'm going to show them just how much their lives could change if they stay on track.
44:29Hello, hello, we meet again.
44:30How are you doing?
44:31I'm really well, guys.
44:32How have you two been?
44:33Really good.
44:33Good, yeah.
44:34You helped Matt find his love for cooking and then me, I feel like I've just got my little spark
44:38back.
44:38We loved it.
44:39Honestly, we had a great time.
44:40I'll put together some stats to show you what you should expect if you stick to this plan for the
44:45next 12 months.
44:46Shall we have a little look?
44:48Yeah.
44:48That's good. Let's do it.
44:49Okey-dokey.
44:50Do-do-do.
44:54Right.
44:54Your yearly saving, if you stay on this journey, is £9,723.
45:02Wow.
45:03That is a lot of money.
45:05What would you do with money like that?
45:07I'm boring, I'd invest it.
45:09Holidays, aren't I?
45:10Absolutely not, it's shared.
45:12Massive holidays.
45:14Five grand for me, four for you.
45:17I'm sure that's how it works.
45:18Yeah.
45:19You should also expect to save 404 hours a year.
45:24That's nearly 17 whole days.
45:26You will be running a lot more, but also to have that time together is really important.
45:30If you stick to this journey, you should expect to have 80% more fruit and veg in your diet.
45:37Yeah.
45:38That is a huge number.
45:39And that also means that you'll be achieving a balanced diet almost all of the time.
45:43I think that's the most important one, really.
45:4580%.
45:45That's huge.
45:46Well, hopefully, this gives you the G up you need to stay on this journey.
45:51It's been a pleasure, guys.
45:52I've really enjoyed our time here.
45:54Honestly, thanks so much.
45:55Yeah.
45:55We really appreciate it.
45:56And hopefully, when I come back in ten years' time and go in your freezer, it'll be full of batch
46:00food.
46:00That's the plan.
46:02I think we can really benefit in so many ways, like cost, nutrition, everything.
46:07It makes it really exciting to keep it going.
46:09For our relationship, having that quality time, enjoying cooking together and getting us closer.
46:13This already has brought us a lot closer.
46:15This whole experience has brought us a lot closer.
46:17Yeah.
46:22Oh, my God.
46:24Next time.
46:25That is an insane amount of snacks.
46:27A family relying on convenience.
46:2965% of your meals are ultra-processed.
46:32That's shocking.
46:32As their busy lives are taking a toll.
46:35You don't want your kids living on noodles for the rest of their lives.
46:38But can batch cooking make a difference?
46:40Well done.
46:41Can we have this tomorrow?
46:42There's one in the freezer.
46:47Well, for the showstopper, a cake of the weirdest place they've ever slept.
46:51Wait until you see what Roisin Conate comes up with.
46:53The Great Celebrity Bake Off for Stand Up To Cancer is available to stream now.
46:56And next, we're about to discover which predator is going to be the first to go.
47:00Is it all about the art of the day?
47:02We'll find out in a brand new The Hunt Prey vs Predator.
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