As a nation we’re pretty good at excusing ourselves from home cooked meals and simply ordering a hearty takeaway.

In fact, according to a recent study 22 per cent of the population cough up once a week for this guilty pleasure.

It's not cheap. It's not healthy. It makes your mum cry. So why not create your favourite takeaways at home? We’ve sourced the simplest (and cheapest!) recipes for the most popular takeaways out there – get stuck in!

Sweet and sour chicken

Feeds: 4

Cost: Under a tenner

Prep time: 30 mins

Cook time: 10 mins

Overall time: 40 mins

You will need:

2 tbsp vegetable oil

4 skinless, boneless chicken breasts cut into cubes

2 peppers, de-seeded and cut into pieces

Ginger, peeled chopped

6 garlic cloves, chopped

A bunch of spring onions, cut into pieces

Ground white pepper

And for the sauce:

1 tbsp soft light brown sugar

2 tbsp rice vinegar

2 tbsp dark soy sauce

175 ml/6fl oz chicken stock

2 tbsp tomato purée

2 tbsp cornflour mixed with 2 tbsp water

• Heat the oil in a decent sized frying pan or wok, if you have one. Pop in the chicken, peppers, ginger, garlic and fry for 2-3 minutes. Then add the spring onions and fry for another 30 seconds. Add in all the sauce ingredients and bring to the boil. Reduce the heat and simmer for about 6 minutes. Season with white pepper to your liking and then you’re done!

Chicken tikka masala

Feeds: 5

Cost: Under a tenner

Prep time: 15 mins

Cook time: 50 mins

Overall time: 1 hour, 5 mins

You will need:

2 tbsp vegetable oil

12g butter

2 onions, chopped

3 tbsp chicken tikka masala paste

1 red peppers, deseeded and cut into chunks

4 boneless, skinless chicken breasts, cut into cubes

400g of chopped tomatoes

2 tbsp tomato purée

1-2 tbsp mango chutney

75ml double cream

75ml natural yogurt

• Heat the oil and butter in a large pan on the hob, then add the onions and a pinch of salt. Cook for 15-20 mins until soft and golden. Add the paste and peppers, then cook for 5 mins. Pop the chicken into the mix and stir well to coat in the paste. Cook for 2 mins, then tip in the tomatoes, purée and 200ml water.
• Cover with a lid and gently simmer for 15 mins, give it the odd stir stirring until the chicken is cooked through. Remove the lid, stir through the mango chutney, cream and yogurt, then gently warm through. Season and serve with basmati rice or naan bread, if you’re feeling fancy.

Fish and Chips

Feeds: 4

Cost: Just over a fiver

Prep time: 20

Cook time: 40

Overall time: 1 hour

You will need:

800g baking potatoes

4 tsp olive oil

4 slices white bread

4 white fish fillets

2 tbsp plain flour, seasoned

2 eggs, beaten

• Pre-heat the oven to gas mark 4. Peel and chop the potatoes into thick chips, then toss over some olive oil and salt. Arrange on a large non-stick baking tray and roast for 20 mins, turning them over halfway through.
• Lightly toast the bread, then pulse briefly in a food processor for coarse breadcrumbs. Coat the fish in flour, shaking off the excess, dip into the egg, then breadcrumbs to coat completely. Roast the fish with the chips for another 20 mins, until both are gorgeously golden and ready to eat.

Pizza

Feeds: 4 (two pizzas)

Cost: Under a fiver

Prep time: 25 mins

Cook time: 10 mins

Overall time: 35 mins

You will need:

For the base: 300g strong bread flour

1 tsp instant yeast

1 tsp salt

1 tbsp olive oil , plus extra for drizzling

For the sauce: 100ml passata

1 tsp dried basil

1 garlic clove, crushed

And for a basic topping: 125g mozzarella

Parmesan, grated or shaved

A handful of cherry tomatoes, halved

• Tip the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise, but if you’re after a thin crust give it a miss.
• Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
• If you've let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, we’d say 25cm across, using a rolling pin. Make the dough pretty thin as it’ll rise in the oven. When you’re done lift the rounds onto two floured baking sheets.
• Heat oven to gas mark 8. Put another baking tray in the oven on the top shelf. Spreads sauce over bases with the back of a spoon, then scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if you want. Repeat step for the other pizza and then tuck in.

Doner Kebab

Feeds: 4

Cost: Under a fiver

Prep time: 20 mins

Cook time: 10 mins

Overall time: 30 mins

What you’ll need:

500g lean lamb mince

3 garlic cloves, crushed

1 tbs plain flour

2 tbs olive oil

2 tbs chopped parsley

2 tsp ground cumin

2 tsp ground cinnamon

3 tsp ground coriander

1 egg, beaten

Lemon, warmed pita, salad and natural yoghurt to serve

• Preheat your grill to a medium/high temperature. Line the base of a roasting pan with baking paper and lightly grease. Combine the lamb, garlic, flour, oil, parsley, spices, egg, salt and pepper in a bowl, then press into an even layer in the pan.
• Place the pan under the grill for 4 minutes or until lightly browned. Drain any liquid and then invert onto a board. Chuck the paper, then return the meat to the pan, sealed- side down and grill for another 2 minutes until cooked through. Slice the meat into thin strips, squeeze over lemon, then pack into pita bread withas much salad and yoghurt as you'd like.

Tags: Fast food