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Last Year02/21/25 - 02/21/26
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#AD Crispy Chicken Thighs with Romesco & Crispy Bread Salad with @rosablanca1927_uk Ingredients For the Chicken Thighs: • 4 bone-in, skin-on chicken thighs • Olive oil • Salt & pepper • Smoked paprika (optional) For the Romesco Sauce: • 1 roasted red pepper (jarred is fine) • 1 small garlic clove • 30g toasted almonds (or hazelnuts) • 1 small tomato (or 2 tbsp tinned) • 1 tsp red wine vinegar • 1 tbsp olive oil • Pinch of smoked paprika • Salt to taste For the Bread Salad: • 150g day-old crusty bread, torn • Handful of cherry tomatoes, halved • Handful of fresh herbs (parsley, basil, chives – whatever you have) • 1 tbsp red onion, thinly sliced • Olive oil For the Rosa Blanca Vinaigrette: • 1 tbsp Rosa Blanca beer • 1 tsp Dijon mustard • 1 tbsp olive oil • 1 tsp vinegar (white wine or red wine) • Salt & pepper Method 1. Roast the Pepper and Tomato: Halve and deseed the pepper and tomato. Drizzle with oil and roast cut-side down at 220°C (fan 200°C) for 20–25 mins until blistered. Peel skins if you like. 2. Cook the Chicken: Season chicken with salt, pepper, and smoked paprika. Sear skin-side down in olive oil until crispy, then flip and cook through (about 20–25 mins). 3. Make the Romesco: Blend roasted pepper, tomato, garlic, almonds, vinegar, olive oil, and smoked paprika until mostly smooth. Season to taste. 4. Toast the Bread Salad: Toast or grill torn bread until golden. Toss with cherry tomatoes, herbs, red onion, and olive oil. 5. Mix the Vinaigrette: Whisk Rosa Blanca beer, Dijon, olive oil, vinegar, salt and pepper. Toss through bread salad. 6. Plate Up: Spread romesco on a platter, top with crispy chicken, pile on bread salad. Serve with a cold Rosa Blanca. #RosaBlanca #enjoyresponsibly
10.5M
7.31K
72
9mo ago
tylerbutt_eats
#AD Crispy Chicken Thighs with Romesco & Crispy Bread Salad with @rosablanca1927_uk Ingredients For the Chicken Thighs: • 4 bone-in, skin-on chicken thighs • Olive oil • Salt & pepper • Smoked paprika (optional) For the Romesco Sauce: • 1 roasted red pepper (jarred is fine) • 1 small garlic clove • 30g toasted almonds (or hazelnuts) • 1 small tomato (or 2 tbsp tinned) • 1 tsp red wine vinegar • 1 tbsp olive oil • Pinch of smoked paprika • Salt to taste For the Bread Salad: • 150g day-old crusty bread, torn • Handful of cherry tomatoes, halved • Handful of fresh herbs (parsley, basil, chives – whatever you have) • 1 tbsp red onion, thinly sliced • Olive oil For the Rosa Blanca Vinaigrette: • 1 tbsp Rosa Blanca beer • 1 tsp Dijon mustard • 1 tbsp olive oil • 1 tsp vinegar (white wine or red wine) • Salt & pepper Method 1. Roast the Pepper and Tomato: Halve and deseed the pepper and tomato. Drizzle with oil and roast cut-side down at 220°C (fan 200°C) for 20–25 mins until blistered. Peel skins if you like. 2. Cook the Chicken: Season chicken with salt, pepper, and smoked paprika. Sear skin-side down in olive oil until crispy, then flip and cook through (about 20–25 mins). 3. Make the Romesco: Blend roasted pepper, tomato, garlic, almonds, vinegar, olive oil, and smoked paprika until mostly smooth. Season to taste. 4. Toast the Bread Salad: Toast or grill torn bread until golden. Toss with cherry tomatoes, herbs, red onion, and olive oil. 5. Mix the Vinaigrette: Whisk Rosa Blanca beer, Dijon, olive oil, vinegar, salt and pepper. Toss through bread salad. 6. Plate Up: Spread romesco on a platter, top with crispy chicken, pile on bread salad. Serve with a cold Rosa Blanca. #RosaBlanca #enjoyresponsibly
Crispy Chicken Chinese Fakeaway 👌🏻🔥 Ingredients: - 3 Chicken Breasts @magnessfarms - 6 tsp cornflour (+ 1 for the slurry) - 1 tsp garlic powder, salt & pepper - 2 tbsp soy sauce, 1 tbsp honey, sesame oil, rice vinegar, half lemon juice, 1 tsp garlic, 1/2 tsp ginger - neutral oil (1cm cover bottom of pan) - 50g rice per portion - peppers & spring onion diced - sesame seeds 1. Cut your chicken breast into bite size pieces and cover in salt, pepper, cornflour & garlic 2. Wash your rice until the water runs clear and then add enough water to your first knuckle from the rice and bring to a simmer 3. Add all of you sauce ingredients to a jar or bowl and combine 4. Heat your oil to a high heat and add your chicken pieces in batches for a few mins each side until golden and crispy 5. Dice your veggies and add to the pan for a few minutes, add your sauce and cornflour slurry. (Remove the rice and steam) 6. Add back your chicken and coat everything 7. Add rice to a small ramekin or bowl and add to your plate, plate up the rest of your food and top with your green parts to the spring onions and sesame seeds… ENJOY #familydinner #fakeaway #fromscratch #20minutemeal
7.72M
308K
966
12mo ago
tylerbutt_eats
Crispy Chicken Chinese Fakeaway 👌🏻🔥 Ingredients: - 3 Chicken Breasts @magnessfarms - 6 tsp cornflour (+ 1 for the slurry) - 1 tsp garlic powder, salt & pepper - 2 tbsp soy sauce, 1 tbsp honey, sesame oil, rice vinegar, half lemon juice, 1 tsp garlic, 1/2 tsp ginger - neutral oil (1cm cover bottom of pan) - 50g rice per portion - peppers & spring onion diced - sesame seeds 1. Cut your chicken breast into bite size pieces and cover in salt, pepper, cornflour & garlic 2. Wash your rice until the water runs clear and then add enough water to your first knuckle from the rice and bring to a simmer 3. Add all of you sauce ingredients to a jar or bowl and combine 4. Heat your oil to a high heat and add your chicken pieces in batches for a few mins each side until golden and crispy 5. Dice your veggies and add to the pan for a few minutes, add your sauce and cornflour slurry. (Remove the rice and steam) 6. Add back your chicken and coat everything 7. Add rice to a small ramekin or bowl and add to your plate, plate up the rest of your food and top with your green parts to the spring onions and sesame seeds… ENJOY #familydinner #fakeaway #fromscratch #20minutemeal
