johngs TikTok
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John Gregory-Smith
@johngs-
Global Rank405.32K
Followers635
Videos115.26M
Views4.43M
LikesRelative Keyword
Influence analysis
johngs tiktok Introduction
johngs is a tiktok influencers from the United Kingdom with 405324 followers. His/her video classification is Public Figure in tiktok. Many people who follow him/her are because of his/her classification. He/She has published more than 635 videos, with a cumulative total of 4430682 likes, and a total of 405324 fans. In the current tiktok ranking in the United States, he/she ranks No. United Kingdom and ranks No. globally.
Here are some more information about johngs:
tiktok homepage link:https://www.tiktok.com/@johngs
Instagram:unknown
Youtube:unknown
Twitter:unknown
johngs's pricing:
Nano: $50–$300
Micro: $300–$1,250
Mid: $1,250–$3,500
Macro: $3,500–$12,000
Celebrity: $12,000+
Also, the most commonly and popular used tiktok hashtags in johngs 's most famous tiktok videos are these:
#fyp #foryou #dlaciebie #viral #dcb #fy #tend #foryoupage #obsessed #makeup #makeuptutorial #sheingals #shein #sheinEu #leo
In the past 30 days, he/she has released for following 17 videos, 5184800 views, 129661 likes, 1454 comments and 22676 shares
not only that.
His/her average playback of each video reached 304988.24, an average of 7627.12 likes per video, an average of 85.53 per video, and an average of 1333.88 sharing times per video.
His/her best and the first three best videos played 790100, 2241300, respectively. These three videos are:Chinese style chicken salad Chinese Style Chicken Salad – Recipe Below - this is a super fresh, crunchy chicken salad with a wickedly good soy and garlic dressing. It's very easy to make and you can batch prep to box up and take into the office for lunch. Enjoy x JGS Serves 2 1 lettuce heart, shredded 100g red cabbage, shredded 1/2 carrot, very thinly sliced or grated 1/2 red pepper, very thinly sliced 6 spring onions, very thinly sliced A huge handful of finely chopped coriander leaves 200g cooked chicken, finely chopped Sesame seeds to serve For the dressing 3 tbsp white wine vinegar 1 ½ tbsp soy sauce 1 tbsp olive oil 2 tsp sriracha (more if you like) 1 tsp sesame oil 1 clove garlic, grated 1. Whisk all the ingredients for the salad dressing together in a small bowl. 2. Chuck all the ingredients for the salad into a large serving bowl. Pour over the dressing and toss together. Divide between two plates and top each with sesame seeds. Grab a fork and dive in. #chickensalad #lunchideas #mealprep #healthyrecipes ; Garlicy Soy Chicken Rice
Serves 2
300g Basmati rice
450ml boiling water
1 chicken stock cube
2 tbsp rice wine
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp sriracha
2 tsp light soy sauce
2 tsp sesame oil
2 cloves garlic grated
4 chicken thigh fillets
4 spring onions, finely chopped
Chilli oil to serve
2 fried egg (optional)
1. Chuck the rice into a saucepan. Whisk the water together with the stock cube and then add the rice wine, oyster sauce, dark soy, oyster sauce, sriracha, light soy, sesame oil and garlic. Pour over the rice and pop the chicken on top.
2. Bring the stock to the boil over a medium heat. Cover the pan reduce the heat to low and cook for 20 minutes until all the liquid has been absorbed and the chicken cooked. Removed from the heat and let it stand for 5 minutes and then add the spring onions and chilli oil. Serve immediately with the fried eggs if you are using them.
#healthydinner
#lazydinnerideas
#chickenricerecipe
#healthyrecipes
; Creamy Turkish Eggs – Recipe Below
This delish brunch dish is such a wicked combination of textures and flavours that should be on every menu this weekend. Enjoy x JGS
Serves 2
4 tbsp vinegar
4 free range eggs
350g full fat yogurt
1 clove garlic, crushed
A handful of finely chopped dill, plus extra for garnish
40g butter
2 tsp Aleppo Pepper Flakes
Flat breads to serve
1. Pour 2cm of boiling water into a frying pan. Bring to a very light simmer over a low heat. Add the vinegar and give it a swirl. Let the water settle and then crack in the eggs. The tops of the yolks should be just poking out of the water. Cook for 4-5 minutes until the whites have set.
2. Meanwhile, chuck the yogurt into a bowl and add the garlic, dill and a good pinch of salt. Mix together and dollop onto two serving bowls.
3. Heat a small saucepan over a medium heat and add the butter. Once melted, removed from the heat and add the Aleppo pepper flakes and a pinch of salt. Swirl together .
4. To serve, divide the yogurt between 2 serving bowls and top with the eggs. Drizzle over the butter and garnish with a little dill. Serve immediately with plenty of bread.
#Brunch
#EasyRecipes
#TurkishFood
#poachedeggs
#brunchideas
#healthybrunchideas
Published videos
Beef Short Rib Ragu - recipe Below - this is my ultimate comfort food. The dish i need the most at the end of a long week or if anything goes wrong in my life. Its a food-hug in a bowl. Let me know what you guys think of this one x JGS Serves 4-6 2 tbsp olive oil 2kg beef short ribs 1 large onion, finely chopped 1 large carrot, finely chopped 2 sticks celery, finely chopped 4 cloves garlic, finely chopped 2 tbsp tomato puree 1 tsp smoked paprika 1 ½ tsp dried thyme 1 tin chopped tomatoes 200ml beef stock, with 1 cube 1 x 750ml bottle of red wine 400g pappardelle (enough for 4 people) Parm to serve Salt and pepper 1. Heat the oil in a casserole over a high heat. Pat the short ribs dry and season all over with salt and pepper. Brown the ribs in two batches for 8-10 minutes, tuning every 2-3 minutes until golden. Remove from the pan. 2. Reduce the heat to medium. Chuck the onion, carrot and celery into the pan. Season with plenty of salt and pepper and mix well. Cook, stirring occasionally, for 8-10 minutes or until everything is soft. 3. Add the garlic to the pan. Mix well and cook, stirring occasionally, for a minute until fragrant. Then add the tomato puree, paprika, thyme, tomatoes, stock and red wine. Mix well and bring to the boil. Return the ribs to the pan. Cover, reduce the heat to low and cook for 3 ½ - 4 hours or until the meat falls off the bone. 4. Remove the ribs from the sauce and leave to cool slightly. Remove and discard the fat, bone and sinew. Shred the meat and cover. 5. Meanwhile, leave the sauce, bubbling gently without the lid to reduce by half. It will take 50-60 minutes. Add the meat and mix well. Do a final seasoning check and you are done. Remove a third of the sauce for leftovers. 6. Cook the pasta until al dente in a large pan of boiling salted water. Drain and add to the ragu. Mix well and serve with plenty of Parm. #pasta #easydinnerideas #shortribs #comfortfood
00:31Roasted Celeriac and Romesco Sauce – Recipe Below - this veggie packed feast is SO good that you will have it on repeat. The celeriac is roasted until nutty and served with a Spinach style sauce made of peppers, paprika and almonds. enjoy x JGS Serves 4 1 celeriac – washed and cut into 1cm wedges 4 tbsp olive oil, plus extra for drizzling 360g roasted red peppers from a jar, pat them dry 60g roasted unsalted, skinned almonds, plus extra for serving 2 cloves garlic 1 tbsp sherry vinegar (or red wine vinegar) 2 tsp smoked paprika A small handful of finely chopped parsley leaves Salt and pepper 1. Preheat the oven to 200c fan. Pop the celeriac into a roasting tin and add 2 tbsp of the oil and plenty of salt and pepper. Toss together and roast for 25-30 minutes or until tender and a little golden. Sprinkle over 1 tsp of smoked paprika and a little salt. Toss together and return to the oven for 3 minutes so the veg can soak up the flavours. 2. Meanwhile, chuck the peppers into a blender with the almonds, garlic, vinegar, remaining oil, remaining smoked paprika and a pinch of salt. Blend until you have a smooth sauce. 3. To serve, swirl most of the sauce onto a serving plate and top with the celeriac. Spoon over the rest of the sauce and then rain down loads of smashed almonds and parsley. Drizzle over a little more oil and dive on in. #veganrecipes #vegetarianrecipe #healthyrecipes
00:26Easy chicken dinner - recipe from my cookbook Fast Feasts x JGS #Stickychickenrecipe #Healthychickenrecipe #Homemadechips
00:26Creamy Courgette Orzo – Recipe Below – this is one of those delish, one pot orzo recipes that tastes so good and is ready to rock in under 30 minutes. I love to serve this with charred asparagus that I just oil and season and then char in a very hot pan for a few minutes until tender. If you don’t fancy that a crisp green salad or a beautifully cooked steak. Let me know how you would serve it x JGS Serves 4 2 tbsp olive oil 4 spring onions, finely chopped 500g courgette, grated 2 cloves garlic, grated 400g orzo 750ml vegetable stock 150g baby spinach, finely chopped The zest and juice of a lemon 2 large handful of roughly chopped basil leaves Parmesan to serve 100ml double cream 150g burrata Salt and pepper 1. Heat the oil in a large frying pan over a medium-high heat. Add the spring onions and courgette. Season with salt and pepper and cook, stirring occasionally, for 8-10 minutes or until you have cooked out moist of the moisture. 2. Reduce the heat to low and add the garlic, orzo and stock. Stir together, cover and cook, stirring occasionally to break up the orzo, for 10-12 minutes or until the liquid has gone and the orzo is al dente. Add the spinach, cover and cook for 1 minute until wilted. 3. Add the lemon zest and juice, most of the basil, Parm, double cream and plenty of salt and pepper to the pan. Mix well and check you happy with the seasoning. 4. Transfer to a serving plate and top with the buratta. Scatter over any remaining basil and serve immediately. #orzo #courgettes #vegetarianfood #easyrecipes #mealprepideas
00:23Smashed Broad Beans and Ricotta on Toast – recipe below – this simple summery delight is the perfect thing to make when you have guests coming over. I use frozen broad beans but you could just as easily use tinned or fresh if you can get them. Let me know what you guys think of this one. It’s a new staple in our house x JGS Serves 4 as a starter 200g frozen broad beans 2 tbsp extra virgin olive oil, plus extra for drizzling 2 tbsp grated Parmesan The juice of ¼ of a lemon 1 large handful of finely chopped basil leaves 2 slices of sourdough 1 clove garlic 250g ricotta The zest of a lemon Salt and pepper 1. Chuck the beans into a heat proof bowl and cover with just boiled water. Leave for 2 mins. Drain and pod them. If you squeeze the fatter end where the root is they pop out. Discard the skins. 2. Mash the beans with a fork and add the olive oil, Parmesan, lemon juice, most of the basil and a pinch of salt and pepper. 3. Heat a non-stick frying pan over a high heat. Drizzle a little olive oil over both sides of the sour dough and toast in the pan for 1-2 minutes a side or until golden and crispy. Rub one side with the garlic and pop onto a plate. 4. Mix the ricotta with the zest of half a lemon and a good pinch of salt. 5. To serve, top the toast with the smashed beans and then the ricotta. Scatter over the remaining basil and lemon zest. Drizzle over a little oil and slice up into 2-4 pieces. Serve immediately. #healthyrecipesdinner #healthysnack #vegetarianfood #sourdoughrecipes
00:44Creamy Turkish Eggs – Recipe Below This delish brunch dish is such a wicked combination of textures and flavours that should be on every menu this weekend. Enjoy x JGS Serves 2 4 tbsp vinegar 4 free range eggs 350g full fat yogurt 1 clove garlic, crushed A handful of finely chopped dill, plus extra for garnish 40g butter 2 tsp Aleppo Pepper Flakes Flat breads to serve 1. Pour 2cm of boiling water into a frying pan. Bring to a very light simmer over a low heat. Add the vinegar and give it a swirl. Let the water settle and then crack in the eggs. The tops of the yolks should be just poking out of the water. Cook for 4-5 minutes until the whites have set. 2. Meanwhile, chuck the yogurt into a bowl and add the garlic, dill and a good pinch of salt. Mix together and dollop onto two serving bowls. 3. Heat a small saucepan over a medium heat and add the butter. Once melted, removed from the heat and add the Aleppo pepper flakes and a pinch of salt. Swirl together . 4. To serve, divide the yogurt between 2 serving bowls and top with the eggs. Drizzle over the butter and garnish with a little dill. Serve immediately with plenty of bread. #Brunch #EasyRecipes #TurkishFood #poachedeggs #brunchideas #healthybrunchideas
00:34Persian Style Lamb Kebabs x JGS #kebabrecipe #shishkebab #lambkebab #healthydinnerideas #healthyrecipes
00:33Charred Aubergines Salad - get the recipe from in my Easy Supper E-Book via the link in my bio for only £1 – click the link in my bio or head to https://johngregorysmith.myshopify.com #Easyfoodrecipes #highvolumelowcalmeals #easymeals #Healthyrecipes #vegetarianmeals #saladideas
00:28Creamy Chicken Pasta – Recipe Below – I would marry anyone who made this for me x JGS Serves 4 3-4 chicken breasts (500g) 1 tsp garlic powder ½ tsp smoked paprika ½ tsp dried oregano 3 tbsp olive oil, 1 onion, finely chopped 80g sun dried tomatoes, roughly chopped 4 cloves garlic, finely chopped 200ml white wine 150ml chicken stock A handful of finely chopped tarragon leaves The zest of ½ a lemon 400g tagliatelle pasta 200ml double cream Parmesan to serve Salt and pepper 1. Chuck the chicken into a bowl and add the garlic powder, smoked paprika, oregano, 1 tbsp of the oil and a pinch of salt and pepper. Mix well. 2. Heat the oil in a large pan over a medium heat. Add the chicken and sear for 2-3 minutes a side to get some colour on them, then remove from the pan. 3. Add the onion to the pan. Cook, stirring occasionally, for 4-5 minutes until soft. Add the sun-dried tomatoes and garlic. Mix well and cook, stirring occasionally, for 30 seconds until fragrant. Pour the white wine into the pan to deglaze. Bring to the boil and cook, stirring occasionally, for 4-5 minutes or until the alcohol has evaporated. 4. Chuck in the tarragon, lemon zest, stock and a good pinch of salt and pepper into the pan. Mix well. Return the chicken, cover, reduce the heat to low and cook for 12-15 minutes until the chicken is just cooked through and tender. Remove the chicken from the pan and cover. Slice just before serving. 5. Meanwhile, cook the pasta for 8-10 minutes until dal dente or according to packet instruction. Scoop out some of the pasta water and drain. 6. Increase the heat to medium and cook the sauce for 3-4 minutes to thicken. Add the cream, about 2 tbsp of grated parmesan and the pasta. Mix well and add a splash of pasta water to help it go really creamy. Serve immediately with the chicken. #dinneridea #howtocookchicken #chickenpastarecipe #tuscanChicken #creamychickenpasta
00:39Crispy Zaatar Chickpeas with Garlicy Yogurt – Recipe Below This is one of the best dips around. Crispy Zaatar Chickpeas served with garlicy yogurt. The flavours are just amazing and it takes no time at all to make. Let me know what you guys think x JGS Serves 4 1 x 400g tin chickpeas 1 tbsp olive oil, plus extra for drizzling 1 tbsp Zaatar, plus extra for garnish 300 full fat yogurt 1 clove garlic crushed The zest of a lemon Salt 1. Preheat the oven to 180c fan. Drain, rinse, and drain the chickpeas well. Pat them dry with kitchen paper, discarding any loose skins. Chuck them into a roasting tray and add the olive oil, zaatar and a pinch of salt. Toss together. Cover with a piece of slightly crinkled tin foil to stop the chickpeas exploding and roast for 20 minutes. Remove the foil and cook for 5-10 minutes or until crispy. Transfer the chickpeas and all the zaatar from the roasting dish onto a plate and leave to cool for a few minutes. 2. Meanwhile, mix the yogurt together with the garlic, lemon zest and a pinch of salt. 3. Swirl the yogurt onto a serving dish and top with the crispy chickpeas. Add a pinch more zaatar and then drizzle over loads of olive oil. Serve with plenty of crispy things for dunking.
00:44TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
00:23TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
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