- 3 hours ago
Batch from Scratch Cooking for Less S02E05
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00:00So, how many meals do you reckon?
00:02Ten.
00:02And if we beat the traffic, we'll get a curry in your tummy in no time and sort that rumbling
00:06out.
00:06What rumble?
00:11Batch from scratch.
00:13Cooking for less with Lidl.
00:17Suzanne and I are back together.
00:19Lead the way, Professor Batch.
00:20Helping families up and down the country get control of their meal times.
00:26It is fair.
00:28That 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!
00:53Could 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 mealtimes.
01:23What do we think, boys?
01:24Amazing.
01:25Can we have this tomorrow?
01:27If you can't beat it, batch it.
01:30Thank you.
01:31I 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.
01:36Oh, come here.
01:42Today we're in Surrey.
01:44Where is he?
01:46To help a couple whose mealtimes are causing tension in the kitchen.
01:51If I can find Joe, that is.
01:58Hey, hey, hello, 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 are 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.
02:34Enough with the puns.
02:35Shall 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.
02:58Here you go.
02:59I think I knew from the start that Nathan was kind of the person I'd been looking for.
03:03We just seemed to chill really well.
03:04Yeah, come on.
03:06It's been the best start to a relationship you could ask for.
03:09Find your core.
03:10Belly 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.
03:34They might share the same interests, but when Nathan moved in with Matt six months ago, the cracks began to
03:39show.
03:40Have you had a good day?
03:41Generally, everything in our relationship is near on perfect.
03:44It's only that frustration when it comes to cooking.
03:47You want to have dinner?
03:47You want to chop the 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.
03:58Yeah, how can I get that out of fitness?
04:00He's, like, nervous to cook you.
04:02Like, it makes him physically scared.
04:03I can make you a cup of tea, or I 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.
04:20See 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, bettering out that bit of Wynne 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 would be pizza all the time.
04:50No, they're not that bad pizzas. We buy the nice pizzas.
05:21Hey.
05:23Instead of bringing them together, mealtimes are pushing this couple apart.
05:27I'm 37 now and it's the first time living with anyone. I think it's the perfect time to actually take
05:32that step and learn to cook.
05:33You know, it's kind of now or never.
05:37With a relationship on the line, they've called us just in time.
05:41Lovely little Lane.
05:43And with the boys out the house...
05:45She looks nice, doesn't it?
05:46We want to get to the root of their unharmonious mealtimes.
05:52Oh, wow!
05:54Look at the size of this.
05:56You 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.
06:32I've got a runny nose, I have some tissues.
06:35But there's none of that in this kitchen.
06:37OK, that is a 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, have 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?
07:26Oh, that 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.
07:38How 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.
08:04On 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.
08:12Hello.
08:12How are you doing?
08:13How 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.
08:18Tell 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.
08:26That's definitely Nathan.
08:27Are you the cook?
08:27Yeah, you like cooking.
08:28No, I rely on Nathan very heavily for the cooking, yeah.
08:31Shall we take a seat and dig into it a little bit deeper?
08:32Yeah, yeah, sounds great.
08:33Yeah, I'd love to.
08:33Come to you soon.
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.
08:46It's time 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.
09:07Okay.
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 okay.
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, so what's for dinner?
09:22And it's like, urgh!
09:23It'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.
09:43Yeah.
09:45I've never seen anything like it.
09:46I 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, well, 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.
10:00The 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?
10:34Massive.
10:34And 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 have been a record.
10:54Wow.
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.
11:09Some 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.
11:21I didn't think it would be so high.
11:22And it's eye-opening.
11:24With the amount of money you're spending on shopping, you should be eating caviar.
11:27Not 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.
11:40Let's go to see how much time that is.
11:43Nathan, how does that make you feel?
11:44Because 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.
11:52I'm tired.
11:53I feel like I'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.
12:05So you're actually only getting a little over half the amount of fruit and veg you should be eating every
12:10day.
12:10Yeah, yeah, yeah.
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?
12:20You can feel it every day when you look in the mirror.
12:22Another bit of shakes.
12:23Yeah, a little bit of wobble on there, you know, yeah.
12:26They weren't that wobbly yesterday.
12:28I mean, you could have been an Olympic runner.
12:30I'd definitely 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.
12:51And 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, it was a bit eye-opening and
13:07maybe 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.
13:17So, 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 force 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.
13:55Which everyone says is disgusting, but until you try it, honestly, it'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.
14:11And then...
14:13This beautiful drawer.
14:15There's lots of bottles sort of slightly upside down, just desperate to leak out.
14:20I mean, it gives me pure anxiety.
14:23I think it gives me anxiety as well, but I just live with it.
