The new LEON cookbook Big Flavours is out in Spring 2025.
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‘Leon is the future’ – The Times
Make the most of the fresh vegetables available in markets, allotments, veg boxes and supermarkets to quickly pull together delicious vegetarian meals.
The philosophy at the heart of this book is about cooking and eating tasty, healthy fast food made from sustainable ingredients. Eating less – or no – meat has become