JosephJoseph Spiro Spiraliser – Product Review

People who follow ‘The Little Pink Kitchen’ on social media are aware that in the last year I’ve lost a lot of weight at Slimming World – over 5 stone. As a result, I’ve recently changed the focus of my blog from baking (which I love but it isn’t good for my waistline) to healthy eating – although this doesn’t mean that I’ll never eat cake again!

When I say ‘healthy eating’, I don’t mean anything faddy just fresh food that is prepared from scratch in a healthy way (low fat / low sugar etc) but without compromising on flavour.

It was therefore very timely that I was contacted by JosephJoseph who asked if I’d like to try their new 3 in 1 hand-held spiraliser – called Spiro – and write a review. As I’m already a fan of the brand, I had no hesitation in saying yes and yesterday I spent some time playing around with the spiraliser and a selection of vegetables. Oh, and some cheese was involved too.

When you purchase the spiraliser, it looks like this:

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Out of the packaging, there are 5 components which include 3 different blades: a coarse and a fine spiralising blade and a grating blade. The soft grip lid is easy to turn and it has 2 guide arms that keep the food straight when you twist it.

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The spiralised or grated food is then collected in the clear container which means you don’t get bits of vegetables over the worktop. What’s really handy is how compact the gadget is: when not in use the three blades stack on top of each other and the whole thing takes up hardly any space in a cupboard or a drawer.

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I selected vegetables with different textures (courgette, peeled carrot and peeled butternut squash), washed them and trimmed them into straight pieces. JosephJoseph recommends that for the best results, the vegetables should measure roughly 3 inches x 1 ½ inches (8 x 4 cms).

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JosephJoseph provides clear instructions on how to use the spiraliser:

  1. Cut food into straight pieces with flat ends
  2. Select blade type – take care as they are sharp!
  3. Place food in the centre of the blade disc and push down onto the spindle in the centre
  4. Place the lid on top and insert the guide arms into the slots
  5. Twist the lid clockwise and push downwards to spiralise. (Try and keep a constant pressure as you twist.)

I started with the courgette and used the fine spiralising blade. While the courgette went through easily enough, the resulting spirals were very small and quite watery so I changed to the coarser blade and this gave thicker and very long courgette spirals. You can see the difference in the photograph below. I patted the spirals dry with kitchen towel afterwards as they have a high water content and I didn’t want them to go soggy.

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Next, I tried carrot on the fine blade and again, it worked well although I didn’t get very long spirals. On reflection, this was due to the fact that my carrot was a bit too skinny and once on the spindle, didn’t reach all of the blade. Note to self: next time buy fatter carrots! You can see the result of using a carrot that was too thin in the photograph below although of course it’s still edible.

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After this, I used the butternut squash with the coarse blade and given that my pieces were not round, the resulting spirals were good. There were one or two shorter ones but on the whole, the butternut squash ‘spaghetti’ came out very well as you can see in then photograph.

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I had intended to try beetroot as well but I couldn’t find any in the supermarket but as in its raw state it is quite hard, I’m sure it would have spiralised well. I’m not sure if it would stain the gadget though so that’s something to be mindful about. Sweet potatoes would also be a suitable vegetable to spiralise.

I’ve eaten a lot of vegetables during my weight loss journey with Slimming World and it’s always good to find new ways to serve them. I really like raw veggies in salads and when they’re spiralised they look so pretty and are easier to eat and digest. Here’s a photograph of my beautiful spiralised vegetables just before I put them in the fridge.fullsizerender-19-copy

We had spiralised raw vegetable salad with our dinner last night with a little lemon juice and a sprinkle of herbs and red jalapeno flakes. My husband added some olive oil to his portion and I have to say, the glistening veggies looked extremely appetising. They would have been equally as good lightly stir-fried with some garlic and perhaps a dash of soy and / or sweet chilli sauce.

One of the latest food trends is to have spiralised vegetables instead of traditional pasta (giving a low carbohydrate option) and in this case, they just need a quick steam for about a minute. Any longer and they will turn to mush so don’t overcook them.

Finally, I tried the grating blade with a chunk of hard cheddar. The cheese went through the grater like butter – very smoothly indeed. You really don’t have to apply a lot of pressure at all on the lid to get good results which makes it ideal for people who don’t have a lot of strength in their wrists or hands.

