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

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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. 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.

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. Which variety? Any of the Italian globe varieties will be lovely here: purple, white, or zebra striped.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. I always put potato into my regular egg frittatas, but the gram flour used here (to make this dish protein-rich for vegans) can be quite dense so keeping the filling potato-free makes it a little lighter. Timings 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. Remove the dish or tin from the oven, stir in the grated lemon zest and leave to cool for 15 minutes. Adjust the seasoning.

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. Cut the leeks lengthways and then into ½-cm slices. Wash the leeks well in a bowl of warm water, then rinse and repeat.

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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. 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. Recipes to prep at the weekend for the week ahead – again, a really practical approach based on how we really live our busy lives. After 12.5years, I’ve decided to close The Pear Cafe. It’s all good, not closing for any bad reason (in fact trade is particularly brisk!), it’s just the right thing for me at this point in my life. New chapters and all that jazz. More exciting news soon but that’s it for now. Tuesday 25th will be our last day of trading. Thank you all for the ride. I’ve enjoyed unbelievable support for 150 months of trading and I’m forever grateful. Thank you, thank you, thank you Elly xxx” This teriyaki aubergine traybake makes an easy, healthy midweek dinner, with very little washing up involved. Adjust the heat according to taste!