Published: 17:30 EDT, 10 June 2022 | Updated: 12:10 EDT, 11 June 2022

What's in store for you this summer? Family days out perhaps, or barbecues with friends and neighbours? 

You may even be getting ready for your first sunshine holiday abroad for a couple of years. But whatever you're planning, the chances are you'll enjoy life a lot more if you're feeling fitter and healthier. 

'It may feel like summer's finally arrived – particularly with last weekend's Platinum Jubilee still fresh in our minds – but the good news is there's still time to make a real difference to your weight, health and outlook on life,' says Jess O'Shea, nutritionist at WeightWatchers. 

'If you start our programme today, you could be up to half a stone lighter in a month's time – without depriving yourself of your favourite foods.'

To get you off to a flying start, the Daily Mail has teamed up with WW to bring you this exclusive summer series.

Starting in Weekend magazine, continuing in tomorrow’s Mail On Sunday and then in special pull-outs in Monday and Tuesday’s Daily Mail, we’ll bring you expert tips on how to lose weight without missing out on a social life, as well as advice on budgetfriendly ways to eat healthily. 

Plus, WW are offering two months’ free membership to Mail readers – see the panel at the bottom of this story for details.

And we’ll also be serving up a sumptuous selection of delicious, healthy WW recipes, all based on tempting summer ingredients and WW’s ground-breaking PersonalPoints programme, which is rooted in cutting-edge nutritional science and has been clinically proven to help you lose weight. 

And because no two people are the same, PersonalPoints offers you the flexibility to choose the foods you love most to base your meals and snacks around, making it even easier to shed unwanted pounds without feeling deprived (see panel on page 42). 

With suggestions such as grilled salmon with green rice and salsa, or grilled steak with sweet potato and spinach mash, followed by this mouthwatering strawberry bakewell cake, it’s unlikely you’ll get any complaints...

Serve s 4 | Prep 10 mins | cook 15 min s Personal Points™ 1-5 

Melt the spread in a frying pan and fry the mushrooms for 3-4 minutes, until golden. 

Stir in the garlic and cook for 30 seconds, then add the cherry tomatoes and kale and stir fry for 2-3 minutes. Season to taste and stir in the lemon juice. 

Meanwhile, bring a large pan of water to the boil, add the vinegar and reduce the heat to a simmer. Crack the eggs, one at a time, into the simmering water and poach for 3 minutes, or until the whites are just set and the yolks are still soft. 

Remove the eggs with a slotted spoon and put on a plate lined with kitchen paper. 

Divide the mushrooms, tomatoes and kale between 4 bowls, then top with the smoked salmon, eggs, some snipped chives and a grinding of black pepper. 

Serves 4 | Prep 20 mins | Cook 35 min s Personal Points™4-8 

Preheat the oven to 220°C/fan 200°C/gas 7. Put the squash on a large baking tray, then drizzle with half the oil and toss to coat. Bake for 5 minutes. 

Meanwhile, grate the potatoes into a clean tea towel, then squeeze out as much liquid as you can. Mix the grated potatoes with the remaining oil and the dried herbs, and season well. 

Shape into 4 mounds among the squash on the tray, then bake everything for another 15 minutes. 

Reduce the oven temperature to 200°C/fan 180°C/gas 6 and arrange the bacon medallions in between the veg. Add the cherry tomatoes to the tray and bake for another 5 minutes. 

Meanwhile, put the spinach in a sieve set over the sink and pour boiling water from the kettle over it until wilted. When cool enough to handle, squeeze any excess liquid from the spinach. 

Add the wilted spinach to the tray in 4 piles among the other veg, then use a spoon to create a hole in each pile. Crack an egg into each hole and bake for a final 5-8 minutes, until the eggs are done to your liking.

Serves 4 | Prep 5 mins | Cook 5 mins Personal Points™ 1-6 

Combine the Greek yoghurt, lime zest and juice, chopped mint and honey in a mixing bowl. Cover with clingfilm and chill until needed. 

Cut the watermelon into 12 wedges, leaving the rind on. Set a griddle pan over a high heat. 

Griddle the watermelon for 30 seconds on each side, until lightly charred. You'll need to do this in batches. 

Serve the watermelon with the yoghurt sauce on the side for dipping and extra mint leaves scattered over the top. 

