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

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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. 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. 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 taught myself completely, but I don’t cook difficult food – just delicious food that’s fun to make and won’t stress you out. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. 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. 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.Being connected to the outdoors and noticing the seasons changing is hugely important to me and my mental health.

The Guardian vegetarian food expert Anna Jones is a fan, saying: “Green is full of smart, stand-out, delicious vegetarian recipes.A veggie version of the classic Greek dish – add a few chips to the wraps and serve more on the side. Other media appearance include Women’s Hour on BBC Radio 4, BBC 6Music’s breakfast show, Soho Radio, BBC Radio Bristol, The Pool, Stir The Pot and Olive Magazine’s podcasts and Mumsnet.

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. Her bright, inventive, meat free cooking is influenced by world cuisine but always with an eye on the local greengrocers. 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. My parents were self-employed and worked all the time – and I’m always working, but I’m okay with that. 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 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. 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.

Although it would give the finished dish a very different flavour, you could use all sorts of different spice pastes – madras curry paste would work just as well. Recipes to prep at the weekend for the week ahead – again, a really practical approach based on how we really live our busy lives. 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. I want to teach people to use beans, lentils and fresh veg – and to eat with the seasons as much as possible.and Green, feature inventive, meat-free recipes alongside practical cooking tips to keep kitchen waste to a minimum. Clients for recipe development work include Tio Pepe, Sarsons, Bonne Maman, MacSween, Strong Roots and Peter’s Yard. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.