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Season 1
In tonight's opener the intrepid duo go wartime. They dress up in genuine 1940s clobber and grab their ration books for a week to find out what Mr and Mrs Joe Public ate during the
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In tonight's opener the intrepid duo go wartime. They dress up in genuine 1940s clobber and grab their ration books for a week to find out what Mr and Mrs Joe Public ate during the Second World War. The diet - including Spam, dried egg, Wheaties, special margarine, the National Loaf and vast quantities of potatoes - were genuine Government-approved foods and the recipes are authentically prepared with the help of chef Allegra McEvedy.
Restaurant critic Giles Coren and writer and performer Sue Perkins try the food of Restoration Britain in the 1660s, a time of fire and plague. They both don wigs, with Giles in tight
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Restaurant critic Giles Coren and writer and performer Sue Perkins try the food of Restoration Britain in the 1660s, a time of fire and plague. They both don wigs, with Giles in tight breeches and Sue in wide skirts. They snack on coxcombs, eel pie and copious amounts of small beer.
As Giles dons top hat and waxed moustache, Sue dresses up in tight corset and outrageously wide skirts. During the week, they visit the Natural History Museum to try the food of Charles
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As Giles dons top hat and waxed moustache, Sue dresses up in tight corset and outrageously wide skirts. During the week, they visit the Natural History Museum to try the food of Charles Darwin's Glutton Club. Cooking for them at home is best selling cookery writer Sophie Grigson.
Restaurant critic Giles Coren and writer and performer Sue Perkins spend a week going back to the food of their childhood in the 1970s. Cooking for them at home is top chef Mark Hix as
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Restaurant critic Giles Coren and writer and performer Sue Perkins spend a week going back to the food of their childhood in the 1970s. Cooking for them at home is top chef Mark Hix as they go down culinary memory lane. A soundtrack of 70s faves completes the picture of a time which seemed permanently sunny. The nation was slimmer and healthier in the 70s than they are today so after 7 days Sue and Giles discover whether their diet has been good for them.
Giles Coren and Sue Perkins spend a week going back to the food of Elizabeth I and William Shakespeare. Cooking for them is top chef Paul Merrett. Giles puts on his codpiece and Sue
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Giles Coren and Sue Perkins spend a week going back to the food of Elizabeth I and William Shakespeare. Cooking for them is top chef Paul Merrett. Giles puts on his codpiece and Sue makes up like Queen Bess. They discover the joys of sheep's head decorated with offal, the dish that bleeds and leaping frog pie. Giles tries some cupping and Sue learns the lute. With so many new foods to try from the New World, our intrepid Supersizers find out just how healthy the Elizabethan Diet really was.
In this last programme in the series, Giles Coren and Sue Perkins spend a week on a diet spanning the Regency Years of 1789-1821. With Rosemary Shrager cooking for them at their country
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In this last programme in the series, Giles Coren and Sue Perkins spend a week on a diet spanning the Regency Years of 1789-1821. With Rosemary Shrager cooking for them at their country manor house, they enjoy the full trappings of the landed gentry. Dressing as a Jane Austen heroine, Sue is on a mission to find a husband, while Giles indulges in being a dandy. During their week they try boars head and salmon poached in Champagne. They discover the origins of the sandwich while gambling away their inheritance at the gaming tables.
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