Tyler Butt 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

30-Min Marry Me Chicken 🔥 Early access to SALTY FLAVOURS CLUB👌🏻 Ingredients: - 4 chicken breasts @MagnessFarmsButchers - 1 tsp smoked paprika - 1 tsp oregano - 1 tsp thyme - 1/2 tsp garlic powder - 1/2 tsp onion powder/granules - 1 tbsp olive oil - salt & pepper Sauce - 2-3 garlic cloves - 1/2 diced onion or shallot, diced - handful or 60g sun dried tomatoes, chopped - 1/2 tsp red pepper flakes - 100-150ml chicken stock - 250ml double cream - 50g grated Parmesan - 1/2 lemon juice - bunch of basil or spinach or both! - salt & pepper - 3-400g pasta (any shape you like) 1. Season and then sear your chicken breast for a few mins each side to get some nice colour, you don’t need to cook all the way through 2. Dice your veggies, get the onion in the pan with garlic, salt & pepper for a minute or two. Add your sundried tomatoes for another minute 3. Deglaze the pan with chicken stock, add your cream and thyme c oregano, smoked paprika and your spinach/basil. Then nestle in your chicken breast and cook until your chicken is up to temperature (get your pasta on the go in boiling salted water in this time) 4. Remove chicken, add your pasta (not cooked all the way through), pasta water & lemon juice. Add back to the heat for 5 minutes, slice your chicken 5. Plate up, drizzle your sauce and enjoy! #marrymechicken #tuscanchicken #familydinner #onepanmeal #fromscratch

45-Min Chicken Tikka Masala 🥘 Ingredients: For the Chicken Marinade: • 4 chicken breasts, cut into bite sized pieces • 150g Greek yogurt • 1 tbsp lemon juice • 1 tbsp ginger & garlic • 1 tbsp garam masala • 1 tsp cumin • 1 tsp coriander • 1 tsp paprika • ½ tsp turmeric • 1 tsp salt • ½ tsp black pepper • 1 tbsp oil For the Masala Sauce: • 1 tbsp oil • 1 onion, finely chopped • 2 cloves garlic, minced • 1-inch ginger, minced • 1 tbsp tomato paste • 400g chopped tomatoes (or passata for a smoother sauce) • 1 tsp garam masala • 1 tsp cumin • 1 tsp coriander • ½ tsp chili powder (adjust to taste) • ½ tsp turmeric • ½ tsp salt (adjust to taste) • 1 can of coconut milk (or 200ml cream) (& Greek yogurt to lighten up) • 1 tbsp butter (optional, for richness) • 1 tsp sugar (optional, to balance acidity) • Fresh coriander, for garnish For the flatbread Bread: • 250g plain flour • ½ tsp salt •1 tsp baking powder • 2 tbsp Greek yogurt • a glug of olive oil + 150g rice 1. Marinade your chicken with the yogurt and spices, ideally overnight 2. Diced onion into a pan with your spices on medium heat, for 10 minutes, add your tomato paste for 2 mins and then blend 3. Fry off or grill your chicken on high heat, 5 minutes each - we just want colour 4. Remove the chicken, add your tomatoes and scrape the bottom of the pan. Now add your sauce mix, your coconut milk, yogurt and simmer for 15 mins - then add your chicken in for the last 5 minutes when you steam the rice 5. Wash your rice until clear, water from the rice up to your first knuckle, bring to boil then simmer for 10 minutes. Then take off heat & steam for 5 mins 6. Mix your flatbreads, don’t worry too much abouts weights, you want a dough that you can work with, not too wet not too dry. Split up into small balls, add between baking paper and squash down with a saucepan, repeat. Add to a hot plate or frying pan on medium-high for a few mins each side 7. Add your rice to a bowl, flip onto a plate. Plate the rest up, top with coriander and ENJOY #chickentikkamasala #fakeaway #curry #homemade #fromscratch

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

FERTILITY FOOD ❤️👶🏼 If you’re looking to conceive and want to maximise your chances of a successful pregnancy, food can play a huge part. As a man or a woman, we both have our parts to play. Women are living with conditions such as PCOS, endo and are having families later in life which can play a big part. Message @florencethedietitian and the team at Parvati Health and they will help you HUGELY with this! Make sure to comment FERTILITY & drop @florencethedietitian a message #fertilityfood #fromscratch #familydinner

