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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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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
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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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
AD | I fear I may have taken “let’s do a little picky tea” far too seriously but listen, who’s got time for a boring spread?? I used the @waitrose 3 for £8 deli offer as the foundation and then naturally escalated the situation dramatically to this epic girl dinner using lots of other goodies from the range. Consider my name officially stamped into picnic legend and I hope you take some inspo from these yummy yummy snacks! We’ve got ✨ Loaded paprika popped tortilla crisps with pesto, mozzarella balls & juicy chilli garlic prawns ✨ Smoky scamorza arancini dunked into fire roasted red pepper dip ✨ And my personal fave, chopped Greek Halkidiki pimento stuffed olives on whipped ricotta over Duchy Organic multigrain focaccia thins #HomeOfFoodLovers
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thehungryhobbit
AD | I fear I may have taken “let’s do a little picky tea” far too seriously but listen, who’s got time for a boring spread?? I used the @waitrose 3 for £8 deli offer as the foundation and then naturally escalated the situation dramatically to this epic girl dinner using lots of other goodies from the range. Consider my name officially stamped into picnic legend and I hope you take some inspo from these yummy yummy snacks! We’ve got ✨ Loaded paprika popped tortilla crisps with pesto, mozzarella balls & juicy chilli garlic prawns ✨ Smoky scamorza arancini dunked into fire roasted red pepper dip ✨ And my personal fave, chopped Greek Halkidiki pimento stuffed olives on whipped ricotta over Duchy Organic multigrain focaccia thins #HomeOfFoodLovers
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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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
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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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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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.
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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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
Dover sole with a fennel, orange and chilli butter with a crispy shaved fennel salad, really special stuff. One of my favourite recipes I’ve made truly ever made. Not every day you get to eat a whole Dover sole, so when you do, you’ve got to treat her oh so kindly. And the quality from @therockfishuk was just exceptional, they genuinely never miss. For 2 For the fennel salad 1 fennel bulb, finely sliced Juice of 1/2 lemon 1 tbsp chives, finely chopped Small handful of dill 2 tbsp olive oil 1 large Dover sole 3 tbsp flour 2 tbsp olive oil 70g butter Zest & juice of 1 large orange 1/2 lemon juice 1 tbsp fennel seeds 1 small red chilli, finely chopped 2 tbsp capers Small handful chives, finely chopped 1. Thinly shave the fennel bulb using a mandoline or sharp knife then toss with the herbs, lemon juice, olive oil, salt, and fennel fronds. Set aside. 2. Pat the Dover sole dry and season well with salt and pepper, coat in flour and tap off the excess. 3. Heat a large frying pan over medium-high heat with the olive oil and 50g butter. Cook the Dover sole for 3–4 mins on the first side until golden and crisp at the edges. 4. Flip the fish and baste continuously with the butter for another 3 mins until just cooked through. Remove the fish to a plate and leave to rest. 5. Lower the heat slightly. Add the fennel seeds and chilli to the pan and cook for 30 seconds until fragrant then add the capers, orange zest, orange juice, and remaining butter. 6. Let the sauce bubble for 1–2 minutes until glossy and slightly reduced. Stir through the chives and spoon the pan sauce all over the Dover sole. 7. Serve with the shaved fennel salad alongside.
