Clients for recipe development work include Tio Pepe, Sarsons, Bonne Maman, MacSween, Strong Roots and Peter’s Yard. Lots of veg and the fresh zing of herbs makes your mouth feel really alive – and you don’t need to have a lie down afterwards, even if you eat loads. I’m always thinking about balancing textures and flavour – and this dish has chewy grains, a crispy egg, juicy vegetables, but it needs something sharp, pickly and crunchy. Recipes to prep at the weekend for the week ahead – again, a really practical approach based on how we really live our busy lives.

Restaurant collaboration events include Silo in Brighton (winner of Britain’s Most Innovative Restaurant and OFM’s Most Ethical Restaurant) and Salon in Brixton and pop ups in various locations including Borough Market and Skip Garden in London and a recent dhal pop up at Corner 77 in Bristol. 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 came to my kitchen to help me make one of her iconic recipes and it was an education in a new way with food. The third stop is special treats – like a lime or an avocado, because we’re lucky that we can get them. A veggie version of the classic Greek dish – add a few chips to the wraps and serve more on the side.If a restaurant has asparagus on the menu out of season, I immediately know what does, and doesn’t, matter to the chefs.

Elly Curshen, founder of Bristol’s Pear Café, better known as Elly Pear and author of Sunday Times bestseller, ' Fast Days and Feast Days' (2016), is passionate about encouraging people to cook from scratch and try new things. Bright, inventive and meat-free, this cookbook is packed with recipes that show how achievable it is to get delicious food (that just happens to be vegetarian) on the table.

The Guardian vegetarian food expert Anna Jones is a fan, saying: “Green is full of smart, stand-out, delicious vegetarian recipes. It’s really good for your gut and that crunchy astringent lift you get from pickles is a great balancer. Other media appearance include Women’s Hour on BBC Radio 4, BBC 6Music’s breakfast show, Soho Radio, BBC Radio Bristol, The Pool, Stir The Pot and Olive Magazine’s podcasts and Mumsnet. I taught myself completely, but I don’t cook difficult food – just delicious food that’s fun to make and won’t stress you out.

Although it would give the finished dish a very different flavour, you could use all sorts of different spice pastes – madras curry paste would work just as well. 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. Elly I’d never worked in kitchens up until that point, but my mum instilled a can-do attitude in us all – you just get on and do it.Families choose to spend their money on different things, and ever since we were small, my parents took us to restaurants. Elly Yes – there are so many wonderful milks, tofu and delicious vegan foods, but it’s also caused a rise in fake meat products.

Everyone has their own journey in life and it’s taken me a long time – success does take a long time. She has appeared as a judge on numerous panels, including Veggie Magazine Awards, Great British Food Awards (alongside Raymond Blanc, Michael Roux, Nathan Outlaw, Mark Hix, Rosemary Shrager and more) and appeared on the highly regarded Great Taste Awards head judges panel for the last two years. I don’t own a house or a car, there are loads of things I haven’t got that other people do – for a long time, my business was everything and I didn’t see much of my family and friends. 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. With easy-to-find ingredients, bulk-cooking and meal-prepping ideas, chapters on freezer food and 20-minute meals as well as ideas for seasonal cooking all year round, Green is all about making it easier to eat well every day of the week.I want to teach people to use beans, lentils and fresh veg – and to eat with the seasons as much as possible. My dad’s side of the family is Jewish and the way you show love is to fill your table with nice things, most often bought from the deli. I take these straight from the packet, then fry them in butter and oil so they go all crunchy and crispy. Slaws like this one are a great option if you want to make a salad to keep in the fridge as it won’t go floppy!