Slimming World - November-december 2015 1i4b3y

. . . d o o f love Enjoy the food you love – curry, a full English breakfast, pasta – and lose weight beautifully! It doesn’t sound like a diet, does it? That’s because it isn’t! It’s Food Optimising, and it’s going to change your life.

super -charged slimming You’ve probably heard people talk about Slimming World. They eat big portions of real food with the whole family, they’re never hungry – yet the weight drops off! They can hardly believe it, and neither will you. Because Food Optimising is every bit as delicious, generous and effective as they say. And now, we’ve made it even easier – it’s the only plan anywhere that lets you power up your portions and your weight loss, for supercharged success that lasts a lifetime.

with you every step of the way Because we know that forever weight loss goes so much deeper than what you eat, we you on every step of your journey at our friendly, inspiring groups all over the UK and Ireland. Together, we’ll help you achieve things you never thought possible.

unbeatable value Slimming World costs just £4.95/€9 a week and right now hip is half price, saving you £5/€9*. You’ll pay just £9.95/€18 on week one. Better still, if you together with five friends, you’ll all get your first week FREE too! (You’ll pay just £5/€9 each on week one.)

Find out where,when and how

search online for Slimming World

0844 897 8000

*Standard hip fee is £10/€18 and weekly group fee is £4.95/€9 – see website for full details. **More people in the UK choose to attend a Slimming World group each week than any other weight loss group.

the UK’s favou way to rite lose weigh ** t

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Slimming World

Photograph: Gareth Morgans

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visit slimmingworld.co.uk/2015 for your free 7 day slim-down plan!

In this issue ●

on the cover

be inspired 10

‘Bring on 50!’ Nurse Natasha Mold is fit, fabulous and looking forward to her milestone birthday after losing 6st

14

Celebrate good times Three cheers for Abby, Suzi and Selina, nearly 16st slimmer between them and sparkling with self-belief

23

14

Are you feeling the FOMO? Is the Fear of Missing Out slowing your slimdown? Our smart strategies will help

26

‘How I found my happy balance’ Anita Yandell-Jones’s 7st 6lb weight loss has helped her combine work, family and fun...

35

● Slimmer by the weekend Follow our five-day plan and feel the benefits by Friday night

55

42

The lighter side of Emily Dark From overweight teen to glamorous young mum, Emily reveals how losing 6st 10½lbs has transformed her twenties

49

● Nikki’s slim-for-life secrets After 15 years at target, life is just getting better and better for bride-to-be Nikki McDonnell

look, cook, eat 52

Rush-hour suppers From make-ahead feasts to meals in minutes, we’ve got the recipes you can rely on when time is tight

82

63

Simply veg Turn classic winter veggies into a comforting cheesy gratin

64

Curry night Don’t takeaway... fakeaway! Feast on a scrumptious Prawn biryani with veg, pickle and chutney, all for just 1½ Syns

67

Soup-er heroes From meal-in-a-bowl meatballs to a smoky haddock chowder, cosy up to a helping of home-made soup

75

Easy does it Yippee for kedgeree – don’t miss our step-by-step guide to mastering this anytime delight

76

67

It’s a cracker! De-stress Christmas with a delicious turkey dinner for four plus starter and dessert, all ready in just over an hour

78

Food news Fill your trolley with the latest Food Optimising buys

82

The grand finale Drum roll please... we present seven show-stopping desserts, all less than 6 Syns a serving

nov/dec 2015

112 ‘M’ for men 94

Cool brand Luke Stylist Luke Child is 7st 8lbs slimmer and finally feels as camera-ready as his clients

101 Fatigue fighters

86

Product picks to wake up your grooming routine

102 ● Be a wise man about weight loss How to make the most of the party season – without following the crowd

111

104 ‘I couldn’t have lost 17½st without Lesley’ Meet our slimming dream team, who found losing weight together was twice as good as going it alone

be your best you 111 Merry spritzmas! Switch up your scent this season

112 1 top 5 ways Take one sequin tee and sparkle all Christmas with our expert styling ideas

115 Are you living with a fatty liver?

94

How to show your liver some love

118 ● Fall in love with fitness

Discover your real motivation and make exercise a habit that lasts

everything else 4

Recipe index

7

Editor’s welcome

41

● Win a Costa del Sol break worth over £1,500

61

Win a spa break worth £1,000

112

52

108 Subscribe & save! 120 From the heart 122 and conditions 126 Shop the issue 128 Last orders Cover credits Dress, from a selection at Little Black Dress. Jewellery, stylist’s own. Photograph: Paul Buller. Styling: Louise Sykes. Hair & make-up: Lizzie Court. See p126 for stockists

SLIMMING WORLD 3

Recipe index Your at-a-glance guide to all the delicious dishes in this issue and Syns per serving

meat and poultry

54

45 54 36 71 59 60 70 68 55 68 57 39 12 40 46 77 78

Bacon and veg frittata 2 Beef and Guinness pie 3 Beef and mushroom cannelloni FREE Beetroot soup with sausage and wilted greens 2 Cheesy potato and ham bake FREE* Chicken and pearl barley casserole FREE Chicken and roast veg soup with pistou 1 Italian meatball soup ½ Lamb pasanda FREE Pea and ham soup FREE Pork stir-fry FREE n Spiced lamb casserole FREE n Spicy tikka burgers FREE* Sweet and sour chicken noodles 1½ Thyme lamb with mash and beans FREE n Turkey dinner at the double FREE Turkey tikka skewers FREE

fish and seafood

70

37 76 75 64 69 56

Bacon cod with lemony chips FREE Deluxe prawn cocktail 2½ Kedgeree FREE Prawn biryani 1 Smoked haddock chowder 1 Tuna and sweetcorn pasta FREE

vegetarian

88

58 63 54 47 38 70

Black bean chipotle chilli ½ Cheesy root gratin ½* Pappardelle with lentil ragù ½ Rapid ratatouille with rice ½ Sage, chilli and butternut squash risotto 1½ Spiced carrot and red lentil soup FREE n

vegetables and sides 65 65 65

Coriander and coconut chutney ½ Cucumber and carrot pickle FREE n Kidney-bean rajma FREE

sweet things

59 4 SLIMMING WORLD

85 88 77 85 128 87 84 86 88

Banoffee baked Alaska 3 Blood-orange bombe 2 Cherry Christmas trifles 4 Cranberry and rosemary meringue wreath ½ Gold bullion bites 1 Golden tiramisu 4½ Ombré raspberry slice ½ Star-topped fruit pots 6 Two-tone mulled pears 5

n Extra Easy SP recipes packed with Speed and Protein-rich foods; perfect when you want to lose a little more in a little less time *Add 6 Syns if not using the Red Leicester/wholemeal roll/Cheddar as a Healthy Extra To find the Green and Original Syn values for our recipes, visit online.slimmingworld. co.uk/useful-features/green-original.aspx and with your member details

editor’s welcome

Make it a happy one!

A

re you excitedly counting the number of sleeps until Christmas? Or are you more likely to be counting sheep as the list of everything you need to plan/buy/write/wrap/ cook before 25 December whirrs around your head? While it’s fun, the build-up to the big day can be manic. And when you’re surrounded by cupboards full of festive food, party invites and other seasonal temptations, it’s all too easy for your slimming plans to take a back seat. Which is why, when we were planning this issue, we thought about all the things you’d need to help you pull off a cracking family Christmas and keep your weight loss (and sanity!) on track. Top of Santa’s slimming list are our rush-hour suppers (p52) – recipes you can rely on, so one thing you don’t have to stress about is tonight’s dinner. And if the prospect of catering for friends and loved ones is giving you a headache, we’ve got hassle-free ideas for the main event (p76) as well as a selection of low-Syn puds (p82) to impress your guests. Sometimes, the problem lies in the pressure we put on ourselves to make Christmas perfect – especially if it seems as though everyone else is having a better time. If FOMO (that’s Fear of Missing Out to you and me) is in danger of spoiling your party season, we’ve got simple strategies to you (p23), so you can in without giving in. There’s plenty of real-life success to celebrate in this issue from slimmers who’ve lost more than 70 stones between them, plus confidence-boosting fashion to help you sparkle from here to new year (p112). Wishing you a happy (and peaceful) Christmas and a healthy 2016. Elise Wells, Editor

PHOTOGRAPH OF ELISE: PAUL BULLER

Meet some of this issue’s inspiring slimmers

“

In my thirties I’d get out of breath just playing with my children – now I’m hooked on running. Bring on being fit, slim and healthy at 50! Natasha Mold, 49, lost 6st ½lb – p10

“

Losing weight has helped us get so much more out of our life together. We hope our story will inspire other couples, too. Chris, 52, lost 17st 7lbs and Lesley, 56, lost 4st 10lbs – p104

“

I used to be the Queen of Excuses – I’d always find a ‘reason’ why I couldn’t go out with my friends. These days I’m the life and soul of the party! Anita, 43, lost 7st 6lbs – p26

Get in touch!

We’d love to hear what you think about the magazine. Email us at [email protected], write to us at Slimming World magazine, Clover Nook Road, Alfreton, Derbyshire DE55 4SW, or call us on 01773 546 071

SLIMMING WORLD 7

be inspired

Real-life slimming secrets and smart strategies to help you win at weight loss

Success found!

PHOTOGRAPH: BILL MORTON. STYLING: FIONA REARDON. HAIR & MAKE-UP: LIZZIE COURT AND JULIE READ. SUZI WEARS: DRESS, COAST. SEE P126 FOR STOCKISTS

How Suzi Buccheri went from crash diets and low self-esteem to being the happy, healthy star of her son’s world Read Suzi’s story, p20

SLIMMING WORLD 9

‘Bring on 50!’ Nurse Natasha Mold is looking forward to a slim sixth decade after losing a sensational 6st

Natasha, 49, is a senior staff nurse in a criticalcare unit. She lives in Thetford, Norfolk, with her husband Jason and their children Oliver, 16, and Katharine, 12. Natasha is 5ft 3ins tall and weighs 9st 10lbs, having lost 6st ½lb at Maxine Malkinson’s Thetford group It wasn’t until I lost weight that I started to appreciate quite how much being a size 22 had affected my life as a mother, a wife, and as a nurse. I put on weight during both my pregnancies, and although I managed to lose some for my wedding in 2004, after that I just seemed to get bigger and bigger. I’d get breathless playing with my children and I felt lethargic all the time. I also found it difficult getting into small spaces – very inconvenient for a senior staff nurse manoeuvring around the busy bedside of a critically ill patient. Slimming World came into my life at the ideal moment. I was starting to worry a lot about my health when, in January 2013, I saw an advert for a new group that was starting up. It was in the right place, at the right time, and try as I might, I couldn’t find any excuse not to go! Although I was nervous when I walked in, my Consultant Maxine quickly swept that away and has guided me on every step of my journey. Now, instead of cooking with jars and packets, I make tasty chilli con carne from scratch, or pulled pork with home-made potato wedges. I’ve made great friends, too, and I look forward to spending time with my fantastic group each week. I reached my target in June 2014, and with lots of , I’ve maintained my slim figure ever since. It’s not always easy, and if I’m ever struggling, I take myself to a clothes shop, look at all the lovely styles I can buy now and remind myself how far I’ve come. It’s so liberating to no longer feel self-conscious about my size. I can walk into town without worrying I’m getting in people’s way and browse around shops without fear of knocking something over. There’s no going back. This is the fitter, healthier, happier me – and it’s the way I’m going to stay! 10 SLIMMING WORLD

first word

My get-slim scrapbook Natasha lets us in on the highs and lows of her slimming journey, and the tips and treats that make life at target so good Over a year at target and the LBD I bought last Christmas is too big – it must be all that Body Magic! Shopping time...

Dress, £75, Principles by Ben de Lisi; clutch, £25, and shoes, £49, J by Jasper Conran; all at Debenhams

I always had a gazillion excuses not to lose weight – until a new group opened in a perfect place, at a perfect time!

My favourite tipple? I like the occasional glass of sherry at 3½ Syns for 50ml. Cheers!

My wonderful family has been ive right from the very start. As I cook for all of us, my kids are now more aware of what they eat and making healthier choices. They’re so proud of their confident new mum.

At a size 22, I often felt like I was invading other people’s space at concerts. By the time I’d lost 3st, I no longer spilled over the plastic seats and already felt more comfortable in a crowd.

A slick of nude lippy, mascara and brown eyeliner always boosts my mood and makes me feel ‘done’.

Receiving my Diamond Member award from my Consultant Maxine. She’s ed me every step of the way and is helping me stay at target, too. I’m incredibly grateful.

Seventeen Mirror Shine Lipstick in Camisole, £4.79, Boots

I took part in a Parkrun with my kids and got hooked! I ran in a 5K race earlier this year and enjoyed every minute. I love knowing I’ll be fit at 50.

SLIMMING WORLD 11

f irst word

My must-try recipe

Spicy tikka burgers

Packing veggies into these turkey burgers gives them extra bite! SUPER SIMPLE

‘Burger night is a real event at our house. This tangy tikka take is sure to go down a treat’

Serves 4 ✱ (burgers only)

Ready in about 30 minutes 4 spring onions, finely chopped, keeping the white and green parts separate 2 garlic cloves, finely chopped 2 small carrots, peeled and coarsely grated 2 tbsp finely chopped fresh coriander leaves 500g lean turkey breast mince (5% fat or less) 1 tbsp tikka curry powder 1 egg yolk Salt and freshly ground black pepper Low-calorie cooking spray

For the raita: 150g fat-free natural Greek-style yogurt 1 tbsp finely chopped fresh coriander or mint leaves ½ cucumber, finely diced

NATASHA WEARS: p10: Dress, Phase Eight. Boots, Marks & Spencer. Earrings, Natasha’s own. Necklace, Coast

12 SLIMMING WORLD

Above: Collared jumper, Ted Baker. Skirt, Coast. Bracelet, Debenhams. Bag, Lotus

To serve: 4 x 60g wholemeal rolls Tomato slices Mixed salad leaves

1 Put the spring onion whites in a bowl with the garlic, carrots, coriander, turkey mince, curry powder and egg yolk. Season, then mix well or blitz in a food processor. 2 Divide the mixture into 4 portions and shape each into a burger. Place a griddle or frying pan over a medium heat. Spray the burgers all over with low-calorie cooking spray and fry for 5-6 minutes. Turn over and cook for a further 5-6 minutes, or until the juices run clear when the burger is pierced with a knife. 3 Meanwhile, mix all the raita ingredients together with the reserved green tops of the spring onions, and season. 4 Split and toast the rolls. Layer up each base with some tomato slices, salad leaves, a burger and a dollop of raita, and top with a roll lid. Syns per serving: FREE* *Add 6 Syns if not using the wholemeal roll as a Healthy Extra

PHOTOGRAPHS: BILL MORTON. STYLING: LOUISE SYKES. HAIR & MAKE-UP: LIZ KITCHINER STILL-LIFE PHOTOGRAPHS: ISTOCKPHOTO. BURGERS PHOTOGRAPH: ADRIAN LAWRENCE RECIPE: SARAH COOK. FOOD STYLING: SARA LEWIS. PROP STYLING: TAMZIN FERDINANDO SEE P126 FOR STOCKISTS

For me, the best thing about Food Optimising is the choice – I love that nothing’s off limit. At home, some of our favourite meals include spicy chilli with rice, or yummy pulled pork with potato wedges. When I’m eating out, I’ll ask for a jacket potato instead of chips, and skip the butter and creamy sauces. I know that I can have fun and stay on plan, which means I can eat this well forever!

4 SYNS PER 20g SERVING

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Our three slimmers before they swapped fast food and quick-fix diets for healthy eating

Celebrate

good times

Abby, 26, Suzi, 35, and Selina, 42, have lost nearly 16st between them. Here, they reflect on the many ways losing weight has changed their lives...

14 SLIMMING WORLD

three cheers!

Selina lost 7st 3lbs

Abby lost 4st 8lbs Suzi lost 4st

SELINA WEARS: Dress, Virgos Lounge. Shoes, Next. Bracelets, Wallis. Ring, Dorothy Perkins. Bag, Coast

SNAPSHOT

Selina Pitchforth, 42, is a primary school teaching assistant. She lives in Horbury, West Yorkshire, with her partner Sean and their children Harry, 14, and George, 11

Height: 5ft 7ins Starting weight: 16st 6½lbs Weight now: 9st 3½lbs

WEIGHT LOST:

7st 3lbs

Selina is a target member of Sarah Downs’ Slimming World group in Horbury

three cheers!

‘I’m at my slimmest ever with a job I love’ At size 22, Selina Pitchforth felt lethargic and low. Now she’s happily combining family life with a fulfilling career

W

hen I was 20 weeks pregnant lovely Consultant, Sarah, who with my younger son George, never lost faith in me. I went to my dad was diagnosed with IMAGE Therapy every week and terminal cancer. I was crushed. as my habits gradually changed, I’d always been a bit of a comfort eater, and I all the weight came off. Recently, found myself using chocolate and takeaways as I reset my target a little lower and a coping mechanism more than ever. I’m now the slimmest I’ve ever Dad died when George was just three months been in my adult life – a size 10! old. With a tiny baby and his elder brother Harry One of my new healthier to look after, plus a full-time job, I didn’t really habits is cooking. Food take enough time to grieve – or to look after myself. Optimising recipes are so easy My partner Sean worked long, unpredictable and family-friendly. We like hours as an electrical engineer, and after feeding lots of the recipes from the the children I didn’t have the energy for anything Slimming World’s Fakeaways other than a few glasses of wine, some biscuits, and book, and Harry and George a takeaway or ready meal. I thought I was making are big fans of my home-made myself feel better, but as the weight went on and chicken nuggets – served, I felt more and more bloated and sluggish, all it of course, with some delicious did was make me feel worse. Slimming World chips. Gradually, I gained around 6st over the next six When I think about the way that I live now, years, all the time pretending it didn’t bother me. compared with when I was overweight, I’m a Sean knew I was unhappy, but didn’t want to upset completely different person. I used to refuse to go me by talking about my weight. I never went near anywhere near a pool with Sean and the kids – my scales, avoided mirrors and hid my body beneath I couldn’t bear to be seen in a swimming costume. loose, dark outfits. Once, I dyed my hair black, too. Now I’m slim, we’ve got a family hip at Looking back, I think I was probably depressed. the local leisure centre and all jump into the pool I even turned down the chance to be a bridesmaid together! I can play outside for hours with the at my friend’s beach wedding because, at a size 22, boys and take our beloved Border collie Harvey on I thought I’d ruin the pictures. long walks; he’s been a brilliant I tried several quick-fix diets Body Magic buddy since we got and another weight-loss club him four years ago. before re-ing Slimming World I used to do office work, then in August 2009. I’d been a member as the boys grew up I needed a job between pregnancies, though that fitted into school hours, and hadn’t really got my head around became a dinner lady. I loved being Food Optimising. This time, I really part of a school and, around the Setting myself the goal of wanted to stick with it. I’d realised same time as I re-ed Slimming losing weight in time for my I was rapidly approaching 40 – World, I became a teaching 40th birthday really kept me and I wanted to feel good about motivated. When the big day assistant for five and six year olds. myself on my milestone birthday. came, I was down to 10st 2lbs At nearly 40, I’d finally found what While some people have quick and wore a pair of skinny jeans, I wanted to do when I grew up, and losses, I’ve taken the ‘scenic’ route, a sweet little top and a stylish I still love every minute of it. Initially, reaching my first target of 10st in leather jacket. Sean was running around with the children four years. I think I spent nearly a incredibly proud of me, and so all day exhausted me – now, I’m year gaining and losing the same were my boys. I was pretty the first one to volunteer for an half stone! Thank goodness for my chuffed, too. In fact, I still am! egg-and-spoon race on sports day!

I hated being big, and even refused to be a bridesmaid as I felt I’d ruin the photos

Selina’s celebrating... Feeling fab at 42

SLIMMING WORLD 17

‘I’ve got a confidence that comes from within’ Gone are the days when Abby Earl hid away from the world – with her new body came a new-found self-belief

M

I envied my slim friends. At a size 18 and with adult acne, I wanted to be invisible

y weight that I was eating to cheer myself up about feeling problems overweight and unattractive – and it made no sense began when at all! Something inside my head clicked and I made I graduated the decision to Slimming World. from uni and started work Straight away I could see Food Optimising was as a product buyer. I’d put for me. The variety of recipes you could make was on a stone or so as a endless and I soon developed a new ion for student, and now, sitting cooking from scratch, especially Slimming World all day at a desk coupled curries. We had a different one every Friday! with a serious fast-food I really started to see a difference in August 2013, habit meant the pounds when I hit my interim target of 12st 11lbs and went really piled on. I set out shopping for a holiday wardrobe. I was amazed to on a series of crash slip into size-14 dresses – the last time I could do diets that left me shaking that, I was at uni. Since then, I’ve filled six bin bags with hunger. And the weight I lost went straight with my frumpy old clothes and replaced them with back on when I gave up trying and went back to bright, slim-fitting outfits from high-street shops I’d my usual menu of pizzas, fried chicken, and bacon never dared to enter before. The firm I work for has baguettes slathered in mayonnaise. an annual Christmas party and last year, instead of My boyfriend Danny tried to reassure me I was disguising myself in something sack-like in black, fine the way I was, but as my weight increased, I I wore a beautiful fitted blue and cream lace dress. hated the way I looked so much, I wanted to disappear. Food Optimising didn’t just slim my body – it had I tried to avoid cameras and if a friend posted a a dramatic effect on my complexion, too. Only four picture of me on social media, I weeks after ditching the ready would untag myself immediately – meals, my acne began to clear up I couldn’t bear anyone seeing how and I felt able to come out from overweight I’d become. To make beneath my layers of concealer, matters worse, I’d developed adult foundation and bronzer. I’d had acne, which flushed my face red loads of medical appointments and caused horrible breakouts that about my skin, but no one had ever resisted any treatment. challenged me about my diet. I’m By March 2013, I was nearly certain there’s a link: a few months Only three years ago, I was too 16st and an unhappy size 18, ago, I slipped off plan for a few timid to speak in public – just the dreading any situation where days, eating pizza and takeaways, thought of giving a presentation someone might notice my size or and almost immediately came out to my eight colleagues would give my skin. I looking at my in spots, which disappeared as me the fear. Now, that shy Abby friends in their cute little tops and soon as I got back on track. has been replaced by someone skirts, while I was covered up in I lost 4st 7lbs in 12 months, and with confidence and ion, and a baggy T-shirt dress and tights. I’ve now reset my target, aiming I think nothing of standing up in I felt like the odd one out. The final for a final weight loss of 5st exactly. front of a room full of people. straw was going out for a friend’s I’m so full of energy. I go to the In fact, I do it every week as a birthday. Nothing fitted me and gym three times a week and enjoy Slimming World Consultant! I’ve I felt so awful, I ended up going long walks and bike rides with realised I’m the kind of person home early, before the celebrations Danny. And you know what? Not who loves to be busy, and I’ve got had even started. I ordered myself long ago, I went out for that same enough energy to embrace every a pizza and cried my eyes out as friend’s birthday and was so excited. challenge that comes my way. I ate it. Suddenly, it dawned on me I partied the whole night long!

Abby’s celebrating... Taking on new challenges

18 SLIMMING WORLD

three cheers!

ABBY WEARS: Dress, Star by Julien Macdonald at Debenhams. Shoes, Dune. Earrings and bracelet, both Wallis

SNAPSHOT

Abby Earl, 26, is a buyer for an oil company and a Slimming World Consultant. She lives in Beccles, Suffolk, with her partner Danny

Height: 5ft 8ins Starting weight: 15st 11lbs Weight now: 11st 3lbs

WEIGHT LOST:

4st 8lbs

Abby lost weight at the Slimming World group in Beccles, then run by Debbie Blyth-Clarke, and now runs her own group in Loddon, Norfolk

SNAPSHOT

Suzi Buccheri, 35, is a Slimming World Consultant. She lives in Southampton, Hampshire, with her son Bailey, five, and her partner Tom

Height: 5ft 1in Starting weight: 12st 11lbs Weight now: 8st 11lbs

WEIGHT LOST:

4st

Suzi is a target member of Claire Henderson’s Slimming World group in Hedge End, Southampton. She runs groups in Bishops Waltham and Wickham, Hants

SUZI WEARS: Dress, Coast. Shoes, Dune

three cheers!

‘I’m setting my son a shining example’ Suzi Buccheri ditched the fad diets to show her little boy what healthy eating was about. And Mummy’s 4st lighter now...

