Your favourite takeaway made at home

With the #lockdown still going on, we are all starting to crave our favourite takeaway meals. Mouth-watering pizza with lots of cheese or a burger with rustic fries, yes – that is almost everyone’s Friday Night, whether that’s take-aways or a sit-down meal in a restaurant.

But while none of us has this luxury at the moment, we’ll help you to recreate your favourite takeaway dish at home – the perfect solution until we can all enjoy someone else’s cooking again.

We’ve rounded up a few must-try recipes that are easy to make your family might just be hugely impressed with your efforts!

And what’s better than the perfect Le Pommier Bread as a starter? We know you’re mouth is watering just by reading this!




2 tbsp soy sauce (we used Vital Soy Sauce)

2 tbsp freshly squeezed lime juice

1 1/2 tbsp torn fresh mint leaves

75g torn fresh basil leaves

200g cherry tomatoes halved

1 jalapeno chilli, thinly sliced into rounds

1 medium yellow pepper, seeded, cut in 2.5cm dice

1/2 medium red onion, cut in 2.5cm dice

450g large prawns, peeled and deveined

1/2 to 1 tsp red chilli flakes

1 tbsp grated, peeled, fresh ginger

3 cloves garlic, chopped

3 tbsp groundnut oil

1 1/2 tbsp light brown sugar

2 tsp Southeast Asian fish sauce

1 tbsp water

Serving suggestion: Jasmine rice


1) In a small bowl, combine the soy sauce, water, fish sauce, and sugar; set aside.

2) Heat the oil in a large non-stick skillet over medium-high heat. Add the garlic, ginger, and chilli flakes, and cook until fragrant, about 30 seconds.

3) Add the prawns and stir-fry until pink but still translucent in the middle, about 2 minutes. Transfer the prawns to a medium bowl with a slotted spoon. Add the onion, pepper, and chilli to the skillet, and stir-fry until lightly browned about 2 minutes.

4) Return the prawns to the pan along with the soy sauce mixture. Bring to a boil, and stir-fry until the sauce glazes the prawns, about 1 minute more. Add the tomatoes and stir until coated with sauce, about 15 seconds. Remove pan from the heat, stir in the basil, mint, and lime juice. Transfer to a serving dish, serve immediately.

This is enough to serve 4 people. We would pair this dish with Le Pommier Sauvignon Blanc. Sauvignon Blanc is fresh, light and pairs really well with seafood. Pop the Sauvignon Blanc an hour before serving into the refrigerator.



For the Tuscan Burger Mix

455g ground beef

1/4 red onion, chopped finely

1 handful fresh flat-leaf parsley, picked and finely chopped

Salt and freshly ground black pepper

1 tablespoon grated Parmesan cheese

1 egg yolk

For the Toppings

4 slices cheese

4 burger buns

2 lettuce leaves

1 avocado, halved, pitted, peeled and sliced

1 tomato, sliced


Preheat the grill to medium-high heat.

For the Burgers:

  1. In a large bowl, mix the beef, onion, parsley, Pecorino, and egg yolk and stir well until all ingredients are evenly distributed.
  2. Divide the mixture into 4 equal portions and shape your burgers.
  3. Grill your burgers 3 to 4 minutes on each side for medium-rare, cook longer for the desired degree of doneness, or until an instant-read thermometer inserted in the centre of the burger reads 73°C for medium. Place the provolone cheese slices on top of the burgers the final minute of grilling.
  4. Move the meat to a large platter to cool off slightly and rest 5 minutes. Meanwhile, lightly toast the burger buns.
  5. Serve your burgers dressed with lettuce, avocado slices, and tomatoes.

This is enough to serve 4 people. Serve with some rustic oven-baked potato wedges. We would pair this Burger with our Jonathan Malbec. Serve the Malbec at room temperate.

For more takeaway copycat burger recipes have a look at these recipes.

Craving your favourite takeaway Nando’s Chicken dish? Well, luckily you can find most of their sauces at your nearest supermarket, making this super easy for you.

We at Le Pommier would love to see what recipes you make at home. Share your recipes with us, by using our hashtag #lovelepommier and tag us in your posts on social media.

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