healthy all year

Plenty of fiery black pepper gives this veg-packed stir-fry a welcome hit of heat. Serve with rice, noodles or just as is. 

Black pepper chicken and vegetable stir-fry 

olive oil

chicken thigh fillets,

aubergine,

spring onions,

courgette,

banana shallots, cut into 8 segments lengthwise

grams/1½oz fresh root ginger,

garlic cloves,

red chilli,

tsp black pepper

tbsp reduced-sodium soy sauce

dark brown sugar

tsp cornflour

basil leaves, roughly chopped

lime juice,

John Whaite cooks a quick and tasty chicken stirfry with black pepper and basil.

Black pepper chicken stirfry

This nourishing traybake combines roasted spiced chickpeas with plenty of veg before stuffing into pittas and drizzling in minty yoghurt sauce – an easy, flavour-packed dinner for any day of the week.

Chickpea traybake pittas

lemon, juice only

garlic clove, crushed

tsp ras-el-hanout

leaves

yellow pepper, deseeded and

red onion,

tin chickpeas, drained

parsley,

sesame seeds

salt and black pepper

yoghurt

mint sauce

wholemeal pitta bread

Little Gem lettuce, shredded

chilli sauce

Take Greek salad to the next level by frying the feta until crisp – once you’ve tried it, you’ll never go back.

Greek salad with crispy feta

1½ tsp red wine vinegar

½ tsp dried oregano, plus extra to serve

½ cucumber, roughly chopped

green pepper, deseeded and roughly chopped

300 grams/10½oz tomatoes, roughly chopped

pomegranate seeds

salt

Everyone needs a good buddha bowl recipe, and this one is particularly good. Soy-stained eggs, sticky roast veg and sesame spinach combine to make something filling, flavourful and fantastic.

Each serving provides 837kcal, 29g protein, 105g carbohydrates (of which 26g sugars), 30g fat (of which 5.7g saturates),13 fibre and 6.5g salt.


Buddha bowl

free-range eggs

80 milliliters/2½fl oz reduced-sodium soy sauce

tsp rice vinegar vinegar

tsp sugar

sweet potato,

tsp honey

chilli flakes,

brown rice

spinach

tbsp tahini

tsp reduced-sodium soy sauce

tsp toasted sesame seeds,

100 grams/3½oz radishes, thinly sliced

Nutritionist Rhiannon Lambert makes a healthy rice bowl with jammy soy eggs

Rhiannon's Buddha bowl with soy eggs

Making a vegetable curry from scratch is more satisfying and much healthier than a shop-bought or takeaway version!

Each serving provides, 223 kcal, 16g carbohydrates (of which 7.9g sugars), 14g fat, 3.9g protein, 6g fibre, 0.3g salt.

Roast aubergine and potato curry

aubergines,

potatoes,

tomatoes, halved

fresh root ginger, peeled and roughly chopped

green chillies, roughly chopped

cumin seeds

tsp chilli powder

tsp coriander

tsp cumin

½ tsp ground turmeric

coriander,

green chilli, thinly sliced

rice

Seema shows you how easy it is to make satisfying, nutritious aubergine and potato curry.

Aubergine and potato curry

Top 5 healthy all year recipes from across the web

The most viewed healthy all year recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Black pepper chicken and vegetable ...

Chickpea traybake pittas

Greek salad with crispy feta

Buddha bowl

Roast aubergine and potato curry

Top 5 healthy all year recipes from across the web

The most viewed healthy all year recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Black pepper chicken and vegetable ...

Chickpea traybake pittas

Greek salad with crispy feta

Buddha bowl

Roast aubergine and potato curry

The most viewed healthy all year recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine