Hannah

@hans.hungry

All the bits n’ bobs I’m cooking + eating 🍋 @boldbeanco bean team Chiswick, London + sometimes Shropshire :)
Posts
461
Followers
107k
Following
935
A @kittycoles inspired roast chicken, roasted on a bed of onions, fennel, whole garlic cloves, olives + sundried toms until they all go soft and a little jammy amongst those chicken juices. Delicious with some baby potatoes, big juicy butter beans or a hunk of crusty bread Rub the chicken in oil, dried oregano + flaky sea salt to reach that flavoursome, crispy skin. It’s almost Greek-esque in its flavours. A great contender if you’re fancying something a little different for Easter feasting this weekend!
2,139 44
1 day ago
Hello Spring!! Me + my tastebuds are very happy to see you :) The evenings are getting lighter, the trees are getting greener and I can’t wait for my personality to become 90% asparagus Here’s a taste of some springy things that have ventured into the kitchens I’ve been cooking in recently - delicious!
1,731 33
4 days ago
Hot smoked salmon, shaved fennel, crushed olive + caper vinaigrette Lovely and light, but still with an element of ‘oomph’ from the meaty salmon. The vinaigrette is key for adding a good bit of zing too 🫒 Ingredients (serves 2) 1/2 large fennel bulb 1 lemon 2 tbsp green olives, roughly chopped 1 tbsp capers, roughly chopped 15g fresh parsley, roughly chopped A handful of fresh dill, roughly chopped 1 tbsp white wine vinegary 3 tbsp olive oil 2 hot smoked salmon or trout fillets Method 1.Shave the fennel using a mandolin, you want to do this on a medium setting so that the slices aren’t too thin and have some bite. Add to a bowl and squeeze over the juice of 1/2 lemon and a pinch of salt and set aside 2.Add the herbs, olives, capers, vinegar and olive oil to a mixing bowl and stir to combine - you’re looking for a dressing-like consistency 3.Add a few spoonfuls of the dressing to the fennel and toss to coat. Flake in half the salmon (you want to keep this fairly in big chunks) and tumble onto a serving plate. Top with remaining chunks of salmon, the rest of the dressing and finish with lemon zest
5,341 92
9 days ago
The humble minestrone. A temporary goodbye to ‘bowl foods’ as we venture into Spring (hurrah!!), but there’s never harm in the comfort of knowing you’ve got a few batches of minestrone in the freezer to whip out on a rainy day Another one we cooked up in the @boldbeanco kitchen - shoutout to @dontcryoverhashbrowns in the 4th frame, the most encouraging sous chef of all time 😭full recipe is on the Bold Bean website, ingredients below: Ingredients 2 tbsp olive oil 1 red onion, diced 1 carrot, diced 1 celery stick, diced 3 garlic cloves, roughly sliced 1 tbsp tomato puree 1 tbsp dried oregano 2 tsp smoked paprika 1 tsp chilli flakes 1 jar @boldbeanco white beans (or 2 x tins of cannellini, haricot or butter beans) 1 400g tin chopped tomatoes @muttipomodorouk 700ml veg stock 100ml white wine 100g pasta - @northernpastaco spelt conchigliette works a charm, but any smaller “soup pasta” will work A handful of fresh basil 50g spinach 25g Parmesan, plus extra to serve
2,139 62
11 days ago
Crab toast with fennel + blood orange salad. A lovely lunch number from @juliusroberts cookbook A mix of white + brown crab meat works best. Its creaminess works a charm with the crunchy and acidic fennel and blood oranges, I’m a sucker for sweet and salty, soft and crunchy combos! Regular oranges will also work just as well to hit the sweet spot 🍊 🍊🍊
1,182 41
14 days ago
Rainy days mean comfort, this time in the form of beans n’ melted cheese (no surprise there from me) A cracker we cooked up in the @boldbeanco kitchen- also known as “pizza beans”: tomatoey, basil + oregano sauce, creamy white beans, covered in mozzarella + Parmesan and grilled until seriously oozy. This is simply the base but you could jazz it up with endless toppings - jarred artichokes + olives are my go-tos! maybe some anchovies or prosciutto would also be great contenders. I’d serve with some lemony rocket leaves, then mop it all up with some garlic bread, or focaccia would be pretty nice Recipe is over on @boldbeanco website if ya fancy it!
