Crystelle Pereira showcased her baking skills and love of flavours on The Great British Bake Off, and now she’s written a cookbook! Here, she shares some favourite recipes
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RECIPES CRYSTELLE PEREIRA
INTERVIEW SARAH MABER
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Being a contestant on The Great British Bake Off was single-handedly the most stressful – and most enjoyable – thing I’ve ever done. You’re under a lot of pressure, but for someone who loves food and baking, it’s a dream. There’s an amazing community – Bake Off is such a unique experience that only a few people have been through it, so it’s great to be in touch with others who can relate.
After reaching the finals in 2021, I quit my job in finance. I now work as a full-time cook and I’ve written a book, too – Flavour Kitchen. Anyone who saw me on the show will know that I love my flavours. I cook and bake in the same way that I eat; I always want to try interesting and unique combinations, and look for something that’s going to take my mouth on a bit of a journey!
In the book you’ll find sweet and savoury recipes. I love baking, but cooking is actually my first love, since about the age of six! As a child, as well as being obsessed with eating, I was drawn to the cooking process. My mum taught me about the foundations of flavour, about balancing sweet with salty and vice versa, or cutting through rich flavours with something acidic like lemon juice or vinegar.
Now whenever I think of a new flavour combination, I jot it down on my phone and then enter it into a spreadsheet! Ingredients such as miso and chilli are so versatile and work brilliantly in both bakes and savoury dishes.
I’ve always been a flavour-led cook – I don’t care how things look, I just want them to taste good! And every single recipe in my book features flavours and ingredients that I genuinely love.
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SERVES 4 as a side V Vn GF DF
HANDS-ON TIME 10 mins
TOTAL TIME 40 mins
GARLIC GREEN BEANS WITH CRISPY CHICKPEAS
‘I love green beans the way Americans cook them at Thanksgiving – usually in a casserole with some fried onions or shallots. Here I’ve added extra texture with crispy roasted chickpeas and nutty sesame seeds, tossing the green beans in a wok to get some lovely char for even more flavour.’
◆ 1 x 400g tin chickpeas
◆ 2 tbsp olive oil
◆ 2 tsp garlic granules
◆ ½ tsp paprika
◆ ½ tsp fine sea salt
◆ ½ tsp ground black pepper
◆ 3 tbsp sesame see