14:25This drawer sums it up.
14:27Kitchen 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...
14:42Are you ready?
14:43Yeah.
14:43Matt and I are hitting the shops.
14:46Here we are, mate.
14:47Our stats reveal the boys shopped an average of 40 times a month.
14:51So this time we're going to do a shop slightly differently.
14:54Sounds good.
14:55We're going to use a list, and it's going to be the only shop you have to do that week.
14:58Perfect.
14:59By streamlining their 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.
15:19Carrots 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.
15:31It's a good start already.
15:32Flying.
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.
15:45I do love a lamb steak.
15:46Instead of falling back on convenience food.
15:49I'll be jubbling.
15:50Lean meat is a great source of protein, but there are plenty of cheaper veggie options, too.
15:56Let's talk eggs.
15:57We 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.
16:04You're right.
16:04One 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,
16:14possibly even more on strenuous days.
16:17Shall we invite some more eggs into your life?
16:18But maybe not pick all these ones.
16:20Sounds excellent.
16:21I like it.
16:22I like the style.
16:24Oh, dear boys.
16:26What?
16:27Hello, mate.
16:28Hello.
16:28How are you?
16:29In just one trolley, we've got all the ingredients needed to get Matt and Nathan batching.
16:33Lovely job, mate.
16:34Favourites, jalapenos.
16:35Oh, stop it.
16:37We've done our bit.
16:38Lovely.
16:38Thank you very much, sir.
16:40That weren't too bad, was it?
16:41That would do well.
16:42In 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.
16:51How are you doing?
16:51Oh, wow.
16:52How 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
17:15to make the ingredients easier to find.
17:18Oh, wow.
17:19That looks completely different.
17:20That looks amazing.
17:21I 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
17:36freezer.
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
17:48Matt's confidence.
17:50Matt, you're looking petrified.
17:53I am, yeah.
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
18:20another lot for the freezer.
18:22Next, grab your leeks.
18:24Yep.
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
18:39just 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
19:11and one jar is enough to add a minty zing to 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,
19:25the mint sauce for some 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
19:35because the flavour of those will go throughout the veg.
19:38And it's into the oven to bake for 30 minutes.
19:42With this one simple tray-bake technique,
19:44Matt's unlocked a whole world of recipes
19:47and he's got two nights sorted in the freezer.
19:50When you take it out of the freezer, put it in the fridge, let it defrost,
19:54and then when you come home from work,
19:55you'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 all right?
20:06Joe's got the perfect side dish to take Matt's cooking skills to the next level.
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,
20:19which is packed with protein,
20:21then flavour with any herb you 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,
20:31you 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 hour.
20:44Yeah, exactly.
20:45Fry for a couple of minutes on either side until brown,
20:49ready 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 it is.
21:06Right, let's tuck in, everyone.
21:12We've done well.
21:13I have to say, this is lovely, guys.
21:16I still think cooking's scary,
21:18but that's definitely made it seem a lot less scary.
21:20Like, I'm going to shy away and say I can't do it,
21:21but 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,
21:27try and jump in at your comfort zone.
21:29Aw.
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,
21:36he's so proud.
21:38It's so nice seeing it.
21:39I'm going to cry.
21:40Simple protein-packed meals like this
21:42are exactly what Nathan and Matt need
21:44to support their active lifestyles.
21:48And in my test kitchen,
21:50I've got a hack to help the boys get their protein,
21:52even on the busiest of evenings.
21:55Joe, I'm so excited to show you this
21:57because this is ultimate batching.
21:59What are we doing?
22:00Do you know when you're in the supermarket
22:01and you'll maybe get, like, a little silver tray
22:03and it'll have a couple of chicken breasts in it
22:05that'll be made up in a certain way?
22:07It might have a bit of bacon.
22:09Bit of sauce around there.
22:10Bit of sauce.
22:10I'm going to show you how you can make them
22:12in record time at a lower cost.
22:14Amazing.
22:15What are we doing?
22:15So we're going to make five different chicken meals
22:17for two people each.
22:18So I've got ten chicken breasts.
22:20It's going to save us money by buying in bulk.
22:22OK.
22:23We're making our meals directly in the freezer bags
22:26to save washing up.
22:27You'll notice I'm using tongs.
22:29I don't want to keep washing my hands.
22:31OK.
22:31I want to make these quick.
22:32First flavour, garlic and herb.
22:34Joe'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.
22:50Seal it up about three quarters of the way.
22:53Take any air out you can with your fingers
22:55and 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.
23:05Let's do another two.
23:06Come on in.
23:06We're on a roll.
23:08Next, an Asian inspired one.