INTERVIEWS: ROSALIND GRAINGER. PHOTOGRAPHS: BILL MORTON. STYLING: FIONA REARDON HAIR & MAKE-UP: LIZZIE COURT AND JULIE READ. SEE P126 FOR STOCKISTS

A

s a toddler I was chubby, and I grew into just out to educate myself about an overweight child. By the time I reached healthy eating because I wanted my teens I was a size 16. My ambition had to be a good role model for Bailey. always been to act professionally, so at 16 In my first week I lost an amazing I went to The BRIT School for performing arts. A place 6lbs, all while enjoying cottage pie, at drama school afterwards eluded me, though. I lasagne and bowlfuls of pasta with think the audition s could sense that I was only home-made sauces. Over the next pretending to be outgoing and confident, when, in 16 months the weight came off fact, all the years of feeling overweight and bigger steadily (with the occasional little than my peers had deeply affected my self-esteem. glitch – I’m only human!), until Instead of pursuing an acting career, I went to I’d lost 4st. When I stepped off the university. I managed to lose 2st when I started, scales having hit target, Bailey then gradually the pounds crept back on again in shouted, ‘Yes Mummy, you did it!’. my 20s. Pregnancy added even more weight, Slimming World also brought and when my son Bailey was two weeks old, I was me closer to my partner, Tom. upset to realise I was over 15st. We met at work – he’s a chef at the With a combination of fad diets, starvation and restaurant where until recently sheer self-denial, somehow I managed to get myself I was a waitress – and he used to down to around 13st, but I knew my eating habits make me special Food Optimising were extremely unhealthy. While I made nutritious lunches. We’re now living together and, meals packed with fresh fruit and vegetables for although he says he doesn’t mind what I weigh, Bailey, I never shopped for groceries or cooked he’s been so ive. He loves my healthy properly for myself. I was either eating loads of cooking and he definitely appreciates how watery vegetable soup on some crash diet or other, I look in my skinny jeans, too! or guiltily spreading hunks of crusty white bread I used to think fitness just wasn’t for me – now with butter and brie, then following them with crisps I’ve got the confidence to embrace an active life. and cake – all washed down with I completed the Couch to 5K big glasses of full-sugar cola. running plan a few months ago One morning, when Bailey and hope to train for a marathon was about three, he was tucking one day. When I was still working into his breakfast cereal when he at the restaurant, I also saved about pointed the spoon at me to offer £1,000 on parking charges by a taste. At the time, I was trying leaving my car further from work Being a professional actress was out another one of my diets. As and walking the rest of the way – my dream job – then I discovered I caught myself about to say, ‘No money I could put towards fun another one! I recently gave up thank you, Mummy’s not eating stuff for Bailey and me. my job as a waitress and am now today’, I realised how utterly The best thing of all is that a full-time Slimming World ridiculous I would sound. Did I Bailey doesn’t know what a diet Consultant. I love the buzz I get want Bailey to grow up thinking is. ‘Normal’ to him is eating a when I’m delivering IMAGE it was normal for people to delicious, home-cooked meal Therapy, it fits perfectly around deliberately starve themselves? with lots of fresh vegetables, and life as a mum and it’s amazing to Luckily, salvation (and a having Mummy tuck in, too. All the see my transform sensible eating plan) was just at the faddy diet books have disappeared before my eyes. Helping people bottom of my road, in the shape of from my shelves for good. Who get to target is the most fulfilling my local Slimming World group. I needs a quick fix when you can do role I’ve ever played. didn’t approach it as a diet – I was something that’s truly lasting? ●

I was a classic yo-yo dieter, either living on watery soup, or overeating

Suzi’s celebrating... Her big break

SLIMMING WORLD 21

BREAKFAST, LUNCH OR TEA? Tasty, low fat sausages by HECK.

85% British Chicken Sausages. 1/2 Syn per sausage. Low in fat. Gluten free. We pull out all the stops to bring farmers’ market quality sausages, burgers and meatballs to your supermarket shelves. (1 Syn per burger / 1/2 Syn per 2 meatballs)

www.heckfood.co.uk

success strategies

Are you feeling the FOMO? Fear of Missing Out not only brings the blues, it can wreak havoc on your well-laid weight-loss plans. Here’s how to enjoy the festive season FOMO-free

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FAB NIGHT OUT WITH MY FAVOURITE GIRLS

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Words: Anna Magee

W

e’ve all felt that pang of anxious jealousy at someone else enjoying themselves. Whether it’s seeing a colleague’s holiday snaps from a sandy beach in Barbados on Facebook, or watching a slim friend happily tuck into a double helping of birthday cake while we’re choosing to drink mint tea, this feeling now has a name – FOMO, or Fear of Missing Out. FOMO is a term popularised by Professor Sherry Turkle from the Massachusetts Institute of Technology, a psychologist and author of Alone Together: Why We Expect More from Technology and Less from Each Other (Basic Books, £18.99). ‘FOMO is the increased anxiety resulting from constantly measuring ourselves against other people,’ says Sherry. ‘It’s a hyped-up version of “keeping up with the Joneses” – that feeling that others are living better, more interesting lives than us.’ And the rise of social media is making it worse. As people play out their (perfectly edited) lives on Facebook and Instagram, we’re exposed to FOMO everywhere! As well as stopping us appreciating the good things in our own lives, FOMO could also be having an impact on our weight. ‘Believe it or not, FOMO puts a lot of people off even beginning to slim,’ says Dr Jacquie Lavin, Slimming World’s head of nutrition and research. ‘We know that one of the main reasons for delaying starting a healthy eating plan is the fear it will be too restrictive and you’ll miss out on all your favourite things – but that doesn’t have to be the case.’ Here are some

strategies to help you deal with four key moments when FOMO just might sabotage your best slimming intentions. FEAR OF MISSING OUT...

…on bonding over meals

You know the feeling – you’re at a friend’s house and somebody says, ‘Let’s get a takeaway!’. Or it’s someone’s birthday and they’ve got a celebratory trip to their local restaurant planned. You feel both the pressure to indulge, and the fear you’ll miss out on the connection and fun your friends will share around their Indian or Chinese. You’re not alone. Psychologists at the University of Toronto compiled 30 years of overeating and obesity research and concluded that social cues dictate our food intake more than hunger does – and that usually means we eat more when we’re with other people. In fact, the researchers found that even in groups as small as two people, we eat 30 to 50 per cent more than when we’re eating alone. ‘On a practical level, you can make choices that are Slimming World friendly, so you’re not missing out on the fun,’ says Dr Jacquie Lavin. If the idea is to eat out, get involved at the planning stage and do some research to find a restaurant that has a great salad bar or has grilled meats and fish on the menu. ‘If you’re eating in – Sunday lunch with family, for example – and the food has already been prepared, pile your plate with a variety of veg, remove any visible fat from meat or the skin from chicken or turkey, and keep an eye on gravy and sauces.’ Or offer to make something and bring it along, like midwife Emily Brace, who lost more than 6st at Annamarie Vincent’s group in Barry, Glamorgan, and has kept it off for more than nine years. ‘When I go to parties at friends’ houses, >

SHARING A TANDOORI AND STILL ON PLAN kereeandjim, annababes_12, and jencanslim like this

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4lbs TO GO UNTIL TARGET AND FEELING GOOD! loser1arry, diamondgail21, kereeandjim, and 6 others like this View all 10 comments

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#SLIMMINGSUNDAYLUNCH

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SLIMMING WORLD 23

success strategies suzi_slimspiration

● FOMO-BUSTING MANTRA:

‘I plan ahead to make the best food choices I can in social situations.’ FEAR OF MISSING OUT...

…on your favourite foods

Food Optimising – the cornerstone of the Slimming World plan – has been developed specifically so that you don’t have to give up your favourite foods, says Jacquie Lavin. ‘Going hungry is every slimmer’s fear: we know from our research it’s the main reason for giving up previous weight-loss attempts. Food Optimising uses the science of appetite regulation to make sure you never feel hungry – this means you’re far less likely to feel you’re missing out on the foods you love.’ Don’t forget, too, that the clever thing about incorporating Syns into your Food Optimising day is precisely that you can have some of what you fancy – it’s completely up to you what you spend them on, so you never have to miss out. ‘When it comes to the party season, there’s a lot more food and drink around, so you might choose to use Flexible Syns,’ says Jacquie. The idea is that you accept that at certain special events – weddings, parties, Christmas – you’re going to want more than your normal Syn allocation. ‘And a few occasions over the course of the year aren’t going to blow your weight-loss plans,’ says Jacquie. The secret is to think ahead and ask yourself, ‘Realistically, what will I want to have?’. Will it be sausage rolls, wine, cheesecake? Then work out how many Syns you’ll need beforehand (it might be as many as 20, 25, even 50 or more) and keep

SIZE-12 SHOPPING SPREE :)

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carrie_partyX OMG @suzi_slimspiration size 12, so jel! Can’t wait to see outfit pix... suzi_slimspiration Thanks! Couldn't believe it when I tried on the skinny jeans :) #size12suzi swjourney86 Great feeling, isn't it? x

count on the day, knowing you can really enjoy them because you’ve made the conscious decision to have them. ‘Most find that by the end of the occasion they haven’t had anywhere near the number of Syns they thought they would – and it’s OK if they have,’ says Jacquie. ‘The key thing is they’ve felt in control, so are ready to get straight back to Food Optimising. It’s when you haven’t planned ahead and don’t keep counting that you feel out of control – you think “I’ve blown it” and lose motivation.’ ● FOMO-BUSTING MANTRA:

‘Everyone overindulges on certain occasions. By planning for these moments, I stay in control, enjoy myself and get straight back on track.’ FEAR OF MISSING OUT...

…on letting your hair down (and having a drink!)

Awareness is everything when it comes to smart drinking, especially during Christmas when it’s all about excess. ‘It’s not just about the Syns in alcohol, it’s also about the way it can affect you,’ says Dr Jacquie Lavin. ‘It actually stimulates your appetite so you end up wanting to eat more.’ This was shown in a study published in the journal Obesity in which researchers did MRI scans on women given alcohol. They found alcohol made a part of the brain – the hypothalamus – more active and the women’s sensitivity to food aromas was enhanced, leading them to eat more. ‘Be aware of your “tipping point”,’ says

‘With a few smart strategies up your sleeve you can enjoy nights out, parties, Christmas... and still be closer to target by 1 January’ 24 SLIMMING WORLD

Jacquie. ‘This is when your resolve goes completely and most people will know roughly how much alcohol it takes to get them there.’ If you’re not sure, our quiz at slimmingworld.co.uk/alcohol will help. ‘There are so many small ways to make sure you don’t reach your “tipping point”,’ says Jacquie. ‘Alternate each alcoholic drink with a diet soft drink,’ she suggests. ‘And be more mindful of how you drink. If you have a glass of wine with your meal, keep a glass of water on the go, too – and resist the top-ups from waiters, which can lead to you losing track of how much you’ve had. When you’re thirsty – often the case at parties where you’ve been working up a sweat on the dance floor – quench your thirst with water first rather than alcohol.’ , too, that you can make Syn-friendly alcohol choices, says Jacquie. ‘Ordering wine spritzers or spirits with diet mixers in tall glasses will also help you drink alcohol more slowly, without missing out.’ ● FOMO-BUSTING MANTRA:

‘I know my alcohol “tipping point” and take steps to avoid getting to it.’ FEAR OF MISSING OUT...

…on the buzz of losing

When Emily Brace started her Slimming World journey in 2004, she was a size 20. In the first year she slimmed down fast. ‘Then my weight loss slowed. I still wasn’t at target and I felt I was missing out on the feelings of satisfaction and pride that come with achieving your weight-loss goals,’ she re. ‘I was still going to group and Food Optimising, I just wasn’t seeing the same results – and it was disheartening.’ That despondent feeling can be even worse if you’re surrounded by other who seem to be ‘better at slimming’ than you. Especially if there’s someone in group consistently losing more weight, week after week. While it’s only natural to compare yourself to those around you, that everyone’s weight-loss journey is unique and personal to them. It’s possible, for example, that they had a bigger weight-loss goal in the first place. Emily got over those difficult feelings with a seemingly simple strategy – she went back to her ‘why’. ‘Revisiting my reasons for ing Slimming World in the beginning reminded me of how unhappy I was when I was heavier and reinforced my resolve.’ Then she made her FOMO work for her. ‘I didn’t want to miss out on the benefits of getting to target, and that idea kept me on track,’ says Emily. ● FOMO-BUSTING MANTRA:

‘If my weight loss slows, I remind myself why I started my Slimming World journey – and that motivates me.’ ●

PHOTOGRAPHS: GETTY IMAGES, IMAGE SOURCE, ISTOCKPHOTO, SHUTTERSTOCK

I take things like Slimming World sausages and fruit kebabs, which I know I can enjoy plenty of – and everyone’s always really grateful for the help, too!’ And as for that takeaway? ‘ that friends pushing you to eat fast food with them is not about you or your waistline – it’s about them,’ says life coach Jacqueline Hurst. ‘It makes them feel better about their own food choices.’ Open up to them, suggests Dr Jacquie Lavin – explain what losing weight means to you and how pleased you are with your progress. ‘You might even find they’re relieved you’ve mentioned it and that they would like some with their own weight loss.’

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At a size 20, Anita Yandell-Jones buried herself in work and put the rest of her life on hold – until she lost more than 7st. Now she’s enjoying socialising, surfing, roller skating and good health… as well as a successful career

‘How I found my happy balance’

At 17½st I was bitterly unhappy with my body and hectic work life, but told myself there was nothing I could do about either

26 SLIMMING WORLD

“

I have a new positivity and confidence at work. My boss says I’m a different person

”

fabulous forties

“

I’ve got the all-clear after my cancer scare and am determined to enjoy life

”

SNAPSHOT

Anita Yandell-Jones, 43, is an operational development manager for an insurance company. She lives in Weston-super-Mare, Somerset, with her husband Baz and their son Oliver, 10. She also has a daughter, Charlotte, 20

Height: 5ft 9ins Starting weight: 17st 8½lbs Weight now: 10st 2½lbs

WEIGHT LOST:

7st 6lbs

Anita is a target member of Anna Robinson’s Slimming World group in Weston-super-Mare

“ ”

I’ve moved my well-being up my priority list and my whole family’s benefiting > SLIMMING WORLD 27

M

y life today is so different from the way it was in my thirties. Back then, it was literally all about work. I’d started my current job with an insurance company, which involved long hours and travelling both in the UK and abroad. I enjoyed it, but my work-life balance was completely out of kilter. I’d been a busy single mum throughout most of my twenties, and my own health and well-being were very low on my list of priorities. At 30, I met my husband Baz, who works in IT, and we settled into a routine I can only describe as comfortable. I was so tied up with work I rarely ate proper meals and would grab snacks from vending machines in the day. My daughter Charlotte was eight years old and although I’d make her healthy meals, Baz and I often rang for a takeaway, before settling down on the sofa to eat a bag of sweets each. No wonder we both gained weight. Over three years, I put on about 8st, while Baz put on 4st. I became bitterly unhappy with my size-20 body and my hectic work life, but I told myself there was nothing I could do about either of them. I’d gone from being outgoing with a good social life to shy and retiring. When friends invited me out, I always had a ‘reason’ I couldn’t go – or I’d accept their invitation then pull out at the last minute, pretending I had to work. I was the Queen of Excuses. On the times I did go out, I convinced myself that people were looking at me and thinking I’d ‘let myself go’. I wanted to be invisible. Looking back,

I realise now that I even distanced myself from my own family, which is so sad. I hated clothes shopping and would take the tags off hangers so no one could see which size I was buying. I lost count of the number of times I left a changing room close to tears. Eventually, I avoided clothes shops altogether and lived in shapeless dresses, voluminous tros, leggings and T-shirts that I bought from the supermarket. I stopped making an effort with my nails, hair and make-up, too – I felt like I wasn’t worth it. There were many embarrassing moments. One Christmas, as we all sat down at the table, my chair gave way. Mortified, I went to the toilet and wept. Another time, I went to an event at Goodwood Racecourse – I couldn’t find a single thing to wear, so I borrowed a summer dress from my aunt, who is 25 years older than me. I had a photograph taken and when I saw the snap, I wanted the ground to swallow me, I looked so huge and unhappy. At work, my boss told me I was becoming too aggressive. It was a defence mechanism because I felt so bad about myself – I’d go on the attack and make enemies of people before they got the chance to say anything negative about me. I always felt like the odd one out and as if I was being judged because of my size. I didn’t like the person I was turning into. My weight was affecting my health, too. I had five miscarriages after Baz and I got married, and, while we’ll never know the direct cause, I think my size and how I felt about myself didn’t help. I was getting bigger and bigger, and I wasn’t in a good place. We were overjoyed when, at 33, my pregnancy with Oliver progressed normally. I avoided going to the antenatal appointments, though, as I knew I’d have to be weighed and I was worried my midwife would judge me. What upsets me most is that I have only one photograph of myself with my baby son because I avoided the camera. When my children look back at their childhood photos, there’ll be hardly any pictures of them with their mum. The turning point came in the spring of 2013, when Baz, Oliver and I went on holiday to Spain. I kept covered up the whole time, I never went in the pool with my son, and I avoided other holidaymakers when they tried to make conversation. I feeling as though I was lost. We flew back on a Saturday and on the following Monday I told Baz we were both ing Slimming World that night. Something had switched on in my head, and I knew I had to tackle my weight. And while I was horrified when I saw the number on the scales, I knew I’d taken an important first step. On the way home from group, I went to the supermarket and stocked up on loads of Free >

“

I’m done being the Queen of Excuses – now I’ll find any reason to party!

”

How I slimmed down my working day HECTIC AND SYN-HEAVY Before, I’d leave the house as early as 4.30am with an empty stomach. At around 8am I’d stop at the vending machine and buy chocolate and crisps for breakfast – then someone would do a bacon-sandwich run and I’d in. For lunch, I’d fill up on a huge mayonnaise-heavy sandwich, then after work I’d stop off for fish and chips and take them home to have with four slices of bread. STAY-LEAN ROUTINE I’m still up and out at 4.30am! Only now I take boiled eggs, fruit or porridge to the office. I’ll make a big salad for lunch, and if we eat out, I’ll order steak with salad. I always have fruit on my desk at work – I’d forgotten how much I like bananas and strawberries. At weekends I’ll bulk-cook five or six Slimming World curries, Bolognese sauces and pulled pork or chicken dishes – so I’ve got healthy dinners sorted, however manic my Monday-to-Friday schedule turns out to be.

28 SLIMMING WORLD

fabulous forties

THEN I always felt I was being judged, which made me act aggressively at work and avoid social invites

NOW I’m more accepting of myself, and of others… and I’m the first to suggest a night out!

SLIMMING WORLD 29

fabulous forties NOW I rollerskate, do yoga, go to the gym, swim with my son and have even got back into surfing THEN I missed so much, telling myself I was too busy, too unattractive or too tired

ANITA WEARS: p26: Top, Whistles. Tros, Hobbs. Necklace, Rebecca Hollywood, and cuff, Rebecca Sahara, both at House of Fraser. Bag, Hobbs p27: Jumper, Jigsaw. Vest, Gap. Jeans, Monsoon. Scarf, Hobbs. Shoes, New Look p27 and 29: Dress, Ted Baker. Bolero, Coast. Shoes, New Look. Bracelet and ring, Rebecca Bahamas at House of Fraser Left: Jacket, H&M. Vest, Gap. Leggings, Hush. Skates, socks and protective wear, Anita’s own

30 SLIMMING WORLD

so proud of what I’ve achieved. They’ve been incredibly ive and have reaped the benefits of Food Optimising themselves, too. Baz has lost 3st, my parents have lost the same amount between them, and my daughter Charlotte has even lost a little weight during her first year at university – no ‘freshers’ 14’ gain for her!

My slim life takes off

The night I got to target, I came home from group, put my award on my fridge and thought, ‘That’s it, I’m where I want to be. I’m at target, I’m well again – and I’m going to start living my life!’ And that’s exactly what I’ve done. I go to the gym five days a week, do yoga classes, and love roller skating – I’ve even taken up surfing again after years of staying out of the water! My social life has skyrocketed, too. I meet up with friends every Saturday for coffee and a catch-up, and never turn down an invitation – I’m the life and soul of the party! At last, I’m the real me – the confident, happy Anita. And the knock-on effect it’s had is just amazing. My boss says I’m a different person – and I can’t help but agree. Losing more than 7st has changed my life so much, words can’t explain it – I just hope these pictures will come close! ●

INTERVIEW: JILL FOSTER. PHOTOGRAPHS: PAUL BULLER. STYLING: LOUISE SYKES HAIR & MAKE-UP: JULIE READ. WITH THANKS TO THE HYATT REGENCY CHURCHILL HOTEL, LONDON.CHURCHILL.HYATT.COM. SEE P126 FOR STOCKISTS

Foods. I wasn’t totally convinced it would work because I seemed to be able to eat so much. So I was delighted when I went back the next week to find I’d lost half a stone! What’s more, I hadn’t been hungry at all. That was it for me – I was hooked. I scheduled my work trips so they’d fit around my Monday visit to group and I didn’t miss a single session in the first six months. It was during this time I got a phone call that changed everything. For a long time, I’d had abnormal cells around my cervix and I’d undergone nine operations to help. Now, I was told the cells had progressed and were cancerous. I was offered chemotherapy or radiotherapy, but I opted for a hysterectomy instead – I already had my children and surgery offered the best chance of survival. I’d lost around 3½st when I had the operation and I’m sure I recovered more easily as a result. The weight carried on coming off – I kept winning Slimmer of the Week – and I was so happy when, in January 2014, I achieved my goal of losing 5st. By May that year, when I got the all-clear from the hospital, I was down to 11st 8lbs. I was relieved and elated, and felt so positive about life that I decided to reset my target weight at 10st 2lbs – and I got there in January this year. My family is

6 triangles are a Healthy Extra ‘a’ or just 1 Syn per triangle

success in f ive

Sage, chilli and butternut squash risotto, recipe p38

Slimmer by the weekend

Five days of super-filling meals and snappy snack ideas – Operation Christmas Party starts here! Photographs: Stuart Ovenden

LET’S GET STARTED >>

✓

Tuck into 5 days’ worth of simple and filling Extra Easy breakfasts, lunches and dinners. Simply follow the days in any order, and feel free to repeat any you really love

✓

Fill up on hunger-busting Free Foods, which you can eat in unlimited amounts. These include most fresh or frozen fruit and veg; lean meats, poultry and fish; beans and pulses; cooked dried couscous, pasta and rice, and many fat-free yogurts. Make your meals even more filling by serving with a third of a plate of Speed vegetables

✓

When cooking, trim all fat off meat and remove skin from poultry. Use low-calorie cooking spray for frying (only brands with one calorie or less per spray are Free) – you’ll find them in the cooking oils aisle at the supermarket. Swap sugar for sweetener and pick diet soft drinks, too

✓

Also enjoy a portion of wholemeal bread or cereal each day. We call this a Healthy Extra and to keep things simple, we’ve built your bread or cereal Healthy Extra into each day’s menu

✓

Choose a Healthy Extra portion of milk or cheese each day, too. Pick from 350ml skimmed milk, 250ml semi-skimmed milk, or 30g full-fat or 40g reduced-fat hard cheese. If having cheese, use skimmed milk in drinks and count ½ Syn (see right) per dash

✓

Foods that aren’t Free have a Syn value – treat yourself to around 10 Syns each day. Use these for extras like ketchup (1 Syn per level tbsp), or favourite luxuries such as crisps, wine or chocolate. You’ll find an idea on each page, or see your Food Optimising book, available from group

> SLIMMING WORLD 35

Monday Breakfast Omelette and beans: Beat 2 eggs, season and fry in low-calorie cooking spray until set. Garnish with finely chopped fresh parsley and serve with hot baked beans. Crunch into an apple afterwards...

Lunch Picnic box: Fill a lunch box with cooked skinless chicken, a Mini Babybel Light (2 Syns), salad leaves, cucumber sticks, cherry tomatoes and a good blob of fat-free natural Greek-style yogurt. Pop in a 60g wholemeal roll (a Healthy Extra) spread with Marmite, too

Dinner Beef and mushroom cannelloni (see recipe right)

Total Syns: 2

Family fave made Free

Beef and mushroom cannelloni SIMPLE

Serves 4 ✱

Ready in about 1 hour 30 minutes Low-calorie cooking spray 500g lean beef mince (5% fat or less) 1 onion, finely chopped 3 garlic cloves, crushed 200g button mushrooms, chopped 1 tsp dried red chilli flakes 1 tsp dried mixed herbs 1 beef stock pot 2 x 500g cartons ata with basil Salt and freshly ground black pepper 14 tubes dried cannelloni 500g quark 2 large eggs Chopped fresh basil, to garnish

1 Preheat your oven to 190°C/fan 170°C/gas 5. Spray a large frying pan with low-calorie cooking spray and place over a medium-high heat. Fry the mince until browned, breaking up any clumps, then remove from the pan and set aside. 2 Wipe out the pan, re-spray with low-calorie cooking spray and place

over a medium heat. Add the onion, garlic and mushrooms and fry for 10 minutes, or until softened. Return the beef to the pan with the chilli flakes, mixed herbs, stock and 1 carton ata. Season well and simmer for 15-20 minutes, or until thickened. 3 Spread half the remaining ata onto the base of a medium-size baking dish. Using a piping bag or small spoon, fill the cannelloni tubes with the beef mixture and place on top in a single layer or stacked, depending on the shape of your dish. Pour over the remaining ata. 4 Whisk together the quark and eggs, season and pour over the cannelloni to cover. Bake for 30-35 minutes, or until lightly golden. Garnish with basil and serve. Syns per serving: FREE

FREE FOOD SNACK Mix quark and sweetener to taste and spoon over juicy fresh blackberries SYN & WIN Monday been a toughie? Put your feet up with a Cadbury Dairy Milk Freddo (5 Syns)

success in f ive Crushes chip-shop cravings!

