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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
11mo 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
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
5.86M
127K
1.10K
3mo 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
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
11mo 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
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
5.28M
123K
1.25K
11mo 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
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
3.98M
103K
316
9mo 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.
3.81M
13.6K
65
6mo 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 🔥
3.57M
112K
4.04K
3mo ago
tylerbutt_eats
Top #10 recipes of 2025 - 2/10 - Crispy Chicken Chinese Fakeaway 👌🏻🔥 - COMMENT “FAKEAWAY” for the full recipe 🔥
Top #10 recipes of 2025 - 7/10 - Slow Cooked Lamb Shoulder Stew 🔥🐑 - comment “SLOW” for all of my slow cooking recipes ❤️
2.81M
70.0K
1.60K
3mo ago
tylerbutt_eats
Top #10 recipes of 2025 - 7/10 - Slow Cooked Lamb Shoulder Stew 🔥🐑 - comment “SLOW” for all of my slow cooking recipes ❤️
AD Fakeaway Sticky Sesame Chicken 🔥 Full recipe can be found in the @puregymofficial blog 💪🏼 #PureGym #HereForIt #EverybodyWelcome
2.74M
9.19K
32
6mo ago
tylerbutt_eats
AD Fakeaway Sticky Sesame Chicken 🔥 Full recipe can be found in the @puregymofficial blog 💪🏼 #PureGym #HereForIt #EverybodyWelcome
Top #10 recipes of 2025 - 5/10 - Cheeseburger Smash Tacos 🔥 - Comment “SMASH TACOS” for the recipe 👌🏻
2.58M
67.1K
1.34K
3mo ago
tylerbutt_eats
Top #10 recipes of 2025 - 5/10 - Cheeseburger Smash Tacos 🔥 - Comment “SMASH TACOS” for the recipe 👌🏻
Top #10 recipes of 2025 - 8/10 - Gochujang Salmon Burgers & a Quick Pickled Cucumber 🍔🥒 - Comment “BURGER” for the recipe 👊🏻❤️
2.55M
56.7K
1.85K
3mo 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
2.30M
6.84K
54
3mo 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
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
2.00M
102K
394
11mo 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
Top #10 recipes of 2025 - 3/10 - Marry Me Chicken 💍 - Comment ‘MARRY ME’ for the recipe 👊🏻❤️
1.90M
52.9K
2.21K
3mo ago
tylerbutt_eats
Top #10 recipes of 2025 - 3/10 - Marry Me Chicken 💍 - Comment ‘MARRY ME’ for the recipe 👊🏻❤️
Top #10 recipes of 2025 - 6/10 - One-Tray Chicken Sunday Roast 🍗 - comment “ROAST” for the recipe 🔥 (Before all the beef starts again, the chicken was up to temp I know the juices weren’t clear… I have since actively done my chicken to a crispier point but we are all still fine 😆)
1.71M
42.4K
676
3mo ago
tylerbutt_eats
Top #10 recipes of 2025 - 6/10 - One-Tray Chicken Sunday Roast 🍗 - comment “ROAST” for the recipe 🔥 (Before all the beef starts again, the chicken was up to temp I know the juices weren’t clear… I have since actively done my chicken to a crispier point but we are all still fine 😆)
Sausage, roasted veggie & chickpea tray bake 🔥 Ingredients 8 good-quality sausages (pork or chicken) @magnessfarms 2 roasted red peppers (from a jar), roughly sliced 2 carrots, sliced into batons 1 courgette, sliced into half-moons 200g cherry tomatoes (or 2 large tomatoes, chopped) 1 tin chickpeas, drained and rinsed 1 lemon, cut into wedges 2 tbsp olive oil 1 tsp dried oregano ½ tsp smoked paprika Salt and black pepper 100g feta cheese, crumbled ½ tsp chili flakes (or Salty Flavours chilli salt) Fresh basil, torn 1. Prep the tray. Preheat the oven to 220°C (fan 200°C). Add the sausages, carrots, courgette, tomatoes, chickpeas, roasted red peppers, and lemon wedges to a large roasting tray. 2. Season and roast. Drizzle with olive oil, sprinkle over oregano, smoked paprika, salt, and pepper. Toss everything together to coat. Roast for 20-25 minutes until the sausages start to brown. 3. Add the feta. Remove the tray, toss everything around, and crumble the feta over the top. Return to the oven for another 10 minutes until golden and bubbling. 4. Finish strong. Once cooked, drizzle with a little extra olive oil, scatter over chili flakes or chilli salt, and tear over fresh basil. 5. Serve. Spoon everything onto plates, making sure to get plenty of the roasted chickpeas and lemony juices.
