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We’ve partnered with Gordon & Tilly Ramsay 

Deliciously nutritious recipes for every challenge

Tilly Ramsay Runs the TCS London Marathon with Flora – with dad Gordon supporting her all the way

We’re excited to share that Tilly Ramsay is running the 2026 TCS London Marathon with Flora in support of Feeding Britain — the incredible charity working to tackle hunger and food insecurity across the UK. And throughout her journey, from early morning training runs to the finish line, Flora will be right there, fuelling her every step.

This moment also marks the start of Flora’s brand new partnership with Feeding Britain. Together, we’re committed to helping more children access delicious, nutritious meals — because fuelling well matters, whether you’re running a marathon or simply getting through life’s everyday challenges. With this in mind, Flora will be kicking-off the partnership by donating 24K healthy meals to children in the school holidays.

The collaboration celebrates the power of great, nutritious food. Tilly’s challenge will spotlight the importance of completely delicious nourishment, not just movement, whilst inspiring people and communities to fuel well for every marathon, whatever that looks like for them.

Tilly will create simple, nourishing meals made with Flora to ensure she has the best post training fuel. And the best bit? In the weeks leading up to race day, Tilly will be sharing her favourite deliciously nutritious post-training dishes on social media that keep her going and will keep us posted on her training. Stay tuned — there’s so much more to come.

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Tilly & Gordon's deliciously nutritious miso glazed salmon, with sweet potato mash + broccoli 

Ready to create something extraordinary? Here’s how to make Tilly and Gordon's delicious recipe, step-by-step!

Ingredients for two

The salmon -

1 tsp Flora Buttery

2 salmon fillets

1 tbsp white miso

1 tbsp honey

1 tbsp soy sauce

1 garlic clove, grated

1 tsp grated ginger

broccoli

1 tsp of chilli flakes

lemon to serve

The mash - 

40g Flora Buttery

2 large sweet potatoes

35ml milk

Method for potatoes:

  1. Peel and chop potatoes into even chunks.
  2. Boil in salted water for 15–20 minutes until soft.
  3. Drain potatoes and transfer back into the pan.
  4. Warm up your milk.
  5. Mash potatoes with Flora Buttery and warm milk until smooth.
  6. Season mash with salt.

Method for salmon:

  1. Mix your miso, honey, soy sauce, garlic and ginger together.
  2. Heat a non-stick pan over medium heat with 1 tsp of Flora Buttery.
  3. Add salmon, skin side down, and cook for 3–4 minutes until the skin is crisp.
  4. Generously brush miso mix over salmon and continue cooking for another 2 minutes.

Method for broccoli:

  1. Preheat your oven to 200°C.
  2. Heat 1 tbsp of Flora Buttery in a pan over medium to high heat.
  3. Add broccoli along with 2 tbsp of chilli flakes and salt.
  4. Once the broccoli gains colour, transfer to a baking tray.
  5. Finish cooking in the oven for 5–10 minutes, allowing it to cook without burning.
  6. Once done, add a squeeze of lemon juice over it.

Tilly’s simple and satisfying Green Goddess Omelette

Cook along as Tilly shows you how to make her vibrant Green Goddess Omelette from start to finish. 

3 eggs

A handful of spinach

A small bunch of fresh parsley

2 tbsp cottage cheese

1–2 tsp Flora Lighter

Salt and pepper

Sliced, toasted bread to serve

 

  1. Add your eggs, a handful of spinach, fresh parsley, and a pinch of salt and pepper into a blender.
  2. While the mixture settles, add Flora Lighter to a large non-stick pan and heat until melted.
  3. Pour in the omelette mix and allow it to cook gently.
  4. Once cooked, fold over, remove from the pan, and serve over toast that is lightly buttered with Flora Lighter.
  5. Finish with a spoon of cottage cheese, some salt, a little fresh parsley, and fresh cracked pepper on top.
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Tilly’s vibrant and flavourful Rainbow Sheet Pan Chicken

Get stuck in and cook along as Tilly shows you how to make her vibrant Rainbow Sheet Pan Chicken from start to finish. 

2 tbsp sun-dried tomato paste

3 tbsp melted Flora Original

1 tsp smoked paprika

1 garlic clove, grated

Salt and black pepper

Lemon

2 red peppers

1 red onion

1kg chicken thighs

2 courgettes

A handful of cherry tomatoes

To serve:

With a lemon yoghurt dressing on top of flatbread

Over couscous

Chopped in a salad

  1. Preheat your oven to 200°C.
  2. For your marinade, mix melted Flora Original, sun-dried tomato paste, smoked paprika, chilli flakes, garlic, and a pinch of salt and black pepper.
  3. Chop up your red peppers, onion, and courgettes.
  4. In a roasting tray, add your chopped vegetables, a handful of cherry tomatoes, and the chicken. Cover with the marinade and mix well, so everything is evenly coated.
  5. Spread everything out evenly in the tray.
  6. Roast for 45 minutes, turning everything once halfway through.
  7. Finish with fresh lemon before serving.

Tilly’s delicious, Chewy Banana Oat Flapjacks

Get baking as Tilly shows you how to make her deliciously chewy banana oat flapjacks from start to finish. 

2 ripe bananas, mashed

250g rolled oats

80g nut butter

60ml maple syrup

80g Flora Buttery, melted

2 tsp cinnamon

A pinch of salt

Method:

  1. Preheat the oven to 160°C fan and line your tin.
  2. Mash the bananas and mix with the nut butter, maple syrup, and melted Flora Buttery.
  3. Stir in the oats, cinnamon, and a pinch of salt.
  4. Press the mixture firmly into the tin.
  5. Bake in the oven for 25 minutes until golden.

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