Fast food chains and restaurants often keep their recipes under lock and key – think top-secret blends of herbs and spices, proprietary sauces and signature flavours you can't quite put your finger on. Recently, though, some of our favourite brands have been generous enough to share their classic recipes for us to try at home. Here are the official recipes for IKEA meatballs, Disney Park beignets, sausage and egg McMuffins and more.

Click or scroll through our gallery to discover 27 secret recipes revealed by famous brands – counting down to the most coveted of all.

Our ranking is based on the popularity of each dish and the demand to be able to recreate it at home, as well as on the opinions of our expert team. This list is unavoidably subjective.

Pret A Manger let its customers in on a tasty secret when it shared the recipe for its coffee and ice cream frappe, a much-loved seasonal staple. Start with 100ml brewed coffee and add 75ml of it to a blender, letting it cool a little. Add 75ml milk, a large scoop of vanilla ice cream, 1 tsp each honey and vanilla extract, a pinch of salt and a handful of ice. Blitz until smooth, pour into a glass, then top with your reserved coffee and your favourite garnish – try whipped cream, more ice cream or a little grated chocolate.

Part of the bakery chain's 'Greggs It Yourself' series, this peppery chicken bake is surprisingly easy to recreate at home. To make it, fry off some chicken pieces, add chicken stock and bring to a simmer, then thicken with a mix of cornflour and water. Add double cream and cream cheese for extra creaminess, season to taste, then leave the mixture to cool. When cooled, place the filling on a rectangle of puff pastry, egg wash the pastry edges, then cover with another pastry rectangle. Score some wavy lines on top, give the whole thing a good wash with some egg, then bake at 200°C/180°C fan/400°F/gas mark 5 for 20 minutes.

Guacamole is described as ‘extra’ at Chipotle – and the Mexican-inspired chain is referring to the taste as much as the price. A dollop of the avocado dip is considered an essential addition to the chain's tacos, burritos and pretty much everything else. In an Instagram Live video, the chain gave away the secret to the perfect guac, involving the addition of jalapeño peppers, fresh coriander and lime juice. And it all starts with three ripe avocados...

Scoop out and mash the flesh from your three avocados, leaving the mix fairly chunky. Finely chop about a third of a red onion and half a jalapeño, then add both to a bowl with a chopped bunch of fresh coriander. Squeeze in the juice of a lime and lightly squish everything together to release the flavours. Season your avocados with 1/2 tsp salt, add your onion, chilli and coriander mix, then stir it all together for a flavourful guacamole that’s just like Chipotle’s.

Popular Japanese-inspired restaurant chain Wagamama ran a ‘wok from home’ series on social media, revealing how to make some of its star menu items – including its popular yaki soba, a delicious and satisfying soba noodle dish complete with chicken and prawns. To make it, start by marinating a skinless chicken breast or thigh in teriyaki (4 tbsp light soy sauce, 110g sugar, 1 tbsp dark soy sauce and 2 tbsp sake) for at least an hour. For the sauce, add 3 tbsp light soy sauce and 1 1/2 tsp caster sugar to a small pan, heating gently to dissolve the sugar. Finish with 2 tbsp dark soy sauce, then leave to cool.

Cook your chicken in a frying pan, then set it aside for later. In a wok, heat some oil on a high heat, then add a 2 1/2cm piece of ginger, grated, and a minced garlic clove. Follow with a red pepper, onion and spring onions, all finely sliced, plus 75g beansprouts. Stir-fry to soften, then add 150g cooked, peeled prawns and sliced chicken. Tip in two beaten eggs and continue stirring, then stir in 300g ready-to-wok (or precooked) soba noodles. Heat everything through, then stir through the flavour-bomb sauce you made earlier.

Lunchtime favourite Pret A Manger isn't just renowned for its sandwiches – it also does a great line in hot food, including oozy and comforting macaroni cheese. To recreate the recipe released on the brand’s social media channels, cook 300g dried macaroni until al dente, drain, then refresh under cold running water. Make a roux by melting 60g butter in a pan and stirring in 4 tbsp plain flour with 2 tsp Dijon mustard. Gradually add 600ml whole milk, stirring continuously to prevent lumps, then bring to the boil slowly, whisking until thickened. Stir in 250g grated mature Cheddar, then mix to melt the cheese.

Now add your cooked macaroni to the sauce, along with 200g blanched cauliflower florets, parsley and any extras you might want to add (try salmon and kale, sundried tomatoes and bacon, or chorizo and red pepper). Season with salt and pepper, spread in an ovenproof dish, then top with a mixture of 50g grated Parmesan, 3 tbsp fresh white breadcrumbs and 2 tbsp olive oil. Bake for 30 minutes at 200°C/180°C fan/400°F/gas mark 6, until crisp and golden on top and piping hot in the middle.

Thanks to this grilled cheese sandwich recipe, people can recreate a popular snack served at Woody’s Lunchbox in Disney's Hollywood Studios, Florida. It's made using two slices of artisan bread, plus a gloriously oozy filling of Cheddar, provolone, garlic mayonnaise and cream cheese. It’s toasted in a frying pan until the bread is golden and the cheese has melted. Make a cream cheese spread by blending 85g cream cheese, 55g grated Double Gloucester or Cheddar, 2 tbsp double cream and 1/4 tsp salt.

Next, make a garlic spread by mixing 112g mayonnaise with 3/4 tsp minced garlic and 1/4 tsp salt. Assemble your grilled cheese by laying out eight slices of bread, placing two slices of Cheddar on half of them and two slices of provolone on the rest. Spread cream cheese over the provolone, then match each to a piece with Cheddar. Brush garlic spread on both sides of each sandwich, then cook in a hot pan on a medium heat for two minutes each side, until the cheese is melted, and the bread is golden.

The sausage, cheese and bean melt is a perennial Greggs favourite. And now you can make it at home! Just cut a sheet of ready-made puff pastry into squares, egg wash the edges, then place a mix of baked beans and frankfurter pieces on half of your squares. Top with cheese and cover with another pastry square, sealing the edges with a fork. Score, egg wash, then bake at 180°C/160°C fan/350°F/gas mark 4 for 20 minutes. Leave out the sausages or use a plant-based alternative for a vegetarian version (or, for a vegan option, use dairy-free pastry and cheese, and skip the egg).

Wagamama's firecracker curry is a great dish to cook for the family as it's packed with vegetables – not to mention flavour. Make a yakitori sauce by adding 6 tbsp light soy sauce to a pan with 1 tbsp each sake and mirin, plus 1 tsp sugar. Heat gently and simmer until reduced. For the firecracker sauce, put 50ml of your yakitori sauce in a bowl and mix it with 3 tbsp oyster sauce, 100ml sriracha, 2 tbsp fish sauce, 3 tbsp vegetable oil, 2 tbsp dried chilli flakes, 6 tbsp runny honey and 3 tbsp sweet chilli sauce.

Now that your fiery sauce is ready, prepare an onion, red and green peppers, spring onions and a red chilli by cutting them into chunks. Finely dice a 2 1/2cm piece of ginger and two crushed garlic cloves. Heat some oil in a wok, then add 200g diced chicken breast, some salt and pepper and the ginger and garlic, stirring until cooked through. Add your vegetables and toss until they’re tender, then pour over your sauce and stir it through to let the flavours mingle. Serve with rice and garnish with dried chilli flakes, toasted sesame seeds, a drizzle of sesame oil, slices of spring onion and some lime wedges.

When Pret introduced its dark chocolate vegan cookie, it was an instant hit. Why not have a go at making the decadent dairy-free treat for your morning coffee break? To make eight cookies, combine 43g caster sugar, 112g soft light brown sugar, 1/2 tsp salt, 40g almond pieces and 112g dark chocolate pieces, sifting in 205g flour, 20g cocoa powder and 1/2 tsp bicarbonate of soda.

Mix 65g coconut oil, 72g almond butter, 100g golden syrup and 3 tbsp water, then use a wooden spoon to combine the wet and dry ingredients. Shape into eight balls, flattening them slightly on a lined tray, then bake at 180°C/160°C fan/350°F/gas mark 4 for 10 minutes, until firm around the edges and still soft in the middle. Leave to cool for 15 minutes for perfectly chewy cookies.

Anyone who's stayed at a DoubleTree by Hilton will probably be familiar with the soft, chocolate-studded cookies offered as a welcome when you check in. Now the global hotel chain has released the official recipe, so you can enjoy one (or two) when you're not travelling. To make a batch, cream 225g softened butter with 150g each light brown sugar and granulated sugar. Beat in two large eggs, 1 1/4 tsp vanilla extract and 1/4 tsp lemon juice, mixing until light and fluffy.

Stir in 270g plain flour, 45g rolled oats, 1 tsp baking soda, 1 tsp salt and a pinch of cinnamon. Fold in 225g chopped walnuts and 450g semi-sweet chocolate chips. Use an ice cream scoop to portion out your dough, setting each ball on a lined baking sheet 5cm apart. Bake in an oven preheated to 150°C/130°C fan/300°F/gas mark 2 for about 20 minutes, until golden brown at the edges and still soft in the middle. Cool on the baking sheet for an hour before tucking in.

