jennifer joyce

This healthy burrito bowl is chock full of veggies and greens, perfect for a filling lunch. This is one vegetarian meal that tastes just as good as it looks

Burrito bowl with chipotle black beans

basmati rice

olive oil

garlic cloves,chopped

can black beans,drained

tbsp cider vinegar

tsp honey

tbsp chipotle paste

chopped curly kale

avocado,halved and sliced

tomato,chopped

red onion,chopped

chipotlehot sauce

corianderleaves

limewedges

Cook the rice following pack instructions, then drain and return to the pan to keep warm. In a frying pan, heat the oil, add the garlic and fry for 2 mins or until golden. Add the beans, vinegar, honey and chipotle. Season and warm through for 2 mins.

Boil the kale for 1 min, then drain, squeezing out any excess water. Divide the rice between big shallow bowls and top with the beans, kale, avocado, tomato and onion. Serve with hot sauce, coriander and lime wedges, if you like.

We show you how to master this soft bread enriched with eggs and milk. Serve split and filled with barbecued meat, burgers or pulled pork

Brioche buns

milliliters water

tsp dried yeast(not fast-action)

tbsp milk

golden caster sugar

tbsp unsalted butter,softened

eggs,plus

sesame seeds,for sprinkling

Mix the warm water, yeast, warm milk and sugar in a bowl. Let it stand for 5 mins until it becomes frothy – this is how you know the yeast is working.

Tip the flour and 1 tsp salt into a large mixing bowl, add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.

Make a well in the centre of the buttery flour and add the warm yeast mixture and the eggs.

Use your hands to mix it into a sticky dough – don’t worry if the mixture feels a little wet at this stage, it will come together when kneading. Tip the dough out onto a floured work surface.

Knead the dough for 10 mins by stretching it on the work surface – it will still be very sticky at this stage but don’t be tempted to add too much flour.

The dough is ready when it feels soft and bouncy – this means that the gluten strands have developed. Place in an oiled bowl, cover with cling film and set aside to rise for 1-3 hrs or until doubled in size.

Once the dough has doubled in size, knock the air out and knead again for 2 mins. The dough should be much less sticky now, but add a little flour if it needs it.

Divide the dough into 12-16 even pieces. Roll into balls and arrange on lined baking trays. Loosely cover with oiled cling film and leave for about 1 hr or until doubled in size again. Heat oven to 200C/180C fan/gas 6 and place a shallow baking tray at the bottom.

Uncover the trays, brush the buns with egg and sprinkle with sesame seeds. Pour a cup of water into a baking tray at the bottom of the oven to create steam (see Tips for success, left). Bake for 20 mins or until golden, then leave to cool on a wire rack.

These spicy chicken kebabs can be marinated the day before for extra flavour. Wrap in a warm flatbread and top with pickled chilli and cooling yogurt

Turkish kebabs with tomato chilli sauce

garlic

Greek yogurt

lemon, juiced

tomato purée

tsp chilli flakes(Aleppo are nice)

sumac

chicken breasts,

baby plum tomatoes

thumb-sized red chilli,

tbsp extra virgin olive oil

red onion, sliced

pomegranate molasses

Middle Eastern flatbreads

pickled chillis(guindillas)

coriander

parsley

Crush 1 garlic clove and mix with 3 tbsp yogurt, the lemon juice, 1 tsp tomato purée, half the spices, and some seasoning in a medium bowl. Add the chicken, toss, cover and chill in the fridge for at least 1 hr or overnight.

Make the chilli sauce. Put 100g of the tomatoes, the whole red chilli, the remaining spices, garlic clove and tomato purée, plus 1 tbsp olive oil, half the red onion and the pomegranate molasses in a food processor. Add some seasoning and pulse until puréed, then set aside.

Heat oven to 200C/180C fan/gas 6, and heat a griddle pan. Thread the chicken onto metal skewers or wooden ones that have been soaked, then wipe off the excess marinade. Skewer the remaining tomatoes on a separate skewer. Lightly oil the griddle with the remaining olive oil and brown the chicken on both sides, then transfer to a baking tray and bake in the oven for 10 mins, or until cooked through. Meanwhile, griddle the tomatoes for 1-2 mins, turning halfway through so they have griddle marks on both sides.

Serve the chicken and tomatoes on flatbreads with the remaining red onion, pickled chillis, the remaining Greek yogurt, parsley and coriander with the chilli sauce spooned over.

