The new LEON cookbook Big Flavours is out in Spring 2025.
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Award-winning restaurant Leon brings you more than 100 easy vegetarian recipes that can be made using only one pot.
LEON are back with a collection of more than 100 fuss-free, full-of-flavour recipes for vegetarian and vegan main course dishes that you can create with only one cooking pot, pan or baking tray.
Enjoy simple-to-follow, satisfying recipes that are perfect for any occasion, whether you are looking for a mid-week supper, a quick weekend lunch or something impressive (but easy) for friends or family. From fiery tray bakes to comforting casseroles, LEON Happy One-pot Vegetarian is all about the food and not the washing up. Chapters include Lunchy Brunchy, Fast & Easy, Food for Friends, Light & Simple and Slow & Hearty.
Recipes include:
- Green Shakshuka
- Baked Coconut Curry Noodles
- Kale, Hazelnut & Orange Salad
- Mushroom Tostadas
- Slow Cooked Aubergine with Fennel
Reihe
Sprache
Verlagsort
Verlagsgruppe
Produkt-Hinweis
Maße
Höhe: 203 mm
Breite: 203 mm
Dicke: 27 mm
Gewicht
ISBN-13
978-1-84091-803-8 (9781840918038)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Rebecca Seal has written about food and drink for the Financial Times, Evening Standard, the Observer, the Guardian, Red and The Sunday Times. Her cookbooks include Istanbul: Recipes from the heart of Turkey and Lisbon: Recipes from the heart of Portugal and LEON Big Salads, as well as co-authoring LEON Happy Soups, LEON Happy One-pot Cooking, LEON Fast Vegan, LEON Happy Curries, LEON Happy Fast Food and LEON Happy Guts with John Vincent and LEON Happy One-pot Vegetarian with Chantal Symons. Her first non-food book, called SOLO: How to Work Alone (And Not Lose Your Mind), was published in 2020. She lives in London with her husband and two small daughters. Chantal's passion for cooking was ignited when, as a teenager, she was diagnosed as allergic to dairy, eggs and wheat. She believes everyone should take joy and satisfaction from food and so she specializes in free-from cooking. Chantal has worked as a personal chef, caterer, restaurateur and in food product development. She was the development chef at LEON for two years, creating their bestselling rice box. She is co-author, with Rebecca Seal and John Vincent, of LEON Fast Vegan.
