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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
8.93M
511K
2.05K
10mo 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
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
184
7mo 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
160
4mo 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
6.8M
36.8K
5
2mo 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
3.9M
29.3K
92
2mo 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
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
2.55M
119K
757
10mo 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
1 month of stress-free dinners for 99p - code “SALTY” - join now🔥 Fakeaway Sweet & Sour Chicken 🤤 Ingredients For the chicken: • 500g chicken breast or thighs, diced • 4 tbsp cornflour • Salt and pepper • ¼ tsp MSG (optional) • Oil for frying (vegetable or sunflower) For the sauce: • 3 tbsp ketchup • 2 tbsp rice vinegar (or white vinegar) • 1.5 tbsp light soy sauce • 3 tbsp brown sugar • 1 tbsp pineapple juice or water • 1 tsp cornflour mixed with 2 tbsp water (slurry) • ¼ tsp MSG (optional) Veg: • 1 red pepper, chopped • 1 green pepper, chopped • 1 onion, chopped • ½ tin pineapple chunks (juice reserved) To serve: • 250g jasmine or basmati rice • Spring onions & sesame seeds (optional) 1. Wash your rice until the water runs clear. Water from rice up to first knuckle. Bring to boil, simmer for 10-15 minutes. Off heat & steam. 2. Coat the chicken in cornflour mixed with a pinch of salt, pepper, and MSG (if using). Toss well to coat evenly. 3. Fry the chicken in hot oil until crispy and golden. Remove and drain on kitchen paper. 4. Sauté the veg (peppers, onion, pineapple) in a large pan or wok over medium-high heat for 3–4 mins. 5. Stir together the sauce: ketchup, vinegar, soy sauce, sugar, pineapple juice, and MSG (if using). Add to the veg and simmer for 2–3 minutes. 6. Add the cornflour slurry, stir until the sauce thickens and gets glossy. (Optional - I didn’t need to do this - depending on how thick or runny your sauce is) 7. Toss the crispy chicken into the sauce just before serving for max crunch. 8. Serve with rice and top with spring onions or sesame seeds if you’d like. #fakeaway #fromscratch #familydinner #30minutemeals #sweetandsourchicken
2.52M
162K
559
11mo ago
tylerbutt_eats
1 month of stress-free dinners for 99p - code “SALTY” - join now🔥 Fakeaway Sweet & Sour Chicken 🤤 Ingredients For the chicken: • 500g chicken breast or thighs, diced • 4 tbsp cornflour • Salt and pepper • ¼ tsp MSG (optional) • Oil for frying (vegetable or sunflower) For the sauce: • 3 tbsp ketchup • 2 tbsp rice vinegar (or white vinegar) • 1.5 tbsp light soy sauce • 3 tbsp brown sugar • 1 tbsp pineapple juice or water • 1 tsp cornflour mixed with 2 tbsp water (slurry) • ¼ tsp MSG (optional) Veg: • 1 red pepper, chopped • 1 green pepper, chopped • 1 onion, chopped • ½ tin pineapple chunks (juice reserved) To serve: • 250g jasmine or basmati rice • Spring onions & sesame seeds (optional) 1. Wash your rice until the water runs clear. Water from rice up to first knuckle. Bring to boil, simmer for 10-15 minutes. Off heat & steam. 2. Coat the chicken in cornflour mixed with a pinch of salt, pepper, and MSG (if using). Toss well to coat evenly. 3. Fry the chicken in hot oil until crispy and golden. Remove and drain on kitchen paper. 4. Sauté the veg (peppers, onion, pineapple) in a large pan or wok over medium-high heat for 3–4 mins. 5. Stir together the sauce: ketchup, vinegar, soy sauce, sugar, pineapple juice, and MSG (if using). Add to the veg and simmer for 2–3 minutes. 6. Add the cornflour slurry, stir until the sauce thickens and gets glossy. (Optional - I didn’t need to do this - depending on how thick or runny your sauce is) 7. Toss the crispy chicken into the sauce just before serving for max crunch. 8. Serve with rice and top with spring onions or sesame seeds if you’d like. #fakeaway #fromscratch #familydinner #30minutemeals #sweetandsourchicken
Spaghetti Bolognese (beef & lentils) 🍝 Ingredients: - 500g beef mince @MagnessFarmsButchers - 1 tin lentils - 1 carrot, diced - 2 stalks celery, diced - half onion, diced - 60g dry pasta per person - 2-3 garlic cloves, minced - 1 tbsp tomato puree - 1 tbsp Worcestershire sauce - t tsp thyme, oregano - tin of tinned tomatoes - 1 beef stock cube - 100ml water - salt & pepper 1. Brown off your veggies & mince with garlic, salt & pepper for 5-10 mins 2. Add your tomato purée, cook off for 5 mins. Add your tinned tomatoes, lentils, stock, water, thyme & oregano. Simmer for 10-20 mins (you can do for a few hours to really build flavour) 3. Boil your water in a pan, add your pasta with a good pinch of salt & cook for around 10 mins (check your packet) 4. Add a spoonful (50-100ml) of pasta water and simmer for 5 mins 5. Plate up and top with Parmesan AND cheddar for maximum enjoyment Kitchen: @Burton Living #fromscratch #familydinner #30minutemeals
2.25M
113K
719
12mo ago
tylerbutt_eats
