Natalia Rudin(@natsnourishments) 인스타그램 상세 프로필 분석: 팔로워 1,527,609, 참여율 0.34%

some simple midweek inspo in the form of my current hyper fixation meal of rice, veg and fish. Basic, I know, but satiating! I’m always conscious about the amount of veg I consume in a week and on top of that try to keep it as diverse as possible - feed your gut all sorts to keep it healthy! This kind of a meal is perfect for that cause you really can load up on allllll the different veg! Ingredients for the sauce: 1 inch piece of ginger 1 garlic clove 1/2 a red chilli - or to taste small pinch of brown sugar small pinch of MSG 1-2 tbsp. soy sauce 1/2 tsp rice wine vinegar 1 tbsp. sesame oil the rest: 2 trout fillets 200g short grain rice 1 leek 2 garlic cloves handful of tender stem broccoli handful of green beans 1 pak choy stem handful of frozen peas handful of frozen edamame fresh chilli, crispy fried onions and spring onion to serve Method: Rinse your rice and put it on to boil. Mince the garlic and ginger into a bowl, finely dice the chilli and add this in too. Pour in the rest of the ingredients and mix well. Taste for seasoning and then pop the trout in to soak. Cut all the vegetables up into your preferred size, slice the garlic. Sauté the veg for 5-7 minutes and then add the garlic. Get a separate pan hot and pop the trout in skin side down and cook for 5 minutes on medium heat. Flip and cook for another 30 seconds. Remove the fish and pour the remaining marinade into the pan and reduce for a few minutes. Serve the rice in a bowl with the veg and trout on top, drizzle over the marinade. Garnish with crispy onions, chilli and spring onion!

A very naughty festive side for you. Leek and potato gratin with a creamy jerusalem artichoke type of béchamel, using my fave @flora salted. This was rich, cheesy and delicious and perfect for this time of year. I really loved this as you can probably tell by the end of the reel. AD Ingredients: 2 leeks 4 large potatoes 5 large jerusalem artichokes 3 cloves of garlic 350ml double cream 300ml chicken or vegetable stock 1 big knob of Flora Salted ½ a tsp ground nutmeg 200g grated gruyere, parmesan and cheddar Salt & pepper Method: Roughly peel and chop the Jerusalem artichokes and roast them in olive oil salt and pepper at 190C for about 25-30 minutes or until tender. Meanwhile cut leeks in half lengthways, then slice finely into half-moons. Sauté these in Flora salted on a low heat until soft. Add in minced garlic and nutmeg and cook out for another minute or so. Blend the roasted artichokes with the cream and pour into the leek mixture along with the stock. In an oven proof dish, spoon the creamy mixture into the bottom, layer the potato on top followed by some cheese. Spoon another layer of the leeks and cover with a layer of potato. Repeat this process until everything is finished, ending with cheese as the top layer Bake in the oven at 190C for 1 hour (until browned and bubbling). Leave to stand for 10 minutes before serving.

A chicken pie is always a good idea but especially when it’s dark and cold outside. This is a recipe from my book Cooking Fast and Slow which is split into chapters based on time frames. Starting with 15 minutes and less then 30 minutes and less and hour and less and so on and so forth with fast breakfasts, slow breakfasts and meal prep chapters too! It’s perfect for every day of the week and loaded with delicious recipes! This chicken pie can be found in the hour and more section, ideal for when you want to relax into cooking, do it therapeutically. Get your favourite playlist on, buy a copy of my book (link in bio) and get stuck in

Ad This is the perfect way to use up any of those leftover greens you have lurking in the fridge - a winter caesar slow sat on a perfectly crispy chicken breast using the @ninjakitchenuk CRISPi Ingredients: handful of brussel sprouts half a sweetheart cabbage a few stalks of cavolo nero 2 eggs 2 chicken breast 400g breadcrumbs 100g flour handful of cranberries Caesar dressing: 2 small garlic cloves, minced 4 anchovies 1/2 a lemon, juiced 1 teaspoon Dijon mustard (I like the brand Maille) 1 teaspoon Worcestershire sauce 1 cup mayonnaise 50g parmesan, grated 1 tsp capers method: beat the egg into a bowl, in two more bowls/plate spread the breadcrumbs and flour. Between two pieces of parchment, bash the chicken until large and thin but make sure it will fit in the CRISPi. pat the chicken into the flour, then the egg and then breadcrumbs. Go back to the egg and then back in the breadcrumbs before putting it into the CRISPi on air fry for about 10 minutes flipping half way and shaking regularly to ensure it gets those lovely brown edges. Meanwhile, shred all the veg and add it to a bowl. I like to massage the cavolo separately in a bit of olive oil first to make it soft and more palatable. Add the rest of the greens and then mix together the caesar dressing and add this. Give it all a good mix. Serve it on top of the crisped up chicken with extra lashings of parmesan!

