Recipes To Make McDonald’s McMuffins, Greggs Steak Bakes, And IKEA Meatballs At Home

**Ingredients:**1 English muffin75g sausage meat1 egg1 American Cheese Slice 1 Potato **Method:**Season your sausage meat with a pinch of salt and pepper then shape into balls. Flatten into patty shapes and cook under a pre-heated grill for six to seven minutes on each side (or as per instructions on packaging).Brush the inside of an egg ring with a little oil and place in a small frying pan. Pour in just enough water to cover the base then bring to the boil. Crack the eggs into the rings, cover the pan and cook for two-three minutes.Toast the English muffin until golden brown and then assemble the McMuffin by layering the patty and egg on top of a slice of cheese.If you want to add a hash brown into the mix, start by grating the potato into a bowl. Mix in an egg, then season with salt and pepper. Heat some oil in a pan and then add spoonfuls of the mix. Flatten and cook until golden brown on both sides.

**Ingredients:Puff pastry1 cup of grated cheese1 egg1 tin of sausage and beansMethod:**Begin by heating your oven to 180C (gas mark 4). Cut two squares of puff pastry and egg wash the edges. Add the beans and sausage mixture to the middle of one of the squares. Sprinkle some cheese on top, and then add the identical square on top.Use a fork to seal the edges of the pastry, and use the rest of the egg wash across the top of the bake. Add to the oven for 20 minutes until golden brown and piping hot throughout.

**Ingredients:2 tbsp sesame oil and 1 tbsp vegetable oil mixed together1 courgette, grated1 carrot, grated80g spinach1 cup (about 128g) long grain rice150g cooked shredded chicken2 large eggs2 tbsps vinegarFor the dressing:50ml PERi-PERi sauce10ml soy sauce1 tbsp sesame seeds1 tbsp brown sugarMethod:**MethodCook the rice following the packet instructions. In a frying pan, add the mixed oil and all of the vegetables, and cook until they soften.Heat a saucepan of water as the vegetables cook. Once boiled, add vinegar to the bubbling water and quickly whisk and crack an egg into the saucepan. Wait three minutes and remove the egg carefully, placing it on a paper towel to dry.In a separate frying pan, add the PERi-PERi sauce, soy sauce, the sesame seeds and the brown sugar. Wait for the sugar to dissolve before adding the chicken.Once the chicken is cooked, put the rice into a bowl, then add the vegetables and chicken, before placing the poached egg on top.

Ingredients (16-20 meatballs): 500g beef mince 250g pork mince 1 onion finely chopped 1 clove of garlic (crushed or minced) 100g breadcrumbs 1 egg 5 tablespoons of whole milk Salt and pepper to tasteFor the cream sauce: dash of oil 40g butter 40g plain flour 150ml vegetable stock 150ml beef stock 150ml thick double cream 2 teaspoons soy sauce 1 teaspoon Dijon mustard**Method:**Combine beef and pork mince and mix thoroughly to break up any lumps. Add finely chopped onion, garlic, breadcrumbs, egg and mix. Add milk and season well with salt and pepper.Shape mixture into small, round balls. Place on a clean plate, cover and store in the fridge for two hours (to help them hold their shape whilst cooking).In a frying pan, heat oil on medium heat. When hot, gently add your meatballs and brown on all sides.When browned, add to an ovenproof dish and cover. Place in a hot oven (180°C or 160°C fan) and cook for a further 30 minutes.For the sauce frying pan, melt 40g of butter. Whisk in 40g of plain and continue cooking, stirring continuously, for 2 minutes, allowing the flour to cook through. Add 150ml of vegetable stock and 150ml of beef stock and continue to stir. Add 150ml thick double cream, two teaspoons of soy sauce and one teaspoon of Dijon mustard. Bring to a simmer and allow the sauce to thicken. Continue to stir.Serve!

