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AD I A little Christmas canapé date night for two. Picky bits, a glass of red, and the easiest hosting night ever thanks to @waitrose 3-for-2 party food offer (let’s just say restraint was not on the menu) with everything delivered straight to the door through the Waitrose app. The perfect excuse to slow down in the middle of the festive chaos, eat as many prawn toasts and polar bear bao buns as your hearts desire and shower your loved ones with foodie affection. Because honestly, there’s no better way to say “I love ya” than to say it with food ❤️ #HomeOfFoodLovers
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5mo ago
thehungryhobbit
AD I A little Christmas canapé date night for two. Picky bits, a glass of red, and the easiest hosting night ever thanks to @waitrose 3-for-2 party food offer (let’s just say restraint was not on the menu) with everything delivered straight to the door through the Waitrose app. The perfect excuse to slow down in the middle of the festive chaos, eat as many prawn toasts and polar bear bao buns as your hearts desire and shower your loved ones with foodie affection. Because honestly, there’s no better way to say “I love ya” than to say it with food ❤️ #HomeOfFoodLovers
A @thebotanistgin ginger, lime leaf & chilli gin spritz paired with a spicy soy, lime leaf & ginger salmon crudo because we all love a crudo 🌶️ This is going to get your Thursday night drinks feeling like a beach party in Thailand for SUREEE. Super fresh, fiery, and makes a regular evening feel totally iconic #AD Enjoy responsibly. 18+ For the crudo 150g sashimi-grade salmon, thinly sliced 2 tbsp light soy sauce 1 tsp sesame oil Juice of ½ lime 1 tsp chilli oil (optional) 1 tsp lime leaf syrup from the cocktail recipe 1 lime leaf, very finely sliced 1 tsp grated fresh ginger 1 small Thai chilli, finely sliced 1 spring onion, finely sliced 1. Mix the soy, lime juice, syrup, sesame oil, chilli oil, ginger, and chilli in a bowl. 2. Place the salmon on a chilled plates and drizzle over the sauce. Top with the lime leaf and spring onion For one spritz 100ml water 100g sugar 3 torn lime leaves, plus extra for garnish thumb of sliced ginger, plus extra slices of ginger for garnish 2 Thai chilli’s, roughly chopped plus extra for gar ish 35ml The Botanist Gin 10ml lime juice Soda water 1. Add the sugar, water, chilli, ginger and lime leaves to a saucepan. Simmer for 5 mins then leave to cool and infuse for a couple hours before straining. 2. Fill a shaker with ice and shake 20 ml of the syrup, the gin and lime juice 3. Strain into a glass over fresh ice, top with soda, garnish with a chilli, lime leaf and ginger slices
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11mo ago
thehungryhobbit
A @thebotanistgin ginger, lime leaf & chilli gin spritz paired with a spicy soy, lime leaf & ginger salmon crudo because we all love a crudo 🌶️ This is going to get your Thursday night drinks feeling like a beach party in Thailand for SUREEE. Super fresh, fiery, and makes a regular evening feel totally iconic #AD Enjoy responsibly. 18+ For the crudo 150g sashimi-grade salmon, thinly sliced 2 tbsp light soy sauce 1 tsp sesame oil Juice of ½ lime 1 tsp chilli oil (optional) 1 tsp lime leaf syrup from the cocktail recipe 1 lime leaf, very finely sliced 1 tsp grated fresh ginger 1 small Thai chilli, finely sliced 1 spring onion, finely sliced 1. Mix the soy, lime juice, syrup, sesame oil, chilli oil, ginger, and chilli in a bowl. 2. Place the salmon on a chilled plates and drizzle over the sauce. Top with the lime leaf and spring onion For one spritz 100ml water 100g sugar 3 torn lime leaves, plus extra for garnish thumb of sliced ginger, plus extra slices of ginger for garnish 2 Thai chilli’s, roughly chopped plus extra for gar ish 35ml The Botanist Gin 10ml lime juice Soda water 1. Add the sugar, water, chilli, ginger and lime leaves to a saucepan. Simmer for 5 mins then leave to cool and infuse for a couple hours before straining. 2. Fill a shaker with ice and shake 20 ml of the syrup, the gin and lime juice 3. Strain into a glass over fresh ice, top with soda, garnish with a chilli, lime leaf and ginger slices
anchovy, kale, loads of garlic and brothy chickpeas smashed into gorgeously buttery toast with jammy eggs. could write a love letter to this lunch. every flavour I love under the sun, keeps you full for ages and takes about 10 mins to make. One for a chill bright day like today that’s for sure! 6-6.5 mins for your jammy eggs then plunge into ice water Fry off garlic, loads of anchovies and chilli flakes in plenty of olive oil. Chickpeas with broth go in then add your kale or cavolo Nero and wilt down. You can add lemon and parsley here too. Smash the whole thing onto super buttery toast. Thank me later.
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thehungryhobbit
anchovy, kale, loads of garlic and brothy chickpeas smashed into gorgeously buttery toast with jammy eggs. could write a love letter to this lunch. every flavour I love under the sun, keeps you full for ages and takes about 10 mins to make. One for a chill bright day like today that’s for sure! 6-6.5 mins for your jammy eggs then plunge into ice water Fry off garlic, loads of anchovies and chilli flakes in plenty of olive oil. Chickpeas with broth go in then add your kale or cavolo Nero and wilt down. You can add lemon and parsley here too. Smash the whole thing onto super buttery toast. Thank me later.
