Day 3 | 30 days of 30 minute dinners 😋 Steak is always a great option for a quick dinner and when you add a dollop of cowboy butter, you’re in for a darn good time! Enjoy 😄 Chris x STEAK & COWBOY BUTTER | Serves 2 (butter serves 4-6) INGREDIENTS ➡️BUTTER: 8 tbsp / 120g Unsalted Butter, softened* 2 tbsp very finely diced Fresh Parsley 1 tbsp very finely diced Fresh Chives 1/2 tsp (not tbsp!) very finely diced Fresh Thyme Leaves 1 clove Garlic, finely grated/minced 2 tsp Lemon Juice 1 tsp Dijon Mustard 3/4 tsp Smoked Paprika 1/2 tsp Worcestershire Sauce 1/2 tsp Chilli Flakes, or to spice preference 1/2 tsp Salt, or to taste 1/4 tsp Black Pepper, or to taste ➡️STEAKS: 2x 220g/8oz Sirloin Steaks, at room temp** 1 tbsp Vegetable Oil Salt & Black Pepper, as needed METHOD 1️⃣Combine all of the cowboy butter ingredients in a small mixing bowl. This is great to make ahead of time so the flavours marry together.*** 2️⃣Pat the steaks dry then generously season both sides with salt and pepper. Add a large cast-iron or heavy-based pan over high heat. Once the pan is very hot, add the oil and leave for 5-10 seconds. For medium-rare, add the steaks and leave undisturbed for 2 minutes. Flip them over and fry for 2 minutes, then remove and rest them to one side for 5 minutes. 3️⃣Serve the steak with your desired amount of butter and enjoy! *I like the butter to be soft enough to spoon over the steak, but not quite fully melted where the ingredients separate. A little creamy if you will. Just pop the butter in the microwave for 5 second blasts until you reach this consistency (careful - it'll melt quickly!). **You can use any steaks you like and cook to your preference, here I've just used what I normally go for. It's really difficult to offer exact timings, but I find an 8oz/220g steak typically takes roughly 2 minutes on each side in a piping hot pan to offer a medium-rare finish with a nice crust. ***The butter will definitely serve more than two steaks, so just tightly cover the rest in the fridge for 4-5 days (can also freeze long-term).

Day 2 | 30 days of 30 minute dinners 😋 I don’t know about you, but I’m sensing the first proper ‘whiff’ of Spring/Summer here in Edinburgh today so I couldn’t resist sharing this beauty of a dinner! So simple, really quick and only requires a handful of ingredients. Hope you love it 😄 Chris x TOMATO PRAWN PASTA | Serves 2 INGREDIENTS 200g / 7oz dry Tagliatelle, or other long-cut pasta 1 tbsp Olive Oil 150-200g / 5-7oz raw peeled King Prawns/Shrimp* 3 tbsp / 45g Butter 3 cloves of Garlic, finely diced 1/4 tsp Chilli Flakes, or to spice preference (start if with less if at all wary) 80ml / 1/3 cup Rosé Wine 250g / 9oz Baby Plum Tomatoes, halved 1/2 small bunch of Fresh Basil, roughly diced Salt & Pepper, as needed Parmesan, to serve (optional but recommended) METHOD 1️⃣Add the pasta to salted boiling water and cook until al dente. Don't drain. 2️⃣Pat the prawns dry then season them all over with a good pinch of salt and pepper. Heat 1 tbsp olive oil in a large pan over medium-high heat. Once hot, spread out the prawns and leave for 1 minute. Flip them over and fry for a further minute until golden on the other side and just about cooked through. Remove them from the pan. 3️⃣Lower the heat slightly, melt in the butter then add the garlic and chilli flakes. Fry for 10-30 seconds (careful the garlic doesn't burn). Pour in the wine and simmer to reduce for 2 minutes (important to burn off alcohol). Use your wooden spoon to deglaze the pan as needed. 4️⃣Add in the tomatoes, season with a generous pinch of salt and pepper, then fry 2 minutes until they start to soften and leak out their juices. Use your tongs to transfer the cooked pasta straight from the pot into the pan. 5️⃣Toss to coat in the sauce, then toss in the basil and prawns (alongside any resting juices). Continue tossing until you create a glossy sauce that's no longer watery (thin out with a splash of pasta water if you need to). Check for seasoning/spice and adjust if needed. Serve with a few pinches of basil and some parmesan if desired. *Most pre-packed prawns will come ready to cook (deveined etc). You can use frozen, just make sure you thaw them first. They won't take long to cook, so a short high-heat fry will do the trick. Try to avoid them curling up into an 'O' shape as this typically means they're overcooked. A tight(ish) 'C' shape with some colour on each side is what you're aiming for.

Day 1 | 30 days of 30 minute dinners 😋 Welcome to my new series! I can’t wait to start sharing some easy, quick and DELICIOUS dinners you’ll make time and time again. We’re starting off strong with these heavenly skewers 🤤 Enjoy! Chris x GARLIC PARMESAN CHICKEN SKEWERS | Serves 4 INGREDIENTS ➡️CHICKEN: 640g / 1.4lb boneless skinless Chicken Thighs 1 tbsp Olive Oil 1 tsp Paprika 3/4 tsp EACH: Garlic Powder, Salt 1/2 tsp Black Pepper 1/4 tsp EACH: Onion Powder, Cayenne Pepper (reduce if you really don't like spice - it's very subtle though) ➡️BUTTER: 75g / 5 tbsp Unsalted Butter, softened 20g / 1/4 cup freshly grated Parmesan 3 cloves of Garlic, finely grated/minced 1 tbsp very finely diced Fresh Parsley 1/4 tsp EACH Salt, Black Pepper, or to taste METHOD 1️⃣Slice the chicken thighs into bite-sized pieces then combine in a bowl with the oil and seasoning. Thread onto 4x 20cm/8” skewers, ensuring you leave a gap at both ends. Make sure the pieces are nice and compact so they stay nice and juicy. Place in the air fryer and cook at 200C/400F for 10 minutes. 2️⃣Meanwhile, combine the butter with parmesan, garlic, parsley, salt and pepper. You want the butter to be soft enough to brush, but not completely melted. A little creamy if you will. Pop in the microwave for 5 second blasts until you reach this consistency. 3️⃣After 10 minutes, flip the skewers (I find this easiest with a pair of tongs) and brush with 1/3 of the butter. Air fry for 2 minutes and 30 seconds, then flip them and brush with another 1/3 of the butter. Air fry again for another 2 minutes and 30 seconds, or until lightly charred on the outside and piping hot right through the centre (timings may depend on size of chicken pieces - safe internal temp for chicken is 165F/74C). 4️⃣Remove the skewers and brush with the remainder of the butter. Sprinkle over more parmesan & parsley whilst they're still hot if desired. *The chicken is nearly cooked after 10 minutes and the outside is piping hot, so I just use the same brush/butter throughout. If you're at all wary just save 1/3 of the butter for the end baste and use a different brush (or clean the first one).

This is one of those dinners that you can always rely on for a simple no fuss dinner. It uses a simple selection of ingredients but it’s truly delicious! Enjoy 😋 Chris x ONE POT CREAMY BEEF PASTA | Serves 4 INGREDIENTS ➡️SEASONING: 1 tsp Salt 3/4 tsp Smoked Paprika 1/2 tsp Dried Oregano 1/2 tsp Black Pepper 1/4 - 1/2 tsp Chilli Flakes 1/4 tsp Dried Thyme ➡️PASTA: 1 medium White Onion, finely diced 3 cloves of Garlic, finely diced 500g / 1lb Minced/Ground Beef (12% works great) 2 tbsp Tomato Puree (Tomato Paste in US) 600ml / 2 1/2 cups Beef Stock, warm but not boiling hot 500g / 2 cups Tomato Passata 180ml / 3/4 cup Double/Heavy Cream, at room temp 1 tsp Worcestershire Sauce 300g / 10.5oz uncooked Conchiglie Pasta finely diced Fresh Parsley, to serve (optional) Olive Oil, as needed METHOD 1️⃣Add a drizzle of oil to a large pot over medium heat and fry the onion until it begins to soften and turn golden. Add the garlic and fry for a minute longer, then add in the beef. Break it up with your wooden spoon until browned. 2️⃣Stir in the seasoning mix, then stir in the tomato puree and fry for a minute or so. Stir in the stock, passata (swill out with a splash of water), cream and Worcestershire sauce, then stir in the uncooked pasta. 3️⃣Bring to a boil and cook until the sauce has thickened and the pasta is al dente, stirring fairly frequently. If the sauce reduces and thickens up before the pasta is cooked through, just add in a splash of hot water as needed to cook the pasta through. 4️⃣Check for seasoning and adjust with salt, pepper and chilli flakes, then serve up with fresh parsley and enjoy! *The amount of liquid should leave you with perfectly al dente pasta and a thick, but still oozy sauce. Depending on how thick the pasta is, it might need a little more liquid to cook it through. In which case you can add in more stock or water as needed to cook it through. It's better to have not quite enough than too much because you can easily add more in.

This tastes luxuriously delicious and is simple enough for a weeknight dinner! Enjoy 😋 Chris x CREAMY MUSTARD CHICKEN | Serves 4 INGREDIENTS 4x Chicken Legs, brought close to room temp (approx 250-300g/9-10.5oz each) 1 tsp Salt, plus more as needed 1/2 tsp Black Pepper, plus more as needed 1 Echalion Shallot, finely diced (sub 2 normal small shallots) 2 cloves of Garlic, finely diced 60ml / 1/4 cup Dry White Wine 120ml / 1/2 cup Chicken Stock 3/4 cup / 180ml Double/Heavy Cream, at room temp 1 tbsp finely diced Fresh Tarragon 1 1/2 tbsp Dijon Mustard METHOD 1️⃣Preheat the oven to 200C/400F. Pat the chicken legs dry with kitchen roll then season all over with 1 tsp salt and 1/2 tsp pepper. Place them skin-side-down in a large cast-iron or heavy-based oven-proof pan with the heat OFF. 2️⃣Turn the heat to medium-high and cook the chicken for 10 minutes. The skin should be golden and relatively crisp at this point, with a fair amount of fat rendered out. If they look like they're charring, just turn the heat down slightly. Also give them a wiggle towards the start to check they're not sticking. Flip the chicken then place the pan in the oven for 20-25 minutes, or until the chicken is crisp on top and cooked right through the centre (the thickest part of the leg should read minimum 74C/165F with the juices running clear). 3️⃣Remove the pan and place it back on the stove (remember the handle will be hot!). Remove the chicken and place to one side, then turn the heat to medium. Add the shallot to the leftover chicken fat and fry until it starts turning soft & golden, then add the garlic and fry for another 30 seconds or so. Pour in the wine, increase the heat slightly and simmer until it almost completely evaporates, scraping any flavour from the pan as needed. 4️⃣Pour in the stock and cream, then stir in the mustard and tarragon. Keep on a fairly rapid simmer until the sauce begins to thicken, stirring fairly frequently. Stir in any resting juices from the chicken then check for seasoning and adjust if needed. Add the chicken back to the pan and spoon over the sauce. Enjoy!