In shortOn Friday night, you want a treat without the effort. Ten catalogue dishes do the same job as a takeaway: toasties, wraps, pizza, fajitas, nuggets and a homemade burger, from 24 to 55 minutes.
On Friday night, nobody wants to cook something sensible. You want what you would order: something hot, generous, that you can eat with your hands. Most of these dishes can be made at home, often faster than a delivery arrives.
Prices are estimates per serving, calculated on 13 November 2026 from prices recorded at French retailers, in euros. They vary with your shop and the season.
Ten Friday night dishes to make yourself
| Dish | Time | Estimated price per serving |
|---|
| Chicken wraps with cucumber and yogurt sauce | 24 min | €3.04 |
| Tuna and pepper pizza toast | 27 min | €2.18 |
| Mushroom and cheese toasties | 28 min | €1.85 |
| Béchamel croque-monsieur | 35 min | €1.57 |
| Black bean rice and sweetcorn burritos | 40 min | €2.08 |
| Chicken and pepper fajitas | 40 min | €3.19 |
| Ham and mushroom pizza reine | 45 min | €2.42 |
| Homemade chicken nuggets with cabbage slaw | 45 min | €5.65 |
| Mushroom and spinach quesadillas | 50 min | €3.23 |
| Beef burger with oven potato wedges | 55 min | €5.47 |
How to choose depending on your energy
- You are worn out: the toasties and the wraps, 35 minutes at most and almost no washing up.
- There are several of you: the fajitas and the burritos, everyone fills their own at the table.
- You have a little time: the pizza, the nuggets or the burger, which take 45 to 55 minutes.
What gives the takeaway feeling
- Put everything on the table. Sauces, fillings, tortillas: everyone helps themselves.
- One dish, done well. No starter and no complicated side.
- Prepare ahead what can be. The fajita filling or the pizza dough can be made in advance.
If you really only have twenty minutes: What’s for dinner tonight? 15 dinners ready in 30 minutes.
Three of these dishes, in detail
The pizza, the chicken fajitas and the beef burger are detailed below.
Friday nightcomfort foodhomemadetonight
Recipes from MoodDish
Ingredients 9
- 500 g Ready-to-roll pizza dough
- 200 g Tomato passata
- 160 g Cooked ham
- 250 g Button mushrooms
- 200 g Mozzarella made with microbial rennet
- 10 ml Olive oil
- 2 g Dried oregano
- 2 g Salt
- 1 g Black pepper
Steps 4
- Heat
Preheat the oven to 230°C with two trays inside. Drain mozzarella thoroughly and cut into small pieces. Slice ham into strips and thinly slice mushrooms.
- Dry the mushrooms
Heat oil in a frying pan. Cook mushrooms for 7–8 minutes until their moisture evaporates. Add salt and pepper. Mix oregano into the passata.
- Top
Unroll the dough on its baking paper and divide into two thin pizzas if needed to fit the tray. Spread passata, leaving a 1 cm border. Distribute mushrooms, ham and mozzarella.
- Bake
Slide pizzas onto two hot trays on two oven levels. Bake for 15–18 minutes, swapping trays halfway. The edges should be golden and the bases cooked through. Cut into slices and serve hot.
Ingredients 10
- 4 piece Wheat tortillas
- 600 g Raw chicken breast
- 500 g Red pepper
- 150 g Onion
- 160 g Plain yogurt
- 1 piece Lime
- 25 ml Olive oil
- 4 g Sweet paprika
- 3 g Ground cumin
- 4 g Salt
Steps 4
- Prepare
Slice the washed deseeded peppers and peeled onion. Cut the chicken into thin strips on another board, then wash hands and utensils.
- Cook the peppers
Heat half the oil in a large pan. Cook the peppers and onion for 8–10 minutes until tender and set aside.
10 min - Cook the chicken
Add the remaining oil, chicken, spices and salt. Cook for 8–10 minutes, turning, until 74°C in the centre. Return the vegetables and add 1 tablespoon lime juice.
10 min - Serve
Warm the tortillas according to the packet. Fill with chicken and vegetables, add yogurt and fold. Serve with the remaining lime.
Ingredients 12
- 450 g Raw minced beef
- 3 piece Plain wheat bagel
- 750 g Potatoes
- 75 g Cheddar made with microbial rennet
- 150 g Tomato
- 60 g Lettuce
- 60 g Plain yogurt
- 15 g Dijon mustard
- 25 ml Olive oil
- 3 g Sweet paprika
- 3 g Salt
- 1 g Black pepper
Steps 4
- Roast the wedges
Heat the oven to 210°C. Wash and cut the potatoes into thin wedges. Toss with 20 ml oil, paprika and half the salt. Spread out and roast for 30–35 minutes, turning halfway.
35 min - Prepare the toppings
Wash and dry the lettuce and slice the washed tomato. Mix the yogurt and mustard. Split the bagels and toast the cut sides.
- Cook the burgers
Shape the beef into three 1.5 cm-thick burgers with the pepper and remaining salt, then wash hands and utensils. Heat the remaining oil and cook for 4–5 minutes per side until 71°C in the centre. Add the cheddar for the final minute.
10 min - Build the burgers
Fill the bagels with sauce, lettuce, tomato and cheeseburgers. Serve with the wedges, checking that they are tender inside. Check the bagel label for additional allergens.
