Slimming World

luxe for less Chart oisutmrs as However you celebrate the festive season, our tasty and wallet-friendly ideas will keep your slimming plans on track PHOTOGRAPHS: MYLES NEW ✳ CENTREPIECE ROAST Rolled stuffed turkey crown Buying a turkey crown is cheaper than a whole bird, and will please everyone who isn’t a fan of dark meat. The thinner you slice it, the further it will stretch, so leave it to rest for at least an hour before carving and it will be easier to slice Recipe on p56 SLIMMING WORLD MAGAZINE 51

slug here ✳ TAKE-TO-PARTY DISH Ruby jewelled coronation chicken Roasting a whole chicken is a cheaper way of feeding a crowd than buying individual chicken breasts – and we think it’s much more flavourful, too Recipe on p56 52 SLIMMING WORLD MAGAZINE

luxe for less THRIFTY WAYS TO DECORATE YOUR TABLE With our handy hints and ideas, giving your some greenery, creates a stunning effect. table a trendy vintage look doesn’t have to And if you can find fruit with leaves cost a fortune attached, even better. Arrange them on the table just before your guests arrive, then Check out the charity shops You can once the meal is over you can return them often find stylish vintage glasses for a to your fruit bowl to eat later. fraction of what you’d pay in a homeware shop. Look out for Champagne saucers/ Add some colour Vintage linen napkins coupes, cut-glass wine or water glasses. and tablecloths in complementary shades Small liqueur glasses and old salt cellars (we used jewel tones) help to make a table will often hold tealights that can be look more special than just using paper, grouped in threes and fives across your and they can be washed and reused for table to give it a gorgeous glow. years. You’ll often find them super cheap at your local car boot or jumble sale. Use foraged greens Look for eucalyptus, holly and bay, then arrange them in small Mismatched is good There’s no reason vases or big jugs with a few cut flowers to all your crockery or cutlery has to match – keep costs down and add character. a mix of pieces will look really stylish. Again, check charity shops and car boot Head to the greengrocer Decorating a sales for nice platters and plates, and try table with fresh, seasonal fruit, such as to keep to a maximum of three colours/ pomegranates and clementines, along with styles so it will all work together. “Gather family and friends together to share the things you love about the season of goodwill, with delicious food to make every meal feel special”

✳ FREEZABLE CROWD-PLEASER Slow-cooked beef lasagne With a ragu made in the oven and a simple no-cook cheesy sauce, this energy-saving recipe cuts out the need to use your hob as well Recipe on p57 54 SLIMMING WORLD MAGAZINE

luxe for less ✳ FAMILY FAKEAWAY Hoisin pulled pork with stir- fried noodles & crispy ‘seaweed’ This delicious feast comes in a lot cheaper than a visit to the local Chinese takeaway – and it’s slimming friendly, too! Recipe on p57 SLIMMING WORLD MAGAZINE 55

luxe for less Rolled stuffed turkey crown 1 hour 35-1 hour 45 minutes, or until the juices run clear when a skewer is inserted A great alternative to cooking a whole turkey for your festive dinner – and it’s so much into the thickest part of the meat. easier to carve when you don’t have the rest of the bird to deal with 6 Once cooked, transfer to a chopping A LITTLE EFFORT 2 Once cool, stir through the cheese, then board and lay clingfilm over the top – the crumble in the sausages. Squeeze it all heat of the meat will cause the clingfilm SERVES 8 together in your hands to combine. Preheat to contract tightly around it, preventing SYNS PER SERVING 1 your oven to 180°C/fan 160°C/gas 4. steam from escaping, so it stays more READY IN 2 hours 15 minutes, plus moist than wrapping in foil. Leave to rest cooling and resting 3 If the turkey breasts are tied, cut off the for at least 30 minutes, or up to 2 hours. string and open them out onto a chopping Low-calorie cooking spray board, skin-side down, like a book. Squidge 7 Heat the gravy following the pack 1 onion, finely sliced the stuffing into a sausage shape the same instructions. Carve the turkey thinly, 100g spinach length as the turkey, then press it into the discarding any skin or visible fat, then Juice of ½ lemon gap between the breasts. drizzle over the gravy. Divide between 40g reduced-fat mature Cheddar, grated 8 plates. Serve with your favourite boiled 6 frozen Linda McCartney’s Vegetarian Red 4 Cut 5-7 pieces of kitchen string around or steamed veg, and slimming-friendly Onion & Rosemary Sausages, defrosted 3 times longer than the width of the opened Christmas lunch sides – we used Brussels 1.7-1.8kg double turkey breast, off the bone out turkey breasts, and slide them under sprouts and green beans, and spuds but skin still attached, see Prep ahead right the breasts so they’re evenly spaced. First, roasted in low-calorie cooking spray. Frozen Slimming World Roasted Onion Gravy, bring the top and bottom lengths up around from Iceland the meat so it presses the breasts together PREP AHEAD You’ll need to order this cut and tie in a double knot. Next tie the centre from your butcher. Ask for a double breast YOU’LL ALSO NEED piece of string, then the remaining lengths. with skin still attached but off the bone – Kitchen string Bring any loose skin up over the stuffing it’s essentially a turkey crown, but deboned. at the top and bottom, cut a final piece of Stuff the turkey up to 24 hours in advance, 1 Spray a non-stick frying pan with cooking string and tie it down the length of the and remove from the fridge an hour before spray and put over a medium heat. Fry the breast to keep the ends secure. roasting to bring it to room temperature onion for 8-10 minutes, or until softened and starting to colour. Add the spinach and 5 Flip over the breast so it’s skin-side up and lemon juice, stirring until the spinach has transfer to a foil-lined baking tray. Roast for wilted. Tip into a bowl and leave to cool. Ruby jewelled coronation chicken “The pops of sweetness from the We’ve given this seasonal favourite a Middle-Eastern twist, and lightened it up for good measure pomegranate seeds EVERYDAY EASY 1 Preheat your oven to 200°C/fan 180°C/ take this dish to gas 6. Untie the chicken and put in a non- the next level” SERVES 8 as part of a buffet stick roasting tin. Season with salt. Roast for 1 hour 10 minutes, or until the juices run with the lemon juice, and most of the READY IN 2 hour 30 minutes clear when a skewer is inserted into the spring onions, coriander and pomegranate thickest part of the breast. Transfer to a seeds. Tip the whole lot onto a serving 1.8kg whole chicken chopping board and lay clingfilm over the platter and scatter over the remaining Low-calorie cooking spray top – the heat of the meat will cause the spring onions, coriander and pomegranate 1 onion, finely chopped clingfilm to contract tightly around it, seeds. Serve straight away with rice and 1 tbsp cumin seeds preventing steam from escaping, so it stays salad (if you like). To take this to a party, 1 tsp ground coriander more moist than wrapping in foil. Leave to keep back some of the spring onions, ½ tsp ground cinnamon cool for 1 hour, or until it’s easy to handle. coriander and pomegranate seeds, wrap ½ tsp paprika (unsmoked) in damp kitchen roll and pop in a tub. ¼ tsp ground turmeric 2 While the chicken’s cooling, spray a When you’re ready to serve, scatter them 1 garlic clove, crushed non-stick frying pan with cooking spray over the chicken at the last minute. 1 tbsp tomato purée and put over a medium heat. Fry the onion 300g fat-free natural Greek yogurt for 8-10 minutes, stirring often, until PREP AHEAD You can roast Juice of ½ lemon softened. Add the spices and garlic with the chicken up to 48 hours 4 spring onions, finely sliced a large splash of water, and cook for before using it – either keep 30g fresh coriander, roughly chopped 2-3 minutes until they release their aromas it whole in the fridge or strip 200g pomegranate seeds and are very fragrant. Add the tomato purée, the carcass while it’s still Cooked dried basmati rice and green salad, cook for a minute, then tip into a large warm (a bit easier) and keep to serve (optional) bowl. Set aside until the chicken is cool. the shredded meat in an airtight tub. The assembled 3 Once the chicken is cool enough, remove dish will also keep for up to the skin and strip the meat from the carcass, 48 hours in an airtight discarding any visible fat and tearing large container in the fridge pieces into thick strips. Be thorough – you should get around 500-600g meat from it. 4 Stir the yogurt into the onion mixture and season well. Add the chicken, along

Slow-cooked beef lasagne You can’t go wrong with this dish on standby ready for unexpected guests – and we’ve made it deliciously cheesy by including one of your Healthy Extras, too EVERYDAY EASY SERVES 6 SYNS PER SERVING 6 Deduct 6 Syns if using The Laughing Cow Light Cheese Triangles and the Parmesan together as a Healthy Extra READY IN 3 hours 20 minutes, plus cooling FOR THE BEEF RAGU Hoisin pulled pork with stir-fried 800g diced lean stewing steak, visible noodles & crispy ‘seaweed’ fat removed 2 x 400g cans chopped tomatoes Let your oven or slow cooker do the work while you get on with wrapping presents, and you’ll 1 onion, finely chopped have a tasty fakeaway ready to dish up when the final gift is under the tree! 2 celery sticks, finely diced 1 carrot, finely diced EVERYDAY EASY the pork for the last 30-35 minutes of the 2 fresh or dried bay leaves pork’s cooking time until completely crisp, 2 beef stock cubes SERVES 6 then set aside. 250g chestnut mushrooms, roughly chopped SYNS PER SERVING 1 READY IN 3 HOURS 3 Once the pork is very tender, discard FOR THE CHEESE SAUCE the cooking liquid and lay the steaks out 15 The Laughing Cow Light Cheese Triangles FOR THE PORK on a foil-lined baking tray. Preheat your 90g fresh Parmesan, grated 1.2kg pork shoulder steaks, visible fat removed grill to high, brush one-third of the hoisin 7-10 fresh lasagne sheets 500ml chicken stock, made with 1 stock cube over the top of the steaks, then grill for Leafy salad, to serve 5cm-piece fresh root ginger, peeled and sliced 5 minutes until the tops are caramelised 5 garlic cloves, peeled and crisp. While the steaks are grilling, mix 1 Preheat your oven to 180°C/fan 160°C/gas 1 tsp Chinese five-spice powder (see the remaining hoisin with 2 tbsp just-boiled 4. For the ragu, put all the ingredients except Cook’s notes on p49) water in a large, heatproof mixing bowl. the mushrooms in a large, lidded casserole 4 level tbsp hoisin sauce dish along with 500ml water. Cover and Fresh coriander leaves and lime wedges, to serve 4 Once the pork is crisp on top, add to the cook in the oven for 1 hour, then uncover and hoisin bowl and roughly toss together – cook for 30 minutes. Stir in the mushrooms, FOR THE KALE ‘SEAWEED’ the pork should be soft enough that it leave the dish uncovered and cook for 180g bag shredded kale, woody stalks removed easily falls apart into chunks. Cover tightly 1 hour, stirring once more halfway through. Low-calorie cooking spray with foil or clingfilm, then put the bowl By this time, the ragu should be rich and back in the turned-off oven, with the door thickened, and the meat soft and tender. FOR THE NOODLES slightly ajar, to keep warm. 250g dried medium egg noodles 2 To make the cheese sauce, put all the 2 x 320g packs stir-fry vegetables 5 Cook the noodles following the pack cheese into a mixing bowl and mash instructions. Drain and run under warm together with 1-2 tbsp water to make it 1 Preheat your oven to 160°C/fan 140°C/ water for a minute to cool slightly and spreadable. Turn the oven up to 200°C/ gas 3. Put the pork, stock, ginger, garlic, wash off the starch. Spray a large, non- fan 180°C/gas 6. and five-spice powder into a large, lidded, stick wok with cooking spray and put over flameproof casserole dish. The liquid should a medium-high heat. Stir-fry the veg for 3 Discard the bay leaves from the ragu, almost completely cover the pork – if it 4-5 minutes until softened and coloured. then spoon one-third into a deep baking doesn’t, top up with water. Bring everything Tip in the noodles and stir-fry for another dish (around 20 x 30cm). Top with a layer to a simmer on the hob. Cover and cook in 2-3 minutes until everything is piping hot. of lasagne sheets, and repeat twice, the oven for 2 hours 30 minutes, turning the finishing with a layer of pasta. pork halfway through so it cooks evenly. 6 Divide the pork and stir-fry between 6 bowls, with the crispy kale on the side. 4 Carefully spread the cheese mixture 2 For the ‘seaweed’, spread the kale on Scatter with coriander and serve with over the top, then bake in the oven for a large, non-stick baking tray. Spray with the lime wedges. 30 minutes, or until golden on top and cooking spray and season with a sprinkle the filling is bubbling. Leave to cool for of salt. Bake on the shelf above 5 minutes, then divide between 6 plates and serve with the salad. SLOW COOKER OPTION Put the pork, stock, ginger, garlic and five-spice powder into your slow cooker. The liquid should completely cover the meat – if it doesn’t, top it up with some PREP AHEAD The ragu can be water. Put the lid on and switch on the slow cooker, using the low setting if yours has this made up to 48 hours in advance option. Cook for 4-6 hours, or until the pork is very tender. Continue from step 2 (above) for and kept chilled, or frozen for up the rest of the recipe to 1 month. Assemble, but don’t cook the lasagne. Leave in the fridge for 24 hours before baking, or freeze for up to 1 month, then defrost before baking SLIMMING WORLD MAGAZINE 57

