This Week in Food Porn: Vegan Doughnuts and Fried Chicken

"I feel hungry, oh so hungry, I feel hungry and angry and bright, and I pity anyone who doesn't eat tonight," as West Side Story never sang.

Whether you're sitting on the back of the bus trying to eat a Tupperware full of pasta salad between stops, or at home on the sofa surrounded by the detritus of a meal deal, why not take a moment to have a scroll through some of the greatest food photography snapped and shared on Instagram this week. It nothing else, it's good digital exercise.

Guess the smoothie ! blog soon to be updated with this recipe and few others! Happy Friday everyone #alphafoodie

A post shared by Samira Kazan - London (@alphafoodie) on Mar 2, 2017 at 10:45pm PST

Have you ever pulled the central stem from a honeysuckle blossom? To sip the sweet, clear liquid held on the stamen? As a child, I would lean out of my bedroom window and pick flowers one by oen for hours, watching the neighbourhood cats shit in our garden and next door's swing flap to and fro in the breeze. But scattering daisies in blue goo, surrounded by grit-encrusted ping pong balls is a step too far.

Braised "Dongpo" pork belly sliced into a long unbroken strip and plated into a pyramid with cabbage hearts and bamboo shoots ✅ By Hubin 28 Restaurant at the Hyatt Regency from Hangzhou, China. / by: @little_meg_siu_meg ✅ . #ChefsOfInstagram . www.ChefsOF.com

A post shared by chefsofinstagram (@chefsofinstagram) on Mar 2, 2017 at 7:13pm PST

Dickhead One: Hey, Bashers mate, what are you going to do on your gap year?

Dickhead Two: Oh hullo mate. Well, Digger, mate, me and some of the lads were gonna head to Machu Picchu to take some promo shots for our new yogurt protein shot business, what about you?

Dickhead One: Oh wicked mate, that sounds increds. I'm probably just going to spend February to August trying to make replicas of 15th century monuments out of sliced pig stomach.

Dickhead Two: Bashers, that is a sick scheme. Dickhead one: Haha. Allow it, mate.

#fcba repost--- from @6pointscafe Thanks for tagging! --------------------------------------------------- Love seafood? Check out Pan braised salmon and chilli garlic prawns @6pointscafe #FCBANSW #STAYHUNGRY

A post shared by Food Critics & Bloggers Aus (@fcba.community) on Mar 3, 2017 at 12:14am PST

Remember in the 90s when everyone suddenly got over-excited by their new white goods and began trying to double down on time-saving domestic frippery? Several people I know cooked entire salmons, wrapped in tin foil, in their new dishwasher. The results were fine (fishy, pink) but they never got even close to this supersonic rainbow of glistening joy.

#vegetarian #spinach #corn #foodporn #foodphotography #foodie #foodstyling #freshfood #instafood #foodnetwork #yummyfood

A post shared by chindy arini (@chindyarin) on Mar 3, 2017 at 12:12am PST

Remember Blinky? The three-eyed fish from The Simpsons? The fish that lives in the rivers and lakes near the Springfield Nuclear Plant? The one that Bart catches down at the Old Fishin' Hole? The one that Mr. Burns defends as a next step on the evolutionary ladder and not a terrifying mutant? The one that Marge serves up to Mr. Burns for dinner at their house? The one that loses him the election to Mary Bailey? You know—the triple-eyed fish that goes blind after Homer pours moonshine into the river by mistake? Well, turns out, he's alive and well and living in a bowl on Instagram.

지인들과 행복하고 든든한 회식을 즐길 수 있는 식당 #목살짱 #문정맛집 #지인고기 #foodphotography #foodstyling #foodart #음식사진 #메뉴촬영 #푸드스타일 #음식촬영 #푸드포토그래퍼 #foodstylist #사요남 #사진으로요리하는남자 #스튜디오알퐁소 #선팔하면맛팔 #팔로워 #팔로우

A post shared by 메뉴촬영 음식촬영 푸드포토 사진으로요리하는남자 장철웅 (@alfonso_jang) on Mar 3, 2017 at 12:11am PST

Though we are justices and doctors and churchmen, Master Steak, we have some salt of our youth in us; we are the sons of women, Master Steak.

