1. gloriousfood
A sizzling
picnic
Whether you’re in the woods, on the beach or at
the bottom of your garden, this colourful picnic
menu is easy and fun to assemble
WeightWatchers 61

2. gloriousfood
“Prepare all of your Chilli smoky pork
picnic in advance per serving * POINTS value of 20 per recipe * 271 calories per serving
* 10 minutes to prepare, 10–12 minutes to cook * Serves 6
or cook some of Marinate the steaks for a minimum of 1 hour if short of time. Make sure you keep the pork
chilled in a cool box when out and about.
it alfresco on a 1 tsp dried chilli flakes 1 tsp smoked paprika 1 tbsp tomato purée
1 tsp coriander seeds ½ tsp dried garlic granules 6 x 150g (5½oz) pork loin
portable barbecue” ½ tsp caraway seeds 2 tbsp low fat plain yogurt steaks, visible fat removed
½ tsp cumin seeds 1 tsp mint sauce
prepare ahead The night before, crush the chilli pork steaks on the grill tray and cook under the
flakes, seeds, paprika and garlic granules in a grill for 10–12 minutes, turning halfway, until
pestle and mortar. Place in a bowl and stir in the cooked and charred. Leave to go cold and then
yogurt, mint sauce and tomato purée. Smear the slice into chunky strips. Transfer to a portable
steaks in the marinade (an easy way to do this is container until needed.
to put the marinade and steaks into a freezer bag
and massage the marinade through the bag to for a BBQ picnic Take the pork steaks in the
coat the steaks). Seal the bag and chill overnight. freezer bag with you. When needed, cook the
steaks on a hot barbecue for 10–12 minutes,
for a picnic In the morning, preheat the grill to turning halfway, until cooked and starting to
medium and line the grill tray with foil. Place the char. Serve immediately.
Fruity potato salad
per serving * POINTS value of 11½ per recipe * 131 calories per serving
* 15 minutes to prepare, 10 minutes to cook + cooling * Serves 6 v
Gluten free nut free
■ ■
750g (1lb 10oz) charlotte
new potatoes, peeled and
cut into 2cm (¾in) cubes
50g (1¾oz) low fat
soft cheese
120g pot apricot and mango
low fat yogurt
Tomato bruschetta 1 tbsp sherry vinegar
1 pink Lady apple, cored and
per serving * POINTS value of 11½ per recipe * 157 calories per serving cut into 2cm (¾in) pieces
* 10 minutes to prepare, 5–10 minutes to cook * Serves 6 v 1 celery heart, trimmed and
cut into 2cm (¾in) pieces
Milk free
■
150g (5½oz) radishes,
The key to the perfect bruschetta is cutting everything into the same size pieces, so trimmed and quartered
with every bite you get a little bit of everything. ½ small bunch fresh
flat leaf parsley,
5 tomatoes, halved ½ small red onion, 2 tsp extra virgin olive oil chopped roughly
and de-seeded diced finely 1 tbsp snipped fresh chives 3 spring onions, sliced finely
3 roasted piquillo peppers 1 garlic clove, chopped 240g (8½oz) ciabatta,
prepare ahead Put the
or 1 roasted red finely cut into 12 slices
potatoes in a pan and cover with
pepper from a jar, 25g (1oz) sun dried Low fat cooking spray
cold water. Bring to the boil and
drained tomatoes (not in oil)
simmer for 5–7 minutes until just
prepare ahead On the morning of Leave them to go cold, then wrap in foil tender. Drain and leave to cool.
the picnic, finely dice the tomatoes and until needed. In a large bowl, gradually mix
peppers and place in a large bowl. Add the together the soft cheese and
diced onion, garlic, sun dried tomatoes, for a BBQ picnic In the morning, wrap yogurt until smooth. Add the
olive oil and chives. Season with salt and the ciabatta slices in foil. When needed, sherry vinegar and season
lots of black pepper and stir to combine. spray with low fat cooking spray and cook generously. Stir in the apple,
Spoon into a portable container, seal with on the barbecue for 5–10 minutes, turning celery, radishes, parsley, spring
a lid and chill until you leave the house. until golden and starting to char. onions and cold potatoes until
coated. Spoon into a portable
for a picnic Spray the ciabatta slices with To Serve Top the toasted ciabatta slices container, seal with a lid and
low fat cooking spray and cook on a hot with large spoonfuls of the tomato and chill. The salad will keep in the
griddle for 5 minutes, turning until golden. pepper mixture. fridge for up to 3 days.
62 WeightWatchers WeightWatchers 63

3. gloriousfood
“These delicious muffins
are perfect for travelling
and stay really moist”
Fruit cake
muffins
per serving * POINTS value
of 17 per recipe * 188 calories
per serving * 15 minutes to
prepare, 25–30 minutes to cook
* Serves 6 v
50g (1¾oz) low fat polyunsaturated
margarine
50g (1¾oz) light muscovado sugar
100g (3½oz) self raising flour
1 egg
½ tsp ground ginger
½ tsp baking powder
1 apple, cored and grated
Juice of ½ lemon
25g (1oz) dried cranberries
and blueberries
25g (1oz) dried sultanas
15g (½oz) pumpkin seeds
prepare ahead The day before, preheat
the oven to gas mark 4/180ºC/fan oven 160ºC
and put 6 paper cases into a muffin tray.
Place the low fat margarine, sugar, flour, egg,
ginger and baking powder in a large bowl.
Blend everything together using an electric
whisk until smooth. Fold in the grated apple,
lemon juice, cranberries, blueberries and
sultanas. Divide between the paper cases,
sprinkle with the pumpkin seeds and bake in
the oven for 25–30 minutes until golden and
risen. Leave to cool on a wire tray, then seal
in a portable airtight container.
recipeS and STyLinG kIm mOrPheW phoToGraphS TOny BrISCOe
64 WeightWatchers