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Hungry Woman

I run, I cook, we eat
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02/11/2026

BLOW’S MY MIND, every year I make this and it delivers. Feed it and wrap it or eat it to test it!
Save and share this please x

Do this if you like an easy cake!
It’s never going to last here as everyone is a fruit cake fan, so I will be making it again 🎄

Would you like my FREE Christmas recipe book for how to make this egg free, butter free cake?
COMMENT CHRISTMAS below and I will send it straight to you x

Saw this recipe years ago and I have made it on here for the last 4 years, think it’s Australian so thank you

31/10/2026

Swapping flaky pastry for paper thin filo again. It keeps things incredibly light so the star of the show is entirely the filling. You get that ultimate, satisfyingly crispy crunch.
Share this with a foodie please ❤️
These are the original ones but feel free to add whatever fillings and herbs you like of course.

* ��50g butter, melted
* ��250g lean beef mince 5% is great
* ��Half a grated onion
* ��1 TBS Worcester sauce
* ��1 egg for egg wash
* ��6 sheets filo pastry
* ��Salt and pepper
Preheat oven to 200C fan.
Brush a deep 6 hole muffin tin with a little oil spray.
Place the beef mince, onion, Worcester sauce and egg in a bowl. Mix well. Season with salt and pepper.
Brush 6 filo sheets with melted butter.
Spread the mince mixture over the filo.
The back of a spoon really helps here.
Roll up the filo and cut the log into 6 slices.
Place each slice into a muffin tin cut-side up.
Spray with oil. Bake for at least 20 minutes or until the pastry is golden. Then remove and place on a baking sheet for another 5 mins
Let them rest!

29/10/2026

The only thing better than flaky pastry is filo. My kitchen crunch test speaks volumes.

If you are using puff pastry for your sausage rolls, this could be a sign to switch? Not all the time obvs.
Filo gives you those buttery crisp layers, and this was all made with 3 skinned sausages!

* 50g butter, melted
* 250g sausagemeat
* Good Handful of Cranberry cheese grated on a box grater
* 1 egg yolk for egg wash
* 6 sheets filo pastry

Preheat oven to 200C fan.
Brush a deep 6 hole muffin tin with a little oil spray.
Brush 6 filo sheets with melted butter.
Spread the sausage meat mixture over the filo.
The back of a spoon really helps here.
Scatter over cheese. Do not be too generous, as you don’t want to not be able to get them out of the muffin tin!
Roll up the filo and cut the log into 6 slices.
Place each slice into a muffin tin cut-side up.
Egg yolk wash and Bake for at least 20 minutes or until the pastry is golden. Then remove and place on a baking sheet for another 5 mins and pop them back in the oven and watch them - as lalways say LET THEM REST

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

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