Tuesday Breakfast 2-minute porridge: Microwave 35g plain porridge oats (a Healthy Extra) with milk from your daily allowance and top with a dollop of fat-free natural Greek-style yogurt, pear slices and a sprinkle of ground cinnamon

Lunch Pukka curry: A sachet of Jamie Oliver Incredible Curried Chickpeas (3 Syns) is a handy midweek bite – serve on a baked potato, if you like, with a big green salad

Dinner Bacon cod with lemony chips (see recipe right)

Total Syns: 3

Bacon cod with lemony chips SIMPLE

Serves 4 Ready in about 45 minutes 300g Chantenay carrots, peeled and halved 4 leeks, thickly sliced 200g cauliflower florets 100ml hot vegetable stock Salt and freshly ground black pepper Low-calorie cooking spray 4 skinless and boneless cod fillets 8 back bacon rashers, all visible fat removed 900g floury potatoes, such as Desiree or King Edward, peeled and cut into chips Finely grated zest of 1 unwaxed lemon, plus wedges to serve

1 Preheat your oven to 220°C/ fan 200°C/gas 7. Boil the carrots, leeks and cauliflower florets for 5-6 minutes, then drain well. Spread out on the base of a large baking dish, pour over the stock, season and spray with low-calorie cooking spray. 2 Wrap each cod fillet in 2 bacon rashers and arrange on top of the vegetables. Roast for 20-25 minutes, or until the fish is cooked through.

FREE FOOD SNACK Gather an anytime snacking platter of hard-boiled eggs, gherkins and sliced roasted red peppers in brine from a jar

3 Meanwhile, boil the chips for 3-4 minutes, drain well and spread on a non-stick baking tray in a single layer. Spray with low-calorie cooking spray, season and scatter over the lemon zest. Place in the oven below the fish and bake for 15-20 minutes, or until golden. Divide everything between 4 plates and serve with lemon wedges for squeezing over.

SYN & WIN Perk up a dull afternoon with a take-out coffee. Go for a Starbucks tall cappuccino with skimmed milk, 3½ Syns

Syns per serving: FREE

SLIMMING WORLD 37

Fresh winter flavours

Wednesday Breakfast Fruit tower: Layer sliced orange, banana and kiwi fruit in a tall glass with fat-free natural Greek-style yogurt. Top with berries and fat-free natural fromage frais

Lunch Ham melts: Split and toast a 60g wholemeal roll (a Healthy Extra), then top each half with tomato purée, a slice of ham (all visible fat removed) and sliced red onion. Divide over 20g grated reduced-fat Cheddar (3 Syns), grill until gooey and serve with a big mixed salad

Dinner Sage, chilli and butternut squash risotto (see recipe right)

Total Syns: 4½

38 SLIMMING WORLD

Sage, chilli and butternut squash risotto SIMPLE

Serves 4 V

Ready in about 1 hour 10 minutes 500g butternut squash, peeled, deseeded and cut into cubes 1 bay leaf 1 sprig of fresh rosemary 1 large onion, finely chopped 1 vegetable stock cube Low-calorie cooking spray 10 fresh sage leaves 2 garlic cloves, finely chopped 1 red chilli, deseeded and finely chopped 350g dried arborio rice 25g fresh parmesan, or vegetarian alternative, finely grated Freshly ground black pepper

1 Put the squash in a large pan with the bay leaf, rosemary, 1.5 litres cold water and half the onion. Bring to the boil and cook for 10 minutes until the squash is soft. Drain over a pan to collect the cooking liquid, and discard the bay leaf and rosemary. Stir the stock cube into the reserved liquid and leave to simmer over a medium-low heat while you continue with the recipe.

2 Put half the cooked veg in a food processor with 2 tbsp of the stock mixture and whizz into a purée. Set aside, along with the remaining veg. 3 Spray a frying pan with low-calorie cooking spray and place over a medium-high heat. Fry 8 sage leaves briefly on each side and set aside on kitchen paper to crisp up. 4 Add the remaining raw onion to the frying pan, reduce the heat to low and cook gently for 10 minutes until very soft but not coloured. Finely chop the remaining sage leaves and add to the pan with the garlic, chilli and rice. 5 Add the hot stock a ladleful at a time, stirring until it has been absorbed before adding another. After 20-25 minutes, all the stock will have been absorbed and the rice will be creamy with a little bite. Stir in the purée and the reserved veg to heat through. Divide between 4 bowls, scatter a quarter of the cheese over each and top with the sage leaves and a twist of pepper. Syns per serving: 1½

FREE FOOD SNACK Grate cucumber and a garlic clove into fat-free natural yogurt. Chill for an hour then dip in veg sticks SYN & WIN Eyeing up the kids’ chocolate advent calendar? Whisk an Options Belgian Choc Orange sachet (1½ Syns) into ½ small pot of quark for a moussey miracle instead

success in five

Thursday Breakfast Philly toast: Spread 2 slices of wholemeal toast from a small 400g loaf (a Healthy Extra) with a Philadelphia Lightest Mini Tub (1½ Syns). Follow with an orange

Lunch Lunch to go: Nip to Boots for a Nutritious Moroccan Style Roasted Vegetable Salad (2½ Syns), and a Nutritious Broccoli & Carrot with a Roasted Beetroot Dip (½ Syn) to munch while you’re out

Dinner Spiced lamb casserole (see recipe right)

Total Syns: 4½

Spiced lamb casserole SIMPLE

Serves 4 ✱

Ready in about 1 hour Low-calorie cooking spray 500g lean lamb fillet or lean lamb leg steaks, all visible fat removed, cut into strips 6 echalion (banana) shallots, halved, or 2 onions cut into wedges 2 large courgettes, cut into chunks 1 tsp ground cumin 1 tsp ground cinnamon 1 tsp sweet smoked paprika 1 each of red, orange and yellow peppers, cut into chunks 2 garlic cloves, finely chopped 200ml vegetable stock 400g can cherry tomatoes Salt and freshly ground black pepper 2 tbsp finely chopped fresh coriander leaves and stalks

1 Spray a large, flameproof casserole dish with low-calorie cooking spray and place over a high heat. Cook the lamb and shallots for 2-3 minutes, or until the lamb is sealed and both are lightly browned (you may need to do this in batches). Add the courgettes and cook for 3-4 minutes until starting to soften. 2 Stir in the spices, then add the peppers and garlic. Reduce the heat to medium and cook for 4-5 minutes, or until the peppers are starting to soften. 3 Add the stock and cherry tomatoes and season well. Cover and simmer gently for 20-25 minutes, stirring occasionally, until the veg are tender. Stir through the coriander to serve. Syns per serving: FREE n

FREE FOOD SNACK Get sweet on Free ‘toffee apple’ – apple wedges dipped into a Müllerlight Toffee yogurt, or another Free toffee yogurt SYN & WIN A 23g bag of Nairn’s Cheese Snackers (5 Syns) should keep you grinning through a drizzly day

Saves on washing-up

SLIMMING WORLD 39

success in five

Breakfast Morning energiser: Scramble eggs and serve on 2 slices of wholemeal toast from a small 400g loaf (a Healthy Extra). Top with finely chopped cherry tomatoes, red onion and fresh flat-leaf parsley

Lunch Speedy pasta salad: Toss cooked and cooled pasta with salad leaves and a John West Light Lunch Moroccan Style Salmon Salad (1 Syn)

Dinner Sweet and sour chicken noodles (see recipe right)

Total Syns: 2½

Sweet and sour chicken noodles SUPER SIMPLE

Serves 4 Ready in about 30 minutes 4 skinless chicken breast fillets, cut into bite-size pieces Low-calorie cooking spray Salt and freshly ground black pepper 1 large onion, cut into chunks 1 red pepper, deseeded and cut into chunks 2 large carrots, cut into matchsticks 200g sugar snap peas 227g can pineapple slices in natural juice, pineapple quartered, juice reserved ¼ tsp Chinese five-spice powder 2 garlic cloves, grated 1 level tsp cornflour 4 tbsp tomato purée 1 tbsp white wine vinegar 4 tbsp light soy sauce 200ml chicken stock 400g dried medium egg noodles 1 red chilli, deseeded and finely chopped, to garnish (optional)

1 Heat a wok or large frying pan to hot. Spray the chicken pieces with low-calorie cooking spray and

Easy as ordering in

40 SLIMMING WORLD

season well. Stir-fry for 5-6 minutes, then transfer to a plate and set aside. 2 Wipe out the pan with kitchen paper, re-spray with low-calorie cooking spray and place over a high heat. Stir-fry the onion, pepper, carrots and sugar snap peas for 5-6 minutes. Return the chicken to the pan and cook for a further 3-4 minutes until piping hot. 3 In a bowl, mix 2 tbsp of the reserved pineapple juice with the five-spice, garlic, cornflour, tomato purée, vinegar, soy sauce and chicken stock. Add the mixture to the pan and cook for 4-5 minutes over a low heat until thickened. 4 Meanwhile, cook the noodles according to the packet instructions, drain and divide between 4 bowls. Remove the chicken mixture from the heat and stir through the pineapple chunks. Divide between the bowls and garnish with the chopped chilli, if you like. Syns per serving: 1½

FREE FOOD SNACK Sprinkle bitesize pieces of cauliflower and butternut squash with a little mild curry powder, cumin seeds and black mustard seeds, and toss in lemon juice and low-calorie cooking spray. Roast at 200°C/ fan 180°C/gas 6 for 20-25 minutes, turning halfway SYN & WIN Make merry with a 125ml glass of sparkling wine (4½ Syns) – just the thing to wrap up a glittering week

RECIPES & FOOD STYLING: SUNIL VIJAYAKAR PROP STYLING: MORAG FARQUHAR

Friday

reader competition

WIN! A luxury break in Spain

Enter our competition and you could be flying off to the Costa del Sol on a relaxing break for two

FIVENIGHT BREAK FOR TWO WORTH OVER £1,500

HOW TO ENTER For your chance to win, answer the following question: La Cala Resort is close to which mountain range? Then complete the following sentence in no more than 15 words: I would love to win a break at La Cala Resort because…

S

et between the dramatic Sierra de Mijas mountains and the sweeping sands and shimmering waters of the Mediterranean, La Cala Resort offers an idyllic rural retreat. Enjoy the beautiful scenery, make the most of the

luxurious spa with its sensory Thermal Circuit, dip into the indoor and outdoor pools, and dine on delicious meals featuring locally sourced ingredients. Our winner and their guest will leave feeling fully recharged and rejuvenated!

Name Address

Postcode

PRIZE DETAILS

Email

● Return EasyJet flights from Bristol, Glasgow, Liverpool, London Gatwick,

Daytime tel

London Luton, London Southend, Manchester or Newcastle airports to Málaga-Costa del Sol airport ● Return transfers between Málaga-Costa del Sol airport and La Cala Resort ● Five nights’ half-board accommodation in a Superior double or twin room ● A welcome basket of fruit on arrival ● A buffet breakfast each morning and a three-course dinner each evening in the La Terraza Restaurant ● A 25-minute back massage each ● A 90-minute Thermal Circuit in the La Cala Spa each, which includes hammam, herbal steam room, garden crystal sauna, experience showers, igloo, Kneipp foot baths, tepidarium, exercise pool, hydrotherapy pools and relaxation room ● Complimentary use of the indoor and outdoor pools (the outdoor pool is open from April to October, weather dependent) and the Clubhouse gymnasium Prize must be taken by 7 September 2016 and is subject to restrictions and availability. Winner and guest must be aged 18 or over. For more information on La Cala Resort, visit lacala.com No purchase necessary. For full competition and conditions, see p122.

Send your competition entry to Spabreaks.com La Cala Resort Competition, Slimming World magazine, Clover Nook Road, Alfreton, Derbyshire DE55 4SW, to arrive no later than 17 December 2015. DATA PROTECTION By entering this competition, all entrants consent to the use of their personal data by the data controller for the purpose of the istration of this competition. Data controller: Slimming World magazine, Clover Nook Road, Alfreton, Derbyshire DE55 4SW. The winner’s name, county and slogan will be published in the May/June 2016 issue of Slimming World magazine.

Spabreaks.com offers a wide range of getaways, including short spa days and weekend stays in the UK, as well as overseas packages, so make it your first port of call when you want to book a break.

SLIMMING WORLD 41

The

lighter side of

Emily Dark

Strutting her stuff in slinky dresses and full of energy for her fast-moving toddler, Emily Dark’s acing her twenties as a young mum. Here, she opens up about looking after a newborn, her 16st post-baby body and the small changes that led to big results When I was growing up, I thought I could never be slim. My whole family is tall and well built, and I believed my shapely figure was as much a part of my genes as my dark hair and blue eyes. I didn’t give too much thought to the chips we had with every meal or the chocolate bars I’d snack on throughout the day. At size 16, I was the biggest in my class; although my classmates seemed as oblivious to it as I was. I had lots of friends and no one ever commented on my extra curves. Being big was just part of who I was. It was when I became pregnant at 18 that my weight really changed – though not in the way you’d expect.

I suffered from extreme morning sickness, and I couldn’t keep anything down apart from dry toast and crackers. I was sick every day for the whole nine months, so as my bump grew, the rest of me slimmed down. My maternity clothes were a size 14, but I felt too ill and worried about my baby to be pleased about my weight loss. I couldn’t wait to give birth, not just to meet my daughter, but to feel well again, too. 42 SLIMMING WORLD

Becoming a mum turned my world upside down. I adored

Princess Stella from the moment she was put into my arms. At 6lbs 12oz, she was the most perfect little thing I’d ever seen and I couldn’t believe the fierce love I felt for her straight away. Taking care of a newborn was far harder than I’d ever imagined, though. I’d always loved cooking and baking, but now, exhausted from the sleepless nights, I started filling up on quick and easy food. I’d have chocolate for breakfast, shop-bought baguettes for lunch and ready meals for dinner. I’d get taxis everywhere, even to my local shops which were just five minutes away. My friends were great, coming round to visit us during the day – but while they continued to go out drinking and dancing every weekend, I’d be staying in with a few glasses of wine and a takeaway. Even when I did try to eat well, I had no idea what I was doing. I’d cook

jacket potatoes, then pile on butter and cheese. Or I’d buy jars of pasta sauces that were full of salt and sugar. And whatever else I was up to around the house, I’d find myself in >

pram to glam

THEN I’d started to hate my body. The worse I felt, though, the more I turned to food for comfort NOW At almost 7st lighter, I feel so differently about myself. Instead of going to bed feeling bad, I fall asleep feeling proud

SNAPSHOT

Emily Dark, 21, lives in Keynsham, Somerset, with her 21-month-old daughter, Princess Stella

Height: 5ft 8ins Starting weight: 16st Weight now: 9st 3½lbs

WEIGHT LOSS:

6st 10½lbs Emily is a member of Sharon Snook’s Slimming World group in Keynsham

SLIMMING WORLD 43

stop crying. And even though my Consultant, Sharon, was friendly, I couldn’t get caught up in her enthusiasm. As she told me how exciting my first week would be, all I could think about was how much I was dreading it. I thought I’d have to give up chocolate, cheese and lots of the other foods I loved. It would be a big lifestyle change and I worried I wouldn’t stick to it. When I got home and read the books, I couldn’t believe how much food was Free. And when I saw I could have home-made

burgers, I had to check with Nan that I was reading that part correctly. We went through the plan together and I realised it was about making small changes to my eating habits, rather than big ones. I could still have my jacket potatoes – only with tuna, baked beans and salad instead of tons of cheese – and I could enjoy tasty pasta sauces that I could easily make myself. To my amazement, I could still treat myself to chocolate, as long as I included it in my Syns. In my first week I lost 4½lbs, and I was delighted. The results didn’t take long to come. Within the first month,

front of the fridge, snacking. I wasn’t even hungry; I was just eating without thinking. I began to notice the excess inches around my waist, arms and legs and became horribly self-conscious. I didn’t want to look in the mirror and tried to avoid having my picture taken on the rare occasions I went out. Posting photos

on social media was out of the question. I started to hate my body. In the daytime, I’d wear long-sleeved tops to cover up. At night, I’d go to bed and lie staring at the ceiling, feeling bloated and guilty about the amount I’d eaten. It was a vicious cycle I couldn’t seem to break – the worse I felt, the more I turned to food for comfort. I felt so low, I made an appointment with my GP. When I described how I wasn’t sleeping and how down I felt, she asked me what exactly was worrying me. I didn’t have to think about it: my size. Rather than prescribing medication, she suggested I lose weight to help improve how I felt.

I knew about Slimming World because my nan had lost 2st since becoming a member. And I’d always loved the magazine, even

before I fell pregnant. So, in November 2014, when Princess Stella was 10 months old, I finally ed. My first night didn’t go well. I was devastated to discover I weighed 16st, and I couldn’t

“

By March 2015, I’d lost 3st and was down to a size 14.

Everyone I knew told me how good I looked or asked how I’d lost my ‘mummy tummy’. Even the cashier at my local bank complimented me. Rather than stopping there, I decided to keep going to group and following the plan to see what happened. As the pounds kept coming off, I decided to set a new target and in eight months I’ve lost more than 6st. My sister, who lives in America, couldn’t believe her eyes when we met up this summer, and I know how she felt. I’m still getting used to the way I look – and the way I feel. Far from being stuck inside the house day after day, now I’m never in! It’s such good fun taking Princess Stella out to the

park or to playgroups. And because I don’t have a car, we still walk everywhere. I’ve also started running twice a week and going to Zumba classes with friends. It’s a great way to tone up and what’s really satisfying is that it’s something I’d never have done a year ago. I’m full of energy and feel ready to try anything. Losing weight has changed every part of my life. I wear little

shorts and dresses that show off my arms, and I bought my first bikini for a family holiday in Croatia earlier this year. My skin is so much clearer than it used to be. My social life has improved no end – I love going out with my mates. I even feel I’m doing a better job as a mum. Princess Stella is nearly two now and her constant toddling around keeps me on my toes. I don’t think I’d be able to keep up with her if I was still 16st. I used to feel like an old woman – now I feel like a girl in her early twenties really should, and there’s no stopping me! ●

My sister in America couldn’t believe her eyes when we met up

44 SLIMMING WORLD

INTERVIEW: SARAH WHITELEY. PHOTOGRAPHS: PAUL BULLER. STYLING: RACHEL FANCONI HAIR & MAKE-UP: LIZ KITCHINER. WITH THANKS TO JJLOCATIONS.COM. SEE P126 FOR STOCKISTS

Above: Dress, Virgos Lounge. Shoes, Little Mistress. Bangle, Jon Richard at Debenhams

“

EMILY WEARS: p43: Dress, Ruby Ray. Shoes, Moda in Pelle. Cuff, Butterfly

I’d lost almost a stone and already felt so much better. Instead of going to bed feeling bad about how much I’d eaten, I’d fall asleep feeling proud of how healthy I’d been. And I loved the variety of food I was eating. Before I ed Slimming World, I assumed I’d have to eat steamed fish and vegetables every night to lose weight. Instead I was feasting on healthy ‘fry-ups’, BLT sandwiches, home-made curries and stir-fries. And the food I ate wasn’t the only thing I changed. I made sure I took Princess Stella for a walk every day, even if it was just to the shops to buy fresh fruit and veg.

ment promotion

Bacon and veg frittata SIMPLE

Serves 4 Ready in about 30 minutes 100g baby spinach 100g runner beans, trimmed and sliced 100g Brussels sprouts, shredded 6 large British Lion eggs A large pinch of dried red chilli flakes Salt and freshly ground black pepper Low-calorie cooking spray 4 rashers back bacon, all visible fat removed, roughly chopped 100g roasted red peppers in brine from a jar, drained and cut into strips 50g feta, crumbled A large handful of rocket leaves, to serve

1 Put the spinach in a colander and pour over freshly boiled water. Rinse under cold water and gently squeeze dry with your hands, then set aside. Boil the beans and Brussels sprouts for 2 minutes. Crack the eggs into a bowl, add the chilli flakes, season and whisk well. 2 Preheat your grill to mediumhigh. Place a 22cm-diameter frying pan sprayed with lowcalorie cooking spray over a medium heat and cook the bacon until it browns. Scatter in the spinach, beans and sprouts and pour over the egg. Arrange the peppers and feta on top. 3 Cook for 8-10 minutes, until nearly set, then place under the grill for 3-4 minutes (insert a knife into the middle – if there is still some runny egg, grill for a little longer). Cut into 4 wedges and serve with the rocket. Syns per serving: 2

MAKE IT n Leave out the feta and serve with extra salad for a tasty SP meal that’s fantastic hot or cold

Simply cracking Dinner’s a doddle with eggs – whisk up a Food Optimising feast

T

here’s no need to shell out on a takeaway when time is tight. With eggs in your fridge, you’re only minutes away from a low-cost, low-Syn family dinner – such as our scrumptious Bacon and veg frittata recipe (left). A Free Food at Slimming World, eggs are healthy, natural and rich in high-quality protein. And, with evidence showing that foods high in protein may help to keep you feeling fuller for longer, they’re great for your weight loss! In fact, they’re an ideal Protein food to choose on Extra Easy

SP days – when you want to lose a little more in a little less time. You can’t top eggs for providing a main meal that’s tasty, simple and good for you. Keep it classic with an easy-peasy omelette, or cook up a tasty ‘fakeaway’ egg curry or a bowl of aromatic egg fried rice. Or satisfy comfort-food cravings with Slimming World chips topped with a delicious egg fried in low-calorie cooking spray. Eggs are so versatile, you’ll never be stuck for ideas – you can bake, boil, fry, scramble, poach and even pickle on your way to Food Optimising success!

DID YOU KNOW? ● The British Lion mark on eggs means they come from hens vaccinated against

salmonella and have been produced to the highest standards of food safety. ● Eggs are a natural source of many nutrients, including high-quality

protein and vitamins B2, B12 and D, selenium and iodine. They also contain vitamin A and other B vitamins including folate and choline. ● All major UK heart and health advisory bodies have removed the

previous limits on egg consumption due to their lack of impact on blood cholesterol levels.