23:10Using dark soy sauce, more garlic puree, ginger puree,
23:14honey and some finely sliced spring onion.
23:18There we go.
23:19And that's meal number three.
23:21Meal number three.
23:22Amazing.
23:23There's so many different varieties
23:25that 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.
23:34Stacey, the boys, they love it.
23:36For this one, all you need is curry powder,
23:39natural yoghurt and lemon.
23:41Seal it up and mix.
23:43You can have this on the barbecue if you want to
23:46or 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,
23:55you do some pork or you do some beef or you do some lamb,
23:58it's got all different meats.
23:59Exactly.
23:59I'm on board.
24:00You know what you're doing.
24:01I'm converting.
24:01I'm loving it.
24:02Last up, we're going Italian
24:04with tomato, basil and mozzarella.
24:06Make four cuts in each breast,
24:08being careful not to cut all the way through.
24:10Like that, Suzanne.
24:11Perfect.
24:13Then simply stuff with your filling.
24:15We're going to use a little bit of foil
24:17and 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.
24:27Defrost in the fridge overnight
24:28and oven bake for around 30 minutes.
24:31So, Jo, here are the cooked versions.
24:33They all look amazing.
24:36To make it a full meal,
24:37simply 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
24:48and also, you're going to be saving your money
24:50because you've done it yourself.
24:51Yeah, saving time, money and headspace.
24:54Well done.
24:55I didn't think you could do it, but you actually did.
24:57Always believe in me, Jo.
24:58I'm the expert.
25:05For the boys, protein-packed healthy meals
25:08are exactly what their active lifestyles demand,
25:11especially for Nathan, who works as a fitness instructor.
25:16In three, in two, in one, come to standing.
25:21It is tough, it is demanding, but, God, it's so fun.
25:24I absolutely love it.
25:25Come on, Robin.
25:26Keep going.
25:28You're getting a cardio workout
25:30and you're also getting everyone so hyped
25:32and it's the best feeling.
25:34Nathan may have a healthy work life,
25:36but he often fuels it with pricey protein powders
25:38and quick-fix oven meals.
25:40We egg each other on for bad food,
25:42which is the worst thing.
25:43Both me and Matt eat convenience food
25:45about three to four times a week.
25:46It's, like, massively impacting, like,
25:48the way we're living our lives.
25:50I think if we just don't change it now,
25:51we will never change it.
25:54To get Nathan's health game back on track,
25:57we're going to teach him
25:57a naturally high-protein, veg-packed twist
26:00on the classic frittata.
26:02And because it's freezable,
26:03we're making enough for another day,
26:05so there's always a healthy option on standby.
26:08This one's right up my street,
26:10so step aside, Suzanne.
26:11I've got this.
26:12Today, we're going to show you
26:13how 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
26:19with a little Mexican twist.
26:21And like lots of frittatas,
26:23this one starts with diced potatoes.
26:25We're just going to dice them like this
26:26into 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,
26:38always cook them from cold water
26:40and 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.
26:46No, I didn't.
26:47I wonder where you learnt that tip, Joel.
26:50Whilst the potatoes cook,
26:52it'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, Joel,
26:56but you're doing it too quick.
26:58Calm down, boys.
26:59It's not a competition.
27:01If you've got any, like, leftover veg in the fridge,
27:04chuck that in there.
27:06It's really totally up to you.
27:08Chuck them in the pan.
27:10While the peppers soften,
27:11it's time for eggs.
27:12We're using 12 eggs
27:13because this is going to make a big frittata.
27:16So there'll be plenty left over.
27:18Perfect to portion up
27:19and batch in the freezer
27:20for an easy dinner
27:21or healthy on-the-go snack.
27:23To the eggs,
27:24we are adding
27:25black pepper,
27:26salt
27:26and paprika.
27:28Perfect.
27:30Then it's on to the rest of the filling,
27:32spring onion
27:33and coriander.
27:34I'll tell you a good tip with coriander.
27:36Yeah.
27:37You just screw it up
27:38into a little bowl.
27:40Right.
27:40When you cut it,
27:43you get nice,
27:44small bits.
27:46Time to assemble.
27:48To the peppers,
27:49we're adding the drained potatoes,
27:50a tin of black beans...
27:53Ready?
27:53And the egg mixture.
27:55The black beans,
27:56they count as one of your five a day.
27:58So this frittata
27:59is giving you
28:00two and a half portions
28:02of your five a day.
28:03Not to mention
28:04the amount of protein
28:04that's in there as well.
28:06In fact,
28:06each portion
28:07has over 30 grams of protein,
28:09nearly 10 grams of fibre
28:11and all those vitamins
28:12from the peppers.
