Our chicken isn't breaded and cooked in a rich, herby tomato sauce with passata over courgette spaghetti. Cheesy crumb topping adds crunch.
Bake chicken in a hot oven after marinating it in buttermilk to tenderize it. Fill a bun with chicken, pickles, avocado, leaves, and sriracha mayo.
The meatiness comes from dried mushrooms and lentils. For convenience, use jarred roasted peppers in the marinara sauce. We bet you won't miss the original on flavor.
A healthy vegan version is excellent for breakfast or lunch. It has tofu, plantain, spices, veggies, and a spicy tomato salsa.
use extra-mature Cheddar cheese to use less. Our Indian-inspired version has spices and fresh coriander, but you may leave them out.
This veggie-heavy chow mein tastes great with fewer noodles than most takeout. Ginger, chilli, garlic, and Sichuan sauce give it powerful, fresh flavors.
Marinate 1.35kg (3lb) chicken wings in 300ml (10fl oz) buttermilk for an hour to tenderize. Remove and dry. Heat oven to 220°C (400°F). Dip the chicken in 80g (3oz) flour and pat off excess. Heat 80ml (3fl oz) oil in a roasting tin.