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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!
- 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
- 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
- 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.
- 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
- 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.
- 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
- 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.
- 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
- 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
- These are the fluffiest, lightest and most delicious blueberry muffins ever! 🫐 👩🏼🍳 INGREDIENTS: For the muffins: - 115g Greek yoghurt - 2 eggs - 85g melted butter - 75ml of milk - 100g light brown sugar - 100g caster sugar - 175g fresh blueberries (frozen can be used just ensure they are defrosted before!) - 200g plain white flour - ¼ tsp baking powder - Pinch of fine salt - Muffin cases For the crumble topping: - 120g porridge oats - 45g caster sugar - 100g melted butter - Pinch of ground cinnamon (optional but I love adding it!) METHOD - Pre-heat your oven to 180°c - Into a mixing bowl add your eggs, Greek yoghurt, melted butter, milk, and white and brown sugar. Mix on a low speed until combined. - Sift in your flour, salt and baking powder - Continue mixing well, until all ingredients are combined - Gently fold in your blueberries - Line a muffin tin with muffin cases - Spoon batter into muffin cases - Combine all crumble topping ingredients together - Place crumble topping on top of the bater in each muffin case - Bake in the oven for 20-25 minutes - Serve and enjoy! #muffins #cooking #recipeideas
- This one pot mushroom orzo is a delicious weeknight dish! It’s quick, comforting and requires little cleaning up!! 🍄🟫🍴 Ingredients: - 400g chestnut mushrooms - 1 white onion - 2 garlic cloves - 150g orzo - 500ml of vegetable stock (I use a stock cube!) - 80g of spinach - 1tbsp of fresh thyme - 1tbsp of crème Method: - Start by dicing up your white onion and mincing your garlic cloves - Thinly slice your chestnut mushrooms - In a heavy bottomed pan, heat up a drizzle of olive oil and add in your chopped onion and minced garlic. Allow this to soften - Add in your sliced mushrooms and allow this to cook for a couple minutes - Toast your orzo in the pan for 2 minutes before adding in all your vegetable stock - Pop your lid on the pan and cook on a low heat for around 10 minutes (taste it to check the orzo is cooked to your liking!) - Chop up some spinach and fold this into the mushroom orzo - Add in your crème fraiche and thyme and give it a good stir - Before serving grate over some parmesan and a little sprinkle of salt - Serve and enjoy! 😋 #dinnerideas #mushrooms #onepot
- This creamy leek risotto is such a winter staple! 🙏 Since the temperature has dropped so much this week I have a big batch of this on the go for me and my family! ❄️🍽️ Ingredients - 800g of leeks - 250g of risotto rice - 2 garlic cloves - 50g of Parmesan - 150g unsalted butter - 1.75l of chicken stock - 150ml of Pinot Grigio - Fresh Basil leaves Method: - Chop up the leeks into rounds and mince your garlic - Melt half of your butter in a large heavy based pan - Add in your leeks and garlic and allow them to soften - Add in your risotto rice to the pan and allow it to toast before adding in your white wine. Allow the wine to reduce down. - In a sauce pan, heat up your chicken stock - Slowly add the stock ladle by ladle (only add in the next ladle when the previous one has been absorbed by the rice!) - The rice is usually cooked after around 25 minutes but it’s important to try it at around 20 minutes to see if it’s cooked!) - Remove from the heat, stir in the remaining butter, grated Parmesan and chopped basil - Serve with fresh basil and an extra grating of Parmesan!
- This bolognese is a weeknight staple, full of vegetables and it was my go-to recipe whilst at university! 🍽️🍝 Ingredients: - 3 large carrots - 1 large white onion - 3 celery sticks - 2 garlic cloves - 500g beef mince - 65g of pancetta (optional but delicious!) - 1 tin of chopped tomatoes - 500ml of beef stock - 2tbsp of tomato pureé - 1 tbsp of marmite - Spaghetti Method: - Start by chopping your carrots, celery, onion and garlic. - Add a drizzle of olive oil to your pan along with eh vegetables and begin to soften the veg. - In a separate pan, brown off your beef mince with some olive oil - Once browned add this to to your vegetables - Lightly crisp your pancetta before adding with the beef mince and vegetables - Add in your tomato pureé, tinned tomatoes, beef stock and marmite! - Mix it all together, season with salt and pepper, and leave it to simmer on a low heat for around 30 minutes - Serve with cooked spaghetti and the cheese of your choice! (Personally I LOVE cheddar with my bolognese) 🧀🍝
- Making girl dinner with Millie Bobby Brown and getting all the tea on Season 5 of Stranger Things (including Eleven’s new favourite snack 👀) was SO much fun ✨❤️🔥 Full video available on my YouTube now! Season 5 drops in the UK tomorrow — only on Netflix! @NetflixUK #StrangerThings5
- Focaccia is one of my favourite things, but it can sometimes take a while to make it - So I’m showing you my speedy version that is still super light and tasty 😋👩🏼🍳 INGREDIENTS: - 500g strong bread flour - 1 sachet of dried fast action yeast (7g) - 2 and a 1/2 tsp of fine salt - 2tbsps of olive oil - 400ml of lukewarm water - Sprigs of rosemary METHOD: - Combine the flour, salt and yeast in a mixing bowl and create a well in the centre - Slowly pour in the water and olive oil whilst mixing, you are looking for a slightly wet dough (note: you might not need all the water!) - Sprinkle some extra flour onto your surface and tip out the dough. Knead the dough for around 5 minutes, until it has a smoother appearance and is less sticky to touch! - Add oil to a clean bowl and place the dough inside to rest. Cover the bowl with a tea towel. - Leave the dough to prove for 45-60 mins, or until it has doubled in size! - Transfer your dough to an oiled baking dish and stretch it to fit the tin! - Cover again with a tea towel and leave it for around 1 hour - Dimple the dough with oiled fingers and add flakey sea salt along with sprigs of rosemary - Bake in a 220°C (200°C fan) oven for 20-25 minutes. The focaccia should be golden brown and a little crisp at the edges! - Slice and serve whilst warm with some olive oil and balsamic vinegar! Let me know if you try this recipe!! 🫶🏼❤️
- Been busy!😅 I’m finally sharing a peek at everything I’ve been up to lately, from finishing school 5 years ago, to some incredible adventures, and all the chaos in between! Watch the full video on my YouTube channel (link in bio!)!! 🎥🫶🏼
- Ad - You guys need to try my Autumn inspired slush! My favourite drink at this time of year is a pumpkin spiced latte and in this video I am going to show you how you can make one in the Ninja SLUSHI !! 🎃☕️ Let me know if you love this drink as much as I do!! Full recipe down below: @Ninja UK #NinjaSlushi To begin: 1. Slice, de-seed and roast your small cooking pumpkin in the oven at 190°C for around 45 minutes 2. Scoop out the pumpkin and blend until smooth 3. For the homemade pumpkin spice blend add 2 tbsp of ground cinnamon, 1tsp of ground nutmeg, 1tsp of ground ginger, 1/2 tsp ap of ground allspice and 1/2 a tsp ground cloves into a bowl and mix together (this recipe makes extra so you can keep it in an airtight jar and store it!) 4. In a bowl, add 200ml of chilled brewed coffee, 2 heaped tbsps of pumpkin puree, 2tbsps of soft brown sugar, 1/2 a tsp of vanilla and 1 tsp of your homemade pumpkin spice mix and whisk together! 5. Add this into a jug with 250ml of milk 6. Pour into your Ninja SLUSHI and select Slush mode 7. The machine will beep when your slush is ready! 8. Pour it into your cup, dust with a little extra spice mix and decorate with whole coffee beans! 9. Time to enjoy!!
- What a perfect half Ironman warmup 💪🏻🥵 Dad got his hips moving!!! @Gordon Ramsay ! Very happy to say we all completed the race and feel great 🔥🔥 #ironman #70.3
- 8So excited for you all to see the next 8 episodes of Dish It Out!! Here’s a sneak peek of who is joining me in the kitchen! Watch now on @Amazon MGM Studios 👩🏼🍳🥘🥔🍞🍝🍔🍇🍪 #dishitout
- The BEST feeling ever 🥹🫶🏼 #suprise #welcomeback #fyp
- 🏆INDEPENDENT RESTAURANT OF THE YEAR 2025🏆 It wasn’t easy, but our judges Will Shu, Tilly Ramsay and Jimi Famurewa have reached their verdict... the winner is @crunch ! The ‘next level sandwich’ restaurant stole our judges’ hearts and tastebuds in the final cook-off against our regional winners 🔥 Big love to you @BiG Mannys’ Pizza , @GET BAKED® , @Seed , and @Oowee Diner 👏 Congrats, CRUNCH! 🥪 #DeliverooRestaurantAwards2025 @Deliveroo
- I'm officially a JUDGE for the 2025 @Deliveroo Restaurant Awards! 🌟🍽️ No apron, no timer—just me, my tastebuds, and a mission to celebrate the incredible restaurants and takeaways across the UK and Ireland 💜 But here’s the fun bit… YOU get to join me! 🧑⚖️ Who's been feeding your cravings, saving your hangovers and elevating your Friday night? Voting is now OPEN. Let’s make sure the best bites get the spotlight they deserve. Voting closes May 9th! #ad #deliveroorestaurantawards2025
- Come with me on a shoot with Deliveroo 🍽️ I’m trading in my chef’s whites… but can you guess what for? 👩🍳 Stay tuned, you won’t want to miss this 👀 #deliveroo #ad
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