28:13Talk about eating healthy.
28:15A frittata is starting
28:16to come away nicely
28:17from the edge,
28:17so I think we're nearly ready
28:19to put our topping on a frittata
28:20and 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,
28:32the star of the show,
28:34Matt's jalapenos.
28:36Let's chuck them on, shall we?
28:39Do you know what?
28:39Before I lived with Matt,
28:41I hated jalapenos.
28:42Now I love them
28:43just because of him.
28:45To set the eggs
28:46and melt the cheese,
28:47the frittata goes into the oven.
28:49Just be sure to use a pan
28:51with a heatproof handle.
28:53Give that 15, 20 minutes,
28:54I'll go and get Matt.
28:55Perfect.
28:56Good work, team.
28:57In under half an hour,
28:58we've made a protein,
29:00veg and fibre-packed meal
29:01the boys can rustle up
29:02with these,
29:03keeping them away
29:04from the convenience foods
29:05on busy nights.
29:07That smells good.
29:08Oh, wow.
29:09Look at that, eh?
29:10That looks impressive.
29:12Right, should we have a taste?
29:15I'm really impressed.
29:16I can't believe how much veg
29:17and the good stuff
29:18there is in there.
29:19Matt, I have to say,
29:20I'm usually not a jalapeno fan,
29:22but I love it in this.
29:23Just missing the ketchup.
29:25We're not having ketchup.
29:28What's more,
29:29there's plenty left to freeze.
29:30Wrapped in parchment
29:31to stop them sticking,
29:32they can be grabbed out
29:34one by one
29:34for a quick, healthy snack.
29:36Great idea.
29:38What's just happening
29:39in that kitchen
29:40is going to benefit us massively.
29:41We're going to take it forward
29:43to implement it
29:44into the whole of our life,
29:45so I can really get used to this.
29:46Yeah.
29:56In Surrey,
29:57we're helping a busy couple
29:58whose meal times
29:59are in need of a reset.
30:01What are you cooking for dinner?
30:03Sausage pasta.
30:04With Matt clueless in the kitchen.
30:06Oh, bro.
30:07Turn it around,
30:08it's the other way around, Matt.
30:09And Nathan tired
30:10of doing all the work,
30:12meal times are pushing
30:13this couple apart.
30:14The one thing that's eating
30:15the way of the both of us
30:15is food.
30:17He doesn't cook at all.
30:22To help smooth out
30:23this crack in their relationship,
30:24we want to get them
30:25working as a team.
30:28And I've got a dish
30:29that'll get them both
30:30excited to pitch in.
30:31My take on paella
30:32is simple to prep,
30:34full of flavour,
30:34and packs in over 50 grams
30:36of protein per portion.
30:39Oh, the final cook.
30:41I've got you all in the kitchen.
30:42Lovely.
30:43Brilliant.
30:44And I feel like this
30:45is going to get you
30:45working together as a team,
30:47spending quality time together,
30:48and who don't love a paella, right?
30:51Perfect, yeah.
30:51Sounds great.
30:52So the first step, Matt,
30:55is the red onion.
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.
31:03Nice and thin.
31:04But the more onion chopping
31:05practice Matt gets,
31:07the better.
31:07So now you're just going to dice it.
31:12That's it.
31:13OK.
31:14Perfect.
31:16Oh, my God.
31:17He's crying.
31:17He's so proud of you.
31:18I'm so proud of you.
31:21I love when someone
31:22loves us cutting as much as me.
31:24Right, we're going to put
31:25everything into two bowls, OK?
31:27One bowl is going to be
31:28the paella that we're going
31:29to put in the oven,
31:30and the other one
31:31is the one that we're going
31:32to put in the freezer.
31:34Next chorizo,
31:35choose a spicy one
31:36if you like a kick,
31:37or a meld one if you don't.
31:39I feel like you look
31:40a lot more confident
31:41in the kitchen,
31:41which is nice to see.
31:42I'm smiling, which is good.
31:43Add to the bowl,
31:44along with frozen peppers.
31:46You want two cups in your bowl.
31:50It's lovely and colourful,
31:51didn't it?
31:52Mmm.
31:53Frozen peas.
31:54Look how much veg
31:55we're getting in this already.
31:58Tomato puree.
31:59Perfect.
32:00And boneless chicken thighs.
32:02If I've got a choice,
32:03I'll always go with a fire.
32:04A lot juicier, aren't they?
32:06If you want to keep it lean,
32:07you can use chicken breast instead,
32:09or for a proper budget saver,
32:11opt for boneless drum fillets.
32:13OK, we will now want to start
32:15to 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
32:26and all those little leaves,
32:28which will all the flavours in,
32:30will pop off.
