Try These 3 'Fakeaway' Recipes And Save Money On Takeaways

Ring in the weekend with recipes for chicken rogan josh, vegetable chow mein and prawn red curry – all from TV nutritionist Dale Pinnock.
Dale Pinnock's Fakeaways
Faith Mason
Dale Pinnock's Fakeaways

For many of us, Friday evening signals many things – the fact you’ve made it through a week of work, the beginning of your weekend and, quite frankly, the time to relax. You are truly bossing life.

It might be tempting, then, to reward yourself with a takeaway – the ultimate Friday treat – but those on a New Year health kick, or trying to save money, might be reluctant to do so. What’s a foodie to do?

Dale Pinnock’s new cookbook, Fakeaways, is packed with healthier, budget-friendly recipes you can make in the same amount of time it would take for a food delivery to turn up at your door.

And, unlike some recipe books, the instructions are ridiculously simple to follow.

Dale Pinnock Fakeaways
Octopus Publishing Group
Dale Pinnock Fakeaways

The book, published on 9 January, is brimming with more than 80 meal ideas. There are recipes for Indian, Chinese, Italian, Japanese, Middle Eastern and Thai food – and there’s even a section for ‘Grills & Classics’: think fish and chips, burgers and spicy wings.

Each recipe comes with nutritional information (Pinnock is a nutritionist, after all) and creative twists to help you save time, effort and money. Here’s a sneak peek of three recipes from the new book.

Chicken Rogan Josh

Serves: 4 | Prep: 10 mins | Cook: 35 mins

“This is a dish that is traditionally made with lamb, but lamb is an ingredient I just don’t and won’t cook with so I’ve flipped this into a chicken version, which tastes amazing,” says Pinnock.

Chicken Rogan Josh
Faith Mason
Chicken Rogan Josh


  • Olive oil, for sautéing
  • 1 large onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 5cm piece of ginger, peeled and finely chopped
  • 1 cinnamon stick, broken in half
  • 5–6 cardamom pods
  • ½ teaspoon chilli flakes
  • 2 teaspoons cumin seeds
  • 2 teaspoons ground coriander
  • 2 teaspoons garam masala
  • 800g chicken breast, diced
  • 400g can chopped tomatoes
  • Salt
  • Green salad and pitta breads, to serve


:: Sauté the onion, garlic, ginger, cinnamon stick and cardamom pods in a little olive oil with a good pinch of salt until the onion has softened.

:: Add the remaining spices and cook for another minute or two until the spices start to stick to the bottom of the pan.

:: Add the chicken and stir well to coat in the spices.

:: Cook for another 2-3 minutes, stirring frequently.

:: Add the chopped tomatoes and simmer for 20 minutes, stirring often.

:: Serve with a green salad and some warmed pitta breads.

Vegetable Chow Mein

Serves: 2 | Prep: 10 mins | Cook: 15 mins

“This is a super-easy favourite to recreate and one that I do at home quite often when I don’t feel like making anything extravagant for dinner,” says the nutritionist. “There is definitely something comforting about noodles.”

Vegetable Chow Mein
Faith Mason
Vegetable Chow Mein


  • 100g egg noodles
  • Olive oil, for sautéing
  • 1 large red onion, halved and sliced
  • 3 garlic cloves, finely chopped
  • 2 large spring onions, cut into batons
  • 150g chestnut mushrooms, sliced
  • 2 handfuls of baby spinach
  • 2 tablespoons soy sauce
  • 2 teaspoons toasted sesame oil
  • Salt (optional)


:: Place the noodles in a saucepan, cover with boiling water and cook according to the packet instructions. Drain and set aside.

:: In a frying pan, sauté the red onion, garlic and spring onions in a little olive oil over a medium heat for about 8 minutes until the onion softens.

:: Add the mushrooms and continue to sauté for another 4-5 minutes. Add the spinach and sauté just long enough to wilt it. Add the cooked noodles and mix all the ingredients together.

:: Finally, add the soy sauce and sesame oil and mix well. Season with a little salt if desired before serving.

King Prawn Red Curry

Serves: 2 | Prep: 15 mins | Cook: 20 mins

“Red curries are another staple Thai favourite and I absolutely adore them,” says Pinnock. “Seafood is the perfect match for a red curry, but really, you could use anything. Chicken, tofu or mixed veg will all work great too.”

King Prawn Red Curry
Faith Mason
King Prawn Red Curry


For the paste:

  • 2 teaspoons each ground
  • Cumin and ground
  • Coriander
  • 4 red bird’s-eye chillies, roughly chopped
  • 1 tablespoon paprika
  • 3 lemongrass stalks, roughly chopped
  • 4cm piece of ginger or galangal root, peeled and chopped
  • 6 fresh kaffir lime leaves or the finely grated zest of 1 lime
  • 2 shallots, chopped
  • 5 garlic cloves, chopped
  • Stalks from 80g bunch of fresh coriander
  • 2 tablespoons fish sauce

For the curry:

  • Coconut oil, for frying
  • 300g raw king prawns, shells removed
  • 400ml can coconut milk
  • 200ml fish stock
  • 2 handfuls of baby spinach
  • Brown rice, to serve


:: Place the paste ingredients in a food processor and blitz into a smooth, aromatic paste.

:: Heat a little coconut oil in a large pan, add the curry paste and fry for around 10 minutes until it has become much darker and less pungent.

:: Add the coconut milk and stock, and simmer for 3-4 minutes. Add the prawns and simmer for another 3-4 minutes until they are cooked.

:: Add the spinach and allow to wilt. Serve with cooked brown rice.

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