**Ingredients:2 chicken thighs¼ red pepper sliced + ¼ green pepper sliced¼ onion sliced + 2 scallions (chopped)6 cooked shrimpshandful of beansprouts5½ oz egg noodle1 eggvegetable oil1 tbsp. soy saucered pickled gingertoasted mixed sesame seedsTo marinade chicken: grated ginger, splash of soy, salt & pepperMethod:**Marinade chicken one hour before cooking. Cook chicken thighs and then cook the egg noodles in boiling water. Heat oil in wok/frying pan and place all fresh ingredients in hot pan, stir then add shrimps and chicken. In a separate jug, whisk the egg. Then, drain the noodles and add both the noodles and egg to the wok. Toss the ingredients before adding soy sauce and season to taste.Then, you're ready to plate up, adding pickled ginger and sesame seeds to garnish if you want the real Wagamama experience.

Ingredients:150ml warm water – around 27 degrees1 teaspoon of sugar15g fresh yeast (or 2 level teaspoons of dry yeast)225g of plain flour (plus extra for working)1.5 teaspoons of saltExtra virgin olive oil (and a little for drizzling)80g of PizzaExpress passata (or any tomato passata you have)70g mozzarella (or any cheese you have)Pinch of oregano1 Basil leaf (if you have one)Black pepperMethod: Start by pre-heating your oven to 230C.For fresh yeast, add it and the sugar into some warm water and leave for around 15 minutes in a warm area, until froth develops on the surface. For dry yeast, sift this, the flour and salt into a large mixing bowl, then add in the water and oil. Dust your hands with flour, then slowly mix everything together until well combined. Sprinkle some flour onto your work surface and knead the dough for around 10 minutes, or until it's smooth and silky. Place in a lightly oiled, non-stick baking tray (any shape will do).Spread your passata on top, making sure to go to the edge. Then, evenly place your cheese on top, season with black pepper and oregano and drizzle with oil. Bake it in the oven for around 12 minutes or until the cheese slightly colours.

**Ingredients:Finely diced beefBeef stockCornflour mixed with waterPuff pastryOne eggMethod:**Sizzle the beef in a frying pan until browned. Pour the beef stock into the pan before adding the cornflour mix. Allow the mix to thicken to your tastes and leave to cool.Cut two pieces of pastry into squares measuring 180mm x 94 mm to be precise. Egg wash the edges.Then, spoon your filling onto one of the sheets of pastry. Place the other sheet on top. Fork the edges of the sheets to lock them in place. Score the top with 6 lines. Place the uncooked pastry into the oven at 200C, or until golden brown and piping hot.

Ingredients:1 tbsp olive oil1 small onion, diced½ medium red chilli, deseeded and finely chopped5g fresh ginger, grated1 garlic clove, grated½ tsp cumin seeds½ tsp yellow mustard seeds1½ tsps ground turmeric½ tsp garam masala½ ground fenugreek1kg sweet potato, peeled & diced70g red lentils1 vegetable stock cube diluted in 500ml boiling water150ml coconut milk50ml coconut cream80g adzuki beans½ tsp toasted nigella seeds320g cauliflower, cut into large florets200g baby plum tomatoesSalt and pepperFor the topping:60g spinach60g your favourite seeds4 unwaxed lemon wedgesMethod: Preheat the oven to 180˚C.To make the dhal, heat the oil in a medium sized saucepan until hot then fry off the spices (saving ½ tsp of turmeric for later) for 30 seconds until the mustard seeds start to pop.Add the garlic, ginger and red chilli and fry for a few minutes, then add the diced onion and fry until lightly golden brown.Add half the sweet potato and lentils to the pan and turn the heat down slightly, then fry for around 8 minutes until fully coated in the oil and spices.Next add the stock and the coconut milk and bring to the boil, then simmer gently for 10 minutes until the sweet potato is soft.Allow to cool slightly then blend until almost smooth and set aside for later.On a baking tray toss the other half of the sweet potato with the remaining turmeric and a drizzle of olive oil, season with salt and pepper and bake for 15 minutes or until almost soft. Then add the cauliflower and baby plum tomatoes to the baking tray, toss together and roast for a further seven minutes.Bring the dhal base back up to a gentle simmer and add the coconut cream, adzuki beans and nigella seeds, then simmer on a gentle heat for a further 10 minutes, until the sauce has reduced and is a thick consistency.Stir the roasted sweet potato, cauliflower and tomatoes through the dhal until heated through.To serve, top with fresh spinach, a mix of your favourite seeds and a wedge of lemon.