How to make a Banging Big Mac at home. Big Mac (serves 2) Big Mac Sauce: 4 tbsp. mayonnaise 1 heaped tbsp. gherkins very finely chopped 1 tsp. yellow mustard 1 tsp. garlic granules 1 tsp. onion Powder 1 tsp. paprika 1 tbsp. onion very finely chopped 1 tbsp. pickle juice from the gherkin jar 500g beef mince 2 tbsp. onion very finely chopped Lettuce shredded 4 slices processed cheese 3 brioche rolls toasted Method: 1: Make the Big Mac sauce by combining all of the ingredients in a bowl along with a pinch of salt baby then leave the stand for 10 minutes. 2: Divide the minced beef into four equal sized portions, then roll into balls. Pop into a hot pan then smash down until flat. Cook for a couple of minutes then flip and continue to cook the other side for further two minutes. 3: Build the burger by spreading some of the big Mac sauce onto the base of a toasted brioche roll, add chopped onion, lettuce, burger and cheese, then pop on the bun and repeat with the second layer. #fakeaway #bigmac #burger #burgertok

This is honestly one of my all-time favourite curries. I’m not sure why we don’t see it ordered more often when it comes to getting a takeaway. What’s your favourite curry? Let me know in the comments Keema Aloo Mattar Curry BIR Style (serves 4) 30g ghee, butter or oil 2 dried red chillies 1 onion diced 1 tbsp. garlic and ginger paste 1 heaped tbsp. mixed curry powder 1 tsp. Kashmiri chilli powder 2 fresh tomatoes diced 500g lamb mince 1 tbsp. natural yoghurt 300g potatoes diced 1 tbsp. tomato puree mixed with 150ml boiling water 1 x 200g portion curry base gravy 100g frozen peas Small bunch fresh coriander chopped Method: 1: Gently fry the dried chillies, onions along with some salt in the ghee for around 5 minutes until Golden. Add in the garlic and ginger paste, spices and the chopped tomatoes, continue cooking for five minutes. 2: Pop in the yoghurt and lamb mince, break it up and cook for further 5 minutes. Add the cubed potatoes, tomato puree, curry base gravy then stir well. Cover with the lid and gently cook for half an hour. Throw in the peas then simmer, uncovered until the sauce thickens. Just before serving sprinkle in the fresh coriander.

If you’ve not had a banging butter chicken loaded jacket spud then you haven’t lived! If you want the curry recipe, send me a DM and I will pop the link over to you 🔥🔥 when are we going to collab @spudman 🤩 #jacketspud #jacketpotato #butterchicken #butterchickencurry #potatoes

chef edward lee gets his own show 🤩🤩🤩 #greenscreen #edwardlee #chef #culinaryclasswars #netflix #tvn #koreanshow

The most popular British Indian restaurant style curry is Chicken Tikka Jalfrezi. This can be spicy but feel free to add chilli to your own taste. Trust me the flavour in this one is banging!!! If you want the recipes for the BIR (British Indian restaurant) mix powder, curry base gravy or chicken tikka, then send me a DM and I will pop it over to you. Chicken Tikka Jalfrezi (serves 4) 40g ghee or oil 1 onion diced 1 tbsp. garlic and ginger paste 1 tsp. salt 1-2 fresh green chillies 1 tbsp. Mix curry powder 1 tsp. dried fenugreek leaves 1 tsp. Kashmiri chilli powder 1 tbsp. tomato puree 200ml water 1 x 300g portion curry base gravy 1 x 500g portion chicken tikka 1 red pepper deseeded and cut into large dice 2 ripe fresh tomatoes quartered 2 tbsp. fresh coriander chopped Method: 1: Fry the onion along with the garlic and ginger paste and some salt for 5 minutes then add in the fresh chilli and spices, cook for a further 2 minutes. Pour in the tomato purée which has been mixed with the water and the curry base gravy, then bring up to a simmer. Pop in the chicken tikka, peppers and tomatoes then cook for a further five minutes. Finally garnish with some fresh coriander. #fakeaway #jalfrezi #chickentikka #indianfood #indiantakeaway #currychicken

I’m going to share a secret for cooking British Indian restaurant style curry at home, every restaurant has their own mix curry powder This mix gives their Curry a unique taste. And it’s super simple to re-create this at home. BIR (British Indian Restaurant) Secret Curry Mix Powder 1 tbsp. Garam masala 2 tbsp. ground Cumin 2 tbsp. ground Coriander 2 tbsp. Medium Curry powder 2 tbsp. sweet Paprika 2. tbsp. Turmeric Method: 1: Combine all of the spices in a bowl then transfer to an airtight container for use within your BIR curries. #fakeaway #indianfood #curryrecipe #indiantakeaway #jalfrezi #chickentikka