Serves 2 | Prep 5 mins Personal Points™ 5 

Place the banana, frozen mixed berries, milk, yoghurt and 3 ice cubes into a blender. Blitz until smooth and divide between 2 glasses. Garnish with the mint sprigs and serve. 

Serves 6 | Prep 15 mins | Cook 20 mins Personal Points™ 8 

Put a large baking sheet in the oven and heat to 140°C/fan 120°C/gas 1. 

In a small bowl, combine the flour, bicarbonate of soda and salt. In a separate bowl, mix the buttermilk, ricotta, egg yolks, caster sugar and grated lemon zest until combined. 

Put the egg whites in a clean medium bowl and whisk, using a hand-held electric whisk, until soft peaks form. 

Gently fold the flour mixture into the buttermilk mixture, until just combined, then fold in the egg whites in two batches. 

Brush a large nonstick frying pan with a little of the oil and set over a medium heat. Pour 4 ladlefuls of batter into the pan – use about 60ml batter per pancake – and cook for 3 minutes, until bubbles appear on the surface. 

Turn the pancakes and cook for another 2-3 minutes, then remove from the pan and transfer to the baking sheet in the oven to keep warm. Repeat with the remaining oil and batter until you have 12 pancakes. 

Dust with the icing sugar, then serve 2 pancakes per serving, with pared zest and berries, if using.

CARROT & PINEAPPLE SMOOTHIE BOWL 

Serves 1 | Prep 10 mins Personal Points™10 

Blitz the juice, almond milk, carrot, frozen pineapple, agave, ginger, vanilla and 4 ice cubes in a blender. Transfer to a bowl. Top with the fresh pineapple, coconut and sunflower seeds.

BAKED POTATO WITH ITALIAN TUNA TOPPING

Serves 1 | Prep 5 mins | Cook 1 hour Personal Points™ 0-5 

Preheat the oven to 190°C/fan 170°C/gas 5. Bake the potato for 1 hour, or until tender – times vary. (If you're in a hurry, it will take about 10 minutes in a microwave.) 

In a bowl, mix the tuna, quark, capers, onion, parsley and lemon zest. Season. Split the potato and pile the tuna on top. Serve with mixed leaves and tomato halves. 

GRILLED SALMON WITH GREEN RICE & SALSA 

Serves 4 | Prep 10 mins | Cook 20 mins Personal Points™ 1-14 

Preheat the oven to 220°C/fan 200°C/gas 7. Set a nonstick pan over a medium heat. 

Cook most of the spring onions with the garlic, parsley, all but 1tbsp of the coriander and 1tbsp water for 2-3 minutes, until softened and highly fragrant. Add the rice and stock, stir, cover and bring to the boil. Simmer for 15 minutes, until the rice is tender. 

Meanwhile, put the salmon on a baking tray lined with baking paper, mist with cooking spray, season and bake for 15 minutes, until cooked through. 

Combine the salsa ingredients with the reserved spring onion and coriander. Season to taste. Serve the rice topped with the salmon and salsa.

Serves 8 | Prep 25 mins | Cook 30 min s Personal Points™ 2-6 

Melt the butter in a large pan over a medium heat. Add the fresh corn kernels, leeks, potatoes, celery, thyme and garlic, and cook for 5 minutes, stirring occasionally, until the vegetables start to soften. 

Stir in the stock, 450ml water and cayenne pepper to taste, then season with salt and black pepper. Increase the heat to medium-high and bring to the boil, then reduce to a simmer and cook for 20 minutes, or until the vegetables are very tender. 

Remove the pan from the heat and, using a stick blender, blitz to a slightly chunky purée. If you prefer a smoother consistency, press the vegetable mixture through a fine mesh sieve before serving. 

Ladle the soup into bowls and drizzle with the lime juice. Season to taste and serve topped with the yoghurt, tomato, chives, basil and extra corn kernels, if using. 

GARLIC PRAWN PASTA SALAD WITH TOMATOES & HERBS 

Serves 6 | Prep 15 mins | Cook 15 mins Personal Points™2-6 

Bring a pan of water to a boil and cook the pasta according to the pack instructions, adding the beans and peas for the last minute of cooking time. Drain and refresh under cold running water, then drain again.

