A member of a Carlisle Slimming World group has reached the top ten finalists of the Slimming World Free Food Festival cook off competition.

Held every February, this competition invites members to create original recipes solely using ‘Free Foods’ - foods low in calories, which is a central aspect of Slimming World's Food Optimising plan.

Ann Hay's 'Salmon Chowder' emerged as a group favourite before her consultant, Janice Caryl, submitted it to Slimming World.

The dish was selected among thousands of entries from around the UK and Northern Ireland.

Subsequently, Ann was taken to lunch by her consultant and received various prizes from Slimming World.

Belah Community Centre, where the Slimming World group congregates every Saturday at 8am and 9.30am, can be found in Briar Bank, St. Ann's Hill, Carlisle.

The ingredients for Ann’s recipe include salmon steaks, spring onions, leeks, garden peas, tomatoes, potatoes, and stock.

News and Star:  Ann Hay created a recipe for Salmon Chowder Ann Hay created a recipe for Salmon Chowder (Image: Supplied)

Ann Hay's Salmon Chowder

2 salmon steaks, skinned and cubed

1 bunch spring onions

2 leeks, finely chopped

85g garden peas

3 tomatoes, skin left on, well chopped

1 large potato, diced

1 litre of chicken or veg stock


One calorie spray oil


Heat oil and lightly fry onions and leeks but don’t brown them.

Add potato, stock and seasoning and bring to the boil.

Simmer until the potato is cooked, then add peas, tomatoes and salmon.

Cook for a further four-five minutes.

This can be prepared the day before, leaving out the peas, tomato and salmon which are added for the last four-five minutes.