Boil pasta in a kettle and toast muffins on an iron to dodge overpriced hotel food
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As a regular performer on the British comedy circuit, George Egg spends a lot of time in budget hotels.
But if there's one thing that really gets his goat, it's the overpriced, tasteless food they serve...
In this video posted by the self-styled 'Anarchist Cook', George demonstrates just how he gets around sky-high costs by preparing his own delicious meal in a budget hotel room.
And George even manages to do his own baking from scratch without leaving the confines of his tiny room.
After cleaning and preparing his work surface in the tiny bathroom with shower gel, the ingenious chef prepares his dough for English muffins before leaving it to prove under a hot light in the wardrobe, propped up on a copy of the Bible, of course.
While he's waiting for them to rise, the creative 41-year-old Anarchist Cook prepares a main course of tortellini with wilted spinach, using the travel-size kettle to boil the pasta.
George egg manages to prepare an entire meal in the confines of his tiny budget hotel room
The self-styled Anarchist Chef even manages to make muffins from scratch and get them to rise by placing them under a lamp
To finish the off, George uses a precariously balanced iron as a hot plate for his muffins
When the pasta is almost ready, George adds a portion of chopped spinach to the kettle and closes the lid for a few seconds to achieve the desired wilted effect.
He completes the dish with a generous dollop of creme fraiche and an egg yoke, which he stirs into the hot pasta to create a make-shift sauce.
'Delicious, absolutely delicious,' says George as he tucks into his DIY supper. 'I'm trying to find fault with it, but I can't,' he adds, polishing off the lot.
The comedian has a show 'One man, One hour, Three Courses' and has toured the country, staying in hotel rooms without splashing out on fancy meals
The comedian is also an enthusiastic food blogger, sharing his tips on website Mealmen
In the next scene, the comedian retrieves his muffin dough, which has doubled in size, and attempts to 'bake' them using a hot iron cushioned between two towels.
'They're a bit doughy,' he concedes, 'they just need cooking a bit longer.'
George has toured the country with his show 'George Egg: Anarchist Cook' and is also an enthusiastic food blogger.
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