No falling on my head this time🤕🥴 @Aiden.Edwards #fyp

AD The slow cooker can be your best friend when it comes to making dinner for the family. We all need such busy lives so a recipe like my satay chicken noodles can be a lifesaver. With very minimal preparation, all of the ingredients are thrown into the slow cooker pot and let that gentle heat create the magic. Delicious and tasty meal that the whole family will love. Find the recipe over on @Plate Up link in my bio. #Slowcooker #noodles #slowcookerrecipe #slowcookerrecipes #slowcookermeals #noodles🍜

You loved the crispy balls, so here is my sweet-and-sour sauce to go with them. If you can’t find the crispy chicken bowl recipe, then send me a DM and I will pop it over to you. Sweet and Sour Sauce (serves 4) 2 tbsp. Tomato Ketchup 2 tbsp. sweet chilli sauce 2 tbsp. Light soy sauce 50ml Rice wine vinegar 50g caster Sugar 50ml Orange juice 1/2 tsp. MSG Method: 1: To make the sweet and sour sauce, combine all of the ingredients in a pan and bring up to a boil stir until all of the ingredients are incorporated. #fakeaway #sweetandsour #sweetandsourchicken #sweetandsoursauce #chinesefood

I’ve got so many nostalgic memories of eating this dish from our local Chinese takeaway when we were kids. To this day, it’s still one of my absolute favourites. What’s your favourite Chinese Takeaway dish? Sweet and Sour Chicken Balls (serves 4) 2 large chicken breasts cut into bite sized pieces 1 tsp. salt ½ tsp. seasoning 1 heaped tsp. cornflour Batter: 150g self-raising flour ½ tsp. bicarbonate of soda 1 tsp. salt 100ml water 100ml milk Method: 1: Pop the chicken into a bowl, along with the seasoning and cornflour, then mix well. Make the batter by whisking together the flower, bicarbonate of soda, salt, water and milk. Dip the chicken into the batter and then straight into oil heated to 170c. Cook the chicken balls for 5-6 minutes or until the internal temperature of the chicken reaches at least 75c. drain onto some kitchen paper. Served the crispy balls along with a portion of fried rice and the sweet-and-sour sauce. #chinesenewyear #chinesefood #sweetandsourchicken #chinesetakeaway #fakeaway #CNY

AD This Chicken Dhansak is the perfect recipe for when you fancy a takeaway Curry, but you’re trying to be healthy in January. Plus, being organized in the kitchen is everything, so why not get ahead of the game and put your dinner together the night before by popping all of the ingredients into one of OXO’s reuseable silicone bags, ready to dump into your slow cooker when you need it. Not only that, they can also be used to store fresh and clean produce, like salads or even placed in the freezer for later use. Additionally, they can go in the microwave for a quick heat-up when you are up against time. #OXOBetter OXO Get Ahead Slow Cooker Chicken Dhansak (serves 4) 1 heaped tbsp. tomato puree 200ml water 500g boneless and skinless chicken thighs cut into bite size pieces 1 large onion diced 1 tbsp. garlic and ginger paste 1 tbsp. garam masala 1 tsp. turmeric 1 tsp. Kashmiri chilli powder 1 tsp. salt 1 ripe fresh tomato diced 80g red lentils rinsed 1 x 300g portion of my Curry Base Gravy 1 tbsp. tamarind sauce Garnish: 1 tsp. dried fenugreek 1 small fresh chilli chopped Method: 1: Carefully measure out the water in your OXO Good Grips Measuring Jug then stir through the tomato purée until fully combined. The pour this, along with all of the other ingredients into an OXO Silicone Reuseable Bag, I find the stand up, half gallon/1893ml size is perfect for this recipe. Place in the fridge until needed. 2: When ready to cook, decant the contents from the silicone bag into your slow cooker pot and stir until well combined, pop on the lid then cook the curry on the high setting for four hours or the low setting for eight hours. To finish sprinkle over the dried fenugreek and fresh chilli to taste. N.B This recipe was tested in a 3.5L slow cooker. #slowcooker #slowcookerseason #chickendhansak #slowcookerrecipes #chickencurry #dhansak