AD I @waitrose really said ‘midweek dinners can be chef-worthy too’. This spicy meatball pasta bake is one of those recipes that tastes WAY more impressive than the effort involved. A few smart shortcuts like that banging @ottolenghi_restaurants kalamata olive & harissa sauce, proper good pasta and parmesan from their No.1 range and suddenly you’ve got yourself something very restaurant worthy. Comforting, a little spicy, properly cheesy and best of all…no queue required. Full recipe on the Waitrose website if you fancy making it yourself. #HomeOfFoodLovers
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1mo ago
thehungryhobbit
AD I @waitrose really said ‘midweek dinners can be chef-worthy too’. This spicy meatball pasta bake is one of those recipes that tastes WAY more impressive than the effort involved. A few smart shortcuts like that banging @ottolenghi_restaurants kalamata olive & harissa sauce, proper good pasta and parmesan from their No.1 range and suddenly you’ve got yourself something very restaurant worthy. Comforting, a little spicy, properly cheesy and best of all…no queue required. Full recipe on the Waitrose website if you fancy making it yourself. #HomeOfFoodLovers
A slightly different lamb moment for your Easter table 🐣 Smoked paprika prime lamb fillet, blushing in the middle, served with THAT classic entrecôte sauce everyone loves. Absolutely packed with double the tarragon because… yum. Add a pile of obligatory fries. Who needs a Parisian bistro? Also, controversial perhaps, but I might prefer this to steak?? One of the best things I’ve made in agessss #LambRecipes #cooking #tasty #easterrecipes #foodie For 2: 1 lamb fillets (about 400g) 2 tbsp olive oil 1 tbsp smoked paprika 150g butter 1 large shallot, finely chopped 3 garlic cloves, finely grated 1 tbsp Dijon mustard I pack tarragon, chopped 1 large handful parsley 2 tbsp capers 8 anchovies 2 tbsp Worcestershire sauce 1 lemon, peeled & sliced French fries to serve Brush the lamb fillet with olive oil, smoked paprika, salt and pepper. Leave to marinate for 20–30 mins if you have time. Heat oven to 200°C fan and cook fries according to packet instructions (or your preferred method). Melt butter in a small pan, cook the shallot & garlic gently until soft. Remove and add to a blender with the herbs, lemon, anchovies, capers, Worcestershire and mustard, season to taste. I like to cook it for a couple mins before serving to get nice and warm Heat a frying pan very hot. Sear lamb fillets for 2 mins per side until well browned. Transfer to the oven for 5-7 mins depending on thickness (for pink). Rest for 5 minutes, then slice. Serve the lamb with fries and plenty of that tarragon-packed entrecôte sauce spooned over.
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thehungryhobbit
A slightly different lamb moment for your Easter table 🐣 Smoked paprika prime lamb fillet, blushing in the middle, served with THAT classic entrecôte sauce everyone loves. Absolutely packed with double the tarragon because… yum. Add a pile of obligatory fries. Who needs a Parisian bistro? Also, controversial perhaps, but I might prefer this to steak?? One of the best things I’ve made in agessss #LambRecipes #cooking #tasty #easterrecipes #foodie For 2: 1 lamb fillets (about 400g) 2 tbsp olive oil 1 tbsp smoked paprika 150g butter 1 large shallot, finely chopped 3 garlic cloves, finely grated 1 tbsp Dijon mustard I pack tarragon, chopped 1 large handful parsley 2 tbsp capers 8 anchovies 2 tbsp Worcestershire sauce 1 lemon, peeled & sliced French fries to serve Brush the lamb fillet with olive oil, smoked paprika, salt and pepper. Leave to marinate for 20–30 mins if you have time. Heat oven to 200°C fan and cook fries according to packet instructions (or your preferred method). Melt butter in a small pan, cook the shallot & garlic gently until soft. Remove and add to a blender with the herbs, lemon, anchovies, capers, Worcestershire and mustard, season to taste. I like to cook it for a couple mins before serving to get nice and warm Heat a frying pan very hot. Sear lamb fillets for 2 mins per side until well browned. Transfer to the oven for 5-7 mins depending on thickness (for pink). Rest for 5 minutes, then slice. Serve the lamb with fries and plenty of that tarragon-packed entrecôte sauce spooned over.
@thehungryhobbit aka Amy Brett with some very strong answers in her Best of #London Ep.239
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1mo ago
thehungryhobbit
@thehungryhobbit aka Amy Brett with some very strong answers in her Best of #London Ep.239
The love child of two of my all-time greats, a proper golden pie and crispy duck pancakes, enter: hoisin duck pie. Crispy, sticky, rich and saucy, with that pancake-style scrunch crust showered in crunchy duck skin. It’s outrageously naughty and I’m completely obsessed 🥧 4 duck legs 100g hoisin sauce 1 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp five spice 1 tbsp dried coriander 2 garlic cloves, crushed 1 thumb sized piece of ginger, grated 400ml chicken stock 1 bunch spring onions, whites finely chopped, greens split in half (half thinly sliced for ice bath, half sliced for sauce) 1 pack filo pastry, Chinese pancakes or spring onion wrappers 1. Prick the duck skin all over, salt well and roast at 180°C fan for 1–1.5 hrs until tender and crisp. Remove skin and finely chop it. Rest the meat then shred (keep all the fat). 2. Finely chop the spring onion whites. Thinly slice half the greens and plunge into ice water to curl. Finely chop the remaining greens. 3. Cook the spring onion whites with ginger, garlic, coriander powder and five spice in a little duck fat until soft. 4. Stir in the hoisin, soy, vinegar and stock, simmer briefly, then add shredded duck and chopped green tops. 5. Scrunch the filo/pancakes, brush with duck fat and sprinkle chopped crispy skin on top. 6. Bake 200°C fan, 20–25 mins until golden and crisp. Finish with the curly spring onions just before serving.
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2mo ago
thehungryhobbit
The love child of two of my all-time greats, a proper golden pie and crispy duck pancakes, enter: hoisin duck pie. Crispy, sticky, rich and saucy, with that pancake-style scrunch crust showered in crunchy duck skin. It’s outrageously naughty and I’m completely obsessed 🥧 4 duck legs 100g hoisin sauce 1 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp five spice 1 tbsp dried coriander 2 garlic cloves, crushed 1 thumb sized piece of ginger, grated 400ml chicken stock 1 bunch spring onions, whites finely chopped, greens split in half (half thinly sliced for ice bath, half sliced for sauce) 1 pack filo pastry, Chinese pancakes or spring onion wrappers 1. Prick the duck skin all over, salt well and roast at 180°C fan for 1–1.5 hrs until tender and crisp. Remove skin and finely chop it. Rest the meat then shred (keep all the fat). 2. Finely chop the spring onion whites. Thinly slice half the greens and plunge into ice water to curl. Finely chop the remaining greens. 3. Cook the spring onion whites with ginger, garlic, coriander powder and five spice in a little duck fat until soft. 4. Stir in the hoisin, soy, vinegar and stock, simmer briefly, then add shredded duck and chopped green tops. 5. Scrunch the filo/pancakes, brush with duck fat and sprinkle chopped crispy skin on top. 6. Bake 200°C fan, 20–25 mins until golden and crisp. Finish with the curly spring onions just before serving.
This is what I make when I want my day to go from a 4 to a 10. Dirty cucumber martinis using @thebotanistgin paired with a crisp and creamy cucumber and burrata salad on the side 🥒🍸Nothing wild, just a lil ritual that makes the meh feel a bit more main character ya know? You’ll be back to slaying in no time with this combo…trust me. #AD Enjoy responsibly. 18+ For 1 martini 2 shots of The Botanist Gin 1 shot dry vermouth 2 shots olive or pickle brine 1/4 cucumber 1. Muddle cucumber in a shaker. Add the gin, vermouth, olive brine, and ice. 2. Shake well, & strain into a chilled martini glass. Garnish with a cucumber ribbon & olive. Cucumber & Burrata Salad 1 cucumber, half sliced into rounds, the other half thinly sliced with a potato peeler 1 burrata 1 tbsp extra virgin olive oil 1 tsp white wine vinegar Dill to garnish 1. Arrange cucumber slices on a plate, I added the muddled cucumber as well but that’s optional. 2. Tear burrata over the top. Drizzle with oil and vinegar, season with flaky salt and scatter dill on top
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12mo ago
thehungryhobbit
This is what I make when I want my day to go from a 4 to a 10. Dirty cucumber martinis using @thebotanistgin paired with a crisp and creamy cucumber and burrata salad on the side 🥒🍸Nothing wild, just a lil ritual that makes the meh feel a bit more main character ya know? You’ll be back to slaying in no time with this combo…trust me. #AD Enjoy responsibly. 18+ For 1 martini 2 shots of The Botanist Gin 1 shot dry vermouth 2 shots olive or pickle brine 1/4 cucumber 1. Muddle cucumber in a shaker. Add the gin, vermouth, olive brine, and ice. 2. Shake well, & strain into a chilled martini glass. Garnish with a cucumber ribbon & olive. Cucumber & Burrata Salad 1 cucumber, half sliced into rounds, the other half thinly sliced with a potato peeler 1 burrata 1 tbsp extra virgin olive oil 1 tsp white wine vinegar Dill to garnish 1. Arrange cucumber slices on a plate, I added the muddled cucumber as well but that’s optional. 2. Tear burrata over the top. Drizzle with oil and vinegar, season with flaky salt and scatter dill on top
the last time I made my chickpea egg toast smash it was my most popular recipe, so here we are for round two. This version is garlicky harissa chickpeas smashed into toast with jammy 6½ minute eggs and a dollop of Greek yogurt. Spicy, creamy, a little messy (in the best way) and, once again, a combo that’s yet to let me down 🍳 For 2 2 large eggs 1 tbsp olive oil 2 garlic cloves, finely sliced Handful of cherry tomatoes 1 x 400g jar chickpeas, with their stock (or 150ml stock added if using tinned) 2 heaped tbsp harissa paste Small handful parsley, chopped 2 dollops of Greek yogurt 2 large slices good bread (sourdough works well), toasted Loads of butter for said toast 1. Bring a small saucepan of water to the boil. Carefully lower in the eggs and cook for 6½ minutes for jammy yolks. Transfer straight to cold water and leave to cool slightly before peeling. 2. Meanwhile heat the olive oil in a frying pan over medium heat. Add the garlic and tomatoes and cook gently for 3 minutes. 3. Add the chickpeas & harissa and cook for 5 mins, until warmed through and saucy. Season with salt, pepper 4. Toast the bread. Peel and halve the jammy eggs, place them on top of the chickpeas and finish with a dollop of Greek yogurt and a drizzle of olive oil. Smash onto the toast and enjoy
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1mo ago
thehungryhobbit
the last time I made my chickpea egg toast smash it was my most popular recipe, so here we are for round two. This version is garlicky harissa chickpeas smashed into toast with jammy 6½ minute eggs and a dollop of Greek yogurt. Spicy, creamy, a little messy (in the best way) and, once again, a combo that’s yet to let me down 🍳 For 2 2 large eggs 1 tbsp olive oil 2 garlic cloves, finely sliced Handful of cherry tomatoes 1 x 400g jar chickpeas, with their stock (or 150ml stock added if using tinned) 2 heaped tbsp harissa paste Small handful parsley, chopped 2 dollops of Greek yogurt 2 large slices good bread (sourdough works well), toasted Loads of butter for said toast 1. Bring a small saucepan of water to the boil. Carefully lower in the eggs and cook for 6½ minutes for jammy yolks. Transfer straight to cold water and leave to cool slightly before peeling. 2. Meanwhile heat the olive oil in a frying pan over medium heat. Add the garlic and tomatoes and cook gently for 3 minutes. 3. Add the chickpeas & harissa and cook for 5 mins, until warmed through and saucy. Season with salt, pepper 4. Toast the bread. Peel and halve the jammy eggs, place them on top of the chickpeas and finish with a dollop of Greek yogurt and a drizzle of olive oil. Smash onto the toast and enjoy
Never to hot for Summer Lasagna. A cheesy, creamy white lasagna with sausage ragu, peas, an iconic herb béchamel & fresh courgette ribbons. Don’t come for me...I won’t have it. This is elite OK! 🫛 For 6: 600g good-quality sausages, casings removed 2 tbsp olive oil 1 small onion, finely chopped 4 garlic cloves, finely chopped 2 sticks celery, finely chopped 200ml dry white wine 150g frozen peas 60g unsalted butter 60g plain flour 600ml milk Zest of 1 lemon Handful of finely chopped fresh chives, parsley and basil ½ tsp nutmeg 2 medium courgettes, sliced lengthways into thin ribbons (use a mandoline or vegetable peeler) 12 lasagna sheets 2 balls mozzarella, sliced 75g Parmesan cheese, grated 1. Preheat oven to 160°C (fan). Heat the olive oil in a frying pan and add the sausage, break it up and cook until brown and cooked through. 2. Add the onion, garlic & celery and cook gently for 5 mins Pour in the white wine and let it bubble for 3 mins to reduce slightly. Stir in the peas, season with salt and pepper, and then set aside 3. Melt the butter in a saucepan. Stir in the flour and cook for 2 mins. Gradually add the milk, whisking continuously until smooth and thickened. Remove from heat and stir in the lemon zest, herbs and nutmeg, then season 4. Lightly salt the ribbons and let sit for 10 mins to draw out moisture. Pat dry with kitchen paper. 5. In a large baking dish start with a thin layer of béchamel. Layer lasagna sheets, sausage ragu, courgette ribbons, a spoonful of béchamel, and mozzarella. Repeat layers, finishing with béchamel, parmesan ad mozzarella. 6. Cover loosely with foil and bake for 40 mins. Remove foil and bake uncovered for another 15 mins until golden and bubbling. Let the lasagna rest for 10 mins before slicing.
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thehungryhobbit
Never to hot for Summer Lasagna. A cheesy, creamy white lasagna with sausage ragu, peas, an iconic herb béchamel & fresh courgette ribbons. Don’t come for me...I won’t have it. This is elite OK! 🫛 For 6: 600g good-quality sausages, casings removed 2 tbsp olive oil 1 small onion, finely chopped 4 garlic cloves, finely chopped 2 sticks celery, finely chopped 200ml dry white wine 150g frozen peas 60g unsalted butter 60g plain flour 600ml milk Zest of 1 lemon Handful of finely chopped fresh chives, parsley and basil ½ tsp nutmeg 2 medium courgettes, sliced lengthways into thin ribbons (use a mandoline or vegetable peeler) 12 lasagna sheets 2 balls mozzarella, sliced 75g Parmesan cheese, grated 1. Preheat oven to 160°C (fan). Heat the olive oil in a frying pan and add the sausage, break it up and cook until brown and cooked through. 2. Add the onion, garlic & celery and cook gently for 5 mins Pour in the white wine and let it bubble for 3 mins to reduce slightly. Stir in the peas, season with salt and pepper, and then set aside 3. Melt the butter in a saucepan. Stir in the flour and cook for 2 mins. Gradually add the milk, whisking continuously until smooth and thickened. Remove from heat and stir in the lemon zest, herbs and nutmeg, then season 4. Lightly salt the ribbons and let sit for 10 mins to draw out moisture. Pat dry with kitchen paper. 5. In a large baking dish start with a thin layer of béchamel. Layer lasagna sheets, sausage ragu, courgette ribbons, a spoonful of béchamel, and mozzarella. Repeat layers, finishing with béchamel, parmesan ad mozzarella. 6. Cover loosely with foil and bake for 40 mins. Remove foil and bake uncovered for another 15 mins until golden and bubbling. Let the lasagna rest for 10 mins before slicing.
A whole roasted spiced cauliflower, & a green sauce moment. Smoky roasted cauliflower, the golden centrepiece, crisp at the edges, tender all the way through. Then the most addictive aji verde, a herby, citrusy, creamy sauce from Peru, the most incredible base for this veggie showstopper. More proof that veggies are the yummiest things you can eat when ya do it right 🥬 serves 4 1 large Cauliflower, leaves and stem trimmed 700ml water mixed with chicken bouillon or maggi cubes (you don’t need to use amazing quality stock for this) 3 tbsp olive oil 3 garlic cloves, crushed 1 tbsp ground cumin 1 tbsp smoked paprika 1 tbsp dried oregano 3 tbsp soy sauce Salt & black pepper For the aji verde 1 large bunch coriander (stems and all) 1 jalapeno, roughly chopped 1 garlic clove 20g feta 20g parmesan Juice & zest of 1 lime 200g mayonnaise 4 tbsp olive oil Pinch of salt To garnish: pickled onions, more coriander and crumbled feta 1. Heat oven to 170°C fan. Fill a large saucepan with water enough to fit the cauliflower, add in a maggi cube or chicken bouillon rather than super good quality stock for this 2. Drop in the cauliflower, stalk up and simmer for 10 mins to soften 3. Mix 3 tbsp olive oil with the garlic, cumin, paprika, oregano, soy, salt and pepper. 4. Sit cauliflower on the tray and brush all over with the marinade, getting into every nook. Leave for 30 mins then roast in the oven for 1.5hrs basting a couple times with more oil during the cooking process 5. Blitz all aji verde ingredients until smooth and super green and adjust seasoning 6. Pour onto a platter, place cauliflower on top and garnish with pickled onions, coriander and little more feta
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4mo ago
thehungryhobbit
A whole roasted spiced cauliflower, & a green sauce moment. Smoky roasted cauliflower, the golden centrepiece, crisp at the edges, tender all the way through. Then the most addictive aji verde, a herby, citrusy, creamy sauce from Peru, the most incredible base for this veggie showstopper. More proof that veggies are the yummiest things you can eat when ya do it right 🥬 serves 4 1 large Cauliflower, leaves and stem trimmed 700ml water mixed with chicken bouillon or maggi cubes (you don’t need to use amazing quality stock for this) 3 tbsp olive oil 3 garlic cloves, crushed 1 tbsp ground cumin 1 tbsp smoked paprika 1 tbsp dried oregano 3 tbsp soy sauce Salt & black pepper For the aji verde 1 large bunch coriander (stems and all) 1 jalapeno, roughly chopped 1 garlic clove 20g feta 20g parmesan Juice & zest of 1 lime 200g mayonnaise 4 tbsp olive oil Pinch of salt To garnish: pickled onions, more coriander and crumbled feta 1. Heat oven to 170°C fan. Fill a large saucepan with water enough to fit the cauliflower, add in a maggi cube or chicken bouillon rather than super good quality stock for this 2. Drop in the cauliflower, stalk up and simmer for 10 mins to soften 3. Mix 3 tbsp olive oil with the garlic, cumin, paprika, oregano, soy, salt and pepper. 4. Sit cauliflower on the tray and brush all over with the marinade, getting into every nook. Leave for 30 mins then roast in the oven for 1.5hrs basting a couple times with more oil during the cooking process 5. Blitz all aji verde ingredients until smooth and super green and adjust seasoning 6. Pour onto a platter, place cauliflower on top and garnish with pickled onions, coriander and little more feta
Sticky hoisin chicken thighs over fluffy rice with quick pickled cucumbers. Sweet, salty, sticky chicken, sharp crunchy cucumbers, kinda feels suspiciously like a fakeaway but with far less effort (and significantly better leftovers). She’s easy, she’s reliable, she’s delicious, we love her.🥒 For 4 4 large chicken thighs (or 8 smol ones) 4 tbsp hoisin sauce 2 tbsp soy sauce 1 tbsp rice vinegar 2 garlic cloves, grated 1 tbsp fresh ginger, grated 1 tsp sesame oil 1 large cucumber, roughly peeled & thinly sliced 1 tbsp salt 2 tbsp rice vinegar 1 tbsp sugar Rice to serve Mix together the hoisin, soy, honey, rice vinegar, garlic, ginger and sesame oil. Coat the chicken thighs well and leave to marinate for at least 30 minutes (or overnight if you have time). Thinly slice the cucumber and toss with salt, let sit for 5 mins then squeeze out the liquid and mix with the rice vinegar & sugar. Leave to pickle while everything else cooks. Cook the chicken thighs in a hot frying pan for 7-10 mins on each side (depending on how big), basting with any leftover marinade until sticky, caramelised and cooked through. Slice the chicken and serve over fluffy rice with the pickled cucumbers on the side and more of the cooked marinaded spooned over the top
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6d ago
thehungryhobbit
Sticky hoisin chicken thighs over fluffy rice with quick pickled cucumbers. Sweet, salty, sticky chicken, sharp crunchy cucumbers, kinda feels suspiciously like a fakeaway but with far less effort (and significantly better leftovers). She’s easy, she’s reliable, she’s delicious, we love her.🥒 For 4 4 large chicken thighs (or 8 smol ones) 4 tbsp hoisin sauce 2 tbsp soy sauce 1 tbsp rice vinegar 2 garlic cloves, grated 1 tbsp fresh ginger, grated 1 tsp sesame oil 1 large cucumber, roughly peeled & thinly sliced 1 tbsp salt 2 tbsp rice vinegar 1 tbsp sugar Rice to serve Mix together the hoisin, soy, honey, rice vinegar, garlic, ginger and sesame oil. Coat the chicken thighs well and leave to marinate for at least 30 minutes (or overnight if you have time). Thinly slice the cucumber and toss with salt, let sit for 5 mins then squeeze out the liquid and mix with the rice vinegar & sugar. Leave to pickle while everything else cooks. Cook the chicken thighs in a hot frying pan for 7-10 mins on each side (depending on how big), basting with any leftover marinade until sticky, caramelised and cooked through. Slice the chicken and serve over fluffy rice with the pickled cucumbers on the side and more of the cooked marinaded spooned over the top
Monkfish au poivre aka the gateway dish for anyone who “doesn’t like fish.” Because monkfish is so meaty, it stands up beautifully to bold flavours like a well-loved peppercorn sauce. This one’s loaded with green peppercorns and capers for salty pops of flav, and yes, my crispy fries on the side are non-negotiable. Steak au poivre could never. For 4 500g floury potatoes (Maris Piper works) 100ml neutral oil Sea salt 1 monkfish tail, about 500g, trimmed, this one was kindly sent to me by @therockfishuk and was super meaty, tasty and fresh 2 tbsp olive oil 2 tbsp butter 1 shallot, finely chopped 1 tbsp coarsely ground black peppercorns 1 tbsp green peppercorns in brine, drained 1 tbsp capers, drained 75ml brandy (or white wine if you prefer) 200ml fish stock 3 tbsp creme fraiche 2 tbsp chives, finely chopped 1. Heat your oven to 200°C fan. Cut the potatoes into fries, soak in iced water for 30 mins. Drain, then boil in salted water for 5 mins. Drain again and air dry. 2. Pour neutral oil onto a baking tray, heat in oven till super hot, then add fries. Roast 30–35 mins until golden and crisp, turning halfway. 3. Pat monkfish dry, season with salt. Heat 1 tbsp butter + 1 tbsp oil in an ovenproof pan, sear monkfish 5 mins per side until golden. Transfer to oven and roast 20-25 mins until firm and opaque. Rest on a warm plate, covered in foil. 4. In the same pan, add remaining butter + oil, then shallot and black pepper. Cook 4 mins. Deglaze with brandy, bubble 1 min, then add stock and educe 5 mins. 5. Stir in the green peppercorns, capers, crème fraîche, and chives. Simmer until thick and glossy. Taste and season. 6. Spoon sauce onto a platter, place monkfish on top, and serve with fries on the side.
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thehungryhobbit
Monkfish au poivre aka the gateway dish for anyone who “doesn’t like fish.” Because monkfish is so meaty, it stands up beautifully to bold flavours like a well-loved peppercorn sauce. This one’s loaded with green peppercorns and capers for salty pops of flav, and yes, my crispy fries on the side are non-negotiable. Steak au poivre could never. For 4 500g floury potatoes (Maris Piper works) 100ml neutral oil Sea salt 1 monkfish tail, about 500g, trimmed, this one was kindly sent to me by @therockfishuk and was super meaty, tasty and fresh 2 tbsp olive oil 2 tbsp butter 1 shallot, finely chopped 1 tbsp coarsely ground black peppercorns 1 tbsp green peppercorns in brine, drained 1 tbsp capers, drained 75ml brandy (or white wine if you prefer) 200ml fish stock 3 tbsp creme fraiche 2 tbsp chives, finely chopped 1. Heat your oven to 200°C fan. Cut the potatoes into fries, soak in iced water for 30 mins. Drain, then boil in salted water for 5 mins. Drain again and air dry. 2. Pour neutral oil onto a baking tray, heat in oven till super hot, then add fries. Roast 30–35 mins until golden and crisp, turning halfway. 3. Pat monkfish dry, season with salt. Heat 1 tbsp butter + 1 tbsp oil in an ovenproof pan, sear monkfish 5 mins per side until golden. Transfer to oven and roast 20-25 mins until firm and opaque. Rest on a warm plate, covered in foil. 4. In the same pan, add remaining butter + oil, then shallot and black pepper. Cook 4 mins. Deglaze with brandy, bubble 1 min, then add stock and educe 5 mins. 5. Stir in the green peppercorns, capers, crème fraîche, and chives. Simmer until thick and glossy. Taste and season. 6. Spoon sauce onto a platter, place monkfish on top, and serve with fries on the side.
To celebrate making this page my full time job, I’m getting a lil nostalgic with an old recipe. My lemongrass chicken meatballs in coconut red thai curry sauce that have stood the test of time. My most popular recipe back in 2023 and still a certified banger. Serve with a simple cucumber and coriander salad you have yourself one of the tastiest plates of food ever ✨ For 4 people: Cooked rice, I used jasmine 1 small pack coriander, leaves removed from stalks ½ cucumber, sliced into ribbons 1 chilli, sliced 1 lime juice 1 tsp sugar 1 tsp salt 1 tsp sesame oil 2 spring onions, sliced For the meatballs: 500g chicken mince 1 egg 50g breadcrumbs 2 lemongrass sticks, outer leaves removed 1 thumb sized piece of ginger, roughly chopped 3 garlic cloves The coriander stalks 1 tbsp soy sauce 1 tsp fish sauce 1 red chilli, roughly chopped For the sauce: 1 tbsp sesame oil 1 thumb sized piece of ginger, grated 2 garlic cloves, grated 50g red curry paste 1 tin coconut milk 1 tsp fish sauce 1 tsp soy sauce 1. Put all the meatball ingredients (bar the mince) into a blender and whiz into a paste, mix into the mince then pop in the fridge for 30 mins. Once done roll into meatballs of your preferred size (bigger the better imo) 2. Heat 2 tbsp neutral in a large frying pan and add your meatballs, cook until crispy on the outside (6 or 7 mins) then remove and set aside on a plate 3. In the same pan heat 1 tbsp sesame oil and add the garlic and ginger and cook gently for a few mins then add the red curry paste and cook on high for a few more mins. 4. Add the coconut milk, fish sauce and soy and simmer for 10 mins before adding your meatballs and cooking for another 7 mins. 5. Meanwhile make your salad by adding the coriander, cucumber, chilli, spring onion, lime juice, sesame oil, 1 tsp salt and 1 tsp sugar into a bowl and mix well. 6. Serve with rice, your saucy lil meatballs on top and then your salad on the side.
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thehungryhobbit
To celebrate making this page my full time job, I’m getting a lil nostalgic with an old recipe. My lemongrass chicken meatballs in coconut red thai curry sauce that have stood the test of time. My most popular recipe back in 2023 and still a certified banger. Serve with a simple cucumber and coriander salad you have yourself one of the tastiest plates of food ever ✨ For 4 people: Cooked rice, I used jasmine 1 small pack coriander, leaves removed from stalks ½ cucumber, sliced into ribbons 1 chilli, sliced 1 lime juice 1 tsp sugar 1 tsp salt 1 tsp sesame oil 2 spring onions, sliced For the meatballs: 500g chicken mince 1 egg 50g breadcrumbs 2 lemongrass sticks, outer leaves removed 1 thumb sized piece of ginger, roughly chopped 3 garlic cloves The coriander stalks 1 tbsp soy sauce 1 tsp fish sauce 1 red chilli, roughly chopped For the sauce: 1 tbsp sesame oil 1 thumb sized piece of ginger, grated 2 garlic cloves, grated 50g red curry paste 1 tin coconut milk 1 tsp fish sauce 1 tsp soy sauce 1. Put all the meatball ingredients (bar the mince) into a blender and whiz into a paste, mix into the mince then pop in the fridge for 30 mins. Once done roll into meatballs of your preferred size (bigger the better imo) 2. Heat 2 tbsp neutral in a large frying pan and add your meatballs, cook until crispy on the outside (6 or 7 mins) then remove and set aside on a plate 3. In the same pan heat 1 tbsp sesame oil and add the garlic and ginger and cook gently for a few mins then add the red curry paste and cook on high for a few more mins. 4. Add the coconut milk, fish sauce and soy and simmer for 10 mins before adding your meatballs and cooking for another 7 mins. 5. Meanwhile make your salad by adding the coriander, cucumber, chilli, spring onion, lime juice, sesame oil, 1 tsp salt and 1 tsp sugar into a bowl and mix well. 6. Serve with rice, your saucy lil meatballs on top and then your salad on the side.
Garlic & cherry tomato brothy rice with feta meatballs. Truly my go to when I’m stuck on what to eat. Comforting, clean, herby and light but still deeply satisfying. More proof that brothy rice with never let you down! For 2 250g pork mince 50g feta, finely crumbled Handful dill, stalks very finely chopped (save fronds for later) 20g panko breadcrumbs 1 shallot, finely chopped 1 tsp dried oregano 1 tsp fennel seeds 150g cooked sticky rice 4 garlic cloves, thinly sliced 200g cherry tomatoes, halved 750ml good-quality bone broth A handful of rocket 1. In a saucepan heat 1 tbsp olive, add the sliced garlic and cherry tomatoes and cook gently until fragrant, for around 4 mins 2. Pour in the broth and simmer for 15 mins, adjust the seasoning 3. In a bowl, mix the pork mince, feta, finely chopped dill stalks, panko, oregano, shallot, fennel seeds, some salt and lots of black pepper. Roll into small meatballs. 4. Heat olive oil in a wide pan over medium heat and brown the meatballs all over until golden. Remove and set aside. 5. Spoon your cooked rice into bowls, pour over the broth, add your meatballs on top and finish with rocket, chopped dill fronds, and an extra drizzle of olive oil
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thehungryhobbit
Garlic & cherry tomato brothy rice with feta meatballs. Truly my go to when I’m stuck on what to eat. Comforting, clean, herby and light but still deeply satisfying. More proof that brothy rice with never let you down! For 2 250g pork mince 50g feta, finely crumbled Handful dill, stalks very finely chopped (save fronds for later) 20g panko breadcrumbs 1 shallot, finely chopped 1 tsp dried oregano 1 tsp fennel seeds 150g cooked sticky rice 4 garlic cloves, thinly sliced 200g cherry tomatoes, halved 750ml good-quality bone broth A handful of rocket 1. In a saucepan heat 1 tbsp olive, add the sliced garlic and cherry tomatoes and cook gently until fragrant, for around 4 mins 2. Pour in the broth and simmer for 15 mins, adjust the seasoning 3. In a bowl, mix the pork mince, feta, finely chopped dill stalks, panko, oregano, shallot, fennel seeds, some salt and lots of black pepper. Roll into small meatballs. 4. Heat olive oil in a wide pan over medium heat and brown the meatballs all over until golden. Remove and set aside. 5. Spoon your cooked rice into bowls, pour over the broth, add your meatballs on top and finish with rocket, chopped dill fronds, and an extra drizzle of olive oil
This is exactly the kind of food I love to make for myself, simple, comforting, and full of flavour. The lentils are slow-braised with wine, stock, celeriac and bay until rich and silky, then topped with really good quality butchers’ sausages (these were venison and red wine from @hampsteadbutcher hits every time! For 2: 1 tbsp olive oil 1 shallot, finely diced 1 carrot, finely diced 1/4 small celeriac, diced 1 bay leaf 200g lentils, I used @belazu_co jarred lentils but puy lentils will work for this 100ml white wine 300ml chicken or vegetable stock 3 tbsp parsley, finely chopped 4 good-quality pork sausages 2 tbsp mayonnaise 1 tsp wholegrain mustard Slice of lemon to garnish For the herb oil: Small bunch chives or dill 60ml olive oil Pinch of salt 1: First make the herb oil, blend the herbs with a neutral oil and a pinch of salt until vibrant and smooth. Strain with a muslin cloth and set aside. 2. Heat the olive oil in a pan and cook shallot, carrot, celeriac & bay leaf for 10 mins until soft and lightly golden. 3. Stir in the wine and let simmer off for 2 mins then add the lentils and stock, cook gently for 20 mins then stir in your parsley in the final few mins 4. Meanwhile, heat olive oil in a pan and cook your sausages 5. Mix the mayo with the mustard and 4-5 tbsp herb oil 6. Remove bay leaf from lentils and season to taste. Spoon the lentils onto plates, top with sausages, add a dollop of the herby mustard mayo on the side and garnish with a slice of lemon
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thehungryhobbit
This is exactly the kind of food I love to make for myself, simple, comforting, and full of flavour. The lentils are slow-braised with wine, stock, celeriac and bay until rich and silky, then topped with really good quality butchers’ sausages (these were venison and red wine from @hampsteadbutcher hits every time! For 2: 1 tbsp olive oil 1 shallot, finely diced 1 carrot, finely diced 1/4 small celeriac, diced 1 bay leaf 200g lentils, I used @belazu_co jarred lentils but puy lentils will work for this 100ml white wine 300ml chicken or vegetable stock 3 tbsp parsley, finely chopped 4 good-quality pork sausages 2 tbsp mayonnaise 1 tsp wholegrain mustard Slice of lemon to garnish For the herb oil: Small bunch chives or dill 60ml olive oil Pinch of salt 1: First make the herb oil, blend the herbs with a neutral oil and a pinch of salt until vibrant and smooth. Strain with a muslin cloth and set aside. 2. Heat the olive oil in a pan and cook shallot, carrot, celeriac & bay leaf for 10 mins until soft and lightly golden. 3. Stir in the wine and let simmer off for 2 mins then add the lentils and stock, cook gently for 20 mins then stir in your parsley in the final few mins 4. Meanwhile, heat olive oil in a pan and cook your sausages 5. Mix the mayo with the mustard and 4-5 tbsp herb oil 6. Remove bay leaf from lentils and season to taste. Spoon the lentils onto plates, top with sausages, add a dollop of the herby mustard mayo on the side and garnish with a slice of lemon
crispy fennel roasted golden chicken placed on top of silky, tomatoey vodka beans. a proper centre-of-the-table moment and honestly feels like the bean and chicken dish to end all bean and chicken dishes. creamy, a little bit boozy and wildly comforting. serve it up, watch everyone go quiet 🫘 For 2 1 whole chicken (about 1.5kg) 3 tbsp fennel seeds 2 tbsp dried oregano 1 tbsp flaky salt 1 shallot , finely chopped 4 garlic cloves, crushed 1 tsp chilli flakes 2 tbsp tomato paste 80ml vodka 1x 500g jar butter beans with their liquid or 150ml chicken stock if using tinned 60ml double cream 50g parmesan 1. Heat oven to 180°C fan. Grind the fennel seeds, oregano & salt into a fine dust 2. Rub the chicken all over with olive oil, then coat generously in the fennel-oregano dust. Roast in a tray for 1 hr 25 mins. Rest for 15 mins, then carve into chunky pieces. 3. While the chicken rests, start the beans. Heat a big glug of olive oil in a wide pan, soften the garlic & shallots for 5 mins. 4. Add the chilli flakes, stir in tomato paste and cook until darkened and jammy, 2–3 mins. 5. Pour in vodka, let it bubble and reduce by half then add beans with their liquid, simmer for 5 mins then stir in cream and parmesan and season to taste. 6. Spoon the creamy vodka beans onto a big platter and nestle the carved roast chicken over the top. Finish with a drizzle of olive oil.
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thehungryhobbit
crispy fennel roasted golden chicken placed on top of silky, tomatoey vodka beans. a proper centre-of-the-table moment and honestly feels like the bean and chicken dish to end all bean and chicken dishes. creamy, a little bit boozy and wildly comforting. serve it up, watch everyone go quiet 🫘 For 2 1 whole chicken (about 1.5kg) 3 tbsp fennel seeds 2 tbsp dried oregano 1 tbsp flaky salt 1 shallot , finely chopped 4 garlic cloves, crushed 1 tsp chilli flakes 2 tbsp tomato paste 80ml vodka 1x 500g jar butter beans with their liquid or 150ml chicken stock if using tinned 60ml double cream 50g parmesan 1. Heat oven to 180°C fan. Grind the fennel seeds, oregano & salt into a fine dust 2. Rub the chicken all over with olive oil, then coat generously in the fennel-oregano dust. Roast in a tray for 1 hr 25 mins. Rest for 15 mins, then carve into chunky pieces. 3. While the chicken rests, start the beans. Heat a big glug of olive oil in a wide pan, soften the garlic & shallots for 5 mins. 4. Add the chilli flakes, stir in tomato paste and cook until darkened and jammy, 2–3 mins. 5. Pour in vodka, let it bubble and reduce by half then add beans with their liquid, simmer for 5 mins then stir in cream and parmesan and season to taste. 6. Spoon the creamy vodka beans onto a big platter and nestle the carved roast chicken over the top. Finish with a drizzle of olive oil.
First pie of the season and she’s a total baddieeee 🥧 a rich spiced lamb, ’nduja and feta ragu wrapped in golden, crunchy filo and drizzled with some hot honey for a sweet finish. absolutely gorgeous stuff. consider autumn officially launched 🍷 For 4: 2 tbsp olive oil 1 onion, finely chopped 3 garlic cloves, crushed 500g lamb mince 75g ’nduja 1 roasted red peppers, skins removed and roughly chopped 1 tsp cinnamon 1 tsp paprika 2 tbsp tomato paste 200ml chicken or lamb stock 200g feta, cubed 1 pack filo pastry 80g butter, melted Nigella or sesame seeds, for topping Hot honey for drizzling 1. Heat olive oil in a large pan, gently cook the onion and garlic for 5 mins then crank up the heat and brown the lamb, breaking it up. 2. Stir through ’nduja, pepper, spices and tomato paste and cook for 2 mins before adding the stock and simmering for 10 mins until thick. Cool for 20 mins then stir in the feta 3. Heat oven to 180°C fan. Brush the base of a 20cm ovenproof pan with melted butter. Lay one sheet of filo in the dish, letting edges overhang. Brush lightly with butter. 4. Repeat, layering 4 sheets, crisscrossing so the base is covered. 4. Spoon in lamb mixture, fold overhang on top. Add the remaining scrunched filo sheets on top, brushing with butter. Scatter nigella and sesame seeds. 5. Bake 35 mins until golden and crisp then drizzle with hot honey before serving.
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thehungryhobbit
First pie of the season and she’s a total baddieeee 🥧 a rich spiced lamb, ’nduja and feta ragu wrapped in golden, crunchy filo and drizzled with some hot honey for a sweet finish. absolutely gorgeous stuff. consider autumn officially launched 🍷 For 4: 2 tbsp olive oil 1 onion, finely chopped 3 garlic cloves, crushed 500g lamb mince 75g ’nduja 1 roasted red peppers, skins removed and roughly chopped 1 tsp cinnamon 1 tsp paprika 2 tbsp tomato paste 200ml chicken or lamb stock 200g feta, cubed 1 pack filo pastry 80g butter, melted Nigella or sesame seeds, for topping Hot honey for drizzling 1. Heat olive oil in a large pan, gently cook the onion and garlic for 5 mins then crank up the heat and brown the lamb, breaking it up. 2. Stir through ’nduja, pepper, spices and tomato paste and cook for 2 mins before adding the stock and simmering for 10 mins until thick. Cool for 20 mins then stir in the feta 3. Heat oven to 180°C fan. Brush the base of a 20cm ovenproof pan with melted butter. Lay one sheet of filo in the dish, letting edges overhang. Brush lightly with butter. 4. Repeat, layering 4 sheets, crisscrossing so the base is covered. 4. Spoon in lamb mixture, fold overhang on top. Add the remaining scrunched filo sheets on top, brushing with butter. Scatter nigella and sesame seeds. 5. Bake 35 mins until golden and crisp then drizzle with hot honey before serving.
Porcini and pancetta silky pasta sheets! A recipe that might seem fancy at first but is actually the most fuss-free recipe ever! The dried porcini do most of the heavy lifting flavour-wise, pancetta brings the salty goodness, and those lasagna sheets get tossed in a buttery, cheesy, glossy sauce that is so deeply rich and pleasing. #pancetta #foodie #recipes #cooking For 2: 10 dried porcini mushrooms 250g dried lasagna sheets 120g pancetta, diced 1 tbsp olive oil 2 garlic cloves, crushed 100ml white wine 20g butter 30g parmesan, finely grated Small handful parsley, chopped Soak dried porcini in 200ml boiling water for 10–15 minutes, remove and save the soaking liquid. Bring a large pot of salted water and boil your pasta sheets for 3 mins under the recommended cooking time. Save some pasta water Heat a glug of olive oil in a large pan and cook the pancetta for 5 mins until golden then add the garlic and mushrooms and cook for another min Pour in white wine and soaking liquid and simmer for 4 mins until reduced by half Add the pasta then loosen with a splash of pasta water and stir through the parmesan, butter and parsley.
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thehungryhobbit
Porcini and pancetta silky pasta sheets! A recipe that might seem fancy at first but is actually the most fuss-free recipe ever! The dried porcini do most of the heavy lifting flavour-wise, pancetta brings the salty goodness, and those lasagna sheets get tossed in a buttery, cheesy, glossy sauce that is so deeply rich and pleasing. #pancetta #foodie #recipes #cooking For 2: 10 dried porcini mushrooms 250g dried lasagna sheets 120g pancetta, diced 1 tbsp olive oil 2 garlic cloves, crushed 100ml white wine 20g butter 30g parmesan, finely grated Small handful parsley, chopped Soak dried porcini in 200ml boiling water for 10–15 minutes, remove and save the soaking liquid. Bring a large pot of salted water and boil your pasta sheets for 3 mins under the recommended cooking time. Save some pasta water Heat a glug of olive oil in a large pan and cook the pancetta for 5 mins until golden then add the garlic and mushrooms and cook for another min Pour in white wine and soaking liquid and simmer for 4 mins until reduced by half Add the pasta then loosen with a splash of pasta water and stir through the parmesan, butter and parsley.
Baked carrot vodka pasta, a Budget to Boujie upgrade of the dish we all know and love. Enter the humble carrot, simmered and blended into a rich, slightly sweet sauce that bulks out the classic vodka base and makes it feel a bit more luxe. Finished with cottage cheese for that creamy burrata moment (at a fraction of the price) promise you won’t know the difference. Ingredients for 2-3 3 medium carrots, peeled and chopped 400ml chicken or veg stock 1 small shallot, finely chopped 2 garlic cloves, finely chopped 1 tsp chilli flakes 1 tbsp tomato purée 50ml vodka 100ml double cream 250g pasta (I used @northernpastaco fusilli) Dollops of cottage cheese Small handful fresh basil Add the carrots and stock to a saucepan and simmer for 15 mins until soft then blend until smooth and silky. Meanwhile cook your pasta in salted water until just under al dente, drain & save a little pasta water In a pan, heat 2 tbsp olive oil and cook the shallot, chilli & garlic until soft. Stir in the tomato purée and cook for a minute until it darkens slightly. Pour in the vodka and let it bubble for a minute, then stir in the cream and the blended carrot. Season well. Add the pasta to the sauce with a splash of pasta water and toss to coat everything then pour onto an ovenproof tray and place under a hot grill for 5 mins until bubbling and lightly caramelised on top. dollop over the cottage cheese, scatter with fresh basil and finish with a drizzle of olive oil. #carrotpasta #tasty #foodie #budgetfoods #cooking
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thehungryhobbit
Baked carrot vodka pasta, a Budget to Boujie upgrade of the dish we all know and love. Enter the humble carrot, simmered and blended into a rich, slightly sweet sauce that bulks out the classic vodka base and makes it feel a bit more luxe. Finished with cottage cheese for that creamy burrata moment (at a fraction of the price) promise you won’t know the difference. Ingredients for 2-3 3 medium carrots, peeled and chopped 400ml chicken or veg stock 1 small shallot, finely chopped 2 garlic cloves, finely chopped 1 tsp chilli flakes 1 tbsp tomato purée 50ml vodka 100ml double cream 250g pasta (I used @northernpastaco fusilli) Dollops of cottage cheese Small handful fresh basil Add the carrots and stock to a saucepan and simmer for 15 mins until soft then blend until smooth and silky. Meanwhile cook your pasta in salted water until just under al dente, drain & save a little pasta water In a pan, heat 2 tbsp olive oil and cook the shallot, chilli & garlic until soft. Stir in the tomato purée and cook for a minute until it darkens slightly. Pour in the vodka and let it bubble for a minute, then stir in the cream and the blended carrot. Season well. Add the pasta to the sauce with a splash of pasta water and toss to coat everything then pour onto an ovenproof tray and place under a hot grill for 5 mins until bubbling and lightly caramelised on top. dollop over the cottage cheese, scatter with fresh basil and finish with a drizzle of olive oil. #carrotpasta #tasty #foodie #budgetfoods #cooking

Amy Brett (@thehungryhobbit) Instagram Stats & Analytics

Amy Brett (@thehungryhobbit) has 101K Instagram followers with a 1.19% engagement rate over the past 12 months. Across 123 posts, Amy Brett received 222K total likes and 18.4M impressions, averaging 1.80K likes per post. This page tracks Amy Brett's performance metrics, top content, and engagement trends — updated daily.

Amy Brett (@thehungryhobbit) Instagram Analytics FAQ

How many Instagram followers does Amy Brett have?+
Amy Brett (@thehungryhobbit) has 101K Instagram followers as of May 2026.
What is Amy Brett's Instagram engagement rate?+
Amy Brett's Instagram engagement rate is 1.19% over the last 12 months, based on 123 posts.
How many likes does Amy Brett get on Instagram?+
Amy Brett received 222K total likes across 123 posts in the last 12 months, averaging 1.80K likes per post.
How many Instagram impressions does Amy Brett get?+
Amy Brett's Instagram content generated 18.4M total impressions over the last 12 months.