#recipeoftheday Is a wonderful, French mussel recipe, Mouclade Photograph by Lis Parsons And you can get the recipe by clicking on link in profile #seafood #instafood #instagood #foodgram #food #recipe

A post shared by Nigella (@nigellalawson) on Mar 1, 2017 at 5:59am PST

I have spent the last week punching enormous weighted sacks, throwing left hooks at my cousin, and doing sit ups in a boxing gym, behind a barber shop in Romford, surrounded by men who build fences and put up plasterboard. Which is all a roundabout way of telling you that, when it comes to muscles, I'm the winner.

A good day to have a warm bowl of 车仔面

A post shared by karrypuffer (@karrypuffer) on Mar 3, 2017 at 12:14am PST

Is there any greater treat on this green earth than a hot bowl of wet tripe, chunks of shoe leather, some old sponges, and a wrinkled up tea towel? No siree.

@jollibee Chicken Joy! Yum! ❤️❤️ #whattoeatph #itsmorefuninthephilippines #igersph #igersmanila #yummyph #wheninmanila #pinoyfood #pepperph #filipinofood #foodporn #foodgasm #foodstagram #foodphotography #foodlover #eeeeeats #vscofood #foodgram #feedfeed #happytummy #igfood #huffposttaste #forkyeah #buzzfeedfood #foodiegram #yahoofood #food52 #foodpics #food #jollibee #chicken Wanna know What-To-Eat? Visit my blogs at www.whattoeatph.com. Crave. Drool. Satisfy your Hunger.

A post shared by May De Guzman (@itsgonnabmay) on Mar 3, 2017 at 12:10am PST

I don't know why, but to me, fried chicken always looks like something you'd pull out of your hoover to increase suction capacity.

All natural orange and vanilla protein donut (pronut?!) with a black goji Berry glaze Raw, vegan, and packed full of goodness these delicious little donuts are nut free if you don't add the glaze (however icing is always my favourite part ) Pronut Recipe 1 cup activated buckwheat or GF Oats 1 cup desiccated coconut 1/2 cup Dates (soaked for 4 hours) 1 cup @wildbag Vanilla Superfood Protein 1 tbsp Rice Malt Syrup 1 tbsp Coconut Oil 1 tsp orange zest orange essence for flavouring Blend all ingredients together in a food processor until the mixture gets sticky. Press into silicon donut moulds tightly and place in the freezer to set. This mixture made 6 donuts with my mould size so I cut them in half as a serving. Black Goji Glaze (Optional, but so delicious) 1 cup cashews 1/4 cup Coconut Oil 1/4 cup Coconut milk 1 tsp Vanilla essence 1 tsp Maple Syrup 1 tsp @just_blends Black Goji powder Blend al ingredients in a high powered blender until smooth. Remove donuts from mould in freezer and dip into icing and Place on a flat surface and back in freezer to set. Enjoy • • • • • • #featherandcrumb #buzzfeast #gloobyfoodie #beautifulcuisines #poweredbyplants #veganism #foods4thought #ahealthynut #befitfoods #kaylaitsines #bbggirls #huffposttaste #vegan_straws #f52grams #heresmyfood #vegansnack #vegansweets #veganfoodie #whatveganseat #fullyraw #donuts #protein

A post shared by Kadence | Feather & Crumb. (@featherandcrumb) on Mar 2, 2017 at 10:54am PST

A raw, vegan, protein doughnut glazed with black goji juice and orange slices? A vegan doughnut? Made of oats and coconut and buckwheat? The colour of the Cookie Monster? I know I should be snide, sniggering, mean-spirited, and scathing about this sort of thing but, actually, I'm just sort of dumbfounded. Just backing out of the room, holding the bridge of my nose and shaking my head, silently.

Funky fermented ginger and lemonade. Recipe coming soon to @bbcgoodfood #fermenting #drinks #fizz

A post shared by Rosie Birkett (@rosiefoodie) on Mar 1, 2017 at 8:41am PST

Da's a bottl'a pish, pal. An' we all knows it.