WW Jan Giveaway PDF

Greggs
smart
cooking
16 indulgent
recipes that
taste fantastic
Recipe notes:
Egg size: Medium unless otherwise
stated.
All fruits and vegetables: Medium
unless otherwise stated.
ProPoints value logo: Youll find this easy to read
ProPoints value logo on every recipe in this book.
The logo represents the number of ProPoints
values per serving each recipe contains. It is not
an indication of the fillingness of a recipe.
Weight Watchers ProPoints Weight Loss System is
a simple way to lose weight. As part of the Weight
Watchers ProPoints plan you can enjoy eating
delicious, healthy, filling foods that help to keep
you feeling satisfied for longer and in control of
your portions.
Filling & Healthy Foods are highlighted in green.
Focus on these foods where you can they
are healthier choices that will help you to stay
satisfied for longer.
Recipe timings: These are

approximate and are only meant to
be guidelines.
Low fat soft cheese: Where a recipe
states to use low fat soft cheese,
a soft cheese with a fat content of
less than 5% should be used.
Salt and Weight Watchers
Good Health Guidelines:
Weight Watchers Good Health
Guidelines are designed to help
you get the nutrients, vitamins
and minerals you need as part of
a healthy, balanced weight loss
plan. With this in mind, we also
recommend you aim to eat no
more than 6g of salt a day (about a
teaspoon). Limiting your intake of
salt may help reduce your risk of
high blood pressure and may also
cut your risk of developing heart
disease or stroke.
contents
greggs super starters
globe artichokes with tomato vinaigrette
asparagus with poached egg
imam bayildi
chicory and crab salad
minted pea soup
broad bean & chervril pt with melba toasts
greggs marvellous mains

borlotti beans with braised pork
beetroot and salmon salad
spicy bok choi and chicken stir-fry
spring greens, gammon and bean soup
monkfish kebabs
scallop chowder
greggs perfect puds
8
10
12
14
16
18
22
24
26
28
30
32
plums in port
raspberry mousse
earl grey sorbet
lemon granita
36
38
40
42
more recipe inspiration
44
introduction
Hello fellow Weight Watchers members!
Anyone who knows me will realise how much I enjoy my food. So when
I signed up to Weight Watchers Online in August 2012, I was delighted to
discover that you dont have to give up good food to lose weight. Phew!
Im lucky enough to be able to eat out a lot, and with Weight Watchers, I
still can. Im enjoying a range of fresh wholesome meals with the odd pud
thrown in.
If anything, Weight Watchers has helped me enjoy and appreciate my food
even more, because now I know how to make better choices from the menu
whilst keeping an eye on portion sizes. Knowledge really is power.
The great thing about the ProPoints plan is that you can eat whatever you
want, as long as you keep track. I like to be really strict through the week,
so I save up my 49 weekly ProPoints allowance and all the activity ProPoints
values Ive clocked up in the gym. That way, I can splurge on the weekend
Friday night is party night!
When Weight Watchers asked me to create some recipes that members
could enjoy as they lose weight, I wanted to offer you a selection of the
meals Ive been enjoying myself. This book is a collection of some of my
favourite recipes some are ideal for a mid week meal, whilst others are
more indulgent and will help you host the perfect dinner party. The myth
that if youre watching your weight you cant have fun and enjoy your food
is well and truly blown.
I used to think dieting was all about deprivation but Im delighted to say
I was wrong. So far, Ive lost over a stone and Im the lightest Ive ever
been in my adult life. I feel amazing and I still enjoy my food. If I can do it,
anyone can and whats more you can do it whilst eating some delicious
home cooked meals.
So what are you waiting for? Tuck in and enjoy!
greggs sup
er starters
globe artichokes
with tomato vinaigrette
Most people look at a globe artichoke and think: What on earth do I do with
this? But in reality, they are easy to prepare and they taste fantastic. Theres
something really satisfying about pulling off the leaves, one by one, dipping
them into the gorgeous vinaigrette and scraping off the flesh at the base of
each leaf. Then theres the best bit the heart at the very centre which has the
best flavour its the perfect grand finale to a very yummy starter with bags of
wow factor.
Serves 2
10 ProPoints values per recipe
1 hour in total
Prepare the artichokes by cutting off the stalks,

