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3 ‘Fakeaway’ Recipes To Try This Weekend


Instead of rushing to the takeaway for your usual Friday night kebab, why not try these easy Slimming World fakeaway recipes for a healthy change?

BBQ chicken bun


Serves 4

Ready in 40 minutes

For the chicken

  • 2 tbsp rice vinegar
  • 1 tbsp dark soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 level tbsp runny honey
  • 2 tbsp passata
  • 1 garlic clove, crushed
  • ½ tsp freshly ground black pepper
  • ½ tsp celery salt
  • ½ tsp ground coriander
  • ½ tsp chilli powder
  • 3 tsp barbecue seasoning (try Schwartz Classic BBQ Herb & Spice Blend)
  • 8 skinless and boneless chicken thighs
  • 4 level tsp extra-light mayonnaise
  • 8 tsp fat-free natural fromage frais
  • 4 60g wholemeal rolls, halved and toasted if you like
  • Lettuce, sliced tomato and sliced red onion salad, to serve

For the fries

  • 1kg floury potatoes, peeled and cut into thin fries
  • Low calorie cooking spray
  • Salt and freshly ground black pepper

Preheat the oven to 200°C/Fan 180°C/Gas 6. First make the marinade. Put the vinegar, soy sauce, Worcestershire sauce, honey, passata, garlic, pepper, celery salt, ground coriander, chilli powder and 1 teaspoon of barbecue seasoning in a bowl and mix well. Make a few cuts in each chicken thigh using a sharp knife and toss them in the marinade to coat evenly. Tip into a non-stick roasting tin and sprinkle over the remaining barbecue seasoning. Cook in the oven for 25-30 minutes or until cooked through, basting with the juices occasionally.

Cook the fries in a saucepan of lightly salted boiling water for 1-2 minutes then drain and spread out on a baking tray lined with baking parchment. Spray with low calorie cooking spray and cook in the oven for 12-15 minutes or until lightly golden. Season with salt.

Meanwhile, shred the cooked chicken with two forks. Mix the mayonnaise and fromage frais, season to taste and spread on to each roll. Fill the rolls with the lettuce, tomato, onion and shredded chicken. Skewer with a cocktail stick if necessary and serve with the fries and extra salad.

Seesh kebab


Serves 4

Ready in 35 minutes, plus overnight marinating

  • 1 fresh green chilli, deseeded and finely chopped
  • 2 tsp ground ginger
  • 5 garlic cloves, peeled and crushed
  • 2 tbsp finely chopped fresh coriander
  • 1 tsp roasted cumin seeds
  • 500g lean minced beef (5% fat or less)
  • 2 tbsp peeled and finely chopped red onion
  • 1 tsp mild or medium curry powder
  • 1 small egg, beaten
  • 2 tsp sea salt
  • Low calorie cooking spray
  • Fat-free natural yogurt and salad, to serve


Place all the ingredients, except the low calorie cooking spray, in a mixing bowl and use your fingers to combine thoroughly. Cover and marinate overnight.

Preheat the oven to 190°C/fan 170°C/Gas 5 and line a baking sheet with baking parchment. Divide the meat mixture into 12 portions and shape each one around a metal or bamboo skewer to make a sausage shape about 10cm in length.

Place the kebabs on the prepared baking sheet and lightly spray with low calorie cooking spray. Bake for 15-20 minutes, turning them once halfway through cooking. Remove from the oven and serve with some fat-free natural yogurt sprinkled with chilli powder and a salad of your choice.


Jungle veg curry


Serves 4

Ready in 25 minutes

  • 2 green chillies, deseeded
  • 4 shallots, roughly chopped
  • 4 small garlic clove, crushed
  • 4cm piece of root ginger, peeled and grated
  • 2 tsp hot curry powder
  • 3 tbsp dark soy sauce
  • 1 tsp turmeric
  • Finely grated zest and juice of 2 limes
  • 200ml light coconut milk
  • 100ml boiling vegetable stock
  • 1kg mixed stir-fry vegetables, such as broccoli, mangetout, carrot, cabbage and bean sprouts
  • 4 ripe tomatoes, cut into wedges
  • Boiled dried basmati or brown rice, to serve

Put the chilli, shallot, garlic, ginger, curry powder, soy sauce, turmeric, lime zest and juice, coconut milk and stock into a food processor and whizz to a purée.

Place a frying pan over a high heat, add the purée and bring to the boil. Cook for 5 minutes.

Add the stir-fry vegetables to the sauce along with the tomato. Simmer over the lowest heat possible for 8-10 minutes or until the vegetables are tender. Serve hot, with rice if you like.

 Recipes taken from Slimming World’s collection. To find your nearest Slimming World group visit or call 0344 897 8000.

Image credits: Slimming World/Lara Holmes, Karen Thomas

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