takeaway

Don't call the Chinese takeaway for crispy duck with pancakes – our recipe is so easy to make and it's healthier, too. Serve with a classic plum sauce

Crispy duck pancakes

½ cucumber,cut into thin matchsticks

spring onions,shredded

tbsp honey

tsp Chinese five-spice powder

duck breasts(about 170 grams each)

plums,halved and stoned

agave syrup

soy sauce

½ tsp Chinese five-spice powder

plain flour

rapeseed oil,for brushing

The duck Heat oven to 180C/160C fan/gas 4. Mix the honey and five-spice in a bowl, then brush all over the duck. Transfer to a roasting tin and roast for 25-30 mins until bronzed. Cool for 10 mins, then shred the meat and finely slice the skin.

Plum sauce While the duck is cooking, put all the plum sauce ingredients in a saucepan and simmer gently over a medium heat for 15 mins or until the plums are soft and the sauce is thick. Using a <a href="https://www.bbcgoodfood.com/content/top-five-hand-blenders">stick blender</a>, blend until smooth.

Pancakes While the sauce is cooking, put the flour, 125ml boiling water and a pinch of salt in a bowl and mix together until it forms a dough. When cool enough to handle, knead for 5-10 mins. Divide it into 10 little balls and roll each one out as thin as you can. Brush a frying pan with the oil and cook each pancake over a medium heat for 20 secs each side or until cooked but not browned.

To serve Spread a pancake with a little plum sauce. Top with the shredded duck, a few pieces of cucumber and spring onion.

A lighter version of the Indian takeaway classic from Angela Nilsen, this tomato-based curry is packed with extra spinach and peppers

Healthier Chicken Balti

skinless, boneless chicken breast,cut into bite-sized pieces

lime juice

paprika

¼ tsp hot chilli powder

sunflower oil

cinnamon

cardamom pods,split

green chilli

cumin seed

onion,coarsely

garlic cloves,very finely chopped

2½ cm-piece ginger,grated

turmeric

tsp cumin

tsp coriander

tsp garam masala

organic passata

red pepper,deseeded,

tomato,chopped

baby spinachleaves

coriander,chopped

chapatis or basmati rice,to serve (optional)

Healthier chicken balti

Put the chicken in a medium bowl. Mix in the lime juice, paprika, chilli powder and a grinding of black pepper (step 1), then leave to marinate for at least 15 mins, preferably a bit longer.

Heat 1 tbsp of the oil in a large non-stick wok or sauté pan. Tip in the cinnamon stick, cardamom pods, whole chilli and cumin seeds, and stir-fry briefly just to colour and release their fragrance (step 2). Stir in the onion, garlic and ginger and fry over a medium-high heat for 3-4 mins until the onion starts to turn brown. Add the remaining oil, then drop in the chicken and stir-fry for 2-3 mins or until it no longer looks raw. Mix the turmeric, cumin, ground coriander and garam masala together. Tip into the pan, lower the heat to medium and cook for 2 mins (step 3). Pour in the passata and 150ml water, then drop in the chunks of pepper. When starting to bubble, lower the heat and simmer for 15-20 mins or until the chicken is tender.

Stir in the tomato, simmer for 2-3 mins, then add the spinach and turn it over in the pan to just wilt. Season with a little salt. If you want to thin down the sauce, splash in a little more water. Remove the cinnamon stick, chilli and cardamom pods, if you wish, before serving. Scatter with fresh coriander and serve with warm chapatis or basmati rice, if you like.

Not just any burger, John Torode's ultimate burger, with a spicy tomato relish and all the trimmings

John Torode'S Big Burger

olive oil

bay leaf

garlic cloves, crushed

shallots,

red chilli, chopped

celery stick, chopped

tomatoes,

oyster sauce

beef

gruyères (optional)

burger buns, warmed

butter

tbsp mayonnaise

squeezy mustard

beef tomato,

few cooked rashers streaky bacon

Little Gem lettuce leaves

few gherkins

John Torode's big burger

First make the relish: heat oil in a large frying pan and add the cumin. Let it cook for a moment, then throw in the bay, garlic, shallots and chilli. Cook for 2 mins until soft but not coloured, then add the celery and tomatoes. Sweat everything down gently for 20-30 mins until the tomatoes lose their shape. Remove from the heat, season and leave to cool. This can be made a few days in advance and kept in the fridge.

