Home-cooked Takeaways: Quick, Easy, Healthy and Tasty

Ingredients:

• 1 x 1.8kg whole chicken
• 800g sweet potatoes 
• 350g low-sugar cornflakes 
• 4 frozen mini corn on the cob
• 1 small red onion
• 2 carrots 
• 2 large eggs 
• 1 apple
• ¼ white cabbage
• Olive oil
• 3 heaped tablespoons plain yogurt
• 2 heaped tablespoons fine corn flour/polenta
• 2 tablespoons extra virgin olive oil
• 1 heaped tablespoon cajun seasoning
• 1 heaped teaspoon English mustard
• 1 tablespoon white wine vinegar
• 1 clove of garlic

Instructions:

• Preheat your oven to 190°C.
• Scrub the sweet potatoes clean, slice into wedges and toss into a tray with a little olive oil, 1 heaped tablespoon of cornflour/polenta and a pinch of salt and black pepper, setting aside.
• Cut up your chicken into the thighs and drumsticks. Remove and discard the skin, placing the pieces on a large baking tray.
• Add the remaining cornflour/polenta, a generous coating of olive oil and the cajun seasoning to the tray. Using a crusher, squash over the garlic, then toss and massage, coating the chicken. Place on the top shelf in the oven with the potato wedges underneath, cooking for 20 minutes.
• Meanwhile, peel the onion, coarsely grating it in a food processor with the apple, cabbage and carrots. Tip into a bowl, mixing with the mustard, extra virgin olive oil, vinegar and yogurt. Season and set aside.
• Crush the cornflakes into fine crumbs, whisking the eggs.
• After 20 minutes, remove the chicken from the oven, carefully brushing the pieces with the beaten egg. Using tongs, firmly press them into the cornflake crumbs until evenly coated.
• Return the tray to the bottom of the oven, quickly turning over the wedges. Cook for 40 more minutes or until the chicken and sweet potatoes are golden and cooked through.
• Meanwhile, grill the frozen corn on a hot griddle pan for about 15 minutes or until hot through and charred, turning occasionally.
• Dish up and devour!

Ingredients:

• 4 large flour tortillas 
• 120g Cheddar cheese
• 1 yellow pepper
• 1 red pepper
• 1 red chilli
• ½ bunch/15g fresh coriander

Pineapple salsa:

• 227g tinned pineapple rings (in juice)
• ½ red chilli
• ½ lime
• ½ teaspoon black mustard seeds 
• olive oil

Guacamole:

• 2 ripe avocados 
• 2 ripe tomatoes 
• 2 lime
• 1 red chilli
• ½ red onion
• ½ bunch/15g fresh coriander

Dip:

• 250g cottage cheese
• ½ lime

Instructions:

Salsa:

• Deseed and finely chop the chilli. Chop the pineapple rings, reserving the juice.
• Add a little olive oil, the mustard seeds and chilli to a small pan over a medium-high heat. Once fragrant, add the pineapple and juice with a big pinch of black pepper, cooking for 5 minutes until thick and sticky. Squeeze in the lime juice, placing in a serving bowl.

Guacamole:

• Halve and stone the avocados. Finely grate the onion. Deseed and chop the chilli. Roughly chop the tomatoes.
• Squeeze the avocado flesh into a bowl. Pick the coriander leaves, adding the onion and chilli and squeezing in the lime juice. Season with salt and black pepper, adding the tomatoes and picking out any larger bits of skin. Using a potato masher or blender, mix well, setting aside.

Dip:

• Place the cottage cheese in a bowl, squeezing in the juice of half a lime, stirring through with a pinch of salt and pepper.

Filling:

• Deseed and finely chop the peppers and chilli. Pick the coriander leaves. Grate the cheddar.

To assemble your quesadillas: Mix the peppers, chilli, and coriander with the cheddar. Scatter across two tortillas, topping with the remaining tortillas.

Cook in a non-stick pan for 2-3 minutes each side or until the tortillas are golden and cheese melts. Cut into quarters, serving with the scrumptious sides.

Ingredients:

• 4 x 125g white fish fillets (scaled, skin on, pin-boned)
• 800g potatoes 
• 500g frozen peas 
• 100g stale bread
• 50g plain flour
• 1 bunch/30g mint
• 1 rasher smoked streaky bacon
• 1 large egg
• Olive oil
• Red wine vinegar
• Extra virgin olive oil

Instructions:

• Preheat your oven to 220°C.
• Scrub the potatoes, chopping lengthways into 2cm wedges and tossing with 1 tablespoon of olive oil and a pinch of salt and pepper. Arrange in a single layer on your largest roasting tray. Roast for 40 minutes or until golden and cooked through, shaking halfway.
• Meanwhile, roughly chop the bacon, placing in a food processor. Tear in the bread, add 1 tablespoon of oil and blitz into fine crumbs, spreading across a plate. Spread the flour across a second plate, while beating the egg on another.
• One by one, turn the fish in the flour, then the egg, allowing any excess to drip off. Finally, turn in the bacon crumb and line up on a non-stick baking tray, roasting for 15 minutes or until golden.
• Cook the peas in a pan of boiling salted water, draining, and mashing well.
• Pick the mint leaves into a pestle and mortar, pounding into a paste. Muddle in 1 tablespoon each of the red wine vinegar and extra virgin olive oil, seasoning as desired. Serve the fish and chips with peas with a hearty dollop of mint sauce.