Hungry Woman

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Hungry Woman I run, I cook, we eat
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26/10/2026

Red Onion little Yorkshires - batch cooking for Christmas and in the freezer.
COMMENT Christmas below for my FREE
RECIPE E BOOK🎄and I will send it straight to you.

24/10/2026

Save this for a roast.
Crispy potatoes and root veg you know you love the colours and the butter but most of all that taste!

PLEASE save and share
Perfect for a Sunday

RECIPE
2 large potatoes thinly sliced
2 sweet potatoes thinly sliced
2 beetroot thinly sliced
1 carrot thinly sliced
1 large turnip thinly sliced
50g melted butter
4 cloves of garlic grated
Tbs chopped Thyme
Salt and pepper
125ml of chicken or veg stock
20cm x 20cm square tin
Roast in the tin at 180°C for at the very least 45 mins or until golden and tender it depends on the veg but it needs the crisp on the top! So keep checking it MAY TAKE LONGER

22/10/2026

Would you like my FREE Christmas recipe book on how to make this gorgeous Spiced honey glazed, halloumi & fig salad?
COMMENT CHRISTMAS below and I will send it straight to you x

20/10/2026

🎄Would you like my FREE Christmas recipe book for how to get these so crispy and the ingredients for the best coating?
comment CHRISTMAS below⬇️ and I’ll send it straight to you.
So simple and so delicious.

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

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