- Following 1.2K
- Followers 82K
- Engagement 1.89%
- Avg likes 1.7K
- Avg comments 67
About Katie Leonard
Katie Leonard (@thehumblepescatarian) is a Photographer creator on Instagram, also filed under Food & beverage and Food & Drink. The account has 81,989 followers and 618 published posts. Recent posts average 1,675 likes and 67 comments, an engagement rate of 1.89%.
With 82K followers, Katie Leonard is a micro creator by the common 10,000 to 100,000 definition. Set against 1,165 accounts followed, the audience works out to about 70 followers per account Katie Leonard follows. Katie Leonard is set up as an Instagram business account. Flinque files Katie Leonard under 5 categories, led by Photographer and followed by Food & beverage, Food & Drink, Cuisine and Digital Creator.
The Instagram bio for Katie Leonard runs to 14 words across 3 lines. The bio mentions @katiesmithfilm. The latest activity Flinque has on record for Katie Leonard dates from January 2026.
Story Highlights
Unlocking shows the title and cover image of every story highlight this creator keeps pinned to the profile.
618 Posts
All 10 recent posts Flinque holds for Katie Leonard are videos. Katie Leonard has built a substantial archive of 618 posts. Against the audience, that is roughly 133 followers for each post published. Katie Leonard also keeps 2 story highlights on the profile. All 10 carry captions, averaging 232 words each. The captions are written mainly in English. Words that recur across them include bake, oven, minutes, ingredients and until. The captions tag #freezerfood, #mealinspo, #veggierecipes, #dinnerideas and #easyrecipes.
This is a proper no-faff, one-pan 5 ingredient dinner thatās perfect for busy midweek nights when you need something fast and filling. Everything goes into the same dish, thereās literally no prep, and you still end up with a meal thatās packed full of bold and scrumptious flavour. Itās one of those easy 5-ingredient recipes that feels like a treat without taking up your evening!
Ingredients (Serves 3-4)
200g Redefine meat-free pulled beef
1 pack wholegrain Mexican-style microwave rice
1 x 400g tin black beans, rinsed and drained
250g frozen sliced peppers
2 tbsp fajita seasoning
Method:
Preheat the oven to 200Ā°C (180Ā°C fan). Add the frozen peppers, pulled meat free beef, black beans and fajita seasoning to a medium ovenproof dish and then tip in the microwave rice and gently break it up with a fork and pour over 100ml water and season with salt and pepper to taste.
Mix everything really well so the spices coat the mix evenly then cover loosely with foil and bake for 20 minutes. Remove from the oven and remove the foil, give it a final stir, then return to the oven uncovered for 10-15 minutes until piping hot and slightly crisp on top.
Serve by itself, in taco shells or with gauc, sour cream and some grated cheese - enjoy! š
#freezerfood #mealinspo #veggierecipes #easyrecipes #dinnerideas
This one-pan 5 ingredient meal is one of my faves. Thereās no pre-cooking, no faff, no additional pots or pans and it comes out creamy, cosy and spoonable, with the orzo soaking up all that flavour and the greens making it feel fresh and generous and not at all heavy. Itās the kind of meal that feels comforting and light at the same time!
Ingredients (serves 2ā3)
250g frozen green vegetable medley
200g orzo
150g cream cheese (about half a tub)
1 vegetable stock cube + hot water (about 600ml)
1 lemon (zest + juice)
Method:
Heat the oven to 200Ā°C fan.
Tip the frozen green veg medley into a deep baking dish then scatter over the orzo, then crumble the stock cube on top.
Add the lemon zest, a good squeeze of lemon juice, then pour over the boiling hot water. Give everything a season with some salt and pepper to taste and stir before dotting over your cream cheese, mixing that in a little. Cover and bake for 30 minutes. Remove the foil, give everything a really good stir, then return to the oven uncovered for 10 minutes, until the orzo is tender and the sauce looks creamy and glossy. Serve with a little more lemon zest and enjoy š
#freezerfood #mealinspo #veggierecipes #easyrecipes #dinnerideas
This is a proper comforting and super easy 5 ingredient bake where todays frozen star is the humble bag of mushrooms! The Cajun seasoning brings such a nice warmth and subtle warmth, the creaminess makes it feel SO indulgent and it comes out rich and glossy that clings to every piece of pasta. A perfect meal!
