Missing your Chinese takeaway? Our chefs have come up with a super selection of dishes for you to enjoy with your family at home.

Ingredients

For the egg fried rice:

150 g basmati or long grain rice
2 eggs, whisked
1 small onion, diced
1 tbsp soy sauce
Oil
Pinch of salt & pepper

  1. Cook the rice as per packet instructions, drain and set aside.
  2. Heat the oil in a frying pan, add the onion and fry for 2 minutes over a medium heat.
  3. Add the eggs to the pan and cook for 2 minutes stirring well until scrambled.
  4. Add the cooked rice to the pan, then add the soy sauce and stir until well combined.  
  5. Season with salt and pepper.
  6. You could also add peas and chopped spring onions if desired.

For the chicken goujons:

2 chicken breasts
1 egg, gently whisked
50 g flour
2 slices of bread
25 g oats
1 tsp paprika
Pinch of salt & pepper

  1. Pre-heat your oven to 200C/180C fan/gas mark 6. 
  2. Cut the chicken into strips and set aside.
  3. Blitz the bread until it makes fine breadcrumbs, before adding the oats and blitzing for a few seconds more.
  4. Add the paprika and a pinch of salt and pepper to the breadcrumbs.
  5. Lightly coat the chicken in the flour, then egg and finally breadcrumbs.
  6. Bake on a lined baking tray for 20 minutes until cooked through and golden brown.

For the sesame toast:

2 slices of bread
1 small onion
1 potato
1 garlic clove, crushed
½ tsp ginger
Fresh coriander, chopped finely
Sesame seeds
Oil

  1. Sweat down your onion until soft and boil your potato.
  2. Mash together the potato, onion, garlic, ginger and coriander to form a paste.
  3. Cut the bread into quarters diagonally.
  4. Spread the paste onto the triangles of bread and cover with sesame seeds.
  5. Heat oil in a frying pan and cook sesame toasts, seed side down for approx. 2 minutes before flipping over and cook the other side for another 2 minutes.
  6. Drain and serve.

For the sweet and sour sauce:

100 ml wine vinegar
100 ml water
3 tbsp tomato ketchup
3 tbsp sugar
1 tbsp soy sauce
1 tbsp cornflour

  1. Add all the ingredients excluding cornflour to a saucepan and warm them over a medium heat, before thickening with the cornflour.

For the lemon sauce:

150 ml water
100 ml lemon juice
1 chicken or vegetable stock cube
1 tbsp sugar
2 tbsp cornflour

  1. Add all the ingredients excluding cornflour to a saucepan and warm them over a medium heat, before thickening with the cornflour.

Serves: 2-4 people.