FOOD & DRINK
You know, know it always baffles me when I hear someone complain that it’s too expensive to cook a meal from scratch. Yet in the next sentence, they’re asking the family where they want dinner picked up from. Nine times out of 10, I reckon you’d be hard pressed to get dinner for a family of four at a High Street fast-food restaurant for less than €30. And once you start putting it on the table four, five, six or even seven nights a week, it gets expensive very quickly.
We need to learn how to budget, how to shop, and how to use leftovers so we can cook our favourite takeaways from scratch for a fraction of the price — so I’ve teamed up with the amazing food stylist Georgie Socratous to show you how easy it is to make them at home.
So before you reach for the takeaway menu, give this homemade pepperoni pizza a bash. With a lovely crisp base, proper tomato sauce and quality toppings, this beats a greasy delivery pizza any day. We’ve given you double the quantities for the dough so you can freeze half and have it ready for a quick supper another time.
I don’t know anyone who doesn’t love a good curry and this tikka masala, served with fragrant rice and a cucumber raita, hits all the right buttons. I guarantee you won’t be disappointed. And last but not least, fish, chips ’n’ mushy peas is an old-school classic. To make this dish healthier than the deep- fried chippie version, we’ve swapped the batter for breadcrumbs and thrown in a mix of carrot, potato and sweet potato wedges in place of the chips. So ditch the takeaway and give these a go — I guarantee you’ll love them.
To freeze any extra pizza dough, roll it out and stack between greaseproof paper first. You can then whack on toppings and bake it straight from frozen — just add 10 minutes to the cooking time.
If you can’t get hold of pollock for your fish ’n’ chips, any sustainable, firm white fish will work well. Mix up the wedges too depending on what’s in season — try parsnip, beetroot and butternut.