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Overall, I was impressed with the JosephJoseph Spiro spiraliser and I’d rate it as follows:

 

Ease of use:                5/5

Easy to clean:              5/5

Easy to assemble:       5/5

Easy to store:              5/5

 

I have previously used another brand’s hand-held spiraliser – one that is described as being operated with a ‘pencil-sharpening’ motion. That one didn’t have its own container and I actually found it quite hard work turning it so it’s currently languishing in the back of a drawer.

I’ve also seen the somewhat clunky spiralisers that you have to assemble that then sit on a worktop, taking up a lot of space. While these might be quite useful for large households, they aren’t particularly attractive and they are quite cumbersome especially as you have to crank a handle to work them. These tend to be recommended by some of the high profile but not always nutritionally qualified ‘clean-eating’ brigade and are quite expensive compared to the Spiro.

In my opinion, the Spiro would be an ideal addition to your kitchen if you have young children as it would certainly encourage them to eat more vegetables. For a two person household like mine, I found it quick and easy to spiralise a few vegetables for us and the clean-up was also fast. The Spiro can be put in a dishwasher although it’s easy to wash it in the sink. I love the fact that all the parts stack up together into a compact little unit which can be easily stored. The Spiro will not be languishing in the back of my cupboards, that’s for sure.

 

You can find the Spiro spiraliser in good cook shops and online at: www.josephjoseph.com. The retail price is £16.

 

A note for Slimming World members (like me) – the Spiro will really encourage you to eat more speed vegetables so do think about buying one.

 

Disclaimer: JosephJoseph sent me a Spiro Spiraliser in return for an honest review. After thoroughly testing it, I was genuinely impressed with it and I will continue to use it. If you’re thinking of purchasing one, I’m happy to discuss my review in more detail with you via email: littlepinkkitchen@hotmail.com

 

 

 

 

 

 

 

 

The Joy of Juicing – A Product Review

When I was asked to review the L’Equip XL Juicer I was rather excited as I have spent silly money in the past buying bottled or commercially made ‘fresh’ juices (I get suckered in at places like Planet Organic or Wholefood Market) so I thought it was an ideal opportunity to have a go myself. My only concern was that the juicer in question might be really high tech because I’m a simple soul and like kitchen equipment to be straightforward and easy to use. (You have to remember that I started work back in the days when telex machines were all the rage, we had no computers and used carbon paper to make copies of typed letters!)

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With that in mind, I was pleased to find that when I took the juicer out of the box, it was already put together and I only had to remove some packing paper. I was also very happy to see that the only ‘control’ was the on-off switch – nothing complicated at all. The essential components are also dishwater friendly which is a bonus.

The L’Equip XL Juicer comes with quite a large container for the pulp which is extracted but you provide your own glass or jug to collect the juice from the small spout. It also comes with a ‘pusher’ with which you press down on the fruit and vegetables to facilitate their progression through the juicer. The juicer as a whole is rather compact which makes it suitable for kitchens where space is at a premium.

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Having rummaged in the fridge and my fruit bowl, I decided to make two juices: carrot, orange and ginger and then apple, courgette and spinach. While I do like freshly squeezed fruit juices, I find that adding greens and other vegetables makes them more robust and filling and of course, we are always being reminded that we should be consuming more vegetables. To give my juices a bit more ‘ooomph’, I also selected some other ingredients, namely turmeric powder and nutmeg. (I found a courgette after I’d taken the photo!)

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My next step was to wash, peel and cut the fruit and vegetables into big chunks. The L’Equip juicer has a wide feeding tube but it’s easier to push items through if they are even sizes. I didn’t bother about removing pips or cores from the fruit as I knew they would be removed during the juicing process and end up in the pulp container. I peeled the oranges though as the skin and pith can be quite bitter and could have potentially challenged the juicer a bit too much.

Then I was ready to go! With the fruit and vegetables on a chopping board next to the juicer, I switched it on and started feeding through the carrots, orange chunks and a 2cm piece of unpeeled ginger. I also added ¼ teaspoon of turmeric powder because I like the subtle taste and warmth it gives. I pressed down on the pusher to ensure everything went through smoothly and added more oranges and carrots and repeated the action. It only took a few seconds and the bright orange juice started coming out of the spout straight into the waiting glass. It’s worth mentioning that I felt the juicer wasn’t too noisy although obviously I’ve never had one before to compare it to.