1.66M
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6mo ago
tylerbutt_eats
Sausage, roasted veggie & chickpea tray bake 🔥 Ingredients 8 good-quality sausages (pork or chicken) @magnessfarms 2 roasted red peppers (from a jar), roughly sliced 2 carrots, sliced into batons 1 courgette, sliced into half-moons 200g cherry tomatoes (or 2 large tomatoes, chopped) 1 tin chickpeas, drained and rinsed 1 lemon, cut into wedges 2 tbsp olive oil 1 tsp dried oregano ½ tsp smoked paprika Salt and black pepper 100g feta cheese, crumbled ½ tsp chili flakes (or Salty Flavours chilli salt) Fresh basil, torn 1. Prep the tray. Preheat the oven to 220°C (fan 200°C). Add the sausages, carrots, courgette, tomatoes, chickpeas, roasted red peppers, and lemon wedges to a large roasting tray. 2. Season and roast. Drizzle with olive oil, sprinkle over oregano, smoked paprika, salt, and pepper. Toss everything together to coat. Roast for 20-25 minutes until the sausages start to brown. 3. Add the feta. Remove the tray, toss everything around, and crumble the feta over the top. Return to the oven for another 10 minutes until golden and bubbling. 4. Finish strong. Once cooked, drizzle with a little extra olive oil, scatter over chili flakes or chilli salt, and tear over fresh basil. 5. Serve. Spoon everything onto plates, making sure to get plenty of the roasted chickpeas and lemony juices.
Top #10 recipes of 2025 - 4/10 - Salmon Fishcakes, charred veg & burnt lemon 🔥 - comment “FISHCAKES” for the recipe 🎣
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3mo ago
tylerbutt_eats
Top #10 recipes of 2025 - 4/10 - Salmon Fishcakes, charred veg & burnt lemon 🔥 - comment “FISHCAKES” for the recipe 🎣
Lasagne 🔥 more recipes in the Salty Flavours Club (start FREE trial now) Ingredients For the sauce: • 500g beef mince @magnessfarms • 1 onion, finely diced • 1 large carrot, finely diced • 2 celery sticks, finely diced • 2–3 garlic cloves, finely chopped • 2 tbsp tomato paste • 1 tbsp Worcestershire sauce @leaandperrinsuk • 1 tsp dried thyme or a few fresh sprigs • 1 bay leaf • 1 beef stock cube or pot or 500ml @frejafoods • 1 x 400g tin chopped tomatoes • 1 x 400g tin cannellini or butter beans (or green/brown lentils), drained • Salt and black pepper • Olive oil For the browned butter béchamel: • 60g unsalted butter • 60g plain flour • 750ml whole milk (warmed) • Nutmeg, to taste • Salt and black pepper To assemble: • 9–12 lasagna sheets • 80g mature cheddar, grated • 40g Parmesan, grated To serve: • Steamed green beans 1. Make the sauce: Sauté onion, carrot, celery, and garlic in olive oil for 8–10 mins until soft. Add mince and brown well. Stir in tomato paste, Worcestershire, thyme, bay, stock, and tinned tomatoes. Add beans, season, and simmer 25–30 mins until rich and thickened. 2. Make béchamel: Melt butter until golden and nutty. Stir in flour and cook 1–2 mins. Gradually whisk in warm milk until smooth. Simmer 5–10 mins until thick. Season with nutmeg, salt, and pepper. 3. Assemble: Layer meat sauce, lasagna sheets, and béchamel in a baking dish. Finish with béchamel on top. 4. Bake: Bake at 180°C (fan) for 30–35 mins. Add cheese on top, bake another 5–10 mins until golden and bubbling. 5. Serve: Rest for 5–10 mins before slicing. Serve with green beans. #fromscratch #familydinner #30minutemeals #lasagne
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37.0K
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12mo ago
tylerbutt_eats