For more information and recipe ideas, visit eggrecipes.co.uk

SLIMMING WORLD 45

Thyme lamb with mash and beans SIMPLE

The speed of light On your marks, get set, cook! With a bottle of Frylight cooking spray, you’ve got a shortcut to a slimming-friendly feast on every night of the week

A

s the evenings draw in and dinner times feel like a race against the clock, Frylight is your store-cupboard hero. It helps fry, grill, griddle or bake your food to perfection. And unlike cooking oil, it’s completely Free – meaning you can rustle up mouth-watering Food Optimising meals without using unnecessary Syns! Try Frylight in our recipes for Thyme lamb with mash and beans (right), or Rapid ratatouille with rice (far right), and discover just how easy it is to dish up a healthy family meal, all in the space of half an hour or less. A few sprays of Frylight will save you 6 Syns compared with a tablespoon of regular cooking oil, and there’s a variety to suit every dish. Spritz Frylight Sunflower Oil on your Slimming World chips for a gloriously golden bite; roast batches of Mediterranean veg in Frylight Extra Virgin Olive Oil; softly scramble eggs with Frylight Butter Flavour, or add a hint of the tropics to stir-fries using new Frylight with Coconut Oil. Every bottle will earn its place on your shelves, and because you only need a few sprays to get top cooking results, it’s great for your wallet, too. As for those Syns you’ve saved? They could go towards chocolate, wine, or another of life’s little pleasures – something you can really savour when you do finally hit the couch…

● Frylight is

available in most major supermarkets. For more information, visit frylight.co.uk

46 SLIMMING WORLD

Serves 4 Ready in about 30 minutes 1 large celeriac, peeled and diced 2 litres hot vegetable stock Salt and freshly ground black pepper 6 garlic cloves, finely chopped 2 tsp dried thyme Finely grated zest and juice of 1 unwaxed lemon 8 lamb leg steaks, all visible fat removed Frylight Sunflower Oil 400g green beans, trimmed Lemon wedges, to serve

1 Boil the celeriac in the stock for 20-25 minutes, or until tender. Drain, return to the pan and mash until fairly smooth. Season and keep warm. 2 Meanwhile, mix together the garlic, thyme and lemon juice, then spoon over the lamb to coat. Season well. 3 Place a large griddle or frying pan over a high heat until smoking hot. Spray the lamb with Frylight

ment promotion

Sunflower Oil and cook for 2-4 minutes on each side, or until done to your liking. Remove from the heat, cover and leave to rest. 4 Boil the beans for 3-4 minutes, drain and toss in a bowl with the lemon zest. Divide the beans, celeriac mash and lamb between 4 plates. Add a twist of pepper and lemon wedges to serve. Syns per serving: FREE n

Rapid ratatouille with rice SUPER SIMPLE

Serves 4 V ✱ (ratatouille only)

Ready in about 20 minutes Frylight Extra Virgin Olive Oil 2 onions, roughly chopped 1 aubergine, cut into bite-size chunks 2 large courgettes, cut into bite-size chunks 1 red and 1 yellow pepper, deseeded and cut into bite-size chunks 4 garlic cloves, finely chopped 400g can chopped tomatoes 400g ata with onion and garlic 2 tbsp balsamic vinegar ¼ tsp sweetener Salt and freshly ground black pepper 300g dried basmati rice 12 pitted black olives A small handful of fresh basil leaves

1 Spray a large pan with Frylight Extra Virgin Olive Oil and place over a medium-high heat. Add the onions, aubergine, courgettes, peppers and garlic and stir-fry for 2-3 minutes. 2 Add the tomatoes, ata, balsamic vinegar and sweetener. Season and stir. Cover tightly, reduce the heat to low and simmer for 15 minutes. 3 Meanwhile, cook the rice according to the packet instructions and drain. 4 Remove the ratatouille from the heat and scatter over the olives. Add a twist of black pepper, divide between 4 plates with the rice and scatter with the basil to serve. Syns per serving: ½

SLIMMING WORLD 47

Only available in Slimming World groups. £1.95/€3 for six bars. To find your nearest group search online for Slimming World

meet our cover star

Nikki’s slim-forlife secrets Target member Nikki McDonnell has maintained her 3st weight loss for a fabulous 15 years. We asked her to share the stick-withit tricks that keep her on track

Nikki, 34, is a Slimming World Consultant and Team Developer, and lives in Leamington Spa, Warwickshire, with her fiancé Chris. She is 5ft 6ins tall and lost 3st to reach her 9½st target The thing that shocked me most about gaining weight was the effect it had on my confidence. I put on 3st in

PHOTOGRAPH: PAUL BULLER. STYLING: LOUISE SYKES. HAIR & MAKE-UP: LIZZIE COURT. NIKKI WEARS: DRESS, FROM A SELECTION BY GODDIVA AT LITTLE BLACK DRESS. SEE P126 FOR STOCKISTS

2015 will always be a special year for me – I’m getting married! My weight loss has given me the courage to do

so many new things over the years, including meeting Chris via social media and going on what was more or less a blind date. He proposed on a beautiful bridge in Amsterdam while we were on holiday there – it was incredibly romantic. Shopping for my dream dress has been a really emotional experience and I can’t wait to wear my gorgeous, figure-hugging gown when I take my vows. Every girl wants to feel like a princess on her wedding day and I know I absolutely will…

I’ve got such a busy and exciting time ahead, and several things will be key to staying motivated. Number one is

sharing advice and inspiration in IMAGE Therapy. And I’m a big Extra Easy SP fan as it’s a great weight-loss tool in between social events. Taking the time to plan ahead is also really important – if I’m eating out, I’ll check the menu online beforehand and then ask for sauces on the side or for a dish to be cooked without oil. When I’m ordering drinks, I usually opt for spirits with diet mixers rather than wine – although, with our wedding coming up, followed by an all-inclusive honeymoon in Barbados, my birthday, and then Christmas to celebrate, there’s bound to be the odd glass of bubbly, too! ●

”

my first year at university and my self-esteem was so low, I considered giving up my business studies degree. Luckily, my mum and auntie had ed Slimming World, so during the long summer break, I tagged along. By the time I went back to uni three months later, in September 2000, I was back down to 9½st and wearing slim-fitting, size-10 jeans – and my confidence was sky-high. Fifteen years later, I’m still at that target weight. It’s not always easy, of course, and occasionally old habits creep back in. On days when I’m struggling, I ask myself: ‘What do I want more? To stay slim and happy, or to go back to the way I used to be?’. There’s no contest. And if I do slip up, I’ve learnt the most important thing is not to be hard on myself – I just draw a line underneath it and go straight back to Food Optimising 100 per cent.

If I do slip up, I’ve learnt to draw a line under it and get back on plan

”

Gaining 3st at university had a huge effect on my self-esteem

SLIMMING WORLD 49

look, cook, eat

Delicious new recipes to boost your kitchen confidence and your weight loss

PHOTOGRAPH: PHILIP WEBB. RECIPE & FOOD STYLING: SARAH COOK PROP STYLING: JENNY IGGLEDEN

Ombré raspberry slice, recipe p84

A slice of heaven... Look out for these symbols on our recipes: V Suitable for vegetarians

✱ Suitable for freezing

n Extra Easy SP recipe

When using low-calorie cooking spray in our recipes, choose brands with one calorie or less per spray as they’re Free. See page 4 for a complete list of recipes and Syn values.

SLIMMING WORLD 51

Rush-hour suppers With all of the flavour and none of the faff, these are the recipes you can really rely on in the frantic run-up to Christmas Photographs: Gareth Morgans

Beef and Guinness pie, recipe p54

pHearty pre ahead pie

52 SLIMMING WORLD

stress savers

Chea pasta t’s sauc ’n’ e

Pappardelle with lentil ragù, recipe p54

SLIMMING WORLD 53

Beef and Guinness pie

Get this ready the day before, then chill (that means you, too) until needed SIMPLE

Serves 4 ✱

Ready in about 3 hours 30 minutes, plus cooling time 50g dried porcini mushrooms Salt and freshly ground black pepper 700g stewing or braising beef, all visible fat removed, cut into large chunks Low-calorie cooking spray 2 onions, sliced 4 celery sticks, thickly sliced 2 carrots, peeled and thickly sliced 3 garlic cloves, finely chopped 3 bay leaves 1 thick strip of orange zest 100ml Guinness 1 tbsp fresh thyme leaves 250ml hot beef stock 200g chestnut mushrooms, halved 2 level tsp gravy granules 100g cooked and peeled whole chestnuts 2 tbsp chopped fresh flat-leaf parsley 400g sliced runner beans, steamed, to serve

For the topping: 900g floury potatoes, such as Desiree or King Edward, peeled and diced 100ml hot vegetable stock

1 Preheat your oven to 160°C/ fan 140°C/gas 3. Soak the porcini mushrooms in 300ml boiling water for 20 minutes. 2 Meanwhile, season the beef and spray with low-calorie cooking spray. Place a large, flameproof casserole dish over a high heat and brown the beef all over, in batches if necessary. Transfer to a plate and set aside. 3 Drain the porcini mushrooms, reserving the liquid. Add the onions, celery and carrots to the casserole dish and stir-fry over a medium-low heat for 3-4 minutes. Add the garlic, bay leaves, orange zest and drained mushrooms and cook for a few minutes. Return the beef to the pan and stir in the Guinness, thyme, stock and mushroom liquid, then season and bring to the boil. Stir in the chestnut mushrooms and gravy granules, cover and cook in the oven for 2½ hours, or until tender. 4 For the pie topping, boil the potatoes for 12-15 minutes, or until tender. Drain and mash with the stock. Season and set aside to cool. 5 Remove the casserole from the oven and discard the bay leaves. Stir

54 SLIMMING WORLD

in the chestnuts and parsley, then transfer to a pie dish and leave until cold. Top with the cold mashed potatoes, fluff up with a fork and sprinkle with a little freshly ground black pepper. Cover and chill until ready to cook. 6 Preheat your oven to 220°C/fan 200°C/gas 7 and bake for 25-30 minutes, or until bubbling and the top is lightly browned. Divide the pie between 4 plates and serve with the runner beans on the side. Syns per serving: 3

Pappardelle with lentil ragù Pre-prepared ingredients make this toss-it-all-in pasta a cinch SUPER SIMPLE

Serves 4 V ✱ (ragù only)

Ready in about 50 minutes 300g ready-prepared chopped onions 1 vegetable stock cube, crumbled 2 tsp frozen chopped garlic 50g frozen chopped basil 2 x 400g cans green lentils in water, rinsed and drained 400g can cherry tomatoes 4 tbsp tomato purée 500g carton ata with onion and garlic Salt and freshly ground black pepper 400g dried pappardelle pasta 2 level tbsp finely grated fresh parmesan, or vegetarian alternative, to serve

1 Put all the ingredients, except the pappardelle and the parmesan, in a pan and bring to the boil. Reduce the heat and simmer gently for 30-40 minutes, stirring occasionally, until thickened. 2 Meanwhile, cook the pasta according to the packet instructions, then drain well. 3 Remove half the ragù from the pan. Using a hand blender, whizz the remainder until smooth. Return the other half to the pan and mix well. Divide the pasta and ragù between 4 bowls and sprinkle ½ level tbsp parmesan over each to serve. Syns per serving: ½

stress savers

Frozen Free meals can be a lifesaver when you get home from your late-night Christmas shopping

Lamb pasanda

Make double, freeze half, and you’ve got two ‘takeaway’ nights sorted SIMPLE

Serves 4 ✱ (curry only)

Ready in about 1 hour, plus cooling and freezing time

Freezer standby

Low-calorie cooking spray 2 onions, thinly sliced 3 garlic cloves, crushed 1 tsp finely grated fresh root ginger 2 tsp ground cumin 2 tsp ground coriander ½ tsp ground cardamom seeds 1 tsp chilli powder (mild or hot) 700g lamb leg steaks, all visible fat removed, cut into bite-size pieces 400g can chopped tomatoes 300g ata Salt and freshly ground black pepper 1 red, 1 yellow and 1 orange pepper, deseeded and cut into bite-size pieces

To serve: 200g fat-free natural Greek-style yogurt, lightly beaten Finely chopped fresh coriander leaves, to garnish 375g dried basmati rice, freshly boiled, to serve

1 Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onions, garlic and ginger and stir-fry for 3-4 minutes until softened. Add the cumin, ground coriander, cardamom and chilli powder and stir-fry for a further minute. 2 Add the lamb and cook for 2-3 minutes, then add the tomatoes, ata and 200ml water and bring to the boil. Season, reduce the heat to a simmer and cook for 15-20 minutes. Stir in the peppers and cook for a further 12-15 minutes, or until just tender. Pour into a freezerproof container and leave to cool completely before freezing. 3 To serve, defrost thoroughly in the fridge overnight. Transfer to a pan and cook over a medium heat until piping hot, stirring occasionally. Remove from the heat and stir in the yogurt. Garnish with the coriander and serve with freshly boiled rice. Syns per serving: FREE

SLIMMING WORLD 55

Tuna and sweetcorn pasta

A filling meal made just for you – with no awkward measures or leftovers SUPER SIMPLE

Serves 1 Ready in about 15 minutes 100g dried curly pasta (we used mafalda corta) Low-calorie cooking spray 2 spring onions, thinly sliced 1 red chilli, deseeded and finely chopped 1 garlic clove, finely chopped or crushed 1 ripe plum tomato, roughly chopped 200g can sweetcorn, drained and rinsed 120g tuna in spring water, drained Salt and freshly ground black pepper Chopped fresh dill, to garnish A baby-leaf salad, to serve

1 Cook the pasta according to the packet instructions, then drain well, reserving 1-2 tbsp cooking water. 2 Meanwhile, spray a frying pan with low-calorie cooking spray and place over a medium heat. Add the spring onions, chilli and garlic and stir-fry for 1-2 minutes. Add the tomato and sweetcorn and fry for 2-3 minutes. Flake in the tuna, stir and cook for a further 2-3 minutes.

A go-to dinner made from ingredients you can grab on the way home

56 SLIMMING WORLD

3 Add the pasta to the pan with the reserved cooking water and toss to combine. Season, garnish with chopped dill and serve with the baby-leaf salad on the side. Syns per serving: FREE

Mea for l one

stress savers

dy

ee Super sp

Pork stir-fry

This veg-packed sizzler is on the table in 20 – perfect when you (and your weight loss!) are in a hurry SUPER SIMPLE

Serves 4 Ready in about 20 minutes 1 tbsp lime juice, plus wedges to serve 100ml oyster sauce 1 tsp Chinese five-spice powder 3 tbsp dark soy sauce Low-calorie cooking spray Salt and freshly ground black pepper 500g pork fillet, all visible fat removed, thinly sliced 2 garlic cloves, finely chopped 1 tsp finely grated fresh root ginger 1 red onion, cut into chunks

100g Chinese cabbage or pak choi, roughly shredded 200g fresh shiitake mushrooms, sliced 200g mangetout, thinly sliced lengthways 100ml chicken or vegetable stock 1 spring onion, finely sliced, to garnish

1 Mix together the lime juice, oyster sauce, five-spice and half the soy sauce and set aside. 2 Spray a large wok or frying pan with low-calorie cooking spray and place over a high heat. Season the pork, toss in the remaining soy sauce

and stir-fry for 2-3 minutes. Remove from the pan and set aside. 3 Add the garlic, ginger, onion, cabbage or pak choi, mushrooms, mangetout and stock to the pan and stir-fry for 3-4 minutes. Return the meat to the pan with the oyster sauce mixture and stir-fry for a further 3 minutes, or until the sauce has thickened and the meat is cooked. Garnish with the spring onion and serve with lime wedges. Syns per serving: FREE n

SLIMMING WORLD 57

Stor cupb eoa savio rd ur

Black bean chipotle chilli

Raid your cupboards and freezer for smoky veggie chilli at the drop of a hat SUPER SIMPLE

Serves 4 V ✱ (chilli only)

Ready in about 40 minutes Low-calorie cooking spray 1 red onion, thinly sliced 3 garlic cloves, crushed 1 tbsp ground cumin 1 tsp ground cinnamon 1 tsp sweet smoked paprika, plus extra to garnish 2 level tsp Bart Smokey Chipotle Rub 2 x 400g cans chopped tomatoes 1 tsp red wine vinegar 200g roasted red peppers in brine from a jar, drained and roughly chopped 150g frozen sweetcorn Salt and freshly ground black pepper 350g dried long-grain rice 2 x 400g cans black beans, drained and rinsed 4 tbsp chopped fresh coriander Fat-free natural fromage frais, to serve

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1 Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Stir-fry the onion for 5-6 minutes, or until just softened. Stir in the garlic and cook for 1 minute. Add the spices, chipotle rub, chopped tomatoes, red wine vinegar, roasted red peppers and sweetcorn. Season, bring to the boil, then cover and simmer for 20 minutes. 2 Meanwhile, cook the rice according to the packet instructions. Drain well. 3 Add the black beans to the chilli. Simmer for 5 minutes, uncovered, then remove from the heat and stir in half the coriander. Divide the rice and chilli between 4 bowls and top with a dollop of fromage frais sprinkled with paprika. Garnish with the remaining coriander and serve. Syns per serving: ½

GIVE IT A TWIST Swap the black beans for your favourite canned pulses, such as kidney, cannellini or mixed beans

stress savers

Scrumptious supper in two simple steps. There’s even time to wrap a few pressies while it’s in the oven

ve Take fi ts... ien ingred

Cheesy potato and ham bake

Shorten your shopping list with an easy-make family bake SUPER SIMPLE

Serves 4 Ready in about 1 hour 700g potatoes, peeled and cubed 650g baby leeks, thickly sliced 500g ham, all visible fat removed, roughly chopped 4 medium eggs, lightly beaten 120g Red Leicester, grated

From your store cupboard: Salt and freshly ground black pepper

1 Preheat your oven to 200°C/fan 180°C/gas 6. Boil the potatoes in a large pan for 10-12 minutes, adding the leeks for the final 2 minutes. Drain well and transfer to a baking dish. Add the ham and toss well. 2 Season the egg and pour over the potato mixture. Scatter over the cheese and sprinkle on a little more freshly ground black pepper. Bake for 35-40 minutes, or until golden and set. Divide between 4 plates to serve. Syns per serving: FREE* *Add 6 Syns if not using the Red Leicester as a Healthy Extra

COOK’S NOTE This dish is great for u any leftover cooked veggies – just add them to the baking dish in step 1 SLIMMING WORLD 59

stress savers

Chicken and pearl barley casserole What’s so wonderful about one-pots? Minimal washing up! SUPER SIMPLE

Serves 4 ✱

Ready in about 1 hour

2 Remove the chicken using a slotted spoon and roughly shred the flesh, discarding the bones. Return the chicken to the casserole and cook for a further 5-6 minutes, or until piping hot. Garnish with the parsley and remove the bay leaf to serve.

1 Put all the ingredients, except the parsley, in a flameproof casserole dish and bring to the boil. Cover, reduce the heat to low and cook gently for 45-50 minutes, stirring occasionally.

Syns per serving: FREE

One won pot der

RECIPES & FOOD STYLING: SUNIL VIJAYAKAR. PROP STYLING: LIZ BELTON

2 large onions, each cut into 6 wedges 3 carrots, peeled and cut into chunks 3 celery sticks, cut into chunks 200g swede or butternut squash, peeled, deseeded and cut into chunks 1.5 litres hot chicken stock 8 large skinless chicken thighs, all visible fat removed 2 garlic cloves, finely chopped 3 leeks, thickly sliced

100g dried pearl barley 10 peppercorns 1 bay leaf 2 tsp dried mixed herbs Salt and freshly ground black pepper Chopped fresh flat-leaf parsley, to garnish

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reader competition

Win a spa break

worth £1,000

…at Careys Manor Hotel & SenSpa in the New Forest Get ready to retreat, relax and recharge! Our lucky winner and their guest will enjoy a two-night break at this elegant country-house hotel nestled within the unspoilt beauty of the New Forest National Park, Hampshire. Located on the edge of the village of Brockenhurst, it’s the perfect base for exploring – or simply enjoying the hotel’s warm, welcoming service, locally sourced food and Thai-influenced spa facilities. All in all, a truly pampering prize!

READER OFFER! Enjoy a free room upgrade and bottle of bubbly at Careys Manor

PRIZE DETAILS

Take a one-night Zen Spa Escape Break for two by 30 April 2016 and receive 18 per cent more for your money! Pay from £175 per person and get a free an Oakwood Garden Room, plus a bottle of Champagne. Also includes a two-course lunch in the Zen Garden restaurant; dinner allowance of £40 each in any of the three restaurants; a New Forest breakfast; a mind and body class each; full use of the spa facilities, and 20 per cent off pre-booked 60-minute facials and massages. Offer is subject to availability; restrictions apply. A single supplement applies. Guests must be aged 18 or over. To book, call 01590 624 467 and quote Slimming World.

● Two nights’ accommodation for two sharing an Oakwood Garden Room ● New

Forest breakfast each morning, two-course lunch in the Zen Garden restaurant on two days, and dinner allowance of £40 each in any of the hotel’s three restaurants on both evenings ● Selected soft drinks ● Two 60-minute massages or facials each ● A SenSpa product gift pack ● A mind and body class each on two days ● Full use of the spa facilities including ozone pool, herbal sauna, crystal steam room and gymnasium For more information about Careys Manor Hotel & SenSpa, visit careysmanor.com. Prize to be taken Sunday-Thursday only. Prize is subject to availability and restrictions apply. The competition is open to UK and RoI residents aged 18 or over; guest must be 16 or over.

For full offer and conditions, see p122.

No purchase necessary. For full competition and conditions, see p122.

HOW TO ENTER

Name

For your chance to win, answer the following question: Careys Manor Hotel & SenSpa is located in which UK national park?

Address Postcode

Then complete the following sentence in no more than 15 words: I’d love to win a break at Careys Manor Hotel & SenSpa because…

Email

Daytime tel

Send your competition entry to Careys Manor Hotel & SenSpa Competition, Slimming World magazine, Clover Nook Road, Alfreton, Derbyshire DE55 4SW, to arrive no later than 17 December 2015. DATA PROTECTION By entering this competition, all entrants consent to the use of their personal data by the data controller for the purpose of the istration of this competition. Data controller: Slimming World magazine, Clover Nook Road, Alfreton, Derbyshire DE55 4SW. The winner’s name, county and slogan will be published in the May/June 2016 issue of Slimming World magazine.

SLIMMING WORLD 61

best–loved

extra easy recipes

new

recip e book

In this essential cookbook we’ve rounded up our greatest recipes and made them more stunning and delicious than ever before.

The best just go t even better!

get your copy today!

Just £5.99/€ 8.99 to Slimming World in group, and if you’re a member of Slimming World Online you can buy it through the online bookshop.

simply veg

Cheesy root gratin Winter veg comes alive in this comforting bake – go tasty side or all-star main SIMPLE

Serves 4 V

Ready in about 1 hour 1 slice of day-old wholemeal bread from a small 400g loaf, crusts removed, roughly torn into chunks 3 carrots, peeled and cut into thin batons 1 swede, peeled and cut into thin batons 2 medium potatoes, peeled and cut into thin batons 1 parsnip, peeled and cut into thin batons 1 tbsp each of very finely chopped fresh chives and flat-leaf parsley Low-calorie cooking spray 2 leeks, very thinly sliced 3 garlic cloves, finely chopped Salt and freshly ground black pepper 300ml vegetable stock 120g Cheddar or Red Leicester, grated

1 Preheat your oven to 190°C/fan 170°C/gas 5. Whizz the bread in a food processor to make fine crumbs.

then spoon into a deep baking dish, pressing the mixture down with the back of a spoon.

2 Boil the carrots, swede, potatoes and parsnip for 2-3 minutes. Drain well and stir through the chopped herbs.

4 Pour over the stock and scatter with the breadcrumbs and cheese. Bake for 40-45 minutes, or until bubbling and golden (cover with foil if it starts to brown too much). Divide between 4 plates to serve.

3 Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the leeks and garlic and stir-fry for 2-3 minutes. Stir in the root veg and cook gently for a further 2-3 minutes. Season well,

Syns per serving: ½* *Add 6 Syns if not using the cheese as a Healthy Extra

PHOTOGRAPH: WILL HEAP. RECIPE & FOOD STYLING: SUNIL VIJAYAKAR. PROP STYLING: MORAG FARQUHAR

Hearty and healthy

SLIMMING WORLD 63

Curry night Make your own blowout biryani with a spicy side, pickle and chutney for only 1½ Syns! Who needs a takeout when home-made is this good? Photograph: Adrian Lawrence

Prawn biryani SIMPLE

Serves 4 Ready in about 50 minutes Low-calorie cooking spray 1 onion, thinly sliced 2 garlic cloves, crushed 1 tbsp medium curry powder 275g dried basmati rice 2 bay leaves 2 cinnamon sticks 6 cardamom pods, lightly crushed 4 cloves 600g large raw prawns, peeled with the tails left on 600ml hot vegetable or chicken stock 100g frozen peas Juice of 1 lemon 1 level tbsp toasted flaked almonds Fresh coriander leaves, to garnish

1 Spray a heavy-based pan with low-calorie cooking spray and place over a medium heat. Cook the onion for 10-12 minutes until lightly golden, adding a splash of water if needed. Stir in the garlic and curry powder and cook for 30 seconds. 2 Add the rice, bay leaves, cinnamon sticks, cardamom pods, cloves, prawns and stock and bring to a simmer. Cover with foil, followed by a tight-fitting lid, reduce the heat to low and cook for 12-15 minutes. 3 Uncover, stir through the peas, then re-cover tightly with the foil and lid. Cook for a further 5 minutes. Remove from the heat and leave to stand, covered, for 10-12 minutes. Stir in the lemon juice and scatter over the flaked almonds and coriander. Discard the bay leaves, cinnamon sticks and cloves before serving with the beans, pickle and chutney. Syns per serving: 1

64 SLIMMING WORLD

DIY delicious

Kidney-bean rajma SIMPLE

Serves 4 V ✱

Ready in about 25 minutes Low-calorie cooking spray 2 tsp cumin seeds 1 onion, finely chopped 2 tsp finely grated fresh root ginger 1 garlic clove, crushed 2 green chillies, deseeded and finely chopped 2 large tomatoes, roughly chopped 2 tsp ground coriander 1 tsp ground cumin ¼ tsp turmeric 1 tsp garam masala 2 x 400g cans red kidney beans, drained and rinsed A pinch of salt 100g fat-free natural fromage frais 3 tbsp chopped fresh coriander, to garnish

1 Spray a frying pan with low-calorie cooking spray and place over a medium heat. Add the cumin seeds and stir-fry for a few seconds. Add the onion, ginger, garlic, chillies, tomatoes and remaining spices and stir-fry for 3-4 minutes. 2 Add the beans, salt and 300ml warm water. Turn the heat to high and cook for 12-15 minutes, stirring often, until thickened. Drizzle over the fromage frais and garnish with the coriander to serve. Syns per serving: FREE

Cucumber and carrot pickle SUPER SIMPLE

Serves 4 V

Ready in about 35 minutes Low-calorie cooking spray 2 tsp black mustard seeds 1 tsp cumin seeds 1 tsp dried red chilli flakes 1 cucumber, halved lengthways, deseeded and cut into julienne strips 6 baby carrots, peeled and cut into julienne strips A pinch of salt 6 tbsp cider vinegar ¼ tsp sweetener

1 Spray a frying pan with low-calorie cooking spray and place over a medium heat. Add the spices and stir-fry for 1-2 minutes. Remove from the heat and stir in the cucumber and carrots. Mix in the remaining ingredients and leave to pickle for at least 30 minutes before serving. Syns per serving: FREE n

RECIPES & FOOD STYLING: SUNIL VIJAYAKAR. PROP STYLING: ROSIE HOPPER

Coriander and coconut chutney SUPER SIMPLE

Serves 4 V

Ready in about 10 minutes 1 tsp cumin seeds 50g each of fresh coriander and fresh mint leaves, roughly chopped 2 green chillies, deseeded and chopped 4 garlic cloves, crushed ¼ tsp sweetener Juice of 2 limes 1 level tbsp coconut cream 200g fat-free natural Greek-style yogurt A pinch of salt

1 Place a frying pan over a high heat. Cook the cumin seeds for 1 minute, shaking constantly, until slightly darkened and toasted. 2 Tip the seeds into a food processor with the remaining ingredients and blend until fairly smooth. Chill until ready to serve. Syns per serving: ½