trimming the points off the tops of the leaves
and slicing off the tops of the artichokes.
2 globe artichokes
Rub the artichokes with lemon to stop them

turning brown.
Salt
Juice of 1 lemon
tablespoon red wine vinegar
2 tablespoons rapeseed oil
teaspoon sugar
1 teaspoon chopped fresh dill
2 large ripe tomatoes,
peeled and chopped
(keep the seeds)
Bring a large pan of salted water, about 3cm

deep, to the boil.
Place the artichokes top-side down into the
water, add a tablespoon of lemon juice. Boil for
30-45 minutes, with the lid on. The water may
need topping up.
Meanwhile, combine tablespoon of lemon
juice, the red wine vinegar, the rapeseed oil,
sugar, dill and chopped tomatoes in a small
bowl.
Drain the artichokes and allow to cool.
Place each artichoke, the right way up, in your
serving bowls, pour over the dressing and serve.
globe artichokes
Most people look at a globe artichoke and think: What on earth do with
them into the gorgeous vinaigrette and scraping off the flesh at the base of each
leaf. Then theres the best bit the heart at the very centre which has the best
flavour its the perfect grand finale to a very yummy and easy to put together
starter with bags of wow factor.
Serves 3
45 minutes in total
Prepare the artichokes by cutting off the stalk,

trimming the points off the tops of the leaves and
slicing off the top off the artichoke.
2 globe artichokes

turning brown.
Salt
Juice of 1 lemon
teaspoon sugar
1 teaspoon chopped dill
peeled and chopped
Bring a large pan of salted water, about 3cm deep

to the boil.
Place the artichokes top-side down into the water,
add a tablespoon of lemon juice. Boil for 30-45
minutes, with the lid on, the water may need
topping up.
Meanwhile, combine tablespoon of lemon juice,
the rapeseed oil, sugar, dill and chopped tomatoes
in a small bowl.
Cooks tip: Poach your eggs for 6 minutes if you
prefer your yolks with a harder set.
10
asparagus
with poached egg
The simplest dishes are sometimes the best. This is a doddle to put together,
it tastes great and looks fantastic. And at just 2 ProPoints values per serving,
whats not to love?
Serves 4
15 minutes in total
1 tablespoon white wine vinegar
4 eggs
28 spears of asparagus
Black pepper
Salt
Bring two pans of salted water to the boil and

pour the vinegar into one of them.
Crack the eggs into individual ramekins, making
sure the yolks dont break.
Boil the asparagus in the plain water for 3-5
minutes. Turn the other pan down to a bare
simmer and gently drop the eggs into the water.
Let them cook for 4 minutes.
Drain the asparagus and divide between 4
serving plates.
Lift the eggs out with a slotted spoon and lay on
top of the asparagus.
Serve with a good grinding of black pepper.
11
imam bayildi
This is the most seductive of all aubergine dishes. Turkish in origin,
its name translates roughly as the priest fainted presumably
because it was so delicious!
Serves 4
1 hour to prepare plus 24
hours chilling
1 tablespoon sunflower oil
1 large onion, finely chopped
3 cloves of garlic, crushed
1 tablespoon turmeric
2 tablespoons ground cumin
2 tablespoons mild curry powder
3 aubergines
400g tin chopped tomatoes
50g 0% fat Greek yogurt
Bunch of fresh mint, chopped
4 mini pitta breads (30g each)
Heat a heavy-based pan over a low heat and add

the sunflower oil. Add the onion and garlic and fry
until soft.
Sprinkle over the spices and cook for another two
minutes, stirring all the time.
Cut the aubergines into cubes the size of dice.
Add the aubergines and the tomatoes to the
onion mixture. Cover and simmer for 45 minutes,
stirring occasionally.
Remove from the heat and allow to cool.
Refrigerate for 24 hours.
Stir the chopped mint into the yogurt. Serve the
Imam Bayildi cold, with the mint yogurt and
toasted mini pitta breads.
12
14
chicory and crab salad

