Tasty UK

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Tasty UK brings a world of flavor to your screen, specializing in accessible and delicious recipes. From comforting classics and quick weeknight dinners to vibrant international dishes like Filipino cuisine, they offer something for every palate. You'll find engaging tutorials for everything from hearty soups and pasta to indulgent baked goods, with a thoughtful selection of vegan alternatives always included.

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Tomato Soup 🍅 #tasty #foodie #recipes #cooking

Vegan Jollibee-Style Burger Steak & Fries
by @johnnymorilloo

This recipe brought so much nostalgia from my childhood and I can't believe I haven't made it until now, I think it is pretty simple to make and I used dried mushrooms but using fresh chestnut mushrooms would be even better. So give this one a go and if you really want you can replace the fries with rice :)

Ingredients

2 vegan burger patties
15g dried porcini mushrooms
250ml hot water
1 tbsp vegan butter
1 tbsp plain flour
150ml vegetable stock
1 tsp vegan Worcestershire sauce
1 tsp soy sauce
Salt and pepper
Fries (frozen or fresh)
Fried onions (to finish)

Method

Soak the dried porcini mushrooms in hot water for 5 minutes until soft. Keep the mushroom water.
Pan fry the vegan burger patties until browned and cooked through. Remove from the pan and set aside.
In the same pan add vegan butter. Once melted, add the flour and cook for 1 minute to make a roux.
Slowly pour in the mushroom soaking water and vegetable stock, stirring to create a smooth gravy.
Add the softened porcini mushrooms, vegan Worcestershire sauce, soy sauce, salt and pepper. Let the sauce simmer until thick and rich.
Air fry the fries until crispy.
Plate the burger patties, pour over the mushroom gravy and finish with crispy fried onions. Serve with fries. @Johnny Morillo

Pot roast chicken and orzo!

This golden pot of food is perfect for feeding a big group. I make it throughout the year using different veg. In the summer with stunning blistering tomatoes or in the depths of winter, with kale and root veg. It’s a versatile dish that requires very little faff. #potroast #chicken #orzo #tasty #foodie

Ingredients

1 large chicken
1/2 shallots
3 cloves garlic
2 leeks
2/3 carrots (I chose lovely yellow ones)
Thyme
Zest and juice 1/2 lemons (depending on size)
Glass of white wine
1ltr of chicken stock
1 dried chilli (could use chilli flakes and add earlier)
Saffron (optional)
300g Orzo
Parsley
Tarragon
Olive oil
Salt
Pepper

First things first, take your chicken out the fridge and pat it dry with kitchen towel. Untruss, removing the sting and allow to come to come to room temperature. Season inside and out with salt.

Now take a large heavy bottomed pot or Dutch oven, and drizzle in some olive oil. Place your chicken in, breast side down and colour the skin in the oil. We want a golden brown. Flip, and repeat on the bottom then remove the bird from the pot.

Replace the chicken with your sliced shallot and either grated or sliced garlic. Salute for a couple of minutes before adding back in your chicken, followed by your chopped leeks and carrots. Mix together as best you can. Zest in your lemon and add in your bundle of thyme. Season with salt and pepper.

Take a large glass of white wine and use it to deglaze the pot, then pour in your chicken stock. We want the liquid to come up to the drum sticks or just above. If you need to, top up with water. These measurements are based off my pot and chicken. Yours will undoubtedly differ. Squeeze in your lemon juice.

Now pop in a dried whole chill and a pinch of saffron. This will bring a little tang as well as that beautiful golden colour that we’re after.

Once the liquid of bubbling, place the lid on and get your pot into the oven for just over an hour/1 hour 15.

Whilst you wait, get your orzo out the cupboard. When the time is up, remove the chicken and veg from the oven and open the lid of the pot. You should have a beautiful soft bird, with signs that the meat is starting to fall from the bone. Remove the bundle of time and pour in your orzo. The lid can then go back on and into the oven for 10/15 minutes longer.

Take a handful of parsley and a handful of tarragon and chop roughly. When your pot comes back out, sprinkle your herbs around the chicken and mix with the orzo.

To serve, I like to remove the chicken meat from the bones separately and then add back into the pot. Mixing all together. Serve up in bowls with a drizzle of good olive oil and a crack of black pepper.

Recipe by: @James Holdsworth

Easy Homemade Burger Bowl 🍔🥣

Recipe: Sear 500g beef with 1 TSP, salt, pepper, garlic powder and paprika. Add the same seasonings for the roasted sweet potato. For the sauce: 50g Mayo, 15g Ketchup, 10g Mustard, 10g Pickle Juice

#tasty #foodie #recipes #cooking

Who is Tasty UK’s audience?

Tasty UK's audience is likely comprised of home cooks in the UK and internationally seeking accessible, appealing recipe inspiration. Their high TikTok engagement rate (5.23% ER, significantly above benchmark) suggests a highly receptive and interactive following, indicating strong potential for campaign success on the platform. While their Instagram ER (1.42%) is closer to benchmark, their substantial follower count still represents a broad reach. This audience demonstrates clear intent for culinary content and is likely to engage with tutorials, ingredient spotlights, and recipe challenges.

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