Tyler Butt 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

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

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

One-Tray Mediterranean Sea Bass with Spiced Rice & Roasted Veg 🔥 • 2-3 sea bass fillets (skin on) @saffronfishco • 120g basmati or long grain rice • 1 red pepper, sliced • 1 courgette, sliced • 1 red onion, cut into wedges • 1 garlic clove, thinly sliced • ½ tsp smoked paprika • ½ tsp ground cumin • ¼ tsp turmeric • Zest of ½ lemon • 300ml hot stock (veg or chicken) • Olive oil • Salt & pepper To Finish: • Greek yogurt (for dolloping) • Handful of fresh parsley, chopped • Drizzle of extra virgin olive oil • Handful of pomegranate seeds 1. Preheat oven to 200–220°C. 2. In a deep roasting tray, mix rice, veg, garlic, spices, lemon zest, salt, pepper, and a drizzle of olive oil. 3. Pour over hot stock, cover tightly with foil, and bake for 25–30 mins. 4. Uncover, fluff rice, and nestle in the sea bass (skin-side up for crispier skin or skin down for a roasted top). 5. Bake uncovered for 8–10 mins until fish is just cooked. 6. Serve with dollops of yogurt, parsley, olive oil, and pomegranate. #fromscratch #familydinner #onepanmeal #onetraybake

20 min / One-Tray Chicken & halloumi flatbreads 👌🏻 An actual lazy go-to meal - the bite sized halloumi makes me happy lol Ingredients: • 4 chicken thighs • 2 peppers, sliced • 1/2 onion, sliced • 1 block of halloumi, cubed • tsp garlic, paprika • 4 x flatbreads • tbsp Yogurt • handful rocket, cucumber, tomatoes, red onion (whatever veg you like) • mayo/siracha/sweet chilli • olive oil, salt & pepper • parsley/coriander 1. Add your peppers, onions & chicken to a large tray. Mix your seasonings and oil. Roast at 220c for 15 mins 2. Cube your halloumi and add to the tray for 5-10 minutes 3. Flatbread, yogurt, rocket, veggies, chicken & halloumi, sauce, herbs - ENJOY #fromscratch #familydinner #30minutemeals

Thai Chicken & Gnocchi Cakes with Smashed Cucumber Salad 🔥 Ingredients For the chicken cakes: 400g chicken breast, roughly chopped 1 tbsp Thai red curry paste 1 tbsp fish sauce Zest of 1 lime 1 tsp sugar 2 spring onions, roughly chopped A handful of fresh coriander or Thai basil 75g cooked gnocchi (or straight from pack if soft) Neutral oil for frying For the cucumber salad: 1/2 cucumber, halved lengthways and thinly sliced (or smashed) 1 spring onion, finely sliced A handful of mint leaves A handful of coriander leaves Juice of 1/2 lime 1 tsp fish sauce or rice vinegar 1/2 tsp sugar To serve: Sweet chilli sauce Steamed jasmine or coconut rice (optional) 1. Blitz the chicken mix – In a food processor, combine the chicken breast, red curry paste, fish sauce, lime zest, sugar, spring onions, herbs, and gnocchi. Blitz until just combined – it should hold together but keep a little texture. 2. Shape the cakes – With slightly wet or oiled hands, form into 8–10 small patties. If the mix feels soft, chill for 10 minutes to firm up before frying. 3. Make the salad – Toss the cucumber, spring onion, herbs, lime juice, fish sauce (or vinegar), and sugar in a bowl. Let it sit while the cakes cook to allow the flavours to meld. 4. Cook the cakes – Heat a little oil in a non-stick pan over medium heat. Fry the cakes for 3–4 minutes per side until golden and cooked through. Keep the pan juices. 5. Assemble and serve – Plate the salad and top with the hot chicken cakes. Drizzle over sweet chilli sauce and spoon the hot pan juices on top to bring everything together. Serve with rice if using. #fromscratch #familydinner #30minutemeals

