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

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Freezeable dishes, where Elly provides 4 innovative ways to use your defrosted portions. Repetitive leftovers are a thing of the past. 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. 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.

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. pearl barley (for convenience you can swap for pre-cooked mixed grain pouches, but this will cost more)

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Festival appearances have included Abergavenny, River Cottage and BBC Countryfile and this year she is also appearing at Yeo Valley’s Valley Fest and Ludlow Food Festival. She is also a regular tutor at Divertimenti Cookery School in Knightsbridge.

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. 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.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. 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 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”. No rushing around. That was the promise I made myself before planning the trip. Just three nights away with my mate, Soph, exploring Devon, getting some fresh air, eating delicious food, and resting.