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I then made a second juice with the apples, courgette (well it was sitting in the fridge with no other purpose in mind!) and spinach plus a dash of nutmeg powder. The instructions for the juicer advise that if you use leafy greens, you should roll them up into a more solid ball so I made the effort to squash the spinach up as tightly as I could. This juice was a beautiful vivid green and it’s sad that a lot of people won’t even try a green juice purely because of the colour. You really don’t taste the spinach – or the courgette for that matter – so I’d suggest trying it.

I had wanted to try a juice with kale – as it’s such an up and coming vegetable – but unfortunately my local supermarkets didn’t have any apart from the chopped curly variety but the chunks of stalk aren’t good for juicing – too bitter & really hard.

Once I’d made the juices, it was time to wash the juicer. Dismantling it was really simple and I easily washed the parts in the sink, dried them and quickly reassembled the machine ready for next time. I’m keen to try other juices with ingredients like beetroot (good quality ready-made beetroot juice is really expensive to buy in the shops), blueberries and mangoes which I’ve had in home-made smoothies before. Smoothies are very filling – especially if they are so thick you almost have to chew them – but over spring and summer it’ll be good to have the lighter option of juices.

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The pulp that resulted from the two juices that I made was pretty dry which indicates that the juicer does a very good job of extracting as much juice as possible. Rather than waste the pulp I’ll use it to make vegetable soup or vegetable patties, which is a benefit you don’t get from shop-bought juices.

Overall and bearing in mind I’m a juicing novice with nothing to compare this model to, I’d rate the L’Equip XL Juicer with pulp extraction as follows:

Easy to use:            5/5

Easy to clean:         5/5

Easy to assemble:   5/5

A note for any followers of ‘Slimming World’ (like me) – when you make fresh juice it does contain Syns. I’ve checked these on the Slimming World app and generally you have to calculate 1.5 – 2 Syns per 100mls of fresh fruit or vegetable juice which isn’t excessive in my opinion so you could treat yourselves to an occasional fresh fruit or green juice every once in a while without affecting weight loss. Making your own juice is so much better than buying it from a shop because there are no added preservatives or bulking ingredients.

One final point – I’d recommend drinking the juices within 15 minutes of making them as they can discolour if you leave them too long (green juices have a tendency to look a bit ‘muddy’ if left although the flavour is unaffected). If you decide to make a juice and keep it in the fridge overnight, it may separate but will be fine once you stir it.

 

Disclaimer: Steamer Trading provided me with the L’Equip Juicer in return for an honest and objective review. The above represents my genuine opinion of this product and I’d be happy to discuss my first juicing experience further with anyone who is considering buying one. I can be contacted via email: littlepinkkitchen@hotmail.com.

 

The juicer is available to purchase here:  https://www.steamer.co.uk/electricals/juicers-blenders/l-equip-215-xl-juicer.html

 

 

 

 

 

 

 

Posh Porridge? I don’t mind if I do…

On cold mornings there’s nothing like a hot, steaming bowl of porridge to set you up for the day. Except that porridge on its own can be a little dull. I’ve never been the type of person to make it with water as it makes it taste like wallpaper paste. Oh no, I like my porridge to be a little luxurious and so back in the days when I was over 6 stone heavier than I am now, my porridge often contained nuts, seeds, fruit and even a touch of cream. To think I thought the nuts and stewed fruit made it healthy. How deluded can you be?

When I started to lose weight, my porridge contained semi-skimmed milk, a grated apple and some cinnamon which tasted good but after a while became a little “samey”. That made me look at other additions that would also be good for me and fill me up. I’ve since tried “carrot cake porridge” using grated carrot in place of apple and adding nutmeg as well as cinnamon and also – somewhat surprisingly you may think – sweet potatoes and pumpkin. I highly recommend these if you want a really REALLY filling breakfast.

My latest porridge related recipe was inspired by Mullerlight yoghurts who have just introduced a “Cherry Bakewell” flavour in conjunction with Slimming World. The classic flavour combination of cherries and almonds is always a winner in my house but at the moment cherries are out of season and I tend not to eat nuts as I usually can’t stop until an entire packet has been emptied!

So I had to be creative for my next porridge extravaganza and turned to my baking supplies cupboard (not that I bake these days…. too much temptation) to get some ideas.

