Who is missing their favourite takeaways?  This is what my sister’s boyfriend was making in Wellington when we had pre-dinner video drinks the other night and it got me hankering. What street food or takeaways are you missing the most? Tell us in the comments below, I’d love to hear!

Felafel

Soak 1 cup chickpeas overnight. Drain, and zap to a paste in a grunty food processor with 1 small onion, a big bunch of parsley, a tablespoon each of ground cumin and coriander, some garlic and a bit of salt. Form into little patties and fry in plenty of oil.

Beetroot tzatziki

Cook a small beetroot (about 70g) and when it has cooled grate it into 1 cup of Greek yoghurt with a clove of minced garlic, some salt and lemon juice

Tahini yoghurt sauce

Mix together 3 tbsp tahini with 9 tbsp Greek yoghurt, a clove of minced garlic, some lemon juice and salt to taste.

Parsley salad

Finely chop more parsley than you can imagine you could ever eat (it gets less as it’s chopped) and add a handful or two of chopped cherry tomatoes, a finely chopped red onion and lemon juice. You can add half a cup of soaked cracked wheat to bulk it out

Salads and crunch

Pictured are: grated beetroot with lemon, olive oil and red onion; sliced cucummbers; grated carrot with lemon, mint and almonds plus a big helping of fresh greens out of the garden. But use what you have.

Flat bread

Use bought pita breads or make your own out of 3.5 cups high grade flour kneaded into a silky dough with 3 tsp yeast dissolved until bubbling in 1 ½ cups water.  Leave to rise until double in bulk. Roll into 8 small or 4 large balls and let them sit for 10 minutes before rolling into 5mm thin discs (about 15cm diameter for the small and 25 for the large). Cook on trays in a very hot oven. They might puff up into spherical balls, this is what makes the pocket in a pita bread once it subsides.

This lockdown nostalgia post about takeaways I have loved doesn’t fit the brief I made for myself to hero one vege that I grew, but parsley features pretty heavily!