Spaghetti Bolognese (beef & lentils) 🍝 Ingredients: - 500g beef mince @MagnessFarmsButchers - 1 tin lentils - 1 carrot, diced - 2 stalks celery, diced - half onion, diced - 60g dry pasta per person - 2-3 garlic cloves, minced - 1 tbsp tomato puree - 1 tbsp Worcestershire sauce - t tsp thyme, oregano - tin of tinned tomatoes - 1 beef stock cube - 100ml water - salt & pepper 1. Brown off your veggies & mince with garlic, salt & pepper for 5-10 mins 2. Add your tomato purée, cook off for 5 mins. Add your tinned tomatoes, lentils, stock, water, thyme & oregano. Simmer for 10-20 mins (you can do for a few hours to really build flavour) 3. Boil your water in a pan, add your pasta with a good pinch of salt & cook for around 10 mins (check your packet) 4. Add a spoonful (50-100ml) of pasta water and simmer for 5 mins 5. Plate up and top with Parmesan AND cheddar for maximum enjoyment Kitchen: @Burton Living #fromscratch #familydinner #30minutemeals
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
2.22M
24.2K
105
6mo 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
KFC Zinger Burgers 🔥 For the Chicken: • 2 boneless chicken thighs or breasts • 200ml buttermilk (or milk + 1 tbsp lemon juice) • 1 tsp paprika • 1 tsp cayenne pepper • 1/2 tsp garlic powder • 1/2 tsp onion powder • 1/2 tsp salt • 1/4 tsp black pepper For the Coating: • 100g plain flour • 40g cornflour • 1 tsp paprika • 1/2 tsp cayenne pepper • 1/2 tsp garlic powder • 1/2 tsp white pepper • Pinch of salt (optional: MSG) To Fry: • Neutral oil for deep/shallow frying To Serve: • 2 brioche buns, toasted • Mayo mixed with a squirt of sriracha or hot sauce (or use spicy mayo) • Iceberg lettuce, shredded • Optional: cheese slice, pickles, or sliced tomato 1. Marinate the Chicken Mix the chicken with buttermilk, spices, and salt. Cover and marinate for at least 1 hour (overnight is better). (I did about 10 mins & was still delicious) 2. Make the Coating Mix flour, cornflour, and all coating spices in a bowl. Remove chicken from the marinade and dredge in the flour mix. Press firmly to get those crispy bits. 3. Double Dredge (Optional for Extra Crunch) Dip chicken back into a bit of buttermilk, then dredge again in flour mix. 4. Fry Heat oil to 170–180°C. Fry chicken for 5–7 mins (thighs) or 6–8 mins (breasts) until golden and cooked through. Drain on a wire rack. (You can test with a piece of bread or potato to see if it floats) 5. Assemble the Burger Toast the buns, spread spicy mayo on both sides, layer lettuce, then the crispy chicken, then more sauce. Add extras if using. #fromscratch #familydinner #30minutemeals #Fakeaway #kfc #zingerburger
1.89M
124K
540
10mo 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
AD Fakeaway Sticky Sesame Chicken 🔥 Full recipe can be found in the @PureGymOfficial blog 💪🏼 #PureGym #HereForIt #EverybodyWelcome
1.64M
18.4K
30
5mo 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 - 2/10 - Crispy Chicken Chinese Fakeaway 👌🏻🔥 - full recipe in the Salty Flavours Club under FAKEAWAY 🔥
1.3M
67.7K
211
3mo ago
tylerbutt_eats
Top #10 recipes of 2025 - 2/10 - Crispy Chicken Chinese Fakeaway 👌🏻🔥 - full recipe in the Salty Flavours Club under FAKEAWAY 🔥
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
46.8K
215
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
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.
1.14M
78.2K
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5mo 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.
Breaking down a sirloin & cooking it up 🥩 full guide & recipe in the salty flavours club 🔥
1.14M
74.5K
160
2mo ago
tylerbutt_eats
Breaking down a sirloin & cooking it up 🥩 full guide & recipe in the salty flavours club 🔥
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
1.1M
53.6K
274
11mo 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
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
1.06M
49.9K
306
5mo 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
1.01M
44.4K
138
7mo 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
Full salmon breakdown (written detailed guide in Salty Flavours Club) #salmon
986K
72.2K
180
1mo ago
tylerbutt_eats
Full salmon breakdown (written detailed guide in Salty Flavours Club) #salmon
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
984K
52.3K
151
6mo 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

Tyler Butt Eats (@tylerbutt_eats) Tiktok Stats & Analytics

Tyler Butt Eats (@tylerbutt_eats) has 1.60M Tiktok followers with a 3.48% engagement rate over the past 12 months. Across 145 videos, Tyler Butt Eats received 3.15M total likes and 91.1M views, averaging 21.7K 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 April 2026.
What is Tyler Butt Eats's TikTok engagement rate?+
Tyler Butt Eats's TikTok engagement rate is 3.48% over the last 12 months, based on 145 videos.
How many likes does Tyler Butt Eats get on TikTok?+
Tyler Butt Eats received 3.15M total likes across 145 videos in the last 12 months, averaging 21.7K likes per video.
How many TikTok views does Tyler Butt Eats get?+
Tyler Butt Eats's TikTok content generated 91.1M total views over the last 12 months.