To make the burgers, mix the egg yolks in a large bowl with the oyster sauce and soaked breadcrumbs. Season with lots of fresh, black pepper then add the meat, breaking it up a little. Mix everything, trying not to overwork the mixture or the burger will become heavy.

Take the mix and divide in half, then into half and half again so you end up with 8 even pieces. Roll each one into a ball and place a 10 x 10cm square of greaseproof paper on the bottom and top. Put in the fridge for 15 mins to firm.

Heat a griddle pan. Take 4 burger balls from the fridge and push them down so they become discs about the size of a burger bun, about 2cm thick, between the 2 pieces of greaseproof. Peel the paper off one side and slap down in the pan with no oil or seasoning. Peel the top layer of paper off and cook on a very high heat for a couple of mins. In total, a burger this size will take about 5-10 mins to cook, but you need a bit of colour and texture, so exactly how long is up to you. I turn my burgers after 2 mins, but I cook on a very high heat, and I like them a little pink. Keep warm in a low oven while you cook the rest, topping with the cheese slices, if you like, for the final few mins so they melt a little.

Lay the 2 halves of the warm bun in front of you and butter them lightly. Spread the mayo on both sides followed by a little mustard on the top bun and tomato relish on the bottom. Place a slice of tomato on the bottom bun followed by the first burger with the cheese, then some bacon, then the next burger, more relish, lettuce and finally the guacamole. Top with the bun and eat with the gherkins on the side.

A healthy burger that's filling too. These are great for anyone after a satisfying bite low in calories.

Falafel Burgers

can chickpeas,rinsed and drained

red onion,roughly chopped

garlic clove,chopped

flat-leaf parsley parsley

harissa paste

tbsp plain flour

pitta bread,to serve

tub tomato salsa,to serve

green salad,to serve

Falafel burgers

Drain the chickpeas and pat dry with kitchen paper. Tip into a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> along with the onion, garlic, parsley, cumin, coriander, harissa paste, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.

Heat the sunflower oil in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick frying pan</a>, and fry the burgers for 3 mins on each side until lightly golden. Serve with the toasted pitta bread, tomato salsa and green salad.

These spicy chicken kebabs can be marinated the day before for extra flavour. Wrap in a warm flatbread and top with pickled chilli and cooling yogurt

Turkish kebabs with tomato chilli sauce

garlic

Greek yogurt

lemon, juiced

tomato purée

tsp chilli flakes(Aleppo are nice)

sumac

chicken breasts,

baby plum tomatoes

thumb-sized red chilli,

tbsp extra virgin olive oil

red onion, sliced

pomegranate molasses

Middle Eastern flatbreads

pickled chillis(guindillas)

coriander

parsley

Crush 1 garlic clove and mix with 3 tbsp yogurt, the lemon juice, 1 tsp tomato purée, half the spices, and some seasoning in a medium bowl. Add the chicken, toss, cover and chill in the fridge for at least 1 hr or overnight.

Make the chilli sauce. Put 100g of the tomatoes, the whole red chilli, the remaining spices, garlic clove and tomato purée, plus 1 tbsp olive oil, half the red onion and the pomegranate molasses in a food processor. Add some seasoning and pulse until puréed, then set aside.

Heat oven to 200C/180C fan/gas 6, and heat a griddle pan. Thread the chicken onto metal skewers or wooden ones that have been soaked, then wipe off the excess marinade. Skewer the remaining tomatoes on a separate skewer. Lightly oil the griddle with the remaining olive oil and brown the chicken on both sides, then transfer to a baking tray and bake in the oven for 10 mins, or until cooked through. Meanwhile, griddle the tomatoes for 1-2 mins, turning halfway through so they have griddle marks on both sides.

Serve the chicken and tomatoes on flatbreads with the remaining red onion, pickled chillis, the remaining Greek yogurt, parsley and coriander with the chilli sauce spooned over.

