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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 & Partners 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 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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hungryhobbit11
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 & Partners 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 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
AD I @Waitrose & Partners 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 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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AD I @Waitrose & Partners 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 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
Best news all week is clearly the fact @itsu have 3 new flavours of their viral soup dumplings and let me tell you the Thai-style prawn soup dumplings have me in a firm chokehold. You can quickly microwave them for 2 minutes 20 seconds (to be exact) and eat them straight out of the tray but obviously we had to be a lil bit extra and pimp them up a bit… #ad 🥟 Tom Yum Peanut Sauce: Mix 2 tbsp peanut butter + 1 tbsp tom yum paste + 1 tbsp soy sauce + juice of ½ lime + 1 tbsp honey + 1 tbsp rice wine vinegar + a splash of hot water till silky. Chilli Lime Coconut Drizzle: Whisk 100ml coconut milk + 1 red finely chopped chilli + juice & zest of 1 lime + 1 tbsp fish sauce + pinch of salt. #yourtrayyourway #itsu
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Best news all week is clearly the fact @itsu have 3 new flavours of their viral soup dumplings and let me tell you the Thai-style prawn soup dumplings have me in a firm chokehold. You can quickly microwave them for 2 minutes 20 seconds (to be exact) and eat them straight out of the tray but obviously we had to be a lil bit extra and pimp them up a bit… #ad 🥟 Tom Yum Peanut Sauce: Mix 2 tbsp peanut butter + 1 tbsp tom yum paste + 1 tbsp soy sauce + juice of ½ lime + 1 tbsp honey + 1 tbsp rice wine vinegar + a splash of hot water till silky. Chilli Lime Coconut Drizzle: Whisk 100ml coconut milk + 1 red finely chopped chilli + juice & zest of 1 lime + 1 tbsp fish sauce + pinch of salt. #yourtrayyourway #itsu
AD I The best words you can hear in life: “will you marry me?” and “spaghetti and meatballs”. @Heinz UK & Ireland Marry Me Pasta Sauce handles both of those quite well with the same ingredients you would usually use, but less fuss. It certainly made this little date night I threw together superrr easy, and it went perfectly with my fiancé’s fave baked meatballs. Couple glasses of red, a little salad, and some serious Lady and the Tramp vibes #marrymepasta​ ​ For 12 largish meatballs, perfect for freezing later​ 200ml milk​ 100g breadcrumbs​ 2 tbsp oregano ​ 300g beef mince ​ 1 egg​ 3 garlic cloves, crushed​ 5 tbsp grated parmesan​ Handful finely chopped parsley and chives​ Salt and black pepper​ 200g spaghetti​ 1 jar Heinz Marry Me Pasta Sauce​ Extra parmesan and basil to serve​ Little gem lettuce salad on the side ​ 1. Add the breadcrumbs and oregano to the milk and leave for 5 mins then add all the meatball ingredients to a bowl and mix until everything is just combined.​ 2. Divide into large meatballs and roll until smooth. Drizzle with a little olive oil, then grill for 4 minutes on each side until a gorgeous golden crust forms.​ 3. Add the Heinz Marry Me sauce to a deep saucepan and transfer the meatballs to the sauce, pop the lid on and cook for 6 mins​ 4. Meanwhile, cook the spaghetti until al dente. Reserve a splash of the pasta water before draining.​ 5. Remove the meatballs from the sauce, then toss the spaghetti through the sauce, adding a little pasta water if needed to loosen.​ 6. Divide between bowls, top with the meatballs, then finish with lots of freshly grated Parmesan, plenty of basil and a drizzle of olive oil
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AD I The best words you can hear in life: “will you marry me?” and “spaghetti and meatballs”. @Heinz UK & Ireland Marry Me Pasta Sauce handles both of those quite well with the same ingredients you would usually use, but less fuss. It certainly made this little date night I threw together superrr easy, and it went perfectly with my fiancé’s fave baked meatballs. Couple glasses of red, a little salad, and some serious Lady and the Tramp vibes #marrymepasta​ ​ For 12 largish meatballs, perfect for freezing later​ 200ml milk​ 100g breadcrumbs​ 2 tbsp oregano ​ 300g beef mince ​ 1 egg​ 3 garlic cloves, crushed​ 5 tbsp grated parmesan​ Handful finely chopped parsley and chives​ Salt and black pepper​ 200g spaghetti​ 1 jar Heinz Marry Me Pasta Sauce​ Extra parmesan and basil to serve​ Little gem lettuce salad on the side ​ 1. Add the breadcrumbs and oregano to the milk and leave for 5 mins then add all the meatball ingredients to a bowl and mix until everything is just combined.