This is a wonderfully fresh and fragrant dish. The chilli adds a good kick
(use as much or as little chilli as you like). It only takes minutes to put
together and is best if you make it just before youre ready to eat.
Serves 4
15 minutes in total
450g cooked white crabmeat
1 tablespoon olive oil
2 tablespoons chopped fresh
parsley
2 red chillies, de-seeded and
finely chopped
1 teaspoon freshly grated ginger
Juice of 3 limes
Salt and black pepper
Mix all the ingredients (apart from the chicory) in

a bowl with your fingers.
Discard the outer leaves for the chicory heads
and cut away the brown bottoms. Pull off as many
leaves as you want and lay them on a plate.
Spoon the crab mixture onto the chicory and eat
with your fingers.
Cooks tip: This is a really flexible recipe so you
can increase or decrease the amounts of each
ingredient as it suits you, remembering to adjust
the ProPoints values.
2 heads of chicory
15
minted pea soup

This is a lovely traditional English soup - easy to make and only 4 ProPoints
values per serving. The colour is a show-stopping emerald green adding
gorgeous razzmatazz to your table.
Serves 6
1 hour in total
Melt the butter in a large pan, add the onion

and sweat for about 5 minutes, until soft but
not coloured.
15g butter
Add the peas, stock, sugar, 2 sprigs of mint and

some seasoning. Bring to the boil, cover and
simmer for 30 minutes.
1 onion, peeled and finely

chopped
500g frozen peas
1.2 litres vegetable stock
teaspoon caster sugar
3 large sprigs fresh mint
Salt and pepper
2 medium egg yolks
150ml low fat crme frache
Now, either blitz the soup in a food processor,

sieve it or use a stick blender to whizz it to the
consistency you prefer.
Return to the pan, check the seasoning and
place over a low heat.
In a bowl, beat the egg yolks together with the
crme frache. Stir thoroughly into the soup. Do
not boil or the soup will turn into thick green
scrambled eggs!
Serve each bowl garnished with a couple of
leaves of fresh mint.
16
globe artichokes
Serves 3
45 minutes in total

2 globe artichokes

turning brown.
Salt
Juice of 1 lemon
teaspoon sugar
peeled and chopped

to the boil.
topping up.
in a small bowl.
17
18
broad bean & chervil pt

with melba toasts
This is a wonderful starter. Its really easy and quick to put together, but it looks
ever so sophisticated and is bound to impress.
Serves 6
15 minutes in total
400g podded broad beans
250g low fat cream cheese
15g fresh chervil
1 tablespoon olive oil
Finely grated zest and juice of 1
lemon
Salt and pepper
18 melba toasts to serve
Cook the broad beans in boiling water (no salt)

for 3 minutes. Drain in a colander, running cold
water over the hot beans. When cool, slip off
and discard the skins.
Place the beans, cheese, chervil, oil, lemon zest
and half the lemon juice in a food processor.
Season, then whizz to quite a rough paste. Taste
to check the seasoning, adding more lemon
juice if needed.
Serve with 3 melba toasts per serving.
Cooks tip: You can use frozen broad beans
for this dish. Defrost them and then follow the
main recipe.
19
greggs marv
ellous mains
borlotti beans with

braised pork
Pork chops cooked in milk and served with creamy beans it adds up
to a simple but lovely dinner for two.
Serves 2
45 minutes in total
4 teaspoons extra virgin olive oil
2 x 150g lean pork loin steaks
2 plum tomatoes, roughly
chopped
Bunch of fresh sage
150ml skimmed milk
410g can of Borlotti beans
in water, drained
Lemon wedges to serve
Heat 2 teaspoons of the oil in a frying pan and

