Fabulous fakeaways to save calories and cash JAMES AND PAUL ANDERSON, AKA WEIGHT-LOSS BLOGGERS TWO CHUBBY CUBS, SHARE FIVE RECIPES TO KEEP YOU OFF DELIVERY APPS
PECKISH? Read on before picking up the phone for a Deliveroo.
When top chefs James and Paul Anderson set out on their weightloss mission, which saw them shed 18 stone between them, neither wanted to give up takeaways.
So they embraced the idea of making them at home – but without the grease. Here, they share five new recipes based on popular takeaway choices.
“They taste as good as the ‘real thing’, they’re a doddle to cook and they’re far lower in calories than the greasy takeaway equivalent,” says James, who has written a new cookbook with husband Paul, called Full-on Flavour.
“These equivalent recipes will scratch the itch for a takeaway without the guilt – and there’s a lot to be said for the pleasure of cooking your own meals.
“You know what is going into them, you can customise to your heart’s content and you’re learning new skills as you go.
“We lost weight and kept it off by calorie counting, the biggest eyeopener being that no food is off limits.
"If you have a set amount of daily calories to play with, you can squeeze most meals in.
“That said, it’s a lot easier to find room for a 500 calorie take on your favourite dish than it ever is for a 2,000 takeaway calorie bomb.
“Of course, there’s another type of pounds to consider – we’ve saved so much money by being able to cook our fakeaway versions.
“It wasn’t uncommon for us to be spending £30 on one evening meal.
“Do this a few times and it really starts to add up.
“Our fakeaways are far cheaper and most can be batch-cooked and frozen for evenings when even opening a tin of beans seems like a Herculean effort.”
■ Twochubbycubs Full-on Flavour: 100+ tasty, slimming meals under 500 calories by James & Paul Anderson (£20, Yellow Kite) is out now. Pictures by Liz & Max Haarala
Hamilton
3. Add the onion and garlic to the pan and cook for about five minutes, stirring occasionally.
4. Add curry powder and flour and stir for a minute, then add the honey, soy sauce and frozen veg, along with 750ml of water, and stir to combine.
5. Put the chicken back into the pan and bring to the boil. Reduce the heat to low and simmer for 45 minutes, stirring occasionally. 6. Meanwhile, spray the potatoes with a little oil and sprinkle them with salt and pepper. Spread them out on a lined baking sheet and cook in the oven for 35–40 minutes. Turn halfway through.
7. Gently stir the cooked chips through the curry, and you’re ready to serve.