Muddy Stilettos


<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="1300" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2026/06/Untitled-design-2026-06-15T123015.170.jpg" alt="Emily English So Good Express " class="wp-image-141036" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2026/06/Untitled-design-2026-06-15T123015.170.jpg 1000w, https://dev.muddystilettos.co.uk/wp-content/uploads/2026/06/Untitled-design-2026-06-15T123015.170-462x600.jpg 462w, https://dev.muddystilettos.co.uk/wp-content/uploads/2026/06/Untitled-design-2026-06-15T123015.170-769x1000.jpg 769w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<p>Love cooking, hate washing up, short on time? Same. Thankfully, nutritionist and bestselling author <strong><a href="https://www.instagram.com/emthenutritionist/?hl=en-gb" target="_blank" rel="noreferrer noopener">Emily English</a></strong> has come to the rescue with <strong><a href="https://www.waterstones.com/book/so-good-express/emily-english/9781399631167" target="_blank" rel="noreferrer noopener">So Good Express</a></strong>, her new collection of speedy, flavour-first recipes. With 2.3 million Instagram followers hanging on her every recipe, she&#8217;s become the go-to for meals that are healthy, achievable and, crucially, actually delicious.&nbsp;We&#8217;re talking speedy dinners, easy lunches and treats worth saving room for – including these three delicious recipes that prove good food doesn&#8217;t have to take all evening.</p>



<h2 class="wp-block-heading" id="h-sticky-spiced-chicken-with-bombay-potato-hash">Sticky Spiced Chicken with Bombay Potato Hash</h2>



<p>Sticky, spice-packed chicken piled high on a Bombay potato hash, with cooling mint raita and jewel-like pomegranate seeds scattered on top. High in protein, big on flavour and ideal for tomorrow&#8217;s lunchbox – if there&#8217;s any left, that is.</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="1300" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2026/06/Untitled-design-2026-06-15T123850.404-1.jpg" alt="Sticky Spiced Chicken with Bombay Potato Hash" class="wp-image-141043" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2026/06/Untitled-design-2026-06-15T123850.404-1.jpg 1000w, https://dev.muddystilettos.co.uk/wp-content/uploads/2026/06/Untitled-design-2026-06-15T123850.404-1-462x600.jpg 462w, https://dev.muddystilettos.co.uk/wp-content/uploads/2026/06/Untitled-design-2026-06-15T123850.404-1-769x1000.jpg 769w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<h2 class="wp-block-heading" id="h-ingredients">INGREDIENTS</h2>



<p><strong>Serves:&nbsp;2&nbsp;|&nbsp;Prep:&nbsp;5&nbsp;minutes&nbsp;(plus&nbsp;optional&nbsp;marinating)&nbsp;|&nbsp;Cook:&nbsp;20&nbsp;minutes</strong></p>



<ul>
<li>2 boneless, skinless chicken breasts</li>



<li>2&nbsp;tbsp&nbsp;pomegranate&nbsp;seeds&nbsp;</li>



<li>Salt and black pepper&nbsp;</li>
</ul>



<h2 class="wp-block-heading" id="h-for-the-marinade">For the marinade: </h2>



<ul>
<li>1&nbsp;tbsp&nbsp;mango&nbsp;chutney&nbsp;</li>



<li>1&nbsp;heaped&nbsp;tbsp&nbsp;thick&nbsp;Greek&nbsp;yogurt (0% or&nbsp;full-fat)&nbsp;</li>



<li>Juice&nbsp;of&nbsp;½&nbsp;lemon&nbsp;</li>



<li>1&nbsp;garlic&nbsp;clove,&nbsp;minced&nbsp;(or&nbsp;½ tsp garlic granules)&nbsp;</li>



<li>1&nbsp;tsp&nbsp;mild&nbsp;curry&nbsp;powder&nbsp;</li>
</ul>



<h2 class="wp-block-heading" id="h-for-the-mint-raita">For the mint raita</h2>



<ul>
<li>150g&nbsp;(⅔&nbsp;cup)&nbsp;thick&nbsp;Greek&nbsp;yogurt&nbsp;(0%&nbsp;or&nbsp;full-fat)&nbsp;</li>