Ingredients (Serves 2ā3)
350g frozen mushrooms
300g cooked pasta (rigatoni)
250ml Oatly cream
2 tbsp Cajun seasoning (more to taste)
2 shallots (roughly diced)
Method:
Heat the oven to 220Ā°C (fan).
Tip the frozen mushrooms into a large roasting dish along with your diced shallots and drizzle with a little oil, salt and pepper to taste and roast for 20 minutes, stirring once, until softened and starting to caramelise. No need to drain.
Sprinkle in the cajun seasoning followed by the Oatly cream to keep this vegan. If youād prefer to use dairy cream then thatās fine too. Add the cooked pasta to the dish. You can use any cooked pasta but I like penne or rigatoni with this then stir everything to combine and put back into the oven for 20-25 minutes stirring halfway until bubbling, glossy and lightly golden on top.
Rest for 5 minutes before serving - the sauce will thicken and cling to the pasta. Enjoy š
#freezerfood #mealinspo #veggierecipes #easyrecipes #dinnerideas
Sometimes you just want comfort food that feels indulgent but takes almost no effort and this frozen leek and potato gratin is exactly that. Five ingredients, one pan, and a tray of pure cosy goodness - perfect for midweek dinners or to impress without the stress āØš
Ingredients (serves 2-3):
250g Frozen sliced leeks
1 large tin of potatoes (drained and sliced)
250ml Oatly cream
100g Smoked cheddar cheese
3 tsp Dijon mustard
Method:
Heat oven to 220Ā°C or 200Ā°C fan
Tip frozen leeks into a large oven-proof dish. Slice your drained potatoes into coins then add on top of the leeks followed by some salt and pepper to taste (if you like) then spoon over your mustard followed by your Oatly cream and give everything a good stir before adding 50g of your smoked cheddar. Mix once more then top with foil and bake in the oven for 20 minutes.
Remove from the oven, stir to combine and then grate over the remaining 50g smoked cheddar and put back into the oven uncovered for a further 20-25 minutes until the top is deliciously golden and bubbling. Serve with pan-fried salmon, a side salad or indulge in a big bowl by itself. Enjoy š
This dish is also GF (if based on the US))
#freezerfood #mealinspo #veggierecipes #easyrecipes #dinnerideas
A deeply comforting, one pan 5 ingredient bake made almost entirely from freezer and cupboard staples. Itās brothy, rich, savoury and glossy and thickens up naturally as it rests. Proper comfort food without the heaviness.
The broccoli adds fibre and antioxidants, butter beans bring plant protein and slow-release energy, miso supports gut health, and sesame seeds add healthy fats and calcium. Itās filling, and genuinely nourishing and itās the kind of meal that actually keeps you satisfied.
Ingredients:
1/2 bag frozen broccoli
1 jar butter beans (with their stock)
2 tsp white miso paste
A generous drizzle of honey
Sesame seeds
Method:
Heat the oven to 220Ā°C.
Tip the frozen broccoli into a baking dish and drizzle with a little oil and roast for about 15 minutes. Remove from the oven and add the butter beans. If using Bold Bean Co, add the beans along with all of their stock to create a savoury, brothy base. If using standard tinned butter beans, add the beans and a touch more miso or some soy sauce to boost the savoury depth.
Add the miso and the honey over the veg and gently stir to coat and sprinkle over your sesame seeds. Bake for 30ā35 minutes until bubbling, tender and lightly caramelised at the edges. It should be brothy but let it rest for about 5 minutes so it thickens slightly. Serve with some crusty warm bread and enjoy š
This is also a GF dish.
ā Tip: to make this vegan swap the honey for agave syrup.
#freezerfood #mealinspo #veggierecipes #recipe #dinnerideas
AD - Iām working with on todayās Freezer Veg Glow-Up (omg) and I am so excited about sharing this one. One pan, 5 ingredients, cosy, comforting and absolutely full to the brim with lots of delicious plants š«¶
Ingredients:
ā¢ Waitrose 10 Plant Tomato & Vegetable Sauce
ā¢ 1 block halloumi (chunks)
ā¢ 1 tin butter beans or chickpeas
ā¢ 1 bag of frozen chargrilled veg
ā¢ Dried oregano
Method:
Heat the oven to 200Ā°C or 180Ā°C fan
Add your frozen chargrilled veg straight into an ovenproof dish - freezer veg is such a lifesaver; itās prepped, never goes sad in the drawer, lasts for ages and tastes amazing once it hits the heat, especially these chargrilled veggies.
Drain your butterbeans and stir them through with a good sprinkle of dried oregano, then pour in the Waitrose 10 Plant Tomato & Vegetable Sauce. Itās glossy, flavour-packed, and sneaks in ten plant varieties without any chopping.
Give everything a good mix, then nestle thick chunks of halloumi on top. Bake at 200Ā°C for 20-25 minutes until the halloumi is golden and everythingās bubbling. Enjoy it on its own or with crusty bread, rice, or a sweet jacket potato like I did - itās cosy, plant-packed and so comforting and itās the resolution so delicious you canāt help but keep š±š
A huge thank you to Waitrose for this lovely collaboration, and an even bigger thank you to all of you for being here and making it possible. Your support for the little recipes I share genuinely means the world.
#freezerfood #mealinspo #veggiemeals #recipe #HomeOfFoodLovers
Welcome to my āØBRAND NEW one pan, 5 ingredient recipe seriesāØwhere those bags of frozen veg hiding in your freezer finally get their moment. Theyāre not just for sides - they can be the main event.
Think chuck-it-in-the-oven, comfort January food that is hearty, packed full of the good stuff and is actually delicious! āŗļø
Ingredients:
Half a bag of frozen sliced carrots
1 tin of Black beans, drained and rinsed
1 pack of Cajun-style quinoa (aldi)
3 tsp Harissa paste
1 bottle/jar Passata
Method:
Heat the oven to 220Ā°C.
Tip half a bag of frozen sliced carrots into a baking dish, toss with a little oil and season with a little salt and pepper to taste (if you like) and roast for 20 minutes until starting to soften and caramelise.
Remove from the oven then add the drained black beans, Cajun quinoa (you can use other grains if you prefer), harissa and passata (and a little water to loosen - about 80-125ml) and gently mix to combine and bake for 25ā30 minutes, until itās all tender and bubbling.
The Quinoa brings protein and slow-release energy, black beans add fibre and body, and the spiced tomato base gives proper depth. Itās filling, cosy and the kind of comfort food that actually leaves you feeling satisfied.
Serve however you like, I like served simply with some buttered bread. Enjoy š
#freezerfood #onepanmeals #veggierecipes #recipe dinnerideas
This cake is one of my aaaaall time āØfavouritesāØ to make. Similar to my other sponge cakes, this is super moist and tender with hardly any effort and just 5 simple ingredients and itās so, so tasty š¤¤
Ingredients:
200g self-raising flour
150g soft light brown sugar
2 eggs
120ml melted unsalted butter
150g blueberries (from
Method:
Heat oven to 170Ā°C fan and line a brownie tin with baking paper.
Whisk together the eggs, butter and soft brown sugar until well combined.
Gently fold in the self-raising flour until just combined then fold through the blueberries. You may need to add in 60ml water to loosen the batter a tad.
Pour into the prepared tin and smooth the top and bake for 25ā35 minutes, checking from 25 minutes, until golden and a skewer comes out mostly clean and enjoy āŗļø
#recipes #cake #baking #deliciousfood #cooking
HAPPY NEW YEARS EVE everyone š¤© celebrating in style with my favourite way to use up those cheese bakes you get in a ramekin - turning them into a pasta sause. Honestly, once you start using cheese bakes like this, youāll never look at them the same way again - theyāre the āØultimateāØ shortcut to next-level cheesy pasta. No roux in sight! Less than 5 ingredients too!!
Ingredients (serves 3):
Penne pasta + 80ml reserved pasta water
1 large vintage cheddar cheese bake (the microwavable ramekin kind - I got mine from Aldi
4 tsp vegan ānduja paste (M&S)
100ml milk
Method:
Heat the oven to 200Ā°C (180Ā°C fan)
Spoon 2 tsp of the ānduja paste over the cheese bake and microwave as per pack instructions, remove and stir, then pop back into the microwave for the remaining time.
Cook the penne in well-salted water. Reserve some pasta water, then drain and add to a baking proof dish. Pour over the melted cheese, milk and the pasta water and a sprinkle of pepper if you like and stir gently until itās all combined and then dot over the remaining ānduja paste and bake for 10 minutes until bubbling and glossy and enjoy āŗļø
Wish you all a very peaceful and joyful New Year - thank you for all your wonderful support these last few months, Iām very grateful to you all. May your 2026 be gentle, joyful, and full of little moments that matter āØ
#recipes #easydinner #cooking #onepotmeals #deliciousfood
This leftover recipe is so quick, budget-friendly, and perfect for using up small bits of veg and cheese that donāt quite make a full meal on their own. Ideal for this in-between week when you want something comforting but canāt face another big cook and itās just 5 ingredients! š©·
Ingredients:
2 flatbreads
Cranberry sauce
Wensleydale (or any remaining cheese)
Cooked Chantenay carrots
Cooked sprouts
Method:
Heat the oven to 200Ā°C (180Ā°C fan) and place the flatbreads onto a baking tray. Spread 1bsp of cranberry sauce over each flatbread, then top with your crumbled Wensleydale.
Scatter over the cooked carrots and sliced sprouts, then crumble a little more Wensleydale on top - just enough to melt nicely.
Drizzle lightly with olive oil, season if needed, and bake for 10ā12 minutes until the cheese is melted and the flatbreads are golden around the edges. Serve warm and enjoy! š„°
Tip: This works with any festive veg or cheese youāve got left - brie, stilton, cheddar etc. Swap the veg for whateverās in the fridge, and if you like a bit of heat, a drizzle of chilli oil or hot honey at the end is lovely!
#leftovers #Recipe #dinnerideas #veggiemeals #easyrecipe
Katie Leonard's engagement
Katie Leonard's engagement rate on Instagram is 1.89%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 53 followers. An average post collects 1,675 likes and 67 comments, close to 25 likes for each comment.
Engagement rate
1.89%
- Avg likes
- 1.7K
- Avg comments
- 67
- Interactions : followers
- 1 : 53
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These answers about Katie Leonard are generated from the Instagram profile data Flinque holds for the account.
Who is Katie Leonard?
Katie Leonard (@thehumblepescatarian) is a Photographer creator on Instagram, also filed under Food & beverage and Food & Drink. Katie Leonard is set up as an Instagram business account. The Instagram bio for Katie Leonard runs to 14 words across 3 lines.
How many followers does Katie Leonard have?
Katie Leonard has 81,989 followers on Instagram (82K). Set against 1,165 accounts followed, the audience works out to about 70 followers per account Katie Leonard follows. Katie Leonard has built a substantial archive of 618 posts.
What is Katie Leonard's engagement rate?
Katie Leonard's engagement rate on Instagram is 1.89%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 53 followers. An average post collects 1,675 likes and 67 comments, close to 25 likes for each comment.
What does Katie Leonard post about on Instagram?
Flinque files Katie Leonard under 5 categories, led by Photographer and followed by Food & beverage, Food & Drink, Cuisine and Digital Creator. All 10 recent posts Flinque holds for Katie Leonard are videos. The 10 recent Instagram captions Flinque holds for Katie Leonard repeatedly use the words bake, oven, minutes, ingredients and until. Katie Leonard's captions carry hashtags such as #freezerfood, #mealinspo and #veggierecipes. Katie Leonard writes those captions mainly in English. Katie Leonard keeps 2 story highlights, which open with a free Flinque account.
How do I contact Katie Leonard for a collaboration?
Katie Leonard's contact details are not published on Flinque's public profile. The Instagram bio links to 2 external sites, and a free Flinque account opens those links. The account is registered as an Instagram business account. Brands with a free Flinque account can shortlist Katie Leonard and use Flinque's outreach tools wherever a contact route is on file.
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