Crispy Fried Chicken Burgers 🤤🔥 Ingredients: 4 boneless chicken thighs 100ml buttermilk or yoghurt 100g plain flour 2 tsp dried oregano 2 tsp smoked paprika Salt and pepper Oil for frying 2 tbsp honey 1/4 white/red cabbage, shredded 1 carrot, grated 2 tbsp mayo Juice of 1 lemon Brioche Buns 2 tbsp cornflour 1 tsp baking powder 1. Marinate chicken in buttermilk & your seasonings for at least 30 minutes. 2. Mix flour, cornflour & baking powder with paprika, salt and pepper. Dredge chicken to coat. (Add a tbsp of buttermilk for extra craggily bits) 3. Add around 5cm of oil to a deep pot. Heat your oil to around 180 degrees C or until you can drop in bread/cube of potato and it floats. 4. Fry until golden and cooked through. 5. Grate your carrots and slice or use a peeler for fine cabbage. Add mayo, salt, pepper & lemon juice 6. Toast your buns lightly then load up with your slaw, burger, honey, mayo & fried chicken 7. Enjoy #fromscratch #familydinner #30minutemeals #chickenburger #friedchickenburger

#ad 🍑 Grilled Peach Split with @Waitrose & Partners Peach Melba Ice Cream & Raspberry Compote Ingredients 2 ripe peaches, halved and stones removed 1 tbsp soft brown sugar 1 tsp olive oil or melted butter 2 scoops Waitrose Peach Melba Ice Cream 1 scoop vanilla or clotted cream ice cream (optional) For the Raspberry Compote: 75g raspberries (fresh or frozen) 1 tsp sugar ½ tsp lemon zest Squeeze of lemon juice For the Mascarpone Cream: 2 tbsp mascarpone 1 tsp honey A few drops of vanilla extract To Finish: Crushed chocolate ginger biscuits Fresh mint #LetYourSummerSideOut #FoodToFeelGoodAbout AD

One-Tray Full English Breakfast 🍳🥓🍅🍄‍🟫 Ingredients 8-10 chipolata sausages (or your favourite sausages) 8 rashers streaky bacon 2-4 slices black pudding 250g cherry tomatoes, halved 200g button mushrooms, halved 1 tin (400g) baked beans 4 medium eggs Olive oil Salt & black pepper 4 slices bread, for toast Brown sauce or ketchup, to serve Fresh chives or parsley, to finish (optional) Method 1. Start the sausages and bacon (10 mins): Preheat your oven to 200°C fan. Lay out the chipolata sausages and streaky bacon on a large tray, drizzle with a little olive oil, and roast for 10 minutes until starting to colour. 2. Add black pudding, tomatoes & mushrooms (5 mins): Move the sausages and bacon to one side of the tray. Add the black pudding slices, cherry tomatoes, and button mushrooms to the other side. Toss them in the bacon fat, season with a pinch of salt and pepper, and return to the oven for 5 minutes. 3. Add beans & eggs (set up corner, 2 mins): Make a space in one corner of the tray. Pour in the baked beans, then use a spoon to make 4 little wells in the beans. Crack an egg into each well. (If you want, drizzle the eggs with a little oil or season with extra salt and pepper.) 4. Final roast (5–8 mins): Return the tray to the oven and cook for another 5–8 minutes, until the eggs are set to your liking, everything is sizzling, and the bacon and sausages are golden and crisp. 5. Toast & serve (5 mins): While the tray finishes, toast your bread. Serve everything up straight from the tray, with toast and brown sauce on the side. Sprinkle over fresh chives or parsley if you like. #fromscratch #familydinner #30minutemeals #onetray #englishbreakfast

