Tyler Butt Eats

One-Pot 30 min - Chicken Mince Meatballs with Pasta Ingredients (Serves 4) • Meatballs: • 400g chicken mince • 1 egg • 2 tbsp breadcrumbs (or oat flour for gluten-free) • 2 tbsp milk • 2 tbsp chopped fresh parsley • Zest of 1 lemon • 2 garlic cloves, minced • 1 tsp dried oregano • Salt and pepper to taste • Pasta and Sauce: • 1 tbsp olive oil • 1 medium onion, finely chopped • 2 garlic cloves, minced • 1 courgette, diced • 1 bell pepper, diced • 1 can (400g) diced tomatoes • 1 can (400g) cannellini or kidney beans, drained and rinsed • 500ml chicken stock • 300g pasta • 1 tbsp tomato paste • 2 tbsp Greek yogurt • 1 tbsp lemon juice • 1/2 tsp soy sauce or Worcestershire sauce (optional) • 1/2 tsp chili flakes (optional) • 1/2 cup (50g) grated Parmesan cheese • 1 small piece of Parmesan rind (grated or whole for simmering) • 1/2 cup fresh basil leaves Method 1. Prepare the Meatballs: In a large bowl, mix chicken mince, egg, breadcrumbs, milk, parsley, lemon zest, garlic, oregano, salt, and pepper. Shape into small meatballs 2. Sear the Meatballs: Heat olive oil in a large, deep frying pan over medium heat. Sear the meatballs for 2-3 minutes per side until golden. Remove from the pan and set aside. 3. Build the Sauce: • Cook Onions and Garlic: In the same pan, add the chopped onion and garlic with a pinch of salt and pepper. Sauté for 3-4 minutes until softened and aromatic. • Add Tomato Paste: Stir in tomato paste and cook for 1-2 minutes to deepen its flavor. • Deglaze the Pan: Add a splash of chicken stock and stir to lift any browned bits from the bottom of the pan. 4. Finish the Sauce: Add diced tomatoes, remaining chicken stock, soy sauce or Worcestershire, lemon juice, and chili flakes (if using). Grate the Parmesan rind into the sauce or add it whole for simmering (remove later). 5. Cook Veggies and Pasta: Stir in the diced courgette, bell pepper, and uncooked pasta. Cover and simmer for 10 minutes, stirring occasionally. 6. Add Meatballs: Nestle the seared meatballs back into the sauce. Cover and cook for another 10-12 minutes, or until the pasta is al dente and the meatballs are fully cooked (internal temp of 75°C/165°F). 7. Incorporate Greek Yogurt: Remove the pan from the heat and stir in the Greek yogurt until fully combined, creating a creamy sauce. 8. Finish with Herbs: Stir in fresh basil leaves and cook for 1-2 minutes until wilted. 9. Serve: Sprinkle with grated Parmesan and garnish with extra parsley or lemon zest. Nutritional Info per Serving Calories: ~465 | Protein: ~39g #onepotmeals #healthkickseason #30minutemeals #familydinner

One-pot chicken soup fixes ALL 🤒🍲 Ingredients (Serves 5) For the Soup: • 1 tbsp olive oil or butter • 1 onion, finely chopped • 2 carrots, diced • 2 celery stalks, diced • 2 garlic cloves, minced • 2 liters chicken stock (homemade or store-bought) • 3 cooked chicken breasts, shredded (approximately 600g) • 1 tsp dried thyme (or 1 tbsp fresh thyme) • 1 bay leaf • Salt and pepper to taste For the Dumplings: • 150g plain flour • 1/2 tsp baking powder • 1/2 tsp salt • 1 tbsp chopped parsley (optional) • 1 egg • 75ml milk Method 1. Prepare the Soup Base: • Heat olive oil or butter in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened. • Add garlic and thyme, cooking for another minute until fragrant. 2. Simmer the Soup: • Pour in the chicken stock and add the bay leaf. Bring to a simmer. • Stir in the shredded chicken and season with salt and pepper to taste. Reduce the heat to low and simmer gently while you prepare the dumplings. 3. Make the Dumplings: • In a bowl, mix flour, baking powder, salt, and parsley. • In a separate bowl, whisk together the egg and milk. Gradually stir the wet ingredients into the dry ingredients until a sticky dough forms. 4. Cook the Dumplings: • Drop spoonfuls of the dumpling dough into the simmering soup, making sure they don’t touch. Cover the pot with a lid and let the dumplings cook for 10-12 minutes, or until they are puffed and cooked through. 5. Finish and Serve: • Remove the bay leaf and taste the soup, adjusting the seasoning if needed. • Ladle the soup into bowls, ensuring each serving has dumplings and plenty of chicken and vegetables. Nutritional Info Per Serving (1 of 5 portions) Calories: ~320 | Protein: ~35g | Carbs: ~20g | Fats: ~10g #chickensoup #chickendumplings #healthkickseasom #fromscratch

