Takeaways are convenient, easy and tasty but they can also be extremely bad for our health if they are being eaten excessively. With today’s busy and hectic lifestyle they often seem like the best option after a busy day but we’ve found some easy takeaway type recipes you can make at home that are half the calories and double the goodness:

CHINESE

Chicken Chow Mein

Courtesy of BBC GoodFood

Ingredients:

  • 3 garlic cloves, crushed
  • good chunk fresh root ginger, grated
  • 1 red chilli, deseeded and chopped
  • 1 tbsp soy sauce
  • 2 tbsp tomato purée
  • 2 chicken breasts, cut into chunky strips
  • 3 blocks dried egg noodles
  • ½ a head broccoli, broken into florets
  • 3 carrots, cut into thin sticks
  • 1 tbsp vegetable oil
  • 300g pack beansprouts
  • 3 spring onions, halved and sliced into long strips
  • 1 tbsp oyster sauce

Method:

  1. Mix together the garlic, ginger, chilli, soy sauce and tomato purée, then add the chicken and leave it to marinate while you prep the rest of the ingredients.
  2. Boil a large pan of water, add the noodles, broccoli and carrots, then cook for 4 mins before draining.
  3. Heat the vegetable oil in a wok, tip in the chicken and its marinade, then stir-fry for 4-5 mins until cooked. Toss in the noodles, vegetables, beansprouts and spring onion to warm through, then mix the oyster sauce with 2 tbsp water and stir this in just before serving.

INDIAN

Chicken Curry

Courtesy of BBC GoodFood

Ingredients:

  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 2 tbsp curry powder
  • 1 large sweet potato, peeled and cut into small chunks
  • 4 skinless boneless chicken breast fillets, cut into chunks
  • 400g tin coconut milk
  • 100g whole cherry tomatoes
  • fresh coriander, to serve

Method:

  1. Cook the onion and garlic in a tsp of oil for 5 minutes. Season, then stir in the curry powder. Cook for another minute, then add the potatoes and chicken.
  2. Pour in the coconut milk. Simmer for 10-12 minutes, then add the tomatoes and simmer for 2 minutes.
  3. Serve sprinkled with fresh coriander.

ITALIAN

Homemade Pizza

Courtesy of Chez Dave

Ingredients:

  • 100g each strong white and strong wholewheat flour
  • 1 tsp or 7g sachet easy-blend dried yeast
  • 125ml warm water

For the topping:

  • 200g can chopped tomatoes, juice drained
  • handful cherry tomatoes, halved
  • 1 large courgette, thinly sliced using a peeler
  • 25g mozzarella, torn into pieces
  • 1 tsp capers in brine, drained
  • 8 green olives, roughly chopped
  • 1 garlic clove, finely chopped
  • 1 tbsp olive oil
  • 2 tbsp chopped parsley, to serve

Method:

  1. Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade. Pour in the water and mix to a soft dough, then work for 1 min. Remove the dough and roll out on a lightly floured surface to a round about 30cm across. Lift onto an oiled baking sheet.
  2. Spread the canned tomatoes over the dough to within 2cm of the edges. Arrange the cherry tomatoes and courgettes over the top, then scatter with the mozzarella. Mix the capers, olives and garlic, then scatter over the top. Drizzle evenly with the oil. Leave to rise for 20 mins. Heat oven to 240C/ fan 220C/gas 9 or the highest setting.
  3. Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with the parsley to serve.

THAI

Thai Red Curry

Courtesy of EasyLiving

Ingredients:

  • 1tbsp vegetable oil
  • 1 small brown onion, finely chopped
  • 2 cloves garlic, chopped
  • 1tsp grated fresh ginger
  • 2-3tbsp Thai red curry paste
  • 1kg (1lb) chicken thigh fillets, cut into 3cm (1 1/4in)pieces
  • 300ml (9fl oz) coconut milk
  • 250g (8oz) green beans, chopped into 5cm (2in)lengths
  • 1-2tbsp fresh coriander leaves

Method:

  1. Heat the oil in a large saucepan and add the onions, garlic and ginger. Cook over a medium heat, stirring occasionally, for 3 minutes. Add the curry paste and cook, stirring for 1 minute. Add the chicken and cook, stirring occasionally for 2 minutes.
  2. Add the coconut milk and bring to the boil. Reduce the heat and simmer gently, stirring occasionally, for about 20 minutes. The sauce should have reduced and thickened by this stage.
  3. Add the beans, stir well, and cook for about 5 minutes, or until tender. There should be enough sauce to easily coat the meat. If the mixture is very liquid, increase the heat and simmer until reduced. Use a spoon to remove any oil that rises to the top. Season to taste and serve in bowls topped with a handful of coriander leaves, accompanied with steamed rice.

FISH AND CHIPS

Healthy Fish and Chips

Courtesy of BBC GoodFood

Ingredients:

  • 450g potatoes, peeled and cut into chips
  • 1 tbsp olive oil, plus a little extra for brushing
  • 2 white fish fillets about 140g/5oz each
  • grated zest and juice 1 lemon
  • small handful of parsley leaves, chopped
  • 1 tbsp capers, chopped
  • 2 heaped tbsp 0% Greek yogurt
  • lemon wedge, to serve

Method:

  1. Heat oven to 200C/fan 180C/gas 6. Toss chips in oil. Spread over a baking sheet in an even layer, bake for 40 mins until browned and crisp. Put the fish in a shallow dish, brush lightly with oil, salt and pepper. Sprinkle with half the lemon juice, bake for 12-15 mins. After 10 mins sprinkle over a little parsley and lemon zest to finish cooking.
  2. Meanwhile, mix the capers, yogurt, remaining parsley and lemon juice together, set aside and season if you wish. To serve, divide the chips between plates, lift the fish onto the plates and serve with a spoonful of yogurt mix.

KEBABS

Spicy Chicken Kebabs

Courtesy of BBC GoodFood

Ingredients:

  • 3 garlic cloves, roughly chopped
  • knob of fresh ginger, roughly chopped, plus extra to serve
  • 1 orange, grated zest and juice
  • 3 spring onions, roughly chopped
  • 2 tbsp clear honey
  • 1 tbsp light soy sauce
  • 2 tbsp vegetable oil
  • 4 small skinless boneless chicken breast fillets, cut into cubes
  • 20 button mushrooms
  • 20 cherry tomatoes
  • 2 large red peppers, seeded and each cut into 10

Method:

  1. Grind the garlic, ginger, orange zest and spring onions to a paste in a food processor. Add the honey, orange juice, soy sauce and oil, then blend again. Pour the mixture over the cubed chicken and leave to marinate for at least 1 hr, but preferably overnight. Toss in the mushrooms for the last half an hour so they take on some of the flavour, too.
  2.  Thread the chicken, tomatoes, mushrooms and peppers onto 20 wooden skewers, then cook on a griddle pan for 7-8 mins each side or until the chicken is thoroughly cooked and golden brown. Turn the kebabs frequently and baste with the marinade from time to time until evenly cooked. Arrange on a platter, scatter with chopped spring onion and eat with your fingers.

How much better do these recipes look than the usual greasy takeaways?