brown the pork loin steaks on both sides. Add the
tomatoes, garlic and sage and cook for another
minute.
Pour the milk over the pork loin steaks to half-fill
the pan. Cover with a lid and bring to simmering
point, then cook on a low heat for 15 minutes.
Rest the meat in the liquor with the lid on for
5 minutes.
Meanwhile, warm the remaining oil over a low
heat in a small pan. Add the Borlotti beans and
cook gently for 5 minutes. Season to taste.
Set aside a fifth of the beans. Mash the rest and
then divide onto 2 warmed plates.
Top with the whole beans and serve with the pork
steaks and sauce, finishing with a wedge of lemon.
22
globe artichokes
Serves 3
45 minutes in total

2 globe artichokes

turning brown.
Salt
Juice of 1 lemon
teaspoon sugar
peeled and chopped

to the boil.
topping up.
in a small bowl.
23
24
beetroot and salmon salad

This is a fabulous classic combination of flavours. The vibrant colours zing
off the plate and the perky horseradish gives the dish a perfect kick.
Serves 4
2 hours in total
450g baby beetroots, peeled
12 cloves of garlic, unpeeled
1 tablespoon vegetable oil
2 x 130g salmon fillets, skinned
2 tablespoons plain flour
Pinch of cayenne pepper
25g butter
125g salad leaves, preferably
frise and red chard
1 teaspoon fresh chives, chopped
1 teaspoon flat leaf parsley,
chopped
For the dressing
1 teaspoon lemon juice
1 tablespoon creamed
horseradish
Preheat the oven 200C / 400F / gas mark 6.

Half the beetroots, depending on their size, then
trim, leaving a little stalk intact. Put them in
a baking dish with the garlic, drizzle over the
vegetable oil and season. Cover with foil and
roast for 20-40 minutes, depending on size.
Remove the foil and cook for another 15-30
minutes until tender.
At the point of removing the foil, cook the fish.
Cut the flesh into bite-size chunks. Season the
flour with salt, black pepper and cayenne. Dip the
fish into the flour to give a light coating.
Melt the butter in a frying pan over a medium
heat, then fry the fish for about 1 minute on
all sides.
For the dressing, whisk the rapeseed oil, lemon
juice and horseradish together and season.
Arrange the salad leaves and herbs on a plate. Add
the fish and beetroot and drizzle with dressing.
25
spicy bok choi and

chicken stir-fry
Easy to throw together after a busy day, this is packed full of authentic
Asian flavours, loaded with veg and utterly delicious.
Serves 4
30 minutes in total
Bring a pan of water to the boil, add the rice and

cook for 10-12 minutes or according to the pack
instructions. Drain well and keep warm.
240g dried basmati rice
Pick the leaves from the coriander and slice the

chicken into strips, no more than 5mm thick and
4cm long.
Bunch of fresh coriander

2 x 165g skinless, boneless
chicken breasts
2 tablespoons stir-fry oil
4 heads of bok or pak choi,
quartered
2 birds-eye chillies, thinly sliced
(keep the seeds)
6 tablespoons dark soy sauce
1 big, mild red chilli, deseeded,
pith removed and thinly sliced
Heat the oil in a wok over a high heat. Add the

chicken and cook for 5 minutes, stirring. Drop in
the garlic, cook for 30 seconds, then add the bok
choi and birds-eye chillies and seeds. Pour in the
soy and keep stirring.
After 3 minutes, add the mild chilli and cook for 2
minutes more, stirring all the time.
Scatter over the coriander leaves to serve.
Cooks tip: If youre not a fan of chilli discard
the seeds of the birds-eye chillies to tone down
the heat.
26
globe artichokes
Serves 3
45 minutes in total