My girl dinner is and has always been instant ramen noodles! I love how easy they are and also feel like the scope for jazzing them up is massive. This is one of the ways I like to make them fancy - miso, caramelised onion instant ramen noodles, they are SO good! Ingredients: 1 knob of butter 1 tbsp olive oil 1 white onion 1 heaped tsp miso paste 400ml chicken or veg stock 1 egg yolk 1/2 a lemon, juiced Sesame seeds and spring onion to garnish 2 instant ramen noodles packets (sachets discarded, noodles only) Method: Melt butter in a pan, add olive oil, the sliced onions and a pinch of salt. Cook them down until they caramelise and then add them to a blender with the miso paste, chicken stock and lemon juice. Blitz until smooth and then add back to the pan. Meanwhile, boil the ramen noodles according to package, drain and then add to the oniony sauce. Mix well and serve on a plate with the egg yolk, sesame seeds and spring onion!

trying to avoid getting sick (kind of failing) by eating lots of warm wholesome things like this noodle soup sitch. Fragrant with turmeric, ginger, garlic and lemongrass it’s the perfect winter warmer. Comes together so easily - I was hungover when I made it and it was a breeze. Frozen dumplings are always a great shout, you don’t really need to do much to them and they always work perfectly! Ingredients for the broth: 2 garlic cloves 2 inch piece of ginger 1 lemongrass stalk 1/2 tsp mild chilli powder 1 tsp turmeric 2 lime leaves 300ml chicken or veg stock 100ml coconut milk/cream 1 tbsp soy sauce 1 tsp rice vinegar your fave frozen dumplings and noodles spring onion, crispy shallots, sesame seeds, crispy chilli oil to serve Method: Gently fry minced garlic, ginger and lemongrass in neutral oil for a minute. Add the spices and lime leaves. Cook out for another minute or so and then add in the stock, coconut cream, soy sauce and vinegar. Let it simmer gently for 5 minutes or so and then add in the dumplings. Stir them so they cook all round and once tender, serve it all on your favourite noodles with all the toppings

I was lucky enough to spend a few days in Milan with @sanpellegrino_uk to watch the S.Pellegrino Young Chef Academy Grand Finale! Chef Ben Miller @realchefben was representing the UK with his mentor Santiago Lastra and they were a spectacle to watch, cool, calm and collected! When we weren’t watching the young chefs compete, we were being wined and dined by Franco Pepe, eating the most delicious pizza or watching Nick Grimshaw host a vodcast talking all things seven deadly sins in cooking. The competition was rounded off with an amazing gala, presented by Jay Rayner where we ate, drank and celebrated all the chefs but especially the winner of the competition, chef @theardiffer representing Asia! It was a magical fews days full of excitement, community and food! AD

this is by no means traditional but it’s exactly what i crave when temperatures drop - a warming bowl of congee! Topped with a poached egg, shiitake mushrooms, spring onions and crispy chilli oil. Ingredients: 200g leftover rice 3 cloves of garlic 3 inch piece of ginger 1 sprig of spring onion 500ml chicken or veg stock (give or take) handful of shiitake mushrooms 2 eggs crispy chilli oil and extra spring onion for garnish method: Crush the garlic and the ginger and gently fry in oil alongside the spring onion. after a few minutes, add your leftover rice and the stock. Let this simmer for around 15 minutes or until the rice has absorbed most of the liquid and it’s thick and soupy. Pan fry the shiitake for 5 minutes in a hot pan to caramelise them. Poach your eggs to your desired consistency. Pour the congee into a bowl, pick out any of the big chunky aromatics, top with the egg, mushrooms, spring onion and crispy chilli oil

I’m an ex personal chef and this is the kind of thing I would make after a long day of work when I just can’t be bothered - shock, it’s pasta again. A creamy cavolo and ricotta linguine, topped with an egg yolk because I can’t seem to make a meal without one these days. Ingredients: 4 stalks cavolo nero big handful of basil 1 heaped tbsp ricotta 1 garlic clove 1/2 a lemon, juiced olive oil 150-200g linguine (fresh ideally) 1 egg yolk parmesan to your hearts desire method: Have a large bowl of ice water ready. In a large pot of boiling water, dunk your cavolo for 30-40 seconds before plunging it into the ice water. Use this same pot of water to cook your pasta in, according to package (different time for fresh or dry). Put the cold cavolo in a blender, don’t worry about excess water, it will help it become saucy. Add garlic, lemon juice, basil, ricotta and some olive oil and blitz until smooth. Season to taste and warm gently in a pan, add your drained cooked pasta and some pasta water to loosen the sauce. serve hot on a plate with an egg yolk on top and some parmesan and more olive oil

This past week!

Spend a couple days with me watching some of the finest young chefs in the world compete at the @sanpellegrino_youngchef 2025 in Milan! Such an incredible few days of events, eating incredible Italian food, drinking lots of San Pellegrino and admiring the work of the young chefs! AD

A creamy white based ramen, perfect for cold evenings! Topped with an egg yolk for extra creaminess and layered with tahini and miso to give you lots of flavour in little time! Ingredients: 3 cloves garlic 2 inch piece of ginger 150ml chicken or veg stock 150ml soya milk 1 heaped tbsp tahini 1 tsp miso 1 tsp rice wine vinegar Your favourite noodles, Bok choy, egg yolk, sesame seeds and spring onion to serve. Method: Mince the garlic and ginger and gently fry in a little bit of oil. After a couple of minutes pour over the stock and soya milk. In a separate bowl, mix together miso, tahini and rice wine vinegar and then add this to the broth. Let it simmer for a few minutes to get hot and then pour it over your cooked noodles and veg. Top with a raw egg yolk, sesame seeds, spring onion and crispy chilli oil