Episode
How Modelling Damaged My Relationship With Food: Emily English on Making Nutrition Joyful Again
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- The Recipe
- Published
- May 22, 2026
- Duration seconds
- 1865
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- https://episode.flightcast.com/01KRZVYD99FHE0QNYT1C7GND3M.mp3
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Summary
In this episode, Theo is joined by the brilliant Emily English, a nutritionist, best-selling cookbook author, and one of the most influential voices in making healthy eating accessible, delicious, and joyful. With three Sunday Times bestselling cookbooks including her latest So Good Express which is available to order now from Amazon and Waterstones; millions of followers across social media, and a mission to strip away the restrictive narratives that have dominated nutrition for far too long, Emily's journey is a testament to the transformative power of resilience, passion, and cooking with purpose. From being scouted as a model at 17 and spiraling into disordered eating to studying nutrition at King's College London under some of the country's leading academics, running a delivery kitchen during lockdown, and building a supplement brand called Epiome, Emily represents a new generation of nutritionists who celebrate bold flavours, family style eating, and the emotional connection we have with food. Emily prepares her beloved Creamy Roasted Red Pepper Pasta, a vibrant one pan dish inspired by her husband's former vegan days that beautifully encapsulates her cooking philosophy of maximum flavour with minimum effort. Using jarred roasted red peppers for smokiness and convenience, cashew nuts for creamy richness and natural umami, a spoonful of miso for depth, fresh garlic and shallots for aromatic sweetness, a touch of crème fraîche to bring it all together, and finished with a squeeze of lemon for brightness and acidity, this recipe is nutritionally complete, deeply satisfying, and designed to leave you feeling full and content hours after eating. Served with fusilli pasta to catch every bit of that luscious sauce, this dish proves that healthy food can be indulgent, co…