The Headliner with Danny Jones

Last updated 1st March 2024

Let’s Eat Balanced is excited to be partnering with Danny Jones, McFly Musician, the Voice UK judge, Masked Singer Winner, and Celebrity MasterChef runner-up.

Danny will be showcasing how naturally delicious British beef, lamb and dairy can be the headline act when it comes to creating healthy and balanced recipes at home.

We tasked Danny with creating some of his favourite recipes using lean red meat and dairy, highlighting their true star power as part of a healthy balanced diet and lifestyle.

Check out Danny’s recipes below!

Danny Jones headshot at The Headliner photoshoot

Beef Satay Skewers
with Brown Rice

"I absolutely love Asian-style flavours, and this recipe for Satay Beef Skewers is an absolute crowd-pleaser and I'm sure you'll love it too!"


Lean British beef naturally provides iron, which helps the immune system to work normally as part of a healthy, balanced diet and lifestyle.


Prep time: 30 mins, plus marinating time
Cook time: 10 mins
Serves 4 people


400g lean rump or thin cut sirloin steaks, cut into 1.5cm cubes   

3 teaspoons mild curry powder   

2 large garlic cloves, peeled and finely chopped or crushed   

1 x 2.5cm piece fresh ginger, peeled and grated    

2 tablespoons low-fat natural yogurt   

For the satay dipping sauce:   

2 tablespoons crunchy peanut butter  

 1 teaspoon honey    

1 tablespoon reduced salt light soy sauce   

100ml light coconut milk 

½ teaspoon dried chilli flakes 

Juice of 1 lime    

For the garnish:   

Small handful fresh coriander leaves 

1 fresh red chilli, deseeded and finely sliced    

To serve: 

300g brown rice, cooked   

Mixed side salad 


  1. Soak 6-8 small wooden skewers in cold water for 10 mins.  Alternatively, use metal skewers instead.
  2. To prepare the beef, in a large bowl add the beef, curry powder, garlic, ginger and yogurt. Season, if required and stir well to combine.  Cover and set aside for 15 mins or in the fridge for longer, if time allows.
  3. For the satay dipping sauce, put the peanut butter, honey, soy sauce and coconut milk into a non-stick saucepan, stir and heat gently for a few mins until the right thickness is required. Add 2 tablespoons lukewarm water to the pan, if required. Add the dried chillies and the lime juice, stir gently. Set aside.
  4. Thread the beef onto your skewers and cook under a preheated moderate grill for 3 mins on each side (for rump) or 1-2 mins on each side (for thin cut steaks).  
  5. Garnish the skewers with the herbs and chillies. Serve with the brown rice, the dipping sauce and a side salad.  

Yogurt Pancakes with Blueberry Compôte  

"There's nothing better than a chilled morning at home cooking up breakfast for the family - these fluffy pancakes are super easy to make and an absolute hit!"


British semi-skimmed milk and low-fat yogurt are naturally rich in protein and provide calcium, which support the maintenance of normal bones.


Prep time: 10 mins
Cook time: 10 mins
Serves: 4 people


For the blueberry compôte:   

2OOg fresh blueberries   

For the pancakes:   

75g self-raising flour   

1 teaspoon baking powder   

1 teaspoon ground mixed spice or cinnamon   

1 tablespoon caster sugar   

100ml semi-skimmed milk 

250g low-fat natural yogurt   

1 egg   

½ teaspoon vanilla, optional   

1 teaspoon vegetable oil, for greasing the pan   

To garnish:   

Extra yogurt, to serve   

Zest of 1 lemon, optional  


  1. To prepare the compôte, put half the blueberries in a small saucepan with 2 tablespoons of water. Bring to the boil, reduce the heat and simmer for 3-4 minutes until the berries just start to burst. Remove from the heat and stir in the remaining blueberries.     
  2. For the pancakes, put the dry ingredients into a large bowl and mix together. Add the milk, yogurt, egg, and vanilla extract, if used. Whisk to make a smooth, thick batter.   
  3. Preheat the oven to 140°C,120°C fan, Gas Mark 1.    
  4. Grease a large non-stick pan with the oil and heat gently until hot. Drop in 4 heaped spoonsful of the batter into the pan, shaping the pancakes into rounds. After 1-2 mins, flip each pancake using a spatula and cook for a further minute.  Keep the pancakes warm in the oven and continue making the pancakes with the remaining batter.   
  5. Serve the pancakes with the compôte, a dollop of extra yogurt and lemon zest, if used.   

Moroccan Spiced Lamb Flatbreads

"Here's my delicious recipe for Moroccan Spiced Lamb Flatbreads - it's super easy to make and great for sharing - ooft!"


Lean British lamb is naturally high in Vitamin B12, which helps reduce tiredness and fatigue as part of a healthy, balanced diet and lifestyle.


Prep time: 15 mins
Cook time: 5 mins
Serves 4 people


300g lean boneless lamb leg steaks, trimmed of visible fat and cut into thin slices  

For the marinade:   

2 tablespoons ras el hanout or Moroccan seasoning 

1 tablespoon oil    

For the pickled red onion relish:   

1 small red onion, peeled and finely sliced   

120ml white wine or cider vinegar   

1 teaspoon sugar     

For the Feta and Yogurt Whip:   

30g Feta cheese, crumbled   

3 tablespoons low-fat Greek-style natural yogurt    

1 garlic clove, peeled and crushed or finely chopped   

2 tablespoons freshly chopped dill or 1 teaspoon dried mixed herbs 

Zest of ½ lemon   

To serve:   

Flatbreads or pitta breads   

A chunky side salad (tomatoes, cucumber, fresh parsley)   


  1. Put the marinade ingredients into a large bowl. Add the lamb strips and gently stir to combine. Cover and set aside for 15 mins or in the fridge for longer, if time allows. 
  2. To prepare the onion relish, put all the ingredients into a large bowl. Cover and set aside for 10-15 mins.    
  3. To prepare the feta whip, put all the ingredients except the herbs in a large bowl.  Using a stick blender, whizz together until combined (or you can use a mini-blender if you prefer). Stir through herbs and set aside until required.     
  4. Heat a large non-stick pan over moderate heat. Add the lamb and pan fry for 2-3 mins, tossing continuously.   
  5. Warm the flatbreads or pitta.  Spread each flatbread with a little of the feta whip, the lamb, and the red onion relish. Serve with a side salad.   


  • These recipes can be classified as non-HFSS (i.e. not rated as high in fat, salt or sugar) according to the FSA Nutrient Profiling scheme used by Office of Communications (Ofcom), the UK broadcast regulator, to identify ‘less healthy foods and drinks’.
  • Reference Intakes (RIs) are a guide used on food labels to the maximum amounts of calories, fat, saturates, sugars and salt an adult should consume in a day (based on an average female adult).
  • We know consumers may be interested in the fat content of meat dishes, so we provide the total fat, saturated fat as well as calories per 100g.
  • Click here to see how much red meat you can eat within public health guidelines.