Sticky 5 Spice Gammon – Slimming World Recipe

Sticky 5-Spice Gammon

Slimming World Sticky Five Spice Gammon

Slimming World sticky five-spice gammon

Gammon is one of our favourite meats. I always get a piece bigger than we need because the kids love to have plenty of leftovers to snack on.

Another favourite flavour is 5 spice so I couldn’t wait to try bringing the two together. It was delicious 🙂

Ant did have to cook some without the five-spice, though, because Kaycee doesn’t like it (there’s always one!).

This serves 4 and is 1 syn per serving


  • Low-calorie cooking spray
  • Chinese five-spice powder – 2 tsp
  • 4 Gammon steaks – all visible fat removed and cut into bite-sized chunks
  • Red chillies – 2, deseeded and finely chopped
  • Clear honey – 1 level tbsp
  • Boiling chicken stock – 100ml
  • Dark soy sauce – 2 tbsp


  1. Spray a non-stick frying pan with low-calorie cooking spray and place over a high heat. Sprinkle the five-spice powder over the gammon and cook for 2-3 minutes, or until brown at the edges.
  2. Add the chillies, honey, stock and soy sauce. Stir well and simmer for 4-5 minutes or until the sauce is sticky and the gammon is glazed and golden.
  3. Serve with noodles and a speed vegetable stir fry or leave the noodles and make it an SP meal.

Sticky Five-Spice Gammon Slimming World

Carrot, Pepper And Pea Dhal – Slimming World Recipe

Slimming World carrot, pepper and pea dhal

Slimming World carrot, pepper and pea dhal

Carrot, Pepper & Pea Dhal

The super wonderful husband made carrot, pepper and pea dhal for our dinner last week. He served it with a big juicy steak and I really enjoyed it.

Serves 4
Syn Free


  • Low-calorie cooking spray
  • 2 onions, finely chopped
  • 4 garlic cloves
  • ground ginger – 1/2 tsp
  • ground cumin – 1 tsp
  • black mustard seeds – 1 tablespoon
  • turmeric – 1 tsp
  • mild or medium curry powder – 2 tbsp
  • split red lentils – 175g
  • carrots peeled and cubed – 3
  • 1 red pepper, deseeded and chopped
  • 1 yellow pepper, deseeded and chopped
  • frozen peas – 200g
  • salt
  • small handful finely chopped coriander
  • Lime wedges to serve (optional)


  1. Spray a lidded saucepan with low-calorie cooking spray and place over a medium heat. Add the onions ans stir-fry for 4-5 minutes
  2. Turn the heat to low and stir in the garlic and all the spices. Stir-fry for 1-2 minutes then add the lentils and 800ml of water and bring to the boil over a high heat.
  3. Add the carrots, cover and turn the heat to low. Simmer gently for 15-20 minutes or until the mixture is thick, stirring occasionally. Stir in the peppers then cover and cook for 10-12 minutes or until tender.
  4. Stir in the peas, bring back to the boil over a high heat and stir in the coriander. This is delicious served hot with rice and a squeeze of fresh lime juice

Slimming World carrot, pepper and pea dhal

Recipe taken from the Slimming World book Best Loved Extra Easy Recipes


Deluxe Mac ‘N’ Cheese Slimming World Recipe

Deluxe Mac ‘N’ Cheese

Slimming World Deluxe Mac n Cheese

Deluxe Mac ‘n’ Cheese from Slimming World Best Love Extra Easy Recipe Book

Ant and I have been very busy this past week. We’re redecorating our downstairs shower room so things have been a bit hectic around here. Kaycee (11) offered to cook dinner for everyone yesterday because it was getting late and we were still busy.
She used the Slimming World Deluxe Mac ‘N’ Cheese recipe from the ‘Best Loved Extra Easy’ recipe book and served it with salad and sausages. You can get syn free sausages from Iceland but I had low-fat Tesco ones for 1 syn each.

It was delicious :o)

Here’s the recipe for anyone who wants to give it a go.

Serves 4
3 syns per serving


Dried macaroni – 400g
Low-calorie cooking spray
Leeks sliced – 2 small or 1 large
Courgettes sliced – 2
Mushrooms sliced – 125g

For the sauce

Cornflour – 2 level tbsp
Skimmed milk – 250ml
Fat-free natural fromage frais – 150g
Mustard powder – 1 tsp
Pinch of grated nutmeg
Salt and freshly ground black pepper
40g reduced fat Cheddar-style cheese*


  1. Preheat oven to 180°C / 160°C Fan / Gas 4
  2. Cook pasta according to packet instructions. When cooked, set aside until needed.
  3. Spray a large non-stick pan with low-calorie cooking spray and cook the leeks, courgettes and mushrooms over a low heat for 8-10 minutes or until softened.
  4. To make the sauce, blend the cornflour with a little of the milk and set aside. Bring the rest of the milk to the boil then stir in the cornflour mixture, stirring continuously. Cook for 1-2 minutes or until thickened, stirring occasionally.
  5. Mix the mustard powder and pinch of nutmeg into the fromage frais then add this mixture to the sauce, beating with a wooden spoon. Stir in most of the cheese.
  6. Drain the pasta and tip it into an oven proof dish. Add the vegetables and sauce** and mix well. Sprinkle the rest of the cheese on the top and bake for 20-30 minutes or until crisp and golden.

Slimming World Mac 'n' Cheese with salad

*We used more cheese because there’s only me actually following Slimming World in our family. I counted the cheese on my portion as my healthy extra and everyone else got a cheesier dish :o)
**The original recipe says to pour the sauce over the top and sprinkle the cheese on then bake. We decided to mix it through the pasta and vegetables. We prefer it this way.

