Whether you’re a sucker for an Indian or prefer to take your inspiration from the Deliveroo app, we all love a takeaway treat. But what was once perceived as an occasional indulgence has now become a regular affair, with new research by the Institute for Fiscal Studies finding that half of British diets are made up of calories from fast food and meals from takeaway outlets. But, with health experts emphasising the importance of eating home-cooked food and avoiding anything ultra-processed, these stats don’t bode well for our health as a nation.
The good news is that there are so many ways to get your takeaway fix at home. Concocting your own meals doesn’t only mean that you know exactly what you’re consuming, it’s also good for the digestive system – as you cook, your stomach enzymes fire up to ready the body for healthy digestion. Some great sources of delicious recipes include Zoe, Artah and BBC Good Food, alongside foodie favourites on Instagram such as @EmTheNutritionist, Rosemary Ferguson and Joe Wicks.
Here, some of our favourite recipes to inspire you now.
Swap: Stack of French toast
For: Artah almond pancakes with chia and strawberry jam
Ingredients (serves 2)
- 100g almond flour
- 1 tsp baking powder
- 2 tsp psyllium husk (optional)
- Pinch of salt
- 1 egg, beaten
- 2 tsp olive oil
- 100-110ml plant milk
- 1 large punnet hulled strawberries, washed and ready to eat
- 1-2tbsp chia seeds
- ½ tsp lemon juice
- 1 tbsp maple syrup
- Mixed berries, fruit, seeds, nut butter (additional toppings)
Method
- In a bowl, combine the flour, baking powder and salt and stir to combine. Whisk in the egg, oil and plant milk gradually, so no lumps form.
- In a crepe or large frying pan on medium heat, heat some of the coconut oil. Once melted, add a spoonful of the pancake mix. As little bubbles begin to form on the surface, flip the pancake and finish cooking the other side for 30 seconds to a minute. Repeat until all the batter has been used up.
- In a small saucepan on a medium heat, add the strawberries chia, lemon juice and maple syrup. Bring to a boil and reduce to a low simmer. Cook for 5-10 minutes until soft and thick.
- Serve each pancake with lots of strawberry jam, some mint leaves and pecans.
- Add any additional toppings.
Swap: Fried chicken
For: @EmTheNutritionist crispy rosemary chilli chicken with honey avocado jalapeño slaw
Ingredients (serves 2)
- 2 chicken breasts
- 80-100g fresh breadcrumbs (or blitz 3 large stale slices of bread)
- 1 tsp garlic granules
- 1 heaped tsp smoked paprika
- 1/4 cayenne pepper
- 1/2 tsp dried rosemary
- 1 large egg
- 4 tbsp flour seasoned with salt and pepper
For the slaw
- 1/2 a white cabbage, core removed
- 2 spring onions
- 1/2 large avocado
- 150g natural yoghurt
- 1 heaped tsp honey
- Small handful of basil
- 1 tbsp jalapeños and 1 tbsp of the brine
- 30g feta
- 1 tbsp American mustard
Method
- Carefully butterfly the chicken breasts into four pieces. Season with salt, pepper and a pinch of dried rosemary on both sides.
- Get three bowls, add a whisked egg to one, seasoned flour in another and the breadcrumbs to another.
- Season the breadcrumbs with garlic, smoked paprika, cayenne pepper, rosemary, salt and pepper. Dip the chicken in the flour to coat, tap off excess, dip into the egg, then press into the breadcrumbs until coated.
- Lay onto a nonstick baking tray, drizzle with a little olive oil and bake at 200C fan for 15-20 minutes, flipping halfway until crisp and golden.
- Shred the cabbage finely, and place into a bowl with two diced spring onions. Season with a little salt and massage it to soften. Blend the avocado with yoghurt, basil, honey, jalapeños, feta, mustard and a pinch of pepper. Toss into the slaw, taste and add more salt if needed.
- Serve the slaw with two crispy chicken pieces and some extra feta if you wish.
Swap: Indian takeaway
For: Zoe butternut biryani with cucumber raita
Ingredients (serves 2)
20g dried mushrooms
- 1 tbsp rapeseed oil
- 160g white or red onions
- 2 garlic cloves
- 1tbsp fresh ginger
- 1 small red chilli pepper
- 85g brown basmati rice, weighed uncooked
- 160g butternut squash
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 20g cucumber
- 125g full fat, natural yoghurt
- 2 tbsp fresh mint
- 35g fresh coriander leaves
- 25g ground almonds
Method
- Pour 425ml boiling water over the dried mushrooms and set aside.
- Heat the oil in a non-stick pan. Add the onions, garlic, ginger and chilli and stir-fry briefly over a high heat so they start to soften. Add the rice and squash and stir for a few minutes. Tip in the cumin and coriander, then stir in the mushrooms.
- Cover the pan and simmer for 20 minutes until the rice is tender. Meanwhile, mix the cucumber and yoghurt with the mint to make a raita. Stir the coriander and almonds into the rice when it is ready and serve with the raita and a few extra leaves of mint or coriander.
Swap: Cheesy pasta
For: Rose Ferguson’s ricotta and vegetable lasagne
Ingredients (serves 4)
For the tomato sauce:
- 1 tbsp extra virgin olive oil
- 1 brown onion, finely diced
- 2 carrots, finely diced
- 2 garlic cloves, minced
- 3 cups mushrooms, sliced
- Sea salt
- Black pepper
- 1 x 400g tin tomatoes (no added salt)
For the cheese sauce:
- 2 eggs, whisked
- 300g ricotta
- ¼ cup milk of choice
To assemble the lasagne:
- Lasagne pasta sheets
- 2 zucchinis, peeled into thin strips
- 4 large handfuls baby spinach
- ½ bunch basil leaves, picked
- 2 tbsp grated parmesan
Method
- Preheat the oven to 180C or 350F.
To make the tomato sauce:
2. Heat 1 tbsp olive oil in a non-stick frying pan over a medium heat. Add the diced onion, carrot and garlic and sauté for two to three minutes. Add the sliced mushrooms, season with sea salt and pepper and cook for three to four minutes, or until browned. Pour in the tinned tomatoes and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes.
To make the cheese sauce:
3. Meanwhile, prepare the cheese layer by combining the whisked eggs, ricotta and milk in a food processor. Blend until the eggs are incorporated. Season to taste with sea salt and black pepper.
To make the lasagne:
4. In a large baking dish, build your lasagne in layers as follows:
- Layer 1: Thin layer of tomato sauce
- Layer 2: Lasagne sheets
- Layer 3: Half of the cheese sauce
- Layer 4: Zucchini, spinach and basil
- Layer 5: Lasagne sheets
- Layer 6: Tomato sauce
- Layer 7: Zucchini, spinach and basil
- Layer 8: Lasagne sheets
- Layer 9: Remaining cheese sauce
- Layer 10: Zucchini and grated parmesan cheese
- Bake in the preheated oven for 30 to 40 minutes, or until the top is golden brown and the pasta is cooked through.