If you want to go all out restaurant-style with this, smother with Bolognese or a homemade tomato and veg sauce. The finished result was tasty and flavourful – with a great balance of saltiness, sweetness and heat – along with a dose of satisfaction for the money and calories saved. That’s why Dale Pinnock’s Kung Pao Chicken was such a hit – very few ingredients, half of which were already in the cupboard, the other half just a five-minute walk away.

I opted for Bavin’s take on Chinese crispy duck, Middle Eastern lamb meatballs and fried chicken wings; three wonderfully indulgent treats with strong flavours that I hoped would stand up to being health-ified.I also made a quick egg-fried rice (pre-cooked cheat’s brown rice with two eggs and a red onion) and stir-fried pak choi to serve. I could easily have eaten seconds (and thirds) and the best thing about it was just how simple it was to make. It allows to record details on user behaviour and facilitate the social sharing function provided by Addthis. Chris Bavin is a judge on "Britain's Best Home Cook", co-presents the hugely popular "Eat Well for Less?

Once you’ve made the curry paste, you can keep what you don’t use in the fridge in an airtight jar for a few days, or you can freeze it for the next time you fancy a curry. I was surprised at how easy it all was to make and it’s definitely an economical option for sushi fiends like me and my friends. Pour the rice into a measuring jug to find its volume, then place in a saucepan with 1½ times the amount of water. The whole thing took 35-40 minutes (and I’m not an efficient cook), which is probably faster than a takeaway would take to arrive and without the additional nasties found in some. The Crispy Chilli Beef has a really authentic flavour and has been very popular with everyone who’s tried it.In a pan, saute the garlic, ginger, spring onions and chillies in a little olive oil, with a pinch of salt, over a medium heat for three to five minutes. My name is Latoyah and I am passionate about creating healthy, easy and delicious meals that are perfect for healthy home cooking. His brand new book, Fakeaway is here to help you recreate healthier and cheaper versions of your favourite takeaway dishes at home but without any compromise on flavour and fun, from sweet and sour chicken to loaded nachos.

But it really was just a case of throwing the spices in a wok for five minutes, adding the chicken, splashing in some sauce (honey, soy and rice vinegar) and leaving it to go sticky around the meat. What we thought: Prawn toasts are one of our favourites in a classic Chinese takeaway, but we would’ve had no clue how to make them. The introduction suggests “using rice instead of egg noodles” to make it gluten-free, but there’s no mention of egg noodles in the ingredients list.Szechuan pepper ribs and triple cooked pork slices, pad Thai, fish and chips – is it even Friday night if no-one says the all-important words, 'Shall we. Put the chicken onto the lined baking tray, drizzle over the vegetable oil and bake for 25 minutes until cooked. They tasted pleasantly smoky and had a good kick, but when attempting to recreate the addictively salty crisp of fried chicken, a flabby piece of skin is less than desirable. I left out the tuna on some for a vegetarian option and next time I might try out a couple of other fillings like green beans or omelette. Szechuan pepper ribs and triple cooked pork slices, pad Thai, fish and chips – is it even Friday night if no one says the all-important words, ‘Shall we…?