30-Min Marry Me Chicken 🔥 Early access to SALTY FLAVOURS CLUB in the bio 👌🏻 Ingredients: - 4 chicken breasts @magnessfarms - 1 tsp smoked paprika - 1 tsp oregano - 1 tsp thyme - 1/2 tsp garlic powder - 1/2 tsp onion powder/granules - 1 tbsp olive oil - salt & pepper Sauce - 2-3 garlic cloves - 1/2 diced onion or shallot, diced - handful or 60g sun dried tomatoes, chopped - 1/2 tsp red pepper flakes - 100-150ml chicken stock - 250ml double cream - 50g grated Parmesan - 1/2 lemon juice - bunch of basil or spinach or both! - salt & pepper - 3-400g pasta (any shape you like) 1. Season and then sear your chicken breast for a few mins each side to get some nice colour, you don’t need to cook all the way through 2. Dice your veggies, get the onion in the pan with garlic, salt & pepper for a minute or two. Add your sundried tomatoes for another minute 3. Deglaze the pan with chicken stock, add your cream and thyme c oregano, smoked paprika and your spinach/basil. Then nestle in your chicken breast and cook until your chicken is up to temperature (get your pasta on the go in boiling salted water in this time) 4. Remove chicken, add your pasta (not cooked all the way through), pasta water & lemon juice. Add back to the heat for 5 minutes, slice your chicken 5. Plate up, drizzle your sauce and enjoy! #marrymechicken #tuscanchicken #familydinner #onepanmeal #fromscratch
6.3M
313K
619
11mo ago
tylerbutt_eats
30-Min Marry Me Chicken 🔥 Early access to SALTY FLAVOURS CLUB in the bio 👌🏻 Ingredients: - 4 chicken breasts @magnessfarms - 1 tsp smoked paprika - 1 tsp oregano - 1 tsp thyme - 1/2 tsp garlic powder - 1/2 tsp onion powder/granules - 1 tbsp olive oil - salt & pepper Sauce - 2-3 garlic cloves - 1/2 diced onion or shallot, diced - handful or 60g sun dried tomatoes, chopped - 1/2 tsp red pepper flakes - 100-150ml chicken stock - 250ml double cream - 50g grated Parmesan - 1/2 lemon juice - bunch of basil or spinach or both! - salt & pepper - 3-400g pasta (any shape you like) 1. Season and then sear your chicken breast for a few mins each side to get some nice colour, you don’t need to cook all the way through 2. Dice your veggies, get the onion in the pan with garlic, salt & pepper for a minute or two. Add your sundried tomatoes for another minute 3. Deglaze the pan with chicken stock, add your cream and thyme c oregano, smoked paprika and your spinach/basil. Then nestle in your chicken breast and cook until your chicken is up to temperature (get your pasta on the go in boiling salted water in this time) 4. Remove chicken, add your pasta (not cooked all the way through), pasta water & lemon juice. Add back to the heat for 5 minutes, slice your chicken 5. Plate up, drizzle your sauce and enjoy! #marrymechicken #tuscanchicken #familydinner #onepanmeal #fromscratch
Salmon Fishcakes, Charred Veg & Burnt Lemon 🔥 Ingredients (makes 6-8 cakes): • 1/2 pack gnocchi (200-300g, uncooked) • 2 salmon fillets (cooked or tinned or fresh) • 50g feta, crumbled • 4–5 sun-dried tomatoes • 1 garlic clove • Zest of 1 lemon + squeeze of juice • A handful parsley • Salt & pepper • 1 egg • 1–2 tbsp flour or breadcrumbs (if needed, for texture - but gnocchi should do the trick!) • Olive oil for frying • Green beans, trimmed • 1 red pepper, sliced • Olive oil • Salt & pepper • Optional: squeeze of lemon 1. Make the fishcake mix: In a food processor, blitz 1 pack gnocchi, 1 salmon fillet, 50g feta, 4–5 sun-dried tomatoes, 1 garlic clove, lemon zest + juice, parsley, 1 egg, salt and pepper until just combined. 2. Chill the mix: Transfer to a bowl and refrigerate for 15–20 mins to firm up while you prep the veg. 3. Roast the veg: Slice red pepper and trim green beans. Toss with olive oil, salt, and pepper, then roast at 200°C (fan) for 15–20 mins until golden and tender. 4. Shape & fry: Form chilled mix into patties. Fry in olive oil over medium heat for 4–5 mins per side until golden and cooked through. (Half and burn off your lemon in the pan too) 5. Plate & serve: Spread plain Greek yogurt onto plates, drizzle with olive oil, top with fishcakes, and serve with roasted veg on the side. #fromscratch #familydinner #30minutemeals #onepanmeal #Fishcakes
5.66M
175K
966
9mo ago
tylerbutt_eats
Salmon Fishcakes, Charred Veg & Burnt Lemon 🔥 Ingredients (makes 6-8 cakes): • 1/2 pack gnocchi (200-300g, uncooked) • 2 salmon fillets (cooked or tinned or fresh) • 50g feta, crumbled • 4–5 sun-dried tomatoes • 1 garlic clove • Zest of 1 lemon + squeeze of juice • A handful parsley • Salt & pepper • 1 egg • 1–2 tbsp flour or breadcrumbs (if needed, for texture - but gnocchi should do the trick!) • Olive oil for frying • Green beans, trimmed • 1 red pepper, sliced • Olive oil • Salt & pepper • Optional: squeeze of lemon 1. Make the fishcake mix: In a food processor, blitz 1 pack gnocchi, 1 salmon fillet, 50g feta, 4–5 sun-dried tomatoes, 1 garlic clove, lemon zest + juice, parsley, 1 egg, salt and pepper until just combined. 2. Chill the mix: Transfer to a bowl and refrigerate for 15–20 mins to firm up while you prep the veg. 3. Roast the veg: Slice red pepper and trim green beans. Toss with olive oil, salt, and pepper, then roast at 200°C (fan) for 15–20 mins until golden and tender. 4. Shape & fry: Form chilled mix into patties. Fry in olive oil over medium heat for 4–5 mins per side until golden and cooked through. (Half and burn off your lemon in the pan too) 5. Plate & serve: Spread plain Greek yogurt onto plates, drizzle with olive oil, top with fishcakes, and serve with roasted veg on the side. #fromscratch #familydinner #30minutemeals #onepanmeal #Fishcakes