Ditch the takeaway menu and cook our healthy chicken madras curry instead. This simple family dinner is full of fragrant spices and tender pieces of chicken

Chicken madras

onion,peeled and quartered

thumb-sized chunk of ginger,peeled

½ red chilli

vegetable oil

chicken

can chopped tomatoes

pack coriander,chopped

rice,naan and mango chutney, to serve

Blitz 1 quartered onion, 2 garlic cloves, a thumb-sized chunk of ginger and ½ red chilli together in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> until it becomes a coarse paste.

Heat 1 tbsp vegetable oil in a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> and add the paste, fry for 5 mins, until softened. If it starts to stick to the pan at all, add a splash of water.

Tip in ½ tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander and 1-2 tsp hot chilli powder and stir well, cook for a couple of mins to toast them a bit, then add 4 chicken breasts, cut into chunks. Stir and make sure everything is covered in the spice mix.

Cook until the chicken begins to turn pale, adding a small splash of water if it sticks to the base of the pan at all.

Pour in 400g can chopped tomatoes, along with a big pinch of salt, cover and cook on a low heat for 30 mins, until the chicken is tender.

Stir through small pack of coriander and serve with rice, naan and a big dollop of mango chutney.

Cooking cod, hake or haddock in a super-crispy batter made from sparkling water steams the fish so it's really moist

Golden beer-battered fish with chips

cornflour

tsp baking powder

milliliters lager beer

water

litre sunflower oil,for frying

fillet sustainable cod, hake

potatoes,Maris Piper

Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.

Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.

To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins – depending on the thickness of the fish – until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').

Make this take-away classic in your kitchen, healthier than your local chippy and just as tasty

Crispy fish & chips with mushy peas

baking potato

white bread

white fish fillets,

tbsp plain flour, seasoned

egg, beaten

frozen pea with mint

tbsp crème fraîche

Heat oven to 200C/fan 180C/gas 4. Peel and chop the potatoes into thick chips, then toss with the olive oil and some salt. Arrange on a large non-stick baking tray and roast for 20 mins, turning halfway.

Lightly toast the bread, then pulse briefly in a food processor for coarse breadcrumbs. Dust the fish in flour, shaking off the excess, then dip into the egg, then breadcrumbs to coat thoroughly. Roast the fish with the chips for a further 20 mins, until both are golden.

Just before the fish and chips are ready, boil the peas for 3-4 mins, then drain and mash. Stir in the crème fraiche and season.

As part of our 'Cooking with Auntie Sara' series, Sara Buenfeld shows the kids how to make the classic takeaway favourite

Chicken chow mein

fresh root ginger

tbsp tomato ketchup

tbsp oyster sauce

tbsp reduced-salt soy sauce

red pepper

spring onions

bag beansprouts

chicken breasts

egg noodles

Use a potato peeler to remove the skin from the ginger. Discard skin, then carefully grate 1 tbsp from the root. Put in a bowl, crush in the garlic, and add the ketchup, oyster sauce, soy sauce and 3 tbsp water. Stir.

Use a sharp knife to cut the pepper into quarters on a board. Remove the seeds and stalk, then slice diagonally into strips. Cut the ends from the spring onions, and cut the green and white of the onion lengthways. Open the bag of beansprouts. Cut the chicken into bite-size pieces.

Boil a large pan of water on the hob. when the water is boiling, drop in the noodles, turn off the heat and set the timer to 4 mins. when the time is up, drain in a colander or a large sieve in the sink. ask an adult to help you.

With everything prepared, you can now start cooking. Heat the wok – it’s hot enough when it starts to smoke. add the oil and chicken. Use a wooden spoon to keep moving the chicken around the wok until it is half white, half pink. add the pepper and stir-fry for a further 1 min.

Pour the sauce into the wok and stir well until bubbling.

Add the noodles, beansprouts and spring onions a handful at a time, then toss into the sauce until it is well coated, stirring constantly until the beansprouts wilt. Serve in bowls – an easy way is to use tongs.

Golden Century's pipis in xo sauce is a cult classic, we're showing you how to make it.

