A Glimpse into Emily English’s Kitchen
Welcome back to What’s Cooking, a food series that takes a peek inside the nation’s kitchens. This week, we’re at home with Emily English, a nutritionist and cookbook author who has been dubbed ‘Gen Z’s Nigella’. Known online as @emthenutritionist, the 30-year-old has built a devoted following of more than two million people on Instagram, sharing healthy recipes and a look at her everyday life. She has worked with mega brands like M&S and Le Creuset, and even celebrities love her, as she counts Jessie Ware, Rosie Huntington-Whiteley, and Millie Mackintosh as fans.
As she celebrates the launch of her third book, So Good Express (inspired by Nigella Lawson’s iconic Nigella Express), Emily lets us into her kitchen to snoop through her cupboards, fridge, and freezer and discover all her foodie secrets.
Snack Obsessions and Childhood Memories
First, tell us a secret. What’s your most unhinged snack obsession?
I’m obsessed with the M&S pots of Salt & Pepper Calamari rings. I think about the calamari constantly; it’s delicious, and the best part is that it’s got like 20g of protein. Don’t be surprised if you see me walking down the street just rawdogging those.
Which dish always transports you back to your childhood?
Something called Salmon in Puff, which is an adulterated version of Salmon en Croute that my mum used to make for family celebrations or to cheer me up whenever I was sad. It was always served on a bed of creamy leeks, and I still make it now. The recipe featured in my very first cookbook.
Essential Items in the Fridge
Name one item that’s always in your fridge…
Cottage cheese. Specifically, All Things Cottage Cheese.
I add a dollop to scrambled eggs to make them extra creamy and gorgeous. You can also use it in salad dressings, and I like to make protein fillings with it, so I mix it with tuna, spring onion, fresh basil, tomatoes, and pesto, then whack it all into a pitta.
I think cottage cheese is chic, and I will not have anyone tell me otherwise. It’s rich, luxurious, and satiating.
Store Cupboard Staples
What about in your store cupboard?
Bold Bean Co Queen Chickpeas or Queen Butter Beans. Once you go Bold Bean Co, you won’t go back. The founder, Amelia Christie-Miller, is a wonderful woman, and she’s built something really incredible.
Chickpeas are my carb of choice as they’re quick, high in protein and fibre, and we know that the more legumes we eat, the healthier our lives look. I’ll chuck them into a salad instead of a pasta salad, as I like to think of them as nature’s gnocchi. I also add them to soups and make a lot of hummus.
Freezer Favorites
And in your freezer?
I’ve always got some frozen raspberries in there. It’s a really economical way to buy them, and they are one of the highest fibre fruits per 100g, meaning they’re great for your gut health. While they’re frozen, I mix them into yoghurt to create my own fro-yo, which is a really nice, sweet snack. You can always bulk it out too with some nut butter, honey and extra nuts and seeds.
Luxury and Budget Choices
Is there anything you can’t resist splurging on at the supermarket?
Mutti tinned tomatoes. They are the king. You just think a tinned tomato is a tinned tomato, right? But often a lot of what you’re buying is mostly just water or c**p quality tomatoes. I went to the Mutti factory and saw them being made, and they literally use the best Italian tomatoes, fresh from the truck. They test out every single one for sweetness and acidity, and they truly are worth every single penny. They are a little luxury that I will never not buy.
What do you prefer to get the cheap own-brand version of from the supermarket?
Do not buy Warburtons or other big-brand pittas; they have loads of extra ingredients, like modifiers and additives. The cheap, supermarket own-brand ones are literally just flour, water, and salt, and they taste the best.
Surprising Food Habits
Is there anything people would be surprised to learn that you eat?
My husband and I get a proper Chinese takeaway every Friday or Saturday night. Our standard order is egg fried rice, a quarter crispy duck with pancakes, king prawn in black bean, a chicken chow mein, and a chicken curry. I’m not a massive snacker, but I do also love a Galaxy Ripple with a cup of tea.
Misconceptions About Nutrition
What’s the biggest misconception people have about nutrition?
People think it’s either good or bad, but health is really unique to each of us, which is really important to remember. We don’t really trust our bodies and our own intuition anymore. We’ve become so insecure and vulnerable with our choices and desires that we don’t listen to what we really want. If you want a drink on a Friday and you want a burger, that’s ok. Have the confidence to explore being the best version of yourself – that doesn’t look the same for all of us.
Dietary Restrictions
Is there anything you won’t eat or drink?
There’s a meme that I joke about all the time that’s like ‘I will do Botox, but I’ll never have a full-fat Coke’, and that’s me. I don’t think it’s normal to ingest that much sugar that quickly. I’d rather have the artificial sweetener, but that’s just me.
Recent Culinary Adventures
And finally, what’s been cooking lately?
My go-to lately is a recipe from my new book, which is a gnocchi lasagne. It’s basically a hack to make lasagne, but you don’t have to layer it or spend ages cooking the pasta. You literally just fold gnocchi through a ragu and you can make a bechamel, or just top it with a ricotta mix. It’s a one-pot wonder, and it’s delish.
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