Top #10 recipes of 2025 - 1/10 - Beef Roast (in one-tray) 🔥 Ingredients: - beef topside joint @magnessfarms - potatoes - carrots/red onion (whatever else) - 100g water/milk, 1 large egg, 50g flour (2:1:1) - oil, salt, pepper, garlic, rosemary, thyme - beef stock, red wine, cornflour 1. Slice your potatoes and veg and get those in to roast at 220 degrees C for 15 mins with oil, salt, pepper, rosemary, thyme, garlic 2. Oil, salt & pepper your beef joint then add that on top of your veg and potatoes for 45 mins (you then ideally want to do another 20-40 mins at a lower temperature 150 degrees or so, but I couldn’t be bothered - so I went for another 20 at 220) You want it at about 50 degrees C then cover to increase a little more for medium rare, or 54 then cover - I accidentally went over but we move on!!!! 3. Mix all of your Yorkshire ingredients and add oil to muffin tins and add to the oven for 10 mins 4. Now rest of you beef and take out your veggies and potatoes. Add your Yorkshires to the oven for about 20 mins 5. Add your pan to the hob, with about 100ml wine, 300ml beef stock and reduce by half - then thicken up with 2 tsp cornflour mixed with water 6. Slice up the beef and serve up, ENJOY! #beefroast #roastdinner #onetraybake #fromscratch
5.53M
117K
1.04K
1mo ago
tylerbutt_eats
Top #10 recipes of 2025 - 1/10 - Beef Roast (in one-tray) 🔥 Ingredients: - beef topside joint @magnessfarms - potatoes - carrots/red onion (whatever else) - 100g water/milk, 1 large egg, 50g flour (2:1:1) - oil, salt, pepper, garlic, rosemary, thyme - beef stock, red wine, cornflour 1. Slice your potatoes and veg and get those in to roast at 220 degrees C for 15 mins with oil, salt, pepper, rosemary, thyme, garlic 2. Oil, salt & pepper your beef joint then add that on top of your veg and potatoes for 45 mins (you then ideally want to do another 20-40 mins at a lower temperature 150 degrees or so, but I couldn’t be bothered - so I went for another 20 at 220) You want it at about 50 degrees C then cover to increase a little more for medium rare, or 54 then cover - I accidentally went over but we move on!!!! 3. Mix all of your Yorkshire ingredients and add oil to muffin tins and add to the oven for 10 mins 4. Now rest of you beef and take out your veggies and potatoes. Add your Yorkshires to the oven for about 20 mins 5. Add your pan to the hob, with about 100ml wine, 300ml beef stock and reduce by half - then thicken up with 2 tsp cornflour mixed with water 6. Slice up the beef and serve up, ENJOY! #beefroast #roastdinner #onetraybake #fromscratch
Cheeseburger Smash “Tacos” 🍔🌮 Ingredients • 3 large tortilla wraps • 500g beef mince • 1 small onion, thinly sliced • Salt & black pepper • 3 slices burger cheese • Splash of water Burger sauce: • 1 tbsp mayo • 1 tbsp ketchup • 1 tbsp American mustard • 1 tsp gherkin juice To serve: • Shredded lettuce • 2 tomatoes, finely chopped • 4–5 gherkins, thinly sliced • Extra sauce for dipping 1. Make the sauce by mixing mayo, ketchup, mustard, and gherkin juice. Set aside. 2. Press beef mince evenly onto one side of each wrap (about 165g per wrap). Add sliced onion, season with salt and pepper. 3. Cook meat-side down in a hot lightly oiled pan for 3–4 mins until browned, flip, add cheese, splash water and cover for 30 seconds to melt. 4. Top the cheesy side with burger sauce, shredded lettuce, chopped tomatoes, and sliced gherkins. 5. Fold each wrap in half, slice into 3 triangles, and serve with extra sauce for dipping. #fromscratch #familydinner #30minutemeals #onepanmeal
5.26M
123K
1.24K
9mo ago
tylerbutt_eats
Cheeseburger Smash “Tacos” 🍔🌮 Ingredients • 3 large tortilla wraps • 500g beef mince • 1 small onion, thinly sliced • Salt & black pepper • 3 slices burger cheese • Splash of water Burger sauce: • 1 tbsp mayo • 1 tbsp ketchup • 1 tbsp American mustard • 1 tsp gherkin juice To serve: • Shredded lettuce • 2 tomatoes, finely chopped • 4–5 gherkins, thinly sliced • Extra sauce for dipping 1. Make the sauce by mixing mayo, ketchup, mustard, and gherkin juice. Set aside. 2. Press beef mince evenly onto one side of each wrap (about 165g per wrap). Add sliced onion, season with salt and pepper. 3. Cook meat-side down in a hot lightly oiled pan for 3–4 mins until browned, flip, add cheese, splash water and cover for 30 seconds to melt. 4. Top the cheesy side with burger sauce, shredded lettuce, chopped tomatoes, and sliced gherkins. 5. Fold each wrap in half, slice into 3 triangles, and serve with extra sauce for dipping. #fromscratch #familydinner #30minutemeals #onepanmeal
Slow-Cooked one-pot Lamb Shoulder 🐑🥘 Ingredients: - 1 lamb shoulder @magnessfarms - tsp paprika, garlic - 1/2 tsp cumin - oil, salt & pepper - chicken stock cube - 2-300ml water - 100-200ml red wine - 3 carrots, 1 onions sliced - 2 garlic cloves, 3 sprigs of thyme & rosemary - 500g baby potatoes - 2 tsp cornflour, 50ml water - parsley 1. Season your meat and brown off on high heat for a few minutes, then add your veggies and herbs 2. After a few minutes add your wine & stock - bring to a simmer and then add to the Aga/oven at around 100 degrees for 8-10 hours or in the slow cooker on LOW - or 150 degrees for 4-6 hours 3. If you plan to eat for dinner later, refrigerate for the day and then skim off the fat layer and remove the herbs - then add your potatoes and re heat at 200 degrees C for 30-45 mins 4. Remove the lamb, shred it up and add your cornflour slurry back to your gravy and veg, heat to thicken for 5-10 mins 5. Plate it all up, top with parsley and black pepper and ENJOY #onepot #fromscratch #familydinner
4.97M
170K
636
12mo ago
tylerbutt_eats
