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Remove the dish or tin from the oven, stir in the grated lemon zest and leave to cool for 15 minutes. Adjust the seasoning. We meandered all over the part of Devon that sits to the south and southeast of Dartmoor National Park, spending time in towns, villages and on beaches, in woodland and coves, travelling on foot, by car and even steam train. It was the perfect mini break and I want to share some of my favourite finds with you… Restaurants Emilia, Ashburton 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. Whether you are already vegetarian or vegan, or just want to eat a bit less meat, GREEN serves up tasty, flexible fare, all of which is meat-free, and half is vegan. pearl barley (for convenience you can swap for pre-cooked mixed grain pouches, but this will cost more)
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. Add the carrot, smoked paprika and button mushrooms. Turn the heat down to low and cook for 20 minutes, stirring occasionally.
Confirmation
Put the porcini in a large heatproof jug, pour over 1 litre just-boiled water and soak for 30 minutes. What I thought: As someone who loves cooking, but routinely finds herself cooking variations on the same few dishes, it is always thrilling to find something I know has instantly become a new staple favourite.
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. 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. 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. I still think it must be some kind of magic that makes this recipe so delicious with so few ingredients. The texture is absolutely spot on. The frittata itself feels substantial, but is soft and light to eat. The flavours are punchy enough to make this a dish in its own right, but I am sure that you could swap out the nigella seeds for other herbs or spices if you wanted it to accompany something else on the plate.
What Victoria cooked:
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. 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.
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. 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. Freezeable dishes, where Elly provides 4 innovative ways to use your defrosted portions. Repetitive leftovers are a thing of the past.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. 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?). In GREEN, bestselling cookery author Elly Pear shows you how to easily vary veggie and vegan dishes to suit your fancy, with ingenious options to make a meal speedy and simple or a bit more special. 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.