How to make your favourite restaurant food from Wagamama to McDonald’s

Due to the current lockdown caused by the coronavirus pandemic we are unable to visit our favourite restaurants to enjoy the spoils of another chef's labour.

However this doesn’t mean we should deny ourselves the delicious taste and flavour of our best-loved meals, and luckily restaurants are keen to help us out. Here are some of the best classics that you can make from the comfort of your own home…

Pizza Express – classic dough balls

For two portions:


  • 150ml warm water – roughly 27 degrees
  • 1 teaspoon of sugar
  • 15g fresh yeast (or 2 level teaspoons of dry yeast)
  • 225g of plain flour (plus extra for working)
  • 1.5 teaspoons of salt
  • Extra virgin olive oil


1. First up, preheat the oven to 230°C / 210°C fan assisted

2. Add the sugar and crumble the fresh yeast into the warm water. Allow the mixture to stand for 10 – 15 minutes in a warm place until froth develops on the surface

3. Sift the flour and salt into a large mixing bowl. Make a well in the middle and pour the yeast mixture in

4. Lightly flour your hands and slowly mix the ingredients together until they bind

5. Generously dust your surface with flour, throw down the dough and begin kneading for 10 minutes until smooth, silky and soft. Leave dough to rest until soft to the touch but not too springy

6. Roll dough into a 1.2m long tube. Chop into 16 chunks and place in an oven proof pan. Leave the Dough Balls to rest in the pan for 30 mins

7. Make sure the oven has reached temperature and bake for 6 minutes until golden.

For the garlic butter


  • 10ml extra virgin olive oil
  • 4 teaspoons of butter
  • 0.5 teaspoons of chopped garlic


1. Blend olive oil and chopped garlic into a paste. Pour over butter and blend with a spoon.

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Pret – chocolate chip cookies

For eight cookies:


  • 110g unsalted butter
  • 170g caster sugar
  • 85g light brown sugar
  • 1 whole egg
  • 190g self-raising flour
  • 3g salt
  • 120g large dark chocolate buttons


1. Preheat the oven to 180°C. Melt the butter in a saucepan or microwave until just melted (but not hot).

2. Using a stand mixer or electric beaters, beat the butter with the caster and brown sugars until well combined. Add the egg and beat on low speed until just incorporated – 10-15 seconds or so. Don't over beat as this will result in a firm dough.

3. Add the flour and salt. Mix until a smooth dough forms – again, be careful not to over mix.

4. Add the chocolate buttons to the dough and combine with your hands. For a good distribution of chocolate, don't be afraid to break up some of the buttons into pieces or chop them slightly before hand.

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McDonald's – Sausage and Egg McMuffin


  • English muffins
  • 75 grams sausage meat
  • eggs
  • American cheese slice
  • Potato


1. Season the sausage meat with salt and pepper, then shape into balls. Flatten it into patty shape and cook under a pre-heated grill for 6 to 7 minutes on each side, or as per the directions on the packet.

2. For the eggs, you will need a metal ring for the mould if you want that perfect McDonald's egg. Brush some oil on the inside of the ring and place it in a small frying pan.

3. Pour in just enough water to cover the base and bring to the boil. Crack the eggs into the ring, cover the pan and let cook for 2-3 minutes. Failing that, just fry it like normal.

4. Toast your muffin until it is golden, then assemble the sandwich by layering the patty and egg on top of the cheese.

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Wagamama – Katsu Curry

Ingredients – The Sauce

  • 2–3 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 2.5cm piece of ginger, peeled + grated
  • 1 teaspoon turmeric
  • 2 heaped tablespoons mild
  • curry powder
  • 1 tablespoon plain flour
  • 300ml chicken or veg stock
  • 100ml coconut milk
  • 1 teaspoon light soy sauce
  • 1 teaspoon sugar, to taste

The Dish

  • 120g rice (any rice will do!)
  • 1 quantity katsu curry sauce
  • 2 skinless chicken breasts
  • 50g plain flour
  • 2 eggs, lightly beaten
  • 100g panko breadcrumbs
  • 75ml vegetable oil, for deep-frying
  • 40g mixed salad leaves

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