BBQ Gammon – Slow Cooker Slimming World Recipe

Slow Cooked BBQ Gammon

We’re all fans of gammon and BBQ sauce in this house. Everyone was quite excited when we said we were going to make a slow cooked BBQ gammon for dinner.
This is very similar to the BBQ pulled pork recipe I posted last week. We love using the slow cooker at this time of year.

Slimming World Slow Cooked BBQ Gammon

It’s syn free on Extra Easy.


  • 1.2kg boneless gammon joint, all fat removed
  • 2 onions, thinly sliced
  • 3 peppers (green, yellow and red), diced
  • 1 carton of passata
  • tomato puree – 4 tbsp
  • ground cinnamon – 1 tsp
  • ground ginger – 1 tsp
  • mustard powder – tsp
  • smoked paprika – 2 tsp
  • Worcestershire sauce – 6 tbsp
  • balsamic vinegar – 6 tbsp
  • soy sauce – 2 tbsp
  • granulated sweetener – 2 tbsp


  1. Place the gammon in a large saucepan and cover with water. Bring to the boil and boil for 12 minutes.
  2. Tip the water away then repeat twice more with fresh water. This removes the salt from the gammon.
  3. Place the chopped onions and peppers in the bottom of the slow cooker then put the gammon on top of the vegetables.
  4. In a jug, mix together all the other ingredients then pour them over the gammon.
  5. Cook on medium for 5-6 hours.
  6. Serve with your favourite speed vegetables.

BBQ Pulled Pork – Slimming World

BBQ Pulled Pork

Slimming World Pulled Pork

Pulled Pork Image © Slimming World

I love pulled pork, it’s one of my favourites. I was really happy that Slimming World has a syn free version 🙂

Serves 4
Syn free on Extra Easy


  • 1.5-2kg pork shoulder, all fat removed
  • 5 tbsp Worcestershire sauce
  • 1 tsp mustard powder
  • 500g passata
  • 3 tbsp balsamic vinegar
  • 2 cloves of garlic, crushed
  • 3 tbsp sweetener
  • Salt and freshly ground black pepper


  1. Mix the passata, Worcestershire sauce, balsamic vinegar, mustard powder, sweetener, garlic and seasoning in a saucepan. Heat and simmer for around 15 minutes or until the mixture thickens.
  2. Sear all sides of the meat in a hot frying pan then transfer to the slow cooker. Pour over the sauce and cook on low for 8-12 hours.
  3. Remove the pork from the slow cooker and allow to rest on a chopping board for at least 15 minutes. Shred the meat using 2 forks and serve, drizzled with the sauce, with a selection of your favourite speed vegetables.


Making Mocktails with Princes Juices

Fruit Mocktails

The girls had great fun making some deliciously fruity mocktails recently. We were sent some Princes fruit juices and a selection of fruit so we could get creative with the flavours.

Firstly we made cranberry with apple and elderflower.

For the mocktail you will need:

  • 400ml cranberry juice
  • 500ml apple and elderflower flavoured sparkling water
  • Fresh cranberries, lightly crushed
  • A few mint leaves

fruity mocktails with Princes

We started by making some frosted cranberries to decorate the glasses.

For the frosted cranberries, you will need:

  • Fresh cranberries
  • A glass of water
  • Sugar
  • Cocktail sticks


Put 2 or 3 cranberries on a cocktail stick then dip them in the water.


Sprinkle them with sugar and freeze for about half an hour.


To make the mocktail:

Mix 400ml of cranberry juice with 500ml of apple and elderflower flavoured sparkling water. Lightly crush some fresh cranberries and add them to the drink, along with some mint leaves.

Serve in large wine glasses and garnish with the frosted cranberries.



Pineapple, coconut and lime sparkling mocktail

For our second drink, we didn’t add different flavours because the pineapple, coconut and lime fruit juice was delicious as it was.


fruity mocktails with Princes

All we did was chop some fresh pineapple and added it to the jug. We then segmented the orange and added the segments to the jug.

We added 600ml of the fruit juice and the milk from one coconut to the jug then topped it up with lemonade. It was so refreshing, it didn’t last the day. Everyone loved it!


Thanks to Princes for the fruit hamper and juices. We had great fun making the lovely drinks.

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lemon and strawberry roulade

Lemon and strawberry roulade

Ant has spent most of the day in the kitchen making Salasi’s lemon and strawberry roulade. It was totally worth all the hard work because it is delicious!

The BBC Food website has recipes from the show so I’m not going to put the recipe on this post. Here is Selasi’s roulade recipe.

Ant got himself organised. When I was calorie counting, he saved all the black trays from the microwave meals I used to have. He loves them because they have so many uses.

ingredients for lemon and strawberry roulade

He made the sponge in the morning as soon as Asda had delivered our groceries then left it to cool while we had lunch.

This afternoon he made the best lemon curd I’ve ever tasted! We have some leftover, Aiden especially will be very pleased, he loves lemon curd!

lemon curd for the roulade

Just a note about pistachios, I forgot to take into account that they have to be shelled. Ant weighed them and he said it was about 50/50 shells and nuts. We had enough in the end but next time I’ll make sure I remember about the shells!

pistachios for the roulade

lemon and strawberry roulade

lemon and strawberry roulade

lemon and strawberry roulade

I have to admit, it didn’t all go swimmingly! The crack that appeared after it was rolled was very nicely covered by cream and the pistachios!

Mummy Mishaps