Slow-Cooked one-pot Lamb Shoulder 🐑🥘 Ingredients: - 1 lamb shoulder @magnessfarms - tsp paprika, garlic - 1/2 tsp cumin - oil, salt & pepper - chicken stock cube - 2-300ml water - 100-200ml red wine - 3 carrots, 1 onions sliced - 2 garlic cloves, 3 sprigs of thyme & rosemary - 500g baby potatoes - 2 tsp cornflour, 50ml water - parsley 1. Season your meat and brown off on high heat for a few minutes, then add your veggies and herbs 2. After a few minutes add your wine & stock - bring to a simmer and then add to the Aga/oven at around 100 degrees for 8-10 hours or in the slow cooker on LOW - or 150 degrees for 4-6 hours 3. If you plan to eat for dinner later, refrigerate for the day and then skim off the fat layer and remove the herbs - then add your potatoes and re heat at 200 degrees C for 30-45 mins 4. Remove the lamb, shred it up and add your cornflour slurry back to your gravy and veg, heat to thicken for 5-10 mins 5. Plate it all up, top with parsley and black pepper and ENJOY #onepot #fromscratch #familydinner
Gochujang Salmon Burgers with Quick Pickled Cucumber 🔥 For the burgers • 500g skinless salmon fillets (sorry @saffronfishco for blending your lovely salmon fillet 😆) • 80g tinned chickpeas (about ½ can), drained • 40g breadcrumbs (or oats) • 1 small red pepper, finely chopped • 1 garlic clove • Small knob of fresh ginger (thumb-sized), peeled • 1½ tbsp gochujang • 1 tbsp soy sauce • 1 tsp sesame oil • 1 tbsp lime juice or rice vinegar • 1 egg • Small handful fresh coriander or parsley (optional) • Oil, for frying For the quick pickled cucumber • ½ large cucumber, thinly sliced • 1 tbsp rice vinegar or white wine vinegar • 1 tsp sugar • ½ tsp salt • 1 tsp sesame oil • Optional: pinch of chilli flakes or sesame seeds To serve • Brioche buns or lettuce wraps • Gochujang mayo: 3 tbsp mayo + 1 tsp gochujang + squeeze of lime (or just yogurt) • Optional extras: lettuce, pickled onion, sliced radish, rice, slaw etc. 1. Make the burger mix: Add everything to a food processor - whole salmon fillets, chickpeas, breadcrumbs, red pepper, garlic, ginger, gochujang, soy sauce, sesame oil, lime juice, egg, and herbs (if using). Blitz until combined into a chunky paste. 2. Firm it up: Scoop the mix into a bowl and pop it in the freezer for 10 minutes to chill and firm up. 3. Pickle the cucumber: While the mix chills, combine vinegar, sugar, salt, and sesame oil in a small bowl or jar. Add sliced cucumber, toss well, and let sit to lightly pickle. 4. Shape and cook: Divide the salmon mixture into 4 patties. Heat a non-stick pan with a little oil, then fry the patties for 3–4 mins each side until golden and cooked through. 5. Serve: Add to toasted buns or wraps with gochujang mayo and plenty of pickled cucumber. Also great over rice bowls with crunchy veg. #fromscratch #familydinner #30minutemeals
3.97M
103K
315
7mo ago
tylerbutt_eats
Gochujang Salmon Burgers with Quick Pickled Cucumber 🔥 For the burgers • 500g skinless salmon fillets (sorry @saffronfishco for blending your lovely salmon fillet 😆) • 80g tinned chickpeas (about ½ can), drained • 40g breadcrumbs (or oats) • 1 small red pepper, finely chopped • 1 garlic clove • Small knob of fresh ginger (thumb-sized), peeled • 1½ tbsp gochujang • 1 tbsp soy sauce • 1 tsp sesame oil • 1 tbsp lime juice or rice vinegar • 1 egg • Small handful fresh coriander or parsley (optional) • Oil, for frying For the quick pickled cucumber • ½ large cucumber, thinly sliced • 1 tbsp rice vinegar or white wine vinegar • 1 tsp sugar • ½ tsp salt • 1 tsp sesame oil • Optional: pinch of chilli flakes or sesame seeds To serve • Brioche buns or lettuce wraps • Gochujang mayo: 3 tbsp mayo + 1 tsp gochujang + squeeze of lime (or just yogurt) • Optional extras: lettuce, pickled onion, sliced radish, rice, slaw etc. 1. Make the burger mix: Add everything to a food processor - whole salmon fillets, chickpeas, breadcrumbs, red pepper, garlic, ginger, gochujang, soy sauce, sesame oil, lime juice, egg, and herbs (if using). Blitz until combined into a chunky paste. 2. Firm it up: Scoop the mix into a bowl and pop it in the freezer for 10 minutes to chill and firm up. 3. Pickle the cucumber: While the mix chills, combine vinegar, sugar, salt, and sesame oil in a small bowl or jar. Add sliced cucumber, toss well, and let sit to lightly pickle. 4. Shape and cook: Divide the salmon mixture into 4 patties. Heat a non-stick pan with a little oil, then fry the patties for 3–4 mins each side until golden and cooked through. 5. Serve: Add to toasted buns or wraps with gochujang mayo and plenty of pickled cucumber. Also great over rice bowls with crunchy veg. #fromscratch #familydinner #30minutemeals
Date night, steak night 🔥 AD Using @procookuk Professional Stainless Steel pan set & AUS10 Knives! Sharp, top-quality knives that’ll last you years! For the steaks: 2 sirloin steaks (about 200g each) 1 tbsp olive oil Flaky sea salt and black pepper 1 tbsp butter 1 sprig fresh rosemary 2 garlic cloves, bashed For the mash: 600g Maris Piper potatoes, peeled and cubed 60ml double cream, warmed 1 tbsp butter Salt, to taste For the sauce: 1 tsp olive oil ½ small onion, finely diced 1 garlic clove, finely chopped 100ml beef or chicken stock 50g Boursin (garlic & herb cheese) 1 tsp butter Squeeze of lemon juice For the greens: 150g green beans, trimmed Salt, to season 1.⁠ ⁠Boil the potatoes Bring a large pot of salted water to the boil, add the cubed potatoes, and cook for 12-15 minutes until tender. Drain well, then mash with warm cream, butter, and salt until smooth. Keep warm. 2. Cook the steaks Pat the steaks dry and season with salt and oil. Heat a stainless-steel pan until hot, add the steaks, and sear 2-3 minutes per side for medium. Add butter, rosemary, and garlic, then baste for 1-2 minutes. Rest the steaks on a warm plate. 3. Make the pan sauce In the same pan, lower the heat and add a touch more oil if needed. Add the onions and garlic, cooking for 2-3 minutes until softened. Pour in the stock, stir to deglaze, and reduce by half. Stir through the Boursin until melted, then finish with butter and lemon juice. 4. Cook the greens Boil or steam the green beans for 3-4 minutes until bright and just tender. Drain and season lightly with salt. 5. Plate up Spoon a generous scoop of mash onto each plate, top with the sliced steak, drizzle over the Boursin sauce, and serve with green beans on the side.
