Healthy recipes to help you lose up to a stone for summer  (2024)

Worried about loved ones, lonely at home and stressed about financial security, it can be all too easy to tell yourself it doesn’t matter what you eat during this lockdown.

As the Coronavirus pandemic sweeps the world and we’re mostly confined to inside the walls of our homes, many of us have found ourselves slipping into some unhealthy eating patterns.

If you find yourself constantly rummaging in the fridge out of boredom, cheering yourself up with chocolate or failing (again) to find the motivation to exercise, then you’re certainly not alone.

As we’re also moving less and unable to exercise as we normally would, it can be demoralising to discover how quickly unwanted pounds begin to stick to your waistline… on top of everything else.

‘There are many things we cannot influence at the moment, such as how long lockdown will last, but there are some key ways we can be in control of our lives.

'This includes what food we put into our mouths, how much time we spend on social media and whether we make the most of the opportunities we have to get out in the fresh air,’ says Julia Westgarth, Head of Programme, Publishing and Content at WW®, whose role includes making sure members understand how the myWW programme can help them achieve their goal.

Research shows that the more you feel in control of your life, the more likely you are to feel positive and make healthier decisions.

That’s why, to help you navigate this extraordinary crisis and its challenges, the Daily Mail has teamed up with the nutritional and scientific experts at WW, formerly known as Weight Watchers, in a brilliant exclusive series to help you take care of your physical and mental wellbeing during the Coronavirus lockdown.

Starting in today’s Weekend magazine, continuing in tomorrow’s Mail on Sunday and all next week in the Daily Mail, we will be bringing you tried-and-tested, nourishing WW recipes to help you shed any extra weight you may have gained since lockdown began or to maintain your weight, healthily and enjoyably.

But it’s not just our bathroom scales that are counting the cost of Covid-19. Isolated at home and anxious about work, money and health, many of us are also finding it hard to cope with stress and anxiety levels.

Snacking and comfort eating can make this worse by tipping us into a demoralising cycle of guilt and self-criticism.

This is why our inspiring series will also include advice from WW’s scientists and behaviour experts, with tips on how to cope with the mental pressures of staying at home.

Every day next week, in our four-page specials in the Daily Mail, WW experts will offer their insights into how to combat emotional eating, cope with loneliness and anxiety, and give science-based tips for stress-busting.

There will also be a daily section on exercise routines you can do at home without any specialist equipment to help you reap the mental and physical benefits of being as active as possible.

‘You don’t have to come out of this period ten pounds heavier,’ says Julia.

Following WW’s flexible eating programme, myWW® can not only help you lose up to two pounds a week but also guide you towards naturally eating more healthily.

Scientifically proven to be successful and specifically designed to fit around your own lifestyle and the foods that you like to eat, myWW® gives you the choice of three food plans – Green, Blue and Purple, each of which offers you the same weight loss results and health benefits.

You can tuck into dishes such as oat waffles with mixed berries, sticky peanut butter chicken or salmon and dill pasta (all featured in the following pages) secure in the knowledge they will not only help your waistline but also your health.

In next week’s Daily Mail, we will share clever ideas for quick lunches to make when you’re Working From Home (WFH), meals to boost your mood and health, dishes to make when you’re cooking for one and (because we all need treats to look forward to) ideas for baking with children and sweet treats – plus some of your favourite fakeaway dishes.

All our featured WW meal suggestions include easy-to-source ingredients and store cupboard staples that won’t cost the earth – as well as fuss-free preparation instructions.

So why not turn over to today’s mouth-watering recipe suggestions and make a start on a lighter lockdown right now?

YOUR SIMPLE BUT EFFECTIVE WORKOUT

BREAKFAST

Coconut, cardamom & blueberry porridge

Serves 1 l Prep time 2 minutes plus standing l Cook time 5 minutes

• 160ml Alpro coconut drink, plus extra to drizzle
• 50g blueberries (fresh or frozen)

From the storecupboard

• 30g porridge oats
• 2 cardamom pods

Put the oats and coconut drink in a pan and bring to the boil. Squash the cardamom pods with a rolling pin until they’ve just split open and add to the pan. Reduce the heat to a simmer and cook for 4-5 minutes, stirring until thick.

Once the porridge is cooked, stir in the blueberries and cook for a further 1 minute until they start to soften. Remove and discard the cardamom pods and serve the porridge with 1tbsp Alpro coconut drink drizzled over the top.