Dole Whip is one of the most in-demand treats at Disney Parks around the world. The soft-serve dessert is available in a range of flavours, often themed around different Disney characters and settings, but it’s the original pineapple flavour that’s still the favourite. Disney let slip the very simple secret to making it in its app – and happily, it takes just three ingredients. Put a big scoop of vanilla ice cream, 110ml pineapple juice and 280g frozen pineapple in a blender. Start on a low speed, then turn up to high, blending until smooth. Use a piping bag with a star tip to create the classic Dole Whip swirl.

Pizza Express (known as Milano in Ireland) has posted instructions online to make several of its recipes – including its Margherita pizza. It doesn’t require anything out of the ordinary; for the dough, you'll just need plain flour, water, sugar, yeast and olive oil. Simply crumble 15g fresh yeast into 150ml warm water and add a teaspoon of sugar. Leave in a warm place for 10-15 minutes, until frothy. Sift 225g plain flour and 1 1/2 tsp salt into a mixing bowl, make a well in the middle, then pour in the yeast mixture – plus 2 tbsp extra virgin olive oil.

Flour your hands and mix the ingredients together. Generously dust a surface with flour, then knead your dough until smooth and silky. Cover in a lightly oiled bowl, leaving for about 15 minutes, until soft to the touch. Roll your dough out on a well-floured surface, then place it on a lightly oiled non-stick baking tray. Spread passata on top, leaving a slim crust, then place 70g mozzarella evenly across it. Season with oregano and black pepper, drizzle with olive oil, then cook at 230°C/210°C fan/450°F/gas mark 8 for 10-12 minutes, until a little colour develops on the cheese.

Perhaps even more famous than Pizza Express' Margherita pizzas are its signature dough balls, served with a dip of soft garlic butter. To make them, simply follow the instructions to make pizza dough from their Margherita recipe (see previous slides) – but instead of rolling out the dough, roll it into a rope and cut it into 16 even pieces. Place them on an oven-proof tray and leave them to rest for 30 minutes, then bake them at 230°C/210°C fan/450°F/gas mark 8 for six minutes. Make an indulgent but easy garlic butter by mixing 4 heaped tsp softened butter with 1/2 tsp chopped garlic.

The ultimate Nando’s side, spicy rice is packed with flavour. It’s so easy to cook at home too, and Nando’s has been kind enough to show us how. It starts with 200g basmati rice, which you should rinse well to get rid of any excess starch. When that's done, heat 2 tbsp sunflower oil in a saucepan and sauté half a finely chopped onion with 1 tsp salt until softened. Add two crushed garlic cloves, half a finely diced green pepper and a thinly sliced small green chilli, cooking until the pepper starts to soften. Stir in 1/2 tsp each ground turmeric, cayenne and smoked paprika, cook for a minute, then tip in half a tin (200g) of chopped tomatoes.

Follow up with your rice, stirring it in with 450ml water. Bring the mixture to the boil, cover the pan with a lid, then turn the heat down low. Leave to cook for 10 minutes before turning off the heat and leaving to stand, lid on, to allow the rice to finish cooking. Finally, stir through the juice of a lemon and a small handful of chopped coriander, then season to taste. Serve with homemade peri-peri chicken – or just enjoy the rice on its own.

Can't get to McDonald's in time to snag a sausage and egg McMuffin for breakfast? Why not make your own? It’s as easy as following four basic steps. First, toast an English muffin. Next, season some sausage meat, shape it into a patty, then grill it for six to seven minutes on either side. Next, brush some oil on the inside of a metal ring, place it in a small frying pan, pour in a little water to cover the base, then bring to the boil. Crack in your egg, cover the pan and cook for two to three minutes. Assemble your muffin with slices of American cheese to complete your breakfast treat.

Fans of Wagamama are probably already familiar with the chain's comforting, warmly spiced chicken katsu curry, featuring panko breadcrumbed chicken and fragrant curry sauce. To serve two people, using a recipe from Wagamama's social media channels, start with the signature katsu sauce. Heat 2-3 tbsp vegetable oil, then sauté a finely chopped onion, a crushed garlic clove and a 2 1/2cm piece of ginger, peeled and grated. Add 1 tsp turmeric and 2 heaped tbsp mild curry powder, cooking on a low heat. Tip in 1 tbsp flour, cooking it out before gradually adding 300ml chicken or vegetable stock, stirring to thicken.

