An overweight barman who went on the 5:2 diet to get a girlfriend has achieved his goal with an unexpected side effect - apparently he's now a dead ringer for One Direction's Zayn Malik.

Connor Sayer, 20, was over 14 stone after a regular lifestyle of heavy drinking sessions and takeaways.

But Connor decided to get in shape to land a girlfriend and lost four stone - and developed an uncanny resemblance to the X-Factor heartthrob Malik.


Connor before dieting

zayn lookalike

After the diet

And after slimming down to 10 stone, he is now is swamped with offers from girls - and modelling agencies.

He's even juggling two girlfriends at the same time due to his famous looks.

He said: "I was always the funny guy, the guy who made you laugh but who was always single. I was the token fat lad of the group.

"All my mates were skinny and had girlfriends, and so I overcompensated by being arrogant and thinking I was cool.

Find out more on the 5:2 diet here

"In reality, I was just self-conscious and insecure. I didn't realise I looked anything like Zayn Malik until my friends told me I should start modelling.

"I put some pictures up on Facebook and I was inundated with messages from girls telling me how much I looked like him.

"Now, when I go to the pub or go out on a night out, girls just flock to me asking me for my number."

Loading Slideshow...

Connor, of Doncaster, Yorkshire - the same county as Malik - piled on the pounds late in his teens, although he admits he was a chubby school kid.

He said: "I was always the fat one, but when I started drinking, that's when it got worse. I hated being around my mates who were skinny and had girlfriends.

"I used to just laugh off my problems and I would drink five days of the week, and never do any exercise.

"I tried to lose weight in the past, but with no girlfriend to notice, I gave up pretty quickly."

Connor, who works part-time as a barman, decided enough was enough, and after reading an article about the 5-2 diet, he decided to give it a go.

Fasting for two days a week, and eating healthily on the other five, Connor saw the difference almost immediately.

"The first two weeks were the toughest because my body had to get used to being denied food," he said. "After that my stomach shrank and I wasn't able to eat what I did before.

"I started cycling four miles every day and the weight just fell off."

Connor lost four stone in total, but the transformation from heifer to hotty has turned his life around.

He approached an agency and is now modelling part time, but he says the best thing about looking like Zayn Malik is the attention he gets from girls.

He said: ''It's a massive compliment that girls even find me attractive at all, as I still see the same lad, just a bit skinnier.

"My confidence has increased enormously, and I can't go to a pub without getting propositioned. And if they think I'm really him, who am I to tell them otherwise?

"I'm not a huge fan of One Direction, but after people told me I looked like one of them, I started listening to them. Now, I'm a total One Directioner."

Connor is currently looking for work as a Zayn Malik lookalike.

Loading Slideshow...
  • Flatbread with garlicky tomato sauce and anchovies

    224 calories Serves 1 Preparation time: 5 minutes Cook time: about 8 minutes ½ tsp extra-virgin olive oil (14 cals) 1 garlic clove, peeled and finely chopped (3 cals) 1 tbsp tomato purée (paste) (30 cals) 4 anchovy fillets, drained (24 cals) Heat the olive oil gently in a small frying pan (skillet), add the garlic and fry for 1–2 minutes until just starting to go brown. Stir in the tomato purée (paste) and 2 tablespoons water, then fry gently for another 4–5 minutes. Spread the tomato sauce over a warm flatbread and arrange the anchovies over the top. Slice into quarters and eat straight away. Recipe courtesy of <a href=" " target="_hplink">The 5:2 Bikini Diet</a>

  • Classic Baked Apple

    185 calories <em>Make sure to score a line round the middle of the apple before filling, otherwise the apple may split during cooking.</em> Serves 1 Preparation time: 10 minutes Cook time: 35–40 minutes 1 large Bramley (cooking) apple (54 cal) 1 tsp (5g/1/8oz) butter (37 cals) 1 tsp (5g) flaked (slivered) almonds (32 cals) 2 tsp (10g/1/3oz) soft dark brown sugar (36 cals) ½ tsp ground mixed spice 10g (1 heaping tsp) raisins (27 cals) grated zest of ½ orange Preheat the oven to 190°C/fan 170°C/375°F/Gas mark 5. Use an apple corer to remove the core from the apple, then score round the middle of the apple with a sharp knife, cutting to a depth of about 5mm (1/4in) all round. Place the apple in a small serving dish. Mix the rest of the ingredients together in a small bowl and use to stuff the filling into the centre, rubbing a little round the apple as well. If there is any filling left over, pile it on the top. Cook in the oven for 35–40 minutes until golden and soft. Recipe courtesy of <a href=" " target="_hplink">The 5:2 Bikini Diet</a>

