FREE INSIDE: Slimming World’s all-time favourite dishes

EXCLUSIVE 4-PAGE SUMMER RECIPE PULLOUT

Think of a plateful of creamy chicken tikka masala, a juicy cheese and bacon burger or even a succulent fish pie.

You might assume that none would be featured as part of a successful healthy eating plan — but you’d be wrong.

For these mouthwatering dishes are among the best-kept weight-loss secrets known to generations of Slimming World members — all of them living proof that it is possible to love your food while shedding unwanted pounds.

now the wonderful meals have been collected together in a book of members’ best-loved recipes, titled 50 Golden Greats, to celebrate Slimming World’s 50th anniversary this year.

The book is usually available only to Slimming World members, but today as part of a fabulous series in the Mail, we are sharing a scrumptious selection exclusively with you.

in Saturday’s Weekend magazine and in yesterday’s Mail on Sunday, we brought you meal planners to help you lose up to half a stone in two weeks* by simply selecting a breakfast, lunch and dinner from each category daily.

FUSS-FREE IDEAS

TodaY, to inspire you further, we are focusing on the star recipes that have won the hearts of members of Britain’s favourite weight-loss programme.

Slimming World currently has 900,000 members and 19,000 weekly group meetings — and more people choose to attend one of its meetings than those of any other weight-loss organisation in the Uk and ireland.

For those who prefer to go digital there’s also a brand new and updated online programme.

as you’ll see, the fuss-free recipe ideas we feature in this pullout are made from readily available, everyday ingredients — and all of the dishes here have formed a key part of successful weightloss programmes for millions of people over five decades.

Enjoyed as part of the overall, balanced Slimming World healthy eating plan, tasty meals such as these can help you banish extra weight for good.

SERVES 4 — ready in an hour

2 back bacon rashers, all visible fat removed, roughly chopped 2 onions, roughly chopped 2 carrots, diced 2 celery sticks, roughly chopped 2 garlic cloves, crushed 500g lean beef mince (5% fat or less) 2 x 400g cans chopped tomatoes 2 tsp dried oregano 1 beef stock cube 500g dried spaghetti Fresh basil leaves, to serve

4 level tbsp freshly grated Parmesan, to serve

Salad, to serve PLACE a large non-stick frying pan over a medium-high heat. Add the bacon, onions, carrots, celery, garlic and 3 tbsp water and stir-fry for about 7 minutes, adding a splash more water if needed. Add the beef and cook for 3 minutes or until browned, breaking up any lumps with a spoon. Drain off any fat in the pan, then add the chopped tomatoes and oregano, crumble in the stock cube and bring to the boil. Cover, reduce the heat to low and simmer for 30 minutes. When the bolognese sauce has about 10 minutes to go, cook the spaghetti according to the pack instructions. Drain the spaghetti and divide between shallow bowls. Season the bolognese sauce to taste and spoon it over the spaghetti. Scatter over the basil leaves, sprinkle the Parmesan evenly and serve hot, accompanied by salad.