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The ALL-NEW Hotel Chocolat Velvetiser 🔥🍫 @Hotel Chocolat Excited about this one. They’ve redesigned the Velvetiser and introduced 3 new colours (I went for chalk) The main upgrade is that now you can do both hot and cold drinking chocolate at the turn of a dial!! They’ve got a custom whisk that works with the InnerPod ridges to make their signature vortex-effect. In the box you get a cup for hot drinks and a glass for cold plus a box of mixed sachets to try their drinking chocolate range! Go check it out and pick your favourite colour & we’ll try out the cold feature next!! #hotelchocolat #hotchocolate
8.41M
46.5K
170
10mo ago
tylerbutt_eats
The ALL-NEW Hotel Chocolat Velvetiser 🔥🍫 @Hotel Chocolat Excited about this one. They’ve redesigned the Velvetiser and introduced 3 new colours (I went for chalk) The main upgrade is that now you can do both hot and cold drinking chocolate at the turn of a dial!! They’ve got a custom whisk that works with the InnerPod ridges to make their signature vortex-effect. In the box you get a cup for hot drinks and a glass for cold plus a box of mixed sachets to try their drinking chocolate range! Go check it out and pick your favourite colour & we’ll try out the cold feature next!! #hotelchocolat #hotchocolate
Salmon En Croute with Waffle Fries plus Honey and Thyme Carrots and Parsnips Tools Used • OXO Chef’s Mandoline great for chips • OXO Julienne and Y Peeler great for vegetables • OXO Twist and Stack Containers great for prepped veg or leftovers • OXO Cocktail Shaker and Double Jigger great for a fresh festive cocktail @OXO Europe Ingredients Salmon en croute • 4 salmon fillets, about 800 g, skin off • 2 sheets ready rolled puff pastry • 1 tsp olive oil • half onion, finely diced • 1 garlic clove, finely chopped • 100 g baby spinach • 2 tbsp cream cheese • 1 tbsp capers, chopped • 1 tbsp dill • Zest of 1 lemon • 1 beaten egg • Salt and pepper Waffle potatoes • 400 g potatoes • 1 tbsp olive oil • Zest of half lemon • 1 tbsp dill or parsley • Salt and pepper Roasted veg • 2 carrots, peeled with the OXO Good Grips Peeler • 1 parsnip, peeled • 1 red onion, wedges • 1 tbsp olive oil • 1 tsp honey • half tsp thyme • Salt and pepper Pomegranate French 75 • 50 ml gin • 100 to 120 ml pomegranate juice • 25 ml lemon juice • 15 ml sugar syrup • Prosecco to top • Pomegranate seeds and lemon twist 1. Roast carrots, parsnip and onion at 200 C fan for 35 minutes. 2. Slice potatoes on the OXO Chef’s Mandoline on the waffle setting, rotating between slices. Toss with oil, lemon zest, dill, salt and pepper. 3. Cook onion in oil for 3 minutes, add garlic, then wilt spinach. Squeeze out liquid and mix with cream cheese, lemon zest, capers and dill. 4. Assemble the en croute by layering filling and salmon between the pastry sheets. Seal, crimp, egg wash and chill. 5. Bake potatoes and veg, then add salmon after 10 minutes. Bake until golden and crisp. 6. Shake gin, pomegranate juice, lemon juice and sugar syrup with ice in the OXO Cocktail Shaker. Strain, top with prosecco, garnish and serve. #OXOWinterWarmers #SliceWithoutFear #StoreWithStyle
8.18M
14.4K
156
7mo ago
tylerbutt_eats