Slowly pour in 100ml coconut milk, mixing as you pour, then finish with 1 tsp each light soy sauce and sugar. For the chicken, slice two skinless breasts in half, then prepare three bowls with flour, panko breadcrumbs and beaten egg. Dip the chicken first in the flour, then in the egg and finally the breadcrumbs. Heat 75ml vegetable oil in a frying pan on a high heat until bubbling, then very carefully place your chicken into the oil. Fry on both sides until golden and cooked through. To serve, strain your sauce through a sieve, plate up your chicken with some rice, then pour the fragrant sauce over the top.

The Cheesecake Factory’s extensive menu is the stuff of legend. Some might find it overwhelming, but it hasn’t stopped people from finding their favourite dishes. The brand shares many of its recipes, including this one for its ever-popular Cajun jambalaya pasta. To make it yourself, cut 450g boneless, skinless chicken breasts into 2 1/2cm cubes and, in a bowl, coat the cubes with 2 tbsp Cajun spice. Heat a little olive oil in a pan, add the chicken, then sauté until the chicken is about half cooked.

Toss in a thinly sliced red onion and red, yellow and green peppers, plus 170g de-shelled raw prawns. Cook the prawns halfway, add 1 tbsp minced garlic, then season with salt and pepper, plus more Cajun spice. Follow with 110g diced tomatoes and 360ml spicy chicken-seafood broth, stirring together and cooking until the chicken and seafood are done and the vegetables have softened. Serve over pasta and sprinkle with chopped parsley for a final flourish.

British bakery Greggs has solved multiple lunchtime dilemmas with recipe videos for its bestselling items. Its steak bake recipe takes a little time, but it's still beginner friendly. Start by heating a pan and frying some finely diced beef until brown, then add beef stock and thicken with a mix of cornflour and water. Season and leave to cool. Meanwhile, cut two rectangles of puff pastry and egg wash the edges. Add your filling to one piece, cover with the other, then seal with a fork. Score the top, egg wash all over and bake at 200°C/180°C fan/400°F/gas mark 5 for 30 minutes, until piping hot.

Here’s an idea for a lazy day – put on your favourite Disney film and fry up a batch of these churro bites. Churros are a favourite at Disney Parks across the world, and you may already have all the ingredients for them in your cupboard. A word of warning, though: these finger-shaped doughnuts, sprinkled with cinnamon and sugar, are rather moreish. In a saucepan over a medium heat, combine 235ml water, 112g butter and 1/4 tsp each salt and ground cinnamon. Bring to a rolling boil, then turn the heat down low.

Add 150g plain flour and stir until the mixture forms a ball. Remove from the heat and leave to rest for about five minutes. When cooled slightly, add three eggs, one at a time, stirring to combine. In another pan, heat 350ml vegetable oil to 180°C (350°F). Spoon your dough into a piping bag with a large star tip, then pipe 2 1/2cm strips into the hot oil. Fry several at a time until golden, making sure not to overcrowd the pan. Drain your churro bites on paper towels, then toss in a mix of sugar and cinnamon. Serve with a sweet dipping sauce – we recommend chocolate, dulce de leche or condensed milk.

The home of PERi-PERi chicken (spicy Portuguese-style chicken), Nando’s has a cult UK following. Its trademark dish is wonderfully simple to recreate at home; all you’ll need is a bottle of Nando's PERi-PERi sauce and some chicken thighs. Rub sauce all over the chicken, then leave it to marinate in the fridge for at least an hour (and preferably overnight). Roast your chicken, skin-side up, at 180°C/160°C fan/350°F/gas mark 4 for about 20 minutes, until just cooked through. Get those distinctive grill marks by placing your thighs skin-side down on a heated grill pan, then flip them over to cook for another minute or two. Et voilà – Nando’s at home.

A McDonald’s breakfast isn't really complete without at least one hash brown on the side. The fast food giant shared the secret to making its hash browns online – and it turns out that all you need is a potato, an egg, some seasoning and some olive oil. Simply peel and grate the potato, then squeeze the excess liquid from it. Whisk the egg, add 2 tbsp to the potato, then season. Mix, then shape into a hash brown shape. Heat your oil in a frying pan and fry your hash brown on both sides until crispy and golden.