20-Min Steak, Gochujang Gnocchi 🔥 Ingredients: - 2 cuts of onglet/hangar steak @MagnessFarmsButchers - 2 tbsp soy sauce - 1 tbsp sesame oil, rice wine vinegar, honey, gochujang - pepper, broccoli - 500g gnocchi - 100ml stock/water - 2 tsp garlic - 1 tsp ginger - tbsp oil - sesame seeds & spring onions 1. Marinade your steak with your flavours (ideally overnight in the fridge but anytime is better than no time) & chop your veg 2. Get your pan ripping hot, add your oil and sear off your steaks. Get some nice colour on both sides and then low the heat to a medium so you don’t burn it, keep flipping and check the internal temp for around 52-60 degrees C depending on how you like your steak 3. Rest the steak and add your veggies & gnocchi for 5 mins 4. Add your stock to the bowl your steak was in, add some more soy sauce if you fancy and get that into the pan, scraping the bottom. Simmer for a few mins until it’s thick 5. Plate up your veggies and gnocchi, top with your sliced steak, spring onions, flakey salt & sesame seeds. As a bonus add some water to your pan and on the heat make a little sauce with anything that’s left, pour that over #20minutemeal #familydinner #fromscratch #onepanmeal

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

#ad Ever wondered how a @AGA Rangemaster Ltd is made? The new AGA 60 is en route 🔥 I’ve been cooking on my gas AGA for a few years now & I love it. Since I’m building a new kitchen I wanted to make sure I had another AGA in there because I didn’t want to miss out (but wanted to upgrade and go fully electric) The AGA 60 is the perfect choice 🔥 When AGA invited me down to their factory, I jumped in the car for 3 hours and was excited to see behind the scenes I was shocked at the absolute scale of the production Still in their Telford factory, each AGA is British made FROM SCRATCH Honestly it’s astounding the quality that goes into each AGA build, true craftsmanship Check out their site and head to a showroom because I know this will be DELICIOUS in your kitchen 😆 AD #aga #agacookers #agacooking

BBQ Brisket Dinner 🔥 Ingredients: - 1 beef brisket @magnessfarms - tbsp Worcestershire sauce - tbsp apple cider vinegar - tsp Dijon - 1 tbsp smoked paprika, garlic, onion, brown sugar - pepper & salt - 100ml beef stock - tbsp honey - 100ml apple juice / cider BBQ glaze (adjust each to your taste) - 50g tomato puree - 1 tbsp brown sugar - 1 tbsp honey - 1 tbsp apple cider vinegar - 1 tbsp Worcestershire sauce - 1 tsp Dijon - 1 tsp smoked paprika - 1/2 tsp garlic powder - salt & pepper - big handful of potatoes - 1 tsp smoked paprika, garlic, oil - salt & pepper - tomatoes - 1 avocado - optional 1/4 diced red onion - handful coriander - half lemon juice - tbsp olive oil - salt & pepper - 1 red onion - 50ml water & 50ml vinegar - big pinch salt & sugar - corn on the cob - spoonful yogurt 1. Brush your brisket with your base, add your dry rub and go in hot at 220 for 30 mins to develop a crust. Add your liquid, top with tin foil and slow cook 100 degrees C 6-8 hours or 150 degrees C for 4-6 hours. 2. Make your bbq sauce, simmer for 10 mins and then brush over your brisket and go in uncovered, 200-220c for 20 mins to develop a crust 3. Meanwhile, slice, boil your potatoes for 10 minutes. Steam dry and season & oil. Roast at 220 for 30-40 mins, flipping halfway and adding your corn on the cob 4. Mix your vinegar, water, sugar & salt. Bring to boil and add to a heatproof jar with your red onion, sliced 5. Slice up your salad ingredients and add to a bowl 6. Let your brisket rest on a plate, add the liquid to the heat and reduce until thicker 7. Slice and pull your brisket apart. Plate up, top with yogurt and ENJOY #brisket #slowcookedmeal #familydinner #fromscratch

Cinnamon bun Pancakes 🥞🤤 Ingredients (makes 6 pancakes) - 2 large eggs (110g) - 110g whole milk - 160-200g plain flour (depending on consistency) - 50g sugar - squeeze of lemon juice - 1/2 tsp vanilla - 1/4 tsp bicarbonate soda - 2 tsp baking powder - pinch of salt - 50g melted butter - 3 tbsp brown sugar - 1.5 tsp cinnamon - 60g cream cheese - 1/2 tsp vanilla - 2-3 tbsp icing sugar 1. Mix your pancake mix and leave to sit (whisk wet ingredients first, then add dry) 2. Mix your cinnamon sugar, make sure the sugar is dissolved, add to the heat if it isn’t 3. Mix your cream cheese, add a drop of milk if it’s too thick to pour 4. Add both to two separate piping bags 5. Pan on medium heat, add a drop of butter and use a tea towel or kitchen roll to coat the pan 6. Add your pancake mix and snip the corner of your cinnamon sugar and swirl onto your pancake 7. Flip when it starts to bubble and leave for a few minutes on the other side and repeat 8. Stack up and cover with your cream cheese icing and cinnamon sugar and ENJOY #pancakes #pancakeday #cinnamonbunpancakes #fromscratch

