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

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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. 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. 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. My parents were self-employed and worked all the time – and I’m always working, but I’m okay with that. 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.

If a restaurant has asparagus on the menu out of season, I immediately know what does, and doesn’t, matter to the chefs. Being connected to the outdoors and noticing the seasons changing is hugely important to me and my mental health. 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. 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.

This is an infinitely adaptable pasta bake to use up whatever you have such as leftover pesto, fresh and frozen peas, surplus cooked meat. I take these straight from the packet, then fry them in butter and oil so they go all crunchy and crispy.

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! Families choose to spend their money on different things, and ever since we were small, my parents took us to restaurants.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. 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 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. 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.

The third stop is special treats – like a lime or an avocado, because we’re lucky that we can get them.Emma It’s taken minutes to make, it’s totally delicious, and it looks to me a bit like ‘things on a plate’? Perfect for: Cooks who want to eat well every day of the week, and anyone trying to get more veg and plant-based foods in their diet. 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. Her bright, inventive, meat free cooking is influenced by world cuisine but always with an eye on the local greengrocers.