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Takeaway food recipes to make at home

BY Helen Best-Shaw

22nd Feb 2022 Recipes

Takeaway food recipes to make at home

By making takeaway favourites from scratch, not only will you save money, but you will also know exactly what goes into each dish. Here are ten to try out

Getting a takeaway can be a real help when time is tight, but it’s not the cheapest way of eating.  Luckily, it is really easy to recreate your favourite takeaways at home!

Here are ten takeaway favourites to cook at home. 

Easy salt and pepper chicken is fuss-free to make at home with this simple recipe. Tender, juicy chicken coated with a crispy seasoning, accompanied by crunchy onions and chilli.

Make this takeaway favourite effortlessly without the need to deep fry.

It’s perfectly spiced, it’s packed full of flavour and you just can’t get enough of it. This recipe shows you exactly how to cook an exceptionally good paneer jalfrezi.

A vegetarian curry that’s so good that your friends will probably think you’ve bought it from a high-end restaurant.

Puff pastry sausage rolls are some of the most moreish foodstuffs on the planet. There’s a reason they’re so popular in high street bakers.

But they are super easy to make at home with great sausage meat for an even better version. I can imagine experimenting with different sausage meats and spicing for great variety.

Shawarma wraps are a popular street food in the Middle East. This recipe recreates the authentic Middle Eastern Chicken Shawarma recipe.

The chicken is marinated in spices, baked, and thinly sliced. This flavourful sliced chicken is then served in pita bread or rice with sauces. This is an easy weeknight meal your whole family will love.

This beer batter is the perfect balance between light, crispy and decadent. Not much is worse than fish and chips with too much batter, or even worse, soggy batter.

You can make crispy fish easily and way cheaper at home. Serve with oven or air fryer chips for a proper traditional fish and chip supper. Yum!

A vegetarian version of a Japanese classic recipe. Yaki udon noodles are a popular fast food in Japan, where they are often made with pork belly or chicken.

This recipe is vegetarian, and I can see that the combination of the vegetables and the soy sauce, mirin and dashi stock makes for a delicious dish. No need to write on the tablecloth either!

In Vietnam, black pepper beef is a dish often served at local restaurants, wedding banquets or special occasions. The Vietnamese name of the dish is “bò sốt tiêu đen“.

Often eaten with rice, but it can also be served with several slices of banh mi; plain steamed buns or fried buns. The dish is easy to make at home, and the recipe has all the tips you need to make the beef juicy and flavourful. 

Roast tandoori chicken needs no introduction. With its unique flavours of Indian spices and an appetising bright red colour, it’s a staple of every Indian food restaurant.

The dish is made by marinating a whole chicken in a spice mix, yogurt, lemon juice, ginger and garlic, and cooked in a Tandoor, a cylindrical clay oven at high temperatures. Luckily, the spiced chicken is cooked in a conventional oven in this recipe.

This beef chow mein is tender steak stir fried with vegetables and noodles; a whole meal in one dish.

Chow mein noodles are very easy to prepare before you start cooking the beef: like many Asian dishes, this one takes a little preparation time but this does mean that the time spent cooking is minimised.

Fragrant and luxurious, yet so easy to make, pilau rice is a dish that every cook should master. This simple pilau rice recipe is ready in less than 30 minutes with about three minutes’ hands-on time, it means you can create a dish fit for a Mughal emperor with no effort at all. Pilau rice is so much more interesting than plain boiled rice.

Spiced with cardamom, cumin, turmeric, cinnamon and bay leaves, it’s a delicious accompaniment to all kinds of savoury dishes, spicy or otherwise.

Helen Best-Shaw, is a freelance food & travel writer, recipe developer & photographer. She has been blogging at Fuss Free Flavours for over ten years

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