2 globe artichokes

turning brown.
Salt
Juice of 1 lemon
teaspoon sugar
peeled and chopped

to the boil.
topping up.
in a small bowl.
27
28
spring greens, gammon

and bean soup
A delicious, hearty and warming soup, perfect for a cold winter evening.
Remember to soak the gammon the night before. This takes a little while to cook
but you dont need to do very much so it leaves you with lots of me-time to
get on with other things.
Serves 4
2 hours in total, plus
overnight soaking
Put the soaked gammon in a large pot with the bay

leaves, onion and 1.5 litres of cold water. Bring to
boil, then reduce the heat and simmer, lid on, for
about 1 hours.
450g piece of gammon, soaked

in water in the fridge overnight
Drain the gammon, reserving the cooking water.

Trim the meat, cutting off and discarding the skin.
Cut it into cubes of 2.5cm. Return to the pot with
the reserved cooking water, paprika and potatoes.
Cover and simmer for 20 minutes.
2 bay leaves
2 onions, finely sliced
2 teaspoons paprika
675g boiling potatoes, peeled and
cut into large chunks
225g spring greens
410g tin cannellini beans,
drained
Cut away the stalky bits from the greens, then cut
them into fine shreds. Add them to the pan with
the cannellini beans.
Season well and simmer, lid off, for 10 minutes,
then serve.
Cooks tip: When soaking the gammon, make
sure its completely covered with water. This is a
great dish to make ahead of time and re-heat, and
its the perfect thing to come home to.
29
monkfish kebabs
This dish screams posh restaurant but is really easy to put together. Marinate
the fish in the morning before you go to work, and then theres just a bit of light
cooking to do before you serve.
Serves 4
20 minutes cooking, 4 hours
marinating
500g monkfish fillet, skinned
2 tablespoons olive oil
Juice and finely grated zest
of 1 lemon
2 tablespoons finely chopped
fresh dill
Salt and pepper
cucumber, trimmed
15g butter
800g baby new potatoes
Crisp green salad leaves to serve
Cut the fish into 2.5cm cubes and place in a bowl.

Whisk the oil, lemon juice, zest, dill, salt and
pepper together. Pour over the fish and leave to
marinate for at least 4 hours in the fridge.
Put the potatoes in a large pan of boiling water
and simmer for 10-12 minutes until tender. Drain
and cover to keep warm.
Peel the cucumber, and cut in half lengthwise.
Using a teaspoon, scoop out the seeds. Cut the
cucumber into 2cm slices.
Melt the butter in a small pan, add the cucumber
slices and cook gently for 2 minutes, until
beginning to soften. Set aside.
Preheat the grill to its highest setting.
Drain the fish, keeping the marinade. Thread the
cubes of fish with slices of cucumber on to small
skewers or bamboo sticks. Two sticks per person
looks nice.
Brush the kebabs with the marinade and grill for
about 5 minutes on each side.
Serve the kebabs with the potatoes and a crisp
green salad.
Cooks tip: You can substitute the monkfish
with any firm fleshed white fish such as cod,
haddock or halibut, remembering to adjust the
ProPoints values.
30
globe artichokes
Serves 3
45 minutes in total

2 globe artichokes

turning brown.
Salt
Juice of 1 lemon
teaspoon sugar
peeled and chopped

to the boil.
topping up.
in a small bowl.
31
32
scallop chowder
Chowder is one of the ultimate comfort foods rich, warming and oh so yummy.
And this chowder is extra special the pork belly adds real depth and the
scallops make it a really indulgent treat.
Serves 4
1 hour and 30 minutes in total
Place a large saut pan over a medium heat. When

hot, add the piece of belly pork, fat side down, and
cook until brown. Remove the pork and set aside.
175g rindless belly pork,

