A Monthly Publication

By Julie Goddard  - Slimming World Consultant

In September we had a party to celebrate Slimming World becoming 40 years old.

Our Chairman and Founder Margaret Miles-Bramwell was made an OBE .  We had plenty to eat and drink and played music from the 60’s.  A good evening was had by all.

We also in September voted for our Woman of The Year and our winner was Una Lawrence, one of our not so young members who has lost an amazing 5 stone and looks terrific.

We are looking towards Christmas now and in the weeks to come we have various competitions to look forward to. In December we will be going out for a Christmas meal again. Last year I missed it, as I was laid up with ‘flu but everyone said they had a fantastic time so hopefully this year I will be there too!

There is still time to lose a stone in time for Christmas, so come along and join us. Just be prompt at 6. 30p.m. on any Tuesday night at St Mary’s Church Hall and I will be pleased to welcome you into our group. If you want some more information then feel free to give me a call on 01485 528796.

My recipe for this month is a nice warming one for chilly evenings.

Oven Baked Lamb with Rosemary and Lemon Swede Mash

Ingredients

12 Lamb cutlets

salt and pepper

2lb/908g swede

200g pot very low fat natural fromage frais

1 tbsp finely grated lemon zest

2 tbsp finely chopped fresh rosemary

Method

Preheat oven to 180C/350F/Gas 4. Remove any visible fat from the lamb and place on a non stick baking tray. Season well and bake in the oven for 20 minutes or until cooked to your liking.

Meanwhile peel and roughly chop the swede and boil for 12-15 minutes or until tender. Drain and mash with the fromage frais, then stir in the lemon zest and rosemary. Season to taste and serve with the lamb, steamed green vegetables and gravy if desired. Enjoy

Serves 4. Ready in approx 25 minutes.