Life Video

By James Somper


A blogger has revealed how she feeds her friends with delicious fakeaways – and tricks them into thinking they’re from real takeaways.

Latoyah Egerton, 31, cooks up a storm each week with her crowd pleasing favourites after she worked out that she was spending at least £50 a week on takeaways.

The office manager from Exeter, Devon, makes everything from delicious fake Chinese takeaways, KFC burgers to Subway sandwiches and Nando’s  and says people frequently mistake her fakeaways for the real thing.

Supercook Latoyah makes everything from scratch but adds her unique twists such as serving her fakeaways in actual takeaway boxes to make them as authentic as possible.

Her tasty curries and fakeaways cost her roughly £15 in total meaning that she saves £35 a week on average on takeaways.

Latoyah said: “I had some mates round for a curry. I hadn’t really told them that I’d been cooking and told them to all go and sit down before I brought it out.

“I served it up and as we were eating one of my friend’s said ‘that was quick, I didn’t hear the takeaway arrive’.

“They didn’t realise it wasn’t a takeaway and that infact I’d been cooking it up.”

Latoyah said she began making her fakeaways after she and partner James, 30, were unimpressed with the quality of their £50 takeaway one evening.

She said: “I’ve always been a fan of having a takeaway meal and a few years ago I wanted to recreate these amazing dishes but also to save money and make them a bit healthier.

“Getting a takeaway can cost £50 so I thought I’d try and save some money and make them for friends at home.

“I recreated the whole thing from scratch and it came to just under £10 in the end.”




Latoyah said her fakeaways are a firm favourite among her friend’s and that she’s frequently asked by them when they can next com round for dinner.

She said: “I usually do a fakeaway every Saturday at least.

“I won’t spend more than £15 and there’ll still be plenty to go around the next day. It saves about £35 a week.

“I love to do a fakeaway Chinese and make lots of different little things and put it all together at the end.”

Latoyah said her favourite takeaway dishes to recreate are Chinese favourites including sweet and sour chicken, salt and pepper chips and chicken chow mein.

She even serves the grub up in foil trays and plastic takeaway boxes – just to make them look like their fast food namesakes.

She said: “I even put them in foil containers and plastic boxes to make it that bit more real.

“One of the most recent dishes I’ve made was a sharing platter with chow mein, chicken fried rice and chicken balls.

“I make it all from scratch, it’s so much cheaper.

“I’ve had people message me saying they’ve tried out my recipes on their fussy family without telling them. Apparently they loved them and even asked for seconds.”

Latoyah, who runs her own food blog called Sugar Pink Food, said she has one top tip for any wannabe fakeaway creator.

She said: “My top tip is to plan. If you have an idea in your had write down what you want to achieve and the flavours to want to create.

“Plan how you’ll make it as they do take time.

“Have confidence to experiment, it may not come out exactly like a takeaway first time but practice makes perfect.”


Fakeaway chow mein noodles

4 tbsp light soy sauce

2 tsp Chinese rice vinegar or white wine vinegar

1 tablespoon sweet chilli sauce

3 garlic cloves, peeled and crushed

1/2 tsp lazy ginger paste

1 tsp Chinese five-spice powder

200g dried egg noodles

Low calorie cooking spray

Bag of Mixed stir fry veg




Spray a frying pan or wok with low calorie cooking spray.

Add all the vegetables and stir-fry for 4-5 minutes, or until the veg looks cooked.

Add the vinegar, garlic, ginger and five spice powder

Cook the noodles according to the packet instructions and drain well.

Add the noodles, sweet chilli sauce and dark soy sauce and cook for a further 4 minutes, until everything has mixed together and the sauce has coated your cooked noodles and veg


KFC Fakeaway Zinger burger

For the chicken:2 Small Skinless Chicken Breast Fillets

2 slices of 400g wholemeal bread

1 teaspoon oregano

1.5 teaspoon chilli powder (adjust to your spice taste)

1 teaspoon ground sage

1 teaspoon basil

1 teaspoon pepper

2 teaspoons salt

2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon garlic salt

1 eggs


For the Salsa:

2 tbsp passata

Pinch Salt & pepper

1 tsp chilli flakes


To serve:


1 tsp extra light mayo

2 x Schär Gluten Free White Ciabatta Rolls

2 American reduced fat cheese slices



Blitz the bread in a food processor until it’s created fine breadcrumbs. Put into a bowl and add all of the seasonings and mix until everything is blended together to create your coating.

Crack the egg into a dish and whisk. The chicken needs to be dipped in the egg and then to the breadcrumb mixture and repeated to get an even coating.

Tip: Only use one hand for touching the egg and the other hand for touching than the breadcrumbs. This stops a sticky mixture on your fingers!

Bake the chicken in the oven for 20-25 mins on a medium heat. Always check the chicken is cooked all the way through before serving.

Mix the salsa ingredients together.

To serve, add half a teaspoon of extra light mayo on the base of a warmed Schär Gluten Free White Ciabatta Roll, then put lettuce on top of that.

Add the chicken breast, then cheese slice, then hashbrowns, and top with the salsa.