The recipes are designed to give you takeaway tastes without the calories and on a tight budget

Want Stoke-on-Trent news emailed to you direct from our journalists? Sign up to our newsletter

With food prices on the up, it is becoming increasingly difficult to enjoy delicious takeaway meals on a budget, but it is possible to serve up delicious, budget-friendly fakeaway dinners. WW has devised a selection of healthy fakeaway meals all for well under £2 per portion.

WW’s budget-friendly fakeaways are taken from WW’s latest cookbook Everyday Cookbook and the selection of recipes includes:

Falafel Salad Bowl at £0.88 per portion

Palak Paneer at £1.08 per portion

Moo Shu Pork Stir Fry at £1.84 per portion

Prep 25 mins Cook 20 mins Serves 4

60g white pitta bread, torn into small chunks

200g cucumber, chopped Lemon wedges, to serve

400g tin chickpeas, drained and rinsed

15g fresh flat-leaf parsley leaves, roughly chopped, plus extra to garnish

15g fresh coriander leaves, roughly chopped

1 teaspoon ground coriander 1 teaspoon ground cumin

FOR THE SALAD DRESSING 50g tahini

1. Preheat the air fryer to 180°C. Put the pitta pieces into a bowl, mist with cooking spray, season and toss to coat. Arrange the pieces in the air fryer basket in a single layer and cook for 6-7 minutes until crisp. Transfer to a plate and set aside. Wipe the air fryer basket and reheat to 180°C.

2. To make the falafels, put the chickpeas, onion, herbs, garlic and spices into a food processor, and season well. Pulse until you have a rough paste. Sprinkle in 40g of the cornflour and all the baking powder and pulse again until well combined.

3. Dampen your hands with water, then form the falafel mixture into 16 balls. Add the remaining cornflour if it is too wet. Spread the sesame seeds on a plate and roll the balls in the seeds – they don’t need to be completely covered. Mist the air-fryer basket with cooking spray. Arrange the falafels in the basket and mist with more cooking spray, then cook for 12 minutes until golden and slightly crisp – you may need to do this in batches.

4. Meanwhile, to make the salad dressing, whisk together the tahini, lemon juice, agave syrup and 3 tablespoons water in a small bowl. Add a splash more water if the dressing is too thick. Season to taste.

5. Divide the salad leaves, red onion, tomatoes and cucumber between serving bowls. Top with the falafels and pitta chips, then drizzle over the dressing, garnish with the extra parsley and serve with the lemon wedges.

l The falafels can be frozen in an airtight container for up to 1 month.

Prep 10 mins Cook 30 mins Serves 4

100g 0% fat natural Greek yogurt

226g paneer, cut into 3cm cubes

Grated zest and juice of 1 lime

Small handful fresh coriander, to serve

FOR THE TURMERIC RICE 160g brown basmati rice

1 teaspoon ground turmeric 1⁄2 vegetable stock cube

1. Make the turmeric rice. Cook the rice to pack instructions, with the turmeric and stock cube added to the pan, then drain and set aside.

2. Meanwhile, mist a pan with cooking spray then set over a medium heat. Fry the onion for about 10 minutes, adding a splash of water if it starts to stick. Add the garlic, ginger, carrots, tomato purée and tikka masala paste and cook for 1-2 minutes. Add the tomatoes, yogurt and 200ml water, then crumble over the stock cube.

3. Bring the mixture to the boil and simmer for 10 minutes. Meanwhile, mist a nonstick frying pan with cooking spray and fry the paneer for 6-8 minutes until golden all over.

4. Stir the paneer into the curry sauce along with the lime zest and juice and the spinach. Cook for 2 minutes, until the spinach has wilted, then season to taste.

5. Serve the palak paneer and turmeric rice garnished with the coriander.

Prep 15 mins Cook 20 mins Serves 4

450g pork tenderloin fillet, thinly sliced crosswise then cut into thin strips

150g white cabbage, finely sliced

150g red cabbage, finely sliced

150g carrots, cut into matchsticks

6 spring onions, trimmed and chopped

1. In a small bowl, whisk together the hoisin sauce, sesame oil, garlic, ginger, vinegar and sambal oelek. Set aside.

2. In a separate bowl, season the pork with salt and pepper.

3. Mist a large nonstick frying pan or wok with cooking spray and set over a high heat. Stir fry the pork for 3-4 minutes, until lightly browned – you may need to do this in batches. Transfer to a plate and set aside.

4. Mist the pan with more cooking spray, add the mushrooms and stir-fry for 5 minutes. Add the cabbages, carrots and hoisin sauce mixture and toss to combine. Stir-fry for 3-4 minutes or until the cabbage wilts, then remove from the heat, stir in the pork, spring onions and chopped coriander.

5. Serve the moo shu pork on its own, or spooned into large Romaine lettuce leaves.