Welcome back to What’s Cooking In 's food series, we uncover precisely what transpires backstage within the country's culinary spaces.
So far we’ve rummaged through Jamie Oliver’s kitchen in addition to that of a former flight attendant who shared plane food mysteries and her meals following a journey.
This week, we're peeking into Scott Harrison's storage spaces in East Hertfordshire. At 51 years old, he works as a celebrity personal trainer and established Six Pack Revolution, an online platform for fitness, nutrition, and personal growth.
The man who has three children has dedicated the past decade to assisting others in achieving their fitness objectives, even working with well-known individuals such as celebrities. Rylan Clark , Peter Andre and Denise Van Outen .
If you’re wondering what game-changing swaps you can make to meals to eat a little healthier And when no one’s watching, here’s what your PT actually chows down on; we have the scoop...
Tell us a bit about your job…
One day in 2015 when I went to pick up my children from school, I glanced around at the other parents and felt surprised. Many appeared overweight with their knees giving way under them; I couldn't help but think this wasn't an attractive sight for those supposed to set examples. It then dawned on me that I too fitted into this category.
At age 42, I resolved to achieve a six-pack abs within 90 days. I shared my progress on Facebook under the title "Scott Gets Sizzling." Approximately 36 individuals expressed interest in joining me on this quest, and out of these, 19 successfully completed the challenge alongside me.
The outcomes from those 19 individuals left everybody astounded. Participants immediately began requesting me to organize another session later in the year, attracting 120 new attendees. It was then that I understood I had hit upon something special. In summary, we currently see tens of thousands joining annually, with contributors hailing from more than 90 nations around the globe.
What’s it like working with celebrities?
It has truly been a blessing. I sort of stumbled into this position inadvertently and somehow found myself entering the realm of celebrities as well.
I helped Rylan Clark get a six pack and we’re good friends now – he even mentioned me twice in his latest biography. His transformation is incredible, he actually didn’t need to lose weight, it was the opposite, he needed building up. He was going through a divorce and he was in a right old mess, so we had to do things a bit differently for him, but it’s not just about weight loss, it’s about wellness.
Sara Cox has similarly become a friend through this journey, along with Sara Davies from Dragon’s Den – they're simply regular folks who have taken up roles distinct from the majority of us.
In what ways have your dietary patterns shifted after you became a fitness instructor?
I've never really been into junk food, but I used to frequently consume meals and drinks from outside, which were quite high in calories. These days, I don't do that as often; instead, I prepare most of my meals at home.
While adhering to the Six Pack Revolution program, I consume food six times daily – consisting of three primary meals along with three snacks. Occasionally, I alter this routine to include just two main meals, two snacks, and two meal replacement shakes instead.
At the end of the programme, I try to find a balance between eating well, but still being able to be a bit naughty and go to social events and indulge. You can keep your results and still party twice a week, it’s the best of both worlds.
What do you secretly love eating?
I love spaghetti bolognese with piccalilli, I can’t eat spaghetti without it now. It was something a close friend of mine passed down to me and everyone needs to try it, because it’s amazing.
It has to be a really vinegary, cheap piccalilli, something that’s like £1 a jar. It doesn’t work as well with a posh one you’d get from a farm shop.
Sometimes I like to get a slice of crusty bread and spoon the bolognese and piccalilli on top and eat it off the bread like an open sandwich as well.
Is there anything you’d never eat?
I’d never eat a McDonald’s, unless I was starving and it was the only food left in the world. It just tastes like plastic.
I’m used to eating whole foods now, so something so processed and gross doesn’t interest me, I’d rather go to a proper burger place or make my own.
Do you have any essential pantry items?
I'm absolutely crazy about granola. I could devour an entire box without hesitation, yet store-bought versions tend to be loaded with fat and sugar. So, I created my own recipe named Quinola. This blend uses quinoa and contains only a small amount of sugar compared to traditional options.
It includes nuts and seeds, along with some dried fruits and a touch of honey. I usually serve it with either Greek yogurt or soy milk, though I prefer the yogurt more often.
Identify one thing that you consistently keep in your refrigerator.
I'm constantly munching on carrots with hummus, so those definitely need to be included. Our community at Six Pack Revolution has its very own recipe book, which includes a hummus recipe, so I usually whip up my homemade version. Sometimes, I prefer making a roasted red bell pepper and chili variant or even a beetroot hummus instead.
Having this in the refrigerator is incredibly handy since you can incorporate it into numerous dishes such as wraps or salads.
So, share with us about an item that you consistently store in your freezer.
It can be dull, but I consistently stock up on tortilla wraps in the freezer and a packet of frozen vegetables.
To whip up a swift and simple dish, I opt for a tin of spiced fish, then blend it with microwaved veggies for added convenience. This combination turns out deliciously flavorful and comes together in mere moments.
What’s one ingredient you’ll always be willing to splurge on?
The one thing I spend silly on is beef. I’ve easily spent £100 to £120 at the butchers on a rib of beef for a Sunday roast – something very fatty and juicy. The more expensive it is, the more likely I am to go for it as I assume it’s got to be better.
I also eat a lot of sushi so I make sure I have good quality fresh raw fish from a fishmonger.
How about one kitchen staple that’s not worth splashing the cash on?
Tinned tomatoes. I don’t think I’ve ever found any that taste any worse than another brand. When you add them to a dish, you’re normally adding garlic and herbs and spices as well, so that’s where all the flavour comes from anyway.
Do you have any game-changing cooking tips for healthy eating?
If adding salt isn't part of your recipe plan but you fear your dish might end up tasting dull, I've discovered a more wholesome substitute for you. Replace the salt with a dash of white pepper along with a hint of fresh lemon juice. This combination truly enhances the flavors of your meal much as salt would. These two basic components bring new vibrancy to every bite.
Ultimately... what have you been preparing in your kitchen recently?
The dish I always prefer is a rack of lamb served with an orange and chili sauce. Surprisingly, I found this recipe in an Australian Women’s Weekly cookbook from the 1970s.
This sauce consists of ingredients such as orange juice, sweet chili sauce, and whole-grain mustard along with a few additional components. I pair it with young potatoes followed by veggies like broccoli or peas, and it turns out amazing.
Interested in joining What’s Cooking and rummaging through your kitchen? Send an email to courtney.porchin@.co.uk
Would you like to share a tale?
Reach out via email LifestyleTeam@.co.uk .
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