tillyramsay

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This Giant Couscous one pot dish is the perfect weeknight dinner. It’s fresh, simple, quick and full of flavour! Ingredients: - 1 tbsp olive oil - 4 bone-in, skin-on chicken thighs - 1 red onion - 1/2 tsp smoked paprika - 4 minced garlic cloves - 250g giant couscous - Small splash of white wine (optional) - 600ml chicken stock - 100g of spinach - 150g kale - Salt and pepper - Zest and juice of 1 lemon - Small bunch of chopped, fresh parsley - Small handful of crumbled feta - Small handful of toasted pine nuts Method: - Start by heating some olive oil in a large heat proof saucepan. - Add in your chicken thighs (skin side down), season with salt, pepper and smoked paprika and keep them in the pan until the skin is golden and crispy ( around 8 minutes). - Remove chicken from pan and set aside. - Thinly slice your red onion and add to the same pan with all the chicken juices. Allow them to sweat down. - Add in your minced garlic and cook for a further couple minutes. - Add in your giant couscous and toast it in the pan for around 1 minute. - Add in a splash of white wine (if using) and allow it to bubble (this helps burn off the alcohol) . - Next, add chicken stock, kale and spinach. - Allow the pan to come to a simmer before returning your chicken thighs. - Pop a lid over your pan and transfer it to a to a 180c fan oven for around 20 minutes, or until the chicken is cooked through, the couscous is tender and most of the liquid has been absorbed! - To serve, sprinkle over some crumbled feta, lemon zest, some freshly chopped parsley, toasted pine nuts and a squeeze of lemon juice. - Enjoy!

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It’s one week to go until I run the TCS London Marathon with #Flora for #FeedingBritain and I genuinely can’t believe how quickly it’s come around!! 🏃‍♀️ After today’s training, my post-run treat was a Banana Oat Flapjack made with Flora Buttery! If you want to make your own, the recipe is on my page ✨ #thestartofsomethingbetter

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I need to get ahead on meal prep while training for the London Marathon, as I raise money for #Feeding Britain . This Rainbow Sheet Pan Chicken made with #flora Original is a staple for me! And if you make your own tray bake, tag me and #flora - I’d love to see yours! 🌈 So easy, so tasty, and with Omega 3, perfect for fuelling the miles. #sponsored #thestartofsomethingbetter #Flora Ingredients * 2 tbsp sun-dried tomato paste * 3 tbsp melted Flora Original * 1 tsp smoked paprika * 1 tsp chilli flakes * 1 garlic clove, grated * Salt & black pepper * Lemon * 2 bell peppers * 1 red onion * 1kg of chicken thighs * 2 courgettes * Handful of cherry tomatoes To Serve: 1. With a lemon yoghurt dressing on top of a flatbread 2. Over couscous 3. Chopped up in a salad Method: 1. Heat the oven to 200°c 2. Mix melted Flora Original, sun-dried tomato paste, smoked paprika, chilli flakes, garlic and seasoning together 3. Chop up all vegetables 4. Add your chopped vegetables, tomatoes and chicken to a large mixing bowl and pour over your marinade, give it a good mix, before transferring into a roasting tray 5. Roast for 45 minutes (turning once) 6. Finish with fresh lemon

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Need inspiration for your weekend brunch? Look no further! This shakshuka is packed with flavour and very easy to make! 🍳🍅🍽️ INGREDIENTS - 1 tbsp olive oil - 100g chorizo diced - 1 small onion, finely diced - 2 garlic cloves minced - 1 red bell pepper diced - 1 tsp ground cumin - 1 tsp smoked paprika - ½ tsp chilli flakes (optional if you like heat!) - 3–4 fresh ripe tomatoes roughly chopped - ½ can (200g) crushed or diced tomatoes - 1 tsp honey or sugar - 4 eggs - 1 handful baby spinach - ½ cup crumbled feta - Handful of fresh parsley METHOD�1. Chop up all your vegetables, mince your garlic, and dice your chorizo. 2. Heat your olive oil in a wide skillet over medium heat. Add the chorizo and cook for 3–4 minutes until it releases its red oil and starts to crisp up slightly.�3. Add your diced onion and bell pepper, cook until soft and golden. Stir in garlic, cumin, smoked paprika, and chilli flakes.�4. Add in the chopped fresh tomatoes and crushed tomatoes. Season with salt, pepper, and honey. 5. Simmer uncovered for about 10 minutes, stirring occasionally, until the sauce thickens and gets a jammy consistency. 6. Fold in spinach and allow it to wilt. Crumble in half your feta (this makes your sauce creamy and delicious!) 7. Make small wells in the sauce and crack eggs right into them! I crack my eggs into a ladle then gently tilt them in. Cover with a lid and cook for 5-7 minutes until the whites are set but the yolks are still soft! If you prefer a hard yolk, cook for longer! 8. To serve, sprinkle over the remaining feta, herbs, add a drizzle of olive oil and serve with toast

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So much fun hosting a spring event! Lots of laughs, good food and gorgeous dinnerware from Royal Doulton🫶🏼🌸 You can shop my range via the link in bio – and use code TILLY20 for 20% off at checkout until 6th May* 💐✨ Special thanks to @Gordon Ramsay Academy 🩵 *T&Cs: Valid on full-priced Tilly Ramsay products only. Excludes shipping costs and cannot be used in conjunction with other discounts. Available on Royal Doulton e-commerce sites in the UK, EMEA, North America & Australia.

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This month I’m running the TCS London Marathon with #flora raising money for #feedingbritain 🏃‍♀️ Training has felt so much easier when I’m fuelling properly and having simple, delicious recipes that keep me on track. If you’re looking for some new ideas, check out the Flora recipes on my page ✨ #thestartofsomethingbetter

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It’s less than a month until I run the London marathon and I’m so pleased to be running it alongside #flora , raising money for the amazing charity #FeedingBritain. These chewy banana oat energy flapjacks are made with Flora Buttery and are my favourite post run snack with Omega-3! They’re simple to make with just a few ingredients and perfect to grab after a long run. #sponsored #thestartofsomethingbetter #flora The full recipe is below: Ingredients: * 2 ripe bananas, mashed * 250g rolled oats * 80g nut butter * 60ml maple syrup * 80g Flora Buttery melted * 2 tsp cinnamon * Pinch of salt Method: * Preheat the oven to 160°c fan and line your tin * Mash the bananas and mix with the nut butter, maple syrup, and melted Flora Buttery * Stir in the oats, cinnamon, and pinch of salt * Press your mix firmly into the tin * Bake in the oven for 25 mins until golden.

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I’m training for the TCS London Marathon this year, raising money for the amazing charity #feedingbritain ! After my run I cooked up this Green Goddess Omelette with Flora Lighter. It’s the perfect delicious post-run meal with Omega 3 to support my recovery✨ Try it yourself, don’t forget to tag me and #flora , I’d love to see your creations! #sponsored Ingredients * 3 eggs * Big handful of spinach * Small bunch of fresh parsley * 2 tbsp cottage cheese * 1-2 tsp Flora Lighter * Salt & pepper * To serve – sliced bread toasted Method: 1. In a blender add eggs, spinach, parsley a pinch of salt and pepper 2. Allow the mixture to settle 3. In a large non-stick pan heat up your Flora until melted 4. Pour in the omelette and allow to cook gently 5. Once cooked, fold over, take out of the pan and serve over toast that is lightly buttered with Flora Lighter. 6. Spoon over your cottage cheese on top of omelette along with some fresh parsley and fresh cracked pepper and salt.

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I’m so excited to be taking the baton from dad as #Flora is back supporting the TCS London Marathon! To support my training, it’s time to whip up a delicious miso glazed salmon, sweet potato mash and broccoli with Flora! I can’t wait to share my journey with you! #ad

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AD The benefit of growing up in a foodie household is that Pancake Day was always a big deal. My tastes might have changed over the years, but one thing remains, pancakes are always better with a little Nutella! @Nutella UK