in one piece
Melt the butter in the pan. Add the onion and cook
for 5 minutes without browning. Now add the
potato, carrot, parsnip, green pepper and celery,
and sweat for about 10 minutes with the lid on, do
not brown.
1 teaspoon butter
1 large onion, peeled and
thinly sliced
400g potatoes, peeled and diced
1 carrot, peeled and diced
1 medium (90g) parsnip, peeled
and diced
1 green pepper, seeded and sliced
2 celery stalks, roughly chopped
568ml (1 pint) of skimmed milk
Salt and pepper
Juice of 1 orange
12 scallops, cleaned, with corals
Juice of 1 lemon
300ml fish stock
Add the milk and bring to a simmer. Season with

salt and pepper, and add the orange juice and
pork. Simmer the chowder, covered, until the
vegetables are cooked, about 25 minutes.
Meanwhile, wash the scallops in cold water.
Cover with lemon juice and allow to stand for
15 minutes. Cut each scallop in half, leaving the
corals whole. Place the scallops in a pan with the
fish stock. Bring to the boil, reduce the heat and
simmer for 5 minutes.
Lift the pork out of the soup pan - it should be
cooked through - and discard the fat. Dice the
flesh, and return it to the chowder along with the
scallops and fish stock.
Heat up, check the seasoning, and serve.
33
greggs pe
rfect puds
plums in port
The combination of gooey plums with a scoop of crme frache is simply
sensational. Increase the quantity of sugar if your plums are particularly tart,
remember to allow for the ProPoints values.
Serves 4
20 minutes plus 2 hours
chilling
750ml water
150g granulated sugar
150ml port
1kg plums, stoned and halved
80g reduced fat crme frache
Put the water and sugar in a large pan and slowly

bring to the boil, stirring until the sugar dissolves.
Boil, without stirring for 5 minutes.
Add the port and the plums and bring to a gentle
simmer. Poach the plums for about 5 minutes
until they are soft but not falling apart.
Carefully remove the plums from the liquid. Boil
the liquid until it is well reduced and syrupy.
Pour the syrup over the plums and chill. Serve
with crme frache.
36
globe artichokes
Serves 3
45 minutes in total

2 globe artichokes

turning brown.
Salt
Juice of 1 lemon
teaspoon sugar
peeled and chopped

to the boil.
topping up.
in a small bowl.
37
38
raspberry mousse
An oldie but a goodie this creamy, smooth mousse is a refreshing finale to a
great meal with friends.
Serves 6
chilling
450g raspberries, plus extra
to decorate
1 x 11g sachet powdered gelatine
4 tablespoons cold water
125g low fat cream cheese
55g caster sugar
2 medium egg whites
150ml whipping cream
Force the raspberries through a sieve to make a

pure. Set aside.
Sprinkle the gelatine over the water in a small
bowl, and leave to soak for a couple of minutes.
Place the bowl over a pan of simmering water
to heat up gently, stirring until the gelatine has
dissolved. Take off the heat.
Beat the sugar and cream cheese together until
smooth, then stir in the raspberry pure.
Pour the dissolved gelatine into the cream cheese
mix, whisking all the time. Leave to stand until
the mixture shows signs of setting.
Whisk the egg whites to stiff peaks, then, in a
separate bowl, whip the cream to soft peaks.
Fold the whipped cream into the fruit mix, then
fold in the beaten egg whites.
Divide the mixture between six glasses, and chill
until set. Decorate with fruit.
39
earl grey sorbet

Sorbets are great, you get a hit of sweetness but because they are ice they are
so cleansing and low in ProPoints values as well. The subtle flavoured Earl
Grey gives a lovely aftertaste.
Serves 4
freezing
4 teaspoons Earl Grey tea
450ml boiling water
Finely pared rind and juice of 1
lemon
75g caster sugar
2 egg whites
Put the tea in a heatproof bowl and pour over

the boiling water. Add the lemon rind, juice and
sugar. Leave to cool, then strain into a rigid,
freezer-proof container. Cover and freeze for
about 2 hours until mushy.
Whisk the egg whites in a grease-free bowl until
stiff, then beat into the frozen mixture and freeze
again until firm, about 2 hours.
Transfer the sorbet to the refrigerator for 3050 minutes to soften before serving. Scoop into
chilled glasses and serve. This also looks great
served in little teacups.
40
globe artichokes
Serves 3
45 minutes in total