✳ VEGAN SHOWSTOPPER Roasted butternut, mushroom & pearl barley strudel A vegan or veggie main course is always cheaper than buying meat, and this one is so delicious you’ll find you probably don’t miss the turkey anyway! Recipe on p60 58 SLIMMING WORLD MAGAZINE

luxe for less ✳ NEW YEAR’S EVE MEAL FOR TWO Pork fillet with caper & lemon dressing A pork tenderloin can be just as special as fillet steak, but is a fraction of the cost. It’s a great option for an elegant meal without an eye-watering price tag! Recipe on p60 SLIMMING WORLD MAGAZINE 59

luxe for less Roasted butternut, mushroom & pearl barley strudel Wonderfully flaky filo pastry wrapped around a deliciously rich filling is the perfect meat-free main course – just serve with your usual slimming-friendly Christmas trimmings A LITTLE EFFORT 4 Line a large, non-stick baking tray with Pork fillet baking paper. Squeeze the garlic from their with caper & SERVES 8 as part of a large roast dinner skins into the squash and mushrooms, then lemon dressing SYNS PER SERVING 2½ mix in the barley, spring onions, herbs and lemon juice. Season with salt and freshly Transform simple roast pork into something READY IN 2 hours 15 minutes ground black pepper, then mash together special with a punchy dressing made with using your hands or a large spoon. tangy capers, lemon, garlic and fresh herbs 1 butternut squash, halved, deseeded and chopped into chunks (no need to peel) 5 Lay the filo pastry sheets vertically side EVERYDAY EASY Low-calorie cooking spray by side on the worktop, overlapping each 450g chestnut mushrooms, roughly chopped long edge by about 10cm. Spoon the filling SERVES 2 4 garlic cloves, unpeeled into a thick sausage shape along the 100g dried pearl barley bottom, leaving around 10cm border at READY IN 1 hour, plus resting 6 spring onions, finely sliced the bottom and on either side. Shape the 10g fresh chives, finely sliced mixture into a neat pile, then bring up 500g floury potatoes, such as Maris Piper or 15g fresh flat-leaf parsley, leaves finely chopped the sides and bottom overhang around King Edward, cut into small chunks Juice of ½ lemon it and carefully roll up into a large sausage. Low-calorie cooking spray 3 x 39g filo pastry sheets Work quite quickly, as the filo will split 3 sprigs of fresh rosemary 2 tsp black onion seeds as it dries out. 1 pork tenderloin (around 450g), visible fat removed, cut in half FOR THE ROASTED ROOTS 6 Once it’s rolled up, carefully transfer 250g thin-stemmed broccoli 1 bunch fresh raw beetroot, peeled and chopped the strudel to the lined baking tray, 3 tbsp capers, drained into wedges seam-side down. Spray all over with Zest and juice of 1 unwaxed lemon 500g parsnips, peeled and chopped into wedges cooking spray, then scatter with the onion 10g fresh flat-leaf parsley, leaves finely chopped 500g new potatoes, halved lengthways seeds. When the veg have been roasting 1 garlic clove, crushed 400g spinach for 30 minutes, turn the oven down to 180°C/fan 160°C/gas 4. Turn the veg, return 1 Preheat your oven to 200°C/fan 180°C/ 1 Preheat your oven to 200°C/fan 180°C/ to the oven on a lower shelf, then put the gas 6. Spread the potatoes on a large, gas 6. Spread the squash on a large, non- strudel on the oven shelf above them. non-stick baking tray in a single layer. stick baking tray in a single layer and Spray with cooking spray and season with spray with cooking spray. Roast for 40-50 7 Bake for 35-40 minutes until the strudel salt. Scatter with the rosemary sprigs, then minutes, adding the mushrooms and garlic is crisp and a deep golden colour. About roast for 30 minutes. 20 minutes before the end, turning the 5 minutes before it’s ready, scatter the squash over at the same time. spinach over the top of the root veg and 2 While the potatoes are cooking, spray allow to wilt. Stir the spinach into the veg. the pork with cooking spray and put a 2 Meanwhile, boil the pearl barley for 25 Using a sharp serrated knife, slice the large, non-stick frying pan over a medium- minutes until tender, but still with a little strudel into 8 equal pieces and serve with high heat. When the pan is hot, fry the pork bite. Drain, run briefly under warm water, the veg on the side. for 4-5 minutes, turning now and then, until then set aside in the sieve over the pan. the outside is golden brown. When the PREP AHEAD The filling can be made in potatoes have had 30 minutes, turn them, 3 Once the squash and mushrooms are advance, then kept chilled for up to 3 days, then make space in the tin for the pork and caramelised, tip everything into a bowl. or kept frozen for up to 1 month. Defrost sit it in the middle of the potatoes. Tumble the root veg onto the baking tray. completely before rolling up Spray with cooking spray and roast for 3 Roast for a further 10 minutes, then 30 minutes while you assemble the strudel. remove the pork, wrap it tightly in foil and set aside somewhere warm. Toss the potatoes again and return to the oven RECIPES, WORDS & FOOD STYLING: REBECCA WOOLLARD for 10 minutes while the pork is resting. PROP STYLING: DAVINA PERKINS Boil the broccoli for 2-3 minutes until tender, then drain. 4 Meanwhile, mix together the capers, lemon zest and juice, parsley and garlic. Once the pork has rested for 10 minutes, unwrap it carefully and discard the meat juices. Slice both pieces thinly, then arrange on 2 plates with the potatoes and broccoli, spooning the dressing over the pork. Discard the rosemary before eating. 60 SLIMMING WORLD MAGAZINE



Fill up, sdaat‘gIiysn,rffeaeeilnawettddsmtoeiotvetwearrlayyss’ slim down Taste tester If you’re dreaming of a slimmer Christmas, our easy Hayley Collinson, 38, seven-day eating plan will give you a delicious head start! lives in Killorglin, County Kerry, with her husband and three children. She’s a Slimming World Consultant with groups in Killorglin and Killarney, County Kerry 62 SLIMMING WORLD MAGAZINE

7-day eating plan See your week’s menu at a glance below Monday BREAKFAST ORCHARD FRUIT MUESLI: pour LUNCH SWEET POTATO JACKET: prick a sweet DINNER Thai beef milk from your Healthy Extra ‘a’ potato and microwave or oven-cook until soft. curry allowance over 40g no-added-sugar Mix drained canned tuna in spring water with 1 Syn muesli (a Healthy Extra ‘b’), and top finely sliced spring onions and celery, and a little with diced apple and pear balsamic vinegar. Split the potato, spoon in the tuna mixture and serve with salad Tuesday BREAKFAST THREE-VEG OMELETTE: fry sliced LUNCH CHICKEN COUSCOUS: make up couscous DINNER Sweet potato & mushrooms and pepper in low-calorie following the pack instructions (without butter corn chowder cooking spray. Add spinach, leave or oil). Stir through chopped cucumber and 7 Syns to wilt, then pour in beaten eggs. pepper, sliced spring onions and shredded Grate over 40g reduced-fat Cheddar cooked skinless chicken breast. Add a little V (a Healthy Extra ‘a’), if you like lemon juice and a sprinkle of dried chilli flakes Deduct 7 Syns if using the wholemeal pitta bread as a Healthy Extra ‘b’ Wednesday BREAKFAST ORCHARD FRUIT MUESLI: pour LUNCH PLOUGHMAN’S PLATTER: fill a plate with DINNER Lemon & milk from your Healthy Extra ‘a’ sliced cooked ham (visible fat removed), sliced chive smoked allowance over 40g no-added-sugar cooked beetroot, pickled onions, cucumber and haddock with muesli (a Healthy Extra ‘b’), and top carrot sticks, sliced apple and 40g reduced-fat jackets with diced apple and pear Cheddar (a Healthy Extra ‘a’), cut into cubes 0 Thursday BREAKFAST OVERNIGHT OATS: the night LUNCH TOFU NOODLES: cook dried medium egg DINNER All-day before, mix 40g plain porridge oats (a noodles following the pack instructions. Drain sausage & Healthy Extra ‘b’) with fat-free natural and toss with lots of shredded carrot and bacon frittata yogurt and a squeeze of lemon juice. spring onions, and some soy sauce and lime In the morning, give it a good stir and juice. Top with sliced naturally smoked tofu 0 top with defrosted frozen berries and chopped coriander leaves Friday BREAKFAST MUSHROOM TOAST: fry sliced LUNCH TUNA PASTA SALAD: cook dried pasta shapes DINNER Quorn chilli mushrooms in low-calorie cooking following the pack instructions. Drain and rinse bowls spray. Off the heat, add fat-free under cold water until cool. Stir through halved natural fromage frais and chives. Serve cherry tomatoes, sliced cooked beetroot, chopped 0 on 2 slices wholemeal toast from a cucumber and flat-leaf parsley, drained canned small 400g loaf (a Healthy Extra ‘b’) tuna in spring water and a little fat-free vinaigrette sV Saturday BREAKFAST BACON BAP: grill bacon medallions LUNCH QUICK FRIED RICE: cook dried rice following DINNER Creamy (visible fat removed) until crisp the pack instructions, then drain. Fry mangetout, chicken pasta with cherry tomatoes. Squash the drained canned bamboo shoots and drained 2 Syns tomatoes into the cut sides of a 60g canned water chestnuts in low-calorie cooking wholemeal roll (a Healthy Extra ‘b’), spray. Add the rice, fry until hot, drizzle with soy then fill with the bacon sauce and stir through a crushed garlic clove Sunday BREAKFAST MEXICAN EGGS: heat drained rinsed LUNCH CHICKEN & COLESLAW SANDWICH: mix DINNER Roast lamb canned kidney beans with passata and shredded red cabbage and grated carrot with with golden a scatter of cumin seeds until hot. Stir a little fat-free natural yogurt and lemon juice. root veg in chopped pepper fried in low-calorie Fill 2 slices wholemeal bread from a small 400g cooking spray and top with eggs fried loaf (a Healthy Extra ‘b’) with the coleslaw and 1 Syn in low-calorie cooking spray sliced cooked skinless chicken breast SNACKS & TREATS ● Clementines, FREE ● Cooked peeled prawns, FREE ● Hard-boiled eggs, FREE ● Smoked salmon, FREE ● Advent calendar chocolate, 1½ Syns each ● Cranberry sauce, 1½ Syns per 1 level tbsp ● Cheese straw, 2 Syns ● Cream cracker, 2 Syns ● Reduced-calorie instant hot chocolate sachet, 2 Syns ● Bite-size sausage roll, 2½ Syns ● Custard cream biscuit, 3 Syns ● Reduced-alcohol lager, 4 Syns per 330ml bottle ● Reduced-fat plain houmous, 4½ Syns per 3 level tbsp ● Unsalted pistachio nuts, 5½ Syns for 30 ● Red wine, 6½ Syns per 125ml glass SLIMMING WORLD MAGAZINE 63

