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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
153
11mo 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
9mo 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
3.92M
29.4K
90
8mo 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
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
2.08M
11.6K
4
4mo 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
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
34
6mo 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 🔥
1.35M
68.4K
198
9mo ago
tylerbutt_eats
Top #10 recipes of 2025 - 2/10 - Crispy Chicken Chinese Fakeaway 👌🏻🔥 - full recipe in the Salty Flavours Club under FAKEAWAY 🔥
I tried to film this 4 times.. there’s so much more to say but I hope this is ok for now. I truly believe this story needs to be told over and over again. Kate had an incredible father who gave everyone the world which still carries on today. We hope that this journey we can make him proud and in our own give back in the way that he did so well ❤️
1.34M
101K
285
3mo ago
tylerbutt_eats
I tried to film this 4 times.. there’s so much more to say but I hope this is ok for now. I truly believe this story needs to be told over and over again. Kate had an incredible father who gave everyone the world which still carries on today. We hope that this journey we can make him proud and in our own give back in the way that he did so well ❤️
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.
1.24M
80.7K
93
12mo 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 🔥
1.22M
78.6K
158
9mo 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
1.21M
91.4K
188
8mo ago
tylerbutt_eats
Full salmon breakdown (written detailed guide in Salty Flavours Club) #salmon
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
1.16M
47.0K
212
9mo 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
Are there 13 oranges in this bottle? & what do you do with the orange peel?! 🍊
957K
63.9K
145
4mo ago
tylerbutt_eats
Are there 13 oranges in this bottle? & what do you do with the orange peel?! 🍊
Top #10 recipes of 2025 - 3/10 - Marry Me Chicken 💍 - Full recipe in the Salty Flavours Club 👊🏻❤️
903K
56.6K
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9mo 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) 🔥
852K
35.6K
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6mo ago
tylerbutt_eats
Creamy Salmon, feta, veg & butter bean tray bake! (Full recipe in the Salty Flavours Club) 🔥
Ultimate Turkey Christmas 🔥 (full recipe in the Salty Flavours Club) #turkey NOT DRY!!
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28.0K
144
10mo ago
tylerbutt_eats
Ultimate Turkey Christmas 🔥 (full recipe in the Salty Flavours Club) #turkey NOT DRY!!
Honey-butter carrots 🥕 (Christmas recipes in the Salty Flavours Club)
668K
27.8K
159
10mo ago
tylerbutt_eats
Honey-butter carrots 🥕 (Christmas recipes in the Salty Flavours Club)
Veg-packed beef ragu my kids fave 🔥 (full recipe in Salty Flavours Club)
665K
49.1K
62
8mo ago
tylerbutt_eats
Veg-packed beef ragu my kids fave 🔥 (full recipe in Salty Flavours Club)
Slow-braised Venison Haunch with Creamy Cabbage, Crispy Potatoes & Spring Herb Sauce 🔥 (full recipe in the salty flavours club)
661K
38.6K
234
6mo ago
tylerbutt_eats
Slow-braised Venison Haunch with Creamy Cabbage, Crispy Potatoes & Spring Herb Sauce 🔥 (full recipe in the salty flavours club)
AD Beef Wellington, first attempt, how did I do?🎅🏼 I used @Waitrose & Partners Beef Chateaubriand 600 g, perfect for 2 to 4 on the Christmas table 🎄 The best way to spread Christmas cheer, say it with food 1. Seal the Chateaubriand in hot oil 1 min each side until golden, brush with Dijon, wrap tight, chill 2. Make duxelles, finely chop mushrooms, cook dry until no liquid, add shallots, garlic, thyme, finish with butter, cool completely 3. Blend spinach, egg, milk, flour, salt, melted butter for a green crepe, cook thin and trim 4. On cling film lay crepe, then prosciutto, spread duxelles, place beef, roll tight, chill 5. Wrap in puff pastry, egg wash, chill, score, flaky salt 6. Bake seam side down on a hot tray, 200 C fan for 30 to 35 mins, start checking at 28 7. Rest on a rack 15 mins, slice with a sharp knife Internal temps: rare remove at 42 to 43 C, medium rare 47 to 48 C, medium 50 to 52 C Tips, chill every stage, duxelles dry, bake hot and rest high, double egg wash Serve with Waitrose beef and bone marrow gravy, Wagyu dripping roast potatoes, carrots, and Yorkshires #homeoffoodlovers
604K
46.0K
211
11mo ago
tylerbutt_eats
AD Beef Wellington, first attempt, how did I do?🎅🏼 I used @Waitrose & Partners Beef Chateaubriand 600 g, perfect for 2 to 4 on the Christmas table 🎄 The best way to spread Christmas cheer, say it with food 1. Seal the Chateaubriand in hot oil 1 min each side until golden, brush with Dijon, wrap tight, chill 2. Make duxelles, finely chop mushrooms, cook dry until no liquid, add shallots, garlic, thyme, finish with butter, cool completely 3. Blend spinach, egg, milk, flour, salt, melted butter for a green crepe, cook thin and trim 4. On cling film lay crepe, then prosciutto, spread duxelles, place beef, roll tight, chill 5. Wrap in puff pastry, egg wash, chill, score, flaky salt 6. Bake seam side down on a hot tray, 200 C fan for 30 to 35 mins, start checking at 28 7. Rest on a rack 15 mins, slice with a sharp knife Internal temps: rare remove at 42 to 43 C, medium rare 47 to 48 C, medium 50 to 52 C Tips, chill every stage, duxelles dry, bake hot and rest high, double egg wash Serve with Waitrose beef and bone marrow gravy, Wagyu dripping roast potatoes, carrots, and Yorkshires #homeoffoodlovers
