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

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

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

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

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

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

Caesar Salad Flatbread 👌🏻🔥 Dressing: • 3 heaped tbsp mayo (about 60g) • 1 garlic clove, finely grated or crushed • 2 anchovy fillets or 1 tsp anchovy paste (optional but classic) • 1 tsp Dijon mustard • 1 tbsp lemon juice • 1 tsp white wine vinegar (or just use a bit more lemon juice) • 30g Parmesan, finely grated • Salt and cracked black pepper to taste • Optional: splash of water to loosen Roast Chicken: • 1 x 2.6kg whole chicken • 2 tbsp olive oil or softened butter • 1 lemon, halved • 4 garlic cloves, crushed • A few sprigs of thyme or rosemary • Salt & pepper Flatbreads • 300g self-raising flour (or plain flour + 1 tsp baking powder) + more to dust before you press if sticky • 300g Greek yogurt • 1 tsp salt • Optional: olive oil or garlic butter for brushing (& inside) Croutons • 1 slice sourdough or old bread, cubed • Pinch of salt Extras: • 4 slices back bacon • 50g parmesan, shaved or grated • anchovies • 2 large romaine lettuces • salt & pepper 1. Stuff your chicken, rub with butter, under the skin - salt & pepper and roast at 220 degrees C for 40 mins per kg + 10-15 mins (or until reaches around 75 degrees C) 2. Mix your caesar dressing sauce together 3. Mix your flat bread mix, if too sticky add more flour, if too dry add more yogurt. Then roll into balls, add to baking paper, fold over and press down with a pan. Then toast for 2 mins each side on a hot plate or until in a dry pan 4. Get your bacon in with your chicken for the final 15 minutes to get it crispy, add your croutons for the final 5 5. Take your chicken out to rest while you do the croutons, slice it up, save the legs and the bones for stock. Slice up the breast, add to a bowl with your sauce & lettuce 6. Plate up, flatbread down, sauce, salad, anchovies, crunch up the bacon, croutons, Parmesan, sauce - ENJOY Meat: @MagnessFarmsButchers Kitchen: @Burton Living #fromscratch #familydinner #30minutemeals #caesarsalad

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

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

20-Min Salmon & Rice Bowl 🔥 Ingredients: - 1 salmon side (or 3 fillets) - around 50g uncooked rice per person - 1 carrot (sliced or grated) - 1 cucumber - pickled red onions (optional) - tbsp soy sauce, fish sauce - 2 garlic cloves, 1 thumb ginger (grated) or dry (1-2 tsp) - tsp white rice vinegar, honey, sesame seeds, sesame oil - avocado, sliced 1. Grab your salmon and just carefully pull away the skin, it should be fairly easy! Then cut or slice up into bite sized cubes and marinate with soy sauce, fish sauce, garlic & ginger (you could do this overnight in the fridge - or not at all) - then get in the oven at 200 degrees for 15 mins to get nice and crispy (you can grill for the final 5) 2. Wash your rice until clear, then add water up to your first knuckle or so from the rice, boil then simmer for 10 mins. Steam off the heat for the final 5 mins. 3. Slice your cucumber nice and thin and then mix with your vinegar, sesame oil, honey, salt & sesame seeds. Slice up your carrot too. 4. Plate everything up, top with your skin, sesame seeds, more soy sauce or sriracha or @alldressedupdressings miso sauce, pickled onions, avocado & ENJOY #fromscratch #familydinner #30minutemeals