<li>¼&nbsp;cucumber,&nbsp;deseeded and&nbsp;diced&nbsp;</li>



<li>1&nbsp;tsp&nbsp;garlic&nbsp;granules&nbsp;</li>



<li>Juice of ½ lemon&nbsp;</li>



<li>1&nbsp;tbsp&nbsp;mint&nbsp;leaves,&nbsp;chopped&nbsp;</li>
</ul>



<h2 class="wp-block-heading" id="h-for-the-bombay-potato-and-pepper-hash">For the bombay potato and pepper hash</h2>



<ul>
<li>300g&nbsp;(10½oz)&nbsp;potatoes,&nbsp;cut into&nbsp;small&nbsp;dice&nbsp;(skins&nbsp;on)&nbsp;</li>



<li>1&nbsp;tsp&nbsp;olive&nbsp;oil&nbsp;</li>



<li>½ red onion, finely&nbsp;sliced&nbsp;</li>



<li>1&nbsp;red (bell) pepper,&nbsp;deseeded and diced&nbsp;</li>



<li>1&nbsp;tsp&nbsp;mild&nbsp;curry&nbsp;powder&nbsp;</li>



<li>½&nbsp;tsp&nbsp;ground&nbsp;turmeric&nbsp;</li>



<li>Handful of coriander&nbsp;(cilantro),&nbsp;chopped,&nbsp;plus&nbsp;extra&nbsp;to&nbsp;serve&nbsp;</li>
</ul>



<h2 class="wp-block-heading" id="h-method">METHOD</h2>



<ol>
<li>Mix&nbsp;the&nbsp;marinade&nbsp;ingredients&nbsp;with&nbsp;a&nbsp;pinch&nbsp;each&nbsp;of&nbsp;salt&nbsp;and pepper&nbsp;in&nbsp;a&nbsp;bowl.&nbsp;Add&nbsp;the&nbsp;chicken,&nbsp;coat&nbsp;well&nbsp;and&nbsp;set&nbsp;aside for 5 minutes (or marinate longer if you have time).&nbsp;</li>



<li>Heat a non-stick frying pan over&nbsp;a medium&nbsp;heat and cook the chicken for 6–7 minutes on each side, until golden and&nbsp;cooked through. Set aside to rest, then slice.&nbsp;</li>



<li>Mix&nbsp;the&nbsp;raita&nbsp;ingredients&nbsp;together&nbsp;in&nbsp;a&nbsp;bowl&nbsp;with&nbsp;a&nbsp;pinch&nbsp;of&nbsp;salt.&nbsp;</li>



<li>For the potato hash, place the diced potatoes in a microwave-safe bowl, cover, and microwave on high for 4–5 minutes until just&nbsp;tender.&nbsp;</li>



<li>Heat the olive oil in a large frying pan, then add the potatoes,&nbsp;onion&nbsp;and pepper. Cook for 5–6 minutes until golden and lightly crisp. Sprinkle over the curry&nbsp;powder,&nbsp;turmeric&nbsp;and&nbsp;some salt and pepper, tossing for another minute until fragrant. Stir through the chopped coriander.&nbsp;</li>



<li>Spoon the raita onto plates, top with the potato hash, layer over the sliced mango chicken and scatter with pomegranate seeds and coriander before serving.&nbsp;</li>
</ol>



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<h2 class="wp-block-heading" id="h-prawn-quesadillas-with-garlic-yoghurt-dip">Prawn Quesadillas with Garlic Yoghurt Dip</h2>



<p>If you&#8217;re looking to upgrade your sad desk lunch, this is it. Packed with juicy prawns, melted cheese and served with a moreish garlic yoghurt dip, these golden quesadillas are dangerously easy to devour.</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="1300" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2026/06/Untitled-design-2026-06-15T123350.713.jpg" alt="Emily English's Prawn Quesadillas" class="wp-image-141038" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2026/06/Untitled-design-2026-06-15T123350.713.jpg 1000w, https://dev.muddystilettos.co.uk/wp-content/uploads/2026/06/Untitled-design-2026-06-15T123350.713-462x600.jpg 462w, https://dev.muddystilettos.co.uk/wp-content/uploads/2026/06/Untitled-design-2026-06-15T123350.713-769x1000.jpg 769w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<h2 class="wp-block-heading" id="h-ingredients-0">INGREDIENTS</h2>



<p><strong>Serves&nbsp;1&nbsp;|&nbsp;Prep 8&nbsp;minutes |&nbsp;Cook 6&nbsp;minutes</strong></p>



