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takeaway hacks from Time Out
© Time Out

London chefs reveal their takeaway hacks

We get experts to reveal how to make to-go pizza, kebabs, curries and more, even more delicious

By Kate Lloyd
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Sure, 90 percent of takeaways are delicious. But ever wondered how to make them taste extra delicious? In our series Takeaway Hacks, London chefs reveal their tips and tricks for sprucing up what the delivery person drops off. All you need? Fresh herbs or maybe a homemade sauce or some smart oven know-how. In fact, whether you’ve ordered a curry or a pizza, a burger, a kebab or even fish and chips, there’s always a way to make it taste even zestier, bolder and spicier than it did when it arrived. (And, in some cases, a way to something amazing with the leftovers on day two.) 

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Photograph: Time Out/Shutterstock
Photograph: Time Out/Shutterstock

How experts make a takeaway kebab even tastier

News Eating

Sure, 90 percent of takeaways are delicious. But ever wondered how to make them taste extra delicious? In our series, Takeaway Hacks, London chefs reveal their tips and tricks for sprucing up what the delivery person drops off. Last week we did fish and chips, before that burgers and curries, before that, pizza. This week? Kebabs.    1. Selin Kiazim, Oklava ‘I prepare lots of lemon wedges and squeeze them all over my kebab. The acidity works perfectly with the smoky, fatty meats and all the juiciness soaks into the bread. Or sometimes I’ll drizzle over some pomegranate molasses to make it extra special.’ 2. Kian Samyani, Berenjak ‘I love to save a little doner or shawarma meat and use it to make a toastie the next day with lots of cheese and chopped up onions.’ 3. Ed Brunet, Le Bab ‘I have maybe 15 or 20 types of chilli/hot sauces and spicy condiments at home to add to takeaways: all the usual suspects like Chinese chilli oil, Tabasco, sriracha, shichimi togarashi, plus some more esoteric ones like a pineapple chilli jam and proper blow-your-head-off stuff. A good selection means all bases are covered whatever I order...’ 4. Neil Campbell, Rovi ‘If I'm going to bring back a kebab to the house, my favourite would be souvlaki chicken or lamb. My hack is to season the meat with a good squeeze of lemon juice and make a really simple garlicky tahini sauce. I also reach for a Belazu condiment. My favourite at the moment is apricot harissa paste or chermoula.’ 5. James Cochr

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