Natalia Rudin(@natsnourishments) 인스타그램 상세 프로필 분석: 팔로워 1,561,737, 참여율 0.35%

Welcome to episode 1 of my new series “leftover rice”! We’re crisping up some old rice and turning it into a seared tuna, crispy rice bowl! Super fresh, full of veg, full of protein and a great texture! Ingredients: Smacked cucumber salad: 1 cucumber Handful of edamame Handful of mangetout Handful of peas Handful of tenderstem broccoli 3 springs spring onion 3 tbsp sesame seeds Dressing: 1 garlic clove 1/2 a lemon 2 tsp rice vinegar 1 tbsp soy sauce 1 tbsp sesame oil 1-2 tbsp gochugaru flakes Pinch sugar Pinch msg Miso tuna: 2 tuna steaks 1 tbsp white miso 1 tbsp sesame oil 1 tbsp rice wine vinegar Pinch sugar 1 tsp soy sauce Sesame seeds to coat 250g leftover rice Method: Fry the rice in a neutral oil slowly on a medium to low heat until golden brown and crisp. Meanwhile, blanch the broccoli, edamame and peas and magetout. Smack the cucumber, take out the seeds and roughly chop. In a large bowl, mix all the dressing ingredients and then add the veg and sesame seeds. Mix well. Mix together the miso dressing ingredients and drench the tuna in it. Cover it completely and then dip it both sides in the sesame seeds. In a hot pan, fry for about 30 seconds each side and then remove. Serve the rice in a bow with the jacked up smacked cucumber salad and the sliced seared tuna. Finish with spring onion!

New series trailer!!! Rice is one of those things I always cook en masse and the have leftovers so I’m showing you a few of my fave ways to use up that leftover rice I know you have sitting in the fridge. You can obviously cook fresh rice to make these recipes also! Stay tuned for episode 1 on Sunday!

**DIAMOND GIVEAWAY** A charcuterie board with a side of frosting to celebrate world earth month alongside @thediamondstoreuk !! Wearing a selection of their incredible lab grown diamonds - the more sustainable choice that makes luxury accessible! They have so many divine options to choose from all of which are optically identical to natural diamonds. Read below to find out how you can win a voucher and get frosted! AD The Diamond Store & @natsnourishments have teamed up to bring you the most delectable giveaway yet ✨ In celebration of World Earth Day, we’re giving one lucky winner a £1000 voucher to spend at The Diamond Store and a copy of @natsnourishments book: Cooking Fast and Slow. No doubt you will be looking and feeling your best after winning this self-care prize 🌿 How to enter: 🌿Like & save this post 🌿Ensure you’re following @thediamondstoreuk & @natsnourishments 🌿 Tag a friend in the comments (each comment is another entry) 🌿 Share to your story for an extra entry Good luck! ✨ ⏰ Giveaway closes at 11:59 PM on 05/05/2026. Winner announced on our socials. You will only be contacted by the official @thediamondstoreuk account

A little bit of spring! Plus a sneak peak at recipes you can expect over the coming days. Also my cookbook Cooking Fast and Slow turns 1 year old next month!!! Can’t believe it 🥹🥹 thank you for all of your continued support always!!! Would not be here without YOU! ♥️ Link in bio to grab a copy if you havent already! 💛

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.. an anchovy cacio e pepe! SO good! 5 ingredients and done in 10-12 minutes with no chopping (just mincing and grating hehe). Truly perfection let me know if you make it!! Ingredients: 100-150g pecorino 3 cloves of garlic 4-5 anchovy fillets 1 tbsp whole black peppercorns Pasta Butter & oil for frying Method: Toast the peppercorns in a pan and then crush them, set aside. Put your pasta on to boil, I’m using linguine. Fry the minced garlic and anchovies in a bug knob of butter and oil until they have melted together. Once the pasta is cooked, drag it into the anchovy mix, sprinkle over the grated cheese and black pepper and mix well using pasta water to bind it. Add more butter and cheese if necessary, serve with more pepper and cheese!

Touching grass with a side of martinis at the gorgeous @swintonestate park hotel Walks around the grounds, chefs table with Josh Barnes, cards and martinis followed by the crossword at breakfast, massages and lounging around the spa. The perrrfect girly weekend! Hosted*

Fridge Raid Spinach Rice! A big bag of spinach always seems to be lurking in the fridge at the end of the week and this is one of my favourite ways to use it up! Stirred through rice with some lovely aromatics and served with kimchi and a fried egg. Simple and delicious! Ingredients ⁠200g cooked rice 250g spinach 4 cloves of garlic knob fresh ginger ⁠1/2 emon, juiced 2 eggs ⁠2 tbsp kimchi ⁠1 tsp sesame seeds (to serve) ⁠1 tsp chilli oil (to serve) Method: Put your rice on to boil. ⁠Fry minced garlic and ginger in a touch of olive oil for a minute and then add in all of the spinach and stir around until fully wilted down. ⁠Once fully wilted, pour it out onto a chopping board and chop it as finely as you can. Mix the chopped spinach into the cooked rice and squeeze over lemon juice. Heat butter in a pan and fry two eggs until crisp around the edges but still with a runny yolk. Plate up the rice, top with the fried egg, kimchi, sesame seeds and chilli oil to taste

