KATY BESCOW’S VEGAN FAKEAWAY

From beer-battered ‘tofish’ and chips to Singapore noodles, Katy Beskow presents delicious plant-based versions of takeaway favourites

We all love food delivered straight to our door. It’s one of life’s little pleasures, and a great way to try delicacies from around the world, in the comfort of our own homes. So why don’t we all order one every night of the week?

Firstly, take-out food is costly. Convenience never comes cheap, especially when the food is prepared and cooked elsewhere and often driven directly to you. Not only are you paying for the ingredients, chefs and transportation costs, you’re paying for packaging, which is likely to be made up of non-recyclable single-use materials. And if you’re vegan, even though options are becoming increasingly available on restaurant menus, it can often be difficult to feel reassured that there are suitable cross-contamination methods in place, or to be sure that an animal product hasn’t been accidentally used in the dish.

I’m not saying that you should never order in, but before you do, think about the cost savings, reduction in waste, health benefits, reassurance in what you’re cooking and satisfaction you will have when you rustle up your favourite restaurant classic, in your own kitchen.

All of the ingredients used in these recipes are readily available from supermarkets, making it easy for you to get started. I’ve simplified dishes without compromising on taste, and used healthier cooking methods where possible, so you can enjoy tasty food without the fuss.

I hope you enjoy your time in the kitchen, using these plant-based recipes to create fresher, vegan-friendly versions of your Friday-night favourites. Pour yourself a glass of wine or a cup of tea, pull together the ingredients and have fun cooking up these take-out classics.