Natalia Rudin(@natsnourishments) 인스타그램 상세 프로필 분석: 팔로워 1,532,565, 참여율 0.52%

AD An all in one traybake is exactly what you need as we ease in to the new year. Ideal for a weeknight but also perfect on the weekend. You just whack everything into the tray and chuck it in the oven for about an hour! This is a lovely, zesty, za’atar chicken traybake using @flora Buttery to give you that delicious crispy skin you want on a roast chicken Ingredients: 500g baby potatoes 2 red onions 1 lemon 5 cloves garlic 350ml chicken stock 5 heaped spoonfuls of Flora buttery 3 tsp Za’atar 1 whole chicken 3 tbsp fresh parsley 2 tbsp toasted pine nuts Greens to serve Method: Spatchcock and salt your chicken (demo for this in a reel further down my page), set aside. Halve the potatoes, cut the onions into thin half moon slices, slice the lemon into thin rounds, peel and bash the garlic. Throw it all into a roasting tin, drizzle with oil, salt and pepper and mix well. Pour over chicken stock. In a small bowl, beat together the Flora buttery with Za’atar and salt and then wipe away any liquid from the chicken and use the za’atar mix to spread over the chicken, both underneath the skin and on top . Lay the chicken on top of the veg and roast the whole lot in the oven at 190C for about an hour. Leave to rest for 10-15 minutes whilst you prep your greens and then serve it all on a plate spooning over any of the gravy from the bottom of the roasting tin.

Charred hispi with harissa butter - perfection! Super simple, very delicious, fibre rich and all the healthy skin and immune boosters like vitamin C and K, so ideal for this time of year. The harissa is gonna do most of the leg work for you just make sure you get a good char on the cabbage! Don’t forget the lemon zest at the end because it is essential Ingredients: 1 hispi/sweetheart cabbage Big knob of butter 2 tsp harissa paste 1 lemon, zested Olive oil, salt and pepper

Some delicious things to look forward to.. What would you like to see first!? Caramelised fennel and anchovy pasta Charred feta sweetcorn and chipotle chicken skewers Za’atar roast chicken Harissa butter hispi Pumpkin soup with a bacon crumb

If you’re looking to eat more veg this january then give this lovely roasted aubergine and onion salad a go! It’s mixed up with chickpeas and resting on a bed of very garlicky, lemony yoghurt with drizzles of tahini and pomegranate molasses. Absolutely delicious!! Ingredients: 2 aubergines 2 white or red onions 1 tsp cumin Salt, pepper and olive oil For the garlicky yoghurt: 4 tbsp greek yog 1 garlic clove 1/2 a lemon, juiced Salt and pepper The rest: 1-2 tbsp tahini 1 tbsp pomegranate molasses 2 tbsp chopped fresh parsley Pickled or fresh chilli to taste Handful of pomegranate seeds Handful of crispy fried shallots 1 tbsp toasted pine nuts Method: Cut the veg into chunky pieces, toss in olive oil, cumin, salt and pepper and roast in the oven at 200C for about 30 minutes or until soft and charred. Mix all the yoghurt ingredients together and spread on your serving platter. Once the veg is cooked, remove from the oven and pour in some drained, rinsed chickpeas. Shake about in the tray to let them warm up slightly before serving on top of the yoghurt. Drizzle over tahini and pomegranate molasses and then sprinkle over the rest of the toppings!

More beans (again) this year!! Starting with this cheesy squash beans and greens situation. Super comforting, packed full of veg and ideal mopped up with good crusty bread. Blending some of the veg and adding it back in gives it a delightfully creamy texture and then it’s vamped up with some gruyere to make it irresistibly cheesy. You can swap the cheese out for nooch if you want it to be vegan! Ingredients: 1/2 a squash 1 celery stalk 1 carrot 1 shallot Big handful of cavolo ner 4 cloves of garlic (or to taste hehe) 1 tsp smoked paprika 150ml veg stock 1 jar butter beans, ideally @boldbeanco Gruyere and parmesan (to your hearts content) Method: Dice up all your veg and sweat it down for 5-10 minutes until softened. Add the minced garlic and paprika and cook out for another couple minutes before pouring in the stock. Let it simmer for a couple of minutes and then take out a few spoonfuls of the mix and blend it. Add your beans to the pan along with the blended veg and let that simmer for 5 minutes before stirring through the cheese and cavolo. Serve with a drizzle of olive oil, black pepper and parmesan!

First recipe of the year is something I am completely obsessed with and as it’s a new year I figured a little re-introduction was in order. Hello! I’m Nat (full name is Natalia - which I prefer), I used to be a personal chef and now I develop and share easy, achievable and delicious recipes on here to try and entice as many of you into the kitchen to cook. Cooking from scratch doesn’t have to be scary, expensive or hard. Sometimes all you need is a few ingredients and little inspiration to throw something together thats healthy and nourishing and going to make you feel good in the long run. I learned how important the connection between eating well and feeling well was about 10 years ago. Not just physical wellness but mental wellness too and it has been my mission to share that with as many people as I can. I started with individuals whilst working as a personal chef and now I am lucky enough to have this amazing platform that helps me reach bigger audiences. I hope you enjoy the recipes and find them useful in times of need. I share 3 new recipes a week on a Sunday, Tuesday and Thursday so make sure you’re following and if there is anything specific you want to see just slide into my DM’s and I promise I will get back to you! Big love!! (caption was too long, recipe is in the comments)

Happy new year!! No recipe from me tonight just a recap of a few of my favourites from 2025. All recipes can be found if you have a good old scroll down my page. Wishing you all a verrrry happy, healthy and wholesome new year - I’ve got some very exciting things I will be sharing with you soon!! Big love ♥️♥️

A mixed mushroom and sage carbonara is exactly what you need on a cold dark night especially during the awkward in between of christmas and new year (aka the festive gooch) Ingredients: Small handful of dried porcini mushrooms 100g mixed mushrooms 1 shallot 3 cloves of garlic 75g lardons Handful of sage leaves 1 whole egg 1 egg yolk Loooads of pecorino Method: Rehydrate the porcini in a bowl. Meanwhile, fry the sage in oil until crisp and then remove and set aside. In the same pan, fry the lardons until crisp. Remove and set aside. Roughly chop the mushrooms and fry these for 5 minutes and then add diced shallot and fry for another few minutes. Squeeze all the water out of the porcini and finely chop them, add them to the pan along side the minced garlic. Fry for another few minutes. Whisk the eggs and cheese until the become a paste. Add the drained cooked pasta to the pan, remove from the heat and slowly stir through the egg mix until it turns into a creamy sauce. Loosen with some pasta water and also the mushroom water. Serve with the sage leaves on top!

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Ignore the highly concentrated look on my face as I am slicing the bread. This is the perfect festive gooch recipe, an easy leek, marmite and gruyere toastie. You don’t really need a recipe for it, it’s that easy, provided more for inspiration. Hope you all had a lovely Christmas!

No recipe this evening just a little message to send you all loooooads of love this festive period ♥️♥️♥️ Normal recipe content will be back after Christmas

We had our final supper-club of the year! Once a month, I go for dinner with 4 of my nearest and dearest, each month someone new in the group chooses the location and at the end of dinner we rate it out of 10. Sadly we had a fallen soldier for this round, Abby came down with the flu and couldn’t make it even though it was her turn. She sent us to Osteria Angelina in Shoreditch and the food was amaaazing!! Standouts were the hamachi crudo and duck ragu. Kombu martinis were also delightful but best of all was the staff!! So friendly, attentive and funny, we had such a good night!