Honey, soy, garlic chicken & rice 🤤 Grab all of the recipes in the bio for free! 1-pan & 30 mins this is an ideal start to health-kick season Recipe ⬇️ Ingredients (Serves 4) • 4 boneless, skinless chicken thighs • 2 tbsp soy sauce • 1 tbsp honey • 1 tbsp sesame oil • 1 tbsp rice wine vinegar • 3 garlic cloves, minced • 1 tsp grated ginger • 1 tsp MSG (optional) • 1 cup (200g) long-grain rice • 2 cups (500ml) chicken stock • 1 cup (150g) diced carrots • 1 cup (150g) chopped broccoli florets • 1 cup (150g) frozen peas • 1 tbsp sesame seeds • 2 spring onions, sliced • 1 tbsp neutral oil (e.g., vegetable oil) Method 1. Marinate the Chicken: In a bowl, mix soy sauce, honey, sesame oil, rice wine vinegar, garlic, ginger, and MSG (if using). Add the chicken thighs, coat well, and marinate for at least 15 minutes. While the chicken marinates, dice the carrots, chop the broccoli into small florets, and prepare other ingredients. 2. Sear the Chicken: Heat the neutral oil in a large frying pan over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and sear for 2-3 minutes per side until golden. Remove chicken and set aside. 3. Toast the Rice: In the same pan, add the uncooked rice and toast for 2-3 minutes, stirring occasionally, until lightly golden and fragrant. 4. Cook the Rice: Pour in the chicken stock and reserved marinade, scraping the bottom of the pan to deglaze. Add a splash more rice wine vinegar for extra tang. Bring to a simmer. 5. Add Chicken and Veggies: Nestle the seared chicken thighs into the rice. Scatter the carrots and broccoli over the top. Cover with a lid or foil and cook on low heat for 15 minutes. 6. Add the Peas: (I didn’t have room in my pan lol) After 15 minutes, sprinkle in the frozen peas. Recover and cook for another 5 minutes, or until the rice is tender, veggies are cooked, and the chicken reaches an internal temperature of 75°C (165°F). 7. Finish and Serve: Sprinkle sesame seeds and sliced spring onions over the dish before serving. #healthkickseason #fromscratch #healthyeating #onepanmeal #30minutemeals

MULLED WINE JAM 🤤 this is ideal for a late gift OR a great New Year’s Eve cheeseboard addition!! Grab all of the recipes in my bio! #mulledwinejam #jam #homemadegift

Homemade herb, citrus and chilli salt! All the recipes are in the bio! Great for a late homemade gift or just a little activity over your break #homemadegift #fromscratch

Festive Leftovers Pie with @Waitrose & Partners 🥧 🎄 Honestly can’t be beaten this Christmas! Get all of your leftovers chopped up into a big pie! #MakeItGood #FoodToFeelGoodAbout #AD