Homemade Sausage Rolls (hidden veg & feta) 🔥 Ingredients 1 sheet puff pastry 400–500g sausage meat @whieldons (or meat squeezed from sausages) 1 small courgette, grated 1 small carrot, grated 50g feta, crumbled 1 tsp dried oregano or thyme Salt and black pepper 1 egg, beaten (for egg wash) Sesame seeds and flaky salt, for topping 1. Mix the filling: Grate the courgette and carrot, squeeze out any excess moisture, and mix with the sausage meat, crumbled feta, herbs, a pinch of salt, and black pepper. 2. Shape the rolls: Cut the puff pastry sheet in half lengthways. Divide the filling down the centre of each strip and fold the pastry over to seal. Use a fork to press the edges together. 3. Chill and cut: (or just fold into big ones like I did) Chill the rolls for 10 minutes to firm up. Slice each roll into bite-sized pieces and score the tops diagonally with a sharp knife. 4. Finish and bake: Brush with egg wash, sprinkle over sesame seeds and flaky salt, and bake at 200°C (180°C fan) for 20–25 minutes or until golden and crisp. #fromscratch #familydinner #30minutemeals #Greggs #sausageroll

Airfryer Mozzarella Stuffed Chicken, Crispy Gnocchi & Veg 🔥 (Anyone spot the real life toddler behaviour?😆😆😆) Ingredients: • 2-3 chicken breasts • 2 tbsp harissa paste • 100g mozzarella (torn or sliced) • 300g gnocchi • 150g asparagus, trimmed • 150g green beans, trimmed (I also used courgette) • 1.5 tbsp olive oil • Salt & pepper • Optional: lemon zest or juice to finish & sundried tomatoes inside the chicken ⸻ Method: 1. Crisp the Gnocchi First Toss gnocchi in 1 tbsp olive oil, salt, and pepper. Air fry alone at 200°C for 5-10 minutes, shaking halfway, until golden and crisp. 2. Prep the Chicken Butterfly the chicken breasts and stuff with 1 tbsp harissa and mozzarella (sundried tomatoes if using). Fold shut, rub remaining harissa on top, and season with salt and pepper. (Use cocktail sticks) 3. Layer Chicken on Gnocchi After 10 mins, shake the gnocchi and lay the chicken breasts on top. Air fry at 190°C for 10 minutes - the chicken cooks gently while the gnocchi crisps around it. 4. Add Greens for the Final Char Toss asparagus and green beans in 0.5 tbsp oil, salt, and pepper. Add them on top and around everything for the final 7-8 minutes at 190°C, until veg is slightly charred and tender. 5. Serve Make sure the chicken is cooked through (75°C), mozzarella is melted, gnocchi is golden, and greens are crisp-tender. Finish with a squeeze of lemon or zest if you like. #fromscratch #familydinner #30minutemeals #airfryer

High Protein Creamy Leek, Potato & White Bean Soup 🥔🥣 Ingredients (Serves 3-4): • 1 tbsp olive oil or butter • 2 large leeks, cleaned and sliced • 2 garlic cloves, chopped • 400g potatoes, peeled and diced • 1 tin (400g) cannellini or butter beans, drained and rinsed • 700ml vegetable or chicken stock • 2 tbsp cottage cheese or Greek yogurt (optional, stirred in at the end) • Salt and black pepper to taste • Optional: a few fresh thyme leaves or a pinch of nutmeg Protein boost: ~17–20g per portion (beans + optional yogurt/cottage cheese) 1. Heat the olive oil in a large pan. Add the leeks and garlic, cook gently for 6-8 minutes until softened. 2. Add the potatoes and beans, stir well, then pour in the stock. 3. Simmer for 15-20 minutes until everything is soft. 4. Blend until completely smooth. 5. Stir in cottage cheese or Greek yogurt (if using) and blend again for extra creaminess. 6. Season to taste and serve warm. #fromscratch #familydinner #30minutemeals #soup #highprotein