32:31You've done that before.
32:32Or you could just buy dried
32:34and put a teaspoon in.
32:35For the batch we're eating now,
32:37we're adding some frozen prawns.
32:41Followed by rice.
32:43Instead of special paella rice,
32:45we're using basmati,
32:46as it's cheaper and easier to find.
32:49And then we want to put
32:50half a stock cube into each bowl.
32:52Look at that, you're a seasoned pro.
32:54What can I say?
32:55And finally,
32:57we're adding cold water
32:58to the one we're cooking now.
33:00And it really is as simple as that.
33:02Everything in one bowl,
33:04ready to go in the oven.
33:05We're using a paella pan,
33:07but any dish will work.
33:08Cover with foil
33:10and it's ready for the oven.
33:11I'll open the door for you.
33:12See, teamwork.
33:14Bake for 40 to 50 minutes.
33:17There we go.
33:17We're in.
33:19And while we wait,
33:20we're freezing the other batch
33:21of chicken and veg
33:22for another night.
33:23So roughly three bits
33:25of chicken in each bag.
33:27To cook,
33:28the boys just need to defrost
33:29and mix with the rice and water.
33:31The prawns are kept separate
33:33so they stay frozen.
33:34Let me stick them in the freezer.
33:36Thanks, Joe.
33:37You's lot.
33:37Get the table set.
33:39Preparing another batch
33:40for the future.
33:41It just feels like you're investing
33:42your time to then
33:43get that time back another time.
33:46Not only are we getting
33:47more time back in the week,
33:48we're also spending more time
33:49together cooking.
33:51They're really now cooking as a team.
33:54Wow, that looks amazing.
33:55Wow, that looks amazing.
33:56So good.
33:56So good.
33:57Smells gorgeous.
33:58Now, fingers crossed,
34:00they love to finish this
34:01just as much.
34:03It tastes so fresh, doesn't it?
34:05Really good, yeah.
34:05It's delicious.
34:06I never thought I'd be able
34:07to cook a bite out of the time.
34:08This is amazing.
34:09When me and Suzanne
34:10first got here,
34:11the kitchen was almost
34:12pushing you two apart,
34:14whereas today,
34:16it's almost drawn you together.
34:17Now, we're like a power couple.
34:20We've got it all.
34:23The meal tasted great,
34:24so we obviously did a good job together
34:25and actually it was really good fun
34:26spending that quality time
34:28with Nathan
34:28and achieving something
34:29at the end of it.
34:29It was really good.
34:31We call ourselves
34:31the Batching Bros.
34:33Bros, aren't we?
34:34That sounds odd.
34:37Batching...
34:37Batching Boys.
34:41Maybe we don't need anything.
34:42No, okay, maybe not.
34:44While cooking from scratch,
34:46the boys finally have
34:47full control over their dinners.
34:49And in my test kitchen,
34:50I've got a homemade snack
34:51to help them take charge
34:52of what goes into their treats too.
34:55Cookies, Joe.
34:56I absolutely love them.
34:57I want to show you
34:58how we can make the dough,
34:59keep it in the freezer,
35:00and we've always got it to hand,
35:02ready to cook whenever we want.
35:04There's nothing better
35:05than a warm cookie
35:06that you made yourself, is there?
35:08First step,
35:09cream together butter
35:10and castor sugar.
35:11And because these are
35:13chocolate chip cookies,
35:14Joe, you're on the chopping duty.
35:17Okey dokey.
35:18Any type works,
35:19but we're going for
35:20lower 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
35:28and baking powder.
35:30We're going to use an egg.
35:31Then it's back in with the mixer.
35:34No, stand back.
35:37When mixed,
35:39incorporate your chocolate chunks.
35:42Right, there you go.
35:44And chill so the dough firms up.
35:49OK, Joe,
35:50it's been 10 minutes.
35:51We're going to make them
35:52into the cookie dough balls
35:53and I'm going to stuff them
35:54with some chocolate hazelnut spread.
35:57I'll stuff it, you.
35:58First, divide the dough into 12
36:00and roll into balls.
36:02We want them all roughly
36:03the same size
36:04so that they
36:05cook together
36:06at the same time.
36:07and the kids
36:08aren't going to argue
36:09over who got the biggest one.
36:11Then make a small indentation
36:13in each ball.
36:14Now, when you put
36:15your chocolate spread in,
36:17just put a little bit on,
36:19gently fold it in.
36:21My top tip
36:22is to chill your spread beforehand
36:23to make it easier
36:24to work with.
36:26You can experiment
36:27with other fillings too.
36:28Peanut butter
36:29or biscuit spread
36:30work great.
