https://www.facebook.com/351696071353673/

Emily English, United Kingdom, Carlisle (2025)

20/11/2025

HEALTHY COMFORT FOOD BUTTERNUT MAC AND CHEESE

AD One of my original recipes I’ve been doing for years, and a dish I love to bring out this time of year. Perfect comfort food, make for sharing and perfect for using all the lovely M&S Eatwell ingredients.

You will need to serve 4

Ingredients
1 whole butternut squash
200g pasta
600ml milk of choice
1 heaped tbsp plain flour
1 tbsp olive oil
1 tsp honey
40g grana pandano
40g cheddar cheese
1 stock cube

1 slice seeded bread, approx 60g
2 sprigs of thyme
1 tsp garlic granules
1 tsp olive oil

Cut the butternut squash in half. Score. Place in a baking dish or air fryer basket. Drizzle with olive oil, season with salt, pepper. Roast at 190°C fan for 35-45 minutes until soft and golden. remove Then, increase the oven temperature to 200°C fan.

Make the cheese sauce by heating 1 generous tbsp of olive oil and 1 tbsp of plain flour over medium heat. Cook gently for 3-5 minutes. Gradually whisk in cold milk in 200ml portions until you’ve used all the milk. Let the sauce gently simmer for 10 minutes. turn off heat. Add grated cheese, 1 tsp honey, a crumbled stock cube, and black pepper.

Meanwhile, parboil the pasta in salted water. Rinse with cold water to remove starch and set aside. Pulse bread with garlic, thyme, set aside.

Blend the butternut squash into the cheese sauce until smooth. Season to taste; the sauce should be pourable but not too thick. Combine the sauce with the pasta then transfer to a baking dish. Top with breadcrumbs and bake for 15 minutes until bubbling and golden.

Serve immediately with a generous side salad.

19/11/2025

3 INGREDIENT CARAMELISED BANANA CHOCOLATE MOUSSE

A silky, rich chocolate pot made with dark chocolate, banana and silken tofu for a smooth, mousse-like texture. Perfect for a quick, healthy dessert you can make for a sweet treat in the week or even at a dinner party. If you haven’t used silken tofu before, trust me, it doesn’t taste strange, it just gives the most gorgeous texture.

You will need to serve 4�205 kcal & 6 g protein
�100g 70% dark chocolate (use more chocolate if you want a firmer texture) �300g silken tofu (drained) �1 medium over ripe banana (or 2 small) needs to be ripe for the sweetness!�
METHOD
Peel the banana and cut it in half lengthways or into large chunks.

For the air fryer: place the banana pieces in the basket and cook at 200c for 8–10 minutes until golden and lightly caramelised, turning once if needed.

For the oven: place the banana pieces on a lined baking tray and bake at 210 (fan) for 12–15 minutes until golden and starting to caramelise, turning halfway. Set aside to cool slightly.

Gently melt the dark chocolate in a heatproof bowl set over a pan of barely simmering water, or in short bursts in the microwave.

Add the silken tofu, caramelised banana, melted choc and a pinch of sea salt to a blender and blend until completely smooth and silky, scraping down the sides if needed, until the mixture is smooth and glossy. Taste and sweeten if needed. Divide the mixture between 4 small ramekins or glasses.

Chill in the fridge for 2 hours or over night until softly set, the puds will firm up as they chill. Serve straight from the fridge or leave out for 10–15 minutes to come to room temperature before eating.

18/11/2025

WHAT I EAT IN A DAY AS A NUTRITIONIST

AD For breakfast, I made my lemon drizzle breakfast loaf. It’s a high fibre, lightly sweet loaf that genuinely tastes like cake for breakfast but still feels balanced. I mix the batter using one of my most reached for bit of kit, the smeg_uk handheld blender which comes with all the accessories. Baked in my huge 90cm Smeg oven (I think I can fit in this thing) until it’s golden and risen. I slice it up for the week so I can toast a piece when I need something fast.

For lunch, it was my creamy kale, tahini and parmesan salad with maple chilli chicken tenders. The chicken tenders go onto the Smeg grill plate in the oven until they’re sticky, caramelised and crisp at the edges. The smeg accessories I’ve found ACTUALLY useful and use regularly. This made great leftovers too. I always make my dressings in the hand blender too. Powerful enough to create lovely silky sauces.

