We all crave fast food from time to time. But when those hunger pangs hit, why go out when you can make your own? These homemade versions of fast food classics taste delicious and will save you money – and, as an added bonus, you'll know exactly where your ingredients came from. From pizzas, burgers and fries to Tex-Mex favourites, these are the fast food dishes you're better off rustling up from scratch.
Click or scroll through our gallery to discover our best-ever fast food recipes so you can make all of your favourites at home.
Don't stress if you don't have time to make your own ketchup – the real stars of the show here are the sweet, sticky, melty onions, which you can make in advance and store in the fridge for a few days. Add quality pork sausages, grilled until they're crisp on the outside and tender in the middle, then top with shop-bought crispy fried onions for an easy feast of textures and tastes.
Get the recipe for hot dogs with caramelised onions and homemade ketchup here
With soft, pillowy buns, juicy beef patties and layers of melting cheese, these homemade cheeseburgers are hard to beat. Our top tips for the perfect burgers? First, buy minced beef with at least 20% fat content, so the meat is juicy and doesn't dry out. Second, try not to press the patties too firmly together (this will help them retain plenty of texture). Finally, make sure your patties are slightly larger than your buns – they'll shrink a little after cooking, so will end up the right size.
These fries are so easy to make – and you won't need a deep-fat fryer, either. For four people, allow around 3lb (1.25kg) of large potatoes. Cut them into chips (there's no need to peel them), then soak them in very cold water for 10 minutes. This will get rid of excess starch, for a crisper result. Next, heat the oven to its highest temperature, with two baking paper–lined trays inside. Drain the fries, dry them well, then toss them in a glug of olive oil and a sprinkle of sea salt. Spread the fries out on the trays, and bake for around 30 minutes until golden, turning halfway through.
Spicy, meltingly tender slow-cooked pork takes a bit of time, but it's mostly hands-off – just leave it in the fridge overnight to marinate, then pop it in the oven to cook. Not only is it simple to make, but leg or shoulder cuts of pork are good value for money, too. It's fabulous served in soft tortillas with lime, avocado and coriander (like in this recipe), but it would also be great in mac 'n' cheese, served in a bun with coleslaw, or added to a stir-fry or noodle bowl.
In this tempting recipe, spiced chicken is served with a crunchy slaw, pickled chillies and labneh, a thickened yogurt similar to a soft cheese. There's a bit of marinating and chopping involved, but it's an easy dish to make – and it's perfect for sharing with friends. Be sure to marinate the chicken the day before cooking; it'll help to tenderise the meat and develop the lemony, garlicky flavours.
Fast food vegan burgers are often bland and mushy, so it's well worth making your own. Made with mushrooms, miso and kidney beans, not only do our versions have plenty of texture, but they're also packed with rich, savoury flavours. You can buy plant-based mayo to slather on top – but our recipe is so easy, there's no reason not to try it. The 'bacon' is clever, made from rice paper sheets marinated in soy, maple syrup and paprika, then grilled until perfectly salty and crispy.
Get the recipe for vegan burger with plant-based mayo and 'bacon' here
To make these irresistible breadcrumbed onion rings, you'll need large, sweet onions – simply slice them up and separate into rings. Next, have three bowls to hand: one filled with seasoned flour (you could add garlic powder and paprika for flavour), one with beaten egg or buttermilk, and another with Japanese panko breadcrumbs. In a large saucepan, heat 2in (5cm) sunflower oil to 350ºF (180ºC), and dip the onion rings in flour, then egg, then crumbs. Fry in batches for a few minutes until golden.
On the table in just 45 minutes, this Greek classic is sure to become a midweek favourite. Here, chunks of chicken thighs are quickly marinated in yogurt, herbs, lemon, chilli and garlic, then cooked on a griddle until crisp and tender. Served with warm pittas, tomato salsa, fresh tzatziki and crunchy salad, it ticks all the fast food boxes.
To make this crowd-pleasing dish, fried tortillas are filled with a rich, spicy bean chilli and melted, grated cheese, then served with sour cream and pineapple salsa. The chilli needs time to bubble gently on the hob for optimum flavour, but after that it's just a case of frying the tortillas. The chilli can be made a few days ahead – and any leftovers would be great served with rice or a jacket potato.
Finding a really tasty, inventive vegan pizza can be a challenge, but we think this one's a winner. It has a simple dough with a 10-minute rise (save more kneading time by using a mixer with a dough hook), and a tomato-free sauce for a change. Instead, there's a creamy base made with soy milk – and it's topped with spinach, vegan cheese and crisp artichokes. The recipe serves six, and it's all done and dusted in 40 minutes.
You can rustle up your own version of this famous breakfast sandwich in just 20 minutes, and we guarantee it'll taste better than the real deal. All you'll need are some top-quality pork sausages, free-range eggs, olive oil, muffins and cheese. Add some fries on the side (see slide four) and – perfection! You could also make these with meat-free sausages for a vegetarian version.
You'll need three bowls if you want to make homemade chicken nuggets – one with seasoned flour, one with beaten egg and one with panko breadcrumbs. Cut chicken breast fillets into chunks, then flour, egg and crumb them, laying them out on a lined baking sheet. Now you can either air-fry them at 350ºF (180ºC) for 12 minutes, turning halfway, or bake them in the oven at 400ºF (200ºC) for 15 minutes. You can fry them in hot oil, too, but we like the healthier method.
You don't need to resort to deep-frying to make a fabulous chicken burger; our version is cooked in the oven, but it's still just as crisp on the outside and tender in the middle. The trick is to allow a couple of hours for the chicken breasts to marinate in buttermilk, which makes them wonderfully juicy. Add spicy mayo, crunchy lettuce, gherkins and avocado for a divine homemade dish.
Complete with gooey cheese, mint and coriander chutney, and a kick of chilli, this could be your new go-to grilled cheese toastie. Two cheeses – mozzarella and Cheddar – are mixed with sautéed peppers, onions and a little chutney, then it's all loaded up ready for the sandwich toaster or frying pan. Serve it with the remaining herb chutney on the side.
This is a great dish to cook on a barbecue, as the coals add a lovely smokiness to the meat. Before you fire up the grill, though, you'll need to marinate the chicken in buttermilk, spices, garlic and lemon overnight, for super-succulent results. There are a few extra recipes for toppings – but if you like, you can keep things simple by adding pickled chillies, lemon wedges, coleslaw and a drizzle of yogurt, and serving your kebabs on toasted flatbreads.
Here, corn tortillas are stuffed with chunks of fried vegan sausages, mushrooms, garlicky fajita-spiced potatoes and spinach, then topped with pickled onions, hot sauce and lime. The result? The perfect weekend breakfast, and on the table in around 30 minutes. Any other sausages will work in ths recipe, too.
With just three ingredients (which you can prepare in advance), hash browns are very easy to make. To make enough for four people, use 14oz (400g) of large, unpeeled potatoes. Cook them in salted, boiling water for 10 minutes, then coarsely grate them using a box grater, discarding any skin. Stir in your preferred seasoning, along with 1 tbsp melted butter. Shape into eight patties, then fry in butter and sunflower oil for five minutes on each side, until crisp and golden.
This Canadian classic is comfort food at its best, and it's easy to make – you can whip it up in around 30 minutes. All you need to do is top thick-cut chips with curd cheese and piping hot gravy, which makes the cheese deliciously melty (if you can't find curd cheese, buffalo mozzarella is a good substitute). Homemade gravy is best, but you could use a good quality beef or onion gravy to save time.
Crispy on the outside, soft in the middle, these easy burgers are made with roasted sweet potato, which gives them plenty of texture and flavour. Add in some spices, red pepper and black beans for a delicious veggie treat, topped with creamed avocado, jalapeños and crunchy salad. They'll be ready in an hour, but you could always cook them later once they're prepared – they'll keep for two days, covered, in the fridge.
Ready in around 30 minutes, chicken chow mein is a dish that's as speedy as it is tasty. There are no tricky ingredients to track down, but as with all stir-fries, you should have everything chopped and weighed out before you begin to cook. Loaded with vegetables, it's a hearty, satisfying alternative to fast food noodles or a takeaway.
The signature sandwich of Vietnam, a bánh mì is a French-style baguette filled with favourite Vietnamese ingredients like quick-pickled vegetables, salad, fresh lime, mayo, coriander, cucumber and chilli. Our recipe uses marinated mackerel, but it would also be great with cooked chicken, beef, pork or duck. Traditionally, it's spread with a liver pâté, too. It's crisp, crunchy, aromatic, fresh – and rather addictive!
Hailing from Durban, South Africa's iconic street food is a curry stuffed into a hollowed-out bread roll (it started out as a way for Indian migrant workers to transport their lunch). Tomato-based, the curry is packed with flavour thanks to a combination of onion, garlic, ginger and spices, and it seeps into the bread in the most delicious way. Made with butter beans, it's also high in protein, and very filling.
This stir-fried rice noodle dish is much easier to make at home than you might think, and most of the ingredients will already be in your store cupboard. It's a taste sensation, with sweet, sour, savoury and sharp flavours. Not only that, but the fresh herbs give the whole thing a lovely zing, and peanuts and fried onions add some extra crunch. As an added bonus, it's on the table in 40 minutes.
This Mexican-inspired burrito – stuffed with chorizo sausage, sweetcorn, herby scrambled eggs and avocado – is sure to get your energy levels up. You can skip the chorizo and make it veggie, too; just sub in some kidney beans and follow the tip at the top of the recipe. To really lift the dish, add a dash of hot sauce or some chilli flakes. Easy and speedy, it's sure to go down a treat!
If you love a kebab but are short on time, these juicy, succulent chicken skewers can be marinated the day before, then griddled or grilled in an instant. Turmeric can be astringent on its own, but adding honey, yogurt and fresh lime will make a fragrant marinade with a hint of sweetness. The recipe uses fresh turmeric, but if you can't find any, you can use 2 tsp dried turmeric instead. Serve your kebabs in flatbreads with a crunchy salad and chilli sauce for a filling dinner.
This might be a cheat's version of dan dan noodles, but we guarantee you'll come back to it again and again. Here, pork sausage meat and Chinese five-spice are fried until crisp to replicate the flavour and texture of traditional Sichuan pork. Meanwhile, straight-to-wok udon noodles make light work of cooking, and the dan dan sauce is simply soy, tahini and as much chilli oil as you can manage. Throw in some vegetables and it's on the table in a staggering 20 minutes.
You can stretch two sirloin steaks to feed four with this speedy recipe. First, thinly slice the steaks, then marinate them overnight in the juice from a jar of gherkins. Then, all you'll need to do is sauté the steak, layer it up with tortilla chips, fried onions and peppers, top with gherkins and chillies, and pour over a rich cheese sauce. It's perfect sharing food, and it's on the table in under an hour.
You'd think these wings were deep fried – but actually they're oven baked, with two clever hacks. First, bicarbonate of soda is added to the dry rub to make them really crisp. Second, you'll need to start them off in a cold oven, rather than a pre-heated one, which will render down the fat as it heats up. The sticky sauce is made mostly using store cupboard ingredients, and with just 10 minutes' prep time, the recipe couldn't be simpler.
For the best fried chicken, use boneless thighs – they're packed with flavour. Marinate them overnight in buttermilk and reserve the marinade. Fill one bowl with equal quantities of plain flour and cornflour, then season with a little turmeric, chilli powder, salt and pepper. Simply dip the chicken in the flour mixture, then into the remaining buttermilk, and finally into a bowl of breadcrumbs, pressing well so the chicken is coated all over. Heat 4in (10cm) sunflower oil in a large saucepan to 350ºF (180ºC), then fry the chicken in batches, for six minutes each side, until golden. Keep the cooked chicken in a warmed oven while you fry the remainder.
It's so worth making your own pizza – after all, once a takeaway pizza goes into a box, it'll start to steam and lose its crispness. You can choose your own toppings, but we love this spicy, slightly sweet pepperoni version. If you have a stand mixer with a dough hook, it'll make light work of the pizza dough (though shop-bought frozen pizza dough is totally acceptable if you want to save time). As with all Italian food, it's the quality of the ingredients that counts.
Get the recipe for double pepperoni and spicy honey pizza here
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