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CMake chilli corn bread and use it as a tasty alternative to a packed lunch.

THERE'S one likely result of a new year resolution to lose weight and diet - it will probably be abandoned by Easter.

Cutting the carbs, counting the calories and staving off the hunger pangs is pretty boring, especially when the cold sends your appetite into overdrive.

But there's no need to resign yourself to failure and wearing those larger size clothes forever, according to slimmers' champion, Margaret Miles-Bramwell.

She founded Slimming World 30 years ago and says: "My burning passion then, as it is now, was to show that losing weight doesn't have to be about denying yourself pleasures, making sacrifices and carrying burdens. The very opposite, in fact."

She believes her food optimising system makes it possible to enjoy generous portions of tasty, everyday meals, with a balance of free foods - which tend to be basic, unprocessed foods such as fruit and vegetables, pasta, meat and fish - and Syns (synergy not sin!), such as puddings and treats like chocolate or booze.

Those yearning to shed the pounds this year can choose from a host of tempting recipes in the new, Slimming World Four Seasons Cookbook (Ebury Press, £15.99).

Here are a couple of Miles- Bramwell's favourites - chilli corn bread, which could make a tasty alternative packed lunch for the office, and a nourishing kedgeree made with lentils and vegetables.

WHAT DO I NEED?

Serves four.

Preparation time: 15 minutes.

Cooking time: 35-40 minutes.

Suitable for vegetarians and for home freezing.

250g/9oz polenta

Fry Light (available at most supermarkets)

1 level-tsp baking powder

salt and freshly ground black pepper

4 large eggs, lightly beaten 300g/11oz very low fat natural yoghurt

275g/10oz canned sweetcorn kernels, drained

2 mild green chillies, deseeded and finely chopped

200g/7oz bottle roasted red peppers in brine, rinsed, drained and finely chopped

6 spring onions, finely sliced

WHAT SHOULD I DO?

Preheat the oven to 170C/Gas 3. Spray a 20cm/8in cast-iron skillet or an ovenproof, non-stick baking tin with Fry Light.

Mix together the polenta and baking powder. Season well.

In a jug, combine the beaten egg and yoghurt and pour into the polenta mixture. Add the sweetcorn, chillies, red peppers and spring onions and stir lightly to combine.

Pour the batter into the prepared skillet or tin and bake in the oven for 35-40 minutes, until firm and lightly browned on top. Cut the warm bread into squares or slices and serve immediately, or store for a cold lunch the following day.

9:30am Friday 18th January 2008

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