Welcome to the fifth and final episode of one pot one tray!! Going out with a bang with the ultimate comfort food - a one pot lasagne. Using a ricotta parmesan mix as the bechamel replacement to keep the cooking minimal and it works so well. Sloppy, juicy and cosy and comforting! Perfect for midweek! Ingredients: 500g beef mince 1 red onion 1 large carrot 2 sticks celery 150g chestnut mushrooms 4 garlic cloves 1 bay leaf 1 tbsp tomato paste 500ml passata 400ml chopped tomatoes 200ml beef or chicken stock 250g ricotta 100g parmesan 200-300g mozarella 6-8 lasagne sheets Fresh basil to garnish Method: Set the oven to 190C. Dice all the vegetables and mince the garlic. Fry the onion, celery and carrot in olive oil and salt for 3 minutes and then add the mushrooms and cook these out for 5-7 minutes. Add in the beef mince and break it up. Stir through the tomato paste. Cook the meat until the juices run clear and then add in the tomato passata, chopped tomatoes, stock and bay leaf. Stir and let this simmer for 10-15 minutes stirring regularly. Break up some of the lasagne sheets and stir these in, saving a few for the top. Mix together ricotta and grated parmesan and dollop in, gently swirling through the sauce. Finish with more broken lasagne sheets and then another few dollops of ricotta and torn up mozarella. Bake it in the oven for 25 -30 minutes and then serve with fresh basil!

Welcome to episode 4 of my one pot one tray series! Today it’s a very delicious creamy mushroom chicken bean and marsala traybake. Super easy for midweek, packs in loads of flavour and feels very comforting. The beans and chicken combined make it high protein plus you’re getting plenty of fibre in too and roasting the mushrooms off first really depends the flavours all round! So good - get it on the roster!! Ingredients: 1 white onion 750g mixed mushrooms of choice 2 jars of butterbeans (or any white bean works) 3 chicken supremes (can add more or less to suit) 200ml double cream 175ml marsala wine 200ml chicken stock 1 bay leaf small bunch rosemary small bunch sage small bunch thyme couple big handfuls of spinach fresh chives and parsley to serve Method: Pre-heat the oven to 200C. Roughly chop the mushrooms, and slice the onions add to a large roasting tray with olive oil and salt. Roast for around 30 minutes. Add the marsala, drained beans, chicken stock, cream and tied up woody herbs. Mix well. Top with the chicken, drizzle over some olive oil, salt and pepper and get back in the oven for 20-25 minutes. If the skin isn’t crisp enough, chuck it under the grill for 5 minutes. Remove, lift the chicken off and let it rest whilst you stir through the spinach. Serve with fresh herbs on top!

Welcome to episode 3 of my One Pot One Tray series! This episode is for the veggie/vegan gang or for anyone who wants veg focused meal ideas. It’s a one tray roasted cauliflower and chickpea curry - very untraditional but very delicious! loaded with fibre and a very easy homemade curry paste that really deepens in flavour in the oven. It’s no chop and no waste, we’re using the whole cauliflower, leaves and all and it’s the perfect weeknight meal as the evenings are still on the cool side. Method: 2 jars of chickpeas handful of cherry tomatoes 1 whole head of cauliflower curry paste: 1 red onion 3 inch piece of ginger 2 garlic cloves 1 red chilli 1 tsp turmeric 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp smoked paprika 1 tsp black pepper 1 tin coconut milk 150ml veg stock pickled red onions, lime and coriander to serve Method: Pre-heat the oven to 190C. Drain and rinse the chickpeas and get them in a baking tray along with the cherry tomatoes, ripped up cauliflower leaves and the whole cauliflower head. In a blender, blitz all the curry paste ingredients and pour this over the tray. Give it a little mix so everything is covered and q quick drizzle of olive oil and salt. Whack in the oven for 35-40 minutes and then serve with pickled onions, lime juice and coriander

Trying to unlearn the idea that food has to be “good” or “bad”. And instead just focus on balance, variety, and how it actually makes you feel. Part 1 of 2 of our lunch with @natsnourishments

Welcome to episode 2 of my One Pot One Tray series! Trying to keep you midweek meals running as smooth as possible by sharing recipes that are done all in one vessel to minimise the cleaning up and keep it as hassle free as possible. Todays recipe is a deliciously fragrant lemongrass, ginger and coconut rice with a chunky piece of sesame crusted salmon on top! Super easy, super fresh and suuuuper delicious - get it on the roster! feeds about 4 Ingredients: 500g fillet of salmon (or trout/cod/hake) 250g jasmine rice 200ml coconut milk 300ml veg or chicken stock 1 shallot 2 stalks lemongrass 4 inch piece of ginger 4 garlic cloves 2 courgettes 200g spinach 4 sprigs of spring onion 2 tbsp sesame seeds crispy chilli oil and lime to serve Method: Pre-heat the oven to 190C. Dice all the veg up and rinse your rice thoroughly. Fry the shallot, lemongrass and courgette in an ovenproof dish for 4-5 minutes and then add the garlic and ginger. Fry for a further minute or two and then add in the rinsed rice. Mix well. Blitz or whisk the coconut milk and stock together and then pour this over the rice and stir. Bring to a gentle simmer. Meanwhile, cover the fish with the sesame seeds and some salt. Once the rice mix is simmering, add the fish on top, clamp on the lid and pop in the oven for 12 minutes. Whilst in the oven, roughly chop the spinach and slice the spring onion and limes. Remove the pot from the oven and leave to stand with the lid on for 5-7 minutes. Remove the lid, gently lift the fish out and cover with foil whilst you stir the spinach through the rice so it gently wilts. Pop the fish back on top, dress with crispy chilli oil, lime juice and spring onion!