Chinese hot and sour soup, this vegetarian version features shiitake mushrooms, silken tofu, Chinese black vinegar and crispy chilli oil.
Fakeaway Recipes
Chicken pasanda is a relatively mild curry loaded with yoghurt, almonds and coriander, and it has become one of my favourite curry recipes.
Crispy chilli beef, fried steak coated in a spicy, sweet and sticky sauce, is one of the most popular dishes in a British Chinese takeaway.
Crispy chicken burger with frisee lettuce, cucumber and the easiest sweet chilli and lime mayonnaise, you'll never buy frozen patties again!
Slow cooker char siu pork ribs are very easy; blend some ingredients, throw them in the crockpot, then 6 hours later, give them a quick glaze.
Lamb Madras, a fiery yet fragrant recipe inspired by an ever-popular British Indian restaurant classic, my version is both easy and delicious.
Butter Chicken AKA Murgh Makhani is a modern classic Indian curry that serves marinated and grilled chicken in a spicy, rich tomato sauce.
Sweet and sour chicken balls are an institution in British Chinese takeaways. They are remarkably quick to make at home and taste fantastic.
Sweet and sour noodles are a quick and easy dish, featuring plenty of veggies and a fantastic sauce and all in well under 30 minutes.
Chip Shop Chips are a British institution & deep frying homemade chips just like your favourite chippy is very easy, just add salt and vinegar.
Chicken Balti is the pride of Birmingham and a curry not of Indian, but Anglo Bangladeshi heritage, dating from the 1970s, that went global!
The Nargis Kebab, the Indian origins of the ever-popular British Scotch egg, my version wraps spiced beef around a jammy yolked boiled egg.
Saag aloo is a classic Northern Indian curry featuring spinach and potato; my version is vegan and fragrantly spiced with a spicy chilli kick!
Indian chapati are the perfect quick and easy flatbread to serve alongside your favourite homemade curry, you may not order takeaway again!
Indian coconut chicken curry is a superb, fragrant and spicy dish that combines fresh coconut and coconut milk with tamarind in a silky sauce.
This Indian prawn curry is the perfect easy mid-week curry fix, a delicious treat that can go from your fridge to your table in 15 minutes.