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thehungryhobbit
Dover sole with a fennel, orange and chilli butter with a crispy shaved fennel salad, really special stuff. One of my favourite recipes I’ve made truly ever made. Not every day you get to eat a whole Dover sole, so when you do, you’ve got to treat her oh so kindly. And the quality from @therockfishuk was just exceptional, they genuinely never miss. For 2 For the fennel salad 1 fennel bulb, finely sliced Juice of 1/2 lemon 1 tbsp chives, finely chopped Small handful of dill 2 tbsp olive oil 1 large Dover sole 3 tbsp flour 2 tbsp olive oil 70g butter Zest & juice of 1 large orange 1/2 lemon juice 1 tbsp fennel seeds 1 small red chilli, finely chopped 2 tbsp capers Small handful chives, finely chopped 1. Thinly shave the fennel bulb using a mandoline or sharp knife then toss with the herbs, lemon juice, olive oil, salt, and fennel fronds. Set aside. 2. Pat the Dover sole dry and season well with salt and pepper, coat in flour and tap off the excess. 3. Heat a large frying pan over medium-high heat with the olive oil and 50g butter. Cook the Dover sole for 3–4 mins on the first side until golden and crisp at the edges. 4. Flip the fish and baste continuously with the butter for another 3 mins until just cooked through. Remove the fish to a plate and leave to rest. 5. Lower the heat slightly. Add the fennel seeds and chilli to the pan and cook for 30 seconds until fragrant then add the capers, orange zest, orange juice, and remaining butter. 6. Let the sauce bubble for 1–2 minutes until glossy and slightly reduced. Stir through the chives and spoon the pan sauce all over the Dover sole. 7. Serve with the shaved fennel salad alongside.
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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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
Round 3 of chickpea and egg toast smash, this time we have cacio e pepe chickpeas with jammy eggs on thick buttery toast and silky peppery chickpeas and heaps of parmesan melted through the broth. It just bloody works. For 2 1 jar chickpeas in broth, like @boldbeanco or 1 tin chickpeas, drained + 200ml stock/broth 2 eggs, always 1 tbsp whole black peppercorns, coarsely crushed 60g parmesan, finely grated 1 tbsp olive oil 2 slices good bread Butter, for toast 1. Bring a saucepan of water to the boil and carefully lower in the eggs. Cook for 6½ minutes. Transfer the eggs straight into ice cold water and leave to cool slightly before peeling 2. Add the crushed peppercorns to a dry frying pan over medium heat and toast for 1 min until fragrant. 3. Pour in the chickpeas and all their broth, simmer for 3 mins then remove from the heat and stir through the parmesan, the broth should turn silky and emulsified. Season to taste 4. Plate with the eggs on top and smash on to your super buttery toast
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Round 3 of chickpea and egg toast smash, this time we have cacio e pepe chickpeas with jammy eggs on thick buttery toast and silky peppery chickpeas and heaps of parmesan melted through the broth. It just bloody works. For 2 1 jar chickpeas in broth, like @boldbeanco or 1 tin chickpeas, drained + 200ml stock/broth 2 eggs, always 1 tbsp whole black peppercorns, coarsely crushed 60g parmesan, finely grated 1 tbsp olive oil 2 slices good bread Butter, for toast 1. Bring a saucepan of water to the boil and carefully lower in the eggs. Cook for 6½ minutes. Transfer the eggs straight into ice cold water and leave to cool slightly before peeling 2. Add the crushed peppercorns to a dry frying pan over medium heat and toast for 1 min until fragrant. 3. Pour in the chickpeas and all their broth, simmer for 3 mins then remove from the heat and stir through the parmesan, the broth should turn silky and emulsified. Season to taste 4. Plate with the eggs on top and smash on to your super buttery toast
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.
When I posted my iced tea jars on stories I did NOT expect that many of you to be sliding in asking for them… but here we are! So I’ve rounded up 4 of my faves for hot summer days so you can make them too. The most refreshing, cooling, hydrating little jars, and the easiest batch-brew situation to keep stocked in your fridge all week. So here we have... 🍋 lemon earl grey - Add the tea bags to the boiling water and brew for 5 mins, remove the tea bags and add the lemon slices and chill 🌿 Cramp tea (Raspberry Leaf & Thyme) - Add 3 tbsp of raspberry leaf tea and thyme sprigs to the boiling water, brew for 5 minutes, remove the raspberry tea and leave the thyme and chill 🥒 jasmine green tea & cucumber - Jasmine Green Tea & Cucumber Iced Tea - Brew the jasmine tea for 5 mins, remove and allow the tea to cool completely, add the cucumber slices and chill 🍯 lemon honey & ginger - Lemon, Honey & Ginger Iced Tea - Add the ginger, lemon slices, honey to your jar, add boiling water and chill
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thehungryhobbit
When I posted my iced tea jars on stories I did NOT expect that many of you to be sliding in asking for them… but here we are! So I’ve rounded up 4 of my faves for hot summer days so you can make them too. The most refreshing, cooling, hydrating little jars, and the easiest batch-brew situation to keep stocked in your fridge all week. So here we have... 🍋 lemon earl grey - Add the tea bags to the boiling water and brew for 5 mins, remove the tea bags and add the lemon slices and chill 🌿 Cramp tea (Raspberry Leaf & Thyme) - Add 3 tbsp of raspberry leaf tea and thyme sprigs to the boiling water, brew for 5 minutes, remove the raspberry tea and leave the thyme and chill 🥒 jasmine green tea & cucumber - Jasmine Green Tea & Cucumber Iced Tea - Brew the jasmine tea for 5 mins, remove and allow the tea to cool completely, add the cucumber slices and chill 🍯 lemon honey & ginger - Lemon, Honey & Ginger Iced Tea - Add the ginger, lemon slices, honey to your jar, add boiling water and chill
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
The easy but most flavour packed meal I’ve made in a long while. My puttanesca chicken traybake with creamy AF mash. The perfect bung-it-all-in midweek meal, also perfect for hosting! Salty, punchy, jammy and wildly comforting and heck, that mash might just be the best bit! 🍗 For 4 4 large bone-in, skin-on chicken thighs 600g cherry tomatoes 160g Kalamata olives, pitted 2 tbsp capers 1 x tin anchovies in oil (don’t drain) 1 lemon peel 8 garlic cloves, peeled & left whole 1 tbsp dried oregano 1 tbsp chilli flakes 2 tbsp olive oil 1kg floury potatoes, peeled and chopped 150g butter Handful parsley, finely chopped 1. Heat oven to 190°C fan. Tip the tomatoes, olives, capers, lemon peel, anchovies (with oil), garlic, oregano, chilli flakes into the tray and toss. 2. Nestle chicken thighs on top, skin-side up, drizzle with olive oil and season 3. Roast for 45–50 mins until the chicken is golden and the tomatoes have burst into a rich, salty sauce. 4. Meanwhile boil the potatoes for around 25 mins in salted water, drain and steam dry. Mash with butter until super smooth and creamy & season well. 5. Spoon mash onto plates and top with chicken and all those punchy puttanesca juices.
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thehungryhobbit
The easy but most flavour packed meal I’ve made in a long while. My puttanesca chicken traybake with creamy AF mash. The perfect bung-it-all-in midweek meal, also perfect for hosting! Salty, punchy, jammy and wildly comforting and heck, that mash might just be the best bit! 🍗 For 4 4 large bone-in, skin-on chicken thighs 600g cherry tomatoes 160g Kalamata olives, pitted 2 tbsp capers 1 x tin anchovies in oil (don’t drain) 1 lemon peel 8 garlic cloves, peeled & left whole 1 tbsp dried oregano 1 tbsp chilli flakes 2 tbsp olive oil 1kg floury potatoes, peeled and chopped 150g butter Handful parsley, finely chopped 1. Heat oven to 190°C fan. Tip the tomatoes, olives, capers, lemon peel, anchovies (with oil), garlic, oregano, chilli flakes into the tray and toss. 2. Nestle chicken thighs on top, skin-side up, drizzle with olive oil and season 3. Roast for 45–50 mins until the chicken is golden and the tomatoes have burst into a rich, salty sauce. 4. Meanwhile boil the potatoes for around 25 mins in salted water, drain and steam dry. Mash with butter until super smooth and creamy & season well. 5. Spoon mash onto plates and top with chicken and all those punchy puttanesca juices.
Tamarind prawn crispy rice salad with the most moreish nam jim style dressing...because I for one, am not over the crispy rice hype 🦐 Crunchy, tangy, herby and sweet all at once. The rice gets baked in chilli and sesame oil till golden and crunchy, then tossed with super garlicky, gingery, tamarind marinaded prawns, fresh cucumber, peanuts mint and coriander. Heaven whatever time of year! For 2-3 200g large king prawns, peeled and deveined. These were from @therockfishuk 2 tbsp tamarind paste 1 tbsp ginger, grated 1 tbsp garlic, grated 250g cooked jasmine rice (best cold from the day before) 1 tbsp sesame oil 1 tbsp chilli oil 1 tsp salt 3-4 mini cucumbers, sliced Large handful fresh mint leaves Large handful fresh coriander leaves Large handful roasted peanuts, roughly chopped Nam Jim-Style Dressing 2 tbsp fish sauce 2 tbsp lime juice 1 tbsp brown sugar 1 tsp chilli flakes 1 small shallot, finely chopped 1: Preheat the oven to 180°C. Toss the prawns in tamarind, garlic, and ginger, then set aside to marinate for 10–15 minutes.Line a baking tray with parchment paper. 2. Spread the rice in a single layer, drizzle with chili oil and sesame oil, season with salt, and mix well. Bake for 30–40 minutes until golden and crunchy, stirring halfway through. 3. While the rice is baking, heat a little neutral oil in a frying pan. Cook the prawns for about 1 minute per side until just pink. Set aside. 4. Whisk all dressing ingredients in a small bowl until the sugar dissolves. 5. In a large bowl, toss together cucumber, peanuts, mint, and coriander. Add the crispy rice and prawns (with any juices), then drizzle over the nam jim dressing. Gently toss to coat everything evenly. Serve and enjoy!
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thehungryhobbit
Tamarind prawn crispy rice salad with the most moreish nam jim style dressing...because I for one, am not over the crispy rice hype 🦐 Crunchy, tangy, herby and sweet all at once. The rice gets baked in chilli and sesame oil till golden and crunchy, then tossed with super garlicky, gingery, tamarind marinaded prawns, fresh cucumber, peanuts mint and coriander. Heaven whatever time of year! For 2-3 200g large king prawns, peeled and deveined. These were from @therockfishuk 2 tbsp tamarind paste 1 tbsp ginger, grated 1 tbsp garlic, grated 250g cooked jasmine rice (best cold from the day before) 1 tbsp sesame oil 1 tbsp chilli oil 1 tsp salt 3-4 mini cucumbers, sliced Large handful fresh mint leaves Large handful fresh coriander leaves Large handful roasted peanuts, roughly chopped Nam Jim-Style Dressing 2 tbsp fish sauce 2 tbsp lime juice 1 tbsp brown sugar 1 tsp chilli flakes 1 small shallot, finely chopped 1: Preheat the oven to 180°C. Toss the prawns in tamarind, garlic, and ginger, then set aside to marinate for 10–15 minutes.Line a baking tray with parchment paper. 2. Spread the rice in a single layer, drizzle with chili oil and sesame oil, season with salt, and mix well. Bake for 30–40 minutes until golden and crunchy, stirring halfway through. 3. While the rice is baking, heat a little neutral oil in a frying pan. Cook the prawns for about 1 minute per side until just pink. Set aside. 4. Whisk all dressing ingredients in a small bowl until the sugar dissolves. 5. In a large bowl, toss together cucumber, peanuts, mint, and coriander. Add the crispy rice and prawns (with any juices), then drizzle over the nam jim dressing. Gently toss to coat everything evenly. Serve and enjoy!

Amy Brett (@thehungryhobbit) Instagram Stats & Analytics

Amy Brett (@thehungryhobbit) has 112K Instagram followers with a 1.33% engagement rate over the past 12 months. Across 132 posts, Amy Brett received 249K total likes and 18.7M impressions, averaging 1.88K 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 112K Instagram followers as of October 2026.
What is Amy Brett's Instagram engagement rate?+
Amy Brett's Instagram engagement rate is 1.33% over the last 12 months, based on 132 posts.
How many likes does Amy Brett get on Instagram?+
Amy Brett received 249K total likes across 132 posts in the last 12 months, averaging 1.88K likes per post.
How many Instagram impressions does Amy Brett get?+
Amy Brett's Instagram content generated 18.7M total impressions over the last 12 months.
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