3.62M
13.4K
64
4mo ago
tylerbutt_eats
Date night, steak night 🔥 AD Using @procookuk Professional Stainless Steel pan set & AUS10 Knives! Sharp, top-quality knives that’ll last you years! For the steaks: 2 sirloin steaks (about 200g each) 1 tbsp olive oil Flaky sea salt and black pepper 1 tbsp butter 1 sprig fresh rosemary 2 garlic cloves, bashed For the mash: 600g Maris Piper potatoes, peeled and cubed 60ml double cream, warmed 1 tbsp butter Salt, to taste For the sauce: 1 tsp olive oil ½ small onion, finely diced 1 garlic clove, finely chopped 100ml beef or chicken stock 50g Boursin (garlic & herb cheese) 1 tsp butter Squeeze of lemon juice For the greens: 150g green beans, trimmed Salt, to season 1.⁠ ⁠Boil the potatoes Bring a large pot of salted water to the boil, add the cubed potatoes, and cook for 12-15 minutes until tender. Drain well, then mash with warm cream, butter, and salt until smooth. Keep warm. 2. Cook the steaks Pat the steaks dry and season with salt and oil. Heat a stainless-steel pan until hot, add the steaks, and sear 2-3 minutes per side for medium. Add butter, rosemary, and garlic, then baste for 1-2 minutes. Rest the steaks on a warm plate. 3. Make the pan sauce In the same pan, lower the heat and add a touch more oil if needed. Add the onions and garlic, cooking for 2-3 minutes until softened. Pour in the stock, stir to deglaze, and reduce by half. Stir through the Boursin until melted, then finish with butter and lemon juice. 4. Cook the greens Boil or steam the green beans for 3-4 minutes until bright and just tender. Drain and season lightly with salt. 5. Plate up Spoon a generous scoop of mash onto each plate, top with the sliced steak, drizzle over the Boursin sauce, and serve with green beans on the side.
Top #10 recipes of 2025 - 2/10 - Crispy Chicken Chinese Fakeaway 👌🏻🔥 - COMMENT “FAKEAWAY” for the full recipe 🔥
3.33M
105K
3.85K
1mo ago
tylerbutt_eats
Top #10 recipes of 2025 - 2/10 - Crispy Chicken Chinese Fakeaway 👌🏻🔥 - COMMENT “FAKEAWAY” for the full recipe 🔥
AD Fakeaway Sticky Sesame Chicken 🔥 Full recipe can be found in the @puregymofficial blog 💪🏼 #PureGym #HereForIt #EverybodyWelcome
2.74M
9.17K
32
4mo ago
tylerbutt_eats
AD Fakeaway Sticky Sesame Chicken 🔥 Full recipe can be found in the @puregymofficial blog 💪🏼 #PureGym #HereForIt #EverybodyWelcome
One-pot Chicken Thighs & Orzo 👌🏻🤤 Ingredients: - 5-6 chicken thighs @magnessfarms - mix of veggies, sliced (onion, peppers, courgette, broccoli) - 100-150g orzo (big handful) - chicken stock cube, 200ml water - 1/2 can tinned tomatoes - 2 tsp garlic, 1 tsp oregano, thyme, paprika, lemon juice - salt, pepper, oil - feta, parsley, chilli flakes 1. Add your thighs, skin side down seasoned with salt & pepper into a cold pan. Add on high heat until the skin is crispy, 4-5 mins, slip for another 4-5 mins 2. Slice your veg & remove the chicken from the pan, add your veg with your seasonings and fry off for 5 mins - halfway through add your orzo 3. Add your water and scrape the pan, add your stock, tomatoes & your chicken and simmer for 10 mins 4. Finish with lemon juice (zest if you fancy), feta, pepper, parsley & chilli flakes - a dollop of yogurt would be good too! #familydinner #onepotmeal #onepotrecipe #30minutemeals #fromscratch
2.58M
91.5K
267
11mo ago
tylerbutt_eats
One-pot Chicken Thighs & Orzo 👌🏻🤤 Ingredients: - 5-6 chicken thighs @magnessfarms - mix of veggies, sliced (onion, peppers, courgette, broccoli) - 100-150g orzo (big handful) - chicken stock cube, 200ml water - 1/2 can tinned tomatoes - 2 tsp garlic, 1 tsp oregano, thyme, paprika, lemon juice - salt, pepper, oil - feta, parsley, chilli flakes 1. Add your thighs, skin side down seasoned with salt & pepper into a cold pan. Add on high heat until the skin is crispy, 4-5 mins, slip for another 4-5 mins 2. Slice your veg & remove the chicken from the pan, add your veg with your seasonings and fry off for 5 mins - halfway through add your orzo 3. Add your water and scrape the pan, add your stock, tomatoes & your chicken and simmer for 10 mins 4. Finish with lemon juice (zest if you fancy), feta, pepper, parsley & chilli flakes - a dollop of yogurt would be good too! #familydinner #onepotmeal #onepotrecipe #30minutemeals #fromscratch
Top #10 recipes of 2025 - 7/10 - Slow Cooked Lamb Shoulder Stew 🔥🐑 - comment “SLOW” for all of my slow cooking recipes ❤️
2.52M
62.8K
1.5K
1mo ago
tylerbutt_eats
Top #10 recipes of 2025 - 7/10 - Slow Cooked Lamb Shoulder Stew 🔥🐑 - comment “SLOW” for all of my slow cooking recipes ❤️
Top #10 recipes of 2025 - 8/10 - Gochujang Salmon Burgers & a Quick Pickled Cucumber 🍔🥒 - Comment “BURGER” for the recipe 👊🏻❤️
2.34M
52.6K
1.71K
1mo ago
tylerbutt_eats
Top #10 recipes of 2025 - 8/10 - Gochujang Salmon Burgers & a Quick Pickled Cucumber 🍔🥒 - Comment “BURGER” for the recipe 👊🏻❤️
