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I’m always thinking about balancing textures and flavour – and this dish has chewy grains, a crispy egg, juicy vegetables, but it needs something sharp, pickly and crunchy. With beautiful photography, more than 100 recipes and helpful sections for weekday and weekend cooking, this is a cookbook you can go back to time and again. Recipes we love: Rose Harissa Chickpeas with Za’atar Baked Feta; Pumpkin Gnocchi; Jalapeno-brined French Toast Crumpets and Curried Cauliflower Frittata. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. I also really hope supermarkets remove plastic from their packaging, make a bigger statement about what is British and seasonal, and get people to remember that certain foods are treats, not everyday fare.
Restaurant collaboration events include Silo in Brighton (winner of Britain’s Most Innovative Restaurant and OFM’s Most Ethical Restaurant) and Salon in Brixton and pop ups in various locations including Borough Market and Skip Garden in London and a recent dhal pop up at Corner 77 in Bristol. From midweek meal planning to weekend feasting, you’re sure to find a cookbook on this list that will help you on your path to vegetarian eating.Elly I’d never worked in kitchens up until that point, but my mum instilled a can-do attitude in us all – you just get on and do it. Lots of veg and the fresh zing of herbs makes your mouth feel really alive – and you don’t need to have a lie down afterwards, even if you eat loads. Elly When I was nine – I copied my big sister because it was the 80s and we were learning about animal cruelty at school and vegetarianism was getting popular. Recently named one of the UK’s top 20 Veggie Heroes, Elly Pear champions cooking from scratch and greener ways of eating.
She came to my kitchen to help me make one of her iconic recipes and it was an education in a new way with food. Families choose to spend their money on different things, and ever since we were small, my parents took us to restaurants. But what’s important is that if you’re going to cut stuff out, you owe it to yourself to learn how to create proper vegetarian meals. I want to teach people to use beans, lentils and fresh veg – and to eat with the seasons as much as possible. Elly says: “If you’re already a veggie or vegan, I’m going to show you lots of things you may not have tried – new ingredients, different ways of doing things or fresh approaches to cooking.She has also contributed recipes to both Cook For Syria charity books and produced two e-books, Let’s Eat: Elly Pear’s Home Fridge Deli and Elly Pear’s Fast Days and Feast Days: Tips and recipes to reset your diet for the New Year.
Everyone has their own journey in life and it’s taken me a long time – success does take a long time. With no formal training, Elly Pear (real name Elly Curshen) opened Bristol’s Pear Café 13 years ago, which was such a ridiculous success she’s since written three cookbooks, been a magazine food columnist, cooked at festivals across the UK, and judged The Great British Food Awards.Jars of sweet red peppers are a good thing to have in the fridge – they’re delicious whizzed into a dip or sliced up in a frittata. She has also contributed to a wide range of publications both online and in print, including Waitrose Food Magazine, Olive Magazine, Stella Magazine, Sunday Times Magazine, Delicious, Sainsbury’s Magazine, Good Housekeeping, Root and Bone and The Pool and was the food columnist for Instyle Magazine for over a year. Elly Curshen, founder of Bristol’s Pear Café, better known as Elly Pear and author of Sunday Times bestseller, ' Fast Days and Feast Days' (2016), is passionate about encouraging people to cook from scratch and try new things. The third stop is special treats – like a lime or an avocado, because we’re lucky that we can get them. Recipes to prep at the weekend for the week ahead – again, a really practical approach based on how we really live our busy lives.
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