1,238 43
18 days ago
Charred artichoke hearts, butter beans, ricotta + and chunky salsa verde of sorts - a refreshing plate of things that isn’t “soupy” or “stewy” - spring, I’m ready for you !! Simply DELICIOUS. @boldbeanco Queen Butter beans as per. Creamy on the base, char-ey flavour from the ‘chokes, punchy with the vinaigrette Ingredients (serves 3 as a share plate, or 2 for a good lunch) 400g tinned artichoke hearts, drained and sliced in half 1 tbsp olive oil 1 x 250g tub of ricotta cheese 1 lemon 1/2 jar of @boldbeanco Queen Butter Beans, drained For the dressing 3-4 tbsp olive oil A good handful of fresh parsley (roughly 10g), finely chopped 3 tbsp capers, half roughly chopped, half kept whole The juice of 1 lemon, zest reserved for garnish Method 1.Add all of the ingredients for the dressing to a small bowl with a pinch of salt and mix well to combine. Toss in the butter beans and leave to marinate, then carry on with the next steps. 2.Heat 1 tablespoon of olive oil in a griddle pan over a high heat. Add the artichokes with a pinch of salt and cook for 3-4 minutes, turning half way-through, until griddle marks show. 3. Meanwhile, add the ricotta to a mixing bowl with the zest of 1 lemon, good pinch of salt and cracked black pepper and whip into a creamy consistency 4.To plate, spread the ricotta onto a serving plate, top with the artichokes, scatter over the marinated beans and finish with a drizzle of the last bits of the dressing/marinade. Finish with some lemon zest and an extra drizzle of olive oil, if you like. Mop up with some crusty bread too, if ya fancy
5,461 69
24 days ago
Well toasted sourdough, yogurt as the base, very good eggs, dill + @whitemausu chilli oil Golden yolks to make up for the not so golden weather :( impatiently knocking on springs door!! For good eggs: bring a pan of water to the boil then reduce it right down to a very very low heat. Crack in the eggs, slowly, and poach for 3 mins. They’ll be lovely + oozy whilst keeping a good shape soft boiled would also be delicious (+less room for error!). Boil ‘em in a pan for 6 mins for the perfect jammy yolk
3,966 85
27 days ago
A golden-hour ragù, cooked + captured on a much sunnier day. This one’s with red beans, heavily showered with Parmesan and generous blobs of ricotta Another beauty from the @boldbeanco cookbook - heroing the mighty red bean, more than just in a chilli con carne. Getting your hands on quality beans is key here, as they’re the star of the show Onions, carrot, celery + garlic all get cooked down. Splash of red wine, tinned toms and @boldbeanco Queen red beans. A few other supporting acts in there to really bring the flavours out. Toss it through your favourite pasta shape (I went for @tmarmorelle crinkled pappardelle style here) and top with ricotta and Parmesan. Lovely!
3,180 81
1 month ago
Madrid was tasty! Tapas galore, pick n mix olives + trying caracoles for the first time!! - the very Spanish way, cooked for hours in red wine, garlic + chorizo oil, eaten only with toothpicks A few recommendations @loscaracolesdeamadeo Cava de Illán Sidrería Taberna La Concha @mercadosanmiguel Head to La Latina for the best local food. Street Cava Baja is flourishing with great tapas bars
881 35
1 month ago
Sorry if you were expecting a pancake ! But here’s a recipe for a crab bucatini instead 🦀 One for Valentines, Palentines or just if you fancy cooking something nice for yourself, just a cosy night in for 1 with a bowl + fork Ingredients (serves 2) 150g bucatini, or another long pasta – linguine or tagliatelle will work wonders 2 tbsp olive oil, plus extra to serve 2 garlic cloves, finely sliced A pinch of chilli flakes 2 tsp fennel seeds 120g crab meat – I like a mix of white + brown 1 lemon A bunch of parsley (roughly 10g) Method 1.Cook the pasta in a pan of boiling, salted water until al dente (or to your liking!) 2.Heat the olive oil in a pan over a medium heat. Once hot, add the garlic, chilli flakes and fennel and cook for 1-2 minutes until fragrant, stirring often so that the garlic doesn’t burn. Add the crab meat and stir until you reach a glossy consistency. Add a good pinch of salt, the whole lemon zest and half its juice and stir to combine. 3.Add the cooked pasta with a splash or two of the pasta water and the parsley. Toss well so that everything is coated in the sauce. Check seasoning. 4.Plate up and finish with an extra squeeze of lemon and wee drizzle more of olive oil, if you fancy.
2,924 87
1 month ago
Lovely things from the archive 1.Golden, coconutty chickpea soup + sticky shallots. One of my favourites from @boldbeanco cookbook by my talented pal @florenceblair 2.Brothy bean bowls + wintery bitter leafs 3.Always gotta finish with a drizzle of evoo 4.Cheese-stuffed bread is always a good shout 5.A trip to @joleneredchurch with @alannahemily and @imyroyall (one of the best carrot cakes I’ve ever eaten 😮) 6.Golden hour charred cabbage 7.Pretty plates 8.A very good curry 9.A tasty spread at @40maltbystreet (this was filo pastry, romesco + a perfectly boiled egg) 10.Nice bit of winter sunshine
1,246 45
1 month ago