3 Emily English Recipes To Make This Spring

The internet’s favourite nutritionist, Emily English has soared to fame in recent years – now with over two million Instagram followers under her belt. Operating under her moniker @emthenutritionist, she’s known for creating nutritious, easy-to-follow recipes you’ll actually want to eat. Forget bland salads and expensive ingredients: instead her social feeds feature dishes like almond croissant breakfast loaf and gnocchi chicken lasagne.

In 2024 Emily launched her debut cookbook, So Good (her tagline), followed by Live to Eat in 2025. And now she’s back with a third. Out now is So Good Express, a collection of over 80 speedy recipes which will fuel your body and lift your mood in no time. Below, we share three of our favourites: red pepper pasta, the ultimate chicken salad and Emily’s take on a Basque cheesecake. Who says healthy food has to be boring?

Em the Nutritionist Recipes

Creamy Red Pepper Blender Pasta

‘Silky-smooth roasted red pepper pasta sauce made in the blender for minimal effort. Cashews add creaminess, miso brings savoury depth, and it’s perfect for pairing with your favourite protein.’

• Serves: 2 
• Prep: 5 minutes 
• Cook: 15 minutes 
• Approx: 564 kcal 
• 18g protein per serving  

Ingredients: 

• 50g (5½oz) dried pasta of choice 
• Olive oil, for cooking 
• 1 large banana shallot, chopped 
• 2 garlic cloves, chopped
• Cupped handful of cashews 1 tsp smoked paprika 
• 1 tbsp sun-dried tomato paste 
• 1 tbsp tomato purée (paste) 3 roasted red (bell) peppers from a jar, diced 
• 1 heaped tsp white miso paste 
• 2 tbsp water 
• 1 heaped tbsp light crème fraîche 
• 15g (½oz) Parmesan cheese, grated, plus extra to serve 
• Handful of basil leaves Salt and black pepper 

Method:

1. Cook the pasta in boiling, salted water until al dente. Drain, reserving a cup of the cooking water, and set aside. 
2. In a frying pan, heat a drizzle of olive oil over a medium heat. Sauté the shallot and garlic with a pinch of salt for 2–3 minutes until softened. Add the cashews and toast for 2 minutes. Stir in the smoked paprika, sun-dried tomato paste, tomato purée, roasted red peppers, miso and water. Cook for 2–3 minutes, then remove from the heat. 
3. Transfer to a blender, add the crème fraîche and Parmesan and blend until silky-smooth. Season to taste. 
4. Return the sauce to the pan over a low heat, tear and stir in some of the basil and the cooked pasta, adding splashes of the reserved pasta cooking water to loosen if needed. 
5. Serve topped with the remaining basil and Parmesan. 

Ultimate Chicken Salad

‘I LOVE to prep a big batch of chicken salad. I load it into wraps, scoop it onto crispbreads, top it onto salad leaves. It holds well for three days in the refrigerator if prepped right, and it is also easily transportable, making it the best thing to prep for work lunches.’

• Serves: 4 
• Prep: 15 minutes 
• Approx: 195 kcal
• 30g protein per serving

Ingredients:

• 150g (⅔ cup) Greek yogurt (0% or full-fat) 
• 1 tsp Dijon mustard 1 tsp honey 
• Zest and juice of ½ lemon 
• 400g (14oz) cooked chicken breast, diced or shredded 
• ¼ small red onion, finely diced (about 25g/1oz) 
• Small handful of parsley, finely chopped 
• Handful of cornichons, diced 
• 2 celery sticks, finely diced 1 small green (bell) pepper, diced (about 80g/2¾oz) 
• 1 large tomato, deseeded and diced (about 80g/2¾oz) 
• Salt and black pepper 

Method:

1. In a large mixing bowl, whisk together the yogurt, mustard, honey, lemon zest and juice, and a pinch each of salt and black pepper. Add the chicken, red onion, parsley, cornichons, celery, green pepper and tomato. Toss gently until coated, then taste and adjust the seasoning. 
2. Serve immediately, or store in an airtight container in the refrigerator for up to 3 days. 

Honey and Greek Yoghurt Basque Cheesecake

‘A lighter Basque-style cheesecake that swaps some cream cheese for Greek yogurt, keeping it creamy but higher in protein. Straining the batter before baking ensures the texture is extra smooth.’

• Serves: 8 
• Prep: 5 minutes
• Cook: 30 minutes (or until golden and set) 
• Approx: 201 kcal
• 11g protein per serving  

Ingredients:

• 500g (generous 2 cups/1lb 2oz) light cream cheese 
• 200g (scant 1 cup/7oz) Greek yogurt (0% or full-fat) 
• 3 large eggs 
• 75g (3½ tbsp) honey, plus extra to serve 
• 2 tbsp plain (all-purpose) flour 
• 1 tsp vanilla extract
• Fresh berries, to serve 

Method:

1. Preheat the oven to 200°C/Fan 180°C (400°F) Gas 6. Line a 20cm (8 inch) springform cake tin (pan) with baking parchment, letting it overhang the sides. 
2. Blitz all ingredients (except the berries) together in a blender until smooth, then strain through a sieve (strainer) into a jug. 
3. Pour into the lined tin and bake for 30 minutes or until golden and set, with a slight jiggle. Cool before slicing and topping with berries and extra honey. 

So Good Express is out now (Seven Dials)