One-Pan Nando’s Style Chicken & Rice 🐔 For the chicken: 2 whole chicken legs 1 tbsp olive oil 1 tbsp garlic PERi-PERi sauce 1 tsp smoked paprika ½ tsp oregano ½ tsp cumin Salt & pepper Juice of ½ lemon For the rice: 150g basmati rice (rinsed) ½ onion, finely chopped 1 garlic clove, minced 1 tsp smoked paprika 1 red pepper, diced 100g tenderstem or chopped broccoli 400ml chicken stock To finish: 1 block halloumi, cubed 2 tbsp lemon & herb PERi-PERi sauce 1 lemon, cut into wedges 2 tbsp Greek yogurt (to serve) Extra water if needed to keep rice moist during grilling 1. Marinate the chicken: Rub the chicken legs with olive oil, garlic PERi-PERi sauce, paprika, oregano, cumin, lemon juice, salt and pepper. Let it sit while you prep the rice. 2. Brown the chicken: In a large ovenproof pan or deep tray, brown the chicken skin-side down until golden. Remove and set aside. 3. Build the rice: In the same pan, sauté the onion and garlic for 3–4 minutes. Stir in the paprika, then add the rice, peppers, and broccoli. Pour in the chicken stock and mix gently. 4. Bake covered: Nestle the chicken back on top, skin-side up. Cover with a lid or foil and bake at 200°C (fan 180°C) for 20–25 minutes until the rice is cooked and the liquid absorbed. 5. Add halloumi & crisp up: Take the chicken out briefly, fluff the rice, scatter over halloumi, and return the chicken on top. Brush with lemon & herb PERi-PERi sauce, squeeze over lemon juice, and add a splash of water if the rice looks dry. 6. Grill to finish: Place under the grill for 5–10 minutes until the chicken skin is crispy and the halloumi is golden and gooey. 7. Serve: Plate up with lemon wedges and a dollop of Greek yogurt. #fromscratch #familydinner #30minutemeals #nandos #fakeaway

Filo Spinach & Feta Swirl 🔥 Ingredients: 300g fresh spinach, washed and roughly chopped 200g feta cheese, crumbled 100g ricotta cheese 1 large egg Zest of 1 lemon 1–2 tsp dried herbs (oregano, thyme or mint work well) 8–10 sheets filo pastry (about 270g) 50g butter, melted (or olive oil) Salt & pepper Sesame Seeds To serve: Greek salad – 2 large tomatoes, ½ cucumber, ¼ red onion, handful black olives, extra feta, olive oil, lemon juice ⸻ Method: 1. Wilt & drain spinach (5 mins): Add spinach to a large pan with a splash of water. Cook over medium heat, stirring, until wilted. Tip into a sieve or wrap in a clean tea towel and squeeze out as much water as possible. Roughly chop again if needed. 2. Make filling (3 mins): In a large bowl, mix the spinach, crumbled feta, ricotta, egg, lemon zest, dried herbs, and a good pinch of salt and pepper. 3. Layer & roll (10 mins): Lay out two filo sheets, overlapping, and brush with melted butter. Spoon a third of the filling along the long edge, roll up, then either: • Big swirl: Coil the roll into a swirl shape on a lined tray. Repeat twice more, joining each roll to continue the swirl. • Mini swirls: Cut the roll into 3–4 sections, coil each into mini swirls, and space out on the tray. Repeat with the rest of the filling and pastry. 4. Bake (25–30 mins): Brush the tops with more melted butter and sesame seeds. Bake at 180°C fan for 25–30 minutes, until golden and crisp. 5. Serve (5 mins): Rest for a few minutes, then slice. Drizzle with honey. Serve warm or cold with a simple Greek salad: Chop tomatoes, cucumber, and red onion, mix with black olives and extra feta. Dress with olive oil, lemon juice, salt and pepper. #fromscratch #familydinner #30minutemeals