Recipes in the bio 👌🏻🔥 LEMON CURD 🍋 #lemoncurd #lemoncurdrecipe

Sauerkraut from scratch 🔥 Recipe: Ingredients: - 1 whole cabbage - sea salt - jar/container Optional: chilli, garlic, peppercorns, cumin seeds and more (A weight of some kind is helpful, a cloth, a lid/elastic band) 1. Shred your cabbage with a knife or mandolin (save your outer leaves) 2. Find out the weight and work out 2% of that, then add that much salt I.e. 500g cabbage, 500 x 0.02 =10g salt 3. Massage and squeeze the cabbage to release all of the liquid 4. Mix in your flavourings 5. Add to your container and pack down making sure the liquid covers the cabbage, add your leave to create a lid and then add your weight & cover with a cloth & eastic band 6. Leave in a warm spot for 7-14 days, taste it and see if you like it! The longer you leave it, the more sour it will be 7. Then store it in the fridge for up to 6 months #fromscratch #sauerkraut #fermentation #healthyrecipes

Mediterranean Style Chicken Salad 🥗 500 cals / 40g protein per portion Ingredients (salad) • 1 can (400g) chickpeas, drained and rinsed • 1 cucumber, diced • 1 red bell pepper, diced • 1/2 red onion, finely chopped • 100g cherry tomatoes, halved • 50g olives, halved • 50g feta cheese, crumbled (add just before serving if preferred) • 1/4 cup (60ml) olive oil • 2 tbsp red wine vinegar • 1 tsp dried oregano • Salt and pepper to taste + 2 chicken breasts + stale bread + Greek seasoning 1. Get your chicken seasoned and oiled up, then into a 150 degree C oven for 20 mins 2. Chop your veg and get it mixed up with some extra seasoning, vinegar & oil 3. Slice up your bread into cubes, oil, salt & get toasted for 5-10 mins 4. Sear your chicken breast to get a little colour, then slice 5. Plate up and top with feta, pumpkin seeds and a little more olive oil! #familydinner #30minutemeals #fromscratch

First try, first sourdough fail? TIPS ARE WELCOME - episode 2 en route - WE WILL MASTER THIS #sourdough #fromscratch

15-min one pan Egg Fried Rice 🔥👌🏻 Ingredients (Serves 4) • 3 cups (450g) leftover cooked rice (preferably chilled) • 1 cup (150g) cooked chicken, shredded or diced • 4 eggs, beaten • 2 tsp fish sauce • 1 tbsp hoisin sauce • 1 tsp rice wine vinegar • 1 tsp sesame oil • 1 tbsp vegetable oil (e.g., sunflower or peanut oil) • 2 garlic cloves, minced • 1 small onion, finely chopped • 1 cup (150g) mixed veggies (e.g., diced carrots, peas, corn) • 1 cup (100g) chopped leafy greens (e.g., spinach or kale) • 1 spring onion, sliced (for garnish) • Optional: 1 tsp chili flakes or 1 tbsp sriracha for heat Method 1. Prepare the Rice: • Break up the leftover rice with your hands or a fork to remove any clumps. 2. Cook the Eggs: • Heat 1 tsp of vegetable oil in a large skillet or wok over medium heat. Pour in the beaten eggs and scramble until just set. Remove from the pan and set aside. 3. Sauté the Vegetables: • In the same pan, add the remaining vegetable oil and heat over medium-high. • Add the garlic and onion, sautéing for 2-3 minutes until fragrant. • Add the mixed veggies and cook for 3-4 minutes until tender. Stir in the chopped leafy greens and cook for another 2 minutes until wilted. 4. Add the Chicken and Rice: • Add the cooked chicken to the pan and stir to warm it through (about 1-2 minutes). • Push the veggies and chicken to one side of the pan and add the rice. Spread it out and let it fry undisturbed for 2 minutes for some crisp edges. Toss everything together. 5. Season the Fried Rice: • In a small bowl, mix the fish sauce, hoisin sauce, rice wine vinegar, and sesame oil. Drizzle the mixture over the rice, chicken, and veggies. Toss to coat evenly. 6. Combine and Serve: • Add the scrambled eggs back into the pan and gently fold them into the rice. • Garnish with sliced spring onions and chili flakes or sriracha if desired. Serve hot. Nutritional Info Per Serving Calories: ~400 | Protein: ~30g | Carbs: ~40g | Fats: ~13g #fromscratch #healthkick #eggfriedrice #15minutemeals