The result was a “Raspberry Bakewell” flavoured baked porridge breakfast that is *FREE* on the Slimming World plan (if you use some of your Healthy Extra milk allowance). A good quality brand of almond essence (I use Nielsen Massey) gives you the hint of “bakewell” without adding any fat, calories or Syns and adding the raspberries at the end gives a burst of flavour as you tuck in.

It’s porridge but definitely a bit posh.

Give it a try and let me know what you think.

 

Ingredients

40g porridge oats

½ teaspoon baking powder

1 teaspoon granulated sweetener

1 egg, beaten

175mls milk (I use 1% fat these days but semi skimmed or other is fine)

½ teaspoon good quality almond essence

Small handful of fresh raspberries

Method

Preheat your oven to Gas Mark 4, Fan 160 degrees C or 180 degrees C.

Mix the porridge oats, baking powder and sweetener together in a bowl.

In a jug, beat the egg and add the milk and almond essence. Mix well.

Stir the wet ingredients into the dry and pour the mixture into a small ovenproof dish. The one in the photos is 5 inches (14cms) in diameter.

Bake in the centre of the oven for 20 – 25 minutes or until the top is golden and no longer ‘wobbles’ if you wiggle the dish. You want it to be slightly firm – not like cement – although if you leave it for a while before eating it will thicken up.

Serve topped with the fresh raspberries.

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Just out of the oven!

 

 

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Mmmm. Delicious.

 

 

 

 

 

Guilt Free ‘Cream’ Cheese

Having lost over 5 stone with Slimming World in less than a year, I’ve changed my eating habits drastically and feel so much better for it. It has been a challenge to overcome the cravings I frequently used to have for butter, cream, chocolate, cakes, anything with salted caramel in it and salt and vinegar crisps (to name but a few things) but I’ve done it. What helped me to lose weight was creating healthier versions of certain dishes that I used to love even though they weren’t always good for me. I now spend a lot of time in the kitchen working on new recipes and ensuring they taste as good as the ‘full fat’ versions but are much better for you.

One thing I used to like quite a lot was rich, creamy (and calorie laden) garlic and herb soft cheese. And I ate quite substantial portions of it as I didn’t seem to have a full button. So, in order to have an occasional indulgent cheese fest, I needed to come up with a recipe that would satisfy my cheese-y tooth while adhering to the Slimming World guidelines.

So, here is my recipe for a FAT FREE (yup, you read that correctly) creamy tasting garlic and herb cheese that is good spread on bread, bagels and buns or dolloped on a jacket potato or chilli dish. The possibilities are endless. I’ve used chives but you could use any herbs you like. I like the cheese made with fresh garlic but when I don’t have any I use garlic granules. The small amount of sweetener counters the slightly sour taste of the quark but you can leave it out if you wish.

While you can play around with the added ingredients, the key thing in this recipe is that you have to strain the cheese for at least 8 hours, preferably overnight, in the fridge. This is what changes the consistency and fools you into thinking that a thicker cheese must mean a creamy cheese. Yes, it’s thicker but you can eat copious amounts of it with a clear conscience because it’s FAT FREE!

Ingredients

250g fat free quark (usually at the end of a supermarket cheese aisle)

1 ½ tablespoons of fresh or dried chives. If fresh, snip them into small pieces

½ teaspoon granulated sweetener

¼ teaspoon of garlic powder or 1 small/medium fresh garlic clove, crushed

Salt and pepper to taste

 

You’ll need a nut milk bag (Amazon or health food shop purchase) or a jam straining bag.

 

Method

Place all of the ingredients in a small bowl and mix together with a spoon.

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You should end up with a fairly sloppy textured mixture, like this:

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Take a nut milk bag (pictured) or jam straining bag, and spoon the mixture into it.

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You then need to suspend the filled bag over a bowl to catch the liquid that comes out of the cheese. I have to improvise with a silicone spatula (see photo) but I think that’s a sign of a creative cook!

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Place the bowl and the suspended cheese filled bag in the fridge for 8 hours or overnight.

You can see how much liquid comes out of the cheese in this photo.

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Once strained, tip the now firm cheese into a small bowl. If not eating immediately, cover with cling film and keep in the fridge.

Eat and enjoy!

