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I know. It's more fun to order in. But when the wallet is a little stretched, then give these fakeaway recipes a go instead. 

Homemade Chicken Tikka Masala: 

Ingredients:

• 500g boneless chicken, cut into chunks
• 2 tablespoons tikka masala paste
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 can (400g) chopped tomatoes
• 200ml double cream
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• Fresh coriander for garnish

Instructions:

In a bowl, coat the chicken pieces with tikka masala paste and let them marinate for at least 30 minutes.

Heat the vegetable oil in a large pan over medium heat. Add the onions and garlic, and cook until softened.

Add the marinated chicken to the pan and cook until browned on all sides.

Pour in the chopped tomatoes and simmer for 10-15 minutes, allowing the flavors to meld.

Stir in the double cream and season with salt and pepper. Simmer for an additional 5 minutes.

Serve the chicken tikka masala over steamed rice or with naan bread. Garnish with fresh coriander.

Easy Peasy Margherita Pizza: 

Ingredients:

• Ready-made pizza dough
• Tomato passata
• Mozzarella cheese, shredded
• Fresh basil leaves
• Olive oil
• Salt and pepper to taste

Instructions:

Preheat your oven to the temperature recommended on the pizza dough packaging.

Roll out the pizza dough on a floured surface to your desired thickness.

Transfer the dough to a baking tray lined with parchment paper.

Spread a generous amount of tomato passata over the dough, leaving a small border around the edges.

Sprinkle the shredded mozzarella cheese evenly over the passata.

Tear the fresh basil leaves and scatter them on top of the cheese.

Drizzle a little olive oil over the pizza and season with salt and pepper.

Bake in the preheated oven for the recommended time on the dough packaging or until the crust is golden and the cheese is bubbly.

Slice and serve the margherita pizza hot.

Vegetable Chow Mein

Ingredients:

• 200g egg noodles
• 2 tablespoons vegetable oil
• 1 onion, thinly sliced
• 2 carrots, julienned
• 1 bell pepper, thinly sliced
• 100g mushrooms, sliced
• 2 cloves of garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• Salt and pepper to taste
• Spring onions, chopped for garnish

Instructions:

Cook the egg noodles according to the package instructions. Drain and set aside.

Heat the vegetable oil in a large pan or wok over high heat.

Add the sliced onion, carrots, bell pepper, and mushrooms to the pan. Stir-fry for a few minutes until the vegetables are tender-crisp.

Push the vegetables to one side of the pan and add the minced garlic to the cleared space. Cook for a minute until fragrant.

Add the cooked noodles to the pan and pour in the soy sauce and oyster sauce (if using). Toss everything together until well combined.

Season with salt and pepper to taste.

Serve the vegetable chow mein hot, garnished with chopped spring onions.

BBQ Pulled Jackfruit Tacos 

Ingredients:

• 2 cans (400g each) young jackfruit in water or brine, drained and rinsed
• 1 onion, chopped
• 2 cloves of garlic, minced
• 200ml BBQ sauce
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• Soft tortilla wraps
• Coleslaw or salad, for serving

Instructions:

Heat the vegetable oil in a large pan over medium heat.

Add the chopped onion and minced garlic to the pan and cook until softened.

Using a fork, shred the jackfruit pieces and add them to the pan with the onions and garlic.

Pour in the BBQ sauce and stir well to coat the jackfruit.

Season with salt and pepper to taste.

Simmer the mixture for about 10-15 minutes, stirring occasionally, until the jackfruit is tender and has absorbed some of the BBQ flavors.

Warm the soft tortilla wraps and fill them with the BBQ pulled jackfruit.

Serve the tacos with coleslaw or salad for a refreshing accompaniment.

Quick and Easy Sweet and Sour Chicken

Ingredients:

• 500g boneless chicken breast, cut into bite-sized pieces
• 1 onion, chopped
• 1 bell pepper, diced
• 1 carrot, sliced
• 1 can (227g) pineapple chunks in juice, drained (reserve the juice)
• 4 tablespoons ketchup
• 2 tablespoons vinegar
• 2 tablespoons brown sugar
• 2 tablespoons cornstarch
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Instructions:

1. Heat the vegetable oil in a large pan or wok over medium heat.
2. Add the chopped onion, bell pepper, and carrot to the pan. Stir-fry until the vegetables are tender-crisp.
3. In a small bowl, whisk together the reserved pineapple juice, ketchup, vinegar, brown sugar, and cornstarch until smooth.
4. Push the vegetables to one side of the pan and add the chicken pieces to the cleared space. Cook until browned on all sides.
5. Pour the sweet and sour sauce over the chicken and vegetables. Stir everything together and bring to a simmer.
6. Continue simmering for a few minutes until the sauce thickens and coats the chicken and vegetables.
7. Add the pineapple chunks to the pan and cook for an additional minute to warm them through.
8. Season with salt and pepper to taste.
9. Serve the sweet and sour chicken hot with steamed rice or noodles.