Steak dinner for the family 🥩 Ingredients: - tomahawk @magnessfarms - sweet potatoes - asparagus & tenderstem - Parmesan - mixed dry herbs - butter, garlic, rosemary, thyme - lemon - 500ml stock - white wine vinegar / wine - whole grain mustard - salt & pepper 1. Season your steak and we want to reverse sear. Ideally insert your wireless meat thermometer and get it in the oven at about 100-150 degrees C to cook low and slow - you want your steak around 55 degrees C for a nice medium rare - will vary timing ion your cut of meat (you can obviously pan fry too) 2. Quarter your sweet potatoes and add to a tray skin side up over a layer of Parmesan and dried herbs - bake on high heat over 200 degrees C for around 30 mins until soft inside but crispy Parmesan 3. Pan on high heat and sear your steak, we don’t want to cook it we just want colour on the outside - you can baste with butter and garlic, thyme, rosemary if you wish 4. Fry off your veggies in that pan whilst the steak rests for a few mins 5. Now add either diced onion, mushroom or shallots with garlic, salt pepper - herbs if you wish and build the pan sauce. Use stock to deglaze the pan, add the rest with a splash of vinegar, reduce down and finish with whole grain mustard to thicken it up 6. Plate up and finish with flakey salty salty flavours and lemon juice! #steak #steakdinner #familydinner

Homemade Tacos Ingredients (Serves 4, Makes 8 Tacos) • For the Soft Shells: • 250g plain flour • 1/2 tsp salt • 150ml warm water • 2 tbsp olive oil • For the Seasoned Beef: • 400g lean beef mince + 1 can drained black beans • 1 tbsp olive oil • 1 tbsp brown sugar • 1 tsp smoked paprika • 1 tsp ground cumin • 1/2 tsp chili powder (optional) • 1/2 tsp garlic powder • 1/2 tsp onion powder • 1/2 tsp dried oregano • Salt and black pepper to taste • Avo Yogurt: • 200g low-fat Greek yogurt • 1 garlic clove, finely minced • zest • smoked paprika/salt/pepper • For the Salsa: • 4 medium tomatoes & red pepper diced • 1/2 red onion, finely chopped • 1 garlic clove, minced • Juice of 1 lime/lemon • 1 tbsp fresh coriander chopped • Salt to taste Method 1. Make the Soft Shells: • Combine flour and salt in a bowl. Gradually add warm water and olive oil, mixing until a dough forms. Knead for 5 minutes until smooth. Cover and let rest for 15 minutes. • Divide the dough into 8 balls. Place a ball between two pieces of parchment paper and flatten using the bottom of a heavy saucepan. Roll out further if needed to achieve thin circles. • Cook each shell in a dry skillet over medium-high heat for 1-2 minutes per side until lightly browned. 2. Prepare the Seasoned Beef: • Heat olive oil in a skillet over medium heat. Add beef mince and cook, breaking it up with a spatula, until browned. • Mix brown sugar, smoked paprika, cumin, chili powder, garlic powder, onion powder, oregano, cayenne pepper, salt, and black pepper in a small bowl. Sprinkle the seasoning mix over the beef and stir well. Cook for another 2-3 minutes until aromatic. - finish with the beans 3. Make the Avo yogurt & salsa • Simply Combine everything 4. Now assemble and enjoy! Nutritional Info Per Taco Calories: ~350 | Protein: ~24g | Fats: ~12g | Carbs: ~30g #homemadewraps #healthkickseason #30minutemeals #onepanmeal #tacos

Bronze green or eating room red? Or something else? 😩 big shout to @Burton Living for being patient with me and my indeciveness 👌🏻😆 #kitchen #newkitchen