The Supersizers Go... — Season 1

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Restaurant critic Giles Coren and writer and comedian Sue Perkins grab their ration books for one week and chomp their way through the food of 1940s WWII Britain. During blackouts and air raids they eat spam and dried egg, have some GI's round for tea and see what Churchill was eating in his Cabinet War Rooms.

Restaurant critic Giles Coren and writer and performer Sue Perkins try the food of Restoration Britain in the 1660's. They snack on coxcombs, eel pie and copious amounts of small beer.Sue tries her hand at learning to dance and Giles goes on a hot date with some lobster. With a plague picnic and a gall bladder operation to survive, we see what it was really like to experience the food of Samuel Pepys. But how healthy are all those pies and beers? Sue and Giles find out when they visit the doctors at the end of the week.

Restaurant critic Giles Coren and Writer and performer Sue Perkins spend the week on the diet of a wealthy Victorian couple. Cooking for them at home is best selling cookery writer Sophie Grigson. 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, a tea where they try and raise the spirits of the dead and find out what Oliver Twist and the poor really ate. The week culminates with a traditional Victorian Christmas complete with a giant pie as enjoyed by Queen Victoria herself. Despite joining the Victorian Temperance society Sue has knocked back a huge amount of alcohol during the week. So after 7 days of Victorian dining what's the doctors verdict on Sue's health?

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. Giles grows his sideburns, and Sue dons a wig of long hair as they dress in their flares and bright colours to go down memory lane.Chewing over a menu of fondue at the ski slopes, prawn cocktails and Angel Delight, Sue and Giles reminisce on how fun the 1970s were. With disco dancing, skateboarding, lots of sugary sweets and a dinner at Sue's old school, the Supersizers embrace the decade with childish enthusiasm. A soundtrack of 1970s favourites completes the picture of a time which seemed permanently sunny. The nation was slimmer and healthier in the 1970s than they are today, so after seven days, Sue and Giles discover whether their diet has been good for them.

Restaurant critic Giles Coren and writer and performer Sue Perkins spend a week going back to the food of Elizabeth I and William Shakespeare. Cooking for them at home 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 exciting foods to try out from the New World, our intrepid Supersizers find out just how healthy the Elizabethan diet was.

Restaurant Critic Giles Coren and writer and performer Sue Perkins spend a week on a diet spanning the Regency Years of 1789 - 1821. With the wonderful 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 a meal fit for a Prince with boars head and salmon poached in Champagne. Giles tries the roast beef of England and together they discover the origins of the sandwich while gambling away their inheritance at the gaming tables. A week filled with drunken abandon and Giles in debtors prison, the Supersizers end their eating extravaganza in true Regency style with a ball complete with dancing.