Friday Night Fakeaway

Ok everyone  it’s confession time. My name is Kat and I used to have the worse take out habit! Indian, Chinese, Japanese were some of my favourites but to be honest you name it, I would have it. Every Friday like clockwork I would make sure that the take out menu was in front of Richard on his return from work. I saw it as my chance to put my feet up and have my food cooked and delivered by someone else – almost like a treat I deserved.

Second confession, is that I would over order to the extreme. When we ordered take out for two it more often looked like an order for a full on party. The scary thing is we would pretty much consume the lot.  I dread to think how many calories we consumed in one meal. I’m a firm believer that you must enjoy life so I am not saying don’t get a take out, but do try to treat it like something you do a few times a year as a REAL treat.

What I  do now is make my own take out. The nice thing is I know whats going into it and I still get all the dishes I like, this is always a bonus because it means I am getting my fix and its healthy. After having a health scare such as cancer you appreciate the need to look after body and mind.

I see cooking as a real treat these days and feel super proud when I can make something naughty into something healthy.

This dish is one of my favourites

I love cashew chicken so this dish is one of my favourites and I hope you enjoy my version as much as I do.


  • Organic skinless chicken thighs (1 Pack for two people)
  • 2 courgettes spiralised
  • 2 carrots spiralised
  • 1 red pepper thinly sliced seeds removed
  • 2 spring onions chopped thin and small
  • Handful of green beans sliced thinly
  • 1 garlic clove crushed
  • Handful of crushed cashews
  • Thumb size grated ginger
  • 1 small red chilli (medium heat unless you like really hot ones) with seeds out and chopped finely (wash hands after doing this)
  • 3 tbsp of tamari
  • 1 thumb top size of grated ginger
  • 1 garlic clover grated
  • 1.5 tbsp of coconut oil
  • 2 tbsp of sesame seeds for garnish


  1. Prepare all the vegetables and add together.
  2. Make the hot dressing by adding the ginger, tamari, garlic and sesame oil.
  3. Heat the oil in a pan, place the vegetables in the pan and cook for a few minutes, add the hot dressing.
  4. Not longer than 5 minutes, add the chicken and add the cashews. Cook it for a further 7 minutes. Check the chicken is cooked,
  5. Taste test and if needed add more tamari. Place in large serving bowls top with sesame seeds.
  6. Serve with brown basmati rice in small bowls acting as a side dish.

Enjoy your take in!