For dinner, I had my Greeky lemon whipped feta bowls. I whip the feta with lemon and a splash of yoghurt so it goes really light and smooth, and use the air fryer basket for super crisp wedges and salmon.

I finished the day with a collagen hot chocolate made, with my Smeg kettle and milk frother taking pride of place in the tea station.

I genuinely love and recommend my Smeg appliances; these are the exact items I reach for daily. They are super functional but also look gorgeous!

17/11/2025

HEAL ME THAI BUTTERNUT SOUP WITH CRISPY SALT & CHILLI TOPPER

A silky luxurious butternut squash soup that feels like it can cure anything. The star of the show is the salt and chilli seed and butternut topper which is so addictive. One of my favourite soups of all time. Great for prepping.

Serves: 2 at 350 kcal & 30g protein

Ingredients
1 large (approx) 600 g butternut squash, peeled and diced (reserve a small handful for the topper)
600 ml chicken stock
1 large carrot, chopped
2 sticks celery, chopped
2 large spring onions, finely sliced
1 big heaped tbsp Thai red curry paste
2 tbsp full fat cottage cheese (or use coconut cream)
160 g cooked shredded chicken
Soy sauce and fish sauce, to taste
Lime and coriander to serve

For the topper
Cupped handful of reserved butternut, into a smaller 1 cm dice
½ tsp Chinese 5-spice
¼ tsp white pepper
½ tsp garlic granules
1 tsp toasted sesame oil
1 tsp honey
1 tbsp mixed seeds or pumpkin seeds
1 spring onion, finely diced (add after roasting)

Heat the Thai red curry paste and the sliced spring onion and sauté 1–2 minutes until fragrant; add the carrot, celery and the butternut and cook 3–4 minutes to lightly colour; pour in the stock, bring to a boil, then simmer 15–18 minutes with the lid on until the veg is soft.

For the topper, toss the 1 cm diced reserved butternut with 5-spice, white pepper, garlic granules, sesame oil, honey and a pinch of salt (keep the spring onion out) spread on a lined tray and roast at 200°C (fan) for 12-15 minutes until starting to colour, then scatter over the seeds and roast 3-4 minutes more until the squash is golden and the seeds are toasted; immediately toss with the finely diced spring onion.

Take the soup off the heat and blend smooth with a stick blender, then add the cottage cheese and blend again until silky. Season to taste with soy and fish sauce. Loosen with a splash of hot water if its too thick, stir the shredded chicken through the hot soup to warm. Ladle the soup into bowls, scatter over the topper.

Serve with fresh coriander and lime wedges.

16/11/2025

A wicked time

15/11/2025

Apple Crumble Breakfast Bars 🍎

Basically, your morning oats in bar form. Prepable, portable and great for busy days. Soft, cinnamon oaty crumble with a generous apple layer. Enjoy with a scoop of Greek yoghurt for a complete breakfast, or pack a bar for mid-morning fuel. Stores for 7 days in fridge and freezes too.

Serves 12 at 240 kcal & 8 g protein per bar

Ingredients
250 g rolled oats
30 g plain flour
2 large eggs
120 g smooth nut butter (peanut, almond or cashew)
80 g runny honey
½ tsp fine salt
2 tsp ground cinnamon

Apple layer
4 medium apples, diced, skin on
80 g dried apple, diced (or raisins)
25 g soft light brown sugar
1–3 tbsp water, as needed
1 tsp cornflour or 1 tbsp chia seeds (to thicken)
½ tsp vanilla extract (optional)
Squeeze of lemon (optional)

Method
Heat oven to 180°C (160°C fan). Line a 20 cm square tin with baking paper or use non stick tin. You can also bake these in muffin trays!�
Whisk eggs, nut butter and honey until smooth; stir in oats, flour, salt and cinnamon to a thick dough. Press two-thirds firmly into the tin; reserve the rest for the crumble.�
Cook apples, dried apple, brown sugar and 1 tbsp water over medium heat for 10 mins until they start to soften, adding splashes of water only if needed. Add vanilla and lemon if using; cool 2–3 mins.�press the apple over the base. Crumble the remaining oat mixture on top, leaving some fruit peeking through.�Bake 35-40 mins until deep golden. If it starts to colour too quickly simply cover. Once done I like to give it press again to firm.