I’ve finally cracked it. This recipe will be the closest you get to replicating a British Indian restaurant style chicken tikka masala. Enjoy 🔥🔥 Chicken Tikka Masala 2.0 (serves 4) 30ml oil or ghee 1 tbsp. garlic and ginger paste 30g sugar 50g ground almonds 30g coconut cream 1 tbsp. garam masala 1 tsp. turmeric ½ tsp. mild Kashmiri chilli powder ¼ tsp. red food colouring 2 tbsp. tomato puree mixed with 100ml boiling water 1 x 300g portion of curry base gravy 100ml evaporated milk 1 x 500g portion chicken tikka (see my Chicken Tikka 2.0 recipe) Method: 1: Melt the ghee then add ginger and garlic then the sugar, almonds and coconut cream and cook for 2 minutes. Add in the spices, food colouring and some salt then cook for a further 2-3 minutes. 2: Pour the tomato puree and curry base gravy into the pan along with the evaporated milk then bring up to a simmer. Add in the cooked chicken tikka and cook for a further 5 minutes. Dependent on how thick you like your masala sauce, you may want to let it down with a little bit of water to thin it out. #Takeaway #fakeaway #chickentikka #curryrecipe #chickentikkamasala #BIRcurry #indianfood

Make sure to tune in to the second episode of the air fryer diet presented by the very talented @cherryhealey on channel 5. Now If you’re only just seeing this post and you’ve missed the show, you can catch up on My5. Air Fryer Pork and Black Bean Noodles (serves 4) 400g mined pork 1 onion diced 1 heaped tsp. ginger and garlic paste 1 green pepper deseeded and diced small 2 tbsp. black bean paste 1 tbsp. dark soy sauce 100ml beef stock 1 tbsp. honey 4 spring onions sliced for garnish Method: 1: Pop the Pork mince, onion, garlic & ginger paste along with a pinch of salt and pepper into a baking dish measuring approx. 20cm x 15cm then cook at 200c for 12 minutes, stir twice during the cooking process to break up the mince. Stir through the peppers, black bean sauce, soy, beef stock and honey then cook for a further 5 minutes. Serve with some egg noodles and a sprinkling of spring onion. #Fakeaway #noodles #airfryer #airfryerrecipes #noodles🍜 #airfryercooking #airfryerdiet

Satisfying wood slicing compilation! Which one is the most satisfying? I’m reading… 👇🏻 #asmr #3danimation #feverdream

AD What’s your favourite match day food tradition? Mine is a banging pie! Inspired by Adam Richman Eats Football, I’ve made my own chicken tikka version, full recipe below. Make sure to tune in to watch #AdamRichmanEatsFootball on Mondays at 10pm on Food Network @foodnetworkuk @adamrichman Chicken Tikka Pie (serves 4) 300g boneless and skinless chicken thighs cut into bite size pieces 1 tsp. garlic and ginger paste 1 heaped tsp. garam masala ½ tsp. Kashmiri chilli powder ½ tsp. turmeric ½ tsp. dried fenugreek 1 tsp. mint sauce 1 tsp. mango chutney ¼ tsp. red food colouring (optional) 50ml natural yoghurt Curry Sauce: ½ onion finely diced 1 tsp. garlic and ginger paste 1 heaped tsp. garam masala ½ tsp. turmeric 1 tsp. tomato puree 150ml water 20g creamed coconut 1 tbsp. natural yoghurt 6 frozen parathas defrosted 1 egg beaten 1 tsp. dried fenugreek Method: 1: Marinade the chicken in a bowl, along with rest of the Tikka ingredients. Leave to stand for an hour if you have time, but if not, these are good to go. Thread onto skewers, then cook in your air fryer set at 200° for 12 minutes. The chicken will not be cooked through at this point but will finish cooking within the pie. 2: Meanwhile fry the onion in some oil until golden then add the garlic and ginger paste and the spices then cook for a further 2 minutes. Add the tomato puree which has been mixed with the water then the creamed coconut then cook for a minute before stirring through the natural yoghurt. Add the chicken tikka then leave to cool. 3: Butter a small pie mould then line it with one of the Parathas which has been defrosted. Spoon in some of the curry, brush the rim with some beaten egg, then top with some more pastry. Use your fingers to tightly crimp together and then trim off any excess. I like to give mine a final egg wash and a sprinkling of dried fenugreek. Make sure you use a sharp knife to just poke a hole in the top of the pastry to allow the steam to escape. You can cook these in the oven or the air fryer and it’s going take around 40-45 minutes at a temperature of 160c. #chickentikka #chickentikkapie #pie #football