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

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Clients for recipe development work include Tio Pepe, Sarsons, Bonne Maman, MacSween, Strong Roots and Peter’s Yard. This teriyaki aubergine traybake makes an easy, healthy midweek dinner, with very little washing up involved. Adjust the heat according to taste! Heat the oven to 220°C/200°C fan/gas 7. Pour the olive oil into a large ovenproof dish or roasting tin 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.

It’s really very easy to spend your time and money with small, independent businesses in this part of the world, and I love it for that, and so many more reasons. Preheat the grill. Wipe the frying pan with kitchen paper, then heat ½ tablespoon oil over a low-medium heat. When hot, pour in the egg mixture and swirl around to evenly distribute it. Using a heatproof rubber spatula, draw the edges in from the side of the pan, tip the pan and let the liquid egg flow into the gaps. This helps the whole thing set, rather than just the bottom of the frittata. Do this for 5 minutes, until almost set. Which variety? Globe aubergines will give you the best envelopes for your aubergine parcels in this recipe. Earth Food Love in Totnes was the UK’s first organic zero waste shop. Buying exactly and only what you need avoids waste at all times but is especially important when self-catering.Which variety? Try globe aubergines here – round fat aubergines are too large to cook through over the flame, and anything skinnier will be too fiddly to peel. 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. 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.

Which variety? Baby Thai aubergines are harder to come by, but they are available online at Thai grocers (see below). 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.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. This recipe was developed by Vivek Singh as part of his 20th anniversary celebration meal – and it’s a marvel. The sweet peanuts compliment the bitter savouriness of the aubergines perfectly and the tamarind paste adds delightful sourness. It’s a wonderful side dish or a vegan main and it’s something you may not have tried before. Add the wine, turn up the heat to high and bring to the boil. Use a spatula to scrape up all the flavour from the bottom of the pan and stir well. Add the bay leaves, tinned tomatoes, passata, lentils, oregano and pul biber. 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. Which variety? Try classic globe aubergine here – the longer the better – so you can fit more in your griddle pan (although you will still need to cook in batches).

She is a judge on numerous panels in 2018, including Veggie Magazine Awards, Great British Food Awards (alongside Raymond Blanc, Michael Roux, Nathan Outlaw, Mark Hix, Rosemary Shrager, Dan Doherty and more) and a head judge for the highly regarded Great Taste Awards. 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. If you’re currently a meat-eater, my aim is to prove a meal with no meat can still be satisfying, exciting and delicious”. It is with great sadness, but also excitement, that Elly Curshen, Founder of The Pear Cafe, announces its closure on Tuesday 25th September. 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. Like most vegetables, aubergine can be fried, grilled, roasted, steamed or even boiled. It’s also happily stuffed, or, blitzed – there are SO many ways to make this bulbous vegetable sing. Most commonly, it is fried or roasted, though we’ve included recipes which see them boiled below (Thai green curry we love you). Aubergine can also be cooked directly on a flame, and then peeled and mashed up to create the delightfully smoky dip baba ghanoush, or in South Asia, the baingan bharta – a heavenly spicy mashed aubergine side dish.

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If you’re new to cooking with aubergine, this is one of the easiest recipes to start-out on. Criss-crossing, then roasting aubergines provides an incredible vehicle for flavour, and the aromatic paste spread on top gently melts into the silky flesh as it cooks. Served with a simple combo of lentils and shallots, this is a dish this is a healthy and easy weeknight meal. Excited yet? Take a dive into our best-ever aubergine recipes and discover the possibilities for yourself.. 21 best aubergine recipes and the aubergine to use for it… In South Asia, you’ll find both longer thinner aubergines alongside mini ‘baby aubergines’ which are often stuffed in Indian cooking. In Thailand, aubergines can be even tinier still – you can find these in many Asian supermarkets – what’s more, they resemble mini watermelons, what’s not to love? In a nutshell then, we are talking about 5 main types of aubergine: classic globe aubergines (purple, striped and white), fat round aubergines, long thing aubergines, baby aubergines, and Thai aubergines. What different ways can aubergine be cooked? Drizzle with a generous amount of the tahini dressing and scatter over the mint leaves. Toast the flatbreads or pitta breads in a dry frying pan and serve immediately. Remove the dish or tin from the oven, stir in the grated lemon zest and leave to cool for 15 minutes. Adjust the seasoning.