James Martin credits two foods for his weight loss transformation

TV chef James Martin credits two ingredients for helping him maintain his three stone weight loss. The 52-year-old has become a familiar face on our screens since the 1990s, currently hosting his own show James Martin's Saturday Morning.

And he's recently shared a surprising diet secret that's helped him lose three stone. On the Spooning with Mark Wogan podcast, James confessed that he has been mainly consuming two foods after his remarkable weight transformation.

He explained: "I've decided that I maybe need to stay clear away from these (picks up a Twix bar) and stuff like that and maybe eat fish, and it's worked." Remarkably, James noted that a whopping 80 per cent of his dietary intake is fish.

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When not indulging in seafood, James enjoys his second dietary staple – butter. James previously wrote an extensive 517-page love letter to the dairy delight in his cookbook, 'Butter: Comforting, Delicious, Versatile - Over 130 Recipes Celebrating Butter'.

He remarked with a hint of irony about the timing of his book release, saying: "When everyone brought a book out about healthy food about five years ago, I brought out a book on butter." James attributes his love for the dairy snack to his upbringing.

The chef continued: "I'm a farmer's kid, I like pure food, I like simple food and just love great ingredients. I like simple cooking, but also bringing out the flavour of the ingredients is more important than anything else."

However, James' journey hasn't been without its challenges. Last year, it was revealed that he had been battling facial cancer since 2018, which necessitated ongoing treatment. James also confessed he's never been one for exercise. He explained he never went to the gym but was desperate to lose weight due to his love of race cars.

He continued: "It comes down to the fact that I race cars, or I still try and race a few cars and I actually struggle to get out of them now. Getting in them, you kind of fall in them, but then you've got to get out of them and it just doesn't look very good."

Growing up in a family of 'excellent' cooks, James was the only one to turn his culinary skills into a profession. His career began with training in France, followed by stints in various UK restaurants, leading to his presence on our TV screens from the mid-90s, featuring on BBC and ITV cooking programmes.