Healthy Weight Watchers recipes: Spring lamb stew and baked berry porridge
TRIED-and-tested comfort food recipes from our celebrity chef, Aldo Zilli.
Hello readers. It’s back to business now as we look forward to the year ahead; a new year, a new you. For me this means continuing my healthy eating plan and more exercise.
January is a busy time of year for me and it can be difficult to plan meals. But when I find time I enjoy going to markets to find fresh local ingredients.
This week’s book, Weight Watchers One Pot, is full of recipes that make healthy eating appealing.
By adding lots of seasonal vegetables to the dish you not only cut down on unwanted calories, but you make an attractive meal as well. I’ve chosen the spring lamb stew and baked berry porridge. Have fun trying out these bright recipes on a dark January evening. Ciao!
BAKED BERRY PORRIDGE
100g raspberries
100g blackberries
150g strawberries, hulled and quartered
150g blueberries
150g porridge oats
½ tsp ground cinnamon
A pinch of salt
300ml skimmed milk
1 egg
3 tbsp agave nectar
4 tbsp 0% fat natural Greek yoghurt
SERVES: 4
PREPARATION: 10 MINUTES
COOKING TIME: 20-25 MINUTES
Preheat the oven to 190°C/374°F/Gas Mark 5. Put half of the raspberries, blackberries, strawberries and blueberries into a medium baking dish.
Mix the oats, cinnamon and salt together in a small bowl, and scatter the mixture over the fruit.
Whisk the milk, egg and agave nectar together in a jug and pour it over the oats and fruit. Scatter the rest of the fruit over the top and bake for 20-25 minutes until the liquid is absorbed and the fruit is soft. Serve the berry porridge warm with the Greek yoghurt.
CLASSIC SPRING LAMB STEW
Calorie controlled cooking spray
400g lean lamb leg steaks, cut into chunks
8 shallots, halved
8 baby leeks, trimmed and cut into 3-4 pieces
400g small carrots, halved lengthways
400g small new potatoes, scrubbed
1.2 litres vegetable stock from 2 cubes
2 tbsp chopped fresh parsley
100g fresh or frozen peas
Salt and pepper
2 tbsp cornflour
SERVES: 4
PREPARATION: 20 MINUTES
COOKING TIME: 55 MINUTES
Mist a large heavy-based pan with the cooking spray. Add the lamb, a handful at a time, and cook over a high heat until sealed and browned – about 3-4 minutes.
Add the shallots, leeks, carrots, new potatoes, stock and 1 tbsp of parsley. Bring to the boil, then reduce the heat and simmer, covered, for 45 minutes.
Add the peas to the stew, stir, and season to taste, then cook for a further 5 minutes.
Blend the cornflour with 3 tbsp of cold water and add to the stew, stirring until thickened. Add the remaining parsley, then ladle into 4 warmed bowls and serve.