<h2 class="wp-block-heading" id="h-for-the-quesadilla">For the quesadilla</h2>



<ul>
<li>1&nbsp;tsp&nbsp;olive&nbsp;oil&nbsp;</li>



<li>½&nbsp;red&nbsp;(bell)&nbsp;pepper, deseeded&nbsp;and finely&nbsp;diced&nbsp;</li>



<li>½&nbsp;small&nbsp;red&nbsp;onion,&nbsp;finely&nbsp;diced&nbsp;</li>



<li>Pinch&nbsp;of&nbsp;salt&nbsp;</li>



<li>1&nbsp;tsp smoked&nbsp;paprika&nbsp;or fajita spice mix&nbsp;</li>



<li>1&nbsp;tbsp tomato&nbsp;purée&nbsp;(paste)&nbsp;</li>



<li>100g (3½oz)&nbsp;cooked prawns (shrimp),&nbsp;chopped&nbsp;</li>



<li>1&nbsp;wholemeal&nbsp;tortilla&nbsp;wrap&nbsp;30g&nbsp;(1oz)&nbsp;Cheddar,&nbsp;grated Lime wedges, to serve&nbsp;</li>
</ul>



<h2 class="wp-block-heading" id="h-for-the-garlic-yoghurt-dip">For the garlic yoghurt dip</h2>



<ul>
<li>60g&nbsp;(¼&nbsp;cup)&nbsp;Greek&nbsp;yogurt (0% or&nbsp;full-fat)&nbsp;</li>



<li>¼ tsp garlic&nbsp;granules&nbsp;</li>



<li>1&nbsp;scant tsp honey&nbsp;</li>



<li>1&nbsp;tsp&nbsp;dried&nbsp;chilli&nbsp;flakes&nbsp;</li>



<li>Juice of ½ lemon </li>



<li>Pinch of salt&nbsp;</li>
</ul>



<h2 class="wp-block-heading" id="h-method-0">METHOD</h2>



<ol>
<li>Heat the olive oil in a pan over&nbsp;a medium&nbsp;heat. Add the pepper and&nbsp;onion&nbsp;with&nbsp;the&nbsp;salt&nbsp;and&nbsp;cook&nbsp;for&nbsp;3–4&nbsp;minutes&nbsp;until&nbsp;softened.&nbsp;</li>



<li>Meanwhile,&nbsp;blend&nbsp;all&nbsp;the&nbsp;dip&nbsp;ingredients&nbsp;until&nbsp;smooth&nbsp;and&nbsp;creamy.&nbsp;Adjust seasoning to taste.&nbsp;</li>



<li>Add&nbsp;the&nbsp;paprika&nbsp;or&nbsp;fajita&nbsp;spice,&nbsp;tomato&nbsp;purée&nbsp;and&nbsp;a&nbsp;splash&nbsp;of&nbsp;water to the pepper mixture. Cook for&nbsp;1&nbsp;minute, then stir in the prawns and cook for&nbsp;1&nbsp;minute more&nbsp;until saucy and&nbsp;heated&nbsp;through.&nbsp;</li>



<li>Lay the wrap flat and spoon the prawn mixture over half. Scatter with&nbsp;the&nbsp;grated&nbsp;cheese,&nbsp;fold&nbsp;over,&nbsp;and&nbsp;cook&nbsp;in&nbsp;a&nbsp;dry&nbsp;frying&nbsp;pan&nbsp;for 1–2 minutes on each side until golden and crisp.&nbsp;</li>



<li>Slice&nbsp;into&nbsp;wedges&nbsp;and&nbsp;serve&nbsp;hot&nbsp;with&nbsp;the&nbsp;garlic&nbsp;yogurt&nbsp;dip&nbsp;and lime&nbsp;wedges.</li>
</ol>



<p><strong>TO&nbsp;STORE: </strong>The filling keeps in the refrigerator for up to 2 days – make double&nbsp;and just assemble when you need it.&nbsp;</p>



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<h2 class="wp-block-heading" id="h-honey-amp-greek-yoghurt-basque-cheesecake">Honey &amp; Greek Yoghurt Basque Cheesecake</h2>