Courgette, Feta & Mint Tart with Tomato & Red Onion Salad Ingredients: For the tart: 1 sheet puff pastry 2 courgettes, thinly sliced into ribbons or rounds 150g feta cheese 1 tbsp Greek yogurt 1 egg Zest of 1 lemon Small handful fresh mint, finely chopped Pinch of chilli flakes (optional) Olive oil, salt, black pepper For the salad: 3–4 ripe tomatoes, sliced ½ small red onion, thinly sliced 1 tbsp red wine vinegar 2 tbsp olive oil Salt, black pepper Fresh oregano or mint to garnish (optional) Method: 1. Preheat your oven to 200°C fan. Unroll the puff pastry onto a lined baking tray and score a 1cm border around the edge without cutting through. 2. In a bowl, mash the feta with the yogurt, egg, lemon zest, mint, salt, and pepper. Spread this mixture inside the pastry border. 3. Layer the courgette slices on top of the filling, drizzle with olive oil, season with salt, pepper, and chilli flakes if using. 4. Bake for 25-30 minutes until golden, puffed, and crisp. 5. While the tart bakes, toss the sliced red onion with red wine vinegar and a pinch of salt. Leave to soften for 5-10 minutes. 6. Arrange the tomato slices on a serving plate. Scatter over the pickled onions, drizzle with olive oil, season with salt and pepper, and garnish with fresh herbs if desired. 7. Serve slices of the warm courgette tart with the tomato salad on the side. #fromscratch #familydinner #30minutemeals #onepanmeal

One-Pot Chipotle Barbacoa Short Ribs (Taco Style) 🔥 800g–1kg beef short ribs (bone-in or boneless) 1 tbsp oil 1 onion, sliced 4 garlic cloves 1–2 chipotle chillies in adobo (or 2 tsp chipotle paste - or smoked paprika & cayenne) 1 tsp ground cumin 1 tsp dried oregano ¼ tsp ground cloves (optional) 1 tbsp tomato purée Juice of 1 lime 250ml beef stock Salt and pepper To Serve Corn or flour tortillas Pickled red onions Fresh coriander Lime wedges Optional: avocado, sour cream, crumbled feta 1. Sear the ribs Preheat the oven to 150°C (fan). Heat oil in a Dutch oven or deep ovenproof pan. Season the ribs with salt and pepper, then brown on all sides (8–10 mins). Set aside. 2. Build the sauce In the same pan, soften the sliced onion for 3–4 mins. Add garlic, cumin, oregano, and tomato purée. Cook for 1 min. Stir in the chipotle, lime juice, cloves, and beef stock. (I skipped this step & it’s ok for you to as well) 3. Cook low and slow Return the ribs to the pan, cover with a lid or foil, and place in the oven. Cook for 3.5–4 hours until the meat is tender and falls apart. 4. Shred and reduce Remove the ribs. Skim fat if needed. Simmer the sauce on the hob to thicken slightly (5–10 mins). Shred the meat, discard the bones, and stir it back into the sauce. 5. Serve your tacos Warm tortillas and load with shredded short rib, pickled red onion, coriander, and a squeeze of lime. Add avocado or sour cream if you like. #fromscratch #familydinner #30minutemeals #onepotmeal

Crunchy Chicken Goujons (+ 3 quick dips) 🔥 Ingredients: – 2 chicken breasts, cut into strips – 1 egg – 1 tbsp mayo or hot sauce or yogurt (helps the crumb stick even more) – 1 large bag crisps or 60–80g cornflakes, crushed – 1 tsp garlic granules – 1 tsp smoked paprika – Salt & pepper – Spray oil Quick Dipping Sauce Options: – Sriracha Mayo: 2 tbsp mayo + 1 tbsp sriracha + squeeze lemon juice + salt, pepper, garlic – Ranch Yogurt Dip: 3 tbsp Greek yogurt + pinch garlic + squeeze lemon + herbs + salt & pepper – Hot Honey Mustard: 1 tbsp mayo + 1 tsp Dijon + 1 tsp honey + pinch chili flakes 1. Season the chicken: Toss chicken strips in garlic granules, paprika, salt, and pepper. 2. Make egg: In a bowl, beat 1 egg, Add the chicken and coat well. 3. Crumb: Drop crushed crisps or cornflakes into a bowl or bag. One by one, coat each chicken strip in the crumb. Press well to stick. 4. Air fry: Place coated strips in the air fryer basket. Spray lightly with oil. Cook at 200°C for 10–12 minutes, flipping halfway. (I didn’t add any oil and they were fine. Check after 6-8 minutes) 5. Serve: Mix your chosen dip and serve with the crispy goujons #fromscratch #familydinner #30minutemeals #onepanmeal #chickengoujons #chickentenders

