Elly Pear's Let's Eat: Simple, delicious food for everyone, every day

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You can make this Greek-inspired dish vegan by swapping the feta for chickpeas and use up leftovers by mixing it with beaten eggs for a rice frittata. Recently named one of the UK’s top 20 Veggie Heroes, Elly Pear champions cooking from scratch and greener ways of eating. Everyone has their own journey in life and it’s taken me a long time – success does take a long time.

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.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. 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. 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. and Green, feature inventive, meat-free recipes alongside practical cooking tips to keep kitchen waste to a minimum. She has appeared as a judge on numerous panels, including Veggie Magazine Awards, Great British Food Awards (alongside Raymond Blanc, Michael Roux, Nathan Outlaw, Mark Hix, Rosemary Shrager and more) and appeared on the highly regarded Great Taste Awards head judges panel for the last two years.

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. With easy-to-find ingredients, bulk-cooking and meal-prepping ideas, chapters on freezer food and 20-minute meals as well as ideas for seasonal cooking all year round, Green is all about making it easier to eat well every day of the week. 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.

Elly Yes – there are so many wonderful milks, tofu and delicious vegan foods, but it’s also caused a rise in fake meat products.

I don’t own a house or a car, there are loads of things I haven’t got that other people do – for a long time, my business was everything and I didn’t see much of my family and friends. This is an infinitely adaptable pasta bake to use up whatever you have such as leftover pesto, fresh and frozen peas, surplus cooked meat.Slaws like this one are a great option if you want to make a salad to keep in the fridge as it won’t go floppy! I taught myself completely, but I don’t cook difficult food – just delicious food that’s fun to make and won’t stress you out. Bright, inventive and meat-free, this cookbook is packed with recipes that show how achievable it is to get delicious food (that just happens to be vegetarian) on the table. 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. 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.

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. Festival appearances have included Abergavenny Food Festival, River Cottage and BBC Countryfile and this year she is appearing at Yeo Valley’s Valley Fest and Ludlow Food Festival. Clients for recipe development work include Tio Pepe, Sarsons, Bonne Maman, MacSween, Strong Roots and Peter’s Yard. My dad’s side of the family is Jewish and the way you show love is to fill your table with nice things, most often bought from the deli. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.