SLIMMING WORLD 65

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bowled over

Soup-er heroes

Need a little wintry-day rescue? Cosy up to a heart-warming helping of home-made soup. Happy spooning! Photographs: Will Heap

Pea and ham soup, recipe p68

SLIMMING WORLD 67

Pea and ham soup

Top this soup with a soft-poached egg for the ultimate chill-beater SIMPLE

Serves 4 ✱ (without the eggs)

Ready in about 2 hours 1 onion, quartered 1 large carrot, peeled and cut into large chunks 1 celery stick, cut into large chunks 10 black peppercorns 2 sprigs of fresh thyme A few sprigs of fresh curly parsley 2 bay leaves 1 ham hock or 400g gammon, all visible fat removed 1 large floury potato, such as Desiree or King Edward, peeled and diced 640g frozen peas 4 large eggs Freshly ground black pepper

1 Put the onion, carrot, celery, peppercorns and herbs in a deep pan. Add the ham hock or gammon and enough water to cover fully. Bring to the boil, then reduce the heat, cover and simmer for 1½ hours, or until the meat is really tender. Remove the meat with a slotted spoon and set aside to cool completely. 2 Drain the cooking liquid into a bowl, discarding the veg and herbs. Put 700ml of the liquid in a clean pan (keep the remainder in case you want to adjust the thickness later), then add the potato and cook for 5-6 minutes, or until tender. Remove the potato with a slotted spoon and set aside. Add the frozen peas to the pan, bring to a simmer and cook for 2 minutes. Turn off the heat, whizz with a hand blender until smooth, then return the potato to the soup. 3 Flake or shred the meat, then add two thirds to the soup and reheat, without letting it boil. Poach the eggs in simmering water to your liking. To serve, divide the soup between 4 bowls and top each with a quarter of the remaining ham or gammon, a poached egg and a twist of black pepper. Syns per serving: FREE

68 SLIMMING WORLD

Italian meatball soup

A low-Syn soup with pasta, cheese and mighty meatballs – salute! SIMPLE

Serves 4 Ready in about 1 hour 400g can cannellini beans, drained and rinsed 1 litre vegetable stock 1 onion, finely chopped 2 garlic cloves, crushed 1 small red chilli, deseeded and finely chopped 1 celery stick, finely diced 1 carrot, peeled and finely diced 1 tbsp tomato purée 300g dried small pasta shapes Fresh basil leaves, to garnish 2 level tbsp finely grated fresh parmesan, to serve

For the meatballs: Low-calorie cooking spray 1 onion, finely chopped 400g lean beef mince (5% fat or less) 2 tbsp chopped fresh flat-leaf parsley Salt and freshly ground black pepper

1 For the meatballs, spray a frying pan with low-calorie cooking spray and place over a medium heat. Cook the onion for 2-3 minutes until softened, then set aside to cool. Put the mince, cooled onion and parsley in a bowl and season well. Using your hands, mix well and shape into 24 small walnut-size meatballs. 2 Re-spray the pan with low-calorie cooking spray and place over a medium heat. Cook the meatballs for 6-8 minutes until browned all over, then remove from the pan with a slotted spoon and set aside. 3 Whizz the cannellini beans and 250ml vegetable stock in a food processor until smooth. 4 Spray a large pan with low-calorie cooking spray and place over a medium heat. Add the onion, garlic, chilli, celery and carrot and cook for 4-5 minutes. Cover, reduce the heat

bowled over

to low and cook for a further 5 minutes. Add the tomato purée, bean purée and the remaining vegetable stock, then bring to a simmer and cook for 10 minutes. 5 Stir in the pasta and cook for 8-10 minutes, or until just soft. Add the meatballs, cook for a couple of minutes to heat through, then divide the soup between 4 bowls. Season, garnish with basil and top each bowl with a quarter of the parmesan. Syns per serving: ½

COOK’S NOTE Some types of pasta absorb more liquid than others, so you may want to add a little extra stock if you find the soup slightly on the thick side

Smoked haddock chowder

A rich-tasting meal in a bowl that’s perfect during the Christmas rush SIMPLE

Serves 4 Ready in about 55 minutes 500g butternut squash, peeled, deseeded and cubed 300g floury potatoes, such as Desiree or King Edward, peeled and cubed Low-calorie cooking spray 1 onion, finely chopped 450g skinless and boneless undyed smoked haddock fillets 2 bay leaves 250ml skimmed milk 150g baby spinach Salt and freshly ground black pepper 2 tbsp finely chopped fresh chives

1 Boil the squash for 15-20 minutes until tender. Drain and set aside. 2 Meanwhile, boil the potatoes for 10-15 minutes until tender. Drain and set aside with the squash. 3 Spray a pan with low-calorie cooking spray and place over a medium heat. Cook the onion for

2-3 minutes until softened, then add the haddock and 550ml water just to cover. Add the bay leaves, bring to a simmer and cook for 10 minutes. Leave to cool for 10 minutes, then remove the fish using a slotted spoon and set the cooking liquid aside, discarding the bay leaves. 4 Press the potatoes through a sieve into a large pan, then whisk in the reserved cooking liquid and the milk. Stir well and simmer for 2-3 minutes. Flake the fish into large pieces and add to the pan with the squash and spinach. Stir until the spinach is just wilted, season and serve garnished with the chives. Syns per serving: 1

GET AHEAD Follow the recipe as described, leaving out the spinach. When you’re ready to serve, gently reheat until nearly boiling, then stir in the spinach, season and garnish with chives

SLIMMING WORLD 69

Spiced carrot and red lentil soup With warming chilli and cumin, this classic soup is central eating SIMPLE

Serves 4 V ✱ (at the end of step 3)

Ready in about 35 minutes

Chicken and roast veg soup with pistou A delicious way to use up leftover chicken – and well worth faking a cold for! SIMPLE

Serves 4 ✱

Ready in about 1 hour 15 minutes Low-calorie cooking spray 1 large red onion, cut into thin wedges 3 parsnips, peeled and cut into chunks 3 carrots, peeled and cut into chunks 1 medium swede, peeled and cut into chunks 2 floury potatoes, such as Desiree or King Edward, peeled and cut into chunks 2 leeks, thickly sliced A few sprigs of fresh thyme 1 garlic bulb, broken into cloves, unpeeled 1.2 litres vegetable or chicken stock Salt and freshly ground black pepper Leftover skinless roast chicken, shredded

For the pistou: 1 garlic clove, crushed A pinch of salt 2 small packs of fresh basil leaves ½ tbsp olive oil

1 Preheat your oven to 200°C/fan 180°C/gas 6. Spray a large roasting tin with low-calorie cooking spray. Add all the vegetables, the thyme and garlic cloves and toss well. Roast

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for 45 minutes, tossing once, until tender and slightly charred. 2 Meanwhile, put all the pistou ingredients in a food processor with 5 tbsp water and whizz into a smooth paste. Transfer to a bowl and set aside. 3 Discard the thyme from the roasted veg. Squeeze the garlic cloves from their skins into the food processor, add half the veg with the stock (it’s fine if there’s still some pistou in there, too) and whizz until almost smooth. Tip into a pan with the remaining veg, bring to a simmer and season well. Divide between 4 bowls, drizzle a quarter of the pistou over each and top with shredded roast chicken and black pepper. Syns per serving: 1

COOK’S NOTE Pistou is a French version of Italian pesto, made without the pine nuts

2 tsp cumin seeds A pinch of dried red chilli flakes Low-calorie cooking spray 1 red onion, finely chopped 650g carrots, peeled and cubed 140g dried red split lentils 1.2 litres vegetable stock A small packet of fresh coriander, chopped, reserving some to garnish Salt and freshly ground black pepper 2 tbsp quark thinned with a little water, to garnish

1 Dry-fry the cumin seeds and chilli flakes over a high heat for a few minutes until fragrant. Tip into a bowl. 2 Spray a pan with low-calorie cooking spray and place over a medium heat. Cook the onion for 2-3 minutes until softened. Add two-thirds of the cumin and chilli, and the carrots, lentils and stock. Cook for 15-20 minutes, then drain through a large sieve, reserving the cooking liquid. 3 Put half the carrots and lentils back in the pan with the reserved liquid and blend until smooth using a hand blender. Add the remaining carrots and lentils, and stir in the chopped coriander over a medium heat. 4 Season and serve in mugs or bowls, drizzled with the quark and garnished with the remaining cumin, chilli and coriander. Syns per serving: FREE n

bowled over

Beetroot soup with sausage and wilted greens Crumbling over fried sausage meat makes this slightly sweet ’n’ spicy soup even more special SIMPLE

Serves 4 Ready in about 1 hour 30 minutes

2 Bring to the boil, then simmer for 50 minutes, half covered, until the beetroots are tender. Turn off the heat and scoop half the veg into a bowl with a slotted spoon. Using a hand blender, whizz the remainder until almost smooth, and season. Return the veg chunks to the pan.

3 Spray a frying pan with low-calorie cooking spray and place over a medium heat. Crumble in the sausage meat and stir-fry until golden. Add the caraway seeds and cook for a further 30 seconds. Remove from the heat. 4 Reheat the soup over a medium heat, adding the kale and letting it wilt for 5-6 minutes. Divide the soup between 4 bowls and top with the crumbled sausage meat. Syns per serving: 2

COOK’S NOTE Leave out the sausage meat for a delicious vegetarian soup

RECIPES: MATTHEW DRENNAN. FOOD STYLING: SUNIL VIJAYAKAR PROP STYLING: MORAG FARQUHAR

Low-calorie cooking spray 500g fresh beetroots, trimmed, scrubbed and cubed 1 small celeriac, peeled and cubed 1 large onion, chopped 2 celery sticks, diced 2 dessert apples, such as Cox’s, cored and diced 4 garlic cloves, chopped 1 tsp paprika A large pinch of dried red chilli flakes 1 litre vegetable stock Salt and freshly ground black pepper 4 Slimming World frozen Syn-free Pork Sausages, thawed, skins removed and discarded 1½ tsp caraway seeds 75g kale, chopped

1 Spray a large pan with low-calorie cooking spray and place over a low heat. Add the beetroots, celeriac, onion, celery, apples, garlic and a splash of water. Cover and cook for 20 minutes, stirring occasionally, until the onion is soft. Add the paprika and chilli, cook for a further 2 minutes, then add the stock.

SLIMMING WORLD 71

Dinner? Done! Satisfying comfort food that’s ready when you need it – now there’s even more on the menu when slimmers go to Iceland!

W

ith the evenings getting nippier, there’s no better time to fire up your winter slimming resolve and make lots of hot, home-cooked Food Optimising meals. Some nights, though – when the kids have colds, you’ve had a full-on day at work or rush-hour traffic means you’re late home – even the best-laid plans can fall by the wayside, and it feels like there’s nothing to turn to but a high-Syn takeaway. That’s why, over the last few months, we’ve done some more prep work for you. Together with frozen-food innovator Iceland, we’ve come up with seven new tempting Free Food meals to keep in your freezer, so when life gets in the way there’s a delicious choice to suit everyone. Warm up your evenings with Beef & three-bean chilli con carne, Cottage pie, Bolognese ragu, Threebean & roasted veg chilli, Chicken saag, Beef chana saag, or Chicken & Mediterranean vegetable pasta – all in stores now and just the ticket to keep

72 SLIMMING WORLD

you slimming through the busiest of times. Each Slimming World meal is a generous serving for one, or can be shared by two. Pop it in the oven or microwave, and serve with a third of a plate of your favourite Speed Free Food to keep on track with your weight-loss goals. Oh, and stash the sleeve somewhere safe ready to pick up when life settles down – we’ve given away our recipe on the packaging, so you can recreate your favourites whenever you want, using fresh ingredients cooked from scratch. Talking of fresh ingredients – is there anything better than a hearty soup to recharge the soul? We think not, which is why we’ve also launched four Syn-free frozen soups – fragrant Carrot & coriander, herby Pea & mint, warming Spicy lentil and classic Tomato & basil. With no measuring or counting Healthy Extras required, they’re not just perfect lunchtime warmers, they’re great no-prep dinner-party starters, too. And if you’re

still gaining confidence in the kitchen, add our brand-new Chunky tomato and Spicy tikka masala frozen sauces to your shopping list as well. They’re superhelpful if you’re new to cooking – or on a hectic day when you want to serve up a show-stopping curry, or a tasty fish or pasta dish, in double-quick time! ● The range of Slimming World frozen

meals and products is available exclusively at Iceland. Smaller Iceland stores may not sell the full range – please your local store for details. Meals, burgers, sausages and meatballs are priced at £3; soups and sauces are priced at £1.50 for a 500g pot and a 350g pot respectively.

Slimming World promotion

Our range of Syn-free frozen food is even bigger

FILL YOUR FREEZER WITH A FEW STANDBY FAVOURITES Speedy sauces

Chunky tomato V Spicy tikka masala V

Satisfying soups

Carrot & coriander V Pea & mint V Spicy lentil V Tomato & basil V

Meaty eats

Beef & pork meatballs Beef quarter pounders Mediterranean-style chicken sausages Pork sausages

Mouth-watering mains

Beef & three-bean chilli con carne Beef chana saag Beef in red onion gravy with veg crush Bolognese ragu Chicken & Mediterranean vegetable pasta Chicken pizzaiola Chicken saag Chicken tikka masala Cottage pie Hot-smoked salmon farfalle Meatballs & pasta with a spicy tomato sauce Roasted vegetable pasta V Singapore noodles Sweet potato curry V Three-bean & roasted veg chilli V V

Suitable for vegetarians

SLIMMING WORLD 73

become a Slimming World Consultant – a uniquely rewarding role Being a Slimming World Consultant offers: An excellent income and flexible hours that fit around family life. On average, Consultants earn between £100 and £400 ( 200 and 600) for working 10 to 20 flexible hours a week*. Encouragement, help and , along with expert training at the Slimming World Academy, as you continue your journey with us and transform the lives of people in your community.

M

S at limm t, Lis ing W a o an , Ca rld C the d on Ge su ri ne ne, C ltants vie aro – ve le

If you’re a successful member on your way to target and you’d love to share with others the , motivation and success you’ve experienced as a member, we’d love to hear from you. *Consultants invest in a Slimming World franchise. Quoted earnings are commission levels based on group size. Call Penny today on 0844 892 0434 (01 656 9600 from ROI) or email: [email protected]

As well as being inspirational, warm, caring and comionate, our Consultants all have another thing in common: they’ve been there – they’ve experienced the problems of being overweight, the joys of seeing the pounds disappear and their life transform. Now they’re dedicated to helping others achieve the same amazing success!

scan this, or visit

slimmingworld.co.uk/careers for more information about the exciting opportunities available with Slimming World

easy does it

Kedgeree Traditionally a breakfast fave, this smoky, spicy fish-and-rice dish makes a super supper, too

2

3

5

6

Add 1 tsp each of ground cumin, coriander and turmeric, 2 tsp curry powder and 1 cinnamon stick. Season with salt, then stir-fry for 2-3 minutes until aromatic.

SIMPLE

Serves 4 Ready in about 1 hour Syns per serving: FREE

1

Spray a large pan with low-calorie cooking spray and place over a medium heat. Stir-fry 1 finely chopped onion for 5 minutes until softened.

4

Meanwhile, put 350g skinless and boneless smoked haddock and 2 bay leaves in a frying pan, cover with 350ml water and poach for 10 minutes until the haddock starts to flake.

RECIPE: SUNIL VIJAYAKAR. ILLUSTRATIONS: FELICITA SALA

7

Finely chop fresh flatleaf parsley and fresh coriander leaves to give 1 tbsp of each. Gently stir into the rice with the haddock and eggs.

Remove the haddock from the pan with a slotted spoon and flake into large pieces. Set aside.

Add 300g easy-cook long-grain rice and stir well. Add 600ml water and bring to the boil. Reduce to a simmer, then cover tightly and cook for 10 minutes. Remove from the heat and leave to stand, covered, for 10-12 minutes.

Put 4 large eggs in a pan of water and bring to the boil. Reduce to a simmer, cook for 5-6 minutes, then drain. Plunge the eggs into cold water, then peel and quarter.

8

Discard the cinnamon stick. Serve with lemon wedges and your favourite Speed veg.

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It’s a cracker!

Here’s how to pull off a simple, stress-free Christmas dinner for four in just over an hour Photographs: Lara Holmes

Deluxe prawn cocktail SUPER SIMPLE

Serves 4 Ready in about 15 minutes 6 level tbsp extra-light mayonnaise 2 level tbsp tomato ketchup 2 tsp Worcestershire sauce 2 level tsp creamed horseradish A few drops of Tabasco sauce 1 tbsp lemon juice Salt and freshly ground black pepper 500g cooked and peeled king prawns 1 little gem lettuce, leaves separated 1 tsp smoked paprika, to garnish Sprigs of fresh dill, to garnish Lime wedges, to serve

1 Mix together the mayonnaise, ketchup, Worcestershire sauce, horseradish, Tabasco and lemon juice in a large bowl. Season and stir in the prawns. 2 Divide the lettuce leaves between 4 cocktail or dessert glasses and spoon in the prawns. 3 Sprinkle each with a little paprika and garnish with the dill. Serve with lime wedges for squeezing over. Syns per serving: 2½

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3 courses for only 6½ Syns!

good timings

Turkey dinner at the double SIMPLE

Serves 4 ✱

Ready in about 50 minutes 1kg baby new potatoes Low-calorie cooking spray 300g ready-prepared chopped butternut squash 4 large parsnips, peeled and cut into chunks Salt and freshly ground black pepper 1 tbsp dried mixed herbs 8 turkey breast steaks 4 Slimming World frozen Syn-free Pork Sausages 4 back bacon rashers, all visible fat removed Finely chopped fresh flat-leaf parsley, to garnish

1 Preheat your oven to 200°C/ fan 180°C/gas 6. Boil the potatoes for 8-10 minutes, or until just starting to soften. Drain well and tip into a roasting tin sprayed with lowcalorie cooking spray. 2 Meanwhile, boil the squash and parsnips for 8-10 minutes, or until just soft. Drain well and put into another roasting tin sprayed with low-calorie cooking spray.

RECIPES & FOOD STYLING: SUNIL VIJAYAKAR. PROP STYLING: MORAG FARQUHAR

3 Sprinkle the vegetables with salt and the mixed herbs, and roast for 10 minutes. Season the turkey steaks, spray with low-calorie cooking spray and place on top of the veg. Roast for a further 20 minutes. 4 Preheat your grill to mediumhigh. Wrap the sausages in the bacon and grill for 15 minutes, or until cooked through, turning them occasionally. 5 Divide the turkey steaks, pigs in blankets and roast vegetables between 4 plates and garnish with the parsley. Serve with gravy (see the cook’s note below), if you like.

Cherry Christmas trifles SIMPLE

Serves 4 V

Ready in about 15 minutes 200g frozen cherries, thawed ½ tsp sweetener 2 tsp cherry brandy or kirsch 1 level tbsp cherry conserve 2 soft amaretti biscuits, crushed 200g ready-made low-fat custard 4 tbsp fat-free natural fromage frais, sweetened with sweetener to taste Fresh cherries (or thawed frozen cherries), to decorate

1 Put the thawed cherries, sweetener, brandy or kirsch and conserve in a bowl and stir well. 2 Divide three-quarters of the crushed amaretti biscuits between 4 dessert glasses. Top each with a quarter of the cherry mixture, followed by a quarter of the custard and a dollop of fromage frais. 3 Divide the remaining crushed biscuits evenly over each trifle. Decorate with fresh cherries and chill until ready to serve. Syns per serving: 4

Syns per serving: FREE

COOK’S NOTE If you’d like gravy with your dinner, make up some gravy granules according to the packet instructions. Use 1 level tsp of dried granules per person and add 1 Syn per serving

IF YOU LIKE THESE RECIPES... ...pick up A Slimming World Christmas. You’ll get a free copy when you buy a 12-week Countdown course up to 31 October, or it’s on sale in Slimming World groups from 2 November, price £4.95 (€7.95).

SLIMMING WORLD 77

Food news Shop yourself slimmer with these savvy low-Syn finds and speedy meal ideas

Free & fab… TURKEY TIKKA SKEWERS

GO POTTY

Lunch doesn’t get easier than these Syn-counted heat-and-eat options. Merchant Gourmet Quinoa Snack Pot Vegetable Ragu is 3½ Syns per 210g tub and costs £2.29 from all major supermarkets. Soulful One Pot Butternut, Lentil & Spinach Hotpot is 3 Syns per 380g chilled tub and costs £3.49 from Ocado. Or for an Asian-style pot, try Bol Thai Tom Yum at 2½ Syns per 380g chilled tub and £3.30 from Ocado and Sainsbury’s.

What’s new

Hook yourself a low-Syn dinner with Young’s Gastro 2 Prime Cod Loins with a Sundried Tomato & Roasted Garlic Sauce (1½ Syns per half 270g pack), 2 Prime Cod Loins with a Sicilian Lemon & Herb Sauce (1 Syn per half 270g pack), or 2 Wild Alaskan Salmon Fillets with a Sweet Chilli & Ginger Sauce (2 Syns per half 270g pack). Each chilled pack costs £4 from Asda and selected supermarkets.

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Give turkey a spicy kick with our Indian-inspired finger food – perfect for entertaining, these skewers are tasty, easy and Free! Makes 12. In a large bowl, mix 200g fat-free natural yogurt with 3 tbsp tikka curry powder, 3 finely grated garlic cloves, a peeled and grated 3cm piece of fresh root ginger and the juice of 2 limes. Season with salt and pepper, add 800g turkey breast fillets cut into bite-size pieces, and stir to coat. Cover and marinate in

the fridge for 20 minutes, or overnight if you can. When ready to eat, preheat your grill to medium-high and halve and deseed 2 red peppers. Thread the turkey and peppers onto 12 metal skewers and grill for 6-8 minutes on each

Get your finger on the pulse with a can of Heinz Tagine Chickpeas or Dhal Curry Lentils. They’re Free and the 390g cans cost £1.29 each from Asda, Morrisons and Ocado.

side, or until lightly charred and the turkey is cooked through. Arrange on a large plate, scatter over chopped fresh coriander leaves and serve hot with lime wedges and fat-free natural yogurt sprinkled with a little tikka curry powder for dipping.

Ring the changes with a veggie banger. Goodlife French Bean & Spinach Sausages with Wensleydale Cheese are ½ Syn per sausage, and a frozen 250g pack of four costs £2.49 from Waitrose and Ocado.

trolley talk

Catch of the day

Stocking filler

Put omega 3-rich mackerel on the menu with a shoal of tantalising new flavours. John West Mackerel Fillets come in seven different sauces: Teriyaki, Sweet Chilli, Sundried Tomato & Basil, Dijon Mustard, Mexican Style, Korma Style and Tomato & Chilli – all Free! A 125g can costs £1.39. Available from Sainsbury’s, Waitrose and Ocado. Blending real meat juices and veg with herbs and seasoning, the new OXO Stock Pots are a no-fuss, Free way to add flavour to your recipes. Available in Succulent Chicken with Garlic & Thyme, Rich Beef with Onion & Rosemary and Garden Vegetables with Parsley & Bay, each four-pack costs £1.49 from Asda and Waitrose.

Raise a glass! lbd Apple Cranberry is a fruity vodka blend that’s just 1½ Syns per 25ml. It also comes in Lime Watermelon and Peach Raspberry, and 500ml costs £7 from Asda.

GET YOUR MITTS ON...

...this cheeky pair of ice tongs. Topping up drinks with diet mixers and ice is a great way to make tipples (and Syns!) go further. These silicon ‘mittens’ will grip slippery cubes with ease. Cold Fingers Ice Tongs are £9.98 from lakeland.co.uk.

In a hurry but fancy something hot and hearty? Lidl Manor House Stewed Steak is a great storecupboard standby for those busy, chilly winter evenings. It’s Free and a 392g can costs £1.99.

Great news for lovers of the classic teatime treat – while a standard crumpet is 5 Syns a pop, Kingsmill Crumpet Thins are just 2½ Syns each. They cost 75p for six from the bakery section at Asda.

Top your lunchtime jacket spud with Aldi Be Light Tuna Mayonnaise & Sweetcorn (1 Syn per 80g can) or Tuna with Beans & Sweetcorn (1½ Syns per 80g can) – both varieties cost £1.79 for a pack of three.

Change up your grains – Uncle Ben’s Wholegrain & Quinoa, Wholegrain & Quinoa with Tomato & Basil, 5 Whole Grains, Rice Medley, or Pearl Wheat, Quinoa & Wholegrain are all 2½ Syns per 220g pouch and cost £1.99 each.

Cheat a sumptuous pub-style dinner by serving Tesco SlowCooked Lamb Shank with Minted Gravy, plus lots of microwaved Speed veggies. It’s 1½ Syns per half 400g chilled pack and costs £4.

