A chef left unable to work during the pandemic has gone viral by sharing recipes to create delicious family dinners at just £1 per portion.
Lorri Quaye, who previously cooked for music megastar Stormzy, began sharing cost effective solutions on TikTok and has been heaped with praise from those who have been struggling financially during Covid-19.
The 29-year-old from Croydon, London, began sharing recipes for her £5 classic meals, but viewers challenged her to try and whittle down the price to a quid, Manchester Evening News reports.
And the results were a huge hit, with high-end looking dishes - including beetroot lemon spaghetti and tomato tortellini - that wouldn't look out of place in a restaurant.
Lorri, who picks up all the ingredients from the budget ranges in Lidl, Aldi and Tesco, says the key to cutting costs is to buy vegetables individually in the exact quantity you require to reduce food waste.
The collection of £1 per serving recipes have now been made into an e-book titled 'Pound Plate', which she also sells for just £1.
Lorri said: "The reason I started was to give people different and practical food. With everything that's been going on I thought it was fitting to create affordable meals.
"Everyone seemed to be getting into new hobbies during the start of lockdown and food is something I'm just passionate about.
"I've always loved to cook and grew up in a house with women always cooking all the time.
"With my recipes not only are they value for money, but you get in a lot of your five-a-day. Some of them don't even come up to the full £1 so if you wanted to pop a carrot in, pop one in. They are vegetarian dishes and 90 per cent vegan.
"I've had people get in touch telling me that they've lost their job or they are struggling financially and they've really found my recipes helpful.
"I also wanted to address the issue we have globally about reducing our plastic intake where possible. For these recipes you don't need to buy a whole bag of onions, only to use half and sling them away.
"Most supermarkets sell vegetables singularly. This cuts down on waste, cost and plastic. It's a winner really.


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When we have a goose for Christmas, all the 'innards' are included. They are 'Chef's perks'. Liver, gizard, neck etc. We place them on the roasting rack and after 15 minutes or so, they are removed. A nice snack whilst awaiting Christmas dinner.
Chicken livers, pan fried in butter for 3 minutes, and then flame in brandy and add some cream. Nice on toast.