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10mo ago
eatlikeanadult
Recipe 1 Thor’s hammer beef shin joint (I used a 4kg joint) 20g Mediterranean rub 250g beef stock 1. cut away any excess fat and sinew from the beef, tying up the joint with butcher’s twine so it holds its shape. 2. Render down the fat you just cut off and brush that tallow on to the joint. Follow that up with a good covering of the rub you’re using. I do all this in a baking tray which I’ll also smoke the joint in. 3. Smoke at 225°F (107°C) until it hits 170°F (76°C) internal. This will take around 4 to 5 hours. 4. Pour the beef stock into the baking tray and cover the whole thing with foil. Continue to cook in the smoker/grill or transfer to the oven at the same temperature until it hits 205°F (96°C). 5. Open up the foil to allow the steam to escape then loosely close and allow to rest for 1 hour. Smoked Beef Shin Ragu 700g smoked beef shin 800g tinned tomatoes 250g passata 250g beef stock 185g tomato Paste 2 medium carrots 3 stalk celery 1 large onion 3/4 bottle Chianti red wine Extra Virgin Olive Oil Salt Corn Starch (Optional) Rosemary Sage Black Pepper Bay Leaf 1. Chop or mince your vegetables for the sofrito and put to one side. 2. Bring a heavy bottom pan to a medium heat and cover the base with olive oil. 3. Add the sofrito and cook until most of the moisture is sweated off. Add in the tomato paste and cook until it starts to stick to the bottom of the pan a little. 4. Go in with the red wine and reduce down by half and add in the meat, crushed tomatoes, passata, beef stock, and a boquet garni of all the fresh herbs. 5. Cook until it’s reduced to a thickness you want for the lasagna. Personally I like it to be very thick to avoid a watery lasagne. Bechamel Sauce 1l milk 100g unsalted Butter 100g plain flour Salt Fresh Nutmeg White Pepper Lasagne Sheets 300g 00 flour 3 eggs 1 yolk 500g 00 flour 5 eggs Assembly Lasagne Sheets 4 layers Make sure there’s no pasta sheet showing at the top that would otherwise dry up when cooking. 165°C for 40 minutes to allow the pasta to absorb the ragu and bechamel. First 20 mins is covered with tin foil. Cover with a cloth and let it rest for up to 10 minutes.
3.12M
873
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6mo ago
eatlikeanadult
AD Friends moving into a new house + their first Christmas there = Friendsmas 🎄 A big milestone… and a lot of hosting pressure. Cooking is my love language, so I wanted to ease the stress and share the gift of flavour by bringing a few sides that deliver instant wow. I made three festive classics, all using @SCHWARTZ UK — their super strong, diverse range of quality herbs, spices and recipe mixes make it so easy to put your own delicious twist on familiar dishes. • Sausage rolls with a sweet & smoky bacon jam (that warming depth from Schwartz ground cloves 👌) • Braised red cabbage where Schwartz cinnamon really shines • Crispy battered parsnips with Schwartz garlic & thyme Simple food, big flavour, great company — exactly what Friendsmas should be. RECIPES (SAVE THIS ⤵️) Braised Red Cabbage Red cabbage, onion, apple, vinegar, sugar, splash of wine or water Schwartz cloves + cinnamon → Braise low & slow until soft, glossy and sweet-sharp Garlic & Thyme Battered Parsnips Parsnips, flour, cold sparkling water Schwartz garlic granules + dried thyme → Batter, fry hot, season immediately Bacon Jam Sausage Rolls Bacon, onion, sugar, vinegar Schwartz thyme + a pinch of ground cloves → Reduce to jam, spread thin, roll, egg wash, bake till deeply golden When it matters, flavour is the gift. #ShareTheGiftOfFlavour #SchwartzRecipe
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11mo ago
eatlikeanadult
Summer sharing plates sorted! 🌞 This beautiful Mediterranean spread was made with just ONE seasoning – Schwartz’s new The Smoky One All Rounder. Not everyone has time to spend ages in the kitchen coming up with the perfect flavour combinations! If that’s you, these All-Rounder Seasonings are brilliant. Instead of buying 6 different herbs & spices, get one that’s expertly blended by Schwartz and delivers flavour right first time! The Smoky One has incredible depth – smoked paprika, red pepper, tomato – it makes simple ingredients taste like you've been cooking all day. I used it on potatoes, veg and chicken. Each dish had its own character but worked beautifully together. The range comes in four flavours: Spicy, Zesty, Smoky and Garlic. Honestly, they work on everything – meat, fish, veg, salads, roasts – perfect for people short on time but still want delicious tasting meals! Recipes below 👇 📍 Available at Tesco, Asda, Morrisons & Ocado. — Potatoes (Serves 2) 700g potatoes 2 tsp salt 1.5 tsp bicarb 100ml olive oil Flat-leaf parsley Peel/cube potatoes (2cm), boil w/ salt & bicarb 8 mins. Strain, let steam off, season w/ The Smoky One + oil. Toss until edges burr. Roast 220°C 20 mins, flip, roast 20–25 mins. Spicy Salsa 4 tbsp olive oil 1 tbsp flour 3 tsp The Smoky One 180ml hot chicken stock 1 tsp vinegar Salt & pepper Make a roux (oil + flour 2 mins). Off heat, add spice. Back on heat, whisk in stock. Off heat, add vinegar + season. Garlic Mayo 150g mayo 1 garlic clove Mince and mix. To serve Top potatoes w/ garlic mayo, salsa, parsley. — Smoky Veg & Burrata (Serves 2-3) 1 pepper, 1 courgette, 1 onion 1 tbsp The Smoky One 3 tbsp olive oil 1 tbsp lemon juice 2 tsp salt 1 burrata 100g rocket Optional: chilli flakes, pepper Slice veg, toss w/ seasoning, oil, lemon, salt. Grill until tender. Tear burrata, top w/ veg & rocket. Add salsa & chicken juices if you like. Garnish. — Smoky Roast Chicken Thighs (Serves 2-3) 4 skin-on thighs 2 tbsp olive oil 2 tbsp The Smoky One 2 tsp lemon juice 1 tsp salt Mix all, coat chicken, roast 240°C 30–40 mins. @SCHWARTZ UK #FlavourUpEveryDish #Allrounders #Schwartz #SchwartzRecipe #AD
2.59M
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9mo ago
eatlikeanadult
Chicken legs cost a fraction of what breasts do, yet they’re so much more flavourful. These sausage-stuffed chicken legs are perfect for a weeknight dinner or your next Sunday roast. Here’s the recipe For the chicken 2 chicken legs 2 sausages 2 tsp Italian seasoning 1 tsp chilli flakes Salt & pepper 2 sprigs rosemary ½ bulb garlic 4 shallots 1 tbsp black peppercorns 1. Debone the chicken and save the trim and bones. 2. Lay them out flat, skin side down, and season with salt, Italian seasoning, chilli flakes and pepper. 3. Cut open the sausages and roll the meat into two balls. 4. Place in the middle of the chicken and roll around to form balls. 5. Tie with butcher’s twine and set aside. 6. Brown the bones and trim in oil on medium heat in an oven-safe pan. 7. Add rosemary, garlic, shallots (in skins) and peppercorns. 8. Place stuffed chicken legs on top, brush with butter, season, and roast at 240°C for 20 mins, then 180°C for 20 more. 9. Rest covered in the warm oven. For the gravy 1 tbsp plain flour 150ml dry white wine 200ml chicken stock 2 tsp red wine vinegar 1. Sprinkle flour over roasted bits in the pan and cook until golden. 2. Deglaze with wine and reduce for 2–3 mins. 3. Add stock and simmer 10 mins to thicken. 4. Strain and finish with red wine vinegar and salt to taste. 5. Serve with roast or mash potatoes and braised red cabbage.
2.14M
180K
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5mo ago
eatlikeanadult
Gochujang chicken thighs with pickled cucumber and gochujang crispy potato salad. Find the full recipe on eatlikeanadult.com (clickable link in bio)
1.02M
105K
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12mo ago
eatlikeanadult
Recipe 1 Thor’s hammer beef shin joint (I used a 4kg joint) 20g Mediterranean rub 250g beef stock 1. cut away any excess fat and sinew from the beef, tying up the joint with butcher’s twine so it holds its shape. 2. Render down the fat you just cut off and brush that tallow on to the joint. Follow that up with a good covering of the rub you’re using. I do all this in a baking tray which I’ll also smoke the joint in. 3. Smoke at 225°F (107°C) until it hits 170°F (76°C) internal. This will take around 4 to 5 hours. 4. Pour the beef stock into the baking tray and cover the whole thing with foil. Continue to cook in the smoker/grill or transfer to the oven at the same temperature until it hits 205°F (96°C). 5. Open up the foil to allow the steam to escape then loosely close and allow to rest for 1 hour. Smoked Beef Shin Ragu 700g smoked beef shin 800g tinned tomatoes 250g passata 250g beef stock 185g tomato Paste 2 medium carrots 3 stalk celery 1 large onion 3/4 bottle Chianti red wine Extra Virgin Olive Oil Salt Corn Starch (Optional) Rosemary Sage Black Pepper Bay Leaf 1. Chop or mince your vegetables for the sofrito and put to one side. 2. Bring a heavy bottom pan to a medium heat and cover the base with olive oil. 3. Add the sofrito and cook until most of the moisture is sweated off. Add in the tomato paste and cook until it starts to stick to the bottom of the pan a little. 4. Go in with the red wine and reduce down by half and add in the meat, crushed tomatoes, passata, beef stock, and a boquet garni of all the fresh herbs. 5. Cook until it’s reduced to a thickness you want for the lasagna. Personally I like it to be very thick to avoid a watery lasagne. Bechamel Sauce 1l milk 100g unsalted Butter 100g plain flour Salt Fresh Nutmeg White Pepper Lasagne Sheets 300g 00 flour 3 eggs 1 yolk 500g 00 flour 5 eggs Assembly Lasagne Sheets 4 layers Make sure there’s no pasta sheet showing at the top that would otherwise dry up when cooking. 165°C for 40 minutes to allow the pasta to absorb the ragu and bechamel. First 20 mins is covered with tin foil. Cover with a cloth and let it rest for up to 10 minutes.
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11mo ago
eatlikeanadult
Saucier Roast Chicken. Feels so much easier to make gravy. And the brining will give you the best chicken of your life. **Brining** 1 whole chicken 2L water 36g salt 2.5g sodium bicarb sodium bicarb 1 lemon 2 bay leaves 2 sprigs rosemary 4 sprigs thyme **Cooking** 2 medium carrots 2 stalks celery 1 large onion 2 tbsp butter Chicken stock Plain flour Dry white wine 1 tbsp chicken gravy granules 1. Bring all the brine ingredients to a simmer for 1 minute and allow to cool completely. 2. Add the chicken and leave in the fridge overnight. Because the salt brine ratio is fairly low you can leave this up to 24 hours without it getting too salty. 3. Thoroughly rinse off the chicken, pat dry and and truss it up with 2.5 metres of butcher’s twine. 4. Brush with some clarified butter and season with salt and pepper. 5. Add the copped onion, carrot, celery, garlic, lemon and herbs from brining to the bottom of the pan with a splash of olive oil and mix. 6. Place the chicken on top of the veggies. 7. Cook at 240°C for 20 mins and then turn down the heat to 180°C until the internal temperature reaches 65°C. When that happens remove from the heat and leave to rest. **Making the gravy** 8. Put the pan with all of the juices and veggies in on medium heat stove top and add a couple of tablespoons of flour. Mix that in with all the veggies. Cook until you have some colour on the bottom of the pan. 9. Add in the white wine to deglaze and cook it off for a few minutes before adding the chicken stock. Cook for another 5 minutes and strain off into a smaller pan. Alternatively you can clean out the pan you cooked the chicken in and use that again. Add in a couple of tablespoons of chicken gravy granules to thicken or reduce to the desired consistency without the granules. A note on the pans: I had posted links, but the 3 quart pan is out of stock and it forwards to the 5 quart which is too big for my oven, so might be too big for yours too. I use @madein saucier pans. In this video I use 3 quart & 2 quart https://www.amazon.com/dp/B09S15HT32?tag=eatlikeanadul-20&geniuslink=true https://www.amazon.com/dp/B0B52KZLJM?tag=eatlikeanadul-20&geniuslink=true
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10mo ago
eatlikeanadult
The chicken alone with just oyster sauce and salt are so juicy! But I couldn’t leave you without a pan sauce too! Let me know in the comments if you want a video on the cabbage and broccoli too. Chicken 4 skin-on chicken thighs 3 tbsp oyster sauce Salt to season 1. Season the chicken skin liberally. 2. Start with a cold pan and no oil. I like to use a stainless steel pan as it gives great sucs (all the gubbins left at the bottom of the pan that some people call fond). 3. Start pan frying on medium low. If you’re unsure go lower than you think you need to. You can always turn it up later. 4. As the skin cooks the Maillard reaction will happen (the browning) and it will start to unstick. 5. Once you have the colour you want on the skin brush the it with the oyster sauce and place the whole thing in the oven. Clearly you need an oven-safe pan for this. 6. Cook at 180°C for 5 minutes and you should find the internal temperature is over 75°C. You can rest these under some kitchen foil on the counter top whilst you make the sauce, or you can leave them in the oven with the door ajar until the oven cools to around 40°C. They’ll keep at that temperature for easily 30 minutes. Pan Sauce 1 medium shallot 1 clove garlic, minced 1cm piece of peeled & minced ginger 80ml dry vermouth 1 tsp light soy sauce 1/2 tsp fish sauce 1 tsp rice vinegar 1 tsp mirin 200ml chicken stock 2 tsp lime juice 3 tbsp butter 1. Bring the pan to a medium heat and add the shallots. Cook until translucent. 2. Add in the minced garlic and ginger and cook for another minute. 3. Deglaze with some dry vermouth and reduce until ‘jammy’. 4. Add in the soy sauce, fish sauce (I used dark soy in the video which you can also do), rice vinegar and mirin. Cook for another minute. 5. Add in the chicken stock and reduce aggressively until the spatula traces through. 6. Turn the heat off to finish with lime juice and cold butter. Keep the pan moving to emulsify. **To serve** Hispi (sweatheart) cabbage with furikake Garlic & ginger Tenderstem broccoli Sticky jasmine rice with spring onion
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8mo ago
eatlikeanadult
Chicken Thighs with Oyster Pan Sauce, Miso Cabbage & Garlic–Ginger Broccoli 🍗🥬🥦 Serves 2 Chicken 4 skin-on thighs • 3 tbsp oyster sauce • salt 1️⃣ Season skin generously. Start in a cold dry stainless pan on medium-low. 2️⃣ As the skin browns (Maillard reaction), it’ll release naturally. 3️⃣ When golden, brush with oyster sauce and roast 5 min @ 180°C (core > 75°C). Rest under foil or keep warm in oven with the door ajar (~40°C). Pan Sauce Shallot • garlic • ginger • 80ml dry vermouth • 1 tsp light soy • ½ tsp fish sauce • 1 tsp rice vinegar • 1 tsp mirin • 200ml chicken stock • 2 tsp lime juice • 3 tbsp cold butter 1️⃣ Sauté shallot till translucent, then add garlic & ginger. 2️⃣ Deglaze with vermouth; reduce till jammy. 3️⃣ Add sauces, vinegar, mirin; cook 1 min. 4️⃣ Add stock, reduce till it traces with a spatula. 