Full pie season recipes are linked 🔥 Meat Pie 🔥 (they can’t all be pretty 😆) For the Pastry 1 sheet shortcrust pastry (shop-bought or homemade) 1 sheet all-butter puff pastry 1 egg, beaten (for glaze) For the Filling 1 tbsp olive oil 600g beef mince (10-15% fat) @magnessfarms 1 onion, finely diced 2 carrots, diced 2 cloves garlic, crushed 1 tbsp tomato purée 1 tbsp flour 300ml beef stock 100ml red wine (optional) 1 tbsp Worcestershire sauce 1 tsp fresh thyme or ½ tsp dried 1 tsp smoked paprika (optional) 1 tin chickpeas, drained (optional) Salt and black pepper 1. Cook the filling • Heat the oil in a large pan. Brown the mince for 5-7 minutes until deep golden. • Add onion and carrot; cook 8-10 minutes until soft. • Stir in garlic and tomato purée; cook 1 minute. • Sprinkle over the flour, stir, then pour in the stock, wine (if using), Worcestershire sauce, thyme, paprika, salt and pepper. • Simmer gently for 20-25 minutes until thick and glossy. • Stir in chickpeas if using and simmer 5 minutes more. • Let the mixture cool completely before assembling - warm filling will soften the pastry. 2. Prepare the dish and pastry • Butter the pie dish generously, dust lightly with flour, and tap out the excess. • Lay in the sheet of shortcrust pastry, pressing it right to the edges so it lines the base and sides. • Trim any excess but leave a small overhang. 3. Assemble the pie • Spoon the cooled filling into the pastry case and spread it evenly. • Lay the puff pastry lid over the top. • Wet a fork lightly and press around the edge to seal the two pastries together. • Trim off any extra pastry with a sharp knife for a clean finish. • Cut a small steam hole in the centre. • Brush the top all over with beaten egg for shine. 4. Bake • Bake at 200 °C (fan 180 °C) for 35-40 minutes, until the top is puffed, golden and crisp. (DONT BURN IT LIKE ME) • Rest for 10 minutes before slicing so the filling sets slightly. #meatpie #pie
576K
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11mo ago
tylerbutt_eats
Full pie season recipes are linked 🔥 Meat Pie 🔥 (they can’t all be pretty 😆) For the Pastry 1 sheet shortcrust pastry (shop-bought or homemade) 1 sheet all-butter puff pastry 1 egg, beaten (for glaze) For the Filling 1 tbsp olive oil 600g beef mince (10-15% fat) @magnessfarms 1 onion, finely diced 2 carrots, diced 2 cloves garlic, crushed 1 tbsp tomato purée 1 tbsp flour 300ml beef stock 100ml red wine (optional) 1 tbsp Worcestershire sauce 1 tsp fresh thyme or ½ tsp dried 1 tsp smoked paprika (optional) 1 tin chickpeas, drained (optional) Salt and black pepper 1. Cook the filling • Heat the oil in a large pan. Brown the mince for 5-7 minutes until deep golden. • Add onion and carrot; cook 8-10 minutes until soft. • Stir in garlic and tomato purée; cook 1 minute. • Sprinkle over the flour, stir, then pour in the stock, wine (if using), Worcestershire sauce, thyme, paprika, salt and pepper. • Simmer gently for 20-25 minutes until thick and glossy. • Stir in chickpeas if using and simmer 5 minutes more. • Let the mixture cool completely before assembling - warm filling will soften the pastry. 2. Prepare the dish and pastry • Butter the pie dish generously, dust lightly with flour, and tap out the excess. • Lay in the sheet of shortcrust pastry, pressing it right to the edges so it lines the base and sides. • Trim any excess but leave a small overhang. 3. Assemble the pie • Spoon the cooled filling into the pastry case and spread it evenly. • Lay the puff pastry lid over the top. • Wet a fork lightly and press around the edge to seal the two pastries together. • Trim off any extra pastry with a sharp knife for a clean finish. • Cut a small steam hole in the centre. • Brush the top all over with beaten egg for shine. 4. Bake • Bake at 200 °C (fan 180 °C) for 35-40 minutes, until the top is puffed, golden and crisp. (DONT BURN IT LIKE ME) • Rest for 10 minutes before slicing so the filling sets slightly. #meatpie #pie

Tyler Butt Eats (@tylerbutt_eats) TikTok Stats & Analytics

Tyler Butt Eats (@tylerbutt_eats) has 1.60M TikTok followers with a 3.20% engagement rate over the past 12 months. Across 129 videos, Tyler Butt Eats received 1.62M total likes and 51.0M views, averaging 12.6K likes per video. This page tracks Tyler Butt Eats's performance metrics, top content, and engagement trends — updated daily. To benchmark @tylerbutt_eats against other accounts, use Socialpruf's TikTok competitor analysis tool.

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 October 2026.
What is Tyler Butt Eats's TikTok engagement rate?+
Tyler Butt Eats's TikTok engagement rate is 3.20% over the last 12 months, based on 129 videos.
How many likes does Tyler Butt Eats get on TikTok?+
Tyler Butt Eats received 1.62M total likes across 129 videos in the last 12 months, averaging 12.6K likes per video.
How many TikTok views does Tyler Butt Eats get?+
Tyler Butt Eats's TikTok content generated 51.0M total views over the last 12 months.
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Yes. Add @tylerbutt_eats to a competitor set with Socialpruf's TikTok competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.