Pipis in xo and 'nduja

(60 milliliters) sunflower oil

green shallots, chopped

garlic shoots, chopped

(10 grams) ginger, finely chopped

’nduja (spreadable spicy salami)

21/2 tbs good-quality XO sauce

tsp each cornflour and caster sugar

Chinese rice wine (shaohsing – from Asian food shops)

1kg pot-ready pipis

Slow cooking beef shin or brisket in Asian aromatic spices gives a melt-in-the-mouth main course that's delicious with steamed rice and crisp stir-fried vegetables

Chinese braised beef with ginger

onions

ginger

star anise

tsp black peppercorn

dark brown muscovado sugar

beef stock

jasmine rice

Heat a little of the oil in a large flameproof dish. Add the beef chunks, in batches, and fry until browned. When each batch is browned, transfer the beef to another dish. Very roughly chop the onions, ginger, garlic and coriander stalks. Put in a food processor and whizz to a paste.

Wipe any oil out of the dish you browned the beef in. Add the paste with a good splash of water and gently fry, scraping up any beef bits, until the paste is fragrant and softened (add more water if the paste sticks). Stir in the five-spice, star anise and peppercorns, cook for 1 min, then add the sugar, soy sauces and tomato purée. Return the beef and any juices to the dish, then stir in enough stock to just about cover. Bring to a gentle simmer. Heat oven to 160C/140C fan/gas 3. Cover the dish, put in the oven and cook for 21⁄2 hrs until the beef is really tender.

Lift the beef out of the sauce into a dish, to keep warm. Boil the sauce until reduced by about half and thickened. Meanwhile, fry the ginger in the oil until golden and crispy. Return the beef to the sauce. serve the beef spooned over rice and scattered with the crispy ginger.

Chicken Pathia is a popular medium hot curry with a sweet and sour sauce, enjoyed in curry houses all over the UK every day. We show you to make your own Chicken Pathia, at home using simple ingredients. It is like the curry you get from an Indian restaurant or takeaway.The sauce is made from scratch using onions, tomatoes, sugar, lime, coriander, curry powder, and chillies. Cooked in a pan before being blended into a smooth pathia sauce. Chicken is cooked and added after the sauce is made.Easy to adjust how hot you make it using more or less chillies or chilli puree to suit how spicy you like it?

Top 30 takeaway recipes from across the web

The most viewed takeaway recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Crispy duck pancakes

Healthier Chicken Balti

John Torode'S Big Burger

Falafel Burgers

Turkish kebabs with tomato chilli s...

Chicken madras

Golden beer-battered fish with chip...

Crispy fish & chips with mushy peas

Chicken chow mein

Pipis in xo and 'nduja

Chinese braised beef with ginger

Chicken Pathia Curry - Indian Takea...

Korean fried chicken bowls

Vegan white pizza

Chicken tikka masala

Easy butter chicken

5 easy pizza toppings

Kebab shop yogurt garlic sauce

Green Thai fish curry

No-cook kebab shop chilli sauce

Quick and Easy Butter Chicken

Quick and Easy Butter Chicken

Salt and pepper chicken

5-a-day tagine

One-pot chicken pilaf

Sesame prawn toast

Vegan pizza Margherita

DIY kofta burgers

Easy spring rolls

Cheese & chilli naans

Top 30 takeaway recipes from across the web

The most viewed takeaway recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy duck pancakes

Healthier Chicken Balti

John Torode'S Big Burger

Falafel Burgers

Turkish kebabs with tomato chilli s...

Chicken madras

Golden beer-battered fish with chip...

Crispy fish & chips with mushy peas

Chicken chow mein

Pipis in xo and 'nduja

Chinese braised beef with ginger

Chicken Pathia Curry - Indian Takea...

Korean fried chicken bowls

Vegan white pizza

Chicken tikka masala

Easy butter chicken

5 easy pizza toppings

Kebab shop yogurt garlic sauce

Green Thai fish curry

No-cook kebab shop chilli sauce

Quick and Easy Butter Chicken

Quick and Easy Butter Chicken

Salt and pepper chicken

5-a-day tagine

One-pot chicken pilaf

Sesame prawn toast

Vegan pizza Margherita

DIY kofta burgers

Easy spring rolls

Cheese & chilli naans

The most viewed takeaway recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine