Natalia Prykhodko - Photographer

Natalia Prykhodko - Photographer UK-based food creator & commercial photographer. I create easy recipes, food content and product videos for brands. Recipes with millions of views.

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Fluffy flourless yoghurt cakeSoft, light and made with just a few simple ingredients. This isn’t quite a traditional cak...
01/09/2026

Fluffy flourless yoghurt cake

Soft, light and made with just a few simple ingredients. This isn’t quite a traditional cake — the texture is closer to a delicate yoghurt soufflé or baked yoghurt pudding. It rises beautifully in the oven and settles slightly as it cools, which is completely normal.

Ingredients:

• 4 eggs, at room temperature
• 350g thick natural yoghurt
• 3 tbsp sugar
• 3 level tbsp cornflour, approximately 25–30g
• 1 tsp baking powder
• Icing sugar, to decorate

Method:

1. Combine the yoghurt, sugar, cornflour and baking powder in a large bowl.
2. Add the eggs and mix thoroughly with a whisk until smooth. Avoid whisking too vigorously.
3. Pour the mixture into a baking tin lined with baking parchment.
4. Bake at 180°C for 35–40 minutes, until the top is lightly golden and the centre is set.
5. Allow the cake to cool completely. It will sink a little as it cools — that is exactly what should happen.

Dust with icing sugar before serving.

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31/08/2026

Easy tuna bread pie
If you have a loaf of bread and a few tins in the cupboard, you can turn them into a ridiculously easy and filling family dinner.

I use a wholemeal loaf, but honestly, any good unsliced loaf will work. And the best part? Nothing gets wasted — even the bread you scoop out goes straight back into the filling.

Ingredients:

• 1 whole loaf of bread, preferably wholemeal
• 1 tin of tuna, drained
• 1 tin of sweetcorn, drained
• 1 small onion, finely chopped
• 2–3 pickled gherkins, finely chopped
• 2–3 tbsp mayonnaise
• 1–2 tbsp ketchup
• 80–100g mature Cheddar, grated
• 60–80g feta, crumbled
• Black pepper, to taste

Cut the top off the loaf and keep it — this will become our lid later.

Carefully scoop out the soft bread from the middle, leaving enough around the sides and bottom so the loaf keeps its shape. Don’t throw the bread away.

In a large bowl, combine the tuna, sweetcorn, onion, gherkins, mayonnaise, ketchup, Cheddar and feta. Tear the bread you removed into small pieces and add it to the bowl.

Mix everything really well. The bread absorbs all those lovely flavours and makes the filling even more satisfying.

Pack the mixture firmly back into the hollow loaf, pressing it down as you go.

Bake uncovered at 190°C for 25–30 minutes, until the bread is crispy and the filling is piping hot.

Take it out, sprinkle a generous layer of Cheddar over the filling, put the bread lid back on and return to the oven for another 10 minutes.

That’s it.

Crispy bread outside, hot cheesy tuna filling inside — one enormous lazy pie ready to slice and share.

A brilliant way to use an ordinary loaf of bread and turn it into a proper family dinner.

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30/08/2026

Lazy tuna bread pie

The easiest way to turn an ordinary loaf of bread into a seriously filling family dinner.

I prefer wholemeal bread, but use whatever loaf you have. Cut off the top, scoop out the middle — and don’t throw the bread away, we’re using that too.

Ingredients:

• 1 loaf of bread, preferably wholemeal
• 1 tin of tuna, drained
• 1 tin of sweetcorn, drained
• 1 small onion, finely chopped
• 2–3 pickled gherkins, chopped
• Mayonnaise
• Ketchup
• Cheddar
• Feta
• Black pepper, optional

Cut the top off the loaf and carefully scoop out the soft bread from the middle.

Mix the onion, gherkins, sweetcorn, tuna, mayonnaise, ketchup, Cheddar and feta. Tear the bread you removed into small pieces, add it to the filling and mix everything well.

Pack the filling firmly back into the hollow loaf.

Bake uncovered at 190°C for 25–30 minutes.

Take it out, add some extra grated Cheddar on top, put the bread “lid” back on and return to the oven for another 10 minutes.

And voilà — your ridiculously easy, cheesy, incredibly filling lazy pie is ready.

Slice it at the table and surprise the whole family.

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30/08/2026

The garden is really spoiling us this year.

Fresh tomatoes, crunchy cucumbers, a little shallot and plenty of feta.

Finish with good olive oil, a drizzle of balsamic glaze and freshly cracked black pepper.

Nothing complicated. Just summer on a plate.

What could possibly taste better?

Bon appétit!

29/08/2026

The best breakfast on earth
Fresh tomatoes straight from the garden, creamy mozzarella and a little fresh dill for that beautiful summer smell.

No cooking. No complicated recipe. Just three ingredients that taste absolutely perfect together.

Sometimes the simplest breakfast really is the best.

Bon appétit!

Save this for your next summer breakfast.
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28/08/2026

Chocolate coffee cereal bites

Before you throw away the last handfuls of cereal, try this.

Mix them with a rich chocolate-coffee glaze, make little clusters and pop them in the freezer. That’s it.

Cold and crunchy at first, then soft and chocolatey as they melt — especially good with a cup of hot coffee.

Ingredients:

• 80g butter
• 45g cocoa powder
• 50g milk powder
• 60–70g icing sugar
• 1–2 tbsp milk
• 1 tsp instant coffee
• Pinch of salt
• ½ tsp vanilla extract, optional
• 70g cornflakes
• 50–60g puffed rice or Coco Pops

Melt the butter gently over a low heat, then remove from the heat.

Whisk in the cocoa, icing sugar, coffee and salt. Add the milk powder, then enough milk to make a thick, glossy glaze.

Cool for 3–5 minutes, fold in the cereal and spoon into small clusters on baking paper.

Freeze until firm and enjoy straight from the freezer.

Prefer them really crisp?
Use melted chocolate instead of the homemade glaze. Mix with the cereal and leave to set — you’ll get crunchy chocolate clusters that stay firm rather than a delicate frozen treat.

Save this one for your leftover cereal.
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28/08/2026

Easy high-protein egg muffins for weight loss

Trying to lose weight but don’t want another boring breakfast?

Make these spinach and feta egg muffins. They’re high in protein, easy to portion, and you can keep them in the fridge for a quick breakfast or snack when you’re hungry.

Eggs, cottage cheese, spinach and feta — mix, bake and your breakfast for the next few days is sorted.

Ingredients — makes 10–12:

• 8 large eggs
• 110–120g cottage cheese
• 70–80g feta
• 50–60g grated mozzarella
• 60–70g fresh spinach
• 2 spring onions
• Fresh dill, optional
• Salt and black pepper
• Garlic granules, optional

Whisk the eggs with the cottage cheese. Add the mozzarella, chopped spinach, spring onions and seasoning.

Fill greased muffin cases about ¾ full and crumble the feta over the top.

Oven: 180°C fan / 200°C conventional for 18–22 minutes.

Air fryer: 160°C for 12–15 minutes.

Save this recipe for your next meal prep.
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28/08/2026

Spinach & feta egg muffins

High-protein breakfast you can make once and keep in the fridge for busy mornings.

Eggs, cottage cheese, spinach, mozzarella, feta and spring onions — mix everything in one bowl, pour into muffin cases and bake.

Soft and fluffy inside, golden around the edges, with salty pieces of feta on top. I’d add fresh dill too — it works beautifully with spinach and feta.

Perfect for breakfast, lunchboxes or meal prep.

Ingredients — makes 10–12:

• 8 large eggs
• 110–120g cottage cheese
• 70–80g feta, crumbled
• 50–60g grated mozzarella
• 60–70g fresh spinach, finely chopped
• 2 spring onions, finely sliced
• Fresh dill, optional
• ½ tsp salt, or less
• ¼–½ tsp black pepper
• Garlic granules, optional
• A little oil for the tin

Whisk the eggs, then mix in the cottage cheese.

Add the mozzarella, spinach, spring onions, dill and seasoning.

Grease the muffin tin well and fill each cup about ¾ full. Scatter the feta over the top, pressing some pieces slightly into the egg mixture.

Oven: 180°C fan / 200°C conventional for 18–22 minutes.

Air fryer: 160°C for approximately 12–15 minutes in silicone muffin cases.

Leave for 5 minutes before removing from the moulds.

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25/08/2026

Air fryer pork steaks & crispy green beans
Juicy pork steaks and crispy garlicky green beans, cooked at the same time in a dual air fryer.

Season the pork with smoked paprika, garlic, black pepper and a little Dijon mustard. Toss the beans with olive oil, garlic and seasoning, then cook everything using Sync Finish.

Finish the hot beans with a squeeze of lemon and add a little garlic butter to the pork.

Simple, juicy and full of flavour.

An easy 20-minute air fryer dinner.

Ingredients — serves 4:

• 4 pork steaks
• 250–300g fresh green beans
• 1½ tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic granules or 2 garlic cloves
• ½ tsp dried herbs
• Salt and black pepper
• 1 tsp Dijon mustard, optional
• Lemon juice

For the pork:

Mix the pork steaks with a little olive oil, smoked paprika, garlic, Dijon mustard, salt and black pepper.

Air fry at 190°C for 13–16 minutes, turning halfway through. For thinner steaks, start checking after 11–12 minutes.

For the green beans:

Trim the beans and cut any very large ones in half. Toss with 1–2 tsp olive oil, garlic, salt and black pepper.

Air fry at 200°C for 8–10 minutes, shaking once during cooking.

Use Sync Finish so both baskets are ready at the same time.

Finish the beans with a squeeze of fresh lemon juice and, if you like, add a little garlic butter to the hot pork.

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24/08/2026

Sticky peanut chicken drumsticks
Crispy chicken drumsticks covered in a sticky peanut, honey and soy glaze, with crunchy sugar snaps on the side.

Sweet, savoury, slightly spicy and beautifully caramelised — and if you have a dual air fryer, everything can cook at the same time.

An easy 30-minute air fryer dinner.

Ingredients — serves 4:

• 8 chicken drumsticks
• 1 tbsp oil
• 1 tsp smoked paprika
• ½ tsp garlic granules
• Salt and black pepper

For the peanut sauce:

• 3 tbsp smooth peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 garlic clove, grated
• 3–4 tbsp hot water
• Chilli flakes, optional

For the sugar snaps:

• 200–250g sugar snap peas
• 1 tsp oil
• Salt and black pepper

Pat the chicken dry, then toss with the oil, paprika, garlic, salt and pepper.

Air fry at 190°C for 22–25 minutes, turning halfway through.

Mix the peanut butter, soy sauce, honey and garlic, gradually adding hot water until thick but pourable.

Brush the chicken generously with the sauce for the final 5–6 minutes. Increase to 200°C for the last 4–5 minutes until sticky and caramelised.

Toss the sugar snaps with oil, salt and pepper and air fry at 190°C for 6–8 minutes, until lightly charred but still crunchy.

If you have a dual air fryer, use Sync Finish so everything is ready together.

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