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Hungry Woman I run, I cook, we eat
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18/10/2026

POV - MUST HAVE BEEN BONKERS to cook this in that heat this summer!
It took this chicken for
The Family actually to actually say it was the nicest roast chicken I’ve cooked! Praise indeed. So this is on the menu again today with lots of veg.

Golden, crispy roasted chicken sitting on sweet leeks and buttery new potatoes, all wrapped in a rich and creamy sauce.

Follow me for more delicious x

1 medium chicken 1.5kg
3 leeks chopped
250g new potatoes skins on
2 cloves of garlic crushed
Fresh thyme leaves
200 ml white w**e
Salt and pepper
Olive oil and butter for the skin
Stuff your bird with half a lemon an onion some parsley and thyme.
200ml double cream for the sauce.

Cook the bird in the oven for the time on the packet mine was 1 hour 40 mins. Take out of the pan cover and rest it. Take out potatoes too, keep warm and make your sauce. Add 200ml of cream and stir into the sauce and leeks and then pour over the chicken or serve it on the side. And check for seasoning.

16/10/2026

YOU WERE RIGHT AND THANK YOU❤️

After my absolute disaster of a batch last week -twice! so many of you have messaged me my with so many golden nuggets, advice and tips.

This is all down to this lovely community! Huge thank you to everyone who reached out to save my Yorkie xx you were right ❤️

It’s equal measures in a mug from now on
EGGS
PLAIN FLOUR
WHOLE MILK
Teaspoon of horseradish powder
Salt and pepper
Beef Tallow for the pan

Have the oven turned up to 220C and pour the mixture into oiled tin - look at it rise and 20 -25 mins you have it!
DO NOT OPEN THE DOOR TO THE OVEN🛑

14/10/2026

I didn’t expect this to be this good!
Swapped out traditional lasagne sheets for Bucatini, topped it with a quick cheats sauce, and honestly?
DELICIOUS.
Is this trillionaire’s spaghetti?!
Don’t forget to save this post so you can try it later! Save x

For the ragu sauce
2 Tbs olive oil
500g Pork mince
500g Beef mince
1 bag of fresh sofrito 500g - onions celery and carrots finely chopped
3 cloves of garlic
250ml beef stock
3 tbs Tom purée
thyme, bay leaves
250ml red w**e
400g can of chopped toms
Cook on the hob for 60 mins
If it looks too dry add a little more stock

SAUCE
Large tub of Greek full fat yoghurt use strained 500g
2 eggs
100ml of cream
Lots of grated nutmeg
Good Handful of grated cheese
Salt and Pepper

450g Bucatini boil it BUT undercook it by a couple of minutes
Then mix it with 2 egg whites and a handful of parmesan

More cheese for the top!

Oven at 180°C for at least 40 mins
Until golden watch the top!
LET IT REST!! Seriously let it rest for at least 15 mins

13/10/2026

Summer isn’t over until I say it is!
I’m absolutely refusing to give in to Autumn yet, so tonight I am keeping the taste of SUMMER alive.

If you love big flavours, you need this recipe in your life.
👇
* PLEASE Follow me for more delicious, season defying recipes!
* Share this reel with a friend

1.5 kg Chicken thigns
MARINADE MIX - try and do this over night and leave in the fridge.
2 tablespoons ground cumin
2 tablespoons ground coriander
Half a teaspoon of chilli powder
Half a teaspoon cinnamon 1 teaspoon of fenugreek
1 teaspoon turmeric
1 teaspoon mustard seeds
1 teaspoon Nigella seeds
1 teaspoon dried coriander leaves
1/2 teaspoon of black pepper
1/2 teaspoon salt flakes
1 Tbs of ginger and garlic paste
4 tablespoons of natural strained yoghurt - you need strained as there is less whey in it so does not burn
One half of an onion at the bottom of the skewer and secure it with a whole onion at the top
Oven at 180°C
Roast the chicken uncovered for about 30 minutes, or until golden brown and some crispy bits have formed. Cover the vertical skewer lightly with foil and then resume the roasting for a further 90 minutes but check that it is cooked on the
•• the internal temperature of the chicken reaches 75°C LET IT REST FOR 10 mins at least

12/10/2026

IMPORTANT RECIPE CHANGE⬇️
I honestly thought nothing could beat these beef tallow roast potatoes easily the tastiest, crunchiest potatoes I’ve ever managed to cook. But then these individual Yorkshire puddings came out of the oven looking absolutely stunning.

I am completely torn. I can’t decide which is my favourite part of the roast anymore. Don’t make me choose between them! Because I can’t.

Which side are you picking? Team Crispy Spuds or Team Giant Yorkies?

