Ferne McCann shares nine recipes that will help you shape-up and drop a dress size for summer

SHE’S the Towie star whose new show follows her life as a first-time mum – and now she is here to help you get in shape.

After years of struggling to stay healthy, eating junk food and partying hard, Ferne finally found the balance she needed after giving birth to baby daughter Sunday six months ago.

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She is now a dress size smaller than when she got pregnant and is fitter and stronger than ever.

Being super healthy has not just helped her look good, but has contributed to her feeling the happiest she has in years.

But Ferne, 27, is the first to admit it has not been a walk in the park.

She says: “This hasn’t come easily. I’ve worked and trained really hard and I don’t have any shame saying that.

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“I didn’t put too much pressure on myself. I think that was the secret. I always want to run before I can walk and I want everything right now.

"But pregnancy taught me to be more patient, just to relax and go with it. And once you change your mindset, it’s definitely more achievable.

“It is addictive, though. Now I’ve finished filming First Time Mum, I really want to go for it with my training. So there’s more to come.”

As well as sweating it out in the gym, Ferne overhauled her eating habits.

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She says: “It wasn’t a diet, I didn’t want to call it that.

"When I was younger I could eat what I wanted and not worry about it.

"But fast food did make me bloated. Now I eat organic food and cook myself so I know what’s in my meals.

“My alcohol intake is drastically smaller. I still have a takeaway and a glass of prosecco — you have to live a little — but I just have these treats in moderation.”

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Now Ferne shares her 28-day plan to help readers get fit and drop a dress size for summer without needing to leave your front door — eat three meals a day, have a maximum of one snack daily . . . and don’t miss tomorrow’s exercise guide.

Breakfasts

Boiled eggs on rye with avocado, spring onions and tomatoes

(Serves 1)

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YOU NEED:

• 2 slices rye bread
• 1 avocado, 2 eggs
• small bunch cherry tomatoes
• spring onions
• lemon
• chili flakes
• salt and pepper

METHOD:

• Bring a large pan of water to the boil and carefully lower in the eggs and cook for 5 minutes. Once cooked, remove from pan and place immediately into cold water.
• Toast the rye bread and layer with avocado, tomatoes, spring onions and a squeeze of lemon.
• Once cool, peel the shell off the egs, cut in half and put on top of the bread. Sprinkle with chilli flakes, sea salt and black pepper.

Breakfast berry smoothies

(Serves 1)

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YOU NEED:

• 1 banana
• 1 handful frozen berries
• 2 tbsp 0% fat Greek yoghurt
• ½ cup almond milk

METHOD:

• Place all ingredients into a blender and blitz until smooth.

Granola (make in advance)

(Makes 16, 60g portions)

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YOU NEED:

• 360g oats
• 140g flaked almonds
• 100g chopped pecans
• 75g each pumpkin seeds
• flaked coconut, sunflower seeds
• 100g maple syrup
• 65g coconut oil, melted
• 2 tsp cinnamon
• pinch salt

METHOD:

• Pre-heat oven to 150C
• place all ingredients in a baking tray and mix
• making sure the syrup and coconut oil has reached every edge.
• Put in the oven for 20 minutes then stir thoroughly. Turn oven down to 125C and bake for 30 minutes, stirring every 10 minutes until golden.
  Allow to cool and store in an airtight container to use whenever you fancy.

Lunches

Toast with cottage cheese, smoked salmon and sliced avocado

(Serves 1)

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YOU NEED:

• 1 slice wholemeal bread
• 100g low-fat cottage cheese
• 2 slices smoked salmon
• half an avocado, sliced
• half lemon
• Tabasco sauce
• salt & pepper.

METHOD:

• Toast the bread and spread the cottage cheese on top.
• Add the smoked salmon and avocado slices.
• Squeeze over some lemon juice and a few drops of Tabasco to taste.
• Season with salt and pepper and serve.

