3 more delicious takeaway recipes you can make in your FlavorStone Pan

• Vegetable oil
• 100ml fizzy water
• 150g self-raising flour
• 1 heaped tbsp cornflour
• 8 chicken thigh fillets chopped in half
• Bunch of spring onions, finely chopped
• 1 red pepper, de-seeded and roughly chopped
• 1 red chili, roughly chopped (de-seed it if you like less heat)
• 1 small can of pineapple chunks
• 4 star anise
• 50g tamarind sauce (or brown sauce if you can’t find it)
• 100g sugar
• 100ml rice wine vinegar or sherry

1. Start by making the sauce. Chuck the red pepper and red chili into your FlavorStone Diamond pan with the juice from the tinned pineapple. Bring to the boil, simmer for 10 minutes, then whizz it all up in a food processor.
2. Return to your FlavorStone Diamond pan with the pineapple chunks, star anise, tamarind, sugar and vinegar. Simmer for 20 minutes or so until it becomes sticky and saucy then pour into a bowl.
3. Wipe out the FlavorStone Diamond pan, then pour in enough oil to completely cover the base of the pan. Mix together the fizzy water, flour and a pinch of salt in a bowl. Sprinkle the cornflour onto a plate.
4. Roll the chicken in the cornflour, then dip in the batter mix. Lower each piece of chicken into the hot oil and fry for 2-3 minutes on each side – do it in batches of 5 or 6. Once golden and cooked, put the chicken pieces to one side, to drain on kitchen paper.
5. Wipe your FlavorStone Diamond pan, then pour in the sauce to reheat. Once it’s bubbling, assemble your cooked chicken onto a nice platter or plate, pour over the warmed sauce and garnish with the spring onions.

• 4 tbsp vegetable oil
• 2 pouches of ready-cooked rice
• ½ cucumber peeled into ribbons using a speed peeler
• A good handful of coriander leaves
• Wedges of lime to serve

For the sauce

• 1 tbsp vegetable oil
• 2 medium onions, roughly chopped
• 2 carrots, finely chopped, plus 1 carrot peeled to ribbons
• 2 fat garlic cloves, crushed
• 1 thumb-sized piece of fresh ginger, grated
• 1 tbsp curry powder
• ½ tsp turmeric
• 400ml can coconut milk
• 2 tsp honey

For the katsu

• 1 tbsp cornflour
• 8 chicken mini fillets
• 200g breadcrumbs

1. First, make your curry sauce. Heat the oil in your FlavorStone Diamond pan, then fry the onions and carrots until nicely golden. Stir in the garlic and ginger, fry for a minute then add the curry powder and turmeric. Once the spices have released their aroma, pour in the coconut milk and honey. Simmer for 20 minutes over a low heat then blitz in a liquidizer until smooth.
2. Meanwhile, make the katsu topping. Mix the cornflour and a tbsp water together with a bit of seasoning. Pour the breadcrumbs into a second bowl or onto a plate. Dip the chicken pieces into the cornflour mixture, then roll in the breadcrumbs until coated.
3. Wipe the FlavorStone Diamond pan, then fry the chicken pieces for 2-3 minutes on each side until golden. At the same time, heat the rice according to the packet instructions. When the rice is done, top with the curry sauce, then the chicken, then garnish with cucumber, carrot ribbons and herbs with lime wedges on the side.

• 2 large Maris Piper potatoes, cut into chip shapes
• 1 tbsp vegetable oil
• 4 tbsp plain yogurt
• 2 tbsp mayonnaise
• 1 gherkin, finely diced
• 1 fat shallot, finely chopped
• 1 tbsp finely chopped dill
• 250g frozen peas
• 3 tbsp milk
• 1 tbsp chopped mint
• 4 white fish fillets
• Lemon wedges for serving

1. Heat your oven 200C fan
2. Toss the chipped potatoes in oil and seasoning then roast on your FlavorStone Diamond pan, in the oven, for 20 minutes
3. Meanwhile, stir together the yogurt, mayonnaise, gherkin, shallot and dill – loosening with a little water if needs be
4. Next, simmer the peas in a pan with the milk for about 5 minutes. Then whizz up in a liquidizer. Season with salt, pepper and add the chopped mint
5. Add the white fish to your FlavorStone Diamond pan for 10 minutes or until just cooked.
6. Serve with the yogurt mixture and the pureed peas and a wedge of lemon