Since Boris Johnson implemented a nationwide lockdown due to coronavirus Covid-19, a number of our favourite shops, restaurants and fast-food outlets have been forced to close.
Among them is the much-loved bakery chain Greggs, and fans were devastated they won’t be able to get their favourite treats for the foreseeable future.
So one clever baker has been making her own version of her favourite treat at home – the sausage, bean and cheese melt – and it costs just 37p, reports the Manchester Evening News.
Lou Clair Lanham shared her recipe to a food budgeting Facebook group and was inundated with hundreds of likes and Greggs fans praising her idea.
Lou revealed that said she managed to keep the costs down by shopping in Lidl and Iceland and said you can always freeze up a batch and reheat them later.
Lou told Manchester Evening News : “You can also make chicken [bakes] using the chicken in white sauce in a can from Tesco.”
She added that they both “taste just as good.”
People love her idea and can’t wait to try the recipe themselves.
One said: “Definitely making these, my grandchildren will love them.”
Another added added: “I made the bacon and cheese ones my kids loved them so easy and a lot cheaper.”
A third then commented: “Thank you for a great idea. These look delicious.”
- Ready made puff pastry – 89p from Lidl
- Half a tin of beans – 20p
- Sprinkle of cheese
- Sausages – 30 for £3 from Iceland
- Preheat the oven to 150C – Lou has an electric fan oven
Cook your sausages however you like
- Add a sheet of grease proof paper to your baking tray
- Cut the pastry sheet into quarters and place them onto a backing tray – do this before you add the toppings
- Add a sausage, a dollop of baked beans, and a sprinkle of cheese to one side of the pastry and fold the remaining piece over the top – make sure to press the edges down so none of the filling falls out
- Slice a couple of holes in the middle of the pastry – to let the steam out
Place in the centre of the oven for 30-35 minutes or until golden brown
Chef Jamie Oliver also came to the rescue, sharing super flexible recipes on his latest Channel 4 show Jamie: Keep Cooking and Carry On, specifically based around the COVID-19 lockdown.
His pasta recipe received a lot of love from Brits, since he only used flour and water.