Thai jungle curry is famed for being one of the spiciest curries, my version features a little chicken, lots of vegetables & loads of chilli.
FakeAways
I have always loved takeaway food, I’ve never eaten them regularly but there is something so special about getting something different delivered to your door. What’s even better is making them yourself and on many occasions it is quicker to make them at home than it is to wait for the dude on the moped!
Kottu roti is a delicious street food dish from Sri Lanka that combines curry (chicken in this instance) with flatbread, eggs and vegetables.
Tandoori king prawns, perfectly cooked and juicy shrimp marinated in an Indian-inspired spiced yoghurt marinade before being quickly grilled.
Bang bang cauliflower has its roots in Szechuan cuisine, my version is a Wagamama-inspired vegan dish with a delicious sweet & spicy sauce.
Satay chicken curry with sugar snap peas and peanut butter, a perfect quick & easy recipe that combines influences from Thailand & Malaysia.
Chicken chop suey is a stalwart of almost every Chinese takeaway menu, my homemade version is loaded with veggies & a gloriously simple sauce.
Tofu with black bean sauce and tenderstem broccoli is my take on a Chinese takeaway-style dish, it’s delicious, quick, easy and vegan too!
Char siu chicken legs are a take on an easy Chinese “BBQ” dish featuring marinated chicken legs with air fryer & oven cooking instructions.
Tandoori lamb chops marinated in a delicious and easy spiced yoghurt marinade then quickly cooked under a fiercely hot grill or broiler.
Chinese takeaway beef curry, an ode to a much-loved dish that has fallen a little from favour but remains a personal favourite fusion dish.