Mint & Feta Lamb Burgers with Crispy Potatoes 🔥 Ingredients (serves 4) For the lamb burgers: • 500g lamb mince • 2 garlic cloves, finely chopped • 1 small red onion, finely chopped • 1 tsp ground cumin • 1 tsp ground coriander • 1 tsp smoked paprika • Zest of 1 lemon • Handful of fresh mint or parsley, finely chopped • Salt and pepper • Olive oil, for frying To serve: • Burger buns, halved and toasted • Mayonnaise • Salad leaves (e.g. rocket, spinach, watercress) • Pickled red onions • Lamb pan juices For the crispy potato salad: • 600–700g potatoes, chopped into bite-sized cubes (no need to peel) • Olive oil • Salt and pepper • Flaky salt, to finish For the side salad: • Mixed salad leaves • Olive oil, to dress 1. Roast the potatoes: Preheat oven to 220°C. Toss cubed potatoes with olive oil, salt, and pepper. Spread out on a baking tray and roast for 25-35 minutes, flipping halfway, until golden and crispy. Finish with a drizzle of olive oil and flaky salt. 2. Make the lamb burgers: Mix the lamb mince with garlic, red onion, cumin, coriander, smoked paprika, lemon zest, herbs, salt, and pepper. Shape into 4 patties and chill for 10–15 minutes. Heat a drizzle of olive oil in a pan and cook the burgers for 4–5 minutes per side until golden and cooked through. Reserve any pan juices. 3. Assemble the burgers: Toast your buns. Spread mayo on the bottom half, layer with salad leaves, the burger, and pickled onions. Spoon over some of the lamb pan juices and top with the bun lid. 4. Dress the salad leaves: Toss a bowl of fresh salad leaves with a drizzle of olive oil. 5. Serve everything together: Plate up the crispy potatoes, dressed leaves, and the juicy lamb burger. #fromscratch #familydinner #30minutemeals #burger #lambburger

#ad AD One-Tray Lamb Roast 🔥 Head to Tesco for better than half price half leg lamb with your Clubcard! Ingredients: • Tesco Lamb Half Leg Joint • A handful of potatoes • 3 carrots • Brussel sprouts (if you fancy) • Rosemary, thyme, garlic, oil, salt, pepper • 2 eggs (110g) • Flour (110g) • Water/milk (220g) • Oil for the tins 1. Take the lamb out of the fridge 30 mins before you want to start roasting, oil, salt & pepper it. 2. Chop your potatoes (you can peel if you can be bothered), carrots, sprouts and any other veg you’re using. Get everything into a large roasting dish with oil and your herbs. 3. Roast at 200 degrees C for around 30 mins, take out and mix everything around. Then back in for roughly 30 mins, use a thermometer to check the temperature of your meat aim for 55-60 degrees C for a nice medium. 4. Remove the meat for the tray, leave to rest with your juices and cover with tin foil. Now add your potatoes and veg back in to crisp up, turn your oven up to 220 degrees C. 5. Mix your Yorkshire mix (you can do this at any point, even the day before and leave in the fridge). Add oil about half a cm in your tins and get that in the oven for at least 10 mins to heat up. Then add your mix and go back in for 20-25 mins. 6. Grab your tin and add stock and either cornflour/Yorkshire mix/gravy granules to thicken up and create the gravy, simmer for 5 mins. 7. Plate up and ENJOY! @Tesco #RoastDinner #LambRoast #EasterIdeas #FamilyFeast #EasterRecipes #Tesco #CelebrateEaster T&Cs: Tesco Whole Lamb Leg Joint: Clubcard Price £6.75/kg, regular price £16.00/kg. Serving suggestion. Available in the majority of larger stores and online from 16/04 until 25/04. While stocks last. Delivery charges may apply. Excl. Express, Whoosh and Isle of Man. Clubcard/app required.

