Tyler Butt Eats

Crispy Chicken Chinese Fakeaway 👌🏻🔥 Ingredients: - 3 Chicken Breasts @MagnessFarms - 6 tsp cornflour (+ 1 for the slurry) - 1 tsp garlic powder, salt & pepper - 2 tbsp soy sauce, 1 tbsp honey, sesame oil, rice vinegar, half lemon juice, 1 tsp garlic, 1/2 tsp ginger - neutral oil (1cm cover bottom of pan) - 50g rice per portion - peppers & spring onion diced - sesame seeds 1. Cut your chicken breast into bite size pieces and cover in salt, pepper, cornflour & garlic 2. Wash your rice until the water runs clear and then add enough water to your first knuckle from the rice and bring to a simmer 3. Add all of you sauce ingredients to a jar or bowl and combine 4. Heat your oil to a high heat and add your chicken pieces in batches for a few mins each side until golden and crispy 5. Dice your veggies and add to the pan for a few minutes, add your sauce and cornflour slurry. (Remove the rice and steam) 6. Add back your chicken and coat everything 7. Add rice to a small ramekin or bowl and add to your plate, plate up the rest of your food and top with your green parts to the spring onions and sesame seeds… ENJOY #familydinner #fakeaway #fromscratch #20minutemeal

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

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 #onepotmeals

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

1 month of stress-free dinners for 99p - code “SALTY” - join now🔥 Fakeaway Sweet & Sour Chicken 🤤 Ingredients For the chicken: • 500g chicken breast or thighs, diced • 4 tbsp cornflour • Salt and pepper • ¼ tsp MSG (optional) • Oil for frying (vegetable or sunflower) For the sauce: • 3 tbsp ketchup • 2 tbsp rice vinegar (or white vinegar) • 1.5 tbsp light soy sauce • 3 tbsp brown sugar • 1 tbsp pineapple juice or water • 1 tsp cornflour mixed with 2 tbsp water (slurry) • ¼ tsp MSG (optional) Veg: • 1 red pepper, chopped • 1 green pepper, chopped • 1 onion, chopped • ½ tin pineapple chunks (juice reserved) To serve: • 250g jasmine or basmati rice • Spring onions & sesame seeds (optional) 1. Wash your rice until the water runs clear. Water from rice up to first knuckle. Bring to boil, simmer for 10-15 minutes. Off heat & steam. 2. Coat the chicken in cornflour mixed with a pinch of salt, pepper, and MSG (if using). Toss well to coat evenly. 3. Fry the chicken in hot oil until crispy and golden. Remove and drain on kitchen paper. 4. Sauté the veg (peppers, onion, pineapple) in a large pan or wok over medium-high heat for 3–4 mins. 5. Stir together the sauce: ketchup, vinegar, soy sauce, sugar, pineapple juice, and MSG (if using). Add to the veg and simmer for 2–3 minutes. 6. Add the cornflour slurry, stir until the sauce thickens and gets glossy. (Optional - I didn’t need to do this - depending on how thick or runny your sauce is) 7. Toss the crispy chicken into the sauce just before serving for max crunch. 8. Serve with rice and top with spring onions or sesame seeds if you’d like. #fakeaway #fromscratch #familydinner #30minutemeals #sweetandsourchicken

Spaghetti Bolognese (beef & lentils) 🍝 Ingredients: - 500g beef mince @MagnessFarmsButchers - 1 tin lentils - 1 carrot, diced - 2 stalks celery, diced - half onion, diced - 60g dry pasta per person - 2-3 garlic cloves, minced - 1 tbsp tomato puree - 1 tbsp Worcestershire sauce - t tsp thyme, oregano - tin of tinned tomatoes - 1 beef stock cube - 100ml water - salt & pepper 1. Brown off your veggies & mince with garlic, salt & pepper for 5-10 mins 2. Add your tomato purée, cook off for 5 mins. Add your tinned tomatoes, lentils, stock, water, thyme & oregano. Simmer for 10-20 mins (you can do for a few hours to really build flavour) 3. Boil your water in a pan, add your pasta with a good pinch of salt & cook for around 10 mins (check your packet) 4. Add a spoonful (50-100ml) of pasta water and simmer for 5 mins 5. Plate up and top with Parmesan AND cheddar for maximum enjoyment Kitchen: @Burton Living #fromscratch #familydinner #30minutemeals

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

30-min one tray chicken & gnocchi 🔥 Ingredients: - 6 chicken thighs @MagnessFarms - smoked paprika, garlic, thyme, oregano, salt, pepper, oil - variety of veggies (peppers, courgettes, mushrooms, olives etc) - 1 packet of gnocchi - 1/2 stock cube, 2 tbsp balsamic vinegar, 1 tbsp fish sauce, 2 tablespoons honey, 100ml hot water, salt & pepper - feta, parsley, pepper, chilli flakes to finish 1. Marinade your chicken and get that in at 200-220 for 10 mins 2. Dice your veg and then get that in for another 15 minutes 3. Make your sauce and then pour that in with your gnocchi and go for another 5 mins 4. Serve and ENJOY #onepanmeal #fromscratch #familydinner #30minutemeals

Save your chicken bones for stock!🔥 Recipe: - chicken bones/carcass - carrots, celery, onion (leeks & mushrooms works too) - bay leaf, thyme, garlic, peppercorns - water to cover the bones 1. Add everything to a pot and bring to a light simmer (to purify you can skim off the scum from the top) 2. Now leave from anywhere 3-12 hours - I like to leave it at 150 degrees C for 4 hours, you can simmer on low on your hob or use a slow cooker for 4-6 hours! 3. Strain all of the bits off through a sieve and/or cheese cloth 4. Add to a jar, refrigerate for up to a week or freeze for 3 months #chickenstock #fromscratch #foodwaste

One-tray Pork Roast 🔥 Ingredients: - Pork Shoulder (mine was 1kg for 2.5 people @MagnessFarms ) - handful of potatoes per person - 2 handfuls of veg each (carrots, onion, apple) - thyme, sage, garlic, salt, pepper - 100ml apple juice/cider - 1 tsp apple cider vinegar - 1 tsp Dijon mustard - 300ml stock - 2 tsp cornflour with water - 2:1:1 liquid, eggs, flour for the Yorkshire’s 1. Pat your pork dry and salt all over (ideally leave in fridge from 1 hour - overnight) then get in the oven at 150-170c degrees low and slow for around 3 hours - mix your Yorkshire mix and refrigerate 2. Remove from the pan and add your potatoes, veggies and herbs - go in at 220c for 25 mins 3. Then add your oil to your muffin tins and get those hot for the Yorkshire’s 4. Add back your pork and get crispy for 20 mins, add your Yorkshire mix to the tins 5. Remove the veg and pork, get your pan on the heat and add your gravy ingredients and then strain through 6. Plate everything up and ENJOY! #onetrayroast #roastdinner #porkshoulder #fromscratch #familydinner #onetraydinner

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

One-pot Nduja Chicken Thigh Pasta 👌🏻 Ingredients: - 6 chicken thighs (@magnessfarms) - 1-2 tsp Nduja paste - 1 tsp garlic, 1 tsp smoked paprika, stock cube, salt & pepper - broken lasagne sheets or a handful of pasta - 3-4 handfuls of veg (I used leak & pepper) - 1 can of black beans (drained) - tsp red wine vinegar (or lemon juice) - 50-100g yogurt - 2-300ml hot water - Parmesan, coriander for garnish 1. Salt & pepper your chicken thighs, add to a cold pot and get nice and crispy for 5-7 minutes on high heat (they don’t need to be cooked through completely) 2. Remove the chicken and add your diced veggies with your Nduja, black beans, smoked paprika, garlic, salt & pepper - fry off for 5 mins 3. Add a stock cube and around 2-300ml of water & your pasta then simmer for 10-15 mins 4. Remove from heat, mix in your yogurt, red wine vinegar & add back your chicken thighs and make sure your chicken comes up to temperature 5. Serve with Parmesan or feta, black pepper, more yogurt if you fancy & coriander #onepot #onepotmeal #30minutemeals #fromscratch #familydinner

A tuna toastie is the best lunch ever - no arguments, case closed 🫡 It’s fun, it’s delicious, it’s nutritious - IT’S PERFECT Todays: - 1 can of @Waitrose & Partners tuna in olive oil - couple of squirts of @Hellmann’s Mayonnaise - 2 slices of homemade sourdough - chopped celery, jalepenos, parsley, tomatoes - tsp anchovy paste - salt & pepper - good few slices of cheddar - side salad of cucumber, pepper, sauerkraut, tomato 1. Slice you bread, mayo the outside 2. Into a bowl add tuna and your diced veggies with mayo, seasoning 3. Layer up in your bread, cheese on, into a pan 4. Get some colour in the pan and finish in the oven or air fryer for 5 mins 5. ENJOY #fromscratch #healthyfood #tunamelt #sandwichtiktok #toastie

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

Valentines Day - BEEF SHORT RIB ❤️ Ingredients: - 6 short ribs - 1 carrot, sliced - 2 stalks celery, sliced - 1 onion, sliced - tbsp tomato paste - 100ml or so red wine - 300ml beef stock (enough to nearly cover the short ribs) - 1 tsp miso paste - 2 garlic cloves - thyme & bay leaf - square of dark chocolate - salt & pepper - mashed potato / pasta - chives 1. Pat your short ribs dry (for better colour), salt all over and ideally dry brine in the fridge over night - if not don’t worry just stick them straight in the pan on high heat 2. When you have developed nice colour, take them out and add your carrots, celery, onions with salt, pepper & garlic (5 mins) 3. Mix in your tomato paste & red wine - cook this off for a few mins 4. Now add your miso, chocolate, bay & thyme, stock & simmer 5. Now simmer either, 150 degrees C for 4 hours, 100 degrees C 6-8 hours or slow cooker high 4-6, low 6-8 (until fork tender) 6. Remove short ribs, and reduce your sauce down until thick 7. Strain this off through a strainer, add your short ribs back - this is where you could refrigerate for 1-3 days and then reheat 8. Or just plate up with mashed potatoes, ribs, sauce & chives 9. ENJOY 🔥 #fromscratch #familydinner #valentinesdinner #shortrib #valentines

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

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

One-Pan Steak & Gnocchi 🔥 Ingredients: - 4 pieces onglet/hangar/skirt steak @MagnessFarms - 2 tbsp balsamic vinegar, 1 tbsp soy sauce, 1 tbsp honey, 1 tsp Dijon - 500g gnocchi - 2 handfuls per person mixed veggies (peppers, tomatoes, red onion, broccoli) - oil, salt & pepper 1. Pat your steak dry with a paper towel and then salt and oil 2. Make your sauce in a jar or bowl & dice your veggies 3. Heat a pan on high heat for a few minutes and add your steak, you want a sizzle. To ensure an even crust and even cook, keep flipping your steak every 30 seconds or so and feel your steak firm up - when your steak is ready is down to your cut & the temperature, press it & make your judgement- it’s a process of learning! 4. Rest your steak & add your gnocchi for 3-5 mins to crisp up, remove & add your veg for 3-5 mins then your sauce - add back your gnocchi for a further minute or two 5. Slice your steak AGAINST the grain otherwise it will be tough - plate up & ENJOY #steak #familydinner #onepanmeal #fromscratch