  • Chicken Satay

    244 calories <em>This chicken satay can be either barbecued or grilled (broiled). They taste delicious served on a bed of spinach with some lime juice squeezed over, adding on the appropriate calories, if you are on a fast day. If using wooden skewers, make sure they are soaked in a bowl of water for at least 30 minutes before using to prevent them burning during cooking.</em> Serves 2 Preparation time: 10 minutes, plus 3–4 hours marinating Cook time: 10 minutes 250g (9oz) skinless chicken breast, cut into cubes, about 2.5cm (1in) square (265 cals) 1 shallot, peeled and diced (5 cals) 1 garlic clove, peeled and crushed (3 cals) 2 tsp curry powder 1 level tbsp peanut butter (182 cals) 1 tsp runny honey (23 cals) 2 tbsp soy sauce (9 cals) To make the marinade, mix the shallot, garlic, curry powder, peanut butter, honey and soy sauce together in a bowl. Add the chicken and toss until the chicken is coated all over in the marinade. Leave to marinade in the refrigerator for 3–4 hours. Preheat the grill (broiler) to medium or light the barbecue. Thread the chicken cubes onto 2–4 skewers, leaving room between the chicken pieces to allow them to cook thoroughly. Grill (broil) for about 10 minutes, turning regularly, until cooked through. Serve immediately. Recipe courtesy of <a href=" " target="_hplink">The 5:2 Bikini Diet</a>

  • Raspberry Frozen Yogurt

    146 calories <em>A great fat-free dessert, it is made without the use of an ice-cream machine. Remember to take the frozen yogurt out of the freezer 10 minutes before serving to allow it to soften slightly. Feel free to experiment with other fruits using a similar method, or try adding a few drops of vanilla extract to make vanilla frozen yogurt</em>. Serves 6 Preparation time: 10 minutes, plus 3–4 hours freezing 200g (scant 12/3 cups) raspberries (50 cals) ½ x 405g (14oz) can light condensed milk (541 cals) 500g (generous 2 cups) pot 0% fat Greek yogurt (285 cals) Roughly chop half the raspberries and set aside. Place the remaining raspberries in a food processor and whiz to a smooth purée. Alternatively, purée the raspberries with a fork. <em>Place the puréed raspberries in a large bowl and stir in the condensed milk and Greek yogurt until well everything is mixed, then fold in the remaining chopped raspberries. Transfer the mixture to a freezerproof container and freeze until solid.</em> Recipe courtesy of <a href=" " target="_hplink">The 5:2 Bikini Diet</a>

  • Halloumi Salad

    215 calories Serves 1 Preparation time: 5 minutes Cook time: 8 minutes, plus 10 minutes cooling 2 vine ripened tomatoes, sliced (26 cals) ½ red (bell) pepper, deseeded and cut into strips (25 cals) 50g (13/4oz) light halloumi, drained and sliced into thin squares (122 cals) 75g (3oz) Italian mixed salad leaves (greens) (10 cals) For the marinade ½ garlic clove, peeled and crushed (2 cals) juice of 1 lime (3 cals) 1 tsp chopped fresh parsley ½ tsp chilli flakes (red pepper flakes) freshly ground black pepper 1 tsp extra-virgin olive oil (27 cals) To make the marinade, combine the garlic, lime juice, parsley, chilli flakes (red pepper flakes), pepper, 1 tablespoon water and the olive oil in a wide bowl. Add the sliced tomatoes to the marinade. Heat a large frying pan (skillet) and dry-fry the red (bell) pepper strips for about 5 minutes until slightly blackened, then put them with the tomatoes in the marinade. Fry the halloumi slices in the same pan until golden on both sides, they will only take a minute in a hot pan. When they are cooked add them to the marinade and turn until the halloumi is coated all over. Leave the halloumi to cool for about 10 minutes. Arrange the salad leaves (greens) on a wide serving plate and put the halloumi, pepper strips and tomatoes on top. Drizzle over the remaining marinade and serve. Recipe courtesy of <a href=" " target="_hplink">The 5:2 Bikini Diet</a>