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Recent posts
Getting creative in the kitchen at the best time of the year! 🎄✨
From festive recipes to holiday traditions, there’s so much to look forward to @delluk #UnwrapMore #XPS13 #IntelCore @intel AD
02 Nov 2026
The perfect sweet treat for this Halloween! My spooky spider cookies will not disappoint 🎃👻🕷️
Ingredients:
225g Very soft butter
150g Light brown sugar
150g Granulated sugar + 200g for rolling later
250g Peanut butter (skippy)
1 tsp vanilla bean baste (or extract)
2 eggs
300g Plain flour
1 Tsp Baking powder
1 Tsp Bicarbonate of soda
1 Tsp Cornflour
Pinch of fine salt
200g Dark chocolate
32 Decorative eyes
16 Ferrero rocher, Rolos or Reeces peanut butter cups
Method:
1. Start by weighing out all of your ingredients. Add all of the dry ingredients to a bowl apart from the sugars and whisk together then set aside.
2. To a stand mixer with a paddle attachment add the butter and 2 sugars and gently cream together until the sugars are just starting to break down. Now add the peanut butter, eggs and vanilla and mix again until just combined. Finally add the dry ingredients and briefly mix again until combined, do not over work the dough.
3. Line 3 baking trays, Roll the dough into 16 balls and roll each ball in the additional granulated sugar before adding to the lined trays. Press down each of the balls so they resemble a small hockey puck. Place them in the fridge for 1 hour.
4. Preheat the oven to 180ºc / 160ºc fan
5. Remove the cookies from the fridge and bake them in the oven for 12 to 14 minutes. They will be crisp on the outside and delicious and soft in the center. When cooked, remove from the oven, using the base of a tablespoon make a small indent in the top of each cookie, this is where the head of the spider will sit later, leave them to cool completely on the trays before decorating.
6. Put the chocolate in a bowl and melt it, carefully pour it into a piping bag. Snip a small piece from the end of the piping bag and add a small dot to the back of the eyes and stick them to the Ferrero rocher, Rolos or peanut butter cups. Hold the eyes into place until they stick.
7. Pipe a small dot into the middle of each cookie and place on the spider’s head. Then pipe 8 legs on to each cookie.
8. Allow the chocolate to set completely before serving!
30 Oct 2026
A Texas roundup 🤠🏎️
27 Oct 2026
Wow !! What an amazing US Grand Prix at @cota_official !! Congrats @kimi.antonelli on an amazing win ! Great job everyone at Gordon Ramsay at @f1experiences LFG !
25 Oct 2026
Suited and booted and ready for an incredible @f1 race !! @oscarjramsay first ever Formula 1 at @cota_official !! 🤠
25 Oct 2026
This sweetcorn dip is next level addictive 🤤🌽
Ingredients:
- 400g frozen sweetcorn
- 1 shallot finely diced
- 1 garlic clove finely diced
- 1 tbsp olive oil
- 1 small red chili finely diced
- 120ml double cream
- 100g cream cheese
- 100g parmesan finely grated parmesan
- 1/2 tsp fine salt
- Black pepper to taste
To finish:
- Crumbled feta
- Fresh coriander
- Serve with tortilla chips
Method:
1. To a large frying pan over a medium heat add in olive oil and your shallot and garlic and cook for 2-3 minutes until soft not browned.
2. Add in your sweetcorn and cook for 6-8 minutes, stirring until it is slightly sweet smelling.
3. Next add in your diced chili for 1-2 minutes until softened
4. In a sauce pan gently heat the double cream, cream cheese and parmesan. Stir until melted and smooth.
5. Add 1/2 the corn mix to the cream mix and blend with a hand blender until smooth.
6. Stir in the remaining corn to the blended mix.
7. Taste and season with salt and black pepper
8. Spoon into a bowl and top with crumbled feta and coriander! Serve with tortilla chips and enjoy! 🍴🫶🏻
And to top it off serving it in my favourite @royaldoulton range!
11 Oct 2026
JUST ANNOUNCED! 🚨
@tillyramsay is heading to the Big Kitchen! 🎄✨
Catch Tilly live on Thursday 26 November as she joins an incredible line-up of chefs, food experts and festive favourites at the Festive Good Food Show.
🎟️Head to our website to book your ticket, and see Tilly live at the NEC in Birmingham!
02 Oct 2026
Looking for a weekend treat? 🍫👩🍳These raspberry and white chocolate blondies are so delicious you will want to make them every weekend!
Ingredients:
- 180g unsalted butter
- 200g soft light brown sugar
- 75g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 250g plain flour
- ½ tsp baking powder
- ½ tsp fine salt
- 200g white chocolate, roughly chopped
- 150g fresh raspberries
Equipment:
10x8 inch tin
Method:
1. Preheat the oven to 170°C fan and line a 10 × 8 inch baking tin with baking paper.
2. Brown the butter. Add the butter to a saucepan over a medium heat and cook for around 4–6 minutes, stirring occasionally. It will melt, foam and then start to turn golden brown with little toasted brown flecks. Once it smells nutty, remove from the heat and leave to cool in a bowl
3. Add the light brown sugar and caster sugar to the bowl of a stand mixer, followed by the slightly cooled brown butter. Beat together until combined.
4. Add the eggs one at a time, mixing well after each addition, then add the vanilla and mix again.
5. Add the plain flour, baking powder and salt and mix on a low speed.
6. Add most of the chopped white chocolate and raspberries to the blondie mixture, reserving some of each for the top. Gently fold them through by hand so you don’t completely break up the raspberries.
7. Spoon the mixture into your lined tin and spread it evenly into the corners. Sprinkle over the remaining white chocolate and press the remaining raspberries into the top.
8. Bake for 22–26 minutes, until golden around the edges and set on top but still slightly soft in the middle. You don’t want to overbake them – they’ll continue to set as they cool.
9. Leave the blondies to cool completely in the tin before lifting them out and cutting into squares.
Enjoy!! ♥️
19 Sep 2026
Dad takes over my video (as usual)….head over to my YouTube channel for my most chaotic video yet🍕
03 Sep 2026
Black and white by @brianbowensmith 🖤
19 Aug 2026
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!
04 Aug 2026
This pork stir fry is full of flavour, easy to make at home and a perfect dish to try this weekend! 🥢
Ingredients:
- 3tbsp sesame oil
- 350g pork mince
- 350g egg noodles
- 1 thumb-sized piece of ginger
- 3 garlic cloves
- 1 red chilli peppers
- 320g stir fry vegetables (my favourite is a mix of carrots, Pak choi, red cabbage and baby corn!)
- For the sauce:
- 2tbsps soy sauce
- 1tbsp dark soy sauce
- 2tbsp sweet chilli sauce
- 1tbsp rice wine vinegar
- 1tbsp honey
- 1tbsp cornflour
Method:
- cook or soak your egg noodles according to your packet instructions, then drain and set aside
- Heat 2tbsp of your sesame oil in a wok over a high heat
- Add in the pork mince and spread it out in the wok, allowing it to slightly caramelise. Cook for around 5-6 minutes or until golden brown and slightly crispy in places
- Grate your garlic, ginger and finely dice your chilli
- Add this into your wok and cook for 1-2 minutes until fragrant
- Add your stir fry vegetables and cook for 3-4 minutes over a high heat until they have softened slightly
- To make your sauce add all the ingredients to a bowl and whisk together
- Pour your sauce into the wok and let it bubble for 1-2 minutes h til it is thick and glossy
- Add your drained egg noodles and remaining sesame oil to the wok
- Toss everything together until the noodles are coated
- Serve with sesame seeds, finely chopped spring onions and fresh lime!
24 Jul 2026
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