THE ONLY YORKSHIRE PUDDING RECIPE YOU NEED.
Recently I’ve noticed the flour has changed slightly, I’ve tweaked my go-to recipe and it hits perfectly every single time. Save this for your next roast! 👇
Ingredients:
* 4 medium eggs
* 140g plain flour
* 200ml whole milk
* A generous pinch of salt & black pepper
* Beef tallow (for the tins!)

1. The Paste: Whisk your eggs and flour together first until smooth, then gradually add the milk to keep it lump-free. Season well with salt and pepper.
2. The Rest: Pop the batter in the fridge for at least 30 minutes to let the gluten relax (this is the secret to a massive rise!).
3. The Sizzle: Get your beef tallow piping hot in the muffin tin at 220°C until it’s smoking.
4. The Bake: Pour the cold batter into the hot fat and bake for 20-25 mins. NO opening the oven door!

09/10/2026

SPOONS READY?
The easiest dinner you will ever make!
This is my Slow Cooker Pulled Beef Brisket in Honeydew Ale and Horseradish. It is the ultimate comfort food

The sweetness of the honeydew ale perfectly balances with the sharp kick of horseradish, making the meat melt in- the mouth gorgeous.

Slap it in a brioche bun, pile it over mashed potatoes, or eat it straight out of the pot with a spoon.
Full recipe details are down below! 👇

1.3kg brisket, rolled and tied
2 tbsp vegetable oil, plus extra for drizzling onto the 2 large onions, sliced
500ml golden ale - I used Honey Dew
1 tbsp marmite
1 tbsp dark brown soft sugar
1 tbsp balsamic vinegar
1 tbsp hot horseradish
½ bunch of thyme
2 bay leaves
500ml hot beef stock I used 2 knorr stock pots
2 tsp cornflour (optional)
Remember to taste and add more sugar or balsamic and check the seasoning.
Sprinkle with some parsley

4 and half hours on high but check it for tender. And then remove and keep warm and covered, cut the string and reduce the gravy, add cornflour if you want.
SERVES 6, and I served it with mash and horseradish mixed through the buttery mash - enjoy x

09/10/2026

Very rude someone said get a Vet? Noooo it’s delicious and tender and just needs eating - enjoy and follow me for more xx

15 lamb steaks
1/2 cup chopped parsley
2 tbsp chopped mint
4 tbsp freshly chopped coriander
4 garlic cloves grated
1/4 cup extra virgin olive oil
1 tos lemon pepper
1 tbsp paprika
1 tosp garlic powder
1 tbs onion granules
1 tbs Citrus Spice
1 whole lemon juiced
Teaspoon salt
Marinade the lamb for as long as you can preferably overnight and preheat the oven to
200°C fan and cook for 1 hour but check and you can always pop it back in if you like more well cooked. ENJOY • share this with friends

07/10/2026

It’s that kind of day today and I am getting my biscuits out again.
I just know that as ever I will eat the lot.

Good thing these 3 Ingredient Peanut Butter Biscuits are ridiculously easy to make, because I’m definitely going back for seconds and thirds 😂

250g crunchy peanut butter
200g light brown soft sugar
1 medium egg
Little bit of salt for the top and a cup of tea and you are so welcome
1. ���Preheat oven to 180°C (160°C fan)Line 2 baking sheets with baking parchment. Beat all the ingredients together in a bowl until combined.
2. ���Bake for 12mins leave to cool for 5min.
3. ���Pop onto a wire rack to cool

23/09/2026

I HAD NO IDEA BREAD MIX IN A PACKET WAS THIS GOOD! What about a sprinkle of salt too? 🤷‍♀️
Is it wrong? In moderation obvs

Follow the instructions on your bread mix packet and be prepared to be shocked



Follow the instructions on the bread mix - I am seriously impressed

20/09/2026

This is the only Victoria Sponge recipe you’ll ever need. Passed down from my dad’s recipe book, converted to metric, and baked to golden perfection for Sunday. Can you see that old recipe book -bless him❤️

I've converted the traditional "equal weights" and ounces to metric and upped the eggs -METHOD IN VIDEO

Follow my kitchen recipes and save and share xx thank you

SPONGE
* 300g butter - room temp
* 300g caster sugar
* 6 eggs
* 300g SR flour
* 1tsp baking powder
* 1tbs vanilla extract
THE BEST BIT / inside
* 240g Firm jam - I used raspberry
* 300ml whipping cream - I used double
* 1tbsp icing sugar for the cream
* 1tsp vanilla extract
* icing sugar to sprinkle

All in the oven in 2 fully lined 8 inch trays for 30-35 mins at a preheated 160°C and let them both go completely cold, whip the cream and then spread the jam and SANDWICH together and enjoy.

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