MAKE YOUR OWN TAKEAWAY

Cooking a homemade version of a high-street favourite is often much healthier and quicker, so give these simple recipes a try

- CASSIE BEST, TIFFANY CHANG and ROOPA GULATI

Simple mushroom curry

Try garlicky mushrooms in a rich tomato masala, spiced with ground ginger, fennel seeds and cumin for a warming winter supper. Enjoy with rice or Indian bread.

SERVES 4 PREP 15 mins COOK 40 mins EASY V

1 Heat the butter in a large wok, karahi or frying pan over a medium-high heat. Add the mushrooms and cook for 10 mins or until any moisture has evaporated and they've started to brown. Transfer to a bowl and set aside.

2 Heat the oil in the same pan over a medium-high heat. Add the cumin and fennel seeds and fry, stirring constantly, for about 30 seconds until they release their nutty aroma.

3 Stir in the onion, fry for 12-15 mins until golden, then turn the heat down to medium. Add the garlic and continue frying for 1 min.

4 Add the ginger, turmeric, chilli powder and garam masala, followed by the tomatoes and sugar. Cook uncovered for 5-7 mins until the masala has thickened and a layer of oil forms around the edge of the pan.

5 Spoon the yogurt into a small bowl, add a small ladleful of the hot masala and mix well before adding it to the pan.

6 Pour over 100ml hot water and simmer for 3-4 mins until the curry has the consistency of double cream. Season to taste, then return the mushrooms to the pan and stir to warm through. Scatter over the chopped coriander and serve with rice or Indian bread, if you like.

GOOD TO KNOW 2 of 5-a-day-gluten free

PER SERVING 302 kcals fat 24g saturates 10g carbs 12g sugars 10g fibre 4g protein 7g salt 0.2g

Loaded fries