For many of us, Friday evening signals many things – the fact you’ve made it through a week of work, the beginning of your weekend and, quite frankly, the time to relax. You are truly bossing life.
It might be tempting, then, to reward yourself with a takeaway – the ultimate Friday treat – but those on a New Year health kick, or trying to save money, might be reluctant to do so. What’s a foodie to do?
Dale Pinnock’s new cookbook, Fakeaways, is packed with healthier, budget-friendly recipes you can make in the same amount of time it would take for a food delivery to turn up at your door.
And, unlike some recipe books, the instructions are ridiculously simple to follow.Related... These Italian Grannies Want You To Know All Their Pasta Secrets The book, published on 9 January, is brimming with more than 80 meal ideas. There are recipes for Indian, Chinese, Italian, Japanese, Middle Eastern and Thai food – and there’s even a section for ‘Grills & Classics’: think fish and chips, burgers and spicy wings.
Each recipe comes with nutritional information (Pinnock is a nutritionist, after all) and creative twists to help you save time, effort and money. Here’s a sneak peek of three recipes from the new book. Chicken Rogan JoshServes: 4 | Prep: 10 mins | Cook: 35 mins
“This is a dish that is traditionally made with lamb, but lamb is an ingredient I just don’t and won’t cook with so I’ve flipped this into a chicken version, which tastes amazing,” says Pinnock.IngredientsOlive oil, for sautéing1 large onion, finely chopped4 garlic cloves, finely chopped5cm piece of ginger, peeled and finely chopped1 cinnamon stick, broken in half5–6 cardamom pods½ teaspoon chilli flakes2 teaspoons cumin seeds2 teaspoons ground coriander2 teaspoons garam masala800g chicken breast, diced400g can chopped tomatoesSaltGreen salad and pitta breads, to serveMethod:: Sauté the onion, garlic, ginger, cinnamon stick and cardamom pods in a little olive oil with a good pinch of salt until the onion has softened.
:: Add the remaining spices and cook for another minute or two until the spices start to stick to the bottom of the pan.
:: Add the chicken and stir well to coat in the spices.
:: Cook for another 2-3 minutes, stirring frequently.
:: Add the chopped tomatoes and simmer for 20 minutes, stirring often.
:: Serve with a green salad and some warmed pitta breads.Related... What’s Actually In Meat-Free Foods – And Are They Healthy? Vegetable Chow MeinServes: 2 | Prep: 10 mins | Cook: 15 mins
“This is a super-easy favourite to recreate and one that I do at home quite often when I don’t feel like making anything extravagant for dinner,” says the nutritionist. “There is definitely something comforting about noodles.”Ingredients100g egg noodlesOlive oil, for sautéing1 large red onion, halved and sliced3 garlic cloves, finely chopped2 large spring onions, cut into batons150g chestnut mushrooms, sliced2 handfuls of baby spinach2 tablespoons soy sauce2 teaspoons toasted sesame oilSalt (optional)Method :: Place the noodles in a saucepan, cover with boiling water and cook according to the packet instructions. Drain and set aside.
:: In a frying pan, sauté the red onion, garlic and spring onions in a little olive oil over a medium heat for about 8 minutes until the onion softens.
:: Add the mushrooms and continue to sauté for another 4-5 minutes. Add the spinach and sauté just long enough to wilt it. Add the cooked noodles and mix all the ingredients together.
:: Finally, add the soy sauce and sesame oil and mix well. Season with a little salt if desired before serving.Related... We've Rounded Up All The New Vegan Foods In Supermarkets For Veganuary King Prawn Red CurryServes: 2 | Prep: 15 mins | Cook: 20 mins
“Red curries are another staple Thai favourite and I absolutely adore them,” says Pinnock. “Seafood is the perfect match for a red curry, but really, you could use anything. Chicken, tofu or mixed veg will all work great too.”IngredientsFor the paste:2 teaspoons each groundCumin and groundCoriander4 red bird’s-eye chillies, roughly chopped1 tablespoon paprika3 lemongrass stalks, roughly chopped4cm piece of ginger or galangal root, peeled and chopped6 fresh kaffir lime leaves or the finely grated zest of 1 lime2 shallots, chopped5 garlic cloves, choppedStalks from 80g bunch of fresh coriander2 tablespoons fish sauceFor the curry:Coconut oil, for frying300g raw king prawns, shells removed400ml can coconut milk200ml fish stock2 handfuls of baby spinachBrown rice, to serveMethod:: Place the paste ingredients in a food processor and blitz into a smooth, aromatic paste.
:: Heat a little coconut oil in a large pan, add the curry paste and fry for around 10 minutes until it has become much darker and less pungent.
:: Add the coconut milk and stock, and simmer for 3-4 minutes. Add the prawns and simmer for another 3-4 minutes until they are cooked.
:: Add the spinach and allow to wilt. Serve with cooked brown rice. Fakeaways: Healthy, budget-friendly takeaways for everyday home cooking by Dale Pinnock is published by Hamlyn. Buy it on
Amazon for £11.We all work hard to earn our money – so it shouldn’t feel like hard work to spend it well. At HuffPost Finds we’ll help you find the best stuff that deserves your cash, from the ultimate lipstick to a durable iron to replace the one that broke (RIP). All our choices are completely independent but we may earn a small commission if you click a link and make a purchase.Related... Easy Lamb Koftas, Crunchy Coleslaw and Homemade Hummus Three Ways Recipes Trying Veganuary? These 5 Simple Vegan Recipes Use Just 5 Ingredients Each The 10 Best Vegan Cookbooks To Spice Up Your Plant-Based Diet