Marry Me Chicken Soup 🔥😫 300 spots left @ less than a pound in the salty flavours club with code “SALTY” Ingredients • 2 chicken breasts (or thighs), diced • 1 tbsp olive oil • 1 small onion, finely chopped • 3 garlic cloves, minced • 1 tsp smoked paprika • 1 tsp dried oregano • 1 tsp dried thyme • ½ tsp chili flakes (optional) • Salt & black pepper, to taste • 1 tbsp tomato purée (optional but adds depth) • 1 litre (4 cups) chicken stock • 150ml double cream • 40g Parmesan, grated • 60g sun-dried tomatoes, sliced • 250g fresh spinach & ricotta tortellini (or more, if feeding more people) • A handful of baby spinach (optional) • 1 tsp lemon juice (to brighten) • Fresh basil, to finish Method 1. Sear the Chicken: • Heat olive oil in a large soup pot. • Add diced chicken, season with salt, pepper, smoked paprika, oregano, thyme, and chili flakes. • Cook until golden on the outside (doesn’t need to be fully cooked yet), then remove and set aside. 2. Sauté the Base: • In the same pot, add the chopped onion and cook until soft. • Add garlic and tomato purée (if using), and stir for 1-2 minutes until fragrant. 3. Simmer the Soup: • Pour in the chicken stock and bring to a simmer. • Return the chicken to the pot and simmer for 10–12 minutes, until the chicken is fully cooked and tender. 4. Add the Creamy Goodness: • Stir in the sun-dried tomatoes, double cream, and Parmesan. Simmer gently for 5 minutes. • Taste and adjust with salt, pepper, and lemon juice for brightness. 5. Cook the Tortellini: • Add the tortellini directly to the soup and cook according to packet instructions (usually 3–4 minutes). • Add baby spinach in the final minute, if using, and stir to wilt. 6. Serve: • Ladle into bowls and top with fresh basil, extra Parmesan, and a drizzle of olive oil or chili oil if desired. #marrymechicken #fromscratch #familydinner #30minutemeals #soup

Salmon Fishcakes & Sprout Salad 🎣🥗 Ingredients: • 250g raw salmon, skinless & boneless • 300g peeled potatoes, chopped small • 1 spring onion • Zest of 1 lemon • 1 tsp Dijon mustard • Small handful fresh dill or parsley • Salt & pepper • 1 egg (optional tbsp flour to thicken) Flavoured flour for dusting: • 2 tbsp plain flour • 1/2 tsp garlic granules • 1/2 tsp smoked paprika • Pinch of salt & pepper Sprout Salad • 200g Brussels sprouts, trimmed • 1/2 red onion, finely sliced • A handful of cherry tomatoes, halved • 1/2 red pepper, thinly sliced • 1/2 avocado, diced • Optional: a handful of toasted nuts or seeds & feta Dressing • 1 tbsp olive oil • 1 tsp Dijon mustard • 1 tsp lemon juice or white wine vinegar • 1/2 tsp honey or maple syrup • Salt & pepper + a tbsp Greek yogurt & a tsp chilli crisp oil 1. Peel & diced you potatoes, smaller they are the quicker they will cook. Add to salted water, bring to boil. Boil until soft, then drain and steam as much of the water out as possible 2. In a food processor or blender, add your salmon, mustard, lemon zest, parsley, egg, flour, salt & pepper - pulse until a paste (not too smooth - we like some chunky texture) - then add to the freezer whilst you make the salad 3. Dice up your sprouts, tomatoes, red onion, pepper, avocado. Mix your dressing and convince with your veggies. Finish with feta 4. Add your flour and seasoning to a plate or a bowl. Flour or wet your hands, grab a chunk of your salmon mix and add to the flour. Shape into a patty and lightly dust, shake off any excess. 5. Get some oil in a pan on medium high heat, add your patties and toast off for 3-5 minutes each side until golden & cooked through 6. Plate up, finished with yogurt & chilli oil. ENJOY #fromscratch #familydinner #30minutemeals #fishcakes