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For any Slimming World members reading this, as this creamy cheese is actually fat free quark it is a FREE FOOD and not a Healthy Extra A choice like many other cheeses. How brilliant is that?

 

 

 

The Norfolk Deli – A Review

For my second in a series of articles on local Norfolk food producers, I took the opportunity to visit Hunstanton to meet Mark and Rosie, the husband and wife team who own and run “The Norfolk Deli”. I’ve been following their Facebook page and Twitter feed for quite a while and I’ve been impressed with the glorious photographs of all the edible goodies – many made in store – they regularly post.

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When I walked into the Deli, the vast array of products immediately caught my eye: jars, bottles and packets of all shapes and sizes not to mention fresh bread, cakes and chocolate. At the far end of the shop was a counter brimming with a huge assortment of cheese as well as sausage rolls, pork pies, cold meats and mini quiches. In fact, there was so much food I was beside myself. The Deli is a foodie heaven reminiscent of traditional delicatessens you find in France or Italy.

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I then discovered the Deli also had a downstairs where there was a wine cellar, more food products, the “Gift Hamper Station” and four tables where people could eat the sandwiches or salads they’d purchased upstairs.

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After my whistle-stop tour, I sat down with Mark and asked how he and Rosie came to own the Deli. Mark said he had previously worked in the IT industry for 30 years and Rosie had been an actress and a midwife (amongst other things). Rosie had grown up with parents who had run a B&B and owned a café and Mark said that they both grew up in families where food was appreciated. The idea of doing something food-related had been in Mark’s mind for a good ten years but it was only when their three children had left home that the couple felt the time was right.

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Mark and Rosie considered setting up a B&B or running a pub but once they’d been to Hunstanton in 2013 and viewed the Deli premises, they felt that it was the ideal business for them to take over and build on. They opened their doors in January 2014 and are open seven days a week.

I was astonished to learn that they do everything themselves from working in the shop, updating the website, making cakes, inventive salads and other food items, making up gift hampers, mail order as well as more recently producing ready meals and undertaking outside catering.

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Their hard work has paid off as the Norfolk Deli has won several awards including most recently the “Muddy Stilettos” 2016 award for “Best Deli” and the 2015 “Norfolk Food & Drink Award” for “Best Independent Retailer”. Other recognition includes being a finalist in the 2016 national “Farm Shop and Deli Awards” and being a finalist in two categories in the “Kings Lynn Mayor’s Business Awards” namely “Business Person of the Year” and “Independent Retailer”.

One event that Mark attended in September this year as a finalist was the “Café Life Awards” where he had entered the “New York Bagel Challenge”. Mark described this occasion as “a fashion show for sandwiches” although it is in fact a trade show for the fast food industry. With well-known national companies such as Pret a Manger, Subway and Marks & Spencer taking part in this event every year, it was testament to Mark and Rosie’s increasing reputation – despite being a comparatively young business – that one of their recipes made the finals.

Mark and Rosie believe that being a good retailer is not just about having an “open” sign on the door. I’d say that the Norfolk Deli isn’t simply a shop: it’s a place where you can try and buy a wide range of locally produced items, you can buy a sandwich and eat in or take it away, you can order a gift hamper that will be delivered free of charge, you can browse the wine cellar and purchase made-on-the-premises bread, cakes and other treats. There is a selection of over 60 cheeses, over 30 cold meats / hams and at least a dozen types of olives and antipasti. You can even order a wedding cake made of cheese!

Mark and Rosie’s recent move into outside catering means they are able to provide food and drink for business meetings, product launches, parties or private events and they also have an online “click and collect” service for takeaways.

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When you’re next in North Norfolk, I’d highly recommend a visit to The Norfolk Deli in “Sunny Hunny” but if you can’t get there, have a look at their stylish interactive website which Mark designed and keeps constantly updated: www.norfolk-deli.co.uk

 

The original version of this article appeared on the Norfolk Places website – www.norfolkplaces.co.uk – in November 2016.

 

2016 -A Review

As we rapidly approach 2017, I thought I’d take some time to review my significant moments of the past year and consider what I learned from them.

As many of you know, we relocated to North Norfolk in December 2015 so for us, 2016 promised to be an exciting year. We bought a house in March and moved in just after Easter. After living in south London for almost 20 years and inhaling relentless diesel fumes, encountering the ‘angry brigade’ with alarming regularity – you know, the road ragers, the commuter ragers, the supermarket queue moaners – and being bombarded by constant noise, it has been a joy to live in a small, quiet village in the country.