Salmon En Croute with Waffle Fries plus Honey and Thyme Carrots and Parsnips Tools Used • OXO Chef’s Mandoline great for chips • OXO Julienne and Y Peeler great for vegetables • OXO Twist and Stack Containers great for prepped veg or leftovers • OXO Cocktail Shaker and Double Jigger great for a fresh festive cocktail @OXO Europe Ingredients Salmon en croute • 4 salmon fillets, about 800 g, skin off • 2 sheets ready rolled puff pastry • 1 tsp olive oil • half onion, finely diced • 1 garlic clove, finely chopped • 100 g baby spinach • 2 tbsp cream cheese • 1 tbsp capers, chopped • 1 tbsp dill • Zest of 1 lemon • 1 beaten egg • Salt and pepper Waffle potatoes • 400 g potatoes • 1 tbsp olive oil • Zest of half lemon • 1 tbsp dill or parsley • Salt and pepper Roasted veg • 2 carrots, peeled with the OXO Good Grips Peeler • 1 parsnip, peeled • 1 red onion, wedges • 1 tbsp olive oil • 1 tsp honey • half tsp thyme • Salt and pepper Pomegranate French 75 • 50 ml gin • 100 to 120 ml pomegranate juice • 25 ml lemon juice • 15 ml sugar syrup • Prosecco to top • Pomegranate seeds and lemon twist 1. Roast carrots, parsnip and onion at 200 C fan for 35 minutes. 2. Slice potatoes on the OXO Chef’s Mandoline on the waffle setting, rotating between slices. Toss with oil, lemon zest, dill, salt and pepper. 3. Cook onion in oil for 3 minutes, add garlic, then wilt spinach. Squeeze out liquid and mix with cream cheese, lemon zest, capers and dill. 4. Assemble the en croute by layering filling and salmon between the pastry sheets. Seal, crimp, egg wash and chill. 5. Bake potatoes and veg, then add salmon after 10 minutes. Bake until golden and crisp. 6. Shake gin, pomegranate juice, lemon juice and sugar syrup with ice in the OXO Cocktail Shaker. Strain, top with prosecco, garnish and serve. #OXOWinterWarmers #SliceWithoutFear #StoreWithStyle
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
6.81M
36.8K
6
5mo 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
20 Minute Teriyaki Salmon Noodles FAKEAWAY🔥AD This is ideal for a quick dinner it’s full of protein, veg and flavour - absolutely bang on. Loads more recipes like this on the @PureGymOfficial app or blog! Serves: 2 Prep time: 10 mins Cook time: 20 mins Ingredients: 2 salmon fillets 3 tbsp teriyaki sauce 1 onion, diced 1 garlic clove, crushed 100g tender stem broccoli tips 1 carrot, peeled and cut into matchsticks 2 ramen noodle nests 1 spring onion, sliced 1/2 red chilli, sliced 1 tsp black sesame seeds Low-calorie oil spray Method: •⁠ ⁠Cut salmon fillet into chunks and pour over 2 tbsp of teriyaki sauce and mix well, leave to marinade for 30 minutes. •⁠ ⁠Cook ramen noodles as per packet instructions, drain and set aside. •⁠ ⁠Whilst the noodles are cooking, heat a frying pan with low-calorie oil spray and sauté onion and garlic for 2-3 minutes until softened. •⁠ ⁠Add broccoli and carrot and 1-2 tbsp water and fry off for a further 3-4 minutes until cooked. Remove and set aside. •⁠ ⁠Add salmon to the same pan and cook for 4-5 minutes until cooked through, remove and set aside with the vegetables. •⁠ ⁠Add noodles to the same pan and pour over remaining 1 tbsp teriyaki sauce, mix well. •⁠ ⁠Add salmon and vegetables back to the pan and gently combine until hot. •⁠ ⁠Served topped with spring onions, red chilli, and sesame seeds. #PureGym #FeelPureGymGood
3.91M
29.4K
90
5mo ago
tylerbutt_eats
20 Minute Teriyaki Salmon Noodles FAKEAWAY🔥AD This is ideal for a quick dinner it’s full of protein, veg and flavour - absolutely bang on. Loads more recipes like this on the @PureGymOfficial app or blog! Serves: 2 Prep time: 10 mins Cook time: 20 mins Ingredients: 2 salmon fillets 3 tbsp teriyaki sauce 1 onion, diced 1 garlic clove, crushed 100g tender stem broccoli tips 1 carrot, peeled and cut into matchsticks 2 ramen noodle nests 1 spring onion, sliced 1/2 red chilli, sliced 1 tsp black sesame seeds Low-calorie oil spray Method: •⁠ ⁠Cut salmon fillet into chunks and pour over 2 tbsp of teriyaki sauce and mix well, leave to marinade for 30 minutes. •⁠ ⁠Cook ramen noodles as per packet instructions, drain and set aside. •⁠ ⁠Whilst the noodles are cooking, heat a frying pan with low-calorie oil spray and sauté onion and garlic for 2-3 minutes until softened. •⁠ ⁠Add broccoli and carrot and 1-2 tbsp water and fry off for a further 3-4 minutes until cooked. Remove and set aside. •⁠ ⁠Add salmon to the same pan and cook for 4-5 minutes until cooked through, remove and set aside with the vegetables. •⁠ ⁠Add noodles to the same pan and pour over remaining 1 tbsp teriyaki sauce, mix well. •⁠ ⁠Add salmon and vegetables back to the pan and gently combine until hot. •⁠ ⁠Served topped with spring onions, red chilli, and sesame seeds. #PureGym #FeelPureGymGood