Moroccan-Style Pulled Lamb Shoulder with Jewelled Couscous & Mint Yogurt 🔥 Ingredients For the Lamb Shoulder • 1 lamb shoulder (approx. 2kg), bone-in • 3 garlic cloves, minced • 1 tbsp ground cumin • 1 tbsp ground coriander • 1 tsp cinnamon • 1 tsp smoked paprika • Zest of 1 lemon • 2 tbsp olive oil • Salt & pepper • Optional: 1 tbsp preserved lemon, finely chopped For roasting base: • 1 onion, sliced • 1 carrot, chopped • 500ml chicken or vegetable stock For the Jewelled Couscous • 250g couscous • 300ml boiling stock or water • 50g raisins or chopped dried apricots • 1 handful fresh mint, chopped • 1 handful fresh coriander or parsley, chopped • Seeds from 1 pomegranate / sundried tomatoes • 50g toasted almonds or pistachios, roughly chopped • Juice of 1 lemon • Olive oil & salt For the Mint Yogurt • 200g Greek yogurt • A handful of mint, finely chopped • Juice of ½ lemon • Pinch of salt • Optional: 1 small garlic clove, grated 1. Rub the lamb with your seasoning, add stock to the dish, carrots & onion - cover & then slow cook overnight (4 hours minimum) at 100 degrees C. The cool & refrigerate 2. 20 mins before serving add to oven at 220 degrees c to get crispy 3. Add your cous cous & raisins, cover with hot water then fluff & add your extras 4. Mix everything for your yogurt 5. Pull apart your lamb, serve on top of your cous cous & top with yogurt & parsley #fromscratch #30minutemeals #slowcooked #onepanmeal #onepotmeal #lamb

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

Mediterranean-Style Chicken Salad 🥗 Ingredients: - 2 x Chicken Legs (leftover, or freshly cooked), roughly chopped - 1/2 cucumber, diced - 1/4 red onion, diced - handful cherry tomatoes, halved - handful sundried tomatoes, rough chop - 1 avocado, cubed - 1 bag mixed salad leaves - leftover flatbread, or bread (x 4), roughly chopped - 30g feta, sprinkled - 3 tbsp olive oil (+ more for drizzling) - 1 tbsp red wine vinegar - 1/2 tsp oregano - 1 garlic clove, minced - salt & pepper 1. Strip your chicken legs, roughly chop your chicken and get that into a bowl along with the rest of your diced veggies & leaves 2. Grab your flat bread or bread, slice into cubes and fry off in your frying pan with olive oil on medium heat for 5 mins. Move it around so it crisps evenly 3. Mix your dressing ingredients and shake in a jar, taste & adjust seasoning to preference then mix through your salad 4. Plate up, add feta, your toasted flat bread bites, olive oil & pepper. Enjoy #fromscratch #familydinner #30minutemeals #leftovers #salad

Miso-Glazed Cod with Rice & Extra Veggies Ingredients For the cod: • 2 cod fillets (approx. 150–180g each) @saffronfishco • 1 tbsp white miso paste • 1 tbsp soy sauce • 1 tbsp honey or maple syrup • 1 tsp rice vinegar or lemon juice • 1 tsp sesame oil (optional) For the rice & veg: • 120g basmati or jasmine rice • 1 tbsp sesame or olive oil • 1 garlic clove, minced • 1 tsp grated fresh ginger (optional) • 1 red pepper, sliced • 1 courgette, halved and sliced • 100g tenderstem broccoli or green beans • 1 tbsp soy sauce • 1 tsp rice vinegar or lemon juice • 1 tsp sesame seeds (optional) 1. Prep the glaze: • In a bowl, mix miso paste, soy sauce, honey, rice vinegar, and sesame oil until smooth. • Spread over the cod fillets and let them sit while you prep everything else. 2. Cook the rice: • Rinse rice under cold water. • Add to a saucepan with 240ml water, a pinch of salt, and bring to a boil. (Or to your first knuckle) • Cover, reduce heat, and simmer for 10–12 min until fluffy. Turn off heat and let it sit covered. 3. Cook the veggies: • Heat oil in a large pan or wok over medium-high heat. • Add garlic and ginger, cook 30 sec. • Add pepper, courgette, and broccoli. Stir-fry for 5–6 min until just tender. • Add soy sauce and vinegar, toss to coat. Remove from heat. 4. Cook the cod: • Preheat grill to high or oven to 200°C (fan 180°C). • Place cod on a lined tray. Grill or bake for 10–12 min, until just cooked and glaze is caramelised. 5. Serve: • Plate the rice, top with glazed cod and veg. • Sprinkle with sesame seeds or spring onions if you like. #fromscratch #familydinner #30minutemeals #onepanmeal

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