We wake up to glorious silence, only broken by the occasional squawk of the pheasants or the singing of the gentler dawn chorus. What a change from our previous house which being on a rat run meant traffic noises started early, drowning out the sounds of any wildlife which dared to rear its head. Our Norfolk neighbours are friendly and always stop for a chat. Very different from say, Croydon, where if you caught anyone’s eye they’d look at you as if you were an axe murderer. Or maybe they were afraid you’d identified them as one. We support local shops and farm producers where possible and I’m sure things like potatoes taste more ‘potato-ey’ than if you buy them in a supermarket. I’ve attended various Farmers’ Markets in the area and have made contact with small, local food producers, deli owners, cafe and restaurant owners and others who are putting Norfolk on the foodie map of Great Britain. While we’re not quite leading the ‘Good Life’ (no goat called Geraldine in our garden), it’s certainly a vast improvement on our previous one.

We’re fortunate that following the move and the down-sizing involved, I’m able to work on a part-time basis while my husband stays at home as the ‘Domestic, Garden and Cocker Spaniel Manager’. In our early 50s, we’ve finally discovered the meaning of ‘work-life balance’ and it’s an excellent feeling. We bring home less money but we’re so much happier. So many well-known people have passed away in 2016 with some not that much older than us. Who really wants to work until they drop or drop before they’ve even had a chance to enjoy life? Hubby and I both had near death experiences in the last few years: he had an undiagnosed heart problem in 2012 that was almost fatal and in 2013 I was involved in a road traffic accident that nearly polished me off. As a result we decided that the time was right to take life by the horns and enjoy whatever time we have left. That’s why we’re now in Norfolk and loving it.

Once we’d settled in to our new house, I thought I’d better find a job which wasn’t as easy as it would have been in London given that my area of HR is a bit specialised, but I persevered. After a couple of false starts in jobs that weren’t right for me (memo to self – never take the first offer or the second if it’s worse than the first), I found my ideal position working as an HR Manager for a local animal sanctuary. It’s a big change from my previous HR roles in corporate type organisations: I’m based in a shed on a farm, there’s a lot of mud, and I have to walk 200 yards to a portacabin loo which can be a challenge when it’s minus 4 degrees outside or bucketing down with rain! As I write this during my lunch break, I’m wearing a woolly hat, fingerless gloves, a thermal vest, a thin fleece, a thicker fleece over the top, tights under my trousers, thick socks and walking boots. This is ‘office chic’ Norfolk country style. No more early morning decisions about what shirt to wear or whether I need to iron a suit for meetings. I may look like a bag lady – the grey hair probably doesn’t help – but I’m warm (mostly) and still getting the work done. And, even better, I have an outstanding view across the fields: I see happy cows; horses; sheep; pigs; goats and I get frequent cuddles and licks from puppies in the dog rescue centre. Unlike when I worked for a well-known telecommunications company or an equally prominent clothes, food and home goods retailer (not just any retailer, you know the one), I feel I’m doing something worthwhile and not just increasing share-holders’ profits.

The other significant change in my life is ending 2016 almost 5 ½ stone lighter than I was in January. After 30 years of yoyo dieting, the odd cranky eating regime (I don’t recommend the grapefruit and hardboiled egg diet) and even the very low calorie liquid diet that knocked off 7 stone in 6 months (regained within 18 months), I found Slimming World and it has completely changed my life.

People who have never been overweight, fat, morbidly obese, or even slightly porky will never be able to understand quite how it affects the lives of people who are. I’m generally seen as an outgoing, lively person but underneath the formerly fat, seemingly jolly exterior was a desperately unhappy individual with low self-esteem and a high level of self-loathing. If I couldn’t love myself, how could I expect anyone else to? I was very fat, extremely miserable and a compulsive eater. All this psychobabble about ‘comfort eating’ is a load of tripe in my experience. I’d eat when I was happy (to ‘celebrate’), upset (to ‘compensate’) or stressed (to ‘calm down’). I’d eat when I was hungry and when I wasn’t. Eating didn’t cheer me up or comfort me – it made me feel even worse but I was caught in a never-ending cycle and genuinely believed it would never change. While I did lose weight on the ‘good’ diets I tried such as WeightWatchers and Rosemary Conley, I was always hungry. Calculating ‘points’ was time-consuming and you had to buy all the WeightWatchers paraphernalia in order to do it. I lost a stone in 2015 having attended WW for about 8 weeks but lost the will to live at that point and gave up.

