Restaurant critic Giles Coren and writer and performer Sue Perkins spend the week on the diet of a wealthy Edwardian couple. Cooking for them at home is best selling cookery writer Sophie Grigson.

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.

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.

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.

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.

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.

In this programme they go back to the 1980s, the years of their adolescence. Living in a converted loft on the Thames, they sample the high life of a couple of yuppies. To a soundtrack of 80s classics including the Pet Shop Boys, Duran Duran, ABC and Billy Bragg, they power-lunch their way through the decade, knocking back champagne while talking loudly into their oversized mobile phones.

In this programme, they go back to medieval England to live the life of a Lord and Lady in their country manor. Starting life in 1066, Giles takes on the guise of a Norman conqueror, complete with broadsword and chainmail. Sue wears pointy hats and is a damsel in deep distress, as Giles has been given her manor house and all the lands around it. He is also on a mission to woo her.

Giles and Sue go for a journey back to Revolutionary France in the 1780s. Donning wigs and corsets, Giles and Sue find out what King Louis XVI ate, why Marie Antoinette was so hated, and how the Revolution was instrumental in creating the first restaurant and first restaurant critic.

This time, Giles and Sue discover the culinary delights of the bright young things in the 1920s. Chef for the week is food writer Allegra McEvedy, providing aspic-inspired cookery. 'It' girl Sue gets a real bob and Giles dresses in the dandyish fashions of the period. During their 1920s week, they go from one social engagement to another: cocktails at The Ritz, the charleston at Cafe de Paris and motor racing at Brooklands.

Giles and Sue go back to the 1950s, an era started on rations and ended by Prime Minister Harold MacMillan remarking that 'we'd never had it so good'.

This time they travel back to the early days of the Roman Empire. Living in a splendid villa, Senator Giles dons a toga while Vestal Virgin Sue dresses in tunics and keeps the fires of Rome burning.

Giles Coren and Sue Perkins take their relationship to the next level as they prepare for their very own royal wedding. The pair assume the roles of a modern prince and his princess-to-be as they agonise over every step of the wedding planning process, from choosing the dress to arguing over the vows. In true Supersizers fashion the programme culminates with a lavish wedding banquet featuring dishes from past royal nuptials, including everything from sturgeon a la royale to the Queen Mother's favourite eggs drumkilbo.