Lasagne 🔥 more recipes in the Salty Flavours Club (start FREE trial now) Ingredients For the sauce: • 500g beef mince @magnessfarms • 1 onion, finely diced • 1 large carrot, finely diced • 2 celery sticks, finely diced • 2–3 garlic cloves, finely chopped • 2 tbsp tomato paste • 1 tbsp Worcestershire sauce @leaandperrinsuk • 1 tsp dried thyme or a few fresh sprigs • 1 bay leaf • 1 beef stock cube or pot or 500ml @frejafoods • 1 x 400g tin chopped tomatoes • 1 x 400g tin cannellini or butter beans (or green/brown lentils), drained • Salt and black pepper • Olive oil For the browned butter béchamel: • 60g unsalted butter • 60g plain flour • 750ml whole milk (warmed) • Nutmeg, to taste • Salt and black pepper To assemble: • 9–12 lasagna sheets • 80g mature cheddar, grated • 40g Parmesan, grated To serve: • Steamed green beans 1. Make the sauce: Sauté onion, carrot, celery, and garlic in olive oil for 8–10 mins until soft. Add mince and brown well. Stir in tomato paste, Worcestershire, thyme, bay, stock, and tinned tomatoes. Add beans, season, and simmer 25–30 mins until rich and thickened. 2. Make béchamel: Melt butter until golden and nutty. Stir in flour and cook 1–2 mins. Gradually whisk in warm milk until smooth. Simmer 5–10 mins until thick. Season with nutmeg, salt, and pepper. 3. Assemble: Layer meat sauce, lasagna sheets, and béchamel in a baking dish. Finish with béchamel on top. 4. Bake: Bake at 180°C (fan) for 30–35 mins. Add cheese on top, bake another 5–10 mins until golden and bubbling. 5. Serve: Rest for 5–10 mins before slicing. Serve with green beans. #fromscratch #familydinner #30minutemeals #lasagne
Comment “PIES” for the pie season 2 recipe book! 🥧📚 Steak & Ale Pie 🔥 600g braising steak, diced 2 tbsp plain flour 1 tbsp oil 2 onions, sliced 250g mushrooms, sliced 2 cloves garlic, crushed 300ml ale 300ml beef stock 1 tbsp tomato purée 1 tsp Worcestershire sauce 1 sprig thyme 1 egg, beaten (for glazing) 1. Brown floured beef in oil; remove. Add onions, cook 10 mins. Add mushrooms and garlic. 2. Stir in purée, ale, stock, Worcestershire, and thyme. Return beef and simmer 1.5 hrs until thick. Cool. 3. Make hot water crust (melt butter with milk & water, mix into flour). Line pie dish or loaf tin. 4. Fill and top with remaining pastry or, for lid-only, top the stew with puff pastry. Seal and glaze. 5. Bake 200°C (fan 180°C): 25-30 mins for lid-only #pie #familydinner #30minutemeals
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6mo ago
tylerbutt_eats
Comment “PIES” for the pie season 2 recipe book! 🥧📚 Steak & Ale Pie 🔥 600g braising steak, diced 2 tbsp plain flour 1 tbsp oil 2 onions, sliced 250g mushrooms, sliced 2 cloves garlic, crushed 300ml ale 300ml beef stock 1 tbsp tomato purée 1 tsp Worcestershire sauce 1 sprig thyme 1 egg, beaten (for glazing) 1. Brown floured beef in oil; remove. Add onions, cook 10 mins. Add mushrooms and garlic. 2. Stir in purée, ale, stock, Worcestershire, and thyme. Return beef and simmer 1.5 hrs until thick. Cool. 3. Make hot water crust (melt butter with milk & water, mix into flour). Line pie dish or loaf tin. 4. Fill and top with remaining pastry or, for lid-only, top the stew with puff pastry. Seal and glaze. 5. Bake 200°C (fan 180°C): 25-30 mins for lid-only #pie #familydinner #30minutemeals
BBQ Ribeye Ciabatta with Chimichurri, Charred Peppers, Emmental & Burnt Lemon 🥩 Ingredients 2 @sainsburys Taste the Difference 30-day matured ribeye steaks 1 long red pepper (Taste the Difference) 1 long yellow pepper (Taste the Difference) 3 slices Emmental cheese 2 ciabatta rolls, halved Olive oil Salt and black pepper 1-2 sprigs fresh rosemary, finely chopped 1-2 sprigs fresh thyme, finely chopped 1 lemon, halved Chimichurri: Small bunch fresh parsley, finely chopped Small bunch fresh coriander, finely chopped 2 garlic cloves, finely grated 1 red chilli, finely chopped 1 tsp dried oregano 4 tbsp olive oil 1½ tbsp red wine vinegar ½ lemon, juiced Salt and black pepper Method 1. Marinate the Steaks Rub the ribeye steaks with olive oil, salt, black pepper, and plenty of finely chopped rosemary and thyme. Set aside to come up to room temperature while you prep the rest. 2. Make the Chimichurri Combine the parsley, coriander, garlic, chilli, oregano, olive oil, red wine vinegar, and lemon juice in a bowl or food processor. Season with salt and pepper, stir well or blitz roughly and set aside so the flavours develop. 3. Char & Steam the Peppers Rub the whole peppers with olive oil and a little salt. Grill directly on a hot BBQ, turning until blistered and blackened all over (about 8-10 mins). Transfer straight into a bowl, cover with clingfilm, and leave to steam and soften. 