36:31They all look pretty good,
36:33I would say.
36:33They are good.
36:34They're going to go
36:34into the freezer
36:35and I don't need
36:36to flash freeze these
36:37on a tray
36:37because they're quite sturdy.
36:39You're not going to save
36:39any for our...
36:40for us today?
36:41I might have got some
36:42that I made earlier.
36:43I don't know why
36:44I dited you.
36:47Freeze for up to three months.
36:49The balls go in the oven
36:50frozen
36:50and will flatten
36:51as they cook.
36:52Bake for 12 to 14 minutes
36:54or air fry one at a time.
36:57Right, are you ready
36:57to see this?
36:58Yeah, go on.
36:59Oh, look.
37:00The gooey middle.
37:02So nice.
37:04There's something
37:05about a warm cookie.
37:06Crunch on the outside.
37:07Mmm.
37:08Gooey on the inside.
37:09I got the bigger bit.
37:11Two figures.
37:17When we arrived
37:19at Nathan and Matt's,
37:20tensions were simmering
37:21in their relationship.
37:23Matt lacked
37:24kinching confidence,
37:25leaving Nathan
37:26to cook every night.
37:27And for two people
37:29committed to fitness,
37:30their meals were simply
37:31not giving them
37:32the nutrition they needed.
37:35To set Nathan and Matt
37:36up for success,
37:37I've put together
37:38a 28-day balanced meal plan.
37:41It looks really, really good.
37:42Yeah, I mean,
37:43the variety and stuff there
37:44looks incredible.
37:45The daunting side
37:46is the shopping.
37:47Yeah, don't worry about that.
37:48We've been shopping.
37:49We know the tricks
37:51of the trade there,
37:51don't we?
37:52We've done the shop,
37:52I guess.
37:53From breakfast
37:54through to dinner,
37:55everything's planned out
37:56with quick, simple recipes
37:58to suit their busy lives.
38:01So we're quite often,
38:02we've been making double
38:03and then by the time
38:04you get to week three
38:05and week four,
38:05you're eating a lot of things
38:07that you've already made
38:08in the freezer.
38:09So you're only going shopping
38:10four times
38:11for the whole month.
38:13Wow.
38:13So good.
38:15Regular convenience foods
38:16have been swapped out
38:17for healthy,
38:18homemade alternatives.
38:20Like my Chinese honey chicken
38:21and beef minced fajitas,
38:23providing all the nutrients
38:25two fitness bods need.
38:27Lots of colour.
38:28Every one of them
38:29is packed with your protein,
38:31your fruit and veg allowance.
38:32It's all in there.
38:34And with several meals
38:35already in the freezer,
38:36they're hitting the ground running.
38:38Before you know that,
38:39Matt,
38:39you'll be getting your PBs back.
38:41I hope so, yeah.
38:42This is the way to do it.
38:43Thank you for everything
38:44you've done.
38:44We hope we can put it
38:45to good use.
38:46Thank you.
38:46Good luck.
38:47See you later.
38:49I feel like ever since
38:49we've moved in with each other,
38:50we haven't had that structure
38:51and finally we've got
38:52something there in front of us
38:53that we can work towards.
38:54I think we'll have
38:55some really good times cooking
38:56and then some really good meals ahead.
38:58That looks so good.
38:59I really think that in this case,
39:01routine can really restore
39:02some romance
39:03in this couple's relationship.
39:05In the back of my mind,
39:07I'm going to go back
39:08and I'm going to walk past
39:09the window
39:09and Matt's going to be in there
39:11like flicking pancakes,
39:13cooking a roast dinner.
39:14So my hopes are high.
39:15But I hope they stay that way.
39:25When we first met Nathan and Matt,
39:28dinner times were a daily dilemma
39:29and our cameras revealed
39:31a few home truths.
39:33You're spending
39:36£259.48.
39:38It's actually four times
39:39the national average
39:40for a household of your size.
39:41Wow.
39:42Despite being fitness fanatics,
39:44their hectic lives
39:45meant some unhealthy food choices.
39:47Reaching a balanced diet
39:4840% of the time
39:49is horrific,
39:51especially as I promote
39:52everyone to live a healthier life.
39:54And with Matt's kitchen confidence
39:56at rock bottom,
39:57Nathan was left cooking every night.
39:59We'd be out in the evening
40:00and then come back
40:01and he's like,
40:02so what's for dinner?
40:03And it's like,
40:03urgh!
40:04To take the heat
40:05out of mealtime tensions,
40:06we left them
40:07with a 28-day batch cooking plan,
40:10which if they stick to,
40:12could save them a fortune.
