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 Festival appearances have included Abergavenny Food Festival, River Cottage and BBC Countryfile and this year she is appearing at Yeo Valley’s Valley Fest and Ludlow Food Festival. She is also a regular tutor at Divertimenti Cookery School in Knightsbridge. 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”. When you’re ready to bake the tofu, preheat the oven to 220°C, gas mark 7. Lay the tofu cubes out carefully on a baking tray lined with parchment or foil. Spoon over half the marinade, then place in the oven. After 15 minutes, turn all the pieces over, and bake for another 10 minutes.

Which variety? We like to make this one with regular aubergines or stripy purple aubergines which will give you long thin slices.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). Which variety? Baby Thai aubergines are harder to come by, but they are available online at Thai grocers (see below). 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.

Which variety? Try the classic globe aubergine here, or the white variety if you’re feeling extra snazzy. 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.

From the book: Green: Veggie And Vegan Meals For No-Fuss Weeks And Relaxed Weekends

There are two top rules when cooking aubergines: do not skimp on the oil (you want it to be golden and silky when fried or roasted, not charred and dry, which happens if not enough oil is used). Aubergines are like a sponge, mopping up flavour, so don’t leave your sponge to dry and wither! Which leads us to the second rule: do NOT undercook it – aubergine is most pleasant when its interior is completely soft – stab each piece with a knife to be sure, and save yourself from any rubbery textural nightmares. To salt, or not to salt? Return the dish or tin to the oven and set a timer for 15 minutes. When the time is up, stir the contents to make sure all sides of the aubergine cubes are roasting. Set the timer again for another 15 minutes and return to the oven. Cut the leeks lengthways and then into ½-cm slices. Wash the leeks well in a bowl of warm water, then rinse and repeat.

There will be exciting news coming from Elly regarding her brand and future projects in the coming months and she looks forward to sharing her future successes with all those that have got her where she is today. The quintessential baked aubergine dish would have to be a melanzane parmigiana – and who can resist the moreish combination of silky fried aubergines layered up with a killer tomato sauce and parmesan? This recipe uses a béchamel on top, but if you prefer a less heavy version, try our lighter parmigiana which uses mozzarella for ooziness. Or go even bigger and opt for our aubergine parmigiana sandwich.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.

Many people are put off cooking aubergine as the salting process can seem too much like hard work. The good news is, most mass produced aubergines available in the UK have had the bitterness bred out of them, so the salting becomes null and void. If you’re using heirloom or organic varieties, the general rule is if they are very seedy inside, they may benefit from a bit of salting to tease out any bitterness (taste first) but adding salt after cooking can also provide a counter to this – so don’t sweat it. This grilled aubergine with buttermilk dressing can be prepared in just 30 minutes. We love this recipe for its brightness, speediness and simplicity. The dill and mint pair beautifully with the creamy vegetable. 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… 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.

From the book: Green: Veggie And Vegan Meals For No-Fuss Weeks And Relaxed Weekends

pearl barley (for convenience you can swap for pre-cooked mixed grain pouches, but this will cost more) 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? This recipe will work with any variety of aubergine, but skinny Indian aubergines or the regular globe variety will keep things budget. Greek-style yoghurt (cheaper natural yoghurt can also be used but will need to be strained for the egg recipe) 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.