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Indian Fakeaway

• Onions (£0.65)
• Garlic cloves (£0.79)
• Ginger (£0.69)
• Potatoes (£0.89)
• Chilli (£0.49)
• Spinach (£0.73)
• Spices to taste
• Plain flour (£0.45)
• Salt (£0.27)
• Olive Oil (£1.99)
• Butternut Squash (£0.79)
• Aubergine (£0.69)
• Curry Powder (£0.79)
• Tin of tomatoes (£0.28)
• Can of coconut milk (£0.65)
• Peppers (£0.96)
• Four chicken breasts (£3.29)
• Chicken stock (£0.35)
• Korma Sauce (£0.65)
• Poppadoms (£0.85)
• Naan Bread (£0.85)
• Mango Chutney (£1.19)
• Onion Bhajis (£0.99)

Saag Aloo:

1.  Heat your choice of oil in a large pan, then add in 1 finely chopped onion, garlic cloves and 1 tbsp chopped ginger, then fry for 3 mins.
2.  Next, stir in 500g potatoes (cut into 2cm chunks), 1 finely sliced chilli, spices to taste, salt and pepper, and continue cooking/stirring for 5 mins.
3.  Add a splash of water, cover and cook for 8-10 mins.
4.  Check the potatoes are ready by spearing them with a knife. If soft, add 250g spinach leaves and leave to wilt in the pan.5. Take off the heat and serve.

Chapatis:

1.  In a large bowl, stir together flours and salt. Use a wooden spoon to stir in olive oil and water to make a soft, elastic dough.
2.  Knead the dough on a lightly floured surface for 5-10 mins until smooth.
3.  Divide the dough into roughly 10 pieces, roll each into a ball and let rest for a few mins.
4.  Heat a frying pan until it’s hot and then grease lightly.
5.  On a floured surface, roll out the balls of dough into thin tortilla-like pieces of bread.
6.  When the pan begins to smoke, place your chapati on it. Cook until the underside begins to brown (around 30 secs), flip and cook on the other side.

Vegetable Curry:

1.  Heat the oven to 200C/180C Fan/Gas Mark 8.
2.  Toss your potatoes, squash and aubergine with 2 tbsps of curry paste and oil in a large roasting tin. Season and then roast them for 30 mins.
3.  Meanwhile, fry onions in oil in a large pan until golden.
4.  Stir in the remaining curry paste and cook for a few mins.
5.  Add passata, coconut milk and 100ml water, then simmer.
6.  When veg is roasted, add to sauce with peppers and courgettes.
7.  Simmer for 15 mins or until tender. Season with coriander and serve.

Chicken Korma:

1.  Add 1 chopped onion, garlic cloves, and a roughly chopped piece of ginger into a food processor and whizz into a paste.
2.  Tip the paste into a frying pan with 3 tbsps of water and cook for 5 mins.
3.  Add half of your korma sauce and cook for further 2 mins.
4.  Stir chicken breasts, cut into pieces, into the sauce.
5.  Add 200ml chicken stock, the rest of the sauce and ¼ tsp of golden caster sugar.
6.  Mix and then cover and simmer for 10 mins or until chicken is cooked.
7.  Remove the korma from the heat and season, then serve.

Fakeaway Pizza

• Five cups of all-purpose flour (£0.45)
• 1 tsp of instant yeast (£0.59)
• 1.5 cups of warm water
• 1 tablespoon of sugar (£0.65)
• 2 tablespoons of olive oil (£1.99)
• 1.5 teaspoons of salt (£0.27)
• 1 Jar of passata (£1.15)
• Grated mozzarella cheese (£1.49)
• Grated cheddar cheese (£1.49)
• Your choice of toppings to decorate
• Optional choice of replica Garlic and herb dip (£0.49)

Method:

1.  Combine flour, yeast, warm water, sugar and salt in a large mixing bowl and stir
2.  Add in the olive oil after a few minutes, and continue to mix until a sticky dough ball forms
3.  Add in more water if the dough feels too dry, or more flour if it is too wet
4.  Remove the mixture from the bowl and knead out lumps by hand
5.  Divide the pizza dough into four equal portions and pop into freezer bags, greased with oil
6.  Freeze the dough until it thickens (or keep frozen for future use)
7.  Around an hour and a half before baking, allow the dough to rise at room temperature
8.  Preheat oven to 220C/210C Fan/Gas Mark 8
9.  Roll out dough into pizza base shape and top evenly with marinara sauce, cheese and toppings
10.  Bake for 10-12 minutes in the centre of the oven
11.  Enjoy!