5️⃣ Off heat: add lime juice & cold butter, swirl to emulsify. Miso Crème Fraîche Cabbage 1 sweetheart cabbage (quartered) • splash mirin & rice vinegar • 100g crème fraîche • 2 tbsp white miso • 1 tsp sesame oil • ginger • lime juice • herbs • salt 1️⃣ Char cabbage on grill/pan. 2️⃣ Braise ¾ submerged with mirin & vinegar till tender. 3️⃣ Blend remaining ingredients to a herby miso crème. 4️⃣ Spoon between leaves & sprinkle furikake. Garlic–Ginger Broccoli 125g tenderstem • avocado oil • chilli oil • garlic • ginger • 1 tbsp soy • 1 tsp dark soy • 1 tsp mirin • 1 tsp sesame oil • 1 tsp starch • 2 tbsp water 1️⃣ Mix sauce. 2️⃣ Sear broccoli for colour; remove. 3️⃣ Add chilli oil, garlic & ginger; cook gently 3 min. 4️⃣ Return broccoli, pour sauce, cover to steam ~1 min.
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10mo ago
eatlikeanadult
Is steak haché just a fancy burger? And is it worth using up good steak for? Links to pans in my bio I used 600g steak in total with about another 100g of beef fat. Salt in total you want to keep to 1% of the total weight. So for 600g it’s 6g salt (in total, so if you’re dry brining include that in the 1%. Peppercorn Sauce 2 tbsp butter 1 medium banana shallot 1 large clove garlic 2 tsp peppercorns, roughly crushed 1 tbsp cognac 200ml beef stock 100ml double or whipping cream 1 tbsp Dijon mustard 2 tbsp fresh peppercorns 1 tsp grated horseradish 1 tbsp finely chopped parsley 1. After cooking your steak, add the butter to the pan and gently heat until it slightly browns. 2. Add in the finely diced shallot, cook for a minute and then add the minced garlic. 3. Add in the crushed peppercorns 4. Add the cognac to the pan and flame to burn off some of the alcohol. 6. Add the beef stock, double cream and mustard. 7. Add fresh peppercorns if using. 8. Reduce for 10 minutes until glossy. 9. Optionally grate in some fresh horseradish 10. I’m now in the camp of people that like to pass this through a fine sieve before serving, but you could serve without straining for sure.
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5mo ago
eatlikeanadult
Marco Pierre White’s roast chicken is wild. I found the technique, which is says they used at Claridges, in his autobiography from 2007. Hat tip to Gary from BigSpud on YouTube that put me on to this book and technique. He has a full video on his channel.
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4mo ago
eatlikeanadult
Make your lamb red wine sauce like this Full recipe is at eatlikeanadult.com
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2mo ago
eatlikeanadult
I still think pasta in restaurants is a good idea. Recipe for this and how you can adapt it to braise rather than smoke is on my website (link in bio)
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9mo ago
eatlikeanadult
100g diced mushrooms 1 medium shallot 1 clove garlic 250ml dry white wine 150ml chicken stock Juice of 1/2 a lemon 50g cold butter Kosher salt Freshly ground black pepper 5g chives 3g tarragon 1. With the chicken sucs in the pan, add 25g of butter, followed up by the diced mushrooms. 2. Add a little salt and let the water cook off those mushrooms. 3. As they’re starting to brown nicely, add in the shallot and garlic and cook until the onions are translucent. 4. Add in the wine and cook off some of the alcohol for about 5 minutes. 5. Next add in the chicken stock and allow to reduce by about half. Your spoon or spatula should leave a trace in the sauce. 6. Reduce the heat and add in the fresh finely cut herbs and the lemon juice. Cook for about a minute and turn off the heat. 7. Add in the remaining 25g of butter and keep stirring to emulsify. 8. Taste for seasoning and adjust as necessary. Options for herb combinations - Thyme + Parsley: A classic and balanced pairing. - Tarragon + Chive: Elegant and aromatic, great for French-inspired dishes. - Rosemary + Parsley: Adds warmth and freshness.
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6mo ago
eatlikeanadult
Miso glazed chicken thighs Find my recipes at eatlikeanadult.com (clickable link in my bio)
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11mo ago
eatlikeanadult
AD | Asian-Twisted Aglio e Olio Italian chefs might not approve, but this Asian ingredient transforms simple pasta into something incredible ✨ Michelin-starred chefs use @Lee Kum Kee Europe Premium Oyster Sauce far beyond traditional stir-fries. So I got inspired … The result? A glossy, savoury, rich pasta that bridges Italian technique with authentic Asian flavours. This is what happens when you're bold without borders - taking the classic aglio e olio and elevating it with Lee Kum Kee's Premium Oyster Sauce. The natural sugars caramelize with the garlic, creating that restaurant quality lacquer you can't get any other way. You can find Lee Kum Kee at @Tesco in the Asian aisle - it's a game changer for so many dishes beyond just Asian cooking. Ingredients (serves 2): 250g spaghetti 60ml olive oil 4 cloves garlic, thinly sliced 1/4 tsp chilli flakes 2 tbsp chopped fresh parsley 3 tbsp Lee Kum Kee Premium Oyster Sauce Method: Season the water with a few tablespoons of salt and cook the spaghetti a few minutes short of the packet instructions. Make sure you reserve a cup or so of the pasta cooking water. Add the olive oil to a cold pan and turn the hob on to a low temperature. Add the garlic and chilli flakes and allow the garlic to soften without getting any significant colour. Add the cooked pasta to the oil, stir to incorporate. Turn up the heat to medium and add a small ladle of the cooking water. Keep the spaghetti and the pan moving until the water emulsifies with the oil. It should be creamy and saucy. To make it saucier you can add a little bit more of the pasta water. That's essentially an aglio e olio, to which you'll add the Lee Kum Kee Premium Oyster Sauce and cook for a minute or so on low/medium. You can add in some soy sauce to taste and some extra Premium Oyster Sauce if you prefer. Additionally you can add in some medium rare sirloin steak. Pro tip: The key is that gentle emulsification with pasta water as that's what creates the silky texture that makes restaurant pasta so special. Who else loves experimenting with fusion flavours? This is just the beginning of what you can create when you think outside the box with authentic Asian ingredients. #TheTasteMakerClub #MoreThanFifthTaste
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1mo ago
eatlikeanadult
Balsamic Chicken Thighs with Red Wine Pan Sauce, Creamy Polenta & Rocket Salad Link to my recipes in my bio
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5d ago
eatlikeanadult
Why is chicken at restaurants so much better? The full process: 1. Salt the chicken skin liberally and place on a mesh baking tray for air flow. 2. Place in the fridge uncovered for 24-48 hours. 3. When you’re ready to cook, dab off the skin to make sure there’s no moisture there. 4. Place skin-side down in a stainless steel pan on a low (2 out of 10) heat. 5. Cook until the skin is golden, turn skin side up and then transfer the whole pan to an oven at 200°C for 5 to 10 minutes until they reach 85°C internal.
