James Martin proves that fast food does not need to cost a fortune, as he prepares a menu of must-have, home-cooked takeaway meals. These include cod and chips in a beer batter with homemade mushy peas, a Thai chilli beef classic, and chicken in black bean sauce.
Historian Annie Gray cooks the curry that delighted Victorian dinner tables, and husband and wife team James and Nicola Adedeji reveal how they turned their family recipe for African sauce into an award-winning business.
James Martin – Homemade Takeouts:
Chicken and black bean sauce with bok choy
Heat up the wok for a delicious dinner for two with stir-fried strips of chicken, spicy black bean sauce, greens and egg-fried rice.
Chilli tomato pizza and lobster calzone
This recipe makes enough dough for two pizzas and two lobster filled calzones. Take your pick! The dough is an authentic recipe from Naples. Leaving it to proove overnight in the fridge gives it an extra sourdough-like flavour.
Beer battered hake with mushy peas and tartare sauce
James Martin takes on the chip shop with his delicious deep-fried fillets of hake in beer batter – with mushy peas of course.
Chilli beef with sticky rice omelette
These thin strips of beef fillet are seasoned with Sichuan pepper and citrus zest before being deep-fried then coated in a sticky chilli sauce.