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

SALTY FLAVOURS CLUB IS OPEN 🔥 (1 week only) Skirt Steak, Sweet Potato & Chimichurri 🤤 Ingredients For the Steak: • 500g - 1kg skirt steak @MagnessFarmsButchers • 1 tbsp olive oil • Salt & pepper • 1 tsp smoked paprika • 1 garlic clove, grated / or tsp dried • Juice of ½ lime For the Veg Bed: • 1 large sweet potato, diced • 1 handful mushrooms, chopped • 1 red pepper, chopped • tendersteam broccoli, chopped • 1 tbsp olive oil • half an onion onion, diced • salt, pepper & 1 tsp cumin For the Chimichurri: • Large handful fresh parsley • Small handful fresh coriander (optional) • 1 small garlic clove • ½ red chilli or pinch of chilli flakes • Zest & juice of half your lime (or use lemon) • 4 tbsp olive oil • Salt & pepper • 1 tsp red wine vinegar or apple cider vinegar 1. Prep the Steak: Rub skirt steak with olive oil, salt, pepper, smoked paprika, garlic, and lime juice. Let marinate while veg roasts. 2. Roast the Veg: Preheat oven to 200°C. Mix sweet potato, onion, red pepper, and broccoli with olive oil, salt, pepper, and cumin. Spread on a tray and roast for 25–30 mins until crispy - flip and mix half way. 3. Make the Chimichurri: Finely chop parsley, coriander (optional), and garlic, or blend in a food processor. Stir in lime zest, juice, olive oil, vinegar, red pepper flakes, salt, and pepper. Taste and adjust. 4. Cook the Steak: Heat a grill pan until raging hot. Sear steak for 2–3 mins per side (for medium-rare), then rest for 5 mins. Slice against the grain. 5. Serve: Spoon roasted veg onto plates, top with sliced steak, and drizzle generously with chimichurri. #familydinner #fromscratch #steak #onepanmeal #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

5-Minute Steak Tartare 🥩 Ingredients • 200g beef fillet, finely diced @MagnessFarmsButchers • 1 egg yolk • 1 tsp Dijon mustard • 1 tbsp capers, finely chopped • 1 tbsp cornichons, finely chopped • 1 tbsp shallots, finely chopped • 1 tsp Worcestershire sauce • 1/2 tsp hot sauce (Tabasco or similar) • 1 tsp olive oil @Citizens of Soil Olive Oils • Salt and black pepper, to taste + a big handful of crisps, or fries, or sourdough 1. Dice everything up, stick it in a bowl with your lovely flavours & let that get to know each other (you can have it straight away or even leave it overnight in the fridge) 2. Add to a bowl with crisps, top with an egg yolk & flakey salt 3. ENJOY #steaktartare #fromscratchcooking #5minutemeal

#ad Brand new kitchen tour!!🔥 This has been a good few months in the planning, designing & building.. but we’re here and we’ve done it!! Massive shoutout to the legends @Burton Living , utterly smashed it out of the park 😩 New content to come in this lovely space! Will do a walkthrough of the insane new @AGA Rangemaster Ltd 60 too, thank you very much for a really easy install 👌🏻 #newkitchen #studiokitchen #ad

#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.

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

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

Hot Cross Buns 🤤 For the Dough: • 500g strong white bread flour • 75g caster sugar • 2 tsp mixed spice • 1 tsp cinnamon • 10g salt • 10g instant yeast • 300ml whole milk, warmed • 50g unsalted butter, melted • 1 egg • 200g mixed dried fruit (raisins, currants, sultanas, and chopped peel) For the Crosses: • 75g plain flour • 75ml water For the Glaze: • 2 tbsp apricot jam (or honey, sugar water) warmed • In a bowl, mix the flour, sugar, spices, and salt. • Pour in the yeast, warm milk, melted butter, and egg. Mix to form a sticky dough. • Knead the dough for 5 minutes until smooth and elastic. • Add the dried fruit and knead for another minute to incorporate. • Place in an oiled bowl, cover, and let rise in a warm place for 1.5–2 hours until doubled in size. • Tip the dough onto a floured surface and gently deflate. • Divide into 12 equal pieces and shape into buns. (Around 100g each) • Arrange on a buttered baking tray, leaving a little space between them. Cover and prove for another 45 minutes. • Mix the flour and water into a smooth paste. • Transfer to a piping bag and pipe a cross on each bun. • Preheat the oven to 200°C (180°C fan). • Bake for 15–18 minutes, until golden brown and risen. (Up to 20-25 mins - keep an eye) • While warm, brush the tops with warmed apricot jam/honey/sugar water to get that shine • Let cool slightly before serving with butter. #hotcrossbuns #fromscratch #baking