Moroccan style avocado on toast

Serves 4 l Prep time 5 minutes l Cook time 5 minutes

• 1½ avocados, peeled and stone removed (about 235g prepared weight)
• Juice of ½ a lemon
• 1 garlic clove, crushed
• 4 x 30g slices fresh sourdough bread (or use frozen)
• 2tsp pomegranate seeds (optional)

From the storecupboard

• 1tsp ras el hanout spice mix

Cut ¾ of the whole avocado into 12 slices. Put all the remaining avocado in a small bowl with the lemon juice and garlic, and mash with a fork.

Season to taste. Toast the bread, then spread with the mashed avocado and top with the avocado slices. Scatter with the pomegranate seeds, if using, and serve sprinkled with the ras el hanout.

Nutty granola

Serves 10 l Prep time 5 minutes l Cook time 20 minutes

From the storecupboard

• 120g porridge oats
• 25g wheat bran
• 60g flaked almonds
• 70g clear honey
• ½tsp ground cinnamon
• A pinch of salt
• 45g golden or regular raisins
• 30g flaxseeds

Preheat the oven to 180°C/fan 160°C/ gas 4. Spread the oats and wheat bran on a baking tray. Bake, stirring often, for 10 minutes until lightly browned. Meanwhile, combine the almonds, honey, cinnamon and a pinch of salt in a large bowl. Add the toasted oat mixture and stir to combine.

Spread back onto the baking sheet and bake, stirring often, for 10 minutes until dark golden brown. Transfer to a bowl, then stir in the raisins and flaxseed.

Let cool completely before storing in an airtight container. A 35g serving with 125ml skimmed milk will be green 7/blue 7/ purple 6 SmartPoints.

Oat waffles with mixed berries

Serves 2 l Prep time 10 minutes plus standing l Cook time 10 minutes

• 125ml oat milk
• 3 small ripe bananas, roughly chopped (you’ll need 250g in total)
• 4tbsp plain soya yoghurt (or 0% fat natural Greek yoghurt)
• 200g strawberries, hulled and quartered (fresh or frozen)
• 150g raspberries (fresh or frozen)
• 150g blueberries (fresh or frozen)

From the storecupboard

• 75g porridge oats
• 2tsp maple syrup

Put the oat milk, oats and bananas in a food processor and blitz until you have a smooth batter. Leave to stand for 20 minutes – the mixture should be thick, but pourable.

Preheat a waffle maker according to its settings. Pour in the batter, being careful not to overfill – this mixture is enough to make 2 square waffles. Cook according to your waffle-maker instructions until the waffles are cooked through and golden.

Serve topped with the soya yoghurt and berries, with the maple syrup drizzled over.

LUNCH

Baked potatoes with ricotta & roasted tomatoes

Serves 4 l Prep time 10 minutes l Cook time 1 hour 20 minutes

• 4 x baking potatoes (180g each)
• 320g cherry tomatoes
• 2 sprigs of fresh thyme
• 75g ricotta

From the storecupboard

• Calorie-controlled cooking spray
• 1½tsp olive oil
• 1½tsp balsamic vinegar
• Salt and freshly ground black pepper

To serve (optional)

• Mixed salad leaves

Preheat the oven to 200°C/fan 180°C/gas 6. Prick the potatoes all over with a fork, put on a baking tray and mist with cooking spray. Bake for 1 hour 20 minutes, until tender with a crisp, golden skin. Meanwhile, put the tomatoes and thyme in a small baking dish and drizzle with the oil and balsamic vinegar.

Season to taste andtoss to coat. Bake alongside the potatoes for the final 35 minutes of cooking time. Remove the potatoes and tomatoes from the oven, and discard the thyme.

Split thepotatoes and top with the ricotta and tomatoes. Drizzle over any juices from the baking dish, season with pepper and serve, with salad leaves if liked.

Broccoli & Cheddar quiche

Serves 6 l Prep time 15 minutes l Cook time 50 minutesFreezable

• 375g sheet shortcrust pastry, defrosted (you will only use about 225g)
• 350g broccoli, broken into florets and stems roughly chopped (or use frozen)
• 3 eggs
• 75g half-fat crème fraîche
• 50g half-fat Cheddar cheese, grated

From the storecupboard

• 2tsp Dijon mustard

To serve (optional)

• Mixed salad leaves

Preheat the oven to 200°C/fan 180°C/ gas 6. Unroll the pastry sheet, then use a rolling pin to roll it out further so that it’s large enough to line a 21cm shallow, loosebottom tart tin. Trim and discard the excess pastry, then line the pastry case with baking paper.