7 DAY SPIN ON STEAK NIGHT Plan Your introduction to Food Optimising Fill up on Free Food cheese, and 40g Daiya Medium Monday Cheddar Style Farmhouse The power of Slimming World’s Block or Koko Dairy Free Thai beef curry unique eating plan lies in Alternative to Cheddar. For Free Food. These are the foods fibre and other nutrients, also EVERYDAY EASY 1 Cook the rice following the pack you can enjoy in unlimited add one portion of wholemeal instructions, then drain and set aside amounts, with no weighing, bread or high-fibre cereal each SERVES 4 somewhere warm. While the rice is counting or measuring – ever! day, your Healthy Extra ‘b’ SYNS PER SERVING 1 cooking, pat dry the steaks, season Based on the science of energy choice. To keep things simple, READY IN 35 minutes with a little salt, spray with cooking density and satiety (how filling we’ve built your Healthy Extra spray, then set aside. a food is), Free Foods fill you up ‘b’ into the menu plan each day. 350g dried jasmine rice for fewer calories. So by basing 2 Spray a large, non-stick frying pan your meals around Free Food, Choose your Syns 2 lean rump steaks, visible with cooking spray and put over you’re naturally limiting your fat removed a medium heat. Add the lemongrass, calorie intake, meaning you Foods and drinks that pose garlic and curry paste with a splash lose weight without feeling a risk to your weight loss – Low-calorie cooking spray of water. Stir-fry for 2 minutes until hungry. Free Food includes lean those high in fat or sugar, as the paste has turned a bit darker. Stir meat, poultry, fish, plain Quorn well as alcohol – can be enjoyed 1 lemongrass stalk, outer in the stock and simmer gently for and plain tofu, eggs, pasta, as carefully counted Syns. We layers discarded, bashed 10 minutes until slightly thickened. potatoes, pulses, and fresh fruit recommend you plan 5 to with the flat of a knife and veg. There are more than 15 Syns into your day (see the 3 While the sauce is simmering, 350 to choose from, so you can bottom of page 63 for ideas). 2 garlic cloves, crushed put a large, non-stick frying pan over personalise Food Optimising a medium-high heat. Once the pan is to suit your taste, lifestyle and Make simple swaps 4 level tbsp Thai red hot, cook the steaks for 3 minutes on dietary needs. Some Free Food curry paste each side for medium, or 4 minutes has the bonus of being Speed To help protect your weight for well done. Remove from the pan Free Food – fruit and veg that loss, choose the leanest meat 400ml beef stock, made and set aside to rest. are super-low in calories – so and trim off any visible fat, with 1 stock cube for the best results, include at such as the white bits off 4 Add the corn, mangetout and pak least a third of a plate at every bacon, and remove skin from 100g baby corn, halved choi stalks to the sauce, and simmer meal, where it makes sense. poultry. Dry-fry mince, fry veg lengthways for 2 minutes. Stir in the pak choi with water, and use low-calorie leaves and cook for a minute until the Add in Healthy Extras cooking spray rather than 100g mangetout veg are just tender. Add the soy sauce. fat or oil. Switch sugar for To support your calcium intake, sweetener, and swap cream 250g pak choi, leaves and 5 Slice the steaks. Fluff up the rice you can enjoy two measured and crème fraîche for fat-free stalks separated, and and spoon onto 4 plates. Top with portions of milk or cheese each natural yogurt, plain quark, roughly sliced the steaks, then divide over the day – your Healthy Extra ‘a’ or plain unsweetened soya curry. Scatter over the coriander choices. Options include 350ml yogurt with added calcium. 1 tbsp light soy sauce and serve with lime wedges. skimmed milk or 250ml semi- skimmed milk, 400ml plain So that’s Food Optimising 10g fresh coriander leaves, unsweetened almond or soya in a nutshell. You’ll find lots roughly chopped, to serve drink with added calcium, 40g more info and ideas in your reduced-fat or 30g full-fat hard Food Optimising book. Here’s 1 lime, cut into wedges, to a great weight loss week! to serve NEW! SCAN TO FIND YOUR WEEK’S SHOPPING LIST OPEN YOUR SCAN YOUR ACCESS YOUR PHONE’S QR CODE SHOPPING LIST CAMERA OPEN SCAN YOUR QR CODE 64 SLIMMING WORLD MAGAZINE

7-day eating plan Tuesday Sweet potato & corn chowder EVERYDAY EASY 1 Preheat your oven to 200°C/ EASY fan 180°C/gas 6. Spray a large, MIDWEEK SERVES 4 non-stick saucepan with cooking FISH DISH SYNS PER SERVING 7 spray and put over a medium heat. Add the onion, celery, leeks, Wednesday Deduct 7 Syns if using the wholemeal garlic, thyme leaves, chilli flakes pitta bread as a Healthy Extra and sweet potatoes. Fry for 6-8 Vf minutes until softened. Add the stock, bring to the boil and READY IN 45 minutes simmer for 10-15 minutes until all the vegetables are really tender. Low-calorie cooking spray 2 Add half the corn, bring back 1 onion, finely chopped to a simmer, then blitz with a stick blender until completely 1 celery stick, finely chopped smooth. Add the lemon juice and season to your liking. 2 leeks, rinsed and finely sliced 3 Divide the chowder between 2 garlic cloves, crushed 4 bowls. Drizzle over the yogurt, then scatter with the remaining 2 sprigs of fresh thyme, corn, and the paprika and chives. leaves picked Serve with 4 pitta wedges each. ¼ tsp dried red chilli flakes MAKE IT VEGAN 2 medium sweet potatoes Use vegan stock and plain (around 500g), peeled and unsweetened dairy-free soya chopped into 1cm cubes yogurt with added calcium instead of the Greek yogurt – 1 litre hot vegetable stock Syns stay the same 225g frozen sweetcorn, defrosted Juice of ½ lemon 2 tbsp fat-free natural Greek yogurt, to serve Pinch of smoked paprika, to serve 10g fresh chives, chopped, to serve 4 x 60g wholemeal pitta breads, toasted and each cut into 4 wedges Lemon & chive smoked haddock with jackets TOASTED SUPER SIMPLE 1 Preheat your oven to 200°C/fan PITTA 180°C/gas 6. Bake the potatoes for SERVES 4 1 hour-1 hour 30 minutes until the DIPPERS! skins are crisp and the flesh is soft. 0 Or you can microwave them for 15 minutes, then bake for 15-20 minutes READY IN 1 hour to save time. 40 minutes 2 When the potatoes have around 4 baking potatoes, pricked 20 minutes left, spread the broccoli with a fork and beans in a large, non-stick roasting tin. Spray with cooking 300g thin-stemmed broccoli spray, season and roast for 5 minutes on the shelf above the potatoes. 300g green beans, trimmed 3 Put the haddock fillets on top Low-calorie cooking spray of the veg, spray the veg and haddock with a little cooking spray 4 skinless and boneless and season with freshly ground smoked haddock fillets black pepper. Bake for 10-12 minutes, scattering over the lemon zest a 2 unwaxed lemons, 1 zested couple of minutes before the fish and juiced, 1 cut into wedges is ready – it’ll be white throughout to serve and flake easily when pressed lightly with a knife. 10g fresh flat-leaf parsley, leaves finely chopped 4 Just before everything’s ready, mix the parsley, capers and lemon 1 tbsp capers in brine, drained juice into the yogurt. Split open and finely chopped the jackets and put on 4 plates with the fish and veg. Spoon the 100g fat-free natural yogurt mixture into the jackets and Greek yogurt scatter the chives over the jackets and fish. Serve with lemon wedges. 10g fresh chives, chopped SLIMMING WORLD MAGAZINE 65

Thursday All-day sausage & bacon frittata ONE-POT VEGGIE EVERYDAY EASY 1 Preheat your oven to 200°C/fan WONDER 180°C/gas 6. Spread the chips on a SERVES 4 large, non-stick baking tray in a single layer and spray with cooking spray. 0 Bake for 40 minutes, turning halfway. f READY IN 45 minutes 1kg floury potatoes, such as 2 While the chips are cooking, spray Maris Piper or King Edward, a large, non-stick frying pan with cut into chips cooking spray and put over a medium-high heat. Fry the bacon, Low-calorie cooking spray sausages and mushrooms for 5-6 minutes until browned and any water 8 bacon medallions, visible fat from the mushrooms has evaporated. removed, roughly chopped Add the spring onions and tomatoes, and fry for another 1-2 minutes. 6 frozen Slimming World Pork Sausages (from Iceland), 3 Mix the chives into the eggs and defrosted and roughly chopped season lightly. Pour into the frying pan, turn the heat to medium-low 250g chestnut and cook for 8-10 minutes until the mushrooms, sliced bottom and sides are set. 4 spring onions, finely sliced 4 Preheat your grill to high and grill the frittata for 3-4 minutes until 100g cherry tomatoes, halved golden and set in the middle – if your oven and grill are together, 10g fresh chives, chopped wait until the chips are ready, then move the chips to the lowest shelf. 10 medium eggs, beaten 5 Spray a large, non-stick saucepan 1 garlic clove, crushed with cooking spray and put over a medium-high heat. Add the garlic 200g spinach and spinach (a handful at a time as it cooks down) and cook for 2-3 minutes. Slice the frittata into 4 and Friday serve with the chips and spinach. Quorn chilli bowls FRY-UP SUPER SIMPLE 1 Spray a large, heavy-based, lidded, FLAVOURS! non-stick saucepan or flameproof SERVES 4 casserole dish with cooking spray and put over a medium-low heat. 0 Add the onion, celery and peppers. sVf Cover and fry for 8-10 minutes until softened, stirring now and then (add READY IN 45 minutes a splash of water if the veg start to stick to the pan or dish). Low-calorie cooking spray 1 large onion, finely chopped 2 Add the garlic, paprika and cumin, 2 celery sticks, finely chopped and cook for 1 minute until fragrant. 3 red peppers, deseeded and Stir in the tomatoes with 100ml water finely chopped and bring to the boil. Lower the heat 2 garlic cloves, crushed and simmer gently for 2-3 minutes 1½ tsp hot smoked paprika until slightly thickened and reduced. 1½ tsp ground cumin 2 x 400g cans 3 Stir in the mince and kidney beans, chopped tomatoes and simmer for a further 20 minutes 500g frozen Quorn Mince until thick. Season to taste. 2 x 400g cans red kidney beans, drained and rinsed 4 Serve the chilli in bowls topped 150g fat-free natural Greek with the yogurt. Add a twist of yogurt, to serve black pepper and the coriander, 20g sprigs of fresh coriander, and serve with the lime wedges. to serve 1 lime, cut into wedges, TRY IT WITH to serve If you’re not following SP, you could serve your chilli with cooked dried rice or over a baked potato – it will still be Free!