Which recipe is best? ALL NEW Velvetiser @Hotel Chocolat I tried the new cold drinking chocolate selection •⁠ ⁠Classic •⁠ ⁠⁠Crème Brûlée •⁠ ⁠⁠Mint •⁠ ⁠⁠Mandarin and Orange •⁠ ⁠⁠Banana Which is your favourite? Grab yours now online or in store🔥 #hotelchocolat #hotelchocolatevelvetiser
2.23M
24.2K
99
10mo ago
tylerbutt_eats
Which recipe is best? ALL NEW Velvetiser @Hotel Chocolat I tried the new cold drinking chocolate selection •⁠ ⁠Classic •⁠ ⁠⁠Crème Brûlée •⁠ ⁠⁠Mint •⁠ ⁠⁠Mandarin and Orange •⁠ ⁠⁠Banana Which is your favourite? Grab yours now online or in store🔥 #hotelchocolat #hotelchocolatevelvetiser
Slowly building the family's spice tolerance one dinner at a time, and the new Philadelphia Mexican Style is exactly the right level. Spicy, but not THAT spicy. It's a build-your-own BBQ chicken tostada board, everyone makes theirs how they like it. I always come back to Philadelphia for that creamy taste, but this has the perfect mix of deliciously cooling cream cheese and spicy jalapeno. Here's how to make it: BBQ Chicken Tostada Board (serves 4 to 6) Pickled onions: 1 red onion thinly sliced, 100ml red wine vinegar, 1 tbsp sugar, pinch of salt. Mix and leave to pickle. Chicken: 800g chicken thighs, 1 tbsp oil, 2 tsp smoked paprika, 1 tsp cumin, 1 tsp garlic granules, 1 tsp onion granules, ½ tsp chilli flakes, 1 tsp oregano, salt, pepper, juice of 1 lime. BBQ 5 to 6 min a side, rest, slice. Charred corn salsa: 2 corn cobs charred and cut off the cob, 200g tomatoes, 1 small red onion, handful coriander, juice of 1 lime, pinch of salt. To build: spread Philadelphia Mexican Style on each tostada and across the board, top with chicken, salsa, avocado, pickled onions, coriander and lime. Jalapeños optional. #AD @philadelphia_uki
2.07M
11.5K
4
2w ago
tylerbutt_eats
Slowly building the family's spice tolerance one dinner at a time, and the new Philadelphia Mexican Style is exactly the right level. Spicy, but not THAT spicy. It's a build-your-own BBQ chicken tostada board, everyone makes theirs how they like it. I always come back to Philadelphia for that creamy taste, but this has the perfect mix of deliciously cooling cream cheese and spicy jalapeno. Here's how to make it: BBQ Chicken Tostada Board (serves 4 to 6) Pickled onions: 1 red onion thinly sliced, 100ml red wine vinegar, 1 tbsp sugar, pinch of salt. Mix and leave to pickle. Chicken: 800g chicken thighs, 1 tbsp oil, 2 tsp smoked paprika, 1 tsp cumin, 1 tsp garlic granules, 1 tsp onion granules, ½ tsp chilli flakes, 1 tsp oregano, salt, pepper, juice of 1 lime. BBQ 5 to 6 min a side, rest, slice. Charred corn salsa: 2 corn cobs charred and cut off the cob, 200g tomatoes, 1 small red onion, handful coriander, juice of 1 lime, pinch of salt. To build: spread Philadelphia Mexican Style on each tostada and across the board, top with chicken, salsa, avocado, pickled onions, coriander and lime. Jalapeños optional. #AD @philadelphia_uki
AD Fakeaway Sticky Sesame Chicken 🔥 Full recipe can be found in the @PureGymOfficial blog 💪🏼 #PureGym #HereForIt #EverybodyWelcome
1.65M
18.4K
29
9mo ago
tylerbutt_eats
AD Fakeaway Sticky Sesame Chicken 🔥 Full recipe can be found in the @PureGymOfficial blog 💪🏼 #PureGym #HereForIt #EverybodyWelcome
