Who says you can’t make delicious takeaways at home? Try these crowd pleasing fast food favourites

ASIAN-STYLE STIR-FRY WITH RICE
Prep time: 25 minutes
Cooking time: 15 minutes
Serves/Makes: 4
Difficulty: Easy

INGREDIENTS
For the stir-fry
2 garlic cloves, finely chopped
1 tsp ginger, finely chopped
½ red chilli, chopped
3 spring onions, sliced
1 cup green beans, halved
¼ head cabbage, sliced
2 cups Swiss chard, torn
1 tsp lemon zest
1 tsp fish sauce
½ cup soy sauce
To serve
2 cups rice, cooked
½ lime, juiced

METHOD
For the stir-fry
1. Heat some cooking oil in a large pot or wok over medium heat. Add the garlic, ginger and chilli and fry for 1–2 minutes, until the garlic starts to become golden brown.
2. Add the spring onions, green beans and cabbage and stir-fry for 2–3 minutes. Then add the Swiss chard and lemon zest and fry for another minute.
3. Pour in the fish sauce and soy sauce and heat through.
To serve
1. Divide the rice between bowls and spoon the stir-fry on top, drizzling some of the sauce over the vegetables. Serve with a squeeze of lime juice.

GARLIC PERI-PERI CHICKEN WITH BUTTERNUT WEDGES
Prep time: 1 hour 5 minutes
Cooking time: 1 hour
Serves/Makes: 4–6
Difficulty: Easy

INGREDIENTS
For the chicken
3 tbsp vegetable oil
3 tbsp white-wine vinegar
Juice of 1 lemon
2 cloves garlic, chopped
2 red chillies, chopped
1 tbsp paprika
1 tbsp brown sugar
2 cm piece ginger, peeled and grated
1 whole chicken, spatchcocked
Salt and pepper
For the butternut wedges
1 butternut
1 tbsp vegetable oil
2 tsp cumin
For the herb dressing
¼ cup olive oil
2 tsp finely chopped coriander
2 tsp finely chopped parsley
1½ tbsp lemon juice

METHOD
For the chicken
1. Preheat the oven to 200°C. Then in a food processor, blend the oil, vinegar, lemon juice, garlic, chilli, paprika, sugar and ginger together until smooth.
2. Place the chicken in a deep roasting tray and season with salt and pepper. Rub the marinade all over the skin and allow to marinate in the fridge for 1 hour.
3. Roast the chicken for 1 hour or until cooked, basting every 20 minutes.
For the butternut wedges
1. Leaving the skin on, cut the butternut into chunky wedges.
2. Place the wedges on a baking tray and toss with the oil and cumin. Bake for 45–50 minutes or until cooked through.
For the herb dressing
1. Mix all the ingredients together.
2. To serve, carve the chicken into pieces and serve with wedges. Drizzle with herb dressing.

BEER-BATTERED FISH AND SKINNY FRIES
Prep time: 25 minutes
Cooking time: 15 minutes
Serves/Makes: 4
Difficulty: Easy

INGREDIENTS
For the fish
1¼ cups flour
½ tsp baking powder
1 tsp paprika
tsp cayenne pepper
1 egg
1 × 340 ml can beer
2 hake fillets, cut into strips
Salt and pepper
Oil for frying
For the fries
6 potatoes, peeled
Oil for frying
For the tartar sauce
cup mayonnaise
1 pickle, finely chopped
2 tsp lemon juice
2 tsp onion, finely chopped
1 tsp mustard
1 tsp fresh dill, chopped
To serve
1 lemon, cut into wedges

METHOD
For the fish
1. In a bowl, mix the flour, baking powder, paprika and cayenne pepper. Add the egg and beer, and whisk until a runny batter forms.
2. Pat the fish fillets dry with a paper towel and season with salt and pepper.
3. Heat the oil in a pot over high heat. Once the oil is hot, dip the fish fillets into the batter and carefully place in the hot oil.
4. Fry the fish for 3–5 minutes, until cooked through and the batter is golden brown.
For the fries
1. Cut the potatoes into thin matchsticks using a sharp knife.
2. Heat the oil in a large pot over high heat. Carefully drop the potato matchsticks into the hot oil and fry until crispy, about 10 minutes. Remove the fries from the oil and drain on a paper towel before seasoning.
For the sauce
1. Mix all the ingredients together in a bowl.
To serve
1. Serve the fish and chips hot with a squeeze of lemon juice and tartar sauce on the side.

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