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Pocketmags Digital Magazines
Pocketmags Digital Magazines

Food news

Easy peasy…


This filling Free meal for four is a great freezer standby

Soak 75g dried green split peas in cold water overnight. Peel and dice ½ swede and 2 large carrots, finely slice 1 leek and cut 500g lean lamb steaks (visible fat removed) into small pieces. Spray a large, non-stick saucepan with lowcalorie cooking spray and place over a high heat. Add the swede, carrots, leek and lamb and fry for 5 minutes. Drain and rinse the split peas and add to the pan with 75g rinsed dried pearl barley and 1.1 litres cold water. Bring to the boil, then cover, turn the heat to low and simmer for 50 minutes, or until everything’s tender, stirring occasionally. Add 75g chopped kale, season and cook for 5 minutes. Serve hot.

Syns per serving: FREE


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About Slimming World

Get your new-year weight loss off to a flying start with the January/February issue of Slimming World magazine Featuring amazing real-life transformations, fab and filling recipes, and tips and advice to help make 2017 your slimmest, fittest, happiest year yet. We’ve got 40+ pages of hearty, tempting dishes that will slim you down and fill you up, from crowd-pleasing family favourites to vibrant Tex Mex. There are even some scrumptious hot puddings on the menu, too. Revolutionise the way you approach slimming with our brilliant success strategies; find out how to wave goodbye to self-critical thoughts and negative talk and become your own cheerleader. And if in the past your weight-loss resolutions have lasted no longer than the turkey leftovers, discover how to make them really stick. The issue is packed with real-life stories of slimming success to inspire you, including cover star Steph, two sizes smaller, and 10 more Slimming World members who between them have lost an amazing 56st. Plus: a fab and filling seven-day menu plan; fun new ways to energise your new year; and our zen-sational guide to the ultimate home spa. Relax, read and rejuvenate your 2017…