4. Cook the Steaks & Toast the Ciabatta: Grill the steaks over high heat for 2-3 mins each side (medium-rare) or to your liking. Rest under foil. Grill the halved lemon, cut side down, until nicely charred. Toast the ciabatta, cut side down, until golden and crisp. 5. Peel Peppers, Build & Melt: Peel the skins off the peppers, discard seeds and stalk, then slice into strips or chunks. Spread chimichurri generously over the toasted ciabatta bases. Layer up with sliced steak and the charred peppers, then top with Emmental. Place the open sandwiches back onto the BBQ (indirect heat, lid down if possible) just until the cheese melts. Remove from the grill, squeeze burnt lemon over the cheese, steak and peppers, sandwich with the top ciabatta, press, and slice to serve. #ad
1.52M
7.17K
39
8mo ago
tylerbutt_eats
BBQ Ribeye Ciabatta with Chimichurri, Charred Peppers, Emmental & Burnt Lemon 🥩 Ingredients 2 @sainsburys Taste the Difference 30-day matured ribeye steaks 1 long red pepper (Taste the Difference) 1 long yellow pepper (Taste the Difference) 3 slices Emmental cheese 2 ciabatta rolls, halved Olive oil Salt and black pepper 1-2 sprigs fresh rosemary, finely chopped 1-2 sprigs fresh thyme, finely chopped 1 lemon, halved Chimichurri: Small bunch fresh parsley, finely chopped Small bunch fresh coriander, finely chopped 2 garlic cloves, finely grated 1 red chilli, finely chopped 1 tsp dried oregano 4 tbsp olive oil 1½ tbsp red wine vinegar ½ lemon, juiced Salt and black pepper Method 1. Marinate the Steaks Rub the ribeye steaks with olive oil, salt, black pepper, and plenty of finely chopped rosemary and thyme. Set aside to come up to room temperature while you prep the rest. 2. Make the Chimichurri Combine the parsley, coriander, garlic, chilli, oregano, olive oil, red wine vinegar, and lemon juice in a bowl or food processor. Season with salt and pepper, stir well or blitz roughly and set aside so the flavours develop. 3. Char & Steam the Peppers Rub the whole peppers with olive oil and a little salt. Grill directly on a hot BBQ, turning until blistered and blackened all over (about 8-10 mins). Transfer straight into a bowl, cover with clingfilm, and leave to steam and soften. 4. Cook the Steaks & Toast the Ciabatta: Grill the steaks over high heat for 2-3 mins each side (medium-rare) or to your liking. Rest under foil. Grill the halved lemon, cut side down, until nicely charred. Toast the ciabatta, cut side down, until golden and crisp. 5. Peel Peppers, Build & Melt: Peel the skins off the peppers, discard seeds and stalk, then slice into strips or chunks. Spread chimichurri generously over the toasted ciabatta bases. Layer up with sliced steak and the charred peppers, then top with Emmental. Place the open sandwiches back onto the BBQ (indirect heat, lid down if possible) just until the cheese melts. Remove from the grill, squeeze burnt lemon over the cheese, steak and peppers, sandwich with the top ciabatta, press, and slice to serve. #ad

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

Tyler Butt - Nutrition & Home Cooking (@tylerbutt_eats) has 1.40M Instagram followers with a 1.90% engagement rate over the past 12 months. Across 196 posts, Tyler Butt - Nutrition & Home Cooking received 2.66M total likes and 144M impressions, averaging 13.6K 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 April 2026.
What is Tyler Butt - Nutrition & Home Cooking's Instagram engagement rate?+
Tyler Butt - Nutrition & Home Cooking's Instagram engagement rate is 1.90% over the last 12 months, based on 196 posts.
How many likes does Tyler Butt - Nutrition & Home Cooking get on Instagram?+
Tyler Butt - Nutrition & Home Cooking received 2.66M total likes across 196 posts in the last 12 months, averaging 13.6K likes per post.
How many Instagram impressions does Tyler Butt - Nutrition & Home Cooking get?+
Tyler Butt - Nutrition & Home Cooking's Instagram content generated 144M total impressions over the last 12 months.