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

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Meanwhile, heat the oil in a large pan over a medium heat. Add the onion, garlic and a pinch of sea salt and cook for 5 minutes until slightly softened, stirring occasionally. Return the dish or tin to the oven and set a timer for 15 minutes. When the time is up, stir the contents to make sure all sides of the aubergine cubes are roasting. Set the timer again for another 15 minutes and return to the oven. Put the porcini in a large heatproof jug, pour over 1 litre just-boiled water and soak for 30 minutes.

Slowing down doesn’t need to mean staying in every night. The Barrel House, Totnes holds regular gigs. We caught a great, inclusive and very well attended open mic night there before a glass of wine at nearby Ben’s Wine & Tapas. pearl barley (for convenience you can swap for pre-cooked mixed grain pouches, but this will cost more) Next, cut out decorations from the pastry scraps. (I like holly leaves and berries, but be creative!) Brush the parcels all over with the remaining egg wash and add the pastry decorations. Brush again with more egg wash. Bake in the hot oven for 30–40 minutes or until the pastry is shiny and golden. A super-practical section on weekday meal solutions, with sub-sections for freezer food, one-pan meals and easy recipes that can be on the table in 20 minutes. Transfer the leeks to a large bowl and add the rest of the filling ingredients. Mix well and leave to cool for 20 minutes.After 12.5years, I’ve decided to close The Pear Cafe. It’s all good, not closing for any bad reason (in fact trade is particularly brisk!), it’s just the right thing for me at this point in my life. New chapters and all that jazz. More exciting news soon but that’s it for now. Tuesday 25th will be our last day of trading. Thank you all for the ride. I’ve enjoyed unbelievable support for 150 months of trading and I’m forever grateful. Thank you, thank you, thank you Elly xxx” The Guardian vegetarian food expert Anna Jones is a fan, saying: “Green is full of smart, stand-out, delicious vegetarian recipes. I love this book”.

What I thought: Making this recipe didn’t exactly get off to an auspicious start – I couldn’t find cavolo nero, or more bizarrely, linguine, so I substituted spaghetti and spinach in their place. Shopping drama aside, this was the perfect thing to whip up for a casual weeknight dinner at home with a guest – when you want something nice but don’t really have the time or energy to spend on anything complicated. It was so delightfully faff-free – yet delicious – that I’ll definitely be making it again (maybe with linguine and cavolo nero next time?). It is with great sadness, but also excitement, that Elly Curshen, Founder of The Pear Cafe, announces its closure on Tuesday 25th September. Who’s the author? Elly Curshen – also known as Elly Pear – is the the author of best-selling cookbook, Fast Days & Feast Days, cookery tutor and authority on all things delicious. Recently named one of the UK’s top 20 Veggie Heroes, Elly Pear champions cooking from scratch and greener ways of eating.Elly has contributed to a wide range of publications both online and in print, including Waitrose Food, 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. 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.

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. She is also a regular tutor at Divertimenti Cookery School in Knightsbridge. Following the opening of The Pear Cafe in Elly’s beloved Bristol in 2006, both her, and her daily Frittata, have become staples of the local community. There will be exciting news coming from Elly regarding her brand and future projects in the coming months and she looks forward to sharing her future successes with all those that have got her where she is today. Pour the olive oil into a large ovenproof dish or roasting tray and heat in the oven for 5–10 minutes. Carefully add the aubergine cubes to the hot oil. Season well with salt and pepper, add the diluted rose harissa and toss everything together. Place the dish or tray in the hot oven, setting the timer for 15 minutes. When the timer sounds and 15 minutes has passed, stir to make sure all sides of the aubergine cubes are roasting. Set the timer again for another 15 minutes.Love to brunch? Based on the number of delicious and exciting brunch recipes in Green, Elly does too. From jalapeño-brined French toast crumpets to gochujang shakshuka, there’s a whole chapter of ideas for brunch done right. 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. Elly is passionate about Bristol and supporting the independent businesses and friends that have supported her and that have become regulars both as suppliers and customers at The Pear Cafe. She will continue to live in Bristol and split her time between there and London for work and play. Elly is a Columnist for Waitrose Weekend, where her recipe column appears monthly. 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. 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. Melt the butter in a frying pan. Add the leeks to the pan and cook over a medium heat with the thyme, a good pinch of salt and plenty of pepper, stirring frequently, for about 10–12 minutes or until the leeks have softened and browned.

For those wanting to eat more plant-focused meals, GREEN offers over 100 easy recipes developed for either weekdays or weekends, so you’re covered for all days and occasions.Carefully turn the parcels over so that joins in the pastry are underneath and place on a baking tray lined with parchment. If you like, gently score the surface of the pastry parcels with a pattern. Score lines, or diamonds, or whatever you fancy, just be very careful not to cut too deeply through to the filling.