AD | Creamy Chicken and Orzo Soup 🍲 •⁠ ⁠2 large chicken breasts •⁠ ⁠2 @oxo_uk Chicken Bone Broth •⁠ ⁠1 tablespoon olive oil •⁠ ⁠1 small onion finely diced •⁠ ⁠2 garlic cloves finely sliced •⁠ ⁠2 carrots diced •⁠ ⁠2 celery sticks diced •⁠ ⁠120 grams orzo •⁠ ⁠Large handful of baby spinach or parsley •⁠ ⁠1 teaspoon dried thyme •⁠ ⁠Zest of one lemon •⁠ ⁠Salt and black pepper •⁠ ⁠Fresh parsley for serving 1.⁠ ⁠Poach the chicken Pour both packs of OXO Chicken Bone Broth into a deep saucepan. Bring to a gentle simmer. Lower in the chicken breasts, cover with a lid and cook for about fifteen minutes until fully cooked and very tender. Lift out and set aside. Do not discard the broth.       2.    Build the base Place another large pot on medium heat with the olive oil. Add the onion, carrots and celery with a pinch of salt. Cook for about eight minutes until soft and glossy. Add the garlic and thyme and cook for one minute.       3.    Add the orzo and broth Pour the poaching broth straight into the vegetables. Stir in the orzo. Let it simmer for around ten minutes until the orzo is soft and the broth thickens naturally.       4.    Shred and enrich Shred the poached chicken with two forks. Stir it into the pot along with the cream, spinach and lemon zest. Let everything warm through for about two minutes until the spinach wilts.       5.    Finish and serve Taste and season with more salt, pepper, crème fraiche or yogurt and lemon if you like. Serve in deep bowls with parsley on top. #MadewithXOX #EffortlessFlavour #BoneBrothGoodness
2.29M
6.78K
54
1mo ago
tylerbutt_eats
AD | Creamy Chicken and Orzo Soup 🍲 •⁠ ⁠2 large chicken breasts •⁠ ⁠2 @oxo_uk Chicken Bone Broth •⁠ ⁠1 tablespoon olive oil •⁠ ⁠1 small onion finely diced •⁠ ⁠2 garlic cloves finely sliced •⁠ ⁠2 carrots diced •⁠ ⁠2 celery sticks diced •⁠ ⁠120 grams orzo •⁠ ⁠Large handful of baby spinach or parsley •⁠ ⁠1 teaspoon dried thyme •⁠ ⁠Zest of one lemon •⁠ ⁠Salt and black pepper •⁠ ⁠Fresh parsley for serving 1.⁠ ⁠Poach the chicken Pour both packs of OXO Chicken Bone Broth into a deep saucepan. Bring to a gentle simmer. Lower in the chicken breasts, cover with a lid and cook for about fifteen minutes until fully cooked and very tender. Lift out and set aside. Do not discard the broth.       2.    Build the base Place another large pot on medium heat with the olive oil. Add the onion, carrots and celery with a pinch of salt. Cook for about eight minutes until soft and glossy. Add the garlic and thyme and cook for one minute.       3.    Add the orzo and broth Pour the poaching broth straight into the vegetables. Stir in the orzo. Let it simmer for around ten minutes until the orzo is soft and the broth thickens naturally.       4.    Shred and enrich Shred the poached chicken with two forks. Stir it into the pot along with the cream, spinach and lemon zest. Let everything warm through for about two minutes until the spinach wilts.       5.    Finish and serve Taste and season with more salt, pepper, crème fraiche or yogurt and lemon if you like. Serve in deep bowls with parsley on top. #MadewithXOX #EffortlessFlavour #BoneBrothGoodness
Code “SALTY” for 99p first month of Salty Flavours Club 🔥 Fakeaway Sweet & Sour Chicken 🤤 Ingredients For the chicken: • 500g chicken breast or thighs, diced • 4 tbsp cornflour • Salt and pepper • ¼ tsp MSG (optional) • Oil for frying (vegetable or sunflower) For the sauce: • 3 tbsp ketchup • 2 tbsp rice vinegar (or white vinegar) • 1.5 tbsp light soy sauce • 3 tbsp brown sugar • 1 tbsp pineapple juice or water • 1 tsp cornflour mixed with 2 tbsp water (slurry) • ¼ tsp MSG (optional) Veg: • 1 red pepper, chopped • 1 green pepper, chopped • 1 onion, chopped • ½ tin pineapple chunks (juice reserved) To serve: • 250g jasmine or basmati rice • Spring onions & sesame seeds (optional) 1. Wash your rice until the water runs clear. Water from rice up to first knuckle. Bring to boil, simmer for 10-15 minutes. Off heat & steam. 2. Coat the chicken in cornflour mixed with a pinch of salt, pepper, and MSG (if using). Toss well to coat evenly. 3. Fry the chicken in hot oil until crispy and golden. Remove and drain on kitchen paper. 4. Sauté the veg (peppers, onion, pineapple) in a large pan or wok over medium-high heat for 3–4 mins. 5. Stir together the sauce: ketchup, vinegar, soy sauce, sugar, pineapple juice, and MSG (if using). Add to the veg and simmer for 2–3 minutes. 6. Add the cornflour slurry, stir until the sauce thickens and gets glossy. (Optional - I didn’t need to do this - depending on how thick or runny your sauce is) 7. Toss the crispy chicken into the sauce just before serving for max crunch. 8. Serve with rice and top with spring onions or sesame seeds if you’d like. #fakeaway #fromscratch #familydinner #30minutemeals #sweetandsourchicken
2.26M
66.3K
456
10mo ago
tylerbutt_eats