Cool completely, then chill for an hour before cutting into slices. Cut into 12 bars. Serve with yoghurt for protein!

14/11/2025

50G PROTEIN TOASTIES THE BCT (BRIE CRANBERRY TURKEY)
�Melty, tangy, and protein-packed. A speedy toastie with creamy cottage cheese, savoury turkey, oozy brie and a pop of cranberry ideal for workday lunches.

Serves 1 at approx 535kcal & 50g protein per sandwich

Ingredients�100g cooked chicken or turkey (shredded)�2 tbsp cottage cheese�50g brie, torn�1 spring onion, finely sliced�½ tsp garlic granules�A handful of spinach�1 generous tsp cranberry sauce�2 slices bread (your choice)�

Method�Mix cottage cheese with chicken or turkey, brie, spring onion and garlic granules; season with salt and pepper.�Spread cranberry sauce over one slice of bread. Top with spinach. Spoon the cottage-cheese mixture on top, then top with the second slice. Cut in 1/2.
�Toast in an air fryer at 190°C for 6–8 minutes (turn halfway if needed) or in a frying pan over medium heat for 2–3 minutes per side, pressing gently, until the bread is golden and the brie is melty. Slice and serve.

14/11/2025

IVE GOT NEWS!! My THIRD cookbook SO GOOD EXPRESS is now available to pre-order.

I made this one because it’s exactly what you’ve been asking for, delicious, fast recipes that work on real weeknights all with proper nutrition that’s going to leave you feeling amazing but fast. Over 80 recipes like jalapeño egg burritos, cinnamon roll French toast, power house salads, Gnocchi Lasagne and Honey & Greek Yogurt Basque Cheesecake.

It’s for the days when you’re busy, hungry and still want food that makes you feel amazing. Think energising breakfasts, easy-prep lunches, quick midweek dinners and simple snacks and sweets you’ll genuinely look forward to.

You can pre-order So Good Express now via Amazon or Waterstones with pre-order price guarantees, so if the price drops before release, you’ll pay the lowest price!

13/11/2025

WHAT I EAT IN A DAY AS A NUTRITIONIST
�Ad For breakfast, I made apple crumble breakfast bars. These M&S Kissabel apples are incredible, just look at that colour, and I mix them with soft dried Pink Lady apples for extra sweetness. I serve the bars with M&S Greek yoghurt for protein and fibre. They are prep ahead friendly, so tomorrow’s breakfast is sorted.

For lunch, I had my prawn toast toastie with M&S Smooth Butternut Soup. The coconut and ginger make it so comforting, and it is one of my favourites from the range.

Dinner was blackened salmon bowls with mango salsa using M&S Caledonian Gold salmon. Their mangos are so juicy and make a great salad base with avocado, chickpeas and a little chilli.

For something sweet, I made dark chocolate salted bites with M&S roasted almonds and Super Fruit Medley, finished with a pinch of salt.

12/11/2025

I have a very exciting announcement to make before we go into 2025….

What an incredible year it’s been—thanks to all of YOU, So Good has sold a mega 100,000 copies! I’m so grateful for the love and support, and I couldn’t be more excited to share what’s next.

My brand-new book is coming this May! Packed with new recipes you will love (and a few surprises), it’s available for pre-order NOW through the link in my bio.

🎁✨ Pre-order at waterstones to get it half price AND enter their competition to win a deluxe blackblumdesign set (my absolute must for meal prepping)

There’s so much more to share soon—including an exciting video launch in January—but for now, get your copy secured and be one of the first to dive into the new recipes. I can’t wait for you to see what’s inside!

I can’t wait for you all to get your hands on it.

12/11/2025

10 superfoods to boost a healthy diet 🥰

Emily English

20/11/2025

19/11/2025

18/11/2025

17/11/2025

16/11/2025

15/11/2025

14/11/2025

14/11/2025

13/11/2025

12/11/2025

12/11/2025

Address

Website

Alerts

Shortcuts

Share

Category