Emily English, the 30-year-old nutritionist and cookbook author dubbed 'Gen Z's Nigella,' has opened up about her kitchen habits and the one supermarket item she refuses to buy. Known online as @emthenutritionist, she has amassed over two million Instagram followers with her healthy recipes and lifestyle content. As she launches her third book, So Good Express, inspired by Nigella Lawson's classic, Emily let us into her kitchen to reveal her foodie secrets.
Her Most Unhinged Snack Obsession
Emily confesses an obsession with 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,' she says. 'Don't be surprised if you see me walking down the street just rawdogging those.'
A Childhood Dish That Brings Comfort
The dish that transports her back to childhood is 'Salmon in Puff,' an adulterated version of Salmon en Croute that her mother made for celebrations or to cheer her up. 'It was always served on a bed of creamy leeks, and I still make it now,' she shares. The recipe appeared in her first cookbook.
Always in Her Fridge: Cottage Cheese
Emily always has cottage cheese, specifically All Things Cottage Cheese, in her fridge. 'I add a dollop to scrambled eggs to make them extra creamy and gorgeous,' she explains. She also uses it in salad dressings and protein fillings, mixing it with tuna, spring onion, fresh basil, tomatoes, and pesto for 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 Staple: Bold Bean Co
In her store cupboard, you'll find Bold Bean Co Queen Chickpeas or Queen Butter Beans. 'Once you go Bold Bean Co, you won't go back,' she insists. '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.' She adds them to salads instead of pasta, calling them 'nature's gnocchi,' and uses them in soups and hummus.
Freezer Essential: Frozen Raspberries
Emily always keeps frozen raspberries in her freezer. '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,' she notes. She mixes them into yoghurt to create her own fro-yo, often bulking it out with nut butter, honey, and extra nuts and seeds.
The Splurge Worth Every Penny
When it comes to splurging, Emily swears by Mutti tinned tomatoes. 'They are the king,' she declares. '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 crap quality tomatoes.' She visited the Mutti factory and saw them made with the best Italian tomatoes, tested for sweetness and acidity. 'They truly are worth every single penny. They are a little luxury that I will never not buy.'
The Item She'll Never Buy
Emily reveals the one supermarket item she'll never buy: big-brand pitta breads like Warburtons. 'Do not buy Warburtons or other big-brand pittas; they have loads of extra ingredients, like modifiers and additives,' she warns. 'The cheap, supermarket own-brand ones are literally just flour, water, and salt, and they taste the best.'
Surprising Eats and Misconceptions
People might be surprised to learn that Emily and her husband enjoy a proper Chinese takeaway every Friday or Saturday night. Their standard order includes egg fried rice, crispy duck with pancakes, king prawn in black bean, chicken chow mein, and chicken curry. She also loves a Galaxy Ripple with a cup of tea.
On nutrition misconceptions, she says: 'People think it's either good or bad, but health is really unique to each of us. We don't really trust our bodies and our own intuition anymore. 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.'
What She Won't Eat or Drink
Emily jokes about a meme: 'I will do Botox, but I'll never have a full-fat Coke, and that's me.' She avoids full-sugar sodas, preferring artificial sweeteners. 'I don't think it's normal to ingest that much sugar that quickly.'
Latest Culinary Creation
Her current go-to is a gnocchi lasagne from her new book. 'It's basically a hack to make lasagne, but you don't have to layer it or spend ages cooking the pasta,' she explains. 'You literally just fold gnocchi through a ragu and top it with a ricotta mix, so you don't even have to make a bechamel. It's a one-pot wonder, and it's delish.'