<p>All the creamy, caramelised goodness of a Basque cheesecake, but with a lighter twist. Swapping some of the cream cheese for Greek yoghurt keeps it silky smooth while giving it a protein boost – making that second slice feel entirely justified.</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="1300" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2026/06/Untitled-design-2026-06-15T124135.780.jpg" alt="Honey &amp; Greek Yoghurt Basque Cheesecake" class="wp-image-141046" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2026/06/Untitled-design-2026-06-15T124135.780.jpg 1000w, https://dev.muddystilettos.co.uk/wp-content/uploads/2026/06/Untitled-design-2026-06-15T124135.780-462x600.jpg 462w, https://dev.muddystilettos.co.uk/wp-content/uploads/2026/06/Untitled-design-2026-06-15T124135.780-769x1000.jpg 769w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<h2 class="wp-block-heading" id="h-ingredients-1">INGREDIENTS</h2>



<p><strong>Serves:&nbsp;8&nbsp;|&nbsp;Prep:&nbsp;5&nbsp;minutes&nbsp;|&nbsp;Cook:&nbsp;30&nbsp;minutes&nbsp;(or&nbsp;until&nbsp;golden&nbsp;and&nbsp;set)&nbsp;</strong></p>



<ul>
<li>500g (generous 2&nbsp;cups/1lb 2oz)&nbsp;light&nbsp;cream&nbsp;cheese&nbsp;</li>



<li>200g (scant&nbsp;1&nbsp;cup/7oz) Greek&nbsp;yogurt&nbsp;(0%&nbsp;or&nbsp;full-fat)&nbsp;</li>



<li>3&nbsp;large&nbsp;eggs&nbsp;</li>



<li>75g&nbsp;(3½&nbsp;tbsp)&nbsp;honey, plus&nbsp;extra&nbsp;to&nbsp;serve&nbsp;</li>



<li>2&nbsp;tbsp&nbsp;plain&nbsp;(all-purpose)&nbsp;flour&nbsp;</li>



<li>1&nbsp;tsp vanilla extract Fresh berries, to&nbsp;serve&nbsp;</li>
</ul>



<h2 class="wp-block-heading" id="h-method-1">METHOD</h2>



<ol>
<li>Preheat the oven to 200°C/Fan 180°C (400°F) Gas 6. Line a 20cm&nbsp;(8 inch) springform cake tin (pan) with baking parchment, letting&nbsp;it overhang the sides.&nbsp;</li>



<li>Blitz all ingredients (except the berries) together in a blender until smooth, then strain through a sieve (strainer) into a jug.&nbsp;</li>



<li>Pour&nbsp;into&nbsp;the&nbsp;lined&nbsp;tin&nbsp;and&nbsp;bake&nbsp;for&nbsp;30&nbsp;minutes&nbsp;or&nbsp;until&nbsp;golden&nbsp;and set, with a slight jiggle. Cool before slicing and topping with&nbsp;berries and extra honey.&nbsp;</li>
</ol>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="769" height="1000" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2026/06/Untitled-design-2026-06-15T123656.862-769x1000.jpg" alt="Emily English So Good Express" class="wp-image-141040" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2026/06/Untitled-design-2026-06-15T123656.862-769x1000.jpg 769w, https://dev.muddystilettos.co.uk/wp-content/uploads/2026/06/Untitled-design-2026-06-15T123656.862-462x600.jpg 462w, https://dev.muddystilettos.co.uk/wp-content/uploads/2026/06/Untitled-design-2026-06-15T123656.862.jpg 1000w" sizes="(max-width: 769px) 100vw, 769px" /></figure>



<ul>
<li><em><a href="https://tidd.ly/4xriqxs" target="_blank" rel="noreferrer noopener">So Good Express</a>&nbsp;</em>by Emily English is published by Seven Dials, photography by Clare Winfield</li>
</ul>



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<h2 class="wp-block-heading" id="h-hungry-for-more">HUNGRY FOR MORE? </h2>



<ul>
<li><a href="https://muddystilettos.co.uk/national/ready-to-glow-3-breakfasts-worth-getting-out-of-bed-for/" target="_blank" rel="noreferrer noopener">Ready to glow? 3 healthy breakfasts worth getting out of bed for</a></li>



<li><a href="https://muddystilettos.co.uk/wellbeing/nutrition/healthy-in-one-3-one-pot-dinners-to-try-at-home/" target="_blank" rel="noreferrer noopener">Healthy in one: 3 speedy one-pot dinners to brighten your week</a></li>



<li><a href="Nadiya Hussain’s Croissant Berry Pudding Slices" target="_blank" rel="noreferrer noopener">Recipe: Nadiya Hussain’s Croissant Berry Pudding Slices</a></li>
</ul>


Dial up dinnertime: Emily English’s sanity-saving speedy recipes

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