​ 2. Divide into large meatballs and roll until smooth. Drizzle with a little olive oil, then grill for 4 minutes on each side until a gorgeous golden crust forms.​ 3. Add the Heinz Marry Me sauce to a deep saucepan and transfer the meatballs to the sauce, pop the lid on and cook for 6 mins​ 4. Meanwhile, cook the spaghetti until al dente. Reserve a splash of the pasta water before draining.​ 5. Remove the meatballs from the sauce, then toss the spaghetti through the sauce, adding a little pasta water if needed to loosen.​ 6. Divide between bowls, top with the meatballs, then finish with lots of freshly grated Parmesan, plenty of basil and a drizzle of olive oil
AD I the most perfect stack for Pancake Day this year. A divine @Waitrose & Partners recipe of pistachio and cherry pancakes with gooey pistachio cream filling, tart and tangy cherry compote and those oh so nostalgic, soft crepes. Sugar and lemon, I still love you, but it’s time to mix things up. Because nothing says ‘I love you’ quite like saying it with food… and even better, saying it with pancakes. For the full recipe head to the Waitrose website 🥞#homeoffoodlovers
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hungryhobbit11
AD I the most perfect stack for Pancake Day this year. A divine @Waitrose & Partners recipe of pistachio and cherry pancakes with gooey pistachio cream filling, tart and tangy cherry compote and those oh so nostalgic, soft crepes. Sugar and lemon, I still love you, but it’s time to mix things up. Because nothing says ‘I love you’ quite like saying it with food… and even better, saying it with pancakes. For the full recipe head to the Waitrose website 🥞#homeoffoodlovers
bursting with deliciousness and exceptionally quick to make, this @Waitrose & Partners crab & nduja mafaldine is such a fave mid week dinner of mine. Big bonus that there’s currently a 20% off offer on the No.1 mafaldine & No.1 nduja & Calabrian chilli pasta sauce. Heaven! Full recipe can be found on the Waitrose 🍝
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bursting with deliciousness and exceptionally quick to make, this @Waitrose & Partners crab & nduja mafaldine is such a fave mid week dinner of mine. Big bonus that there’s currently a 20% off offer on the No.1 mafaldine & No.1 nduja & Calabrian chilli pasta sauce. Heaven! Full recipe can be found on the Waitrose 🍝
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
I see your Christmas canapés @Waitrose & Partners and I raise you this lil festive spread 😏 all canapés are included in the 3 for 2 party food offer and all…are delicious (especially those prawn toasts omggggg) #ad
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I see your Christmas canapés @Waitrose & Partners and I raise you this lil festive spread 😏 all canapés are included in the 3 for 2 party food offer and all…are delicious (especially those prawn toasts omggggg) #ad
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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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.
2025 you were a very good year 🩵
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2025 you were a very good year 🩵
ad the dreamiest foodie day out uncovering some of St James’s many gems 🎀 Started with an exceptional coffee and matcha from Compane coffee, a fab spot in Princes Arcade Then onto Scully for one of the most exciting lunches I’ve had in ages. Malaysian, Chinese, Australian and Indian influences from Chef Scully’s heritage all coming together in the most ridiculously flavour-packed way Finished at 45 Jermyn St with the chicest dinner imaginable: oysters, martinis, caviar, crispy potato rostis and Champagne. No notes. One of my new fave spots in central for sure Safe to say St James’s has officially earned a spot on my favourite foodie corners of London. Already planning my next visit #StJamesLondon
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ad the dreamiest foodie day out uncovering some of St James’s many gems 🎀 Started with an exceptional coffee and matcha from Compane coffee, a fab spot in Princes Arcade Then onto Scully for one of the most exciting lunches I’ve had in ages. Malaysian, Chinese, Australian and Indian influences from Chef Scully’s heritage all coming together in the most ridiculously flavour-packed way Finished at 45 Jermyn St with the chicest dinner imaginable: oysters, martinis, caviar, crispy potato rostis and Champagne. No notes. One of my new fave spots in central for sure Safe to say St James’s has officially earned a spot on my favourite foodie corners of London. Already planning my next visit #StJamesLondon
2026 what we got in store then?
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2026 what we got in store then?
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 🍳
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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 🍳
A new entry in the Diary of a Noodle Pot Snob. This one might actually be my favourite yet... we're going super fresh with a topper of juicy Thai-style grapefruit & prawn salad, loads of fresh herbs, crunchy peanuts and the zingiest lime and fish sauce dressing, all built around my go-to: the @itsu Big Chilli Miso Noodle Pot, love building fresh flavours on this spicy miso broth! AD For 2 2 tbsp fish sauce Juice of 1 big lime 1 tbsp soft brown sugar or honey 1 pink grapefruit, segmented, juice reserved and added to the salad 200g cooked king prawns 1 shallot, finely sliced 1 large handful fresh coriander leaves 1 large handful fresh mint leaves 3 tbsp finely chopped chives 30g roasted salted peanuts, roughly chopped 1 red chilli, finely sliced 1. In a large bowl, whisk together the fish sauce, lime juice, reserved grapefruit juice & sugar until the sugar has dissolved (adjust taste to your liking) 2. Add the rest of the ingredients minus the peanuts and mix well 3. Load up on top of your noodle pots and finish with the chopped peanuts
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A new entry in the Diary of a Noodle Pot Snob. This one might actually be my favourite yet... we're going super fresh with a topper of juicy Thai-style grapefruit & prawn salad, loads of fresh herbs, crunchy peanuts and the zingiest lime and fish sauce dressing, all built around my go-to: the @itsu Big Chilli Miso Noodle Pot, love building fresh flavours on this spicy miso broth! AD For 2 2 tbsp fish sauce Juice of 1 big lime 1 tbsp soft brown sugar or honey 1 pink grapefruit, segmented, juice reserved and added to the salad 200g cooked king prawns 1 shallot, finely sliced 1 large handful fresh coriander leaves 1 large handful fresh mint leaves 3 tbsp finely chopped chives 30g roasted salted peanuts, roughly chopped 1 red chilli, finely sliced 1. In a large bowl, whisk together the fish sauce, lime juice, reserved grapefruit juice & sugar until the sugar has dissolved (adjust taste to your liking) 2. Add the rest of the ingredients minus the peanuts and mix well 3. Load up on top of your noodle pots and finish with the chopped peanuts
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 The Rock Fish was just exceptional, they genuinely never miss.
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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 The Rock Fish was just exceptional, they genuinely never miss.
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 🥬
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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 🥬
come on miss elaine. The sass throughout is extremely iconic.
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come on miss elaine. The sass throughout is extremely iconic.
If there’s one place I love an olive more than in a martini, it’s swimming around with a load of beans. This is my saucy sun-dried tomato, olive, sausage and creamy butter beans. Rich, salty, cosy business and absolutely screaming for a loaf of bread. 3-4 5 good-quality pork sausages 1 glass white wine 4 garlic cloves, finely chopped 1 tbsp fennel seeds 1 tbsp dried oregano 100g sun-dried tomatoes, roughly chopped 100g Nocellara olives, pitted (or any olive you like) 1 jar Bold Bean Co butter beans, with their bean stock 200ml chicken or vegetable stock (OR 1 x 400g tin/jar drained butter beans + 500ml stock) Handful of flat-leaf parsley, chopped Parmesan 1 ball mozzarella, torn 1. Heat a drizzle of olive oil in a large frying pan. Add the sausages and cook until deeply golden and crispy all over. Remove from the pan and set aside. 2. Deglaze the plan with a glass of wine, then add the fennel seeds, garlic, oregano, sun-dried tomatoes and olives to the sausage fat and cook for 2 mins until fragrant. 3. Pour in the butter beans along with their bean stalk, followed by 200ml stock. If using drained beans instead, add them with around 500ml stock. 4. Return the sausages to the pan, bring to a simmer and cook for 8-10 mins, until the sauce has reduced and become rich, glossy and slightly creamy from the beans. Season taste 5. Plate up and finish with plenty of chopped parsley, grated Parmesan and torn mozzarella and a final drizzle of good olive oil
