Anthony says: “The eagle-eyed among you might recognise the flavours here from one of the most popular chicken chain restaurants, which I personally am a huge fan of. With succulent meat falling off the bone and extra-crispy skin, this chicken is amazing, and perfect for meal prep too.” 

Serves 5

Ingredients

• 1 tbsp dried oregano
• juice of 1 lemon
• juice of 2 limes, plus 1 slice
• 1 tbsp paprika
• 1 tsp mild chilli powder
• 2 tbsp olive oil
• 3 garlic cloves, crushed
• 1 whole chicken
• 5 corn on the cob
• 1 bay leaf
• Salt and pepper, to taste

Method

Place the oregano, lemon and lime juice, paprika, chilli powder, oil and garlic in a large mixing bowl, season to taste and stir to combine. Add the chicken and corn and turn to coat in the marinade.

Pop the bay leaf and lime slice inside the chicken and arrange the chicken and corn in the slow cooker. Cook on high for 4–5 hours or low for 8 hours then place the slow cooker pot without the lid in a preheated oven at 200°C for 10 minutes until the skin is crisp. If your slow cooker pot is not ovenproof, transfer the chicken and corn to an ovenproof dish.

Tip: the chicken goes in the oven at the end to crisp up the skin, but it could be cooked in the oven from the start if you prefer – just coat the meat in the marinade and roast as normal.

Anthony says: “I adore this recipe, which was inspired by the local Thai takeaway we had growing up. The smell alone transports me back to my childhood so it holds such sentimental value. That’s the beauty of food – it can trigger wonderful memories. The flavour here is sensational, like a very rich satay. It’s got to be one of my all-time favourite fakeaways.”

Serves 4 

Ingredients

• 500g beef steaks, thinly sliced
• 5 garlic cloves, crushed
• 1 tsp chilli flakes
• 1 tsp ancho chilli flakes
• 1 tbsp dried basil or Thai holy basil paste
• 1 tbsp Thai fish sauce
• 1 tbsp sugar
• 3 tbsp soy sauce
• 2 tbsp orange juice
• 1 heaped tbsp cornflour, mixed to a paste with 1 tbsp water
• 3 tbsp honey
• 1 red pepper, sliced
• Handful of mushrooms, halved
• 250ml chicken stock
• Salt and pepper, to taste

Method

Place all the ingredients in the slow cooker, stir and season to taste. Cook on high for 2½–3 hours or low for 5 hours. If you would like the sauce to be thicker, stir in another teaspoon of cornflour mixed to a paste with a little water. 

Tip: I serve this dish with boiled rice, or chips cooked in my airfryer. Adding 200g of rice will add 260 calories.

Anthony says: “I absolutely love dhal and this is one of my go-to dishes when I am having a vegetarian day, and it’s sure to become one of your family favourites. The addition of coconut milk makes it deliciously creamy, but you could replace this with a tin of chopped tomatoes for a lower-calorie version, if you prefer.”

Serves 4

Ingredients

•  380g dried red lentils
• 250ml cold water
• 400ml tin of reduced-fat coconut milk
• Handful of cherry tomatoes, finely chopped
• 4 garlic cloves, crushed
• 1 onion, sliced
• 2.5cm fresh ginger, grated
• Juice of 1 lemon
• 1 tsp ground turmeric
• 1 tsp chilli flakes
• 1 tsp ground cumin
• 1 tsp curry powder
• 1 tsp garam masala
• 1 bay leaf
• Salt and pepper, to taste
• Fresh coriander and chopped spring onions, to garnish

Method

Place all the ingredients in the slow cooker, stir and season to taste. Cook on low for 5–6 hours, then stir and garnish with fresh coriander and chopped spring onions.

Tip: dhal goes really well with vegetables and rice, but it has plenty of sauce for dipping naan as well. You could even top the bowls with some grilled chicken.