This perfect baked macaroni cheese recipe comes with a creamy cheese sauce, a hint of mustard and uses leftover French stick for its crunchy topping

Best ever macaroni cheese recipe

baguette,cut into small chunks

tbsp butter,plus 1 tbsp melted

spiral or other short pasta

garlic clove,finely chopped

tsp English mustardpowder

tbsp plain flour

milk

vegetarian mature cheddar,grated

parmesan(or vegetarian alternative), grated

Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking sheet</a>, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.

Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a>. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.

Cook for 1 min more, then gradually <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.

Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.

Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking – defrost thoroughly before cooking.

This classic South American herb sauce balances a rich steak perfectly, but it works with lots of other grilled foods too

Chimichurri sauce

pack coriander,finely chopped

flat-leaf parsley,chopped

garlic cloves,very finely chopped

sweet onion,finely diced

green chilli,deseeded and finely chopped

tbsp white wine vinegar(Sauvignon Blanc or rice wine vinegar are good)

Put the herbs, garlic, onion and chilli in a bowl. Pour the oil and vinegar in and add salt. Mix together.

A Chinese-inspired one-pan supper with crunchy greens and nuts, and a rich chilli and soy sauce

Sichuan pork, broccoli & cashew stir-fry

vegetable oil

pork fillet,

garlic clove, thinly sliced

Tenderstem broccoli,

red onions,

toasted unsalted cashew

tbsp dark soy sauce

tbsp vinegar

tbsp rice wine

chilli bean sauce

tbsp liquid chicken stock

cornflour

In a small bowl, mix together the sauce ingredients and set aside. Heat the oil in a large wok. Season the pork and sear in batches, then remove and set aside.

Fry the garlic until golden – about 30 secs – then add the broccoli and onions. Stir-fry for 2 mins, then add the pork and cashews along with the sauce. Keep stir-frying for another 2-3 mins until everything is hot and simmering.

A great low-calorie meal for two, that's rich in omega-3, vitamin C and fibre, packed with spring flavours

Hot smoked salmon with new potatoes & watercress

red onion

tbsp white wine or rice wine vinegar

baby new potatoes

buttermilk

½ tbsp low-fat mayonnaise

tbsp horseradish

fine green beans

sweet red apple

salmon

watercress

In a large bowl, toss the onion with half the white wine vinegar and some salt. Set aside.

Boil the potatoes in a pan of salted water until tender. Drain well and put back in the pan to steam-dry for a few mins. Tip into the bowl with the onion and gently toss together so that the potatoes absorb the vinegar. Season and leave to cool.&nbsp;

In a small bowl, mix together the buttermilk, mayonnaise, remaining vinegar and the horseradish. Add some salt and fresh ground pepper, and mix well. Toss the potatoes in the mixture.

Boil the beans for 1 min in salted water, drain, rinse in cold water and dry. Divide the potatoes between two plates and top with the apple slices, beans, salmon and a large handful of watercress.

Fancy a healthy version of your favourite Friday night chicken curry? The chicken can be marinaded the day before so you can get ahead on your prep

Easy butter chicken

skinless boneless chicken thighs

tsp cumin

paprika

hot chilli powder

natural yogurt

onion,

garlic cloves, crushed

green chilli, deseeded and finely chopped (optional)

ginger, grated

tsp garam masala

tsp ground fenugreek

chicken stock

flaked almonds, toasted

naan bread

mango chutney or lime pickle

lime wedges

In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.

In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.

Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.

A speedy pasta salad with Mediterranean flavours - perfect for packed lunches

Tortellini with pesto & broccoli

Tenderstem broccoli

fresh tortellini

pesto (fresh if you can get it)

tbsp toasted pine nuts

tbsp balsamic vinegar

cherry tomatoes

Bring a large pan of water to the boil. Add the broccoli, cook for 2 mins, then add the tortellini and cook for 2 mins, or according to pack instructions. Drain everything, gently rinse under cold water until cool, then tip into a bowl. Toss with the pesto, pine nuts and balsamic vinegar. Add the tomatoes, pack into containers and chill. Let the salad get to room temperature during the morning to get the most flavour from the tomatoes and pesto.

Get a dose of iron and protein from this healthy, squash casserole that's full of texture and flavour

Quinoa stew with squash, prunes & pomegranate

butternut squash

onion

tbsp finely chopped ginger

tsp ras-el-hanout or Middle Eastern spice mix

quinoa

prunes

lemon

vegetable stock

pomegranate

mint leaves

Heat oven to 200C/180C fan/gas 6. Put the squash on a baking tray and toss with 1 tbsp of the oil. Season well and roast for 30-35 mins or until soft.

Meanwhile, heat the remaining oil in a big saucepan. Add the onion, garlic and ginger, season and cook for 10 mins. Add the spice and quinoa, and cook for another couple of mins. Add the prunes, lemon juice and stock, bring to the boil, then cover and simmer for 25 mins.