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If there’s one place I love an olive more than in a martini, it’s swimming around with a load of beans. This is my saucy sun-dried tomato, olive, sausage and creamy butter beans. Rich, salty, cosy business and absolutely screaming for a loaf of bread. 3-4 5 good-quality pork sausages 1 glass white wine 4 garlic cloves, finely chopped 1 tbsp fennel seeds 1 tbsp dried oregano 100g sun-dried tomatoes, roughly chopped 100g Nocellara olives, pitted (or any olive you like) 1 jar Bold Bean Co butter beans, with their bean stock 200ml chicken or vegetable stock (OR 1 x 400g tin/jar drained butter beans + 500ml stock) Handful of flat-leaf parsley, chopped Parmesan 1 ball mozzarella, torn 1. Heat a drizzle of olive oil in a large frying pan. Add the sausages and cook until deeply golden and crispy all over. Remove from the pan and set aside. 2. Deglaze the plan with a glass of wine, then add the fennel seeds, garlic, oregano, sun-dried tomatoes and olives to the sausage fat and cook for 2 mins until fragrant. 3. Pour in the butter beans along with their bean stalk, followed by 200ml stock. If using drained beans instead, add them with around 500ml stock. 4. Return the sausages to the pan, bring to a simmer and cook for 8-10 mins, until the sauce has reduced and become rich, glossy and slightly creamy from the beans. Season taste 5. Plate up and finish with plenty of chopped parsley, grated Parmesan and torn mozzarella and a final drizzle of good olive oil
Another entry for Diary of a Noodle Pot Snob. This time we're keeping it super unfussy, veggie and protein packed: creamy sesame spinach, a crispy fried egg and the @itsu Big Chilli Miso Noodle Pot which has freeze-dried veggies inside for extra veggieness. and omg, that creamy tahini + runny yolk + spicy miso combo is absolutely sensational. For the spinach salad 200g baby spinach 2 tbsp tahini 1 tbsp toasted sesame oil 1 tbsp soy sauce 1 tsp rice vinegar 1 tsp honey or maple syrup 1 tsp toasted white sesame seeds to garnish 1. In a large bowl, whisk together the tahini, sesame oil, soy sauce, rice vinegar, honey or syrup, add a splash of water if needed to loosen the dressing. 2. Blanch your spinach and plunge into cold water then ring out all the water and add to the dressing and mix well, top with extra sesame seeds
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Another entry for Diary of a Noodle Pot Snob. This time we're keeping it super unfussy, veggie and protein packed: creamy sesame spinach, a crispy fried egg and the @itsu Big Chilli Miso Noodle Pot which has freeze-dried veggies inside for extra veggieness. and omg, that creamy tahini + runny yolk + spicy miso combo is absolutely sensational. For the spinach salad 200g baby spinach 2 tbsp tahini 1 tbsp toasted sesame oil 1 tbsp soy sauce 1 tsp rice vinegar 1 tsp honey or maple syrup 1 tsp toasted white sesame seeds to garnish 1. In a large bowl, whisk together the tahini, sesame oil, soy sauce, rice vinegar, honey or syrup, add a splash of water if needed to loosen the dressing. 2. Blanch your spinach and plunge into cold water then ring out all the water and add to the dressing and mix well, top with extra sesame seeds
A really lovely little table for two this one, quite the menu! Some Greek/Middle Eastern vibes going on here with a sticky hot honey spiced halloumi to start (will do a separate recipe for this), loaded lamb souvlakis, crispy herby feta potatoes, stuffed dates and sumac margs galore. Beauty!
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A really lovely little table for two this one, quite the menu! Some Greek/Middle Eastern vibes going on here with a sticky hot honey spiced halloumi to start (will do a separate recipe for this), loaded lamb souvlakis, crispy herby feta potatoes, stuffed dates and sumac margs galore. Beauty!

Amy Brett (@hungryhobbit11) TikTok Stats & Analytics

Amy Brett (@hungryhobbit11) has 51.7K TikTok followers with a 1.55% engagement rate over the past 12 months. Across 173 videos, Amy Brett received 348K total likes and 22.7M views, averaging 2.01K likes per video. This page tracks Amy Brett's performance metrics, top content, and engagement trends — updated daily. To benchmark @hungryhobbit11 against other accounts, use Socialpruf's TikTok competitor analysis tool.

Amy Brett (@hungryhobbit11) TikTok Analytics FAQ

How many TikTok followers does Amy Brett have?+
Amy Brett (@hungryhobbit11) has 51.7K TikTok followers as of October 2026.
What is Amy Brett's TikTok engagement rate?+
Amy Brett's TikTok engagement rate is 1.55% over the last 12 months, based on 173 videos.
How many likes does Amy Brett get on TikTok?+
Amy Brett received 348K total likes across 173 videos in the last 12 months, averaging 2.01K likes per video.
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Amy Brett's TikTok content generated 22.7M total views over the last 12 months.
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Yes. Add @hungryhobbit11 to a competitor set with Socialpruf's TikTok competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.