Beetroot & Citrus Gravlax Bagels with @philadelphia_uki 🥯 #AD For the gravlax 500-600g side of salmon, skin on 120g raw beetroot, peeled 60g flaky sea salt 60g caster sugar 1 lemon, zest 1 orange, zest 1 tbsp chopped fresh dill 1 tsp cracked black pepper 1 tbsp vodka or gin (optional) To serve 4 bagels 200g @philadelphia_uki cream cheese ½ small red onion, thinly sliced 3-4 gherkins, sliced 1 tbsp capers Fresh dill Lemon wedges Black pepper       1.    Make the curing mix Grate the beetroot into a bowl. Add the salt, sugar, citrus zest, dill and cracked pepper. Mix together until it forms a bright, slightly wet cure.       2.    Cure the salmon Lay a large piece of cling film on the counter. Spread half the cure on the salmon skin side, place the fish on top, then pack the rest over the flesh.       3.    Weight and chill Place the wrapped salmon in a tray, put a small weight on top (a tin works well), and refrigerate for 18-24 hours. During this time the cure draws out moisture and gently firms the fish.       4.    Rinse and slice Unwrap the salmon and rinse off the cure under cold water. Pat dry thoroughly. Using a sharp knife, slice the gravlax very thinly at an angle, removing slices from the skin.       5.    Build the bagels Toast the bagels until golden. Spread generously with Philadelphia. Layer over slices of beetroot gravlax, then add pickled onion, gherkins, capers and fresh dill. Finish with black pepper and a squeeze of lemon.
1.50M
10.8K
44
3mo ago
tylerbutt_eats
Beetroot & Citrus Gravlax Bagels with @philadelphia_uki 🥯 #AD For the gravlax 500-600g side of salmon, skin on 120g raw beetroot, peeled 60g flaky sea salt 60g caster sugar 1 lemon, zest 1 orange, zest 1 tbsp chopped fresh dill 1 tsp cracked black pepper 1 tbsp vodka or gin (optional) To serve 4 bagels 200g @philadelphia_uki cream cheese ½ small red onion, thinly sliced 3-4 gherkins, sliced 1 tbsp capers Fresh dill Lemon wedges Black pepper       1.    Make the curing mix Grate the beetroot into a bowl. Add the salt, sugar, citrus zest, dill and cracked pepper. Mix together until it forms a bright, slightly wet cure.       2.    Cure the salmon Lay a large piece of cling film on the counter. Spread half the cure on the salmon skin side, place the fish on top, then pack the rest over the flesh.       3.    Weight and chill Place the wrapped salmon in a tray, put a small weight on top (a tin works well), and refrigerate for 18-24 hours. During this time the cure draws out moisture and gently firms the fish.       4.    Rinse and slice Unwrap the salmon and rinse off the cure under cold water. Pat dry thoroughly. Using a sharp knife, slice the gravlax very thinly at an angle, removing slices from the skin.       5.    Build the bagels Toast the bagels until golden. Spread generously with Philadelphia. Layer over slices of beetroot gravlax, then add pickled onion, gherkins, capers and fresh dill. Finish with black pepper and a squeeze of lemon.
Top #10 recipes of 2025 - 2/10 - Crispy Chicken Chinese Fakeaway 👌🏻🔥 - full recipe in the Salty Flavours Club under FAKEAWAY 🔥
1.32M
68.0K
200
6mo ago
tylerbutt_eats
Top #10 recipes of 2025 - 2/10 - Crispy Chicken Chinese Fakeaway 👌🏻🔥 - full recipe in the Salty Flavours Club under FAKEAWAY 🔥
Breaking down a sirloin & cooking it up 🥩 full guide & recipe in the salty flavours club 🔥
1.19M
77.1K
160
5mo ago
tylerbutt_eats
Breaking down a sirloin & cooking it up 🥩 full guide & recipe in the salty flavours club 🔥
Full salmon breakdown (written detailed guide in Salty Flavours Club) #salmon
1.19M
90.4K
188
4mo ago
tylerbutt_eats
Full salmon breakdown (written detailed guide in Salty Flavours Club) #salmon
Sausage, roasted veggie & chickpea tray bake 🔥 Ingredients 8 good-quality sausages (pork or chicken) 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.
