5 more delicious fakeaway recipes you can make in your FlavorStone Pan

A Friday night (or any night) takeaway is one of the few pleasures we can enjoy during lockdown. But what if you’ve started the year on a bit of a fitness kick? Ordering in your favourite fast food isn’t the best way to get yourself in shape. So, here are 5 delicious ‘fakeaway’ recipes designed to give you that tantalising takeaway taste, just with a few less calories. Win-win!

  1. Sweet & Sour Chicken

What you need

Vegetable oil

100ml fizzy water

150g self-raising flour

1 heaped tbsp cornflour

8 chicken thigh fillets chopped in half

Bunch of spring onions, finely chopped

1 red pepper, deseeded and roughly chopped

1 red chilli, roughly chopped (deseed it if you like less heat)

1 small can of pineapple chunks

4 star anise

50g tamarind sauce (or brown sauce if you can’t find it)

100 sugar

100ml rice wine vinegar or sherry

What you do

Start by making the sauce. Chuck the red pepper and red chilli into your FlavorStone Pan with the juice from the tinned pineapple. Bring to the boil, simmer for 10 minutes, then whizz it all up in a food processor.

Return to your FlavorStone Pan with the pineapple chunks, star anise, tamarind, sugar and vinegar. Simmer for 20 mins or so until it becomes sticky and saucy then pour into a bowl

Wipe out the FlavorStone Pan, then pour in enough oil to completely cover the base of the pan. Mix together the fizzy water, flour and a pinch of salt in a bowl. Sprinkle the cornflour onto a plate.

Roll the chicken in the cornflour, then dip in the batter mix. Lower each piece of chicken into the hot oil and fry for 2-3 mins on each side – do it in batches of 5 or 6. Once golden and cooked, put the chicken pieces to one side, to drain on kitchen paper.

Wipe out your FlavorStone Pan, then pour in the sauce to reheat. Once it’s bubbling, assemble your cooked chicken onto a nice platter or plate, pour over the warmed sauce and garnish with the spring onions.

  1. Katsu Chicken Curry

What you need

4 tbsp vegetable oil

2 pouches of ready-cooked rice

½ cucumber peeled into ribbons using a speed peeler

A good handful of coriander leaves

Wedges of lime to serve

For the sauce

1 tbsp vegetable oil

2 medium onions, roughly chopped

2 carrots, finely chopped, plus 1 carrot peeled to ribbons

2 fat garlic cloves, crushed

1 thumb-sized piece of fresh ginger, grated

1 tbsp curry powder

½ tsp turmeric

400ml can coconut milk

2 tsp honey


For the katsu

1 tbsp cornflour

8 chicken mini fillets

200g breadcrumbs

What you do

First, make your curry sauce. Heat the oil in your FlavorStone Pan, then fry the onions and carrots until nicely golden. Stir in the garlic and ginger, fry for a minute then add the curry powder and turmeric. Once the spices have released their aroma, pour in the coconut milk and honey. Simmer for 20 mins over a low heat then blitz in a liquidizer until smooth.

Meanwhile, make the katsu topping. Mix together the cornflour and tbsp water with a bit of seasoning. Pour the breadcrumbs into a second bowl or onto a plate. Dip the chicken pieces into the cornflour mixture, then roll in the breadcrumbs until coated.

Wipe out the FlavorStone Pan, then fry the chicken pieces for 2-3 minutes on each side until golden. At the same time, heat the rice according to the packet instructions. When the rice is done, top with the curry sauce, then the chicken, then garnish with cucumber, carrot ribbons and herbs with lime wedges on the side.

  1. Pad Thai

What you need

125g (half a 250g pack) straight-to-wok rice noodles

Juice of 2 limes

½ tsp cayenne pepper

2 tsp sugar

2 tbsp fish sauce (smells gross but tastes delicious!)

2 tbsp vegetable oil

200g cooked and peeled prawns

Bunch of spring onions, roughly sliced

A good handful of beansprouts

A small handful of salted peanut, bashed up

A small handful of coriander leaves

What you do

Mix the lime juice, cayenne, sugar and fish sauce in a bowl. Get all your other ingredients lined up next to your FlavorStone Pan – this is all about fast cooking!

Heat up the oil and fry the prawns in your FlavorStone Pan until cooked through. Add the spring onions and the noodles, breaking them up as you chuck them in the pan. Now pour in the lime mixture and throw in the beansprouts, coriander and half the peanuts. Toss or stir everything together for a minute or so.

Pile onto a nice platter, sprinkle with the rest of the peanuts then tuck in – it’s great with sweet chilli sauce and a squeeze of lime juice.

  1. Easy Fish and Chips

What you need

2 large Maris Piper potatoes, cut into chip shapes

1 tbsp vegetable oil

4 tbsp plain yogurt

2 tbsp mayonnaise

1 gherkin, finely diced

1 fat shallot, finely chopped

1 tbsp finely chopped dill

250g frozen peas

3 tbsp milk

1 tbsp chopped mint

4 white fish fillets

Lemon wedges for serving

What you do

Heat your oven 200C fan

Toss the chipped potatoes in oil and seasoning then roast on your FlavorStone Pan, in the oven, for 20 minutes

Meanwhile, stir together the yogurt, mayonnaise, gherkin, shallot and dill – loosening with a little water if needs be

Next, simmer the peas in a pan with the milk for about 5 mins. Then whizz up in a liquidizer. Season with salt, pepper and add the chopped mint

Add the white fish to your FlavorStone Pan for 10 minutes or until just cooked.

Serve with the yoghurt mixture and the pureed peas and a wedge of lemon

  1. Prawn Tikka Masala

What you need

1 medium onion, roughly chopped

1 thumb-sized piece ginger grated

2 fat garlic cloves

1 tbsp vegetable oil

½ jar of tikka masala curry paste

400g can plum tomatoes

2 tbsp tomato purée

½ tbsp sugar

2 packets of microwave rice

3 tbsp ground almonds

300g king prawns

½ bunch of coriander, roughly chopped, stalks and all

What you do

Whizz up the onion, ginger and garlic in a food processor until you have a paste

Heat the oil in your FlavorStone Pan over a medium heat

Add your paste and fry until lightly golden

Stir in the tikka masala paste and fry for another minute, then stir in the tomatoes, tomato purée and sugar

Bring it to a simmer, pop the lid on and cook for 10 minutes

Pour the sauce into a food processor and blitz until smooth

Stir in the almonds and prawns and cook for 5 minutes until the prawns are warmed through – then season to perfection

Meanwhile, cook the rice according to the packet instructions

Garnish the curry with coriander and serve with the rice, plus some warmed naan if you like

The FlavorStone Pan is great for cooking all sorts of dishes, either on the hob, or in the oven. For more inspiration, have a look at our complete range of FlavorStone Pan recipes here.