2 globe artichokes

turning brown.
Salt
Juice of 1 lemon
teaspoon sugar
peeled and chopped

to the boil.
topping up.
in a small bowl.
41
42
lemon granita
Classic Italian, something Im always keen on. The lemon flavour is so fresh, so
clean it takes you to the edge of sharpness and then quickly turns to sweetness.
Sharp and sweet together with ice, its like an Alpine shower!
Serves 4
freezing
125g caster sugar
600ml water
Thinly pared rind and juice
of 3 lemons
Put the sugar, water and lemon rind in a

saucepan and heat gently until the sugar
dissolves. Bring to the boil and boil for 5
minutes. Stir in the lemon juice and leave to
cool, then strain.
Pour into a rigid, freezer-proof container, cover
and freeze for 2 hours. Whisk and return to
the freezer for 2 more hours. Whisk again and
return to the freezer until firm.
To serve, leave at room temperature for 10
minutes, then stir until crumbly. Spoon into tall
glasses and serve immediately.
43
great every
from Weigh
day recipes
t Watchers
45
46
veg mac n cheese

Heres a fantastic family supper from the new Weight Watchers cookbook
- Everyday Favourites. This lovely, quick and easy recipe is proof that you
can cook for the family and stick to the plan. Get your copy of this great
new cookbook today. Your exclusive voucher, giving you 3.00 off, is on the
next page.
Serves 4
20 minutes in total
200g fresh penne pasta
150g small cauliflower florets
150g small broccoli florets
40g packet Cheddar cheese sauce
mix
400ml semi skimmed milk
1 teaspoon wholegrain mustard
2 tomatoes, sliced into rounds
freshly ground black pepper
NEW
Bring a large saucepan of water to the boil and

cook the pasta, cauliflower and broccoli for
56 minutes until the pasta is cooked and the
vegetables are tender, then drain.
Meanwhile, preheat the grill to medium high.
Empty the sachet of Cheddar cheese sauce mix
into a small saucepan and whisk in a little of
the milk. Stir in the remaining milk and bring
to the boil, stirring continuously. Reduce the
heat and simmer for 2 minutes until thickened,
then stir in the mustard and season with black
pepper, to taste.
Transfer the pasta and vegetables to a medium
size ovenproof dish, pour the sauce over the
top and stir until combined. Top with the
tomatoes, and grill for 5 minutes, until the top
begins to brown.
Cooks tip: This recipe freezes well as a
finished dish, or in individual portions. Leave
it to cool, transfer to a lidded freezerproof
container, and freeze for up to 1 month.
47
NEW
Make the ProPoints

plan and your home
environment work for
you with our fantastic
new cookbook
Everyday Favourites.
120 new recipes all with ProPoints values

making it easier to follow the ProPoints plan.
Recipes to suit every lifestyle from take
to work lunches to help you beat the high
calorie High Street; quick to make suppers
to help you avoid mindless snacking when
you get home; to Friday night take away
alternatives to enjoy with the family.
48
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1. Voucher is valid for use by members in Weight Watchers
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Excludes Republic of Ireland and Northern Ireland.
2. In meetings, when presented to a meeting Leader, each voucher
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Greggs

Recipe timings: These are

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Prepare the artichokes by cutting off the stalks,

Rub the artichokes with lemon to stop them

Bring a large pan of salted water, about 3cm

Prepare the artichokes by cutting off the stalk,

Rub the artichokes with lemon to stop them

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Mix all the ingredients (apart from the chicory) in

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Add the peas, stock, sugar, 2 sprigs of mint and

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Rub the artichokes with lemon to stop them

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Cook the broad beans in boiling water (no salt)

borlotti beans with

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Rub the artichokes with lemon to stop them

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Bring a pan of water to the boil, add the rice and

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