Meanwhile, heat the oil in a large pan over a low heat. Cook the garlic, basil stems and tomatoes, stirring, for 2 minutes. 

Increase the heat to medium-high and add the prawns. Cook, stirring, for 2 minutes or until the prawns are pink. Discard the basil stems. 

Toss the pasta with the prawn mixture, lemon juice and most of the basil leaves and dill. Season to taste. 

Divide the pasta between plates, top with the remaining herbs and serve with the lemon wedges. 

FENNEL GRILLED CHICKEN WITH APPLE & POTATO SALAD 

Serves 4 | Prep 15 mi s | Cook 35 mins Personal Points™ 0-9 

Put the potatoes in a pan of cold water. Bring to the boil, then simmer for 20-25 minutes or until tender. Drain and leave to cool in a colander. 

Meanwhile, put the chicken breasts between 2 sheets of baking paper and bash with a rolling pin to tenderise – you'll need to do this in batches.

Mix together the fennel seeds and some seasoning. Sprinkle over both sides of the chicken. Mist with cooking spray. 

Heat a nonstick griddle or frying pan over a high heat and fry the chicken for 6-8 minutes on each side, until cooked through. Transfer to a warm plate, cover with kitchen foil and leave to rest for 10 minutes, then cut into slices. 

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 and rocket.

GRILLED STEAK WITH SWEET POTATO & SPINACH MASH

Serves 4 | Pre p 5 mins | Cook 15 mins Personal Points™ 6-9 

Bring a pan of salted water to the boil. Add the sweet potato and cook for 10 minutes, or until tender. Drain well. 

Return to the pan with the mustard. Mash into a coarse purée. Stir in the spinach and season. 

Meanwhile, season the steak. Place a griddle pan over a high heat and mist with cooking spray. 

Cook the steaks for 2 minutes on each side, or to your liking. Rest for 2 minutes. Serve with the mash.

CHICKPEA, POTATO AND SPINACH STEW

Serves 4 | Prep 10 mins | Cook 40 mins Personal Points™ 3-6 

Bring a pan of slightly salted water to the boil. Add the potatoes and simmer for 7 minutes, until partially cooked. Drain and set aside. 

Meanwhile, place a large, deep frying pan over a medium heat and lightly mist with cooking spray. Fry the onion for 5 minutes, until starting to soften, then add the ginger, garlic and chilli, and cook for 2 minutes. Stir in the cumin and potatoes. 

Add the tomatoes and break them up using a wooden spoon. Pour in 200ml water and bring to a simmer, then cover and cook gently for 30 minutes. 

Remove the lid and stir in the peanut butter, chickpeas and spinach, and simmer for 5 minutes. Season to taste. 

Divide between 4 bowls, garnish with parsley and chilli, and serve immediately.

SMOKY SALMON AND CHORIZO SKEWERS 

Serves 6 | Prep 20 mins + marinating | Cook 15 mins Personal Points™ 3-8 

Preheat the barbecue or grill. Put the salmon into a large dish. 

In a jug, combine the paprika, oregano, orange juice, olive oil and vinegar. Season, then pour over the salmon, cover and marinate for 30 minutes. 

Meanwhile, to make the gremolata, combine the parsley, garlic and lemon and orange zests in a bowl. Season and set aside.

Thread the salmon onto 6 large skewers, alternating with the chopped peppers and chorizo. Barbecue or grill for 10-12 minutes, turning every now and then, until the salmon is cooked through. 

Serve the skewers with the gremolata and orange wedges.

Serves 4 | Prep 15 mins | Cook 10 mins Personal Points™ 7-8 

Cook the noodles according to the pack instructions and set aside. 

Put a wok or large nonstick frying pan over a high heat and mist with cooking spray. Add the garlic and chilli and cook for 2 minutes, until fragrant, then add the prawns and cook for 1-2 minutes, until they start to turn pink. 

Push everything to one side of the pan, then add the egg and scramble, stirring with a wooden spoon. Add the courgette, fish sauce, spring onions and bean sprouts, cook for 3 minutes, then add the noodles to the pan and toss to combine. 

Serve topped with the peanuts, with the lime juice drizzled over and the lime wedges on the side.