When I joined Slimming World in Norfolk on 5th January 2016, I didn’t expect to have the success I’ve achieved. I thought I’d probably last a couple of months and then it would go the way of other fruitless weight loss attempts. How wrong I was. Once I’d got to grips with the plan I was off – and so were the unwanted pounds. I attended the group every week and made lots of new friends, all fighting the same battle as me. With Slimming World, there is minimal weighing and measuring of food and you can eat satisfyingly large amounts and still lose weight. Of course, over 30 years of bad habits don’t disappear overnight and I’ve had the occasional wobble when chocolate or cake has called to me very loudly but I’ve always got back on track very quickly and continued to lose weight. At the time of writing this, I’ve lost a total of 6 stone 4 ½ lbs since March 2015. By the end of March 2017, I’m certain I will have reached my target (1 and a half stone to go) and I know that I won’t ever be the fat, fiftyish, frumpy friend again because I have changed my eating habits for life thanks to Slimming World. If I can do it, anybody can. My only regret is that I wasted time and money on all those other diets over many years and ended up chunkier than ever.

One thing I’m disappointed about was not keeping up with my blog in 2016 as much as I’d planned. The house move, job hunting and the diet took up most of my time and the blog – which largely featured cakes and baking when I started it – took a back seat. I’m hoping to change that for 2017 as I enjoy writing and have quite a few ideas for new posts. I need to learn a few more technical things about WordPress and may need to upgrade so that I can do things with widgets and plug-ins (finding out what they are will be my first priority!). The focus will still be food – obviously – but geared towards healthier eating while not compromising on flavour. I plan to continue interviewing local Norfolk food producers for the blog and a Norfolk travel website, undertake product reviews and lots more.

So what did I learn in 2016? Firstly, that there is life after London and that moving to the country has benefitted my health, well-being and self-esteem enormously. Secondly, looking for a job can be challenging especially when one is over 50 (ahem!) but with some positive thinking and creative approaches, the right job is out there so never lose heart. Finally, you can change your life for the better, whether it’s a new house, a new job or a new body. In one short year, my life has improved beyond my expectations and I will be eternally grateful to every single person who has helped me along the way.

I wish you all an adventurous 2017 and hope that you achieve your dreams – they are within reach. They really are.

 

Nadiya Hussain Q & A

To whet your appetite for the BBC Good Food Show at Olympia, London from 11th – 13th November 2016, here’s a mini Q&A soundbite from Nadiya Hussain, the 2015 Great British Bake Off winner (as if I needed to remind you). Sadly it wasn’t an interview with me but via the publicity people who organise the Show who have kindly allowed me to post it here.

Q. What is your favourite dish to cook?

N.H. I love one pot dishes. So a chicken tagine, with preserved lemons and dates. Served with lemon couscous.

Q. What is your top tip for festive cooking?

N.H. Try and do as much in advance. I like to pre prep anything that can be done and then par cook anything that can be finished off last minute. I always par cook/blanch my roasties and then freeze them and cook again in fat to get them really crispy.

Q. What is your most treasured item in the kitchen?

N.H. My favourite thing in the kitchen has to be my micro plane. I can’t believe how well those things grate the zest of any fruit. I’m always mesmerised. But my treasured item would have to be my oven as without it I’m quite literally half a person. Recently moving house I hadn’t used an oven for 9 days – it’s the longest I have been without baking and it was pretty tough.

Q. What are you most looking forward to about the BBC Good Food Shows?

N.H. I have attended the BBC Good Food Shows before but this year it will be interesting to come back since so much has changed. Very excited to be a part of it all.

Q. What new ingredient or ingredients are you inspired by right now?

N.H. I am loving yellow ras-el-hanout. It works so well as a coating on fish but it’s even better with slow cooked lamb.

 

Don’t forget that I have two *FREE* tickets up for grabs – you can go to the Show in London on Friday 11th November or Sunday 13th November 2016. Follow me on Twitter for details of how to enter the draw – @TheLittlePK.

 

www.bbcgoodfoodshow.com