Cantonese-Style (sort of) Chow Mein

I've included "sort of" in the title of this post because I'm referring to the cooking style, not the ingredients themselves. Rather than throwing all the ingredients into the wok together, they're separated out and cooked individually, then combined at the end. This gives greater control over how each one is cooked and you're less prone to mistakes (like uneven cooking or burning). 

Chicken Gyros

Everyone loves a good (or dirty) takeaway; I refuse to believe that there's one person that doesn't! But, they can be expensive and possibly a tad unhealthy to say the least. But making your own can be as cheap or as expensive as you want it to be (think rare breed meats, heritage vegetables, etc.). And, damn, making it yourself tastes so good.

DIY Doner Kebab

Takeaways may be an easy (and tasty?) option on a Friday night, but they're so expensive. Especially compared to making your own versions at home which are almost guaranteed to taste better.

Pizza Bianca Funghi (white pizza with mushrooms)

White pizza has fast become a favourite of mine. I first had one when I went to the Italian restaurant Zizzi and fell in love. It comes away from the classic tomato flavour that crosses between all other pizzas, whether they're thin and crispy or deep and fluffy, but it certainly doesn't lose anything. What I've done here it to really simplify it but it can be easily adapted and played around with to incorporate other ingredients and tastes. 

Easy Egg Fried Rice

For me, egg fried rice is one of the regular dishes I feast on when I order Chinese takeaway on a Saturday night. But it's so simple, cheap and versatile to make yourself. It can be made simply as a side dish (as I've done in these photos) or spruced up to make a meal in its own right.