Angus Greenhalgh has two loves: food and rap. On recent record The Dinnersty, he combined the two.

For his Brighton Fringe shows, he’ll take the medley further. MC Cashback, as his fans know him, will be preparing and serving a lasagne on stage.

“It’s hard work rapping and cooking,” he says, before admitting he’s having to use a bit of Blue Peter-style artistic licence to make sure the white sauce will be ready in time.

“It would be impossible to prepare and cook a lasagne in an hour. It can’t be done so I have to cheat. But I don’t think anyone has ever done anything like this before.”

Any flambéing pyrotechnics that might appear are not part of the plan. A selection of tracks from rap cookbook The Dinnersty – each of which sees MC Cashback rap a real recipe that listeners who buy the record can follow – are the main course.

The professional chef says the idea for a rap cookbook came when he found himself singing in the kitchen to pass the time as he chopped, whipped and whisked, first in The Hop Poles then in the kitchen of Brighton’s Komedia, where he still works.

“You tend to go crazy if you work in a kitchen. It is long hours, so I was rapping while I was working, or I would have a gig after work and I would practise while I was working.”

He’s currently working on a remix album, The Last Supper, which will see tracks such as Homemade Burgers turn its lounge jazz-inspired mission to “get stuck in, it’s time to make patties” into two-step garage.

The food inspires the music and vice versa. Other highlights from The Dinnersty include riddem-infused dub-steppin’ Jerk Chicken, which features Dandelion and Uncle Roy mixing in the refrain, “How ’bout a nice can of ginger beer?” and B.U.R.I.T.T.O.S, which is all trumpets and Latino rhythms inspired by its Mexican origins.

“That’s to give more of a flavour,” explains chef Cashback.

He has plans for a dessert-based album and perhaps a vegetarian EP.

“The desserts album will have a smooth R ’n’ B feel because desserts are quite sexy – a bit smooth and a bit naughty.”

Fans say his recipes work well, especially the jerk chicken.

“These are proper recipes I’ve taken, added a twist and changed some ingredients, which is what everyone does.

“But people have told me they’ve turned out well. The album comes with a cookbook, so you can read and follow the recipe if you get lost.”