Lamb Kebab Style Smash Tacos 🌮 Ingredients • 3 large tortilla wraps • 500g lamb mince • 1 small red onion, thinly sliced • 1 tsp ground cumin • 1 tsp ground coriander • ½ tsp cinnamon • 2 tbsp chopped fresh coriander • Salt & black pepper • 3 tbsp crumbled feta or grated halloumi • Splash of water (optional if it feels a little dry) Garlic yogurt sauce: • 4 tbsp Greek yogurt • 1 garlic clove, grated • Squeeze of lemon juice • Pinch of salt To serve: • Shredded lettuce or little gem • 1 tomato, finely chopped • Handful chopped cucumber • 2 tbsp chopped fresh coriander • Fresh mint or parsley (optional) • Extra garlic yogurt for dipping 1. Make the garlic yogurt by mixing yogurt, grated garlic, lemon juice, and salt. Set aside. (The longer this sits, the more flavour will build) 2. Mix lamb mince with ground cumin, ground coriander, cinnamon, salt, pepper, and 2 tbsp chopped fresh coriander. Press onto one side of each wrap, then add red onion. 3. Cook meat-side down in a hot dry pan for 3–4 mins until browned. Flip, add feta or halloumi, splash in water, and cover to steam-melt. 4. Top the cheesy lamb side with garlic yogurt, lettuce, tomato, cucumber, and another hit of fresh coriander and herbs. 5. Fold, slice into triangles, and serve with extra yogurt sauce for dipping. #fromscratch #familydinner #30minutemeals #onepanmeal #smashburger #kebab

Quick Herb Crusted Lamb Ribs with Bean Salad & Roasted Veg 🔥 Ingredients Lamb: • 1 mini rack of lamb ribs (about 6–8 ribs) @magnessfarms • 1 tbsp fresh rosemary (or 1 tsp dried) • 1 tbsp fresh thyme (or 1 tsp dried) • 2 garlic cloves, grated • Zest of 1 lemon • 1 tsp Dijon mustard • 1 tbsp olive oil • Salt and black pepper Roasted Veg: • 1 red pepper, sliced • 1 red onion, cut into wedges • Olive oil, salt, pepper Chickpea Salad: • 1 tin chickpeas, drained • Handful cherry tomatoes, halved • Handful parsley or mint, chopped • Juice of ½ lemon • 1 tbsp olive oil • Salt and pepper (optional tbsp tahini) ⸻ Method 1. Preheat oven to 180°C fan. (I did mine at 220 in the AGA to get a nice crust) 2. Mix the herb crust: Combine rosemary, thyme, garlic, lemon zest, Dijon, olive oil, salt and pepper.(blender, food processor or pestle and mortar) 3. Prepare the lamb: Pat the rack dry, score the fat lightly, rub with herb crust. Let sit at room temp for 10–15 minutes if you can. 4. Roast the lamb and veg: • Place lamb fat-side up on a tray. • Toss pepper and onion with olive oil, salt and pepper and spread on another tray or around the lamb if space allows. • Roast for 20–25 minutes for pink, or until internal temp is about 52–55°C before resting. • Rest the lamb covered in foil for 10 minutes. (I didn’t and it was still delicious!) 5. Bean salad: Mix chickpeas, butter beans, tomatoes, herbs, lemon juice, olive oil, salt and pepper. (Optional tahini) 6. Serve: Slice the lamb into cutlets. Plate with roasted veg and chickpea salad. Spoon over any lamb resting juices. (Pomegranate seeds, olive oil, parsley) #fromscratch #familydinner #30minutemeals #onepanmeal #lamb

PINK LEMONADE 🍋🍓 Ingredients: 200g strawberries Juice of 2 lemons 2 tbsp honey or sugar 300ml cold water or sparkling water Ice Method: 1. Blend strawberries, lemon juice, and sweetener with 100ml water. 2. Strain if needed, then mix with the rest of the water. 3. Serve over ice with lemon slices and extra strawberries #fromscratch #pinklemonade #lemonade