Fill with baking beans or uncooked rice and blind bake for 15 minutes. Remove the beans and baking paper, then bake for a further 5-8 minutes, until golden.

Meanwhile, blanch the broccoli in a pan of boiling water for 3-5 minutes, until just tender. Drain and refresh under cold running water, then pat dry with kitchen paper and set aside. In a jug, whisk together the eggs, crème fraîche, mustard and 40g of the cheese.

Scatterthe broccoli over the base of the blindbaked pastry case then pour the egg mixture over. Scatter with the remaining cheese and bake for 25 minutes until the filling is set but still wobbles slightly in the centre when gently shaken. Remove from the oven and let cool slightly before releasing from the tin and serving, with salad leaves if liked.

Spicy prawn laksa

Serves 4 l Prep time 5 minutes l Cook time 20 minutes

• 165g peeled raw king prawns (or use frozen, defrosted)
• 175g baby corn, halved lengthways (or use tinned or frozen)

From the storecupboard

• 4tbsp Thai green curry paste
• 400ml fish stock, made with 1 stock cube
• 200ml tinned reduced-fat coconut milk
• 1tbsp soy sauce
• 200g rice noodles

To serve (optional)

• Fresh coriander leaves

In a pan, whisk together the green curry paste, fish stock, coconut milk and soy sauce until well combined. Bring to the boil, then simmer for 15 minutes. Cook the noodles according to the packet instructions, then drain and divide between 4 bowls.

Add the prawns and baby corn to the broth and poach for 3-5 minutes, until the prawns have all turned pink. Divide between the bowls, pouring the broth over the noodles, and serve sprinkled with fresh coriander, if liked.

Tuna, green bean & bulgur wheat salad

Serves 4 l Prep time 10 minutes l Cook time 20 minutes

• 300g green beans, trimmed (or use tinned or frozen)
• Grated zest and juice of 1 lemon

From the storecupboard

• 150g bulgur wheat
• 2 x 160g tins of tuna in spring water, drained and flaked
• 1tsp clear honey
• 2tbsp tahini paste
• Salt and freshly ground black pepper

To serve (optional)

• Chopped fresh flat-leaf parsley

Cook the bulgur wheat according to the packet instructions, then set aside to cool. Bring a pan of water to the boil and cook the green beans for 2 minutes.

Drain and rinse undercold running water to stop them from cooking further. Put the beans in a large bowl with the bulgur wheat and toss together. In a separate bowl, whisk together the lemon zest and juice, tahini, honey and 2tbsp of water, then season to taste.

Fold the tuna through the bulgur wheat, and divide between four plates. Drizzle with the dressing and serve, garnished with parsley if liked.

Coronation chickpea open sandwich

Makes 4 l Prep time 5 minutes l Cook time 2 minutes

• 150g 0% fat natural Greek yoghurt
• Juice of ½ a lemon, plus a few wedges to garnish
• 1tbsp finely chopped fresh coriander, plus extra to garnish
• 4 x 40g slices of sourdough bread
• 40g rocket

From the storecupboard

• 2tbsp mango chutney
• 2tsp mild curry powder
• 2 x 400g tins of chickpeas, drained and rinsed
• 25g sultanas
• Salt and freshly ground black pepper

Put the mango chutney, curry powder, yoghurt and lemon juice into a large bowl and stir to combine. Add the chickpeas, sultanas and chopped coriander, season to taste, and stir.

Toast the bread, then top each slice with some rocket followed by the chickpea mixture. Garnish with the extra coriander, then season to taste and serve with lemon wedges on the side.

DINNER

Fennel grilled chicken with apple & potato salad

Serves 4 l Prep time 15 minutes plus resting l Cook time 35 minutes

• 800g new potatoes, halved or quartered if large (or use tinned)
• 4 x 165g skinless chicken breast fillets (or use frozen, defrosted)
• 5tbsp 0% fat natural Greek yoghurt
• 2 Braeburn apples, cored and cut into matchsticks
• 1 red onion, thinly sliced

From the storecupboard

• 1tbsp fennel seeds
• Salt and freshly ground black pepper
• Calorie-controlled cooking spray
• 1tbsp white wine vinegar
• 1tsp Dijon mustard

Put the potatoes in a pan of cold water. Bring to the boil and simmer for 20-25 minutes or until tender. Drain and leave to cool in a colander. If you’re using tinned, simply drain and dry them, halving if large.

