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

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Which variety? Go for regular globe aubergines for this one, to give you plenty of room to score without piercing the skin. Recipes to prep at the weekend for the week ahead – again, a really practical approach based on how we really live our busy lives. Which variety? Any of the Italian globe varieties will be lovely here: purple, white, or zebra striped.

Which variety? Globe aubergines will give you the best envelopes for your aubergine parcels in this recipe. 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. 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…

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. Scatter the radishes over the frittata, distributing them evenly. Place the pan under the grill (making sure the handle is not under the grill if it is plastic) and heat for 3-5 minutes until golden.

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. Elly Pear turns a handful of store cupboard ingredients into a spicy, gooey vegetarian traybake. Make sure to toast plenty of pitta breads, too, for dunking into this fabulous roasted mish-mash. Which variety You can use either the globe or large round varieties of aubergine in this recipe. You’ll need either one large round aubergine or 2 globe aubergines. 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.This classic pasta dish from Sicily is a joy in summertime. The traditional cheese used for the dish is ricotta salata – which is an aged, salted ricotta – but if you can’t find it pecorino performs the job just fine! 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. 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 Which variety? If you live somewhere with a South Asian grocers nearby, opt for the veg isle and look for the long and thin ‘Japanese’ aubergines for this recipe. Which variety? This recipe will work with any variety of aubergine, but skinny Indian aubergines or the regular globe variety will keep things budget.

Take the roast radishes and onion out of the oven and slice the radishes into halves. Mix the onion into the egg mix and reserve the radishes. Who’s the author? Elly Curshen – also known as Elly Pear – is the the author of best-selling cookbook, Fast Days & Feast Days, cookery tutor and authority on all things delicious. Recently named one of the UK’s top 20 Veggie Heroes, Elly Pear champions cooking from scratch and greener ways of eating. Which variety? We like to make this one with regular aubergines or stripy purple aubergines which will give you long thin slices. 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.

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Clients for recipe development work include Tio Pepe, Sarsons, Bonne Maman, MacSween, Strong Roots and Peter’s Yard. What I thought: Like everyone else I know, I struggle to keep coming up with simple but tasty midweek meal ideas, so I was instantly drawn to the Weekday section of Elly Pear’s book. I love the concept of her Freezer Food recipes. You make one base dish in a quantity big enough to allow you to freeze some of it. Then there are various ways to use that base dish to whip up enticing but incredibly easy meals when you get home from work and don’t have the time or energy to cook something complicated. I love this approach as it fits perfectly with our busy family schedule. It’s one of the most popular dips in a mezze for a reason! Aubergine loves a bit of char, and cooking aubergines directly over a flame imparts a smokiness which takes the vegetable to new levels. What do you get if you combine an aubergine parmigiana with everyone’s favourite Calabrian hot and spicy sausage paste? This aubergine al forno with ‘nduja! It’s clever: the milky mozzarella cools the hot and intense sausage beautifully.

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