1.18M
79.2K
90
8mo ago
tylerbutt_eats
Sausage, roasted veggie & chickpea tray bake 🔥 Ingredients 8 good-quality sausages (pork or chicken) 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 - 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
1.15M
46.9K
212
6mo 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
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
1.09M
50.4K
309
9mo ago
tylerbutt_eats
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
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
1.06M
45.3K
138
11mo 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
Marry Me Salmon Pasta 🔥 Ingredients • 3 salmon fillets, skin on (about 150g each) • 250g linguine • 1 tbsp olive oil • 1 small onion, finely diced • 3 garlic cloves, finely chopped • 2 tbsp sun-dried tomato paste (or chopped sun-dried tomatoes) + olives if you fancy! • 1 tsp dried oregano • 1 tsp smoked paprika • ½ tsp chilli flakes (optional) • 200ml chicken or vegetable stock • 150ml single cream (or double for richness) • 30g Parmesan, finely grated (plus more to serve) • Handful fresh basil leaves, torn • ½ lemon, juiced • Salt & black pepper 1. Cook the pasta (10 mins): Bring a large pot of salted water to the boil. Add linguine and cook until al dente (about 8-9 minutes). Drain, reserving a mug of pasta water, and rinse briefly to stop it cooking further. 2. Cook the salmon (6-7 mins): Heat olive oil in a large pan over medium heat. Season salmon with salt and pepper. Place skin-side down and cook for about 80% of the time on this side (5-6 minutes), then flip for 1 minute until just cooked through (internal temp around 55°C for medium). Remove and rest. 3. Build the flavour base (4 mins): In the same pan, add onion with a pinch of salt and cook until softened. Stir in garlic, sun-dried tomato’s or paste, oregano, smoked paprika, and chilli flakes. Cook for 1 minute until fragrant. 4. Make the sauce (5 mins): Pour in stock, simmer for 2 minutes, then reduce heat and stir in cream and Parmesan. Let bubble gently until slightly thickened. Add basil leaves, olives if using and toss in the cooked linguine, loosening with a splash of pasta water until silky. 5. Finish and serve: Squeeze over lemon juice, then plate the linguine with salmon fillets laid on top. Finish with extra Parmesan and fresh basil. Top Tips • Crisp skin is all about patience – don’t move the salmon until it naturally releases from the pan. • If you like it saucier, reserve more pasta water to swirl through at the end. • A little lemon zest grated over the top gives even more freshness. Serves 3 Nutrition (per serving): Calories: 615 Protein: 42g Carbs: 54g Fat: 25g Fibre: 4g #fromscratch #familydinner #30minutemeals
1.03M
53.2K
149
10mo ago
tylerbutt_eats
Marry Me Salmon Pasta 🔥 Ingredients • 3 salmon fillets, skin on (about 150g each) • 250g linguine • 1 tbsp olive oil • 1 small onion, finely diced • 3 garlic cloves, finely chopped • 2 tbsp sun-dried tomato paste (or chopped sun-dried tomatoes) + olives if you fancy! • 1 tsp dried oregano • 1 tsp smoked paprika • ½ tsp chilli flakes (optional) • 200ml chicken or vegetable stock • 150ml single cream (or double for richness) • 30g Parmesan, finely grated (plus more to serve) • Handful fresh basil leaves, torn • ½ lemon, juiced • Salt & black pepper 1. Cook the pasta (10 mins): Bring a large pot of salted water to the boil. Add linguine and cook until al dente (about 8-9 minutes). Drain, reserving a mug of pasta water, and rinse briefly to stop it cooking further. 