Order Up! Takeaway Alternatives

Supporting Local Restaurants at Home

We love supporting our local restaurants that we can go to or get delivery from while we all bunker down. However, remember to keep take-aways as a special treat, rather than a "can't be bothered with dinner" option.

Herb Panko-Crumbed Fish

Serves: 6 | Prep: 10 mins | Cook: 10 mins

Ingredients

• Gurnard, terakihi, snapper or firm white fish (4–6 fillets)
• ¾ cup plain flour
• 1 tsp celery or herb salt (or normal salt)
• 2 eggs, lightly beaten
• 1½ cups panko breadcrumbs
• 1–3 tbsp fresh parsley, chopped
• Oil, for frying

Instructions

1. Cut each fillet into 2–3 even strips. In three bowls, place (1) flour & salt, (2) beaten eggs, (3) breadcrumbs & parsley. Dip each strip in flour, then egg, then crumbs. Chill until ready to cook.
2. Heat 5 cm oil in a saucepan. Fry fish strips in batches until golden and cooked through. Keep warm while cooking the rest.
3. For a lighter version, arrange the crumbed fish on a lined tray, spray or drizzle with oil, and bake at 180 °C for 10–12 mins until edges are lightly toasted and fish flakes.

Easy Butter Chicken

Serves: 4 | Prep: 15 mins + 1 hr marinating | Cook: 35 mins

Ingredients

Marinade

• 1 lemon, juiced
• 2 tsp ground cumin
• 2 tsp paprika
• 1–2 tsp hot chili powder
• 200 g natural yoghurt

Curry

• 500 g skinless, boneless chicken thighs, cut into pieces
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 3 garlic cloves, crushed
• 1 green chili, deseeded & finely chopped
• 3 cm piece ginger, grated
• 1 tsp garam masala
• 2 tsp ground fenugreek
• 3 tbsp tomato purée
• 300 ml chicken stock
• 50 g flaked almonds, toasted

Instructions

1. Mix marinade ingredients with seasoning; toss chicken pieces to coat. Cover and chill 1 hr or overnight.
2. Heat oil in a saucepan. Sauté onion, garlic, chili, and ginger for 10 mins until soft.
3. Add spices and tomato purée; cook 2 mins. Stir in stock and marinated chicken, simmer 15 mins. Add any leftover marinade and simmer 5 mins. Sprinkle with almonds.

Serve with basmati rice, naan, mango chutney or lime pickle, and fresh coriander.

Super Healthy Pizza

Serves: 2 | Prep: 15 mins + rising time | Cook: 12 mins

Ingredients

Base

• 200 g flour (or wholemeal)
• 1 tsp (7 g) dried yeast
• 125 ml warm water

Toppings

• 200 g canned chopped tomato, drained
• Handful cherry tomatoes, halved
• 1 large courgette, peeled into ribbons
• 25 g mozzarella, torn
• 1 tsp capers
• 1 garlic clove, finely chopped
• 1 tbsp olive oil
• 2 tbsp fresh herbs, to serve
• Or get creative!

Instructions

1. Blend flour, yeast, salt, and water to form a soft dough. Knead 1 min, then roll out to 30 cm. Transfer to a baking sheet.
2. Spread tomatoes, top with cherry tomatoes, courgette, mozzarella, capers, and garlic. Drizzle with oil. Let rise 20 mins. Preheat oven to 240 °C (fan 220 °C).
3. Bake 10–12 mins until edges are golden. Scatter with herbs to serve.

Big H (Home) Burgers

Serves: 4 | Prep: 15 mins | Cook: 10 mins

Ingredients

Burger

• 500 g beef mince
• Pickles or gherkins, sliced
• Iceberg lettuce, finely shredded
• 1 onion or 2 shallots, diced
• 4 slices smoked cheese

Sauce

• ½ cup mayonnaise
• 2 tbsp piccalilli
• 1 tbsp American mustard
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tbsp white vinegar

Instructions

1. Slice 4 buns into tops, bottoms, and two middle sections each. Brush with oil and toast.
2. Season mince, form 8 patties with a cutter, and chill on parchment.
3. Puree sauce ingredients, chill 1 hr for flavors to meld.
4. Heat oil, sear patties until colored, flip, top half with cheese, and let rest.
5. Assemble burgers: sauce + onion + lettuce on bottom bun; cheese patty; middle bun; more sauce + lettuce + pickles; top bun.