Linguine with Creamy Ve-du-ya, Sun-dried tomato Sauce and spinach
Roasted tomato and Apricot harissa Panzanella with mozzarella
Pearl Barley Tabbouleh
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Elly Curshen, better known as Elly Pear (after her Bristol café, The Pear Cafe 2006-2018) is passionate about reducing food waste, 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. She has written three books (including a Sunday Times Bestseller and an Amazon #1 bestseller) and is a weekly columnist for Waitrose Weekend paper.