2. Cook the salmon (6-7 mins): Heat olive oil in a large pan over medium heat. Season salmon with salt and pepper. Place skin-side down and cook for about 80% of the time on this side (5-6 minutes), then flip for 1 minute until just cooked through (internal temp around 55°C for medium). Remove and rest. 3. Build the flavour base (4 mins): In the same pan, add onion with a pinch of salt and cook until softened. Stir in garlic, sun-dried tomato’s or paste, oregano, smoked paprika, and chilli flakes. Cook for 1 minute until fragrant. 4. Make the sauce (5 mins): Pour in stock, simmer for 2 minutes, then reduce heat and stir in cream and Parmesan. Let bubble gently until slightly thickened. Add basil leaves, olives if using and toss in the cooked linguine, loosening with a splash of pasta water until silky. 5. Finish and serve: Squeeze over lemon juice, then plate the linguine with salmon fillets laid on top. Finish with extra Parmesan and fresh basil. Top Tips • Crisp skin is all about patience – don’t move the salmon until it naturally releases from the pan. • If you like it saucier, reserve more pasta water to swirl through at the end. • A little lemon zest grated over the top gives even more freshness. Serves 3 Nutrition (per serving): Calories: 615 Protein: 42g Carbs: 54g Fat: 25g Fibre: 4g #fromscratch #familydinner #30minutemeals
Air fryer Frozen Steak 🥩 Sorry for being so daring with your steak @magnessfarms 😆 Frozen 1-Inch Rib Eye Pre heat air fryer for 5 mins Airfry for 6 mins Flip Airfry for 6 mins Add butter, garlic, herbs Airfry for 1-2 mins Rest for 5 mins Slice, sprinkle with Rosemary Salty Flavours ENJOY Thinner steak? Half the time Medium? 2-3 mins longer Well done? Scroll on #airfryersteak #steak #fromscratch #familydinner
927K
33.8K
102
9mo ago
tylerbutt_eats
Air fryer Frozen Steak 🥩 Sorry for being so daring with your steak @magnessfarms 😆 Frozen 1-Inch Rib Eye Pre heat air fryer for 5 mins Airfry for 6 mins Flip Airfry for 6 mins Add butter, garlic, herbs Airfry for 1-2 mins Rest for 5 mins Slice, sprinkle with Rosemary Salty Flavours ENJOY Thinner steak? Half the time Medium? 2-3 mins longer Well done? Scroll on #airfryersteak #steak #fromscratch #familydinner
Top #10 recipes of 2025 - 3/10 - Marry Me Chicken 💍 - Full recipe in the Salty Flavours Club 👊🏻❤️
897K
56.5K
75
6mo ago
tylerbutt_eats
Top #10 recipes of 2025 - 3/10 - Marry Me Chicken 💍 - Full recipe in the Salty Flavours Club 👊🏻❤️
Creamy Salmon, feta, veg & butter bean tray bake! (Full recipe in the Salty Flavours Club) 🔥
847K
35.5K
87
3mo ago
tylerbutt_eats
Creamy Salmon, feta, veg & butter bean tray bake! (Full recipe in the Salty Flavours Club) 🔥
Gochujang Salmon Burgers with Quick Pickled Cucumber 🔥 For the burgers • 500g skinless salmon fillets • 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
746K
32.4K
81
11mo ago
tylerbutt_eats
Gochujang Salmon Burgers with Quick Pickled Cucumber 🔥 For the burgers • 500g skinless salmon fillets • 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

Tyler Butt Eats (@tylerbutt_eats) Tiktok Stats & Analytics

Tyler Butt Eats (@tylerbutt_eats) has 1.60M Tiktok followers with a 2.77% engagement rate over the past 12 months. Across 138 videos, Tyler Butt Eats received 1.92M total likes and 69.7M views, averaging 13.9K likes per video. This page tracks Tyler Butt Eats's performance metrics, top content, and engagement trends — updated daily.

Tyler Butt Eats (@tylerbutt_eats) Tiktok Analytics FAQ

How many TikTok followers does Tyler Butt Eats have?+
Tyler Butt Eats (@tylerbutt_eats) has 1.60M TikTok followers as of July 2026.
What is Tyler Butt Eats's TikTok engagement rate?+
Tyler Butt Eats's TikTok engagement rate is 2.77% over the last 12 months, based on 138 videos.
How many likes does Tyler Butt Eats get on TikTok?+
Tyler Butt Eats received 1.92M total likes across 138 videos in the last 12 months, averaging 13.9K likes per video.
How many TikTok views does Tyler Butt Eats get?+
Tyler Butt Eats's TikTok content generated 69.7M total views over the last 12 months.