Meanwhile, put the chicken breasts between 2 sheets of baking paper and bash with a rolling pin to tenderise – do this in batches. Mix together the fennel seeds and some seasoning, then sprinkle over both sides of the chicken.

Mist withcooking spray. Heat a non-stick griddle or frying pan over a high heat and fry the chicken for 6-8 minutes on each side until cooked through.

Transfer toa warm plate, cover with kitchen foil and leave to rest for 10 minutes, then slice. In a large bowl, whisk together the yoghurt, vinegar and mustard, and season to taste. Add the potatoes, apples and onion to the dressing and toss gently to coat. Divide between plates and serve with the chicken.

Butternut squash & tofu Thai curry

Serves 4 l Prep time 10 minutes l Cook time 35 minutes l Freezable

• 800g butternut squash, peeled, deseeded and cut into 2cm chunks
• 280g firm tofu, cut into 2cm chunks

From the storecupboard

• Calorie-controlled cooking spray
• 3tbsp Thai green curry paste
• 200ml vegetable stock, made with ½ a stock cube
• ½ x 400g tin reduced-fat coconut milk
• 240g brown basmati rice
• Salt and freshly ground black pepper

To serve (optional)

• Finely chopped fresh coriander

Mist a large non-stick lidded wok or frying pan with cooking spray and put over a medium heat, then stir-fry the butternut squash for 5 minutes, until starting to soften.

Add the tofu and curry paste, and stirfry for 3 minutes, then pour in the stock and coconut milk. Stir and bring to a simmer. Cover and cook for 20-25 minutes until the squash is tender.

Meanwhile, cook the rice to the packet instructions. Remove the lid from the curry and, using a wooden spoon, press 6 of the squash pieces against the side of the wok. Stir the mashed squash into the curry to thicken the sauce, then season to taste. Serve the rice with the curry and some fresh coriander, if liked.

Oven-baked red pepper risotto

Serves 4 l Prep time 5 minutes l Cook time 35 minutes

• 1 onion, finely chopped
• 75g light mozzarella, torn

From the storecupboard

• Calorie-controlled cooking spray
• 1 garlic clove, finely chopped
• 275g risotto rice
• 150g roasted red peppers in brine, drained and cut into thin strips
• 400g tin chopped tomatoes
• 450ml hot vegetable stock, made with 1 stock cube
• Salt and freshly ground black pepper

To serve (optional)

• Chopped fresh flat-leaf parsley
• Mixed salad leaves

Preheat the oven to 200°C/fan 180°C/gas 6. Mist a medium non-stick ovenproof frying pan or flameproof casserole with cooking spray and cook the onion over a medium heat for 6-8 minutes, stirring occasionally, until starting to soften. Add the garlic and cook for a further 1 minute.

Add the rice and cook, stirring, for 1 minute, then stir in the red peppers, tomatoes and 375ml of the vegetable stock. Bring to the boil, then cover and transfer to the oven. Bake for 20-25 minutes, until the rice is tender and the liquid has been absorbed.

Remove from the oven, add the remaining stock and threequarters of the mozzarella and stir until the cheese is melted. Season and top with the remaining cheese. Serve with more black pepper and some parsley and salad leaves, if liked.

Griddled pork steaks with mint & watermelon salad

Serves 4 l Prep time 20 minutes plus marinating & resting l Cook time 15 minutes

• 4 lean pork steaks, excess fat trimmed (or use frozen, defrosted)
• Juice of ½ a lemon
• 1 small watermelon, peeled and flesh cut into 3cm cubes
• 35g watercress leaves, roughly chopped

From the storecupboard

• 1tbsp balsamic vinegar
• 1tsp clear honey
• Salt and freshly ground black pepper
• 150g couscous
• 2tsp cumin seeds
• 1 vegetable stock cube, crumbled
• Calorie-controlled cooking spray

To serve (optional)

• Fresh mint leaves, roughly chopped

In a large non-metallic bowl, mix together the balsamic vinegar and honey, and season to taste. Add the pork steaks and turn to coat. Cover and marinate in the fridge for at least 2 hours or ideally overnight.

In a separate bowl, mix the couscous, cumin seeds and stock cube, then cook to couscous pack instructions. Set aside to cool, then stir through the lemon juice and season to taste.

In a serving bowl, mix the watermelon and watercress, and season to taste. Set aside. Set a griddle pan over a high heat and mist with cooking spray. Cook the pork steaks for 5 minutes a side until cooked through. Transfer to a plate, cover with foil and leave for 5 minutes.