Code “SALTY” for 99p first month of Salty Flavours Club 🔥 Fakeaway Sweet & Sour Chicken 🤤 Ingredients For the chicken: • 500g chicken breast or thighs, diced • 4 tbsp cornflour • Salt and pepper • ¼ tsp MSG (optional) • Oil for frying (vegetable or sunflower) For the sauce: • 3 tbsp ketchup • 2 tbsp rice vinegar (or white vinegar) • 1.5 tbsp light soy sauce • 3 tbsp brown sugar • 1 tbsp pineapple juice or water • 1 tsp cornflour mixed with 2 tbsp water (slurry) • ¼ tsp MSG (optional) Veg: • 1 red pepper, chopped • 1 green pepper, chopped • 1 onion, chopped • ½ tin pineapple chunks (juice reserved) To serve: • 250g jasmine or basmati rice • Spring onions & sesame seeds (optional) 1. Wash your rice until the water runs clear. Water from rice up to first knuckle. Bring to boil, simmer for 10-15 minutes. Off heat & steam. 2. Coat the chicken in cornflour mixed with a pinch of salt, pepper, and MSG (if using). Toss well to coat evenly. 3. Fry the chicken in hot oil until crispy and golden. Remove and drain on kitchen paper. 4. Sauté the veg (peppers, onion, pineapple) in a large pan or wok over medium-high heat for 3–4 mins. 5. Stir together the sauce: ketchup, vinegar, soy sauce, sugar, pineapple juice, and MSG (if using). Add to the veg and simmer for 2–3 minutes. 6. Add the cornflour slurry, stir until the sauce thickens and gets glossy. (Optional - I didn’t need to do this - depending on how thick or runny your sauce is) 7. Toss the crispy chicken into the sauce just before serving for max crunch. 8. Serve with rice and top with spring onions or sesame seeds if you’d like. #fakeaway #fromscratch #familydinner #30minutemeals #sweetandsourchicken
Top #10 recipes of 2025 - 5/10 - Cheeseburger Smash Tacos 🔥 - Comment “SMASH TACOS” for the recipe 👌🏻
2.25M
60.7K
1.16K
1mo ago
tylerbutt_eats
Top #10 recipes of 2025 - 5/10 - Cheeseburger Smash Tacos 🔥 - Comment “SMASH TACOS” for the recipe 👌🏻
KFC Zinger Burgers 🔥 For the Chicken: • 2 boneless chicken thighs or breasts • 200ml buttermilk (or milk + 1 tbsp lemon juice) • 1 tsp paprika • 1 tsp cayenne pepper • 1/2 tsp garlic powder • 1/2 tsp onion powder • 1/2 tsp salt • 1/4 tsp black pepper For the Coating: • 100g plain flour • 40g cornflour • 1 tsp paprika • 1/2 tsp cayenne pepper • 1/2 tsp garlic powder • 1/2 tsp white pepper • Pinch of salt (optional: MSG) To Fry: • Neutral oil for deep/shallow frying To Serve: • 2 brioche buns, toasted • Mayo mixed with a squirt of sriracha or hot sauce (or use spicy mayo) • Iceberg lettuce, shredded • Optional: cheese slice, pickles, or sliced tomato 1. Marinate the Chicken Mix the chicken with buttermilk, spices, and salt. Cover and marinate for at least 1 hour (overnight is better). (I did about 10 mins & was still delicious) 2. Make the Coating Mix flour, cornflour, and all coating spices in a bowl. Remove chicken from the marinade and dredge in the flour mix. Press firmly to get those crispy bits. 3. Double Dredge (Optional for Extra Crunch) Dip chicken back into a bit of buttermilk, then dredge again in flour mix. 4. Fry Heat oil to 170–180°C. Fry chicken for 5–7 mins (thighs) or 6–8 mins (breasts) until golden and cooked through. Drain on a wire rack. (You can test with a piece of bread or potato to see if it floats) 5. Assemble the Burger Toast the buns, spread spicy mayo on both sides, layer lettuce, then the crispy chicken, then more sauce. Add extras if using. #fromscratch #familydinner #30minutemeals #Fakeaway #kfc #zingerburger
1.99M
102K
395
9mo ago
tylerbutt_eats
KFC Zinger Burgers 🔥 For the Chicken: • 2 boneless chicken thighs or breasts • 200ml buttermilk (or milk + 1 tbsp lemon juice) • 1 tsp paprika • 1 tsp cayenne pepper • 1/2 tsp garlic powder • 1/2 tsp onion powder • 1/2 tsp salt • 1/4 tsp black pepper For the Coating: • 100g plain flour • 40g cornflour • 1 tsp paprika • 1/2 tsp cayenne pepper • 1/2 tsp garlic powder • 1/2 tsp white pepper • Pinch of salt (optional: MSG) To Fry: • Neutral oil for deep/shallow frying To Serve: • 2 brioche buns, toasted • Mayo mixed with a squirt of sriracha or hot sauce (or use spicy mayo) • Iceberg lettuce, shredded • Optional: cheese slice, pickles, or sliced tomato 1. Marinate the Chicken Mix the chicken with buttermilk, spices, and salt. Cover and marinate for at least 1 hour (overnight is better). (I did about 10 mins & was still delicious) 2. Make the Coating Mix flour, cornflour, and all coating spices in a bowl. Remove chicken from the marinade and dredge in the flour mix. Press firmly to get those crispy bits. 3. Double Dredge (Optional for Extra Crunch) Dip chicken back into a bit of buttermilk, then dredge again in flour mix. 4. Fry Heat oil to 170–180°C. Fry chicken for 5–7 mins (thighs) or 6–8 mins (breasts) until golden and cooked through. Drain on a wire rack. (You can test with a piece of bread or potato to see if it floats) 5. Assemble the Burger Toast the buns, spread spicy mayo on both sides, layer lettuce, then the crispy chicken, then more sauce. Add extras if using. #fromscratch #familydinner #30minutemeals #Fakeaway #kfc #zingerburger