Serves 4 | Prep 15 mins + free zing Personal Points™ 2-3 

Put the strawberries in a blender and whizz until smooth. In a small bowl, mix together the soft cheese, one third of the strawberry purée and 20g yoghurt, until well combined. 

Divide the mixture between 4 x 100ml lolly moulds, then spoon the remaining purée into each mould. Using a cocktail stick or wooden skewer, briefly stir the mixtures in the moulds to get a ripple effect. 

Push a wooden lolly stick into each mould, making sure you leave enough poking out to comfortably hold. Freeze for 4 hours, or until solid. 

Place the remaining yoghurt in a small bowl. Put the biscuits in a plastic bag, then crush them using a rolling pin. Transfer to a separate bowl. 

Line a baking tray with baking paper. Remove the lollies from the moulds – you may need to dip the moulds in a bowl of hot water to ease them out. 

Dip the top of each lolly into the yoghurt and then the biscuit, so the tops are covered in crumbs. Place on the baking tray, transfer to the freezer and leave until they're firmly set.

Serves 10 | prep 15 mins + cooling | cook 50 mins Personal Points™5-7 

Preheat the oven to 180°C/ fan 160°C/gas 4. Mist a 20cm springform or loose-bottomed cake tin with cooking spray and line the base and sides with baking paper. 

Put the cannellini beans, agave syrup and low-fat spread in a food processor and blitz until smooth. Transfer to a large mixing bowl, whisk in the whole eggs, one at a time, then whisk in the egg whites. 

Fold in the flour, baking powder and vanilla and almond extracts. Pour the mixture into the tin. 

Arrange the strawberries, cut-side up, over the top and scatter the flaked almonds over. Bake for 45-50 minutes, until a skewer inserted into the centre of the cake comes out clean. 

Leave to cool in the tin for 10 minutes, then carefully remove from the tin and transfer to a wire rack to cool completely. Dust with the icing sugar, then cut into slices and serve. 

Serves 8 | Prep 15 mins + chilling | Cook 5 mins Personal Points™ 9-10 

Line a 22cm round springform cake tin with baking paper. Arrange the sponge fingers over the base of the tin, trimming to fit. Discard any trimmings. 

In a bowl, whisk the soft cheese, ricotta, yoghurt, lemon zest and half the sugar with a hand-held electric whisk, until smooth. Put 2tbsp boiling water in a heatproof jug, sprinkle in the gelatine and stir with a fork until dissolved. 

Whisk the gelatine and 2tbsp of the lemon juice into the cheese mixture until smooth and combined. 

Pour the cheese mixture over the sponge fingers and smooth the surface. Refrigerate for 3 hours, or until set. 

Meanwhile, put the remaining sugar and lemon juice in a large saucepan with 125ml water and set over a medium heat. Stir until the sugar dissolves and the mixture comes to a boil. 

Reduce the heat, add the citrus slices and simmer for 5 minutes, or until the syrup thickens. Set aside to cool. 

Remove the cheesecake from the tin, discarding the baking paper. Arrange the candied slices on top and drizzle the syrup all over the top before serving.

Serves 4 | Prep 15 mins Personal Points™ 1-4 

Combine the prepared fruit in a large bowl. Add the lime juice and shredded mint, and stir to combine. 

Divide the fruit salad between 4 bowls, then serve topped with the yoghurt and pumpkin seeds. 

Readers can sign up to WW and get two months’ free digital membership. This exclusive offer is available to all Mail readers until 1 July 2022.

WHAT YOU GET AS A MEMBER

■ A weight-loss plan that’s 100% personalised to your likes, dislikes and lifestyle.

■ A customised list of ZeroPoint foods you don’t have to weigh, track or measure.

■ Access to 3,400+ delicious and healthy recipes.

■ Clever weight-loss tools including a food tracker, barcode scanner, and ‘What’s in your fridge?’ recipe planner.

■ Live and on-demand workouts featuring everything from yoga to HIIT.

■ 24/7 chat with a WW coach, for round- the-clock support.

■ A members-only social platform where you can share tips and inspiration.

To claim your two-month free membership go to MailWW.co.uk. Terms apply.

Terms & Conditions: Your subscription can be cancelled up to one day before the end of your free trial without charge. Otherwise your membership will renew and your card will be charged. See MailWW.co.uk for full terms. 

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