In this week’s podcast I chat to food writer and instagrammer Elly Pear while she teaches me how to cook her favourite dish from her new cookbook Green: an aubergine and chickpea traybake.
We’re at Divertimenti in London’s Knightsbridge, where Elly holds her own cookery classes, as she shows me how to make her harissa-spiked aubergine and chickpea traybake.
We talk about the food of her childhood, where she grew up in South London, and why Elly has been pescatarian since the age of nine.
We also discuss where Elly gets her inspiration from for her new vegetarian cookbook Green.
Plus, find out Elly’s top tips for how to use tahini…and see her aubergine, tomato and chickpea recipe.
Listen here:
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