45-Min Chicken Tikka Masala 🥘 Ingredients: For the Chicken Marinade: • 4 chicken breasts, cut into bite sized pieces • 150g Greek yogurt • 1 tbsp lemon juice • 1 tbsp ginger & garlic • 1 tbsp garam masala • 1 tsp cumin • 1 tsp coriander • 1 tsp paprika • ½ tsp turmeric • 1 tsp salt • ½ tsp black pepper • 1 tbsp oil For the Masala Sauce: • 1 tbsp oil • 1 onion, finely chopped • 2 cloves garlic, minced • 1-inch ginger, minced • 1 tbsp tomato paste • 400g chopped tomatoes (or passata for a smoother sauce) • 1 tsp garam masala • 1 tsp cumin • 1 tsp coriander • ½ tsp chili powder (adjust to taste) • ½ tsp turmeric • ½ tsp salt (adjust to taste) • 1 can of coconut milk (or 200ml cream) (& Greek yogurt to lighten up) • 1 tbsp butter (optional, for richness) • 1 tsp sugar (optional, to balance acidity) • Fresh coriander, for garnish For the flatbread Bread: • 250g plain flour • ½ tsp salt •1-2 tsp baking powder (go for 1/2 tsp & test to see how puffy yours are) • 2 tbsp Greek yogurt • a glug of olive oil + 150g rice 1. Marinade your chicken with the yogurt and spices, ideally overnight 2. Diced onion into a pan with your spices on medium heat, for 10 minutes, add your tomato paste for 2 mins and then blend 3. Fry off or grill your chicken on high heat, 5 minutes each - we just want colour 4. Remove the chicken, add your tomatoes and scrape the bottom of the pan. Now add your sauce mix, your coconut milk, yogurt and simmer for 15 mins - then add your chicken in for the last 5 minutes when you steam the rice 5. Wash your rice until clear, water from the rice up to your first knuckle, bring to boil then simmer for 10 minutes. Then take off heat & steam for 5 mins 6. Mix your flatbreads, don’t worry too much abouts weights, you want a dough that you can work with, not too wet not too dry. Split up into small balls, add between baking paper and squash down with a saucepan, repeat. Add to a hot plate or frying pan on medium-high for a few mins each side 7. Add your rice to a bowl, flip onto a plate. Plate the rest up, top with coriander and ENJOY #chickentikkamasala #fakeaway #curry #homemade #fromscratch
1.93M
63K
366
11mo ago
tylerbutt_eats
45-Min Chicken Tikka Masala 🥘 Ingredients: For the Chicken Marinade: • 4 chicken breasts, cut into bite sized pieces • 150g Greek yogurt • 1 tbsp lemon juice • 1 tbsp ginger & garlic • 1 tbsp garam masala • 1 tsp cumin • 1 tsp coriander • 1 tsp paprika • ½ tsp turmeric • 1 tsp salt • ½ tsp black pepper • 1 tbsp oil For the Masala Sauce: • 1 tbsp oil • 1 onion, finely chopped • 2 cloves garlic, minced • 1-inch ginger, minced • 1 tbsp tomato paste • 400g chopped tomatoes (or passata for a smoother sauce) • 1 tsp garam masala • 1 tsp cumin • 1 tsp coriander • ½ tsp chili powder (adjust to taste) • ½ tsp turmeric • ½ tsp salt (adjust to taste) • 1 can of coconut milk (or 200ml cream) (& Greek yogurt to lighten up) • 1 tbsp butter (optional, for richness) • 1 tsp sugar (optional, to balance acidity) • Fresh coriander, for garnish For the flatbread Bread: • 250g plain flour • ½ tsp salt •1-2 tsp baking powder (go for 1/2 tsp & test to see how puffy yours are) • 2 tbsp Greek yogurt • a glug of olive oil + 150g rice 1. Marinade your chicken with the yogurt and spices, ideally overnight 2. Diced onion into a pan with your spices on medium heat, for 10 minutes, add your tomato paste for 2 mins and then blend 3. Fry off or grill your chicken on high heat, 5 minutes each - we just want colour 4. Remove the chicken, add your tomatoes and scrape the bottom of the pan. Now add your sauce mix, your coconut milk, yogurt and simmer for 15 mins - then add your chicken in for the last 5 minutes when you steam the rice 5. Wash your rice until clear, water from the rice up to your first knuckle, bring to boil then simmer for 10 minutes. Then take off heat & steam for 5 mins 6. Mix your flatbreads, don’t worry too much abouts weights, you want a dough that you can work with, not too wet not too dry. Split up into small balls, add between baking paper and squash down with a saucepan, repeat. Add to a hot plate or frying pan on medium-high for a few mins each side 7. Add your rice to a bowl, flip onto a plate. Plate the rest up, top with coriander and ENJOY #chickentikkamasala #fakeaway #curry #homemade #fromscratch
Top #10 recipes of 2025 - 3/10 - Marry Me Chicken 💍 - Comment ‘MARRY ME’ for the recipe 👊🏻❤️
1.78M
50.1K
2.08K
1mo ago
tylerbutt_eats
Top #10 recipes of 2025 - 3/10 - Marry Me Chicken 💍 - Comment ‘MARRY ME’ for the recipe 👊🏻❤️

Tyler Butt - Nutrition & Home Cooking (@tylerbutt_eats) Instagram Stats & Analytics

Tyler Butt - Nutrition & Home Cooking (@tylerbutt_eats) has 1.40M Instagram followers with a 2.24% engagement rate over the past 12 months. Across 301 posts, Tyler Butt - Nutrition & Home Cooking received 3.87M total likes and 174M impressions, averaging 19.2K likes per post. This page tracks Tyler Butt - Nutrition & Home Cooking's performance metrics, top content, and engagement trends — updated daily.

Tyler Butt - Nutrition & Home Cooking (@tylerbutt_eats) Instagram Analytics FAQ

How many Instagram followers does Tyler Butt - Nutrition & Home Cooking have?+
Tyler Butt - Nutrition & Home Cooking (@tylerbutt_eats) has 1.40M Instagram followers as of February 2026.
What is Tyler Butt - Nutrition & Home Cooking's Instagram engagement rate?+
Tyler Butt - Nutrition & Home Cooking's Instagram engagement rate is 2.24% over the last 12 months, based on 301 posts.
How many likes does Tyler Butt - Nutrition & Home Cooking get on Instagram?+
Tyler Butt - Nutrition & Home Cooking received 3.87M total likes across 301 posts in the last year, averaging 19.2K likes per post.
How many Instagram impressions does Tyler Butt - Nutrition & Home Cooking get?+
Tyler Butt - Nutrition & Home Cooking's Instagram content generated 174M total impressions over the last 12 months.