Divide the couscous and the watermelon salad between plates, then top with the pork steaks. Drizzle with any juices from the resting plate and serve, with chopped mint to garnish if liked.

Easy carbonara

Serves 4 l Prep time 15 minutes l Cook time 20 minutes

• 1 onion, finely chopped
• 100g bacon medallions, cut into 1cm chunks
• 3 egg yolks, beaten
• 40g Parmesan, finely grated

From the storecupboard

• Calorie-controlled cooking spray
• 2 garlic cloves, unpeeled
• 240g spaghetti
• Salt and freshly ground black pepper

To serve (optional)

• Rocket

Mist a non-stick frying pan with cooking spray and set over a medium heat. Add the onion and cook for 6-8 minutes until softened, adding a splash of water if it starts to stick. Gently crush the garlic cloves with the back of a spoon, then add them to the pan along with the bacon.

Cook for 5 minutesuntil the bacon is golden. Remove and discard the garlic cloves. Meanwhile, cook the spaghetti according to the packet instructions. Drain, reserving 100ml of the cooking water, and return to the pan.

Add the bacon and onion mixture, the egg yolks and Parmesan to the pasta and stir to combine, allowing the heat from the pasta to cook the egg and form a sauce.

Add a little ofthe reserved pasta water to thin the sauce so it coats the spaghetti. Season to taste, then serve sprinkled with more freshly ground black pepper, and with rocket, if liked.

Sloppy Joes with butternut squash wedges

Serves 4 l Prep time 15 minutes l Cook 45 minutes l Freezable

• 1 butternut squash (900g), unpeeled, deseeded and cut into wedges
• 500g 5% fat beef mince (if using frozen, defrost first)
• 4 x 60g hamburger buns, cut in half (if using frozen, defrost first)
• 1 little gem lettuce, leaves separated

From the storecupboard

• 1tbsp olive oil
• ½tsp chilli flakes
• 1tsp dried mixed herbs
• Calorie-controlled cooking spray
• 1 garlic clove, finely chopped
• 400g tin of chopped tomatoes
• 200ml beef stock, made with1 stock cube
• Salt and freshly ground black pepper

Preheat the oven to 200°C/fan 180°C/ gas 6. Spread the butternut squash wedges out on a baking tray. Drizzle with olive oil and scatter with the chilli flakes and half the dried mixed herbs. Toss and season to taste.

Roast for 40-45 minutes, until golden and soft. Meanwhile, put a non-stick frying pan over a high heat and mist with cooking spray.

Add the mince, breaking up with a wooden spoon, and fry until golden brown. Drain off any excess fat. Add the garlic and cook for 1 minute. Add the tomatoes, remaining herbs and the stock. Bring to the boil, then simmer for 20 minutes, until reduced.

Lightly toast the cut sides of the buns, then top with the lettuce and mince. Serve with the squash wedges.

Thai beef salad

Serves 4 l Prep time 10 minutes plus resting l Cook time 10 minutes

• Grated zest and juice of ½ a lime, plus extra lime wedges to garnish
• 450g lean rump steak (or use frozen, defrosted)
• 6 spring onions, trimmed and sliced
• 1 red chilli, deseeded and finely chopped

From the storecupboard

• 200g dried rice noodles
• 1tbsp vegetable oil
• 2tbsp soy sauce
• ½tbsp clear honey
• Calorie-controlled cooking spray
• Salt and freshly ground black pepper

Cook the rice noodles according to the pack instructions, then drain and set aside in a medium bowl. To make the dressing, put the lime zest and juice, vegetable oil, soy sauce and honey in a small bowl, and stir to combine. Pour ¾ over the noodles and toss to coat.

Heat a non-stick frying pan over a high heat. Mist the steak with cooking spray and season. In batches, sear the steak for 1-2 minutes on each side, until cooked to your liking, then remove from the pan and let rest for 5 minutes before cutting into thick strips.

Divide the noodles between 4 bowls, top with the steak, the spring onions and chilli. Drizzle with the remaining dressing and serve with lime wedges.