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2mo ago
eatlikeanadult
Lamb Chump with Red Wine Pan Sauce The fat cap on a chump steak renders down into your own cooking fat — no oil needed. From there it's a proper sear, a warm rest, and a simple red wine sauce built in the same pan. Red wine and lamb just make sense together; the tannins amplify the earthiness rather than fight it. Serve with buttery mash and pomegranate molasses carrots. Serves 2 | Prep 15 mins | Cook 25 mins INGREDIENTS 2 lamb chump steaks Salt and pepper 2 sprigs rosemary or thyme 2 garlic cloves (1 smashed, 1 minced) 1 shallot, finely chopped 150ml red wine 200ml beef stock 2 tbsp cold unsalted butter 2 tsp lemon juice (optional) METHOD 1. Salt the lamb and refrigerate 10–30 mins. Pat dry before cooking. 2. Heat a cast iron or stainless steel skillet over medium. Stand steaks on their fat cap until the pan has a pool of golden fat, 2–3 mins. Sear on all sides until deeply crusted. 3. Pull at 42–45°C (108–113°F). Rest on a rack with the fat, herbs, and smashed garlic poured over, in a 43°C (110°F) oven for up to 30 mins. 4. Sauté the shallot in the drippings over medium until translucent, 3–4 mins. Add minced garlic, cook 1 min. 5. Add the wine, scrape the pan, and reduce by half, about 5 mins. 6. Add stock and simmer until reduced by half and slightly thickened, 5–10 mins. 7. Off the heat, whisk in cold butter until glossy. Add lemon juice if using, season, and serve. Keeps in the fridge for up to 3 days. AD I’ve been using @Kalo to track my calories. I’m down 10kg so far! It’s so great for scanning full meals that you have no chance of quantifying otherwise.
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3mo ago
eatlikeanadult
A béarnaise-inspired pan sauce using the flavour left in the pan after your steak. All three recipes below. STEAK 2 sirloin steaks, avocado oil, 2 tbsp butter, rosemary, thyme, 2 garlic cloves, salt & pepper → Forward sear, baste with butter, herbs & garlic, then into a 75°C oven to finish. BÉARNAISE-INSPIRED PAN SAUCE (serves 2) 1 shallot (minced), 2 tbsp white wine vinegar, 120ml dry white wine, 120ml heavy cream, 1 tsp Dijon, 1–2 tbsp fresh tarragon, 1–2 tbsp cold butter, lemon juice (optional) → Soften shallot in the steak pan. Add vinegar and wine, reduce by half. Add cream, mustard and pepper, simmer until it coats a spoon. Off heat, stir in tarragon, then whisk in cold butter until glossy. Season, add lemon if needed. GARLICKY HARICOTS VERTS (serves 2) 250g haricots verts, 1 tbsp butter, 2 garlic cloves (thinly sliced), lemon, salt & pepper → Blanch 2–3 mins, shock in ice water, pat dry. Sauté garlic in butter until golden, toss beans through, season and finish with lemon. CRISPY SMASHED POTATOES (serves 2) 400g baby potatoes, 3 tbsp olive oil, salt & pepper → Boil until tender, steam dry, smash to 1cm. Roast at 220°C for 20–22 mins, flipping halfway, until golden. Finish with flaky salt.
Eat Like an Adult (@eatlikeanadult) Tiktok Stats & Analytics
Eat Like an Adult (@eatlikeanadult) has 211K Tiktok followers with a 6.56% engagement rate over the past 12 months. Across 25.0 videos, Eat Like an Adult received 1.37M total likes and 21.0M views, averaging 54.7K likes per video. This page tracks Eat Like an Adult's performance metrics, top content, and engagement trends — updated daily.
Eat Like an Adult (@eatlikeanadult) Tiktok Analytics FAQ
How many TikTok followers does Eat Like an Adult have?+
Eat Like an Adult (@eatlikeanadult) has 211K TikTok followers as of July 2026.
What is Eat Like an Adult's TikTok engagement rate?+
Eat Like an Adult's TikTok engagement rate is 6.56% over the last 12 months, based on 25.0 videos.
How many likes does Eat Like an Adult get on TikTok?+
Eat Like an Adult received 1.37M total likes across 25.0 videos in the last 12 months, averaging 54.7K likes per video.
How many TikTok views does Eat Like an Adult get?+
Eat Like an Adult's TikTok content generated 21.0M total views over the last 12 months.