Order and deliver food from your takeaway, find local takeaways online in Leek

	Abbies, 01538 382211, 17 Sheep Market, Leek ST13 5HN
	Bagan Bari, 01538 399894, 12 Stockwell Street, Leek ST13 6DS
	Butty Shop, 01538 398954, 18 Stanley Street, Leek ST13 5HG
	New City, 01538 372668, 9 Ball Haye Street, Leek ST13 6JN
	Scorpio Take Away, 01538 388068, 69 Haywood Street, Leek ST13 5JH
	Stakeout, 01538 399441, 10 St Edward Street, Leek ST13 5DS
	Take A Break Sandwich Bar, 01538 388801, 80 West Street, Leek ST13 8AG
	Tasty Take Away, 01538 385876, 13 The Smithfield Centre, Leek ST13 5JW
	The Taj Of Bengal, 01538 385522, 72 Buxton Road, Leek ST13 6EE
	Turkish Delight, 01538 388355, 21 The Smithfield Centre, Leek ST13 5JW
	Win Lee, 01538 382489, 41 Broad Street, Leek ST13 5NX

Oregano

Often confused with sweet marjoram, but herbalists believe that oregano is better medicinally. The generic name is said by some to be an amalgam of the two Greek words, óros and gános, meaning ‘mountain brightness’ or ‘shining mountain’.

An eastern Mediterranean native, the plant has a long history of use in medicine and it was used by the ancient Greeks in poultices for sores, aching muscles and rheumatic pains in limb joints. The herb was taken to the New World by the early colonists largely for the same medicinal uses. They also used it, infused, as a tea to treat bronchitis and asthma and its digestive properties were employed in treating gastro-intestinal disorders. The dried herb is very popular in Italian cooking.

What is Dal?

Dal is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split.

It also refers to the thick stew prepared from these, an important part of Indian, Nepali, Pakistani, Sri Lankan, and Bangladeshi cuisine.
It is regularly eaten with rice and vegetables in Southern India, and with both rice and roti (wheat-based flat bread) throughout Northern India & Pakistan.

Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes.

Mint Sauce

Mint sauce is a sauce made from finely chopped mint leaves, soaked in vinegar, and a small amount of sugar. Occasionally, the juice from a squeezed lime is added. The sauce should have the consistency of double cream. In UK and Irish cuisine it is traditionally used as a complement to roast lamb (but usually not other roast meats) or, in some areas, mushy peas.

Mint sauce can sometimes be used in recipes in place of fresh mint. Also you could try it on toast or bread. Mint sauce can be added to yoghurt to make a mint raita. "Sweet and sour" sauces such as Mint sauce were common throughout Medieval Europe, (with the use of mint being more common in French and Italian cuisine of the period than that of the English), however they became less common and mostly died out as Europe entered the Modern Era.

BASIL

Basil (ocimum sanctum) is the only member of the mint family which is native to India, where it was called arjaka in the ancient language, Sanskrit. Its Latin botanical names are derived from the Greek okimon, ‘fragrant lipped’ and basilikan, ‘Royal’.

Feelings about Basil have mixed throughout history, the herb having been variously associated with death, religious ritual, medicine, fertility, erotica and even as being responsible for the breeding of scorpions. It is probably for this reason, following a homeopathic logic that it was recommended at one time for the treatment of scorpion stings and snakebites. The ancients, although holding mixed feelings about the herbs, even swore oaths on it in courts of law.

In association with Just Eat. The online takeaway ordering service at www.just-eat.co.uk