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trolley talk

Advert Syn values Find the Syn values of all d products here

Little luxuries Delight your inner elf with our selection of sublimely sweet treats – they’re all Syn-counted so they won’t set back your slimdown… Elizabeth Shaw Dark Chocolate Flutes, any variety, 1 Syn per flute; £2.50 for a 105g box at Ocado. Lidl Snowy Lodge 12 Luxury Mini Mince Pies, 3½ Syns per pie; £1.79 for a box. Tesco Angel Biscuits, 4½ Syns per biscuit; £1 for a box of six. Nestlé Mini Smarties penguin, 5½ Syns per 21g penguin; 50p at Tesco. Maltesers Merryteaser reindeer, 8 Syns per 29g reindeer; 50p at Tesco. Lindt chocolate Santas, 3 Syns per 10g Santa; £2.75 for five at Tesco and Ocado. The Co-operative Loved by Us 9 Mini Stollen Bites, 3½ Syns per bite; £2 for a box.

Beanies The Flavour Co flavoured instant coffee, all varieties, Free; flavoured ground coffee, all varieties, Free Bravura Foods Peanut Hottie, Peanut Butter Flavour Hot Drink and Peanut Butter & Chocolate Flavour Hot Drink, both 4 Syns per 20g serving Fresh & Naked salad bags, all varieties, Free Frylight, all varieties, Free Heck Chicken Italia sausages, ½ Syn per sausage Hi-fi Light Tempt Me Toffee Apple Popcorn, available from Slimming World groups, 2 bars count as a Healthy Extra ‘b’ or 3 Syns per bar Koko Dairy Free coconut drink, Original + Calcium, 425ml as a Healthy Extra or 1½ Syns per 100ml; Light – Low Fat, 500ml as a Healthy Extra or 1 Syn per 100ml

The Lake District Dairy Co Quark, Original, Free; Lemon, 1 Syn per 100g; Vanilla, 2 Syns per 100g The Laughing Cow Extra Light, 6 triangles count as a Healthy Extra ‘a’ or 1 Syn per triangle Werther’s Original Sugar Free Chewy Toffees, 1 Syn per toffee

Healthy Extra update

Skip the measuring and just grab-and-go with Aldi The Cheese Emporium Lighter Cheese Triangles – four count as a Healthy Extra ‘a’, and a chilled pack of eight costs 59p. Two Lighter Cheese Slices also count as a Healthy Extra ‘a’ and a chilled pack of eight costs 65p.

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Ideal for gluten-free Food Optimising, Dietary Specials Brown Ciabatta Rolls cost £2 for a four-pack from Tesco and Waitrose. Each 50g roll counts as a Healthy Extra ‘b’. Bake for 5 minutes following pack instructions, then enjoy!

Make your favourite sandwiches or soldiers for your boiled eggs with Hovis Wheatgerm Original bread. Two slices from a 400g loaf count as a Healthy Extra ‘b’ and it costs 75p.

TURKEY TIKKA SKEWERS PHOTOGRAPH: LARA HOLMES. RECIPE & FOOD STYLING: SUNIL VIJAYAKAR. PROP STYLING: MORAG FARQUHAR

Müllerlight Fruitopolis, all varieties, ½ Syn per 130g pot

ment promotion

READER OFFER!

Save 55% on a Morphy Richards Soup Maker

Happy blendings Warm up chilly days with your favourite hunger-busting soups – they’re quick and easy to create with the Morphy Richards Soup Maker

HOT SAVINGS

S

oup is a genius way of turning those wonderful weight-loss boosting Speed vegetables into a satisfying supper or take-to-work lunch. And, with the new Morphy Richards Soup Maker, whizzing up wholesome soups from scratch couldn’t be simpler! All your favourite recipes will come to life in this stylish appliance. Just place your ingredients in the stainless-steel jug, choose whether you’d like your soup velvety smooth or a little more rustic, then sit back while the rest is done for you. With its stay-sharp serrator blade for better blending and its LED control on the lid handle, the upgraded Morphy Richards Soup

Maker packs in so much for its compact size. A countdown timer lets you check your soup’s progress, while the ‘blend’ function means you can adjust the texture to your liking. It’s a brilliant budget-friendly way to use up leftover cooked chicken or any veg sitting in the fridge. With a 1.6-litre capacity, you can dish up four hearty servings or six dinner-party starters – and the easy-clean design cuts down on tidying up, too. With the Morphy Richards Soup Maker, your piping-hot bowlful will be ready to serve in just 21 minutes (or 28 minutes for chunky soups). So, even when time is tight, you can fill up on home-made winter warmers that are fab, fresh and fuss free!

Morphy Richards is offering Slimming World magazine readers the opportunity to buy the Soup Maker at the special discounted price of £44.99 – a great saving of 55 per cent on the RRP of £99.99 – with free standard postage. UK only. ● For more information, to order

your Soup Maker or to find out about other great discounts, visit morphyrichards.co.uk/ slimmingworld or call 0844 871 0960, quoting promotional code SW1355. This offer is available in the UK only until 31 December 2015 and while stocks last. RRP correct at time of going to press.

SLIMMING WORLD 81

The grand finale Wrap up 2015 in show-stopping style – our gloriously good puds are all 6 Syns or less Photographs: Philip Webb

Cranberry and rosemary meringue wreath, recipe p85

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party pieces

Banoffee baked Alaska, recipe p85

SLIMMING WORLD 83

Ombré raspberry slice

Watch eyes light up with this lusciously layered, no-cook treat WORTH THE EFFORT

Serves 8 Ready in about 1 hour, plus 7 hours’ chilling time Sunflower or vegetable oil, for brushing

For the base: 3½ sheets leaf gelatine 500g quark 4 tbsp sweetener 2 tsp vanilla extract

For the middle: 11.5g sachet Hartley’s Raspberry Sugar Free Jelly crystals 2 x 125g pots Activia 0% Fat Raspberry yogurt 200g quark

For the top: 11.5g sachet Hartley’s Raspberry Sugar Free Jelly crystals 150g fresh or frozen raspberries (see cook’s note below)

1 Brush a 20cm loose-bottomed square tin with a little oil (this won’t add Syns, it just helps the lining to stick) and line the base and sides with baking paper. 2 For the base, soak the gelatine in a bowl of cold water for 10 minutes. Pour 150ml freshly boiled water into a bowl. Squeeze the water out of the gelatine, then add the gelatine to the hot water, stirring until dissolved. Tip into a food processor with the quark, sweetener and vanilla extract, and whizz until smooth. Pour into the tin and chill for 2 hours, or until set. Clean your blender thoroughly. 3 For the middle layer, tip the jelly crystals into a measuring jug, then add 125ml freshly boiled water and stir until dissolved. Tip into the clean food processor with the yogurt and quark, and whizz until smooth. Pour the mixture over the base layer and chill for a further 2 hours. 4 For the final layer, make up the jelly according to the packet instructions, but using 450ml water. Leave to cool completely, then gently pour on top of the chilled middle layer. Drop in the raspberries and chill for at least 3 hours, or overnight, until set. 5 To serve, carefully push up the bottom of the tin and peel the baking paper off the sides of the raspberry slice. Slide it onto a serving plate and cut into 8. Syns per serving: ½

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COOK’S NOTE If you’re using frozen raspberries, defrost first by spreading the berries on kitchen paper – any watery bits will be absorbed, and the delicate raspberries won’t get squidged

party pieces

Cranberry and rosemary meringue wreath

Make holiday magic for just ½ Syn per serving, complete with candied fruit WORTH THE EFFORT

Serves 8 V

Ready in about 3 hours, plus 2 hours’ cooling and drying time 7 large egg whites* 9 tbsp granulated sweetener, plus extra to decorate 2 tsp white wine vinegar 1 tsp vanilla extract 1 sprig of rosemary, leaves finely chopped, plus extra leaves from 2 sprigs of rosemary to decorate 125g fresh cranberries, plus extra to decorate Finely grated zest and juice of 2 oranges 450g fat-free natural Greek-style yogurt

1 Preheat your oven to 120°C/fan 100°C/gas ½. Draw a 25cm-diameter circle on a large sheet of baking paper, then draw a 15cm-diameter circle inside it to create a doughnut shape. Flip the paper over onto a large, flat baking tray. 2 Put 6 egg whites in a clean glass bowl and beat with an electric hand whisk until they form stiff peaks. Add 5 tbsp of the sweetener, 1 tbsp at a time, whisking for 3-4 seconds between each addition. Whisk in the white wine vinegar, vanilla extract and chopped rosemary. 3 Spoon an eighth of the meringue at a time onto the paper, staying within the lines, to create a wreath shape. Use a dessert spoon to push a dip into the middle of each to make eight shallow nests. 4 Bake for 30 minutes, then turn the heat to 110°C/fan 90°C/gas ¼ and cook for a further 1½ hours. Turn off the oven, open the door slightly and leave the meringue to cool completely. 5 Meanwhile, for the decorations, line a baking tray with baking paper. Beat the remaining egg white in a shallow bowl until bubbly, and put 2 tbsp sweetener in another bowl. Coat the rosemary needles and extra cranberries in the egg white, shake off the excess and dip in the sweetener to coat. Place on the tray and leave to dry completely (this will take about 2 hours), turning occasionally and dipping into a little extra sweetener if it dissolves. 6 Put 125g cranberries, 1 tbsp sweetener and all but 1 tbsp orange

juice in a small pan and place over a medium-low heat. Bubble for 5-10 minutes, or until the cranberries have softened and are sauce-like. Leave to cool. 7 Fold the remaining 1 tbsp orange juice and 1 tbsp sweetener through the yogurt. Carefully transfer the wreath to a serving plate. Swirl the stewed cranberry mixture into the yogurt and spoon dollops into each meringue nest. Decorate with the candied cranberries and rosemary and sprinkle over the orange zest and extra sweetener. Divide into 8 nests and serve. Syns per serving: ½ *Pregnant women, the elderly and babies should not eat raw or partially cooked eggs

Banoffee baked Alaska

Impress guests with a mountain of billowy meringue... go on, let it snow! WORTH THE EFFORT

Serves 8 Ready in about 1 hour 15 minutes, plus 5 hours’ freezing and cooling time

then mix in the flour, cocoa and oil. Wash the beaters thoroughly. 4 Beat the egg whites in a separate clean glass bowl until they form soft peaks. Add the muscovado sugar and beat until thick and glossy. Gently fold the egg whites into the flour mixture, a third at a time, until most streaks have disappeared. Spread smoothly into the tin and bake for 20 minutes. Turn onto a wire rack and cool completely. 5 When ready to serve, preheat your oven to 230°C/fan 210°C/gas 8. For the meringue coating, put the egg whites in a clean glass bowl and beat with an electric hand whisk until they form stiff peaks. Add the sweetener 1 tbsp at a time, whisking for 3-4 seconds between each spoonful. 6 Line a baking tray with baking paper and sit the chocolate sponge on top. With the help of the cling film (if used), turn the frozen banana mixture out onto the sponge, then discard the cling film. Quickly spoon over the meringue, spreading it in peaks right down to the tray. Bake for 10 minutes until golden. 7 Carefully slide the baked Alaska onto a serving dish. Cut into 8 wedges and serve immediately.

Sunflower oil, for brushing 150g frozen banana 2 x 175g pots Müllerlight Banana & Custard yogurt

Syns per serving: 3

For the base:

*Pregnant women, the elderly and babies should not eat raw or partially cooked eggs

3 large eggs, 2 separated 1 tbsp sweetener 30g plain flour 1 level tbsp cocoa powder 1 tbsp sunflower oil 25g dark muscovado sugar

For the meringue coating: 4 large egg whites* 4 tbsp sweetener

MAKE IT MORE SPECIAL One by one, very quickly dip the ends of 8 milk- or dark-chocolate Mikado sticks into hot water, then dip immediately into edible gold glitter to coat. Leave to set, then pop the sticks into the baked Alaska to serve – add ½ Syn per serving

1 Brush a 600ml (1-pint) ceramic pudding basin with a little oil (this won’t add Syns, it just helps the lining to stick) and line with cling film, leaving some overhanging. If you’re using a plastic basin, there’s no need for oil or cling film. 2 Put the frozen banana and yogurt in a food processor and whizz until smooth. Spoon the mixture into the basin, smooth the top and freeze, covered with cling film, for 5 hours, or until solid. 3 Meanwhile, make the chocolate base. Preheat your oven to 180°C/ fan 160°C/gas 4 and line the base of an 18cm round cake tin with baking paper. Beat the egg yolks, the whole egg and sweetener with an electric hand whisk until pale and frothy, SLIMMING WORLD 85

Star-topped fruit pots

Great for low-key entertaining – and ready in the twinkling of an eye SIMPLE

Serves 4 V ✱

Ready in about 30 minutes 50g reduced-fat shortcrust pastry 1 egg white, lightly beaten 3 tbsp granulated sweetener, plus extra for the stars 1 large Bramley apple, peeled, cored and cut into small cubes Juice of 1 lemon 2 firm pears, peeled, cored and cut into small cubes 1 tsp mixed spice 200g frozen forest fruit mix Fat-free natural yogurt, to serve (optional)

1 Preheat your oven to 180°C/fan 160°C/gas 4. Roll out the pastry thinly. Use a 3cm star cutter to cut out 12 small stars (even if you’re using ready-rolled pastry, roll it

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a little thinner, and keep re-rolling the trimmings to cut all the stars). 2 Brush the tops of the stars with egg white, then sprinkle over a little sweetener. Transfer to a baking tray lined with baking paper and cook for 15-20 minutes until golden and crisp. Coat with a little more sweetener and leave to cool. 3 Meanwhile, put the apple, lemon juice, pears, 3 tbsp sweetener, mixed spice and 100ml water in a pan and stir well. Cook over a medium-low heat for 5-10 minutes until the juices are running and the apples are soft. Stir in the forest fruits, cook for another minute, then divide between 4 small pots or ramekins and top each with 3 pastry stars. Serve with fat-free natural yogurt, if you like. Syns per serving: 6

party pieces

GIVE IT A TWIST Swap almondflavoured amaretto liqueur for 2 tbsp coffee liqueur or Fratello Hazelnut Liqueur – Syns per serving stay the same!

Golden tiramisu

Coffee sponge and a dash of festive spirit – this one’s just for grown-ups WORTH THE EFFORT

Serves 8 Ready in about 1 hour 30 minutes, plus overnight chilling time 2 sheets leaf gelatine 2 large eggs 5 tbsp sweetener 1½ level tbsp plain flour 1½ level tbsp cornflour 400ml skimmed milk 2 tsp vanilla extract Seeds from 2 vanilla pods 400g quark 2 tbsp amaretto liqueur Sunflower or vegetable oil, for brushing 150ml brewed good-quality strong coffee, cooled 18 sponge fingers Edible gold leaf, to decorate (optional) 2 level tsp cocoa powder, to dust

1 Soak the gelatine in a shallow bowl of cold water for 10 minutes. Meanwhile, in a medium mixing bowl, whisk together the eggs, 3 tbsp of the sweetener, the plain flour and cornflour. Put the milk in a pan over a low heat, then when nearly boiling, slowly add it to the egg mixture, whisking continuously. Wipe out the pan, then tip the mixture back in and return to a low heat. Whisk continuously for about 10 minutes, or until very thick, then set aside and allow to cool slightly. 2 Squeeze out the water and add the gelatine to the milk mixture, stirring to dissolve. Whisk in the vanilla extract and seeds, quark, remaining sweetener and amaretto liqueur. Lay a sheet of cling film directly over the surface and leave to cool. 3 Brush a 2lb loaf tin with a little oil (this won’t add Syns, it just helps the

lining to stick). Line with a double layer of cling film, smoothing right into the corners and leaving plenty of film overhanging. 4 To assemble, put the coffee in a shallow bowl. Spread just over a quarter of the cooled milk mixture into the base of the lined tin. One by one, dip a sponge finger into the coffee for 1 or 2 seconds each side. Lay them lengthways in the tin to form 3 stripes – use about 7 of the fingers, snapping them into smaller pieces to fit neatly. 5 Spread just under half of the remaining milk mixture over the top. Repeat the coffee-dipping process and form another layer of sponge fingers, this time making 4 stripes

of sponge. Use about 11 fingers, snapping them to fit. Finally, spread over the remaining milk mixture as smoothly as possible. Cover the tiramisu with the overhanging cling film and chill overnight.

COOK’S NOTE You can buy edible gold leaf and glitter from Sainsbury’s, Tesco and Ocado

6 To serve, open the cling film and carefully tip the tiramisu out onto a serving dish. Peel off the cling-film lining. Decorate with gold leaf, using tweezers to pull off small pieces and press onto the top. Dust with the cocoa and cut into 8 slices. Syns per serving: 4½

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Blood-orange bombe

Got an ice-cream maker? Brace yourself for a flavour explosion! WORTH THE EFFORT

Serves 6 ✱

Ready in about 12 hours Sunflower or vegetable oil, for brushing 1-2 blood oranges, thinly sliced

For the outer layer: 2 x 175g pots Müllerlight Mandarin yogurt 150g fat-free natural fromage frais Zest of 3 oranges, plus 225ml freshly squeezed orange juice (about 3-4 oranges)

For the middle layer:

ON THE SIDE After baking the pears, stir 1 tbsp of the marinade through a 500ml tub of fat-free natural Greekstyle yogurt, along with any seeds scraped from the discarded vanilla pod and a pinch of ground cinnamon

Two-tone mulled pears

A make-ahead classic that gives any dinner party star treatment SIMPLE

Serves 4 V

Ready in about 45 minutes, plus overnight marinating time 4 firm Conference pears 8 star anise

For the red-pear marinade: 100ml low-alcohol red wine 100ml freshly squeezed orange juice 1 tbsp no-added-sugar blackcurrant cordial 1 cinnamon stick 5 cloves

For the white-pear marinade: 100ml low-alcohol white wine 100ml unsweetened apple juice 1 tbsp elderflower cordial 1 unwaxed lemon, zest pared with a peeler and half juiced 1 vanilla pod, halved to release the seeds 5 cloves

1 Mix each marinade in separate jugs. 2 Peel each pear, halve lengthways, then use a melon baller or teaspoon to scoop out and discard the cores. Take 2 large, sturdy food bags and put 4 pear halves in each. Pour the red marinade into one and the white marinade into the other. Squeeze out any air and knot to seal. Marinate in the fridge overnight, turning the bags occasionally to soak evenly. 3 Preheat your oven to 180°C/fan 160°C/gas 4. Sit the pear halves, cut-side up, in a medium baking dish and pour over both marinades. Push a star anise into the core of each pear. Bake for 20 minutes and enjoy warm or cold, serving 1 red and 1 white pear half per person with the juice divided over (discard the spices before eating). Syns per serving: 5

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175g pot Müllerlight Raspberry & Cranberry yogurt 100g fat-free natural fromage frais 300ml freshly squeezed blood-orange juice (about 5 oranges) A few drops of pink or red food colouring

For the centre: ½ x 175g pot Müllerlight Raspberry & Cranberry yogurt ½ x 175g pot Müllerlight Mandarin yogurt 50g fat-free natural fromage frais 1 orange or blood orange, peeled, segmented and flesh roughly chopped

1 You’ll need 3 ceramic pudding basins – a 1.1 litre (2-pint) basin, a 600ml (1-pint) basin and a 250-275ml (½-pint) basin. Brush the inside of the largest basin with a little oil (this won’t add Syns, it just helps the lining to stick) and line with cling film, leaving some overhanging. Line the outside of the other basins with cling film. If you’re using plastic basins, there’s no need for oil or cling film. 2 Whisk together all the ingredients for the outer layer, transfer to an ice-cream maker and churn according to the manufacturer’s instructions until thick. Working quickly, dot the orange slices around the sides of the largest basin and spoon in the ice-cream mixture to hold them in place, spreading it evenly around the basin. Push in the 600ml (1-pint) basin to keep the bombe shape and freeze for 2-3 hours, or until solid. 3 Churn the ingredients for the middle layer. Once thick, remove the inner basin and spread the mixture evenly around the inside of the orange layer. This time push in the smallest basin to keep the shape and freeze for 2-3 hours, or until solid.

party pieces

4 Finally, churn the centre layer. Once thick, remove the inner basin and spoon in the mixture to fill the hole. Scrape and smooth the bottom to flatten, then cover with cling film. Freeze again for 2-3 hours, or overnight if you can, until solid. 5 About an hour before you want to eat the bombe, transfer it to the fridge. To serve, remove the top cover of cling film and turn out onto a serving plate, carefully removing the basin and remaining cling film (if used). Cut into 6 wedges.

RECIPES & FOOD STYLING: SARAH COOK. PROP STYLING: JENNY IGGLEDEN

Syns per serving: 2

COOK’S NOTE If blood oranges are hard to find, you can use clementine or satsuma slices to line the largest basin and regular orange segments and juice for the layers

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make something truly great happen If you’re looking for an exciting opportunity – a career in which your ionate desire to help others achieve their dreams makes a real difference to people’s lives, a career in which your own weight loss journey and your management skills inspire others to sparkling success, a career which offers you flexibility and boundless opportunities – then you’re looking in the right place! We’re looking for new District Managers across the UK and Ireland. It’s a full-time, full-on, challenging, service-focused role, and for the right person, it’ll be the most fulfilling, life-changing career move you’ll ever make. You’ll be a committed individual with the experience and drive to lead teams and achieve targets. You’ll understand what it means to want to lose weight and be motivated by helping others to do the same. With training, and a determination to succeed, you’ll develop your district to its full potential, inspire others to deliver the best possible service in our groups and recruit new team . And in return, you’ll be highly rewarded for your dedication and results. With a basic salary of £40,000 / €50,000 (15% London weighting) per year plus a generous bonus package for meeting targets, you’ll earn on average £65,000 / €89,000 per year. You’ll also receive a company car, expenses, healthcare package, plus extensive training and the opportunity to progress to more senior management positions in the field.

So, if you are: ionate about Slimming World and your journey as a member (past or present) a senior manager with a strong background in leading teams to success experienced in managing sales, multi-site or field based teams highly organised with first-class time management skills motivated by delivering exceptional customer service and excited by the idea of changing people’s lives able to work varied hours including evenings and weekends with occasional overnight stays

… then we’d love to hear from you. Please visit slimmingworld.co.uk/reers for more information, or scan the QR code opposite

In 2015, Slimming World became the first weight management organisation to achieve a Gold Investors in People award, recognising the highest standards of people development and leadership.

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Are you man enough?

UNDER THE INFLUENCE?

How to in without giving in

‘I Iost ’

st 7 Now fashion stylist Luke is looking sharp!

Partners in prime

How Chris and Lesley lost an amazing 22 stones p104

FACE THE DAY

Skin-ovations for the sleep deprived

Luke

COOL BRAND

Stylist Luke Child has made a career from getting other people camera-ready – all the while feeling conscious of his size. Now he’s nearly 8st slimmer, and ready to take his own place in front of the lens

Focus on… my health

My mum told me about Slimming World. She’d dropped two dress sizes in just a few months and whenever I went to visit, she’d cook these amazing meals. The amount of tasty food she could eat while still losing weight was astonishing. Mum encouraged me to my local group – I was very overweight and she was concerned about the health implications, particularly as Type 2 diabetes runs in our family. But did I take her advice? No. I was fighting a battle with depression at the time and just couldn’t muster up the energy to tackle anything else. As a child, I was fairly slim until the age of about nine – when I began to gain weight mainly through comfort eating and being completely inactive. Then, in my third year at university, I suffered my first serious bout of depression, and that’s when my weight spiralled out of control. I had no enthusiasm for anything and rarely left my room. Throughout my twenties, I got bigger and bigger. Despite forging a career I love, I had no confidence in myself or my abilities, and even less energy. Then, at the start of 2014, my relationship broke up and I felt I was sinking back into depression. That’s when I decided to lose weight. At first, I thought I could do it just by following Mum’s Slimming World tips and recipes – and it worked, to an extent. After a few weeks, though, I realised I needed something more. My physiotherapist, who I’d been seeing for the knee problems I’d had for years, told me how people who a group have more success than those who go it alone. And when my GP also recommended group , I decided to Slimming World properly. When I first went along to group, I made sure I got there early so I didn’t have to walk into a room 94 SLIMMING WORLD

full of strangers. I met Viv, my Consultant, and helped her set up the room. She seemed lovely, though I was still utterly terrified of stepping on the scales. When Viv told me the numbers, I have to it, I was in shock. Then she pointed out I was there to do something about it. I’d never have to be that weight again. It made me determined to succeed – and because it had worked for Mum, I figured there was no reason it wouldn’t for me.

Focus on… my fitness

It turned out everyone had been right: once I’d ed group, I lost weight fast. After a couple of weeks of encouraging weigh-ins – and spurred on by hearing Viv talk about the benefits of Body Magic – I decided it was time to start exercising. I’d known for a while that regular activity can be hugely beneficial if >

working it THEN I was dressing clients in the way I really wanted to dress myself. But great clothes didn’t come in my size NOW At last the way I look reflects the way I feel inside and I can show the real me!

SNAPSHOT

Luke Child, 29, is a fashion stylist and lives in north London

Height: 6ft 4ins Starting weight: 21st 8lbs Weight now: 13st 9lbs

WEIGHT LOST:

7st 13lbs

Time to target: 7 months Luke is a target member of Vivien Eder’s Slimming World group in Hampstead

THEN My weight spiralled after a bout of depression at uni. I had little confidence and even less energy NOW Exercise is a regular part of my life and helps me manage my weight as well as my mood

working it

surrounding countryside. I honestly can’t imagine my life without exercise.

Focus on… my style

I’ve always been particularly self-conscious about how I look because I work in fashion. Before I ed Slimming World, I couldn’t help wondering what clients would think when they met me – partly because I couldn’t dress the way I wanted to. The options are so much more limited in bigger sizes. Even though I loved my job, it was as if I was on the outside of the fashion world looking in – dressing other people in the way I would really have liked to dress myself. I felt as though I couldn’t show the real me. When I started losing weight it felt like a whole new fashion adventure was unfolding. My body shape transformed from one month to the next, so I kept adapting and experimenting with different clothes and styles. And now that I’m slim, it’s like I’ve got access to a never-ending wardrobe, and I can finally immerse myself fully in my working world. I think it’s safe to say my style has changed dramatically. I’ve spent an absolute fortune on clothes. It’s brilliant! Recently I stood in for a model on a photoshoot, which was a very proud moment. I feel so much more energetic and confident at work now, and I wake up in the morning raring to go. I’ve just completed a massive project that involved being filmed every day – and I enjoyed every minute. In fact, I quite like the idea of getting into a TV career. I’m comfortable in my own skin and I think that shows now, whether I’m getting other people camera-ready or I’m in front of it myself.

Focus on… my family and friends

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you’re prone to depression, but I’d never had the energy or self-belief to try any kind of workout. I must have looked such a sight when I came back from my first run. I had tears of happiness streaming down my face and the biggest grin from ear to ear! At school I’d been told I wasn’t good at sport, so I was so proud of myself for having achieved something after all those years of believing that I just wasn’t cut out for it. I’d heard about the NHS Couch to 5K plan, so I looked it up online and began following it. My fitness rapidly improved and I felt far more energetic throughout the day, too. Although my weight loss slowed a little after those first few weeks, the numbers on the scales continued to go down – even after disaster struck. I suffered a serious knee injury, which meant hobbling around on crutches for a month or so. I came home from hospital with loads of chocolates and biscuits, and phoned Viv to tell her I wouldn’t be able to get to group for a while. I felt completely deflated. It just seemed like all my determination had been for nothing. I’d inevitably gain weight and feel depressed again, then I’d be back at square one – except Viv wasn’t having any of it! She encouraged me to carry on Food Optimising while I was recovering, so I stuck to the eating plan and continued to do whatever activity I could manage. When I went back to group, I’d lost 12lbs. I was really missing the exercise kick, though, so I went to see my doctor, who suggested I do a low-impact workout in the gym. Going to the gym was another of those things I never thought I’d do. It was possibly even more terrifying than stepping on the scales for the first time. Now, though, it’s second nature and part of my daily routine. I use the cross-trainer and rower, plus some weights. I could only manage a few minutes at first, then I gradually improved and now I’ve got real stamina and endurance. My knees are loads better, too, and I love to go for long walks around London and the

My mates have all been impressed and inspired by my weight loss – and nobody’s ever been anything other than ive. One of my oldest friends actually walked past me in the street because he >

My mates have all been impressed and inspired by my weight loss – nobody’s ever been anything other than ive SLIMMING WORLD 97

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working it

I recently stood in for a model on a shoot, which was a very proud moment

p95: Jacket, Farah. Shirt, jeans and shoes, all ASOS. T-shirt, New Look. Hat, Marks & Spencer. Socks, Uniqlo p96: Jacket, waistcoat and jeans, all Next. T-shirt, ASOS. Shoes, Luke’s own This page: Shirt and jeans, Next. Watch, French Connection

98 SLIMMING WORLD

didn’t recognise me. I know I can use my Syns to enjoy socialising at the weekend – I can still have a ‘naughty night’ as long as it doesn’t turn into a ‘naughty week’! Generally, though, I find myself making healthier choices wherever I am. After all, the evening won’t actually be less enjoyable if I don’t have fries or I skip dessert – I’m out with my friends and that’s what’s important. In the early days, I went for a meal with my two brothers and took some stick about my choices. They soon got over it, especially when they saw how much happier I was becoming. Mum’s been my biggest inspiration – and she’s ed me every step of the way. She gets quite emotional about the difference she can see in me and it’s fantastic to have made her so proud. Several of my aunts and cousins Food Optimise, too, and we encourage each other on Facebook – swapping recipes, motivational tips and Body Magic ideas. I’ve also had massive from Viv

INTERVIEW: JANE MURPHY. PHOTOGRAPHS: DAVID CUMMINGS. STYLING: KAREN BUGLASS GROOMING: CLAIRE RAY. SEE P126 FOR STOCKISTS

LUKE WEARS: p93 and 97: Sweater and shoes, both ASOS. Jeans, Next. Hat, Marks & Spencer. Watch, French Connection

and everyone else at group – more than I ever anticipated. You end up really caring about how everyone else is getting on, and look forward to seeing them each week. You’re there for one another. In a way, you become a family as much as a network – spurring each other on and helping one another through the tough weeks. That’s been a massive factor in my success – if I hadn’t ed group, I don’t think I would have stuck at it. It’s been the most positive thing I’ve ever done. I’ve been at target for nearly a year and I’m already forgetting what it felt like to be overweight. Every now and then, though, I’ll stumble across an old photograph of myself when I was at my largest – and for a second or two, it takes me right back. That’s when I stop and remind myself just how much has changed since then. It’s only after slimming down that I’ve realised how much my size was affecting my life – I was avoiding certain people and situations without realising it. For example, I’d never been to a theme park because I convinced myself I hated them – turns out, I actually love them! I’ve discovered so many new and surprising things about the real me and I’m excited to see what happens next. I feel like I’ve been handed the keys to a whole new world. ●

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PHOTOGRAPHS: PIXELEYES. SEE P126 FOR STOCKISTS

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SLIMMING WORLD 101

Be a wise man G about weight loss ‘

Give yourself the gift of a slimmer Christmas – without missing out on the party Words: Jon Axworthy Illustration: Susan Burghart

102 SLIMMING WORLD

o on, it’s Christmas…’ How many times are you likely to hear that during the run-up to 25 December? Whether it’s one final mince pie, more peanuts, or another night out at the pub, the party season can be tough on even the most determined of slimmers – especially when everyone around you is gearing up for an end-of-year blowout. Here’s how to sidestep the peer pressure that can come from friends and family, and throw yourself into the festivities without sacrificing your healthy eating plan.

goodwill-power FESTIVE DRINKS

WORK CHRISTMAS LUNCH

You know the party season is getting into full swing when you receive the first – probably, of many – drinks invite. So, how do you prevent the booziest month of the year from running away with your willpower? ‘When I go out with friends at Christmas, I’m very aware of my tipping point – when alcohol starts to weaken my resolve and I end up drinking and eating much more than I normally would,’ says Kieran Lloyd, who lost 7st 11½lbs at Tori Jones’s group in Leigh, Lancashire. To avoid this, Kieran eats a healthy meal before he leaves the house, so he’s not drinking on an empty stomach. At the same time, he plans what he’s going to drink while he’s out and sticks to it – making sure he also has something ready to eat when he gets in. ‘I like to prepare kebabs or southern-style chicken from the Slimming World’s Fakeaways book,’ he says. ‘That way, however long I stay out, it’s easy to steer clear of the kebab shop or chippy on the way home.’ If it’s a particularly special occasion, Kieran opts for Flexible Syns. ‘I decide how many Syns I realistically need to really enjoy myself, keep count until I reach that number, then stop drinking. It’s a one-off and I always go straight back to Food Optimising the next day – plus it saves on hangover cures the following morning, too!’ If you only do one thing… Look out for lower-alcohol bottled lagers that save on volume and Syns (a 330ml bottle of Bud Light is 4 Syns), or go for a whisky (a 25ml shot is 3 Syns) and soda with plenty of ice.

Volunteer to book the lunch yourself and not only will you be the most popular bloke at work, you’ll also be able to control where you go. ‘This way, you can recommend a restaurant you know has healthy options to choose from,’ says Dr Jacquie Lavin, Slimming World’s head of nutrition and research. ‘The key thing is to know you’re

in control, so you don’t feel guilty or stressed about the choices you make and go off track for the rest of the day.’ It’s also important to remind yourself that this is just one meal within the whole day, adds Jacquie: ‘Food Optimise in the morning and get straight back on track after lunch is finished.’ And subtly let everyone know you

‘Volunteer to book the lunch yourself and not only will you be the most popular bloke at work, you’ll also be able to control where you go’ LAST-MINUTE SHOPPING

THE BIG-DAY MEAL

It wouldn’t be Christmas Eve without the mad rush of panicked blokes frantically trying to cross off names on their present list. If you’re on board for a smash-andgrab raid on the high street with friends, pack healthy snacks so you’re less likely to succumb to their refuelling stops at fast-food chains. ‘And, whatever you do, don’t go hungry all day just because you’re eating out that night,’ says Dr Jacquie Lavin. ‘It can lead to you being impulsive and indulging in more than you intended later on because you feel you’ve deprived yourself all day.’ , too, that just because you’ve crossed the threshold of a burger bar, doesn’t mean you have to throw caution to the wind. Let your mates go first in the queue and use the time to scan the overhead menus for regular burgers (rather than anything super-size) or grilled-chicken meals. If you only do one thing… Check Syn values on the go using the Slimming World app, or log on to Lifeline Online, the Slimming World ’ site, on your mobile or tablet.

‘The main event can be tough and family pressure to eat a lot can be huge, but if you plan your treats and drinks you can offset the damage,’ says Ronan Heeney, a target member of Alison Kelly’s group in Finglas, Dublin. ‘Also, if I’m not hosting dinner, the first thing I do when I arrive is offer to help. When has anyone ever turned down an extra pair of hands in the kitchen on Christmas Day?!’ Get stuck in and you can steam the veg and dry-roast the potatoes and parsnips. ‘Even sauces and gravy can be Food Optimised,’ adds Ronan. Finally, don’t forget that usually all the people gathering around the table are the ones you’re closest to, and so you can be really honest with them during the run-up to Christmas. ‘Talk to them about your weight loss and how you’ve come this far through the festivities without wavering,’ says Dr Jacquie Lavin. ‘Let them know all the reasons why it’s so important you stay on track – you’ll find they’ll want to , rather than sabotage, your plans.’ If you only do one thing… Take control of the carving knife, so you can fill your plate with lean meat. You can always cut yourself extra slices for later, too – that way you know you’ve got a Free snack to hand when the cheese and chocolates come out.

CELEBRATORY CURRY NIGHT The festive visit to your favourite Indian restaurant with mates can take on banquet form with everyone over-ordering on mains and sides, and taking a tear-andshare approach to the naan breads and chapattis. This means you can end up being cornered by other people’s Syn-heavy starters and tempting tikka masalas. Go online or pick up a menu from the restaurant before your night out – that way you can be the first to order and set

have some work to go back to. ‘People are less likely to try to persuade you to drink or polish off three courses if they know you’ve got to go back to the office,’ she says. If you only do one thing… At group, stay to IMAGE Therapy and ask for advice on good restaurants to book that will help you stay on the lean and narrow.

the trend for everyone else. Get there early enough to grab the seat of your choice at the end of the table, so that if a high-Syn korma or madras does come your way, you can politely send it down to the other end to see if anyone else wants some. Don’t hold back from asking for your food to be cooked a certain way, either. You’ll get some serious respect for knowing your curries and your mates won’t hassle you to go halves on

a main packed with Syns. Ask for a mixed grill from the tandoori oven: the proteinrich meats are baked in a clay oven and are lower in Syns than a buttery curry. The dish is always cooked with plenty of herbs and spices, too, so you won’t lose out on flavour, and you’ll still reach for the hot hand towels at the end of the meal a wise man indeed. If you only do one thing… Switch from pilau rice (5 Syns per 350g serving) to Free plain boiled rice.

SLIMMING WORLD 103

‘It’s only now we realise the impact our weight was having on our life together’

104 SLIMMING WORLD

double take

‘I couldn’t have lost 17½st without Lesley’ How Chris Coulter put health problems, sleep apnoea and a 66ins waist behind him – with his partner and fellow slimmer by his side Chris’s story Lesley and I have so much in common. The same laid-back attitude to life. The same taste in music. The same sense of fun. And, unfortunately, the same capacity to enjoy huge meals washed down by lots of wine and cider. I must have been 15st when we met, and Lesley was about a size 12. We moved in together in 2001 and 10 years later, I’d nearly doubled my weight, while Lesley had put on more than 5st. I look back now and wonder how I could have let myself get so big. I can only say it was a combination of the wrong food, no exercise and a total refusal to listen to the part of me that knew I was gaining more than a stone every year. Our eating habits definitely left a lot to be desired. A regular Saturday night consisted of up to a dozen bottles of cider for me and lots of red wine for Lesley, followed by an 18ins pizza with garlic bread; or a Chinese with noodles, spring rolls, prawn crackers, chips and curry sauce – the works! I don’t think I ever ate fresh fruit or vegetables, even when we cooked from scratch. I’d drown everything in butter, oil or cream – sometimes all three. Not surprisingly, we both had constant heartburn and indigestion, and carried tablets with us at all times. As I got bigger, it became harder and harder to find clothes that fitted. We’d both change into baggy tracksuit bottoms as soon as we got home from work. We rarely went anywhere, especially once our

girls had all left home in 2006 – we told ourselves it was nice just to stay home together. The truth was, I was so overweight I could barely walk without pain in my heels and feet. I couldn’t even bend down to tie my laces and had to rely on Lesley to do it for me. When we did venture out to a cafe or bar, Lesley was always sensitive to the way I felt about people >

SNAPSHOT

Chris Coulter, 52, and Lesley Hutchinson, 56, live in Newcastle-uponTyne. Chris runs a food company and has two daughters – Louise, 33, and Rachael, 32 – and four grandchildren. Lesley is a service manager for a children’s charity and has a daughter, Tracy, 32

Chris

Lesley

Height: 5ft 7ins Starting weight: 29st 5lbs Weight now: 11st 12lbs

Height: 5ft 3ins Starting weight: 15st 4½lbs Weight now: 10st 8½lbs

WEIGHT LOST:

WEIGHT LOST:

17st 7lbs

4st 10lbs

Chris and Lesley are Slimming World’s Couple of the Year 2015. They attend Adam Redshaw’s group in Heaton, Newcastle-upon-Tyne

SLIMMING WORLD 105

looking at me and would check out the seats beforehand to make sure I could fit into them. At 25st, I needed a minor operation, and was so embarrassed when the hospital had to bring in a special reinforced bed. By now, I was having problems driving because my stomach would jam under the steering wheel. And when I played a round of golf with my bosses, I’d be exhausted by the fourth tee. I even resorted to putting sticky tack on the handles of my golf clubs, so I didn’t have to bend down to pick up the ball. I was completely mortified, but I would make jokes to hide how I really felt. My health scare

When a chair collapsed underneath me at a family barbecue in 2010, I didn’t expect it to change my life. Lesley helped me up and dressed my grazed right leg with antiseptic. Somehow, though, it never seemed to heal properly. A few months later, in February 2011, we were on holiday in Scotland. It was a disaster. First, we had to change our beautiful hotel room for one with a bath, as I couldn’t fit into the shower. Then, my leg developed about 50 painful, weeping ulcers. Back home, I was diagnosed with cellulitis and, for the first time in my life, I had to be signed off work for an extended period while the leg was treated with dressings and antibiotics. My doctor didn’t mince her words and said that my weight would prevent it from healing properly. Luckily, she had a solution – Slimming World on Referral, which offered free weight-loss at a local group. I was a bit daunted by the idea of a room full of strangers, so it was a relief when Lesley agreed to come along with me. Even so, I was still nervous on the first night. I needn’t have worried, though, as the friendly welcome from our Consultant put me at ease. I being particularly inspired by a member who’d lost 4st. There, right in front of me, was proof that weight loss was possible. As soon as I realised we could still eat healthy versions of our favourite dishes – like curry, burgers and fry-ups – and spend Syns on alcohol, I knew Food Optimising would work for us. Obviously, the 12 ciders would need to go, but there was nothing stopping me from having the odd one, or a couple of gin and 106 SLIMMING WORLD

CHRIS WEARS: p104: Suit, Burton. Shirt and tie, both Autograph at Marks & Spencer. Shoes, Lotus Above and right: Suit, shirt and waistcoat, all Autograph at Marks & Spencer. Pocket square, Burton. Shoes, as above LESLEY WEARS: p104: Dress, Karen Millen. Bolero, Phase Eight. Shoes and bag, both Lotus. Necklace, Coast. Bracelets, Marks & Spencer Collection Above and right: Dress, Phase Eight. Shoes and bag, both Lotus. Necklace, Autograph at Marks & Spencer. Bracelet, Marks & Spencer Collection

diet tonics instead. One of the first meals we made was a spaghetti carbonara; it was delicious. In fact, we ate so well I didn’t think I’d lose any weight at all. So imagine my surprise when, in just four weeks, I was more than a stone lighter; and again when, after 10 weeks, I’d lost about a tenth of my body weight. In eight months, I was down to 21st, and Lesley had lost almost 3st, too. Slowly but surely the weight kept coming off and Food Optimising became a way of life. Lesley reached her first target weight of 11st in July 2013 and recently decided to lower it. As my target approaches, I feel confident that, like Lesley, I’ll stay on track. I’ll keep going to group – if I can inspire other big blokes to lose weight, I’ll be delighted. While the cellulitis has left me with pain when I try high-impact exercise, there are tons of things I can do now that I couldn’t before. We walk and cycle, and use a cross-trainer and exercise bike at home – some weeks we clock up 100km. And a full round of golf is a breeze – my swing has improved beyond belief.

Lesley’s story When Chris and I first met 25 years ago, we were both single parents. My daughter and Chris’s youngest, Rachael, were seven at the time and close friends. They decided it would be a good idea to bring us together – and their plan worked! I was around 10st then, and although Chris ended up with the bigger weight problem, falling in love was disastrous for my waistline, too. We’d tell ourselves we worked hard so we ‘deserved’ our red wine, cider and takeaways – the truth was, I’d often be doubled over with indigestion afterwards. Although I didn’t gain as much weight as Chris, my self-esteem was pretty much non-existent by the time I was 40 – I hated people looking at me. I my stepdaughter Louise’s wedding in 2003, when I must have been a size 20. I wore an unflattering grey tro suit and wanted to erase myself from the wedding pictures. Another time, what should have been a romantic trip to London turned into a nightmare as we struggled to walk through Hyde Park to our hotel on a baking hot day, then spent a very uncomfortable evening in the Royal Albert Hall, where we could barely fit into our seats. I was beginning to worry about our health, even if I didn’t actually do anything at that stage. It’s hard to explain... part of me knew I needed to lose weight, while the other part pretended everything was fine. When Chris ed Slimming World, I thought I’d go along to give him . I soon realised how much I wanted to lose weight, too. I reached my first target of 11st in just over two years and have now lowered it to 10st. It’s wonderful to feel confident enough to go on clothes-shopping trips with my

double take Lesley on Chris At 29st, Chris had sleep apnoea and would stop breathing for up to 45 seconds at a time; then during the day he’d be so exhausted he’d drop off mid-conversation. It terrified me. Now he’s got the energy for anything – he’s shed about 25 years along with all that weight. Chris used to pretend that nothing bothered him and hid behind a ‘bubbly’ personality. He doesn’t need to do that any more: he has the confidence just to be himself.

Chris on Lesley

INTERVIEW: ROSALIND GRAINGER. PHOTOGRAPHS: BILL MORTON STYLING: LOUISE SYKES. HAIR, MAKE-UP & GROOMING: LIZ KITCHINER SEE P126 FOR STOCKISTS

I couldn’t be more proud of Lesley’s weight loss. The other day we went shopping for outfits for Slimming World’s annual awards ceremony, and the dress she chose was beautiful. Although she always looked lovely to me no matter what size she was, the great thing is that she’s happy, healthy and more confident now, too.

daughter Tracy instead of hiding away in the house. When we had our hair and nails done for Ladies Day at Newcastle Racecourse, I felt like a million dollars – I’d never have gone anywhere like that before. Chris and I didn’t realise quite how much we were missing when we were overweight. We feel younger and energetic, and are able to enjoy life so much more. After years of driving past Pen y Fan mountain in the Brecon Beacons while on holidays, we’ve since climbed up to enjoy the view from the top – three times. We’ve been to Paris and Venice, too, spending hours exploring on foot. We’ve promised ourselves we’ll revisit lots of the places we went to when we were overweight – and this time around, we’re going to enjoy them properly! ●

We want to inspire other couples so they can experience the difference losing weight makes to every single day

What’s Slimming World on Referral? Chris’s GP recommended the Slimming World on Referral scheme – a programme that lets health professionals offer patients 12 weeks’ free hip of their local group. The scheme is now well established in areas where funding has been made available. Many referred patients report improvements to their health and wellbeing, as well as significant weight loss. If you’re overweight, motivated to change and would like the chance to attend a Slimming World group without charge, your GP practice to see if it participates in the referral scheme.

SLIMMING WORLD 107

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be your best you

COMPILED BY: JESS LACEY. PHOTOGRAPH: DENNIS PEDERSEN PICTURED AS 90ML BOTTLE, £90. SEE P126 FOR STOCKISTS

Expert advice and brilliant feel-good buys to fast-track you to fabulous

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health check

Are you living with a fatty liver? Find out if you’re at risk of non-alcoholic fatty liver disease – and how to reduce any damage Words: Helen Foster Illustration: Kari Modén

N

on-alcoholic fatty liver disease (NAFLD) is one of the most common forms of liver disease in the UK – and its primary cause is being overweight. ‘When you gain fat, it doesn’t just show on the outside – it can also collect around internal organs, including your liver,’ says Slimming World nutritionist Jenny Barber. ‘These fat cells then secrete acids that can damage surrounding cells, and eventually lead to inflammation and scarring, which damage your liver’s health.’ NAFLD also increases the risk of developing cardiovascular disease, as well as the likelihood of complications from some other conditions. ‘For example, if you have two patients with Type 2 diabetes who both control their condition to the same extent, the person with fat in their liver will have a higher risk of heart attack and stroke,’ says Philip Newsome, Professor of Hepatology at the University of Birmingham. NAFLD is estimated to affect one in four people in the UK. Men and women are equally likely to develop the disease, and you’re most at risk between the ages of 40 and 60. On the plus side, though – and it’s a big plus! – being diagnosed doesn’t mean you’ll inevitably suffer from long-term effects. If you take steps to tackle it, fat in the liver can be greatly reduced, along with any >

‘Non-alcoholic fatty liver disease (NAFLD) is estimated to affect one in four people in the UK’ SLIMMING WORLD 115

health check

of the associated risks. Here’s everything you need to know…

Every pound you lose counts

500

The approximate number of tasks the liver has in the body, including storing fuel for energy, removing toxins, and processing fats and proteins

Each time you see a drop on the scales, you’re lowering your risk of NAFLD – another reason to celebrate all those little milestones! ‘With this condition, it’s not about reaching a set weight or Body Mass Index,’ says Philip Newsome. ‘If you lose five to 10 per cent of your body weight, you dramatically reduce your risk of the damaging inflammation associated with fat build-up.’ Get past your Club 10 award, though, and the benefits are even greater. ‘When you lose more than 10 per cent of your body weight, you can also start to reverse any scarring that might have already occurred,’ adds Philip.

It’s still best to limit the booze While NAFLD only s for eight per cent of deaths from liver disease (compared with 80 per cent triggered by alcohol consumption), there is some evidence to suggest that alcohol is more likely to harm your liver if you’re overweight, says Professor Nick Sheron from the University of Southampton. ‘So, if you are carrying extra pounds, it’s important to stick to the recommended drinking guidelines – or even less.’ The NHS recommends women should not regularly drink more than 2-3 units of alcohol (the amount in a 175ml glass of wine) a day, while men shouldn’t regularly drink more than 3-4 units daily (roughly the amount in a pint of beer or cider). And by drinking less alcohol, you’ll automatically be cutting down your Syns, so it will be great for your weight loss, too. Double bubble!

Body Magic is liver magic Scientists at the University of Sydney in Australia discovered that doing any

kind of aerobic exercise for eight weeks – whether high-intensity workouts or something more moderate like brisk walking – reduced liver fat in some cases by as much as 29 per cent. They also found that some people lost fat in their liver without losing any obvious weight on the scales. So , if you do have a week when you don’t lose as much as you hoped, that doesn’t mean your liver isn’t benefiting – you still might be shedding harmful fat from your organs.

What to do if you’re concerned

Unlike most parts of your body, your liver doesn’t send out signals to say it’s suffering. ‘Some people might get a bit of discomfort on the right side of their tummy if the liver is distended, but most of the time people have no idea that they have a problem,’ says Philip Newsome. It’s also worth bearing in mind that having Type 2 diabetes, high cholesterol or high blood pressure can increase your risk of developing fat in the liver. If you’re reading this and are worried, make your first stop your GP – they can do a simple blood test to check levels of enzymes that might be raised. If that’s the case, you could be referred for further tests, such as a scan to explore whether you have any liver scarring.

It’s never too late

Only a few people with fatty liver go on to develop stage two of the condition, called non-alcoholic steatohepatitis (NASH). It’s estimated that around two to five per cent of the population has NASH. ‘Even then, it can be a very slow process, taking 40-50 years for damage to appear – whereas similar effects from alcohol occur much more quickly,’ says Nick Sheron. So, by taking steps now to counteract any fat build-up, you can reduce your risk… it’s never too late to show your liver some love!