40:14That is a lot of money.
40:18Two weeks on
40:19and the boys are off
40:20to a great start.
40:22Right,
40:22shall we have a bit of a look through
40:23and see what we've got
40:23actually batched so far?
40:25Five passing over.
40:26We've got three packs
40:27of the lamb mix,
40:29two paellas,
40:31perigree chicken,
40:3215 mils,
40:33just from no extra time.
40:35Actually,
40:35it's been quicker.
40:36And it's no longer
40:37just Nathan doing all the work.
40:40I've been batching
40:41a honey chicken,
40:43one to cook for dinner
40:43and one to go in the freezer.
40:48I've just come home from work
40:50and look,
40:51making hake parcels.
40:53And what are you cooking
40:54for breakfast?
40:55I'm having salmon
40:56and my friends on paper.
40:57He's a changed man.
41:00Dinner times
41:01are no longer
41:01a last minute fault.
41:03It means fajitas.
41:04I think we should try
41:04and get some stuff
41:05for those.
41:05They look really good.
41:06And with Matt's
41:06newfound confidence,
41:08the boys are planning
41:09meals together.
41:10I'll do the flatbreads
41:11now I know what I'm doing.
41:12Yeah.
41:12Yeah.
41:15When we met them,
41:16Nathan and Matt
41:17were spending an average
41:18of £259 a week
41:20on multiple shops.
41:22Today,
41:23I think we're going to try
41:23and get our shop
41:24to about 100 quid.
41:26Yeah,
41:26I think we could do
41:26under 80.
41:27Yeah.
41:27That's a good aim.
41:29Stick to the list
41:29like I showed you
41:30and you might be able to.
41:32Shall we get some fruit?
41:33First things first,
41:34let's reach that
41:35five a day.
41:36Want to get some blueberries?
41:37Maybe some bananas?
41:38Yeah,
41:38perfect.
41:39Bananas are perfect
41:40to fuel Matt's runs,
41:42full of energy
41:42and rich in potassium
41:43to help prevent
41:44muscle cramp.
41:46On tonight's menu
41:47are mince fajitas.
41:49Beef mints?
41:50My recipe calls
41:51for minced beef.
41:52Can you have a look
41:53at the turkey mints?
41:54See how much they are?
41:55Yeah.
41:56But Nathan's got
41:57other ideas.
41:58This is cheaper?
41:59Yeah,
42:00let's get that.
42:00Let's go cheaper.
42:02Well done,
42:03boys.
42:04Choosing turkey mints
42:05over beef
42:05can be a great way
42:06to keep your shop
42:07on budget.
42:08We have onions,
42:10we've got jalapenos.
42:11Not only are Nathan
42:12and Matt
42:12sticking to their list,
42:14we've got fruit,
42:15we've got eggs.
42:15They've turned a corner
42:16with healthy eating.
42:18So should we get
42:19some sea bass?
42:19Yeah,
42:20sea bass are good.
42:20Even making sure
42:21they get the recommended
42:22two portions of fish
42:23they need each week
42:24for a balanced diet.
42:27We're done.
42:27We smashed it.
42:28Yep.
42:30Hello.
42:31Nathan and Matt's
42:32average weekly food bill
42:33used to be just under
42:35260 pounds a week.
42:37Yeah,
42:37I'll pass to you.
42:38You pack.
42:40So,
42:40will they have stuck
42:41to their new
42:4280 pound budget?
42:43Oh.
42:44So that's 79.90 then.
42:47Yeah,
42:47we did it.
42:49See,
42:49not only are we batches,
42:51we're bargain batches.
42:52That's great.
42:52Hey.
42:53See,
42:54we're not that expensive.
43:01So,
43:02tonight we're making
43:02mince fajitas,
43:03so we get the peppers
43:05and the onions.
43:06Yeah.
43:07And we'll get chopping.
43:08Batching is definitely
43:09working for us.
43:10We're eating better.
43:12We're feeling healthier.
43:13Went for a nice run
43:14last night
43:14and it was the best
43:15one I've had in ages.
43:17Turkey.
43:17Nathan is keen
43:18to get out with me
43:19so I'll put him
43:20through his paces.
43:21We're sharing
43:22a load a bit more.
43:23I'm loving it.
43:24I'm loving seeing
43:24you in the kitchen.
43:26Every week
43:26I'm getting more
43:27and more meals
43:28that I feel comfortable
43:29doing.
43:29There you go.
43:31I'm actually enjoying
43:31it more and more
43:32every time I do it.
43:34Rather than just
43:34standing there,
43:35can you do some
43:36of the cleaning
43:36whilst I'm cooking?
43:37Yes.
