Ditch the dodgy takeaways this January and make your own homemade versions instead. Chances are they’ll be healthier, cheaper and far tastier, too.

Make enough for leftovers and you’ll be just minutes away from a nutritious dinner later in the week. Happy days!

VEGAN CHINESE NOODLES
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The beauty of Chinese cooking is that it can be super-fast, which is probably part of the reason why it’s such a popular takeaway. With lots of vibrant veggies and delicate noodles, tossed through with a lovely zingy dressing, this recipe will satisfy your hunger in minutes.

PIRI PIRI CHICKEN
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Bursting with flavour, this chicken is tender, spicy and super-succulent. Serve it on a big board with homemade piri piri sauce, deliciously crisp sweet potato wedges and a jalapeño salsa, and you’ve got perfect Friday night food for sharing. The quick jalapeño salsa is a great trick and something you can make in seconds – simply pour a jar of pickled jalapeños and their liquor into a blender and blitz until smooth then transfer back to the jar. Store it in the fridge for up to four weeks to be served alongside grilled meats, in tacos or to spruce up eggs with a spicy hit.

ASIAN CRISPY BEEF
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Ready in under 30 minutes, super-nutritious and tasty, too, this will satisfy your takeaway cravings any day of the week. Dressed with a combo of garlic, ginger, fish and soy sauces and lime juice, it’s jam-packed with flavour. Stocking up on these store cupboard ingredients is a great idea and will help you make super-quick stir-fries and salads in no time.

AUBERGINE DAAL
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This tasty daal is an incredibly economical and nutritious dinner. Rolled up in handmade chapatis with fluffy rice, roasted aubergine, crispy curry leaves and chilli, it’s a beauty of a dish that’ll show you just how vibrant and exciting meat-free meals can be.

FANTASTIC FISH TIKKA CURRY
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This is a deliciously perfumed fish curry with fluffy rice, loads of veggies and explosions of flavour. Embracing frozen fish and cauliflower mean it’s super-cheap to make, too, without compromising on taste and quality. If you end up with leftover paste, simply whack it in the freezer ready for a quick curry another day.

RICE & PEAS WITH JERK ROASTED VEG
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A spicy Jamaican classic that everyone loves, serve your rice and peas in the middle of the table with the tray of lovely roasted veggies and your homemade Scotch bonnet pickle. A great weekend dinner and an all-round crowd-pleaser.

Make these healthy fakeaway dishes part of your cooking repertoire and enjoy fast food without the guilt. You’ll never look back!