Homemade always trumps takeaway for taste, cost and (most of the time) speed. So instead of reaching for the phone, grab the frying pan instead!
A sweet, whole wheat base topped with a medley of mushrooms, red onion, garlic, spices, tomatoes, pine nuts and chopped mint. Ed Baines’ Turkish pizza is a great vegetarian main and only takes 20 minutes in the oven. Serve with a fresh garden salad, and a blob of your favourite dip.
“You can’t beat homemade pizza,” says chef Jo Pratt. This recipe is kept simple by using a bought pizza base mix; however you can prepare your own dough if preferred. Alternatively you can speed things up even more by using a ready prepared base. Serve with a side salad of mixed baby leaves.
Pork cheeks are moist and tender when cooked and have bags of flavour. The trick to this dish is to make sure that you caramelise the cheeks well in the honey to get a gorgeous golden-brown colour, otherwise they will look a little anaemic. Serve with hot buttered noodles and napkins!
Chicken breasts coated in a sticky marinade made from soy sauce, mirin, orange, water, sugar and a little ginger. Pan-fry your chicken until golden brown, then add a ladleful of teriyaki sauce and cook until beautifully glazed. Serve with chilli garlic mushrooms, noodles and chopped coriander.
An absolute British classic, made all the more special by cooking it at home. Fish fanatic Mitch Tonks picks haddock as his fish-of-the-day, coating it in a very light batter before deep-frying (you’ll need a deep fat fryer for this recipe). Serve with homemade tartare sauce and Maris Piper chunky chips.
Chef Anjum Anand on one of her favourite Indian dishes: “A lovely dish, creamy and nutty with clear flavours of whole spices. Korma started life in palaces and was eaten by Kings, so while I've added turmeric here, I prefer to give this dish the respect it deserves and use a good pinch of saffron.”
Who doesn't love a bhaji? Homemade ones taste best, especially when they're packed full of aromatic herbs and spices. Vinod Patel includes coriander, caraway seeds, turmeric, green chillies and ginger in his bhaji, which comes served with a tangy tomato and coriander chutney.
A firm British favourite, beef madras is rich in flavour, spicy and comforting. A madras is normally a hot curry; for a medium heat chef Anjum Anand adds four dried Kashmiri chillies and two green chillies, so bear this in mind and add as many as you think you will like. Serve with rice or naan.
An authentic pad thai, made delicious with palm sugar, tamarind, roasted peanuts and much, much more. Tamarind purée is an important element in pad thaiand, along with the palm sugar and shrimp paste, gives this dish an authentic Thai flavour. Serve with lime wedges and extra chilli powder.
One of the most popular dishes in this country nowadays. Stick to this recipe and you’re guaranteed a sensational Thai green curry, which is flavoured with lemongrass, fresh ginger, garlic, Thai basil, ground cumin, fresh coriander and unsweetened coconut milk. Serve with jasmine rice and lime leaves.
This is a classic lovefood article that has been updated
More takeaway talk
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature