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5.93M
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5mo 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
3.98M
103K
316
10mo 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
3.81M
13.6K
65
7mo 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.
3.61M
113K
4.08K
5mo ago
tylerbutt_eats
Top #10 recipes of 2025 - 2/10 - Crispy Chicken Chinese Fakeaway 👌🏻🔥 - COMMENT “FAKEAWAY” for the full recipe 🔥
2.90M
72.3K
1.61K
5mo ago
tylerbutt_eats
Top #10 recipes of 2025 - 7/10 - Slow Cooked Lamb Shoulder Stew 🔥🐑 - comment “SLOW” for all of my slow cooking recipes ❤️
2.74M
9.19K
32
8mo ago
tylerbutt_eats
AD Fakeaway Sticky Sesame Chicken 🔥
Full recipe can be found in the @puregymofficial blog 💪🏼
#PureGym #HereForIt #EverybodyWelcome
2.64M
67.5K
1.36K
5mo ago
tylerbutt_eats
Top #10 recipes of 2025 - 5/10 - Cheeseburger Smash Tacos 🔥 - Comment “SMASH TACOS” for the recipe 👌🏻
2.59M
57.6K
1.88K
5mo ago
tylerbutt_eats
Top #10 recipes of 2025 - 8/10 - Gochujang Salmon Burgers & a Quick Pickled Cucumber 🍔🥒 - Comment “BURGER” for the recipe 👊🏻❤️
2.30M
6.84K
54
4mo 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
1.91M
53.0K
2.23K
5mo ago
tylerbutt_eats
Top #10 recipes of 2025 - 3/10 - Marry Me Chicken 💍 - Comment ‘MARRY ME’ for the recipe 👊🏻❤️
1.79M
44.2K
705
5mo 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 😆)
1.68M
37.7K
1.30K
5mo ago
tylerbutt_eats
Top #10 recipes of 2025 - 4/10 - Salmon Fishcakes, charred veg & burnt lemon 🔥 - comment “FISHCAKES” for the recipe 🎣
1.68M
52.8K
484
7mo 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.
1.52M
29.0K
11.0K
7mo 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
1.52M
7.17K
39
9mo 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
1.48M
29.7K
253
11mo ago
tylerbutt_eats
Sweet & Savoury Puff Pastry Swirls 🔥
(Alternative recipes at the bottom)
Sweet Swirls
1 sheet ready-rolled puff pastry
3–4 tbsp Nutella
5–6 strawberries, finely sliced
1 egg, beaten
1 tbsp caster sugar
Savoury Swirls
1 sheet ready-rolled puff pastry
1–2 tbsp Marmite (or to taste)
80–100g grated cheese (cheddar or Red Leicester work well)
1 egg, beaten
1–2 tbsp grated parmesan (for topping)
1. Prep your pastry
Lay out both sheets of puff pastry on baking paper. If they’re a bit soft, chill them in the fridge for 5 minutes to make rolling easier.
2. Assemble the sweet swirl
Spread Nutella over one sheet, right to the edges. Evenly scatter the sliced strawberries on top. Starting from the long edge, roll up tightly into a log. Chill for 5 minutes if the dough is soft.
3. Assemble the savoury swirl
Spread Marmite thinly over the second sheet (a little goes a long way). Scatter over the grated cheese evenly. Roll up the same way into a log. Again, chill briefly if needed to make cutting easier.
4. Cut and finish
Slice each log into 10–12 swirls using a sharp knife. Place onto a lined baking tray, cut side up. Brush with beaten egg. Sprinkle the sweet ones with sugar, and the savoury with grated parmesan.
5. Bake until golden
Bake at 200°C (180°C fan) for 15–20 minutes, or until golden, crisp and bubbling. Cool slightly before serving.
– Savoury flavour ideas: Pesto & mozzarella, sundried tomato & feta, caramelised onion & cheddar, tapenade & goat’s cheese
– Sweet variations: Peanut butter & banana, raspberry jam & white chocolate, biscoff & chopped nuts
– Storage: Keep in an airtight container for 2–3 days. Best eaten fresh but can be crisped up in the oven.
– Freezer-friendly: Freeze unbaked swirls, then bake from frozen, adding 2–3 mins to the bake time.
#fromscratch #familydinner #30minutemeals
1.44M
24.7K
117
11mo ago
tylerbutt_eats
Thai Chicken & Gnocchi Cakes with Smashed Cucumber Salad 🔥
Ingredients
For the chicken cakes:
400g chicken breast, roughly chopped
1 tbsp Thai red curry paste
1 tbsp fish sauce
Zest of 1 lime
1 tsp sugar
2 spring onions, roughly chopped
A handful of fresh coriander or Thai basil
75g cooked gnocchi (or straight from pack if soft)
Neutral oil for frying
For the cucumber salad:
1/2 cucumber, halved lengthways and thinly sliced (or smashed)
1 spring onion, finely sliced
A handful of mint leaves
A handful of coriander leaves
Juice of 1/2 lime
1 tsp fish sauce or rice vinegar
1/2 tsp sugar
To serve:
Sweet chilli sauce
Steamed jasmine or coconut rice (optional)
1. Blitz the chicken mix – In a food processor, combine the chicken breast, red curry paste, fish sauce, lime zest, sugar, spring onions, herbs, and gnocchi. Blitz until just combined – it should hold together but keep a little texture.
2. Shape the cakes – With slightly wet or oiled hands, form into 8–10 small patties. If the mix feels soft, chill for 10 minutes to firm up before frying.
3. Make the salad – Toss the cucumber, spring onion, herbs, lime juice, fish sauce (or vinegar), and sugar in a bowl. Let it sit while the cakes cook to allow the flavours to meld.
4. Cook the cakes – Heat a little oil in a non-stick pan over medium heat. Fry the cakes for 3–4 minutes per side until golden and cooked through. Keep the pan juices.
5. Assemble and serve – Plate the salad and top with the hot chicken cakes. Drizzle over sweet chilli sauce and spoon the hot pan juices on top to bring everything together. Serve with rice if using.
#fromscratch #familydinner #30minutemeals
1.40M
28.7K
7.34K
7mo ago
tylerbutt_eats
Comment “PIES” for the full pie season recipe book 🔥
Chicken, Mushroom & Tarragon Filo Pot Pie
• 2 chicken breasts, sliced
• 1 onion, sliced
• 200g mushrooms, diced
• 2 garlic cloves, minced
• 1 tbsp butter
• 1 tbsp flour
• 250ml stock
• 2 tbsp crème fraîche
• 1 tsp mustard
• 1 tsp tarragon
• 1 pack of filo sheets
• 1 tbsp oil
1. Cook chicken until browned, remove.
2. Sauté onion and mushrooms 10 mins; add garlic & butter.
3. Stir in flour, then stock, mustard, crème fraîche, and herbs. Return chicken.
4. Spoon into dish or use the original pan of oven safe, top with scrunched filo brushed with oil.
5. Bake 190°C for 20-25 mins until crisp.
#fromscratch #familydinner #pieseason #chickenpotpie
1.37M
42.0K
166
9mo ago
tylerbutt_eats
Chicken Caesar Tacos 🌮🔥
For the chicken wraps:
• 500g chicken mince
• 3 large tortilla wraps
• 1 tsp smoked paprika (or sweet paprika)
• 1 tsp garlic granules
• Salt & pepper to taste
• 30g Parmesan, finely grated (plus extra for topping)
• 1 tbsp olive oil (for frying)
For the chickpeas:
• 200g tinned chickpeas, drained & patted dry (or cooked from dried)
• 1 tsp smoked paprika
• 1 tsp garlic granules
• 1 tsp olive oil
• Pinch of salt
For the salad & dressing:
• 2 large handfuls crisp lettuce (cos or romaine), shredded
• ¼ cucumber, diced
• 8 cherry tomatoes, quartered (optional)
• 3 tbsp Caesar dressing (plus extra to drizzle)
1. Crispy chickpeas first - Preheat the air fryer to 200°C. Toss the chickpeas with smoked paprika, garlic granules, olive oil, and salt. Air fry for 5 minutes, shaking halfway, until golden and crisp. Set aside.
2. Season the chicken - add chicken mince to the wrap (close to the edges) with smoked paprika, garlic granules, salt, and pepper until evenly combined.
3. Cook each wrap - Heat 1 tsp oil in a large frying pan over medium-high heat. Add the tortilla meat side down to the pan, pressing it down firmly for colour. Cook for 3-4 minutes until the chicken naturally releases from the pan. Flip carefully, top with Parmesan, and cook for 2-3 minutes with the lid on until the wrap is crispy & cheese has melted. Repeat with the remaining wraps and mince.
4. Assemble the salad - While the wraps cook, slice up lettuce, cucumber, and tomatoes (if you are using)
5. Build & slice - Lay each chicken-side-up wrap on a board. Top with the dressing, salad, scatter over crispy chickpeas, drizzle with extra Caesar dressing, and sprinkle more Parmesan on top. Fold in half, slice into 3 triangles, and serve immediately.
#fromscratch #familydinner #30minutemeals
1.28M
26.4K
604
4mo ago
tylerbutt_eats
Comment “SIRLOIN” for the full breakdown & steak cooking guide 🥩🔥
Tyler Butt - Nutrition & Home Cooking (@tylerbutt_eats) Instagram Stats & Analytics
Tyler Butt - Nutrition & Home Cooking (@tylerbutt_eats) has 1.40M Instagram followers with a 1.92% engagement rate over the past 12 months. Across 191 posts, Tyler Butt - Nutrition & Home Cooking received 2.13M total likes and 115M impressions, averaging 11.2K 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 June 2026.
What is Tyler Butt - Nutrition & Home Cooking's Instagram engagement rate?+
Tyler Butt - Nutrition & Home Cooking's Instagram engagement rate is 1.92% over the last 12 months, based on 191 posts.
How many likes does Tyler Butt - Nutrition & Home Cooking get on Instagram?+
Tyler Butt - Nutrition & Home Cooking received 2.13M total likes across 191 posts in the last 12 months, averaging 11.2K likes per post.
How many Instagram impressions does Tyler Butt - Nutrition & Home Cooking get?+
Tyler Butt - Nutrition & Home Cooking's Instagram content generated 115M total impressions over the last 12 months.