Chickpea and tuna chopped salad

(Serves 2)

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YOU NEED:

• Half a tin of chickpeas
• half a carrot, grated
• handful cherry tomatoes
• half cucumber sliced
• 200g sweetcorn
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• juice of 1 lemon
• half an avocado
• 1 tin tuna

METHOD:

• Combine the chickpeas, grated carrot, tomatoes, cucumber and sweetcorn in a bowl and mix.
• Drizzle with the olive oil, balsamic vinegar and lemon juice. Chop the avocado into chunks and flake the tuna, then place on top of the salad with an extra squeeze of lemon and seasoning to taste.

Open omelette

(Serves 1)

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YOU NEED:

• 1 tbsp olive oil
• 35g chorizo
• cut into 1cm coins
• small handful of mushrooms
• sliced, 2 eggs
• half a courgette grated
• salt and pepper
• small handful of cherry tomatoes, sliced in half
• handful of rocket
• 35g feta cheese, crumbled
• 1 lemon

METHOD:

• Heat the oil in a non-stick pan. Add the chorizo and allow to soften. Tip in the mushrooms and fry over a high heat. Stir regularly.
• Whisk eggs with the courgette and a little salt and pepper, then pour into the pan to cover the chorizo and mushrooms. Place tomatoes on top. Cook for five minutes then place under a grill for a few more. Top with rocket, feta and a squeeze of lemon.

Dinners

Mushroom stroganoff

(Serves 2)

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YOU NEED:

• 2 tbsp olive oil
• 1 red onion, finely diced
• 2 garlic cloves, crushed
• 300g mixed mushrooms
• 1 tbsp wholegrain mustard
• 2 handfuls baby spinach
• 3 tbsp low-fat crème fraîche
• small handful chopped tarragon
• mixed grains

METHOD:

• Heat the oil in a large frying pan, then add the onion and allow to soften for a few minutes. Add the garlic and mushrooms and cook on a high heat for about 5 minutes.
• Stir in the mustard and spinach and season with a little salt and pepper. Continue to cook for 5 minutes, adding a little water if it is sticking.
• Remove from the heat and add the low-fat crème fraîche and chopped taragon.
• Serve with mixed grains and steamed courgette.

Asian salmon fillet

(Serves 1)

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YOU NEED:

• 1 salmon fillet
• half a lime, cut in thin slices
• 1 tsp soy sauce
• 1 tsp sesame seeds
• 1 tsp olive oil
• salt and pepper
• pak choi
• For the salsa: Half avocado, 1 small handful tomatoes, half a cucumber, 2 spring onions, 1 small handful coriander, 1 tbsp olive oil, juice of half a lime.

METHOD:

• Pre-heat oven to 200C. Place your salmon fillet on a foil-lined baking tray and cover with the lime slices, soy sauce, sesame seeds, olive oil and a little salt and pepper.
• Fold up the sides of the foil, leaving a little room around the salmon. Cook for 12 minutes.
• Prep your salsa. Roughly chop the avocado, tomatoes, cucumber, spring onions and coriander, and mix together in a bowl.
• Drizzle with the olive oil and lime and season with salt and pepper.
• Once the salmon is cooked, serve with the salsa and some steamed pak choi and a squeeze of lime.

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Mixed bean turkey chill

(Serves 2)

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YOU NEED:

• 1 tbsp olive oil
• 1 red onion, finely chopped
• 1 garlic clove, crushed
• 1 tsp chilli powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 150g turkey mince
• 1 tbsp tomato purée
• 1 tin chopped tomatoes
• 1 tin mixed beans, drained
• handful of green beans
• 1 pack of cauliflower rice
• small bunch of coriander

METHOD:

• Heat the oil in a large frying pan over a medium heat. Add the onion and allow to soften before adding the garlic, chilli, paprika and cumin. Cook for 5 minutes until soft.
• Add the turkey mince, increase the heat and break up the mince with the back of your spoon.
• Once it is cooked through, add the tomato purée and allow to cook off before adding the chopped tomatoes and mixed beans.
• Reduce to a simmer and cook for 10 minutes or until the liquid has reduced.
• While cooking, steam your green beans and cook your cauliflower rice according to the pack instructions (if making your own, grate and sauté for 5 minutes in a large pan).
• Serve with beans, cauliflower rice and an extra sprinkling of coriander.