OK, you could just make some cookies and scrape the raw dough out of the bowl – but that isn’t really recommended. It’s edible cookie dough that goes into what’s arguably Ben & Jerry’s most iconic ice cream flavour. To make cookie dough that's safe to eat, heat 120g flour in the microwave in 30-second increments, stirring in between. Use a thermometer to check that it’s reached 74°C (165°F) throughout. Beat 110g butter with 200g brown sugar until light and fluffy, then add 1 tsp vanilla extract, 2 tbsp double cream and 1/2 tsp salt. Add the flour, mix to combine, then fold in the chocolate chips. Enjoy with ice cream for the full experience.

Whopper fans, rejoice: Burger King France released a short tutorial on social media showing how to create what it dubbed the 'Quarantine Whopper'. The ingredients, to be assembled in this order, are a bottom bun, beef patty, cornichons, ketchup, slices of raw onion and tomato, lettuce, mayonnaise and a top bun. It's as easy as that.

Burger chain Shake Shack takes its fries to the next level with an oozy cheese sauce, which you can make at home using this recipe: heat some rapeseed oil and add sliced onions, thin slices of jalapeño, 2 tsp whole peppercorns and a sprinkle of salt. Cook until soft, then pour in 1 tbsp white wine vinegar and 2 tbsp white wine. Reduce, add 475ml double cream, then turn off the heat and leave for 30 minutes. Strain the cream and place it back in a clean pan, bringing to the boil. Now add 225g each grated Cheddar and American cheese, whisking until creamy.

IKEA released the recipe for its iconic meatballs in the form of flatpack instructions, but we think making them is even easier than putting together a Billy bookcase. To serve four people, combine 500g beef mince with 250g pork mince. Add a finely chopped onion, a minced clove of garlic, 100g breadcrumbs and an egg. Mix, then add 5 tbsp milk and plenty of salt and pepper. Shape into small balls, a little smaller than golf balls, then leave them in the fridge to firm up for two hours. When you’re ready to cook, heat some oil in a pan and brown your meatballs on all sides. After that, transfer them to an ovenproof dish.

Cover the dish and cook the meatballs in an oven preheated to 180°C/160°C fan/350°F/gas mark 4 for 30 minutes. Meanwhile, you can work on the sauce. To make it, melt 40g butter in a pan. Whisk in 40g plain flour to make a roux, stirring for two minutes to cook the flour. Continue stirring as you add 150ml each vegetable and beef stock, then 150ml double cream, 2 tbsp soy sauce and 1 tsp Dijon mustard. Simmer until the sauce has thickened. Serve your meatballs with your homemade sauce, boiled or mashed potatoes and lingonberries (which you can get from IKEA’s food department).

How can you possibly improve on beignets, the typically round, puffed-up fried doughnuts from Louisiana? Shape them like Mickey Mouse, of course. These Mickey Mouse beignets are a favourite in Disney Parks, inspired by New Orleans–based Disney movie The Princess and the Frog (the heroine, Princess Tiana, makes a batch of beignets). Start the dough by sprinkling 1/2 tsp dried yeast over 60ml warm water. Stir to dissolve, then leave for five minutes. Mix 50g sugar, 2 tbsp vegetable shortening, 1/2 tsp salt, 112g double cream, an egg, 480g flour, 120ml boiling water and the yeast mixture in the bowl of a stand mixer.

Mix on a medium speed until just combined and smooth. Rest the dough for 30 minutes, then roll it to 1/2cm thick. Cut it into squares or Mickey Mouse shapes with a Mickey cutter. Cover the beignets and leave them to rise in a warm place until they've doubled in size (about 60-90 minutes). Carefully heat 8cm vegetable oil in a deep, heavy pan over a medium-high heat and fry each beignet for two to three minutes, turning to brown on each side. Drain on paper towels and dust with icing sugar before enjoying the pastries while they’re still warm.

While the proper method for assembling a Big Mac isn’t too difficult to work out, it’s the secret sauce that fans really want access to. McDonald’s has never officially revealed the recipe for Big Mac sauce, but a former corporate chef took to TikTok to share how to make it. Mike Haracz told his followers that Big Mac sauce contains 240g mayonnaise, 60g sweet pickle relish and 2 tbsp Düsseldorf mustard. Dijon mustard, according to Haracz, can be used as a substitute, but it won’t taste exactly the same.

To complete the magic mix, add 1 tsp white wine vinegar, 1 1/4 tsp paprika, 1 tsp each onion powder and garlic powder, and 1/8 tsp each white pepper and sugar, plus a pinch of turmeric. The sauce also contains vegetable protein, which Haracz recommends replacing with a pinch of yeast extract or MSG; this will add umami and reproduce the legendary sauce as accurately as possible.

Now look back on the best new fast food items released in 2024

Last updated by Laura Ellis.