We've done our own supersize thing here at TV Scoop (where poor old Mof watched ITV for a whole week), but, of course, we can't take the credit for that idea. Neither can restaurant critic and writer Giles Coren and writer, broadcaster and comedian Sue Perkins, but they seem to have adopted the Supersize thing quite nicely. They did an Edwardian Supersize project last year on BBC Four - where the pair ate a purely Edwardian diet for a week - and that was so popular they've been promoted to BBC Two for a brand-new, six-part series of Supersize experiments. To kick off the show the pair were tasked to eat nothing but rations food and live like a wartime couple. It was very entertaining too.

Giles and Sue visited a health centre, where clever people measured how healthy they were. Before long the pair were off to a traditional 1940s semi, and changed into 1940s clothes. Their physical transformation complete, the pair then got to grips with what they were allowed to eat. We were told that the Germans had blockaded the islands so fresh food couldn't come in. Or, at least meat stuff. Or any protein. Rationing was ushered in and Giles and Sue were confronted with what they could eat for the week. They were limited to a cube of cheese, margarine and dripping per week, one egg each, two chops each... and that was about it. Vegetables on the other hand were fine; they could eat as many vegetables as they wanted or could get hold of.

Their first breakfast in a 1940s style was an eye opener. They listened to wartime radio as they ate Wheaties (bits of oven-dried bread) with a bit of milk, and scrambled egg made from powdered egg. It looked rough-as, but Giles explained that people began to like powdered egg so much that it took ages for people to eat proper eggs again after rationing ceased.

Then it was off to do a bit of home guard exercises and generally get all 1940s. It was fun. They ate potato sandwiches for dinner.

And this was the way the week went - Giles and Sue doing 1940s-style tasks, commenting humorously on each one and then eating the kind of authentic stodge they had to eat back then.

By day three they were both sick and tired of beige, tasteless food (as Giles called it) so they went to a John Lewis staff cafe to have lunch. Giles explained that British families ate out around three times a week and took advantage of the better food available in staff canteens up and down the land. In fact, this movement could well have been the start of restaurant culture in the UK.

In a very funny sequence, Giles and Sue shoveled as much Shepherd's Pie and apple crumble down them as possible and then found they couldn't eat everything they had piled on their plate. They even 'borrowed' some apple crumble from a neighbouring diner.

The programme was full of little facts like this. From the amount of allotments people owned in the 40s to grew their vegetables, to how some people used paraffin as a fat substitute and even how Churchill's aides tested shipments of his cigars on mice before giving them to him were all priceless and interesting little tidbits.

The best bits were when Giles and Sue were blindfolded and their cook mate Allegra cooked them a host of 'mock' dishes. Because the real ingredients weren't available, many housewives used a strange mixture of available things to makes something sort of similar to nice bits of food. So, mock crab was actually made from margarine, powdered eggs, vinegar, cheese and salad cream. Nice. Mock apricot pie was made from grated carrot and plum jam. Mock roast duck was made from sausage meat with grated apple, sage and some other stuff. Giles and Sue's reactions to each dish were very funny.

In another scene, Sue went off the to countryside to forage for hedgerow food. She almost puked when she bit into a crab apple with a maggot inside. The expert forager she was with kindly made her nettle and snail stew, roasted rabbit and other vegetables from the hedges. She almost yakked again when she tasted the snail and nettle stew, and rightly commented that any food that makes you rock back and forth is not good food. She was rocking back and forth while she was saying this.

Giles, meanwhile, was in the War Rooms, replicating a Winston Churchill lunch. He ate oysters, he ate venison, he at ice cream, he ate stilton. He also drank. He drank 1928 champagne, he drank claret and he drank brandy. He smoked fat cigars. Churchill, it seemed, didn't go in for rationing.

At the end of the meal, Giles threw up because he was so hammered and so stuffed.

So that was the first of the series and it was extremely entertaining. Giles and Sue made for a good presenting pair, and I found myself laughing out loud at some of their comments. I also found it very interesting to see what families had to go through during the time, and there were enough period details, facts and trivia to keep me fascinated throughout. Cracking stuff.

Oh, and back at the health centre, Giles and Sue both lost weight and were both deemed healthier by the fancy equipment after a week of their 1940s diet.