Tyler Butt Eats

Cheeseburger Smash “Tacos” 🍔🌮 Ingredients • 3 large tortilla wraps • 500g beef mince • 1 small onion, thinly sliced • Salt & black pepper • 3 slices burger cheese • Splash of water Burger sauce: • 1 tbsp mayo • 1 tbsp ketchup • 1 tbsp American mustard • 1 tsp gherkin juice To serve: • Shredded lettuce • 2 tomatoes, finely chopped • 4–5 gherkins, thinly sliced • Extra sauce for dipping 1. Make the sauce by mixing mayo, ketchup, mustard, and gherkin juice. Set aside. 2. Press beef mince evenly onto one side of each wrap (about 165g per wrap). Add sliced onion, season with salt and pepper. 3. Cook meat-side down in a hot lightly oiled pan for 3–4 mins until browned, flip, add cheese, splash water and cover for 30 seconds to melt. 4. Top the cheesy side with burger sauce, shredded lettuce, chopped tomatoes, and sliced gherkins. 5. Fold each wrap in half, slice into 3 triangles, and serve with extra sauce for dipping. #fromscratch #familydinner #30minutemeals #onepanmeal

Salmon Fishcakes, Charred Veg & Burnt Lemon 🔥 Ingredients (makes 6-8 cakes): • 1/2 pack gnocchi (200-300g, uncooked) • 2 salmon fillets (cooked or tinned or fresh) • 50g feta, crumbled • 4–5 sun-dried tomatoes • 1 garlic clove • Zest of 1 lemon + squeeze of juice • A handful parsley • Salt & pepper • 1 egg • 1–2 tbsp flour or breadcrumbs (if needed, for texture - but gnocchi should do the trick!) • Olive oil for frying • Green beans, trimmed • 1 red pepper, sliced • Olive oil • Salt & pepper • Optional: squeeze of lemon 1. Make the fishcake mix: In a food processor, blitz 1 pack gnocchi, 1 salmon fillet, 50g feta, 4–5 sun-dried tomatoes, 1 garlic clove, lemon zest + juice, parsley, 1 egg, salt and pepper until just combined. 2. Chill the mix: Transfer to a bowl and refrigerate for 15–20 mins to firm up while you prep the veg. 3. Roast the veg: Slice red pepper and trim green beans. Toss with olive oil, salt, and pepper, then roast at 200°C (fan) for 15–20 mins until golden and tender. 4. Shape & fry: Form chilled mix into patties. Fry in olive oil over medium heat for 4–5 mins per side until golden and cooked through. (Half and burn off your lemon in the pan too) 5. Plate & serve: Spread plain Greek yogurt onto plates, drizzle with olive oil, top with fishcakes, and serve with roasted veg on the side. #fromscratch #familydinner #30minutemeals #onepanmeal #Fishcakes

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

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

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

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-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

#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

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

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

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

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

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

Guinness Cake 🧁☘️ Happy St Patrick’s day!☘️ Ingredients For the Cake • 250ml Guinness • 250g unsalted butter (or dairy-free alternative) • 75g cocoa powder • 400g caster sugar • 2 large eggs • 1 tsp vanilla extract • 140ml sour cream (or dairy-free yogurt) • 275g plain flour • 2 ½ tsp bicarbonate of soda For the Frosting • 250g cream cheese/mascarpone (or dairy-free alternative) • 150g icing sugar • 125ml double cream (or coconut cream) 1. Melt the butter in a saucepan with the Guinness. Then add the cocoa powder & sugar, simmer on low.. careful not to burn the sugar. 2. Mix the sour cream, vanilla & eggs. Then mix both together & sift in the dry ingredients slowly folding them in. 3. Fold a piece of parchment paper into a triangle (in half, half again, then corner to corner) put the point to the middle of you baking tin and cut the paper, add to the bottom of the tin. Butter the sides & pour in your mix 4. Bake at 160 degrees C for 45-60 minutes (skewer the cake & should come out clean) 5. Mix your cheese, cream & icing sugar & then add to the top of your cooled cake. ENJOY #stpatricksday #guinnesscake #fromscratch #guinness

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