7-day eating plan Saturday Creamy chicken pasta SUPER SIMPLE 1 Cook the tagliatelle following the SIMPLE YET pack instructions. While it’s cooking, SPECIAL SERVES 4 spray a large, non-stick frying pan SYNS PER SERVING 2 with cooking spray and put over a READY IN 25 minutes medium-high heat. Add the chicken and fry for 4-5 minutes, turning 300g dried tagliatelle often, until browned and cooked Low-calorie cooking spray through. Take out of the pan and 500g skinless and boneless set aside. chicken breasts, thinly sliced 2 leeks, rinsed and 2 Spray the pan with a little cooking finely sliced spray. Add the leeks and fry for 2 garlic cloves, crushed 5 minutes until softened, stirring 300g spinach often and adding the garlic for the Pinch of ground nutmeg last minute. Add the chicken and 125g fat-free natural spinach (a handful at a time as it fromage frais cooks down), and stir-fry for 1-2 40g fresh Parmesan, grated minutes until the spinach is just Juice of ½ lemon wilted. Sprinkle over the nutmeg. 3 Drain the tagliatelle, keeping Sunday a ladleful of the cooking water. Add the tagliatelle to the frying pan with Roast lamb with golden root veg the fromage frais, half the Parmesan and the lemon juice. Toss to mix EVERYDAY EASY 1 Preheat your oven to 200°C/fan together, adding a little of the saved 180°C/gas 6. Pat dry the lamb and cooking water to loosen it if you SERVES 4 make deep slits all over with a small need to. Divide between 4 bowls, SYNS PER SERVING 1 knife. Push the garlic and rosemary season and top each with a quarter READY IN 2 hours into the slits and lightly season. Put the of the remaining Parmesan. lamb in a non-stick roasting tin, cover 1.6kg leg of lamb on the bone, with foil and roast for 40 minutes. SO-GOOD visible fat removed (taken LOW SYN out of the fridge 1 hour 2 Spread the potatoes, swede and before cooking) carrots in a large, non-stick roasting tin SAUCE in a single layer. Scatter over the thyme, 6 garlic cloves, thickly sliced season and spray with cooking spray. 6 sprigs of fresh 3 When the lamb’s been cooking rosemary, halved for 40 minutes, take off the foil and return to the oven (if you like your 1kg floury potatoes, such as lamb well done, roast for 55 minutes Maris Piper or King Edward, before removing the foil). Put the veg cut into chunks on the shelf below the lamb and cook both for 1 hour, turning the veg halfway. 500g swede, peeled and cut into chunks 4 Remove the lamb from the oven and leave to rest. Cook the veg for 500g carrots, peeled and an extra 15 minutes to crisp up. cut into chunks 5 While the veg finish cooking and 1 tsp dried thyme the lamb’s resting, spray a large, non-stick frying pan with cooking 1 Savoy cabbage, shredded spray and place over a medium heat. Stir-fry the cabbage (a handful at a 4 level tsp beef or lamb time as it cooks down) for 3-4 minutes gravy granules until just tender. Make up the gravy with 280ml just-boiled water. Slice the lamb (discarding any visible fat) and PHOTOGRAPHS: ANDREW BURTON. RECIPES: EMILY JONZEN serve with the roasted veg, cabbage FOOD STYLING: LUCY O’REILLY. PROP STYLING: DAVINA PERKINS and a quarter of the gravy per person. SLIMMING WORLD MAGAZINE 67

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let’s cook KitchenSECRETS GENIUS TIPS, TRICKS AND SHORTCUTS TO SEND YOUR COOKING CONFIDENCE SKY HIGH Add some capers! IN SEASON… Capers are a versatile Speed smallest, but larger capers are Brassicas Free Food and add a burst of more common. They’re juicier, so flavour to lots of dishes – see you get more bang for your buck. This group of hardy vegetables, which our pork tenderloin recipe on includes broccoli, cabbage, sprouts p60. Here’s more about them... They taste salty and sour Scatter and cauliflower, are all Speed Free in salads with tomatoes, chives Foods. Plus, they’re pretty cheap and, They’re flower buds Hand picked and spring onions; sprinkle over besides the usual boiling, there are from a shrub in the Med, they’re grilled white fish with a squeeze lots of tasty ways to cook them: preserved in several ways. Those of lemon juice; or toss through in brine, salt or vinegar are Free. pasta with smoked salmon CHOP AND CHAR: roast bite-size pieces or slices at trimmings, flat-leaf parsley and 220°C/fan 200°C/gas 8 for 20-30 minutes until blackened They come in different sizes fat-free natural fromage frais. on the outside. Drizzle with a little balsamic vinegar and Nonpareille capers are the serve alongside grilled lean meat. Tasty GRATE AND GRILL: brassicas are a perfect match with buds cheese – once you’ve roasted them, grate a Healthy Extra amount of Cheddar or fresh Parmesan over the top and grill until golden. Delicious! SLICE AND SERVE: finely slice fresh broccoli, cauliflower, kale or sprouts and toss with lemon juice and some salt. Leave for 20-30 minutes, then squeeze out the liquid for an easy side with smoked fish or prawns. WHAT’S THE DIFFERENCE... …between gammon and ham? Well, they’re actually the same thing! Gammon refers to uncooked, cured pork leg, whereas ham is what it’s called once it’s cooked. WORDS: REBECCA WOOLLARD. CAPERS PHOTOGRAPH: KATE WHITAKER. BROCCOLI, CLEMENTINE AND FEELING FRUITY How to pipe meringue nests POMEGRANTE PHOTOGRAPHS: GETTY IMAGES. MERINGUE PHOTOGRAPHS: ALEX LUCK Pretty pairing Love the look of our stunning mulled wine meringue wreath on p90? Master the technique here with our step-by-step guide For a quick, festive pudding that won’t put a dent in your Syns, slice clementines into a bowl, catching all the juice, then top with jewel-like pomegranate seeds and some fat-free natural yogurt. 1 Fill a piping bag up to 2 Slowly and gently 3Working from the 4To finish, gently two-thirds full. Cup squeeze with your centre, keeping the press the nozzle your hand around the top hand, holding the pressure even, move towards the baking top, squeezing the end bag a centimetre away the bag in a spiral. Then tray, then immediately of the bag between from the baking tray, pipe a second layer on lift it again – this your fingers so the using your hand near top of the outer edge finishes the nest with mixture can’t spill out. the nozzle as a guide. only, to form a nest. a pretty point! SLIMMING WORLD MAGAZINE 69

TAKE A BATCH OF tomato sauce There’s so much you can do with this homemade sauce. Make our recipe, then keep it on standby in your fridge or freezer for a shortcut to any of these three delicious dishes PHOTOGRAPHS: GARETH MORGANS Spicy tomato sauce 1 Spray a large, deep, non-stick frying 2 Divide the sauce into 3 batches and chill pan with cooking spray and put over or freeze in airtight containers. If chilling, SUPER SIMPLE a medium heat. Fry the onions, garlic and the sauce will keep in the fridge for 4 days. chillies for 8-10 minutes until softened, If freezing, pour into freezerproof MAKES 3 batches adding a splash of water if they start to containers, label, freeze and use within stick to the pan. Add the tomatoes and 1 month. Defrost fully before using. READY IN 55 minutes, plus cooling vinegar, and season. Bring to a simmer, then cook gently for 30-35 minutes, Low-calorie cooking spray stirring often, until the sauce looks rich 2 onions, finely chopped and has thickened. Leave to cool. 6 garlic cloves, finely sliced 2 red chillies, finely chopped 3 x 400g cans chopped tomatoes 1 tbsp red wine vinegar 70 SLIMMING WORLD MAGAZINE

have it your way Classic spaghetti puttanesca EVERYDAY EASY 1 Cook the spaghetti following the pack instructions. While it’s cooking, tip the SERVES 4 tomato sauce into a pan and bring to SYNS PER SERVING 2 a simmer. At the same time, spray a large, READY IN 20 minutes deep, non-stick frying pan with cooking spray and put over a medium heat. Fry 400g dried spaghetti the anchovies until they start to melt. 1 batch of spicy tomato sauce (see recipe left) Add the tomato sauce, olives and capers Low-calorie cooking spray to the frying pan. Season to taste, bring 5 canned anchovies in oil, drained and chopped to a simmer and cook for 2-3 minutes. 100g pitted black olives in brine, drained and halved 2 Drain the spaghetti, then stir into the 1 tbsp capers in brine, drained and sauce. Add the parsley and toss using roughly chopped tongs to mix everything together. Divide 20g fresh flat-leaf parsley, leaves chopped between 4 bowls and scatter with the Fresh basil leaves, to serve basil. Serve with the salad. Mixed-leaf salad, to serve p midweek A fast and punchy pasta bowl to liven u SLIMMING WORLD MAGAZINE 71

Fennel adds the fresh aniseed flavour – its feathery fronds are tasty, too Chicken & bacon traybake SUPER SIMPLE 2 Spray a large, non-stick roasting tin with cooking spray and arrange the chicken, SERVES 4 fennel and courgettes in a single layer, spacing them out a little if you can. Spray READY IN 40 minutes with a little more cooking spray, season and roast for 20-25 minutes. 8 bacon medallions, visible fat removed 4 skinless and boneless chicken breasts 3 Turn the veg. Switch the oven to a high Low-calorie cooking spray grill or preheat your grill to high if they’re 3 fennel bulbs, trimmed and sliced into thin separate. Grill the chicken and veg for wedges, green fronds reserved a few minutes until the bacon is crisp and 2 courgettes, cut into thick slices the veg are golden. While they’re grilling, 1 batch of spicy tomato sauce (see recipe on p70) tip the tomato sauce into a pan, add the 4 sprigs of fresh thyme, leaves picked thyme and simmer for 5 minutes. 1 Preheat your oven to 190°C/fan 170°C/ 4 Spoon the sauce over the chicken. gas 5. Lay 2 bacon medallions over each Scatter over the reserved fennel fronds chicken breast. and serve. 72 SLIMMING WORLD MAGAZINE

have it your way Smokin’ bonfire jackets EVERYDAY EASY !n the fireworks with our meltingly delicious spuds SERVES 4 Bring o SYNS PER SERVING 6 RECIPES & FOOD STYLING: LIZZIE KAMENETZKY PROP STYLING: DAVINA PERKINS Deduct 6 Syns if using the reduced-fat Cheddar as a Healthy Extra READY IN 1 hour 40 minutes 4 large baking potatoes, pricked with a fork Low-calorie cooking spray 1 red onion, finely chopped 2 large carrots, peeled and chopped 2 parsnips, peeled and chopped 1 level tsp Tabasco Chipotle Pepper Sauce (or use Original Red Pepper Sauce) 2 tsp ground cumin 1 batch of spicy tomato sauce (see recipe on p70) 250ml vegetable stock, made with 1 stock cube 2 x 400g cans cannellini beans, drained and rinsed 160g reduced-fat Cheddar, grated Fat-free natural Greek yogurt, to serve Fresh coriander, chopped, to serve 1 Preheat your oven to 200°C/fan 180°C/ gas 6. Sprinkle the potatoes with a little salt, then bake for 1 hour-1 hour 30 minutes, or until the flesh is soft and the skins are crisp. If you’re tight for time, you can microwave them for 15 minutes, then bake for 20 minutes. 2 While the potatoes are cooking, spray a flameproof, non-stick casserole dish with cooking spray and put over a medium heat. Add the onion, carrots and parsnips, and fry for 5-10 minutes, adding a splash of water if they start to stick to the dish. 3 Add the Tabasco and cumin, and fry for 1 minute. Add the tomato sauce and stock. Season and simmer for 10-15 minutes until the veg are tender. 4 Add the beans and cook for 5 minutes. Evenly scatter over the cheese, but don’t stir in. When the potatoes are ready, preheat your grill to high. Grill the cheesy beans for a few minutes until the cheese is melted and golden. 5 Put the potatoes on 4 plates and split open. Divide over the cheesy beans. Add a dollop of the yogurt, scatter over the coriander and add a twist of black pepper. SLIMMING WORLD MAGAZINE 73