43:38Thank you, darling.
43:39I'll do some
43:39cleaning for you.
43:40Is this how it's
43:40going to be
43:41every night?
43:41Yeah.
43:42I can't have you
43:42standing there
43:42doing nothing
43:43whilst I'm cooking.
43:47Dinner is served.
43:48Shall we dig in?
43:49Yeah, perfect.
43:51Mmm.
43:53It is so nice.
43:54So far,
43:55everything I've cooked,
43:55Nathan has said,
43:56has been delicious.
43:56So I must be doing
43:57something right
43:58or he's a good liar.
44:00I feel like this whole
44:01experience has added
44:02something extra
44:03to our relationship.
44:04Yeah, definitely has.
44:05I feel like I love you
44:05even more,
44:06which is so tacky,
44:07but I do.
44:08It's cute.
44:16It's great to see the boys
44:18cooking healthy meals
44:19from scratch
44:19and embracing
44:20their new way of life.
44:22Now I'm going to show them
44:23just how much
44:24their lives could change
44:25if they stay on track.
44:29Hello, hello.
44:30We meet again.
44:30How are you doing?
44:31It's done really well, guys.
44:32How have you two been?
44:33Really good.
44:34Good, yeah.
44:34You helped Matt
44:34find his love for cooking
44:35and then me,
44:36I feel like I've just
44:37got my little spark back.
44:38We loved it.
44:39We honestly had a great time.
44:40I'll put together
44:41some stats to show you
44:42what you should expect
44:43if you stick to this plan
44:44for the next 12 months.
44:46Shall we have a little look?
44:48Yeah.
44:48That's good.
44:48Let's do it.
44:49Thank you.
44:49Okay.
44:50Do, do, do.
44:54Right.
44:55You're yearly saving
44:56if you stay
44:57on this journey
44:58is £9,723.
45:02Wow.
45:03That is a lot of money.
45:05What would you do
45:06with money like that?
45:07I'm boring.
45:08I'd invest it.
45:09Holidays, isn't it?
45:10Absolutely not.
45:11It's shared.
45:12Massive holidays.
45:14Five grand for me.
45:15Four for you.
45:17That's not how it works.
45:18Yeah.
45:19You should also expect
45:20to save 404 hours a year.
45:24That's nearly 17 whole days.
45:26You will be running a lot more.
45:28But also to have that time together
45:30is really important.
45:31If you stick to this journey,
45:32you should expect
45:33to have 80% more fruit and veg
45:36in your diet.
45:37That is a huge number.
45:39And that also means
45:40that you'll be achieving
45:41a balanced diet
45:42almost all of the time.
45:43I think that's the most
45:44important one, really.
45:4580%.
45:46It's huge.
45:46Well, hopefully,
45:47this gives you the G up
45:49you need to stay
45:50on this journey.
45:51It's been a pleasure, guys.
45:52I've really enjoyed
45:53our time here.
45:54Honestly, thanks so much.
45:55Yeah, we appreciate it.
45:56And hopefully,
45:56when I come back
45:57in 10 years' time
45:58and go in your freezer,
45:59it'll be full of batch food.
46:00That's the plan.
46:02I think we can really
46:03benefit in so many ways,
46:05like cost, nutrition,
46:06everything.
46:07It makes it really exciting
46:08to keep it going.
46:09For our relationship,
46:10having that quality time,
46:11enjoying cooking together
46:11and getting us closer.
46:13This already has
46:14brought us a lot closer.
46:15This whole experience
46:16has brought us a lot closer.
46:22Oh, my God.
46:24Next time.
46:25That is an insane
46:26amount of snacks.
46:27A family relying
46:28on convenience.
46:2965% of your meals
46:31are ultra-processed.
46:32That's shocking.
46:32As their busy lives
46:33are taking a toll.
46:35You don't want your kids
46:36living on noodles
46:37for the rest of their lives.
46:38But can batch cooking
46:39make a difference?
46:40Well done.
46:41Can we have this tomorrow?
46:42There's one in the freezer.
46:47Well, for the showstopper,
46:49a cake of the weirdest
46:49place they've ever slept with,
46:51until you see
46:51what Roisin Conate comes up with.
46:53The great celebrity bake-off
46:54for Stand Up To Cancer
46:55is available to stream now.
46:56And next,
46:57we're about to discover
46:58which predator
46:59is going to be
46:59the first to go.
47:00Is it all about
47:01the art of the deal?
47:02We'll find out
47:03in a brand new
47:03The Hunt to Prey
47:04versus Predator.
47:05The Hunt to Prey
47:07The Hunt to Prey
47:13The Hunt to Prey
47:17The Hunt to Prey
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