Smoked haddock & potato hash

Serves 4 l Prep time 15minutes l Cook time 45 minutes

• 600g new potatoes (or use tinned)
• 4 x 120g smoked haddock fillets (or use frozen, defrosted)
• 2 shallots, finely chopped
• 3 tomatoes, roughly chopped

From the storecupboard

• Salt and freshly ground black pepper
• Calorie-controlled cooking spray
• 2 garlic cloves, finely chopped
• 1tbsp mild curry powder

Preheat the oven to 200°C/fan 180°C/gas 6. Put the potatoes in a pan of cold, salted water. Bring to the boil, then simmer for 30-35 minutes, until tender. Drain and set aside for 2 minutes to steam dry in the pan, then chop (if using tinned potatoes you don’t need to cook them, just drain and chop).

Meanwhile, putthe haddock fillets on a baking tray, mist with cooking spray and season to taste. Roast for 10 minutes, or until cooked through. Cool slightly, then flake into pieces and set aside. Put a large non-stick pan over a medium-low heat and mist with cooking spray.

Fry theshallots and garlic for 8 minutes, until starting to soften. Add the chopped potatoes to the pan and sprinkle with the curry powder.

Lightly crushwith a masher, then fry in the pan for 5 minutes, until they start to crisp up. Add the chopped tomatoes to the pan and cook for 2 minutes more. Fold the fish through the potato hash and divide between 4 plates. Season and serve.

Sticky Peanut Butter Chicken

Serves 4 l Prep time 15 minutes l Cook time 15 minutes

• 4 x 165g skinless chicken breast fillets, cut into strips (or use frozen, defrosted)
• Grated zest and juice of 1 lime, plus lime wedges, to serve
• 4 spring onions, trimmed and thinly sliced

From the storecupboard

• 200g basmati rice
• Calorie-controlled cooking spray
• 1tsp mild curry powder
• 1tsp chilli flakes
• 25g PB Fit peanut butter powder (from larger supermarkets or online), dissolved in 40ml boiling water
• 2tbsp clear honey
• 1tbsp soy sauce
• Salt and freshly ground black pepper

Cook the rice according to the packet instructions. Meanwhile, set a non-stick frying pan over a medium heat and mist with cooking spray. Sprinkle them chicken with the curry powder and chilli flakes, then cook for 8- 10 minutes, until cooked through.

In a small bowl, combine the PB Fit peanut butter mixture, honey and soy sauce with 2 tablespoons water, then add to the pan. Stir well to combine and cook for a further 2 minutes.

Remove the pan from the heat, then add the lime zest and juice, and most of the spring onions. Season to taste and then stir to combine. Fluff up the cooked rice with a fork and divide between 4 bowls, then top with some of the sticky chicken. Top the dish with the remaining springonions and serve with the lime wedges on the side.

Salmon & dill pasta

Serves 4 l Prep time 10 minutes l Cook time 15 minutes

• 4tbsp half-fat crème fraîche
• Grated zest and juice of ½ a lemon
• 4 x 120g cooked, skinless salmon fillets, flaked (or use frozen, defrosted, but check there are no added ingredients)
• 15g fresh dill, fronds picked and finely chopped, plus extra to garnish

From the storecupboard

• 240g fusilli
• 1tsp Dijon mustard
• Salt and freshly ground black pepper

To serve (optional)

• Steamed tenderstem broccoli

Cook the pasta according to the packet instructions. Drain, reserving 50ml of the cooking water, and return to the pan. In a bowl, whisk the crème fraîche, lemon zest and juice, and the mustard. Mix into the pasta with the reserved water, which will help create a silkier sauce.

Gently stir the salmon and dill in, season to taste, then divide between 4 bowls. Scatter with the extra dill and serve, with broccoli, if liked.

WHAT YOU GET AS A WW MEMBER

■ The 4.8 star-rated WW app is excellent for tracking daily food and activity, finding recipes and connecting with other WW members. It helps you keep track of your myWW plan as it keeps a personalised record of your SmartPoints and rollovers. It also scans barcodes, giving you a SmartPoints value for packaged food and snacks. Plus you can get help with meditation, access audio workouts and track your wellness journey.

■ Access to more than 2,000 live Virtual Workshops, so that you can get support and personal connection from your WW Coach and other members from the safety and comfort of your own home. Access this service through the WW Connect social community platform.

■ Recipes Access to thousands of quick and easy recipes using simple, nutritious ingredients with their SmartPoints already calculated, to fit your personally customised plan.

■ Online Chat to an expert Online Coach for guidance and advice when you need it, 24/7.

■ Plan Access to the science and behaviour-based myWW personal assessment to find the most suitable plan for you.

■ All Workshops are currently Virtual. Once Lockdown restrictions are lifted, in-person Workshops will resume.