FOODnews WE’VE SEARCHED THE SHELVES TO BRING YOU THREE PAGES OF TASTY INSPIRATION CENTRAL Heinz Plant EATING Proteinz Spanish Style Beanz with This mildly spiced Smokey Peppers vegan dish will & Tangy Onions, 1 Syn per pouch; warm you up from the inside out £1.10 for 250g, Asda e Butternut squash curry 0e Harbour Salmon Co. To serve 4, preheat your oven saucepan with cooking spray, water. Simmer for 10 minutes, Salmon Fillet or until thick. Add the juice Infusions to 200°C/fan 180°C/gas 6. put over a medium heat and of 1 lemon and season. Ginger, Chilli & Cook 250g dried basmati Lime, 1 Syn per Cut 1 peeled and deseeded fry 2 finely chopped onions rice following the pack fillet; £4.10 for instructions, drain and 220g, Sainsbury’s butternut squash into for 15 minutes, stirring keep warm. Stir the squash through the sauce. Serve TOP SPOTS chunks, put on a large, regularly. Add 2 tsp mild with the rice and 1 lemon cut into wedges, and top We’ve selected a few best buys non-stick baking tray and curry powder (see Cook’s with fresh coriander leaves. for a delicious week on plan! spray with low-calorie notes on p49), fry for 2 Morrisons Stir-Fry Vegetable Biryani, 1½ Syns per half pack; cooking spray. Season and minutes, then add 400g £2.19 for 500g V f roast for 40 minutes, turning can chopped tomatoes and Vivera Plant halfway. At the same time, 400g can drained and rinsed Shawarma Kebab, 1½ Syns spray a large, non-stick chickpeas. Add a canful of per pack; £3 for 175g, most major SQUASH CURRY PHOTOGRAPH: ANDREW BURTON Sarnies Cheat it supermarkets sorted! If you fancy making our curry above, but e Here’s a quick and would rather skip the prep, here’s a little easy lunch: spread Tesco 2 Beef Ranch Steaks with 2 slices of Healthy time saver that Garlic and Chilli Seasoning, 0 Extra bread with won’t add Syns. (visible fat removed); £3.15 for 250g This ready-to- f You’ll find these products in the fat-free natural freezer cabinets – look out for the fromage frais, to save cook frozen symbol across the Food news pages Syns, then fill with lots of shredded lettuce squash is Free – and this marinated turkey. Job done! and is just as delicious in Bernard Matthews Turkey Breast Chunks Roasted stews, soups and with a Hickory BBQ Marinade, 1 Syn per pack; risottos, too! £1.20 for 90g, Sainsbury’s and Tesco Sainsbury’s Inspired to Cook Butternut Squash, 0 £1.50 for 500g e f SLIMMING WORLD MAGAZINE 75

food news Three ways to eat: Brussels sprouts Not just for Christmas – you can do so much with this versatile Speed Free Food veg Carol Littler, Greater Manchester ‘This ● To serve 4, stir-fry halved baby sprouts with easy, Free omelette: fry bacon medallions traybake is like cupboard roulette: I start chopped green beans, thin-stemmed broccoli, (visible fat removed) and shredded sprouts in a with a potato cut into chips, add eggs and garlic and chillies to taste using low-calorie non-stick frying pan using low-calorie cooking cooking spray for 10 minutes. Add 100ml just- spray. Pour in beaten eggs and season. Cook any Speed Free Food veg I have, spray boiled water, cover and simmer for 3 minutes. until nearly set, then finish off under the grill. with low-calorie cooking spray and bake.’ Add cooked dried pasta shapes, unwaxed lemon zest and a little pasta cooking liquid. ● Add to a beef stew for a seasonal twist. Charlie Sennett, Top with 6g chopped walnuts per person Brown off chunks of beef (visible fat removed), Herefordshire (2 Syns per serving). briefly fry sliced onions and celery in low-calorie ‘Healthy Extra cooking spray, then add halved sprouts, cubed wholemeal pitta ● Bacon and Brussels sprouts are a match made potatoes and other veg. Cover with beef stock fingers topped with in heaven, and aren’t just a side dish. Try this and simmer until the beef and veg are tender. passata and a little reduced-fat Cheddar (4 Syns for 25g) are gorgeous dipped into my homemade soup.’ YOUR MAKES! TOP TIP The quick fixes and genius food Cook sprouts tips you love – share yours on lightly to avoid the instagram #SWMagazineMakes bitter taste and Emma pungent smell that Fitzsimmons, County Armagh puts some of us ‘I coat salmon off them! fillets in sweet chilli dipping Choc pot luck! SPREAD sauce (1½ Syns IT OUT per 1 level tbsp) – delicious with Slimming World chips and broccoli.’ Ursula Browne, Herefordshire ‘Edamame beans and pomegranate seeds add texture and crunch to my lean ham salad, and diced beetroot adds even more flavour.’ Great for a meat-free This chocolatey SPROUTS PHOTOGRAPH: SAM FOLAN carbonara, a vegan BLT, spread is a fantastic or with a cooked brekkie Syn stretcher. If you Richmond 8 Streaky Meat-Free Rashers, don’t fancy it on 1½ Syns per 2 rashers; £2.80 for 150g, Healthy Extra toast, most major supermarkets e blend it with fat-free natural yogurt to make a chocolate dip to serve with fresh fruit skewers. Emma James, Cumbria ‘I switched Sweet Freedom Choc Pot Chocolate Spread, my usual Cheddar for a Healthy Extra portion of Red Leicester to top my tuna 2 Syns per 1 level tbsp; £3 for 250g, jacket – it really finished off the dish!’ most major supermarkets e 76 SLIMMING WORLD MAGAZINE

take home 10p/€0.10 from every book sold goes to our SMILES charity partners (SMILES registered charity number 1061429). Tak_ ethe5 collection mmboeooanoOnlklesyv,yie-funisrvsaei6evna0igcnhg ingredients! Just £4.95/€7.95 RRP each to Slimming World members in group, and if you're a member of Slimming World Online you can buy them through the online shop.

food news ALCOHOL-FREE Berry crunchy TRIED & TASTED Add a satisfying crunch and sweetness to breakfast by layering up this berry We put grown-up non-alcoholic drinks to the test – here are our faves granola with fat-free natural yogurt. For a real treat (and even more fibre), 1 Brewdog Alcohol Free Nanny 3 Guinness Draught 0.0 Alcohol State Hoppy Ale, 1 Syn per can; Free Stout, 3½ Syns per can; £4.50 you could add fresh berries, too. £4.50 for 4 x 330ml cans, Morrisons, for 4 x 440ml cans, most major Ocado, Sainsbury’s and Tesco e supermarkets e Special K Crunchy Oat Granola Mixed Berries, 35g is a Healthy Extra ‘b’; £3 for 350g, Asda, Our tasters enjoyed this convincing A firm favourite with tasters, this Ocado, Tesco and Waitrose & Partners e alternative to alcoholic beer, with a stout had the characteristic smooth good fizz and a malty, hoppy flavour. and silky texture. Plus it saves Pep up homemade They felt it was good value for Syns 4½ Syns on the 4% ABV version. burgers, chicken or fish at 1 per can, and easy to keep track of. 4 Belle & Co. Alcohol Free fillets in an instant! 2 Martini Non-Alcoholic Vibrante, Sparkling Rosé, 1½ Syns per 1½ Syns per 50ml; £10 for 75cl, 125ml; £4 for 75cl, Morrisons and Gran Luchito Mexican Super Smoky Morrisons, Ocado, Sainsbury’s Ocado e Chipotle Salsa, ½ Syn per 2 level tbsp; £2.75 and Tesco There’s nothing quite like a bottle for 300g, most major supermarkets e With its invigorating, bitter taste, of pink fizz to kick off a party! reminiscent of Italian aperitivi 2 And, while our testers found this Cheese twist such as Martini, Aperol and one a little sweeter than the 4 Campari, this divided our real thing, they enjoyed the Flavoured cheeses are great for testers. If you love that sense of occasion for just ringing the changes, whether kick of flavour, it makes an 1½ Syns a glass. you’re topping your Healthy Extra ideal low Syn substitute, toast, or adding it to an on-plan with ice and a slice. 3 festive cheeseboard. 1 Cathedral City Our Balsamic Onion Mature Cheddar, 30g is a Healthy Extra ‘a’; £2.10 for 180g, Asda V Find the Syn values of all advertised products here Each issue, we round up all the Syns for products featured on the food adverts, so you can be sure they’ll fit smoothly into your Food Optimising week ● Arla, B.O.B Skimmed Milk, ● Hi-fi, Triple Choc, 2 bars counts as a Healthy Extra ‘b’ Strawberry, all 4½ Syns; 300ml counts as a Healthy count as a Healthy Extra ‘b’ or 6 Syns. Banana, 5 Syns. Extra ‘a’ or 2 Syns per 100ml. or 3 Syns per bar, available in Slimming World groups and ● Riso Gallo, My Risotto ● Splenda, Minis, one tablet, ● Bannisters, 8 Baked Jacket to our online members. Perfetto, all dried, Porcini Free; Granulated Sweetener, Potatoes, ½ Syn per potato Mushroom and Saffron, both 1 level tsp, Free, and ½ Syn per (without butter). ● Mug Shot, Chicken & 1 Syn per 175g pack; Four Cheese, level tbsp. Sweetcorn Noodles, 1½ Syns 2½ Syns per 175g pack. ● Batchelors, Slim a Soup, per 54g sachet; Roast Chicken ● Sweet Freedom, Choc Shot, Minestrone with Croutons, 2½ Pasta, 2 Syns per 55g sachet; ● Shloer, Zero, Red Grape and ½ Syn per level tsp. Syns per 20g sachet; Cup a Soup, Creamy Cheese Pasta, 3½ Syns White Grape Sparkling Chicken, 4½ Syns per 20g sachet. per 68g sachet; Tomato & Herb Zero Calorie Fruit Drink, ● Yeo Valley, Organic 0% Fat Pasta (Classic Recipe), 3½ Syns both Free. Super Thick Creamy Natural ● Black Tower B, Rosé and per 64g sachet. Yogurt, Free. White wine (5.5% ABV), both ● Slimming World, Coronation 4 Syns per 175ml glass. ● Müllerlight, Toffee Apple Chicken Escalopes, Garlic Slimming World, Food Optimising, Crumble Flavour Yogurt, & Herb Chicken Escalopes, Free, Healthy Extra, Healthy Extras, ● Frylight, cooking spray, all ½ Syn per 140g pot. and Italian-Style Sausages, all Speed Free Food, Syn and Syns varieties, Free. Free, from Iceland. are registered trademarks of ● New York Bakery Co., Soft Miles-Bramwell Executive Services ● Heck, Chicken Italia chipolatas, Seeded Bagel Thins, 1 bagel thin ● Soreen, Lunchbox Loaves, Ltd trading as Slimming World. ½ Syn per chipolata. Apple, Original Malt, and 78 SLIMMING WORLD MAGAZINE