‘Each time you see a drop on the scales, you’re lowering your risk of NAFLD – another reason to celebrate all those little milestones!’ 116 SLIMMING WORLD

‘Losing weight gave me a healthier liver’ Charlotte Ratcliffe, 43, lives in Daventry, Northamptonshire. She ed Slimming World weighing 19st 8lbs and has lost 7st 4½lbs so far at Kate Isaac’s group in Daventry. ‘Caring for my father – who suffered ailments linked to excess weight – made me worry about my own health, so I ed my local Slimming World group. A few weeks later, I went for my annual blood test (recommended as I’d had gestational diabetes) and I was diagnosed with a fatty liver. I carried on Food Optimising... and when I went back after three months for a follow-up test, my liver reading had hugely improved. Even though I’d only lost around 1½st at that point, my results had already gone from worryingly high to the upper end of normal. Soon afterwards, my dad ed away due to a combination of weight-related illnesses. He’d been so proud of my slimdown that I was determined to stick with it. My liver readings continued to improve and are now very healthy – plus my blood sugar is normal, so I’m less likely to develop Type 2 diabetes in the future, too. I just wish my dad could see me now! I’ve dropped eight dress sizes and I’m so full of energy. I’m even planning to take part in a 20-mile extreme mud run next year. Best of all, I can be a healthy mum to my two children for years to come.’

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lifechangingevents

Fall in love with fitness Tapping into the feel-good benefits of exercise is the secret to making it a habit that lasts Words: Sally Brown

L

et’s be honest. How many of us tend to think of exercise as some sort of penance or punishment? Something we know we ought to do, but don’t really want to. Our head tells us that being active is ‘a good thing’. And we know the health benefits – reduced risk of diabetes, osteoporosis, heart disease, cancer – are brilliant. Somehow, though, our heart just isn’t in it. The trouble is, if we’ve mentally filed exercise under ‘things we should do’, our brain will immediately come up with reasons why we shouldn’t: we haven’t got time, we feel embarrassed, we’re too tired, we don’t know where to start… If that sounds all-too familiar, it’s easy to assume you’re not the exercising type. ‘Not true!’ says exercise psychologist Dr Jeff Breckon from Sheffield Hallam University. The key to making exercise a lifelong habit is to do it for the right reasons. ‘There’s nothing wrong with short-term goals like training for a charity race or toning up for the beach,’ says Jeff – though it’s easy for our fitness intentions to fall away afterwards. ‘To learn to love fitness long-term,’ he says, ‘you have to do one thing – and that’s to value it, for reasons that are genuinely important to you.’ That might mean seeing exercise in of the general benefits you get from having a strong and healthy body. Or as something that leaves you with a feel-great buzz and is life-affirming in its own right. Being active isn’t just a means of ing your weight loss, it’s about

having fun, nurturing your body and reaping the rewards. ‘It’s the feeling of wellness that exercise gives you that will keep you coming back for more,’ says Jeff Breckon. So, how do we engineer that mind shift and simply turn our main reason for exercising into the way it makes us feel? Have a happier mind It’s long been known that regular exercisers produce more feel-good endorphins, which can reset your mood thermostat a few degrees higher. Studies also show that when you’re fitter, you don’t react so strongly to stress. ‘You don’t have such an increase in heart rate or produce so many stress hormones when faced with a challenging situation,’ says sports psychologist Professor Stuart Biddle from Victoria University in Australia. ‘It means you don’t experience that fight-or-flight response so often – which leaves you with the overall feeling that you are better able to cope with life.’ Exercise also seems to affect the way your brain functions. According to US research, aerobic exercise such as walking could actually improve your ability to plan, organise and juggle different intellectual tasks. And there’s even evidence to suggest walking rather than sitting can help you think more creatively, too. A happier, calmer, more productive mind – who wouldn’t say ‘yes’ to that? And that’s only part of the picture, says Jeff Breckon. Exercise can also have a powerful effect on the way you see yourself as a

‘Exercise can have a powerful effect on the way you see yourself as a person’

118 SLIMMING WORLD

person. ‘What regular exercisers come to appreciate is the sense of autonomy they get from being active. You feel in control of your health and your destiny,’ he says. ‘You’re shaping your own future and it builds your confidence in a way that radiates into your whole life.’ Sarah Alexander, 38, a sales associate from Norfolk who lost 9st 5lbs with Slimming World, says she was barely able to tie her own shoelaces when she started exercising. Her initial motivation was to improve her health after hitting 22st and being diagnosed with diabetes. ‘To begin with, I just walked, as that was all I felt capable of. As I got a little fitter, I alternated walking and running with some friends,’ she says. ‘They inspired me to stick with it, and I was amazed at what I could achieve. Exercise has given me the mental strength to cope with whatever life throws at me.’ Find your exercise fit Like Sarah, you don’t have to take up marathon running or spend your life in the gym to enjoy the benefits of exercise. Your best choice is a moderate activity that you enjoy, says Stuart Biddle. It doesn’t matter whether you choose a brisk walk, a swim or a Zumba class; the most important thing is that you do it regularly. ‘The positive effects on mood triggered by exercise are cumulative,’ he says. ‘So yes, you will feel better immediately after a session – do it several times a week, though, and you’ll start to enjoy more prolonged benefits.’ You’re more likely to exercise regularly if it ticks three essential boxes, says sports and exercise psychologist Dr Ruth Lowry from the University of Chichester. ‘Psychologists have identified three key needs we all have: the need to feel confident; the need for connectedness to others, and the need for a sense of autonomy.’ Discovering a way of exercising

head strong that fulfils these needs hugely increases your chances of keeping it up. ‘Consider something like ing a netball team or a Nordic walking group,’ says Ruth. ‘Think about what would suit you personally (the autonomy bit), whether it would either bring new friendships or reinforce existing ones (connectedness), and if you feel you could get good at it (building confidence).’ It can be a case of trial and error until you find what fits, says Slimming World member Hollie Krause, 31, a probation officer from East Sussex. Exercise had never appealed to her until, on a whim, she tried a group Vibe Cycle class. ‘I loved it! The music was upbeat, the instructor was enthusiastic, the group was friendly and there was a great atmosphere,’ she says. ‘I started off going once a week, then twice, then three times, then four – then I trained as an instructor and now I teach my own classes in the evenings!’ Combined with her 8st weight loss, finding ‘her thing’ has been life-changing for Hollie. ‘While I’d always ired fit and active people, they seemed like a different species!’ she says. ‘Now I think nothing of doing a 300-mile charity bike ride to Paris. It’s so empowering. If I can do that, what else am I capable of?’

6 WAYS TO GET YOUR BRAIN IN EXERCISE GEAR

4 5

2

Rebrand yourself as ‘active’. Research shows that simply thinking of yourself as an active person can make you move more throughout the day.

3

Scale your mood from one to 10 before you exercise, then rate it again afterwards. It’s a good way to make the mood-enhancing benefits tangible.

Do some ‘if, then’ planning to deal with obstacles – once you’ve embedded the intention in your mind, you’re far more likely to carry it out. For example, ‘If it’s too cold and rainy for a walk this weekend, then we’ll head to the leisure centre for a swim instead’.

Do a cost-benefit analysis, says Dr Ruth Lowry. ‘On a piece of paper, list as many pros as you can of living an active lifestyle, making them personal to you. Then list the costs, such as taking up time and money. Now think about how you can put a positive spin on them – maybe, ‘Exercise increases energy levels so helps me get more done’, or, ‘Getting to work by foot saves me money on petrol’. Before long, you’ll see each cost is actually a benefit!

6

Keep track. Just as weighing in at group is important to monitor your weight loss, noting the changes you feel after exercise helps you continue to be aware of its effects, says Dr Jeff Breckon. ‘Keeping an exercise diary is a good idea – jotting down how you feel after each session, and noting any changes in confidence, or general well-being, such as fewer aches and pains or a better night’s sleep.’

● If you’re planning to start a new exercise programme, it’s always a good idea to check with

your GP first – especially if you have an existing health condition such as high blood pressure or diabetes. If you’re pregnant, check the suitability of the exercise with your midwife.

SLIMMING WORLD 119

PHOTOGRAPH: JUMPFOTO

1

Create a personal mantra that sums up your key reasons for exercising – perhaps something like, ‘Every time I exercise I feel strong and in control of my life’.

Mind over media Cut through the maze of health buzzes and hypes – we’ve got a plan that works for you in the real world, says Margaret Miles-Bramwell

Margaret Miles-Bramwell OBE, HonMUniv, FRSA, is Slimming World’s founder and chair

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everyone who struggles with the results of making poor choices about food and drink. The nation as a whole knows that fatty, sugary stuff will cause weight gain. The sleepwalking bit comes around because many people deliberately choose to ignore that – not because they don’t believe it, but because they find the habit too difficult to break. And that’s where we come in – if you will allow us. Breaking old habits isn’t easy. How you feel about breaking old habits will be a key factor in how much you are setting yourself up for success – or failure. So when you a Slimming World group, come with an open mind. From the minute you walk in that door, the one thing I know, above all else, is that you will find yourself among friends, and people with whom you have something in common. Everyone in that room has either the challenge in front of them, or behind them. For some, it is about maintaining those new choices and that new lifestyle, for others it’s about making those changes to begin with. Whether it’s your Consultant – that professional and trained person in the room – or your fellow , you will, I can assure you, find comfort, find love and care, find and great tips and inspiration, and a way to keep your motivation levels high. With all that in place, you will not just discover Slimming World, you will discover yourself – all that you are, and all that you can be. And you will discover that you are, quite simply, amazing. Have a wonderful Christmas filled with excitement, love and laughter. Yours, as always,

PHOTOGRAPH: GETTY IMAGES

D

o you agree or disagree with the statement that as a country we are sleepwalking into obesity, diabetes and an early death (of the NHS – not to mention our own)? I don’t believe that. Certainly from our perspective at Slimming World, where we meet nearly one million every single week, we are intensely conscious of how real people think, behave, struggle and finally find answers to a problem that has been a challenge for a great slice of their adult life. We do, however, see people who are confused, angry and depressed about the mountains of conflicting information that hit our news daily. They simply do not know who to believe, or what to believe. Although I’m writing this at a time when yet another piece of research regarding alcohol is the hot topic of the day (contradicting the many other ‘alco’ news stories that already abound), and although I’m writing it weeks before you will be reading it, my letter to you will still be current and topical, because it’s a never-ending story. In fact, it will continue to be the never-ending story of the 21st century, long after I’ve gone. Science – and scientific research – is a many-splendoured thing. The argument will continue as to whether some of this published research and ‘groundbreaking new evidence’, that contradicts the last lot of ‘groundbreaking new evidence’, is a case of junk science, or junk reporting. Yes, we will one day find a cure for cancer, for Alzheimer’s, and for hundreds of other horrific diseases known today. Yes, they will discover that an unhealthy lifestyle, tightly linked of course to eating habits as well as a lack of regular and useful exercise, is at the heart of many debilitating diseases. And no, we at Slimming World are not going to wait around for these new discoveries to hit the headlines. We all know enough already to believe that at Slimming World we have to keep working, keep focused, and commit our lives to helping

from the heart

Most people know that fatty, sugary food causes weight gain. They just don’t know how to break the habit. And that’s where we come in – if you’ll let us

the small print

AND CONDITIONS Spabreaks.com La Cala Resort competition (p41) 1. Send your entry form to Spabreaks.com La Cala Resort Competition, Slimming World magazine, Clover Nook Road, Alfreton, Derbyshire DE55 4SW. The closing date is 17 December 2015. 2. Only one entry per person. No purchase necessary. For a copy of the entry form, send an SAE to Entry Form, Spabreaks.com La Cala Resort Competition at the Slimming World magazine address above, to arrive no later than 3 December 2015. 3. The competition is open to all UK and RoI residents aged 18 or over, except employees of Slimming World, Miles-Bramwell Ltd, La Cala Resort, Spabreaks. com, Palatinate Leisure Group or anyone professionally connected with this promotion. (This does not include Slimming World Consultants and Team Developers.) 4. No bulk or third-party entries will be accepted. Responsibility not accepted for entries lost, damaged or delayed in the post. Proof of posting not accepted as proof of delivery. 5. The competition will be judged by a that includes one independent member. The winner is the entrant who answers the question correctly and, in the opinion of the judging , completes the sentence in the most apt and original way. He/she will receive a five-night half-board break for two people at the La Cala Resort, Málaga, Spain, comprising: return EasyJet flights to Málaga-Costa del Sol airport from Bristol, Glasgow, Liverpool, London Gatwick, London Luton, London Southend, Manchester or Newcastle airports, including airport taxes and one piece of hold luggage per couple; return transfers between MálagaCosta del Sol airport and La Cala Resort; five nights’ half-board accommodation for two people in a Superior double or twin room (subject to availability); a welcome basket of fruit on arrival; breakfast buffet each morning in the La Terraza Restaurant; three-course dinner each evening in the La Terraza Restaurant (drinks not included); one 25-minute back massage each; one 90-minute Thermal Circuit in the La Cala Spa each (hammam, herbal steam room, garden crystal sauna, experience showers, igloo, Kneipp foot baths, tepidarium, exercise pool, hydrotherapy pools and relaxation room); plus complimentary use of the indoor and outdoor pools (outdoor pool open April-October, weather dependent) and the Clubhouse gymnasium. Winner and guest must be aged 18 or over. The prize does not include transport to and from UK airports; airport parking; flight extras; spending money; additional meals; drinks; activities, including golf; additional spa use and spa treatments, or any other expenses. Travel insurance is not included and is highly recommended. A minimum of one dinner reservation should be made at time of booking. 6. Prize is subject to availability and must be taken by 7 September 2016. It cannot be taken during March 2016 and August 2016. Flights must be booked at least eight weeks prior to preferred departure date and are subject to availability. 7. No correspondence will be entered into and the judging ’s decision is final. The winner will be notified in writing by 14 January 2016. If Slimming World cannot the winner or the winner fails to claim the prize by 11 February 2016, the winner will forfeit the prize and the may select another winner. Prize is non-transferable and there is no cash alternative. Prize value is correct at time of going to press. Prize cannot be used in conjunction with any other offer or any existing bookings. 8. By entering this competition, the winner agrees to take part in any publicity relating to the competition and consents to their details and slogan being published. The winner’s name, county and slogan will be published in the May/June 2016 issue of Slimming World magazine. 9. Slimming World is not responsible for: (i) any loss, damage or liability to entrants in relation to their entering the competition or accepting the prize; (ii) any failure by the winner to comply with the or instructions of La Cala Resort, Spabreaks.com and Palatinate Leisure Group; (iii) any delay or failure due to an event outside Slimming World’s reasonable control; (iv) any costs associated with the prize; (v) any or decisions of La Cala Resort, Spabreaks.com and Palatinate Leisure Group in relation to the fulfilment of the prize. 10. The competition promoter is Slimming World. The promoter’s address: Slimming World magazine, Clover Nook Road, Alfreton, Derbyshire DE55 4SW. The prize provider is Spabreaks.com (part of the Palatinate Leisure Group), First Floor, Clerks Court, 18-20 Farringdon Lane, London EC1R 3AU. 11. The laws of England and Wales apply to this competition. Careys Manor Hotel & SenSpa competition (p61) 1. Send your entry form to Careys Manor Hotel & SenSpa Competition, Slimming World magazine, Clover Nook Road, Alfreton, Derbyshire DE55 4SW. The closing date is 17 December 2015. 2. Only one entry per person. No purchase necessary. For a copy of the entry form, send an SAE to Entry Form, Careys Manor Hotel & SenSpa Competition at the Slimming World magazine address above, to arrive no later than 3 December 2015. 3. The competition is open to all UK and RoI residents aged 18 or over, except employees of Slimming World, Miles-Bramwell Ltd, Careys Manor Hotel & SenSpa, or anyone professionally connected with this promotion. (This does not include Slimming World Consultants and Team Developers.) 4. No bulk or third-party entries will be accepted. Responsibility not accepted for entries lost, damaged or

122 SLIMMING WORLD

delayed in the post. Proof of posting not accepted as proof of delivery. 5. The competition will be judged by a that includes one independent member. The winner is the entrant who answers the question correctly and, in the opinion of the judging , completes the sentence in the most apt and original way. He/she will receive a stay for two (guest must be aged 16 or over) at Careys Manor Hotel & SenSpa, comprising: two nights’ accommodation for two sharing a double or twin Oakwood Garden Room, subject to availability; a two-course Thai lunch on two days in the Zen Garden restaurant; a dinner allowance of £40 each on both evenings in the Cambium, Le Blaireau or Zen Garden restaurants; a full New Forest breakfast in the Zen Garden each morning, and selected soft drinks each day. The prize also includes two 60-minute facials or massages per person chosen from the spa menu, a SenSpa product gift pack, a mind and body class each on two days in the Thai Temple Studio, and full use of the spa facilities, including ozone swimming pool, herbal sauna, crystal steam room and gymnasium, all subject to availability. Additional meals, drinks, travel to and from the hotel and any other expenses are not included. Dinner and spa treatments should be reserved at time of booking and are subject to availability. The prize is valid Sunday-Thursday only, excludes bank holidays and is subject to availability. The prize must be taken before 14 July 2016. 6. No correspondence will be entered into and the judging ’s decision is final. The winner will be notified in writing by 14 January 2016. If Slimming World cannot the winner or the winner fails to claim the prize by 11 February 2016, the winner will forfeit the prize and the may select another winner. The prize is non-transferable and there is no cash alternative. The prize value is correct at time of going to press. The prize cannot be used in conjunction with any other offer or any existing bookings. 7. By entering this competition, the winner agrees to take part in any publicity relating to the competition and consents to their details and slogan being published. The winner’s name, county and slogan will be published in the May/June 2016 issue of Slimming World magazine. 8. Slimming World is not responsible for: (i) any loss, damage or liability to entrants in relation to their entering the competition or accepting the prize; (ii) any failure by the winner to comply with Careys Manor Hotel & SenSpa’s or instructions; (iii) any delay or failure due to an event outside Slimming World’s reasonable control; (iv) any costs associated with the prize; (v) any or decisions of Careys Manor Hotel & SenSpa in relation to the fulfilment of the prize. 9. The promoter is Slimming World. Promoter’s address: Slimming World magazine, Clover Nook Road, Alfreton, Derbyshire DE55 4SW. The prize provider is Careys Manor Hotel & SenSpa, Brockenhurst, New Forest, Hampshire SO42 7RH. 10. The laws of England and Wales apply to this competition. Reader offer (p61) 1. Offer valid up to and including 30 April 2016. Offer is valid for one night, SundayThursday only. Offer excludes bank holidays and is subject to availability. Quote Slimming World when booking to receive your free upgrade. Full prepayment will be taken at the time of booking. 2. Offer price is per person based on two adults sharing a double or twin Oakwood Garden Room. A single supplement of £50 applies. Offer also includes a bottle of Laurent-Perrier Brut NV; a two-course Thai lunch in the Zen Garden restaurant; an allowance of £40 per person for dinner in the Cambium, Le Blaireau or Zen Garden restaurants; a full New Forest breakfast; one mind and body class per person in the Thai Temple Studio; a 20 per cent discount on any pre-booked 60-minute massage or facial treatments chosen from the spa menu, and unlimited use of the spa facilities, including ozone swimming pool, herbal sauna, crystal steam room and gymnasium, subject to availability. 3. Guests must be aged 18 or over. Offer is non-refundable and non-transferable, and cannot be used in conjunction with any other promotional offer or discount. Offer applies to new bookings only. Dinner and spa treatments should be reserved at time of booking break and are subject to availability.

Don’t miss the next issue of

SlimmingWorld On sale 17 December

(earlier to of Slimming World groups)

YOUR

MIDNIGHT

ADVENTURE

Midnight Challenge Series May–July 2016

Take part in our Midnight Challenge series and experience a truly unique moonlight adventure. Choose your challenge by scaling Snowdon, Skiddaw or Ben Nevis in the middle of the night and watch the sunrise on your early morning descent. Feeling tough? Take on all three! 10% off registration fee before midnight on 1 November 2015

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Every day, our friendly and ive groups help thousands of people reach their dream weight. If you can’t get to a group, you can still enjoy our tried and trusted weight loss plan with Slimming World Online. Here for you 24/7, you’ll love our unique online programme: 1,500 delicious recipes – all searchable by ingredient, meal-type and preparation time enter your weight once a week in the privacy of your own home, then celebrate your success with awards galore! overcome difficult weeks with unique motivation and clever tools tailored to you access to hundreds of features – for hints, tips and when you need them most a brand new way to plan your week’s meals, complete your food diary and update your journal with our Weight Loss Planner create your own daily menus in a moment!

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To take advantag e of this special o ffer… cho ose the Gold hip package then use th e code SWMAG1 21 when y o u get to the pay ment pag e. This offer is available until 17th Dece mber 201 5

We’re offering readers a three-month Gold hip for the price of Silver! For £64.95 you’ll receive: a saving of £35 on the standard price – it works out around 72p a day!

Photograph: Lara Holmes

a one-year subscription to Slimming World magazine new member books – Food Optimising and Body Magic

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Features Editor Rachel Callen Food Editor Paula Johnson Editorial/Features Research Assistant Natasha Seal-Jones Advertising and Group Promotion Sales Manager Julian Oiller Production/Digital Co-ordinators Bekki Gent, Alice Henrick Circulation Manager Tim Harris Director of Communications Jan Boxshall With thanks this issue to Jill Hope, Gregg Mallender, Lisa McCormick and Graeme Simpson. Nikki McDonnell art direction: Catherine Fox and Clare Lee EDITORIAL Slimming World Practice Caryl Richards Nutrition Jacquie Lavin PhD RNutr; Jenny Barber MSc ANutr (Public Health); Carolyn Pallister BSc RD; Amanda Avery BSc RD Science Prof James Stubbs PhD SLIMMING WORLD ADVISORY Dr William Bird MBE MBBS MRCGP DRCOG; Prof Judy Buttriss PhD RPHNutr DipDiet; Ken Fox PhD FPEA; Andrew Hill PhD sychol; Prof Mike Kelly PhD Hon FR FRE FFPH; Jennifer Percival RGN RM RHV FETC DipCouns MANAGING DIRECTOR Caryl Richards SLIMMING WORLD FOUNDER AND CHAIR Margaret Miles-Bramwell OBE, HonMUniv, FRSA Clover Nook Road, Alfreton, Derbyshire DE55 4SW Editorial: 01773 546 071 [email protected] Group Distribution: 0844 892 0436* Newsstand Distribution: 01202 586 848 Subscriptions: 0800 131 3150 Publicity: 01773 546 039 Group Enquiries: 0844 897 8000* Syns Enquiry Hotline: 09068 518 518† Slimming World magazine is published by Miles-Bramwell Executive Services Ltd, trading as Slimming World. 0844 892 0400*, slimmingworld.co.uk Calls are charged at *3p/†60p per minute from a BT landline. Calls from other providers and mobile networks may vary, your service provider for more information. All calls may be recorded for quality and training purposes.

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We welcome letters, unsolicited manuscripts and photos, which should be sent with a stamped addressed envelope on the understanding that we cannot be held responsible for their safe custody or return. The Editor reserves the right to modify or shorten any material submitted. In submitting any such letters, unsolicited manuscripts and photographs or other contributions, the contributor gives Slimming World and Slimming World magazine the express right to publish the contribution in any way that it sees fit and appropriate. The views expressed by contributors do not necessarily reflect the views of Slimming World or Slimming World magazine. All information and prices are correct at time of going to press. All rights reserved and reproduction without permission is strictly forbidden. Readers responding to ments or offers in Slimming World magazine should be aware that they are contracting with the r, which is responsible for the contract. When branded products are mentioned in editorial or ment promotions, this should not be taken to imply endorsement of these products by Slimming World or Slimming World magazine.

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last orders

Gold bullion bites Frozen choc-toffee treats sprinkled with edible glitter – they won’t break the Syns bank! SIMPLE

Makes 14 ✱

Ready in about 10 minutes, plus 3 hours’ freezing time 45g bar Cadbury Dairy Milk chocolate, broken into pieces 175g pot Müllerlight Smooth Toffee yogurt 2 level tsp cocoa powder Edible gold glitter, to decorate

1 Melt the chocolate in a heatproof bowl over a pan of gently simmering water, making sure the bowl doesn’t touch the water. Remove from the heat, stir until smooth and leave to cool for a minute. 2 Quickly mix in 1 tbsp of the yogurt to loosen, then add the rest. Sift in 1 level tsp cocoa powder and mix well. 3 Divide between a standard 14-hole ice-cube tray (allow about 2 level tsp per cube), then gently tap the tray to level the mixture. Freeze for 3 hours, or until set. 4 When ready to serve, turn the chocolates out and arrange on a serving dish. Sift over the remaining cocoa powder and sprinkle with the glitter. Serve immediately. Syns per chocolate: 1

PHOTOGRAPH: ADRIAN LAWRENCE. FOOD STYLING: SUNIL VIJAYAKAR PROP STYLING: MORAG FARQUHAR

A cool 1 Syn each

128 SLIMMING WORLD

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