When everything is tender, stir the squash through the stew. Spoon into bowls and scatter with pomegranate seeds and mint to serve.

These thick wheat noodles with mushrooms and cabbage are made for slurping - a lovely low-fat, low-calorie vegetarian supper

Yaki udon

dried udon noodles

tbsp sesame oil

¼ head white cabbage,

shiitake mushrooms

spring onions, finely sliced

mirin

soy sauce

tbsp caster sugar

Worcestershire sauce (or vegetarian alternative)

Boil some water in a large saucepan. Add 250ml cold water and the udon noodles. (As they are so thick, adding cold water helps them to cook a little bit slower so the middle cooks through). If using frozen or fresh noodles, cook for 2 mins or until al dente; dried will take longer, about 5-6 mins. Drain and leave in the colander.

Heat 1 tbsp of the oil, add the onion and cabbage and sauté for 5 mins until softened. Add the mushrooms and some spring onions, and sauté for 1 more min. Pour in the remaining sesame oil and the noodles. If using cold noodles, let them heat through before adding the ingredients for the sauce – otherwise tip in straight away and keep stir-frying until sticky and piping hot. Sprinkle with the remaining spring onions.

A Brazilian-inspired seafood casserole with creamy coconut sauce, coriander garnish and plenty of sunshine spice

Bahia-style Moqueca prawn stew

large, raw, peeled prawn

lime juice

coconut oil

spring onions

red pepper

tsp chilli flakes

plum tomatoes

coconut milk

tbsp chopped coriander

rice

Place the prawns in a bowl with 2 tbsp of the lime juice, 1 tsp of salt and 1 tbsp of the chopped garlic. Chill for 1 hr.

Heat the coconut oil in a large saucepan. Add the spring onion and onion and fry for 5 mins, then add the red pepper, chilli flakes, paprika and remaining garlic.

Pour in the tomatoes, coconut milk and a little salt. Bring to a simmer and let reduce for 10 mins. Add the prawns, all the marinade and remaining lime juice. Gently simmer until the prawns turn white, about 3 mins. Serve with the fresh coriander and rice.

A healthy, hearty stew to feed the family, that you can prepare in just 10 minutes. This rustic meal is best served with chunks of crusty bread or rice

Spanish chicken stew

tbsp white wine vinegar

tbsp smoked paprika

black olives (such as couchillo)

almonds

In a large saucepan, heat 1 tbsp of the oil. Season the chicken and brown on both sides for 7-8 mins until golden, then set aside on a plate. Put the remaining 1 tbsp oil in the pan with the pepper, onion and garlic. Fry on a medium heat for 8 mins or until slightly golden. Add the vinegar and cook for 1 min.

Return the chicken to the pan with the paprika and stock. Bring to the boil, then turn down to simmer for 25 mins until the chicken is cooked through. Add the olives and almonds, and serve with rice or crusty bread.

A versatile and low-fat side that goes well with other Chinese dishes

Top 32 jennifer joyce recipes from across the web

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

Top Tags

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Tortellini with pesto & broccoli

Quinoa stew with squash, prunes & p...

Yaki udon

Bahia-style Moqueca prawn stew

Spanish chicken stew

Thin-stemmed broccoli with hoisin s...

Chilli chicken wraps

Spicy black bean tacos

West Indian-style chicken legs with...

Sausage, kale & chilli pasta

Homemade granola

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Chicken, ginger & green bean hotpot

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Black bean & meat stew - feijoada

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Top 32 jennifer joyce recipes from across the web

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

Top Tags

Burrito bowl with chipotle black be...

Brioche buns

Turkish kebabs with tomato chilli s...

Best ever macaroni cheese recipe

Chimichurri sauce

Sichuan pork, broccoli & cashew sti...

Hot smoked salmon with new potatoes...

Easy butter chicken

Tortellini with pesto & broccoli

Quinoa stew with squash, prunes & p...

Yaki udon

Bahia-style Moqueca prawn stew

Spanish chicken stew

Thin-stemmed broccoli with hoisin s...

Chilli chicken wraps

Spicy black bean tacos

West Indian-style chicken legs with...

Sausage, kale & chilli pasta

Homemade granola

Curry coconut fish parcels

Mustard pork fillet with apple lent...

Chicken, ginger & green bean hotpot

Mediterranean feta salad with pomeg...

Frango churrasco (Grilled lemon & g...

Black bean & meat stew - feijoada

Passion fruit trifle

Chicken and mushrooms

Tangy cabbage slaw

Miso chicken & rice soup

Miso roasted tofu with sweet potato

Miso mustard pork chops with sesame...

Green masala butternut squash curry

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