RECIPES: ELSPETH ALLISON. PHOTOGRAPH: KATE WHITAKER. FOOD drinks & nibbles STYLING: LIZZIE KAMENETZKY. PROP STYLING: MORAG FARQUHAR ROAST BEETROOT DIP WITH A VEG PLATTER SERVES 6 0V READY IN 1 hour 10 minutes Preheat your oven to 200°C/fan 180°C/ gas 6 and wrap 6 scrubbed raw whole beetroots in foil. Bake for 1 hour until you can easily insert a knife into them, then leave to cool. Peel, roughly chop, then whizz with 1 crushed garlic clove, 3 tbsp fat-free natural Greek yogurt and the juice of 1 lemon until smooth. Season, then pour into a bowl and scatter with fresh mint leaves. Serve with cucumber and carrot sticks, halved radishes and wedges of little gem lettuce. THAI-STYLE TURKEY MEATBALLS MAKES 28 0 READY IN 20 minutes, plus chilling Discard the outer layers of 1 lemongrass stalk, then chop and put in a food processor with a peeled and chopped 3cm-piece fresh root ginger, 2 chopped garlic cloves and 15g fresh coriander. Crack in 1 medium egg and crumble in 2 dried lime leaves. Add 500g lean turkey mince (5% fat or less), 2 tsp fish sauce and the zest of 1 lime. Pulse until evenly mixed. With slightly wet hands, roll tablespoons of the mixture into balls. Chill for 30 minutes. In a small bowl, mix together 1 tbsp light soy sauce, the juice of 1 lime, 1 tsp fish sauce and ½ sliced red chilli (deseed if you like it less spicy). Spray a large, non-stick frying pan with low-calorie cooking spray and put over a medium heat. Fry the meatballs for 10-12 minutes until golden brown and cooked through. Serve with cocktail sticks and the chilli dipping sauce. TUNA CRUNCH CHICORY BOATS MAKES 36 0 READY IN 10 minutes Drain a 160g can of tuna in spring water, then mix with 4 tbsp fat-free natural yogurt, 3 finely chopped spring onions, 1 finely chopped celery stick, 15g chopped fresh flat-leaf parsley and ½ deseeded and finely chopped red pepper. Add the juice of 1 lemon, season to taste, and give it another stir. Snap the leaves off 3 chicory bulbs. Put a tablespoon of the tuna mixture into each leaf and serve with lemon wedges. Get the party started… Entertain your guests while keeping your weight loss on track with these easy appetisers SLIMMING WORLD MAGAZINE 79

weeknight wi_ns! Quick and cosy dinners are what autumn evenings are made for – and with our latest crowd-pleasers on standby, you’ll have clean plates all round. Brand new to the Slimming World food range are our herby Italian-style sausages – bellissimo with mash and veg, or chopped into a comforting one-pot pasta bake. Or turn on the oven and let our tender new chicken escalopes do their thing. Available in two flavours – coronation chicken or garlic and herb – they’re a must-try medley served with chips, salad and a dollop of homemade coleslaw. coronation chicken escalopes Italian-style pork & beef sausages

garlic & herb chicken escalopes shwopitohnflrisnepeeednaedtliiovcveeerlray£nw4dh0.ceon.uyko,u Serving suggestion. The full Slimming World range may not be available in smaller Iceland stores. Please check with your local store for more details. Subject to availability. Minimum order of £25 required to use online order and delivery service. Additional £3 delivery charge payable. Free delivery for orders over £40. Delivery address must be within the delivery catchment area. Delivery slots subject to availability. Customers must register online to use the service. Terms and conditions apply, see www.iceland. co.uk/terms for full details.

ADVERTISEMENT PROMOTION Talking turkey Turkey & mushroom pie Christmas leftovers need never be boring again with our tasty recipe – and a little help from Frylight EVERYDAY EASY W hether you sit down to your food going. And best of all, Frylight SERVES 4 a stuffed crown, a rolled is Syn free when you’re Food Optimising. SYNS PER SERVING 3½ breast, or the full how- READY IN 50 minutes are-we-going-to-fit-this-in- Our simple turkey and mushroom pie the-oven bird, the chances are there’ll be (recipe right) will have you looking forward Frylight leftover roast turkey in your fridge come to cooking up your leftovers. Softening the Boxing Day…and beyond. If you’re veg in Frylight takes a matter of minutes, 2 leeks, rinsed and sliced anything like us, a few tasty and inspiring while a few sprays over the filo before ideas for using it up that don’t cost the baking gives you a gorgeously crisp pastry 250g chestnut mushrooms, quartered earth will be very welcome. topping. It’s a great way to transform cooked turkey into a tasty family dinner 1 onion, finely chopped Luckily, when you’re Food Optimising, that won’t bust the budget – while keeping there’s far more to Christmas leftovers you beautifully on track as you head into 1 level tbsp cornflour than turkey sandwiches (again). From an the new year. aromatic curry to a super-quick stir-fry, 2 tsp mustard powder there are plenty of easy, low Syn recipes Frylight is the original one-calorie spray and to choose from. So whether you’re is available from most major supermarkets. 500ml chicken stock roasting, baking, frying or grilling, a few For more information, visit frylight.co.uk. sprays of Frylight is all it takes to get 400g cooked turkey meat, skin and visible fat removed, roughly shredded 25g fresh flat-leaf parsley, finely chopped Juice of 1 lemon 2 x 39g filo pastry sheets 400g green beans, trimmed 1 Preheat your oven to 180°C/fan 160°C/gas 4. Spray a large, deep, non-stick frying pan with Frylight and put over a medium heat. Add the leeks, mushrooms and onion, and cook for 5-6 minutes, stirring frequently, until softened. 2 Stir in the cornflour and mustard powder, and cook for a further minute. Increase the heat to medium-high and stir in the stock. Using a stick blender or food processor, blitz 2 ladles of the mixture until smooth, then return to the pan. 3 Stir through the turkey, then bring to a simmer until piping hot. Remove from the heat and stir in the parsley and lemon juice, and season. 4 Tip the mixture into a large pie or gratin dish. Tear the filo sheets in half, then scrunch and place on top to cover the pie filling evenly. Spray with Frylight and bake for 20-25 minutes until the top is golden and crisp, and the filling is bubbling. Meanwhile, boil the beans for 3-4 minutes, then drain. Divide the pie between 4 bowls and serve with the beans. Food Optimising, Syn free, Syn and Syns are registered trademarks of Miles-Bramwell Executive Services Ltd trading as Slimming World. 82 SLIMMING WORLD MAGAZINE

G rab a spoonCOOK THE BOOK Hamburger soup, recipe p84 The brand-new Slimming World’s Souper Heroes cookbook is brimming with tasty recipes to see you through the winter months – and here are three of our favourites to whet your appetite PHOTOGRAPHS: TARA FISHER SLIMMING WORLD MAGAZINE 83

Hamburger soup COOK’S “If you’ve never tried NOTE tofu before, these crispy EVERYDAY EASY For even more flavour, cubes are a delicious SERVES 4 you could top each bowlful introduction” SYNS PER SERVING 3 with 1 broken up Yutaka Sushi Nori dried roasted seaweed s f (without the toppings) sheet and count ½ Syn per serving. And if you fancy a READY IN 30 minutes bit of heat, add a little 1 large onion, diced chopped chilli 2 large carrots, diced 2 celery sticks, diced Miso soup with smoked tofu 1 litre hot beef stock 500g lean beef mince (5% fat or less) SUPER SIMPLE Zest and juice of ½ unwaxed lemon RECIPES: DEBBIE MAJOR, KIM MORPHEW, BIANCA NICE 2 tsp garlic granules Fresh mint leaves, to serve SOUP MAKER RECIPES: FLOSSY MCASLAN. FOOD STYLING: 2 tbsp smoked paprika SERVES 4 EMMA JANE FROST. PROP STYLING: MORAG FARQUHAR 3 tbsp tomato purée 1 Preheat your oven to 200°C/fan 180°C/ 400g can chopped tomatoes 0 gas 6. Put the soy sauce in a shallow dish ½ tbsp dried Italian herbs or dried oregano and add the tofu, tossing to coat on all 2 level tbsp American-style mustard sef sides. Spread the tofu on a baking tray 4 medium slices of bread from a small lined with baking paper, lightly spray with 400g white loaf, torn into small chunks READY IN 30 minutes cooking spray and bake for 20 minutes. 1 small red onion, halved and thinly sliced 2 gherkins, thinly sliced 2 tbsp soy sauce 2 While the tofu is baking, pour 1.5 litres 300g plain firm smoked tofu, drained and cut water into a large saucepan and put over 1 Preheat your oven to 200°C/fan 180°C/ into small chunks a high heat. Add the miso and ginger, and gas 6. Pop the diced onion, carrots, celery Low-calorie cooking spray bring to the boil. Tip in the pak choi, corn, and 6 tbsp stock in a large, lidded, non-stick 4 tbsp miso paste (no oil or sugar) mushrooms, bean sprouts and chopped saucepan and put over a medium heat. 4cm-piece fresh root ginger, peeled and grated coriander. Simmer for 2 minutes, then stir Cover and cook for 5 minutes, or until the 2 medium pak choi, sliced in the lemon zest and juice. veg are soft and golden. Uncover, then strain 200g baby corn, sliced diagonally or spoon out any stock left and set aside, 250g exotic mushrooms, such as shiitake, 3 Divide between 4 bowls. Top with the leaving the veg in the pan. halved if large tofu, coriander sprigs and mint to serve. 100g fresh bean sprouts, rinsed 2 Turn the heat up to high, then add the 10g fresh coriander, leaves chopped, mince and brown for a few minutes, plus sprigs to serve breaking up any lumps with a wooden spoon. Drain off any liquid in the pan. 3 Stir in the garlic granules and paprika and cook for 1 minute. Add the tomato purée, tomatoes, dried herbs, half the mustard and the remaining stock (plus the little bit you set aside earlier). As soon as it’s bubbling, reduce the heat to low and simmer for 10 minutes. At the same time, spread the bread out on a non-stick baking tray and bake for 6 minutes, or until nicely toasted. 4 Season the soup to taste, then divide between 4 bowls and pile on the red onion and gherkins. Divide over the bread croutons and evenly drizzle with the remaining mustard to serve. MAKE IT IN A SOUP MAKER To fit in a standard soup maker and serve 2, halve all the ingredients. Brown the mince in a non-stick frying pan, drain off any liquid and tip it into the soup maker. Add the rest of the ingredients, except half the mustard, the bread, red onion and gherkin. Cook on the chunky setting. Make the croutons as above. Season the soup to taste, divide between 2 bowls and top with the red onion and gherkin. Divide over the croutons and remaining mustard. 84 SLIMMING WORLD MAGAZINE

cook the book Christmas soup with a stick blender until smooth (or use MAKE IT IN A SOUP MAKER your food processor, then return to the pan). EVERYDAY EASY Season to taste and put the soup back over To fit in a standard soup maker and serve 2, a low heat to keep it hot. halve all the ingredients. Cook the sausages. SERVES 4 Put 200g chopped sprouts, the onion (garlic SYNS PER SERVING 1 3 Spray a non-stick frying pan with cooking and nutmeg, if using), cauliflower and stock spray and stir-fry the shredded sprouts, s f (without the toppings) bacon, turkey and sage for 2-3 minutes, in your soup maker, season and cook on or until the bacon is crisp. Thinly slice the the smooth setting. Shred the remaining READY IN 30 minutes sausages and stir into the turkey mixture sprouts and stir-fry with the bacon, turkey to heat through. Ladle the soup into 4 bowls and sage. Slice the sausages and stir them in. 450g Brussels sprouts, trimmed and top with the turkey mixture. Evenly dot Top the soup with the turkey mixture and (or use broccoli florets) over the cranberry sauce and add a twist a quarter of the cranberry sauce per person. 1 large onion, chopped of black pepper to serve. 1 garlic clove, crushed (optional) ½ medium cauliflower, chopped Pinch of grated nutmeg (optional) 700ml hot vegetable stock FOR THE FESTIVE TOPPINGS 2 frozen Slimming World Pork Sausages (from Iceland) Low-calorie cooking spray 3 bacon medallions, visible fat removed, chopped 120g cooked roast turkey, skin and visible fat removed, shredded 3 fresh sage leaves, shredded 3 level tbsp cranberry sauce 1 Cook the sausages following the pack instructions. While they’re cooking, roughly chop 400g of the sprouts, then finely shred the rest and set aside. 2 Put the chopped sprouts, onion, garlic (if using), cauliflower, nutmeg (if using) and 200ml water in a large, lidded, non-stick saucepan. Cover, bring to the boil and simmer for 8-10 minutes, or until the vegetables are tender. Add the stock, then take the pan off the heat and blitz IF YOU LIKE THESE RECIPES… …you’ll love the new Slimming World’s Souper Heroes cookbook featuring 68 recipes, from classics like carrot and coriander to spicy Thai green chicken curry and gazpacho ● Group members will receive a free copy when they buy a 12-week Countdown course or Countdown extension from 9-29 October ● New Slimming World Online members who sign up to a Gold or Silver package, and those who resubscribe for three months or more, from 9-29 October will receive a free copy ● On sale in Slimming World groups and to online members from 30 October, £4.95/€7.95 RRP. SLIMMING WORLD MAGAZINE 85

ADVERTISEMENT PROMOTION Take time out… Press pause on party-season preparations for a few moments by kicking back with a Mug Shot Whether you’re a fan of the lovers! Mug Shot Creamy Cheese Pasta and festive season, or can’t wait Mac & Cheese Pasta sachets make an ideal for normal life to resume, it’s option when you fancy something warming certainly a hectic time for most to see you through to dinnertime. And of us. And if you’ve got a jam- at 3½ Syns per 68g sachet, packed schedule of shopping, When you’ve they’ll fit right into your planning and wrapping ahead of got a Mug Shot Food Optimising day. you, there’ll be times when you’ll to hand, a fast want a convenient snack to keep Simply empty the sachet into your favourite mug, add you going: one that warms you and filling winter just-boiled water, and your up when it’s cold outside, fills snack is as pasta will be ready in as little DISCOVER THE you up fast on the go, and fits in easy as boiling as five minutes. Plus, with with your slimming plans to boot! Mug Shot’s 100 per cent FLAVOUR the kettle recyclable packaging, you’re When you’ve got Mug Shot’s The Mug Shot range – including Creamy Cheese Pasta and Mac handy dried pasta and noodle doing a little bit towards helping & Cheese Pasta – is available from most major supermarkets, sachets in the cupboard, a fast and filling the planet. Take a moment to relax and 90p RRP per sachet. To see the full range, visit mugshot.co.uk. winter snack is as easy as boiling the kettle. recharge, and you’ll be all set to cross the And with 13 varieties to choose from, there’s next few jobs off your Christmas to-do list – a flavour to suit everyone – including cheese cheesy tunes optional! Food Optimising and Syns are registered trademarks of Miles-Bramwell Executive Services Ltd trading as Slimming World. 86 SLIMMING WORLD MAGAZINE

RESCUE RECIPES ‘What can I make that’s simple and special?’ Slimming World member Rachael Bryant would love to give her other half a night off from cooking, and needs a family meal that’s impressive yet a doddle to make. So we suggested this… ‘My husband, Ben, does all the cooking at Our food editor, Rebecca Woollard, says: ‘Traditionally, making home and is always dishing up different, a risotto involves standing over the hob, gradually stirring in stock delicious recipes from the Slimming World until the rice is cooked. Not this one! Rachael can pop it in the oven cookbooks. I’m not so confident, though, so a meal and add a few extra ingredients at the end.’ that’s stress-free for me to make and a real treat for everyone to eat would tick the boxes for us both!’ Rachael, 33, lives in Ashford, Kent, with her husband, Ben, and their children, Logan, nine, and Parker, eight. She’s lost 3st 11lbs at Maria Collins’ group in Willesborough, Kent PHOTOGRAPH: KATE WHITAKER. RECIPE: REBECCA WOOLLARD. FOOD Baked pea & ‘This looks really STYLING: LIZZIE KAMENETZKY. PROP STYLING: MORAG FARQUHAR ham risotto straightforward to make – EVERYDAY EASY I can’t wait to take over the kitchen! And it’s all SERVES 4 in one pan, too’ READY IN 45 minutes SLIMMING WORLD MAGAZINE 87 Low-calorie cooking spray 1 onion, finely sliced 3 celery sticks, finely chopped 3 garlic cloves, crushed 250g plain dried risotto rice 1 litre hot chicken stock, made with 2 stock cubes 350g frozen peas, defrosted Zest and juice of 1 unwaxed lemon 20g fresh chives, sliced 250g lean cooked ham, visible fat removed, torn into pieces 1 Preheat your oven to 200°C/fan 180°C/ gas 6. Spray a lidded, flameproof casserole dish with cooking spray and put over a medium heat. Fry the onion and celery for 5-6 minutes, stirring often, until softened but not coloured. Add the garlic with a splash of water and cook for 2-3 minutes. 2 Add the rice and toast for 1-2 minutes, stirring continuously. Turn up the heat, pour in the stock and bring to a simmer. Transfer to the oven and bake for 25 minutes until the rice is plump and the stock is absorbed. 3 While the rice is cooking, put most of the peas in a mini food processor with the lemon juice and blitz to a pureé. Set aside. 4 Remove the risotto from the oven. Stir, cover and leave to sit for 2 minutes. Add the pea pureé, whole peas and most of the chives, and season. Divide between 4 bowls. Top with the ham, the remaining chives, lemon zest and a twist of black pepper to serve.

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Desserts with DASH! From Irish cream to sloe gin, we’ve put your favourite winter tipples to delicious use in these four classic puddings – cheers! PHOTOGRAPHS: KATE WHITAKER Mulled wine & pomegranate pavlova wreath MAKE IT ALCOHOL FREE A stunning centrepiece dessert that looks almost too good to eat (almost!) Leave out the mulled wine A LITTLE EFFORT each addition, until you and make a spiced syrup. have a soft meringue Put 125ml water, 2 level tbsp SERVES 8 that holds its shape sweetener granules, 2 cloves and SYNS PER SERVING 4½ but isn’t super stiff. a cinnamon stick in a pan. Bubble to make a syrup, then remove the READY IN 4 hours 30 minutes, plus cooling 3 Fill the piping bag spices, leave to cool and drizzle 4 medium egg whites (at or near the end with the meringue and over the wreath. 3½ Syns of their shelf-life – see Cook’s note opposite) 145g caster sugar use most of it to pipe per serving 150ml ready-made mulled wine 300g fat-free natural Greek yogurt equal-size nests around the 100g fresh or defrosted frozen blueberries 150g pomegranate seeds edges of the circle (for piping Fresh mint leaves, to decorate tips, see our step-by-step guide on page 69). Use the remaining meringue to pipe little stars/swirls outside and inside the meringue nests in a circle to make a pretty YOU’LL ALSO NEED wreath. Bake for 3½-4 hours, or until dry Large piping bag fitted with a star nozzle enough to lift easily from the paper. When it’s ready, gently lift the meringue off the 1 Preheat your oven to 110°C/fan 90°C/ paper and slide onto a serving plate to cool. gas ¼ and line a large, flat baking tray with 4 While the meringue’s cooling, put the baking paper. Draw a 25cm circle on the mulled wine in a small saucepan and bubble paper as a guide, then flip over the paper. for 3-4 minutes until you have a glossy 2 In a large, clean, glass bowl, beat the egg syrup. Leave to cool completely. whites with an electric hand whisk until you 5 Dollop the yogurt over the nests and have peaks that just flop over when you lift scatter with the fruit and mint leaves. Evenly up the whisk. Increase the speed to high, drizzle over the syrup just before serving. then gradually whisk in the sugar, a spoonful Slice into 8 equal portions to serve. at a time and for a few seconds between 90 SLIMMING WORLD MAGAZINE

party puds COOK’S NOTE Eggs at or near the end of their shelf-life are best for making meringue. The proteins in the whites will have begun to break down, which allows air to get into them more easily when they’re whipped SLIMMING WORLD MAGAZINE 91

MAKE IT Irish cream ALCOHOL FREE chocolate mousses Leave out the liqueur Sink your spoon into rich, velvety heaven! and stir the zest of 1 orange EVERYDAY EASY through the chocolate mixture when you fold SERVES 6 in the egg whites. 3½ SYNS PER SERVING 5 Syns per serving READY IN 30 minutes, plus freezing and chilling 12 seedless black grapes, halved, to decorate 75g 70% cocoa dark chocolate, broken into pieces 4 medium eggs, separated* 2 level tbsp sweetener granules 50ml Irish cream liqueur 1 Put the grapes on a small baking tray and freeze for at least 6 hours, or overnight. 2 Put the chocolate in a small, heatproof bowl set over a pan of gently simmering water, ensuring the bowl doesn’t touch the water. Stir until melted and smooth, then remove from the heat. Or, microwave the chocolate on medium for 30 seconds, then stir and repeat until melted and smooth. 3 Put the egg yolks in a clean bowl and the whites in another. Add the sweetener to the yolks and beat with an electric hand whisk for 2-3 minutes until pale and silky looking. Stir in the melted chocolate and Irish cream. 4 Clean the whisk really well, then whip the egg whites into stiff peaks. Stir a spoonful of the whites into the chocolate mixture to loosen it, then use a metal spoon (this cuts through the mixture without knocking the air out) to fold in the remaining whites. 5 Divide the mixture between 6 dessert glasses and chill for at least 1 hour, or up to 24. Decorate with grape halves and serve. *Pregnant women, the elderly, babies and toddlers are advised not to eat raw or partially cooked eggs, unless eating eggs showing the British Lion stamp 92 SLIMMING WORLD MAGAZINE

party puds Add a golden Giant vanilla panna cotta with sloe gin jelly glow to your celebrations This Italian showstopper gets a splash of festive spirit with a plummy liqueur with this A LITTLE EFFORT the base of the jelly mould. Chill for around shimmering, 2 hours until tacky – it should cling to your silky-smooth SERVES 6 finger when you press it gently (don’t let it SYNS PER SERVING 2½ go past this point, or it may not stick to the dessert READY IN 30 minutes, panna cotta when you unmould to serve). plus chilling and cooling MAKE IT 3 While the jelly is chilling, soak the gelatine ALCOHOL FREE FOR THE JELLY leaves for the panna cotta in cold water for Low-calorie cooking spray 5 minutes, or until soft and floppy. Put 100ml Leave out the sloe gin and 4 sheets leaf gelatine milk in a saucepan and place over a medium use 90ml clear apple juice 40ml clear apple juice heat. Squeeze out the gelatine leaves, then instead. For colour, add 50ml sloe gin add to the pan and allow to gently melt. 75ml soda water Pour into a jug, and stir in the remaining a dash of blackcurrant milk and the sweetener. Leave to cool. no-added-sugar squash. FOR THE PANNA COTTA 7 sheets leaf gelatine 4 Put the yogurt in a bowl along with the 1½ Syns per serving 400ml skimmed milk vanilla seeds, then add the milk mixture and 3 level tbsp sweetener granules stir well. Keep at room temperature until the 200g fat-free natural Greek yogurt jelly is ready. 1 vanilla pod, split lengthways, and seeds removed with the back of a knife and set aside 5 When the jelly is tacky, very carefully pour over the panna cotta mixture, then return to YOU’LL ALSO NEED the fridge for at least 3 hours, or until set. 1-1.2 litre jelly mould 6 To turn out the jelly, dip the mould 1 Lightly spray the jelly mould with cooking into a bowl of just-boiled water for a few spray. To make the jelly, soak the gelatine seconds, leaving the jelly end of the mould leaves in cold water for 5 minutes, or until in for slightly longer. Put a serving plate over soft and floppy. Put a small saucepan over the mould, then tip over and give it a good a medium heat and add the apple juice. shake to release the panna cotta and jelly Squeeze out the gelatine leaves, then add (if it doesn’t work first time, re-dip the to the pan and allow to gently melt. mould in the hot water). Slice into 6 equal wedges and serve. 2 Pour the gelatine mixture into a jug, then add the sloe gin and soda water. Pour it into SLIMMING WORLD MAGAZINE 93

party puds Rum punch trifles Add a sparkle to the end of your meal with this quick and easy version of a Christmas fave SUPER SIMPLE 1 Put 3 sponge finger halves in each of 6 dessert glasses. Mix together the rum and SERVES 6 squash, then divide over the sponge fingers. SYNS PER SERVING 4½ 2 Divide over the custard and sprinkle with READY IN 20 minutes the nutmeg. Dot over the clementine slices 9 sponge fingers, halved and some of the cherries (they will defrost 4 level tbsp dark rum into the trifles). 75ml orange no-added-sugar squash (or 37ml if you’re using double concentrate 3 Mix the yogurt with the vanilla extract, made up to 75ml with water) then spoon over the fruit. Top with the 250g low-fat custard from a can or carton remaining cherries and chill for up to ¼ tsp ground nutmeg 24 hours until ready to serve (indoor 4-5 clementines, peeled, white pith removed sparklers optional!). and sliced widthways 150g frozen pitted cherries (kept frozen) 250g fat-free natural Greek yogurt 1 tsp vanilla extract MAKE IT RECIPES & FOOD STYLING: LIZZIE KAMENETZKY ALCOHOL FREE PROP STYLING: MORAG FARQUHAR Swap the rum and orange squash for 150ml freshly squeezed orange juice. 4 Syns per serving 94 SLIMMING WORLD MAGAZINE

ADVERTISEMENT PROMOTION Merry cherry Cherry Bakewell Christmas cheesecake Make dessert the main event this season A LITTLE EFFORT with a little help from Müllerlight SERVES 10 *NO ADDED SUGAR, WITH THE EXCEPTION OF THE CHOCOLATE SPRINKLES One of our favourite things about your slimming day. And with so many SYNS PER SERVING 3½ RANGE. ALL VARIETIES CONTAIN NATURALLY OCCURRING SUGARS Christmas is the desserts coming delicious varieties to choose from – READY IN 30 minutes, plus chilling out after dinner, and when you’re including Cherry, Rhubarb, Strawberry, and cooling Food Optimising, that’s another Toffee, and Vanilla & Dark Chocolate tradition you don’t have to miss out on! Sprinkles – you’ll be spoilt for choice. Low-calorie cooking spray From trifle to tiramisu, there are all sorts of ways to lighten up your favourites. And for When you fancy a show-stopping pud, 10 reduced-fat rich tea biscuits an ingredient that’s big on flavour and low Müllerlight really comes into its own. If on Syns, Müllerlight yogurt has you covered. you’re a fan of the Cherry flavour, our 50g low-fat spread Cherry Bakewell cheesecake (recipe right) You may already know Müllerlight as will make a special after-dinner treat. This 4 sheets leaf gelatine a great snack to have in the fridge for when gorgeously smooth, no-bake dessert is just you fancy a sweet fix. High in protein, fat 3½ Syns per slice and tastes as indulgent 3 x 160g pots Müllerlight Cherry yogurt free, with no added sugar*, and coming as it looks. So gather your favourite people in at only ½ Syn per 160g pot, Müllerlight around the table and enjoy festive feasting 175g extra-light soft cheese is a yogurt you can enjoy throughout with a cherry on top! 1 tsp almond extract LIGHT AND FRUITY 1 level tbsp sweetener granules Müllerlight yogurts are available from most major supermarkets, 85p RRP per 160g single pot. 250g frozen pitted cherries, defrosted, to decorate 1 Spray a 20cm, loose-bottomed, non-stick cake tin with cooking spray. Put the biscuits in a sealable food bag, seal and give them a good bash with a rolling pin to make fine crumbs. Or blitz the biscuits in a food processor, taking care not to whizz too long so the crumbs don’t turn to paste. 2 Melt the spread in a small saucepan over a low heat for 2 minutes, then stir in the biscuit crumbs. Spoon the crumbs into the cake tin and use the back of the spoon to press them down into an even layer. Leave to chill while you make the top layer. 3 Soak the gelatine in cold water for 5 minutes, or until softened. Squeeze out the gelatine leaves, then put in a small saucepan with 1 pot of yogurt. Stir the mixture over a very low heat for 1-2 minutes until the gelatine has completely dissolved, then leave to cool. 4 Mix together the 2 remaining pots of yogurt with the soft cheese, almond extract and sweetener, then add the gelatine mixture. Mix with an electric whisk until smooth. Pour over the biscuit base and smooth over with the back of a spoon. Chill for at least 4 hours, or overnight if you have time. 5 Carefully remove the cheesecake from the tin and decorate with the cherries. Divide into 10 slices to serve. Food Optimising, Syn and Syns are registered trademarks of Miles-Bramwell Executive Services Ltd trading as Slimming World. SLIMMING WORLD MAGAZINE 95

PRINT EDITION Subscribe to the magazine today… …and get these great benefits ● One year’s subscription to the print edition from just £20.70* (saving 14% on the full cover price) ● Free delivery, direct to your door before it hits the shops ● Bonus gift: Eazy Peel Ultimate Butternut Squash Peeler† £29.99 RRP (first 50 subscribers, UK and Republic of Ireland) *Subscription rates for seven issues Subscribe UK £20.70 (direct debit), £21.50 (cheque/ & save credit or debit card); Republic of Ireland and Europe £37.99; rest of world £51.99. Copies FROM ONLY of Slimming World Magazine are also available via Slimming World groups before they £20.70 are on sale in the shops and may be sold Save 14% on full at a special price to members. cover price ORDERS MUST BE RECEIVED BY 15 DECEMBER 2022 TO START WITH THE JAN/FEB 2023 ISSUE †Subject to availability. Slimming World Magazine reserves the right to provide any or all of the first 50 subscribers with a substitute gift of equivalent value. Data protection Slimming World Magazine subscriptions are provided on behalf of Slimming World by Select Publisher Services. By taking out a subscription, you are entering into an agreement with Select Publisher Services and all personal information will be held in accordance with their privacy policy. HOW TO SUBSCRIBE: visit slimmingworld.co.uk/magsub or Freephone* 0800 131 3150 and quote reference 169 *Free from UK landlines; mobile phone tariffs may vary; for overseas orders, please call +44 1202 586 034. Lines open weekdays 9am-5pm. 96 SLIMMING WORLD MAGAZINE

subscribe & save YOUR BONUS GIFT! Eazy Peel Ultimate (First 50 subscribers to the print edition, Butternut Squash Peeler UK and Republic of Ireland only†) About your bonus gift The first 50 readers to subscribe to the print edition will receive an Eazy Peel Ultimate Butternut Squash Peeler, £29.99 RRP. If you love all the root veg coming into their own at this time of year, but aren’t so keen on the time it can take to prep them, this handy gadget could become your new best friend in the kitchen! With its clever mains-powered, non-slip design, it makes light work not just of notoriously tough butternut squash skin, but of all sorts of Free and Speed Free Food veg and fruit. It’s also the ideal gift for anyone who needs help to put a little power behind their peeling. For more info, visit butternuteazypeel.com. DIGITAL EDITION APP STORE IS A TRADEMARK OF APPLE INC. GOOGLE PLAY IS A TRADEMARK OF GOOGLE INC Enjoy on KINDLE FIRE AND ALL RELATED LOGOS ARE TRADEMARKS OF AMAZON.COM, INC. OR ITS AFFILIATES your tablet or phone Digital edition ONLY £17.99 ● Subscribe for just £17.99 ● Single and back issues cost £2.99 each ● Nov/Dec 2022 issue goes live 20 October SLIMMING WORLD MAGAZINE 97

chaasange lives Slimming World District Manager have you got what it takes to lead the best? () ■ Could you use your experience as a successful Slimming World member to help change the lives of thousands of people? ■ Do you love sharing your passion for Slimming World and our proven methods? ■ Can you develop, coach and empower a team of self-employed Slimming World Consultants and Team Developers to build a successful business and achieve their dreams? ■ Would you like to use the skills and experience you’ve developed in your successful management career so far and take the next exciting step with Slimming World? As a full-time, field-based District Manager, you’ll receive a competitive rewards package including a basic salary of £53,000/€66,250 a year, plus target-related quarterly bonuses, a company car and healthcare package. Find out more about our District Manager opportunities at slimmingworld.co.uk/dmcareers

I’m so proud to be part of Slimming World’s life-changing team Vanessa was a senior training manager for a charity when she joined Slimming World as a member in 2014. She went on to lose just over 2st, before becoming the District Manager for Hampshire and West Sussex. “Whether I’m running training sessions for my team, supporting our self-employed Consultants in their groups, recruiting new people to the team, or driving up to our Derbyshire Head Office for meetings, every day is different. It’s hard work, but there’s nothing more satisfying than helping a member achieve their weight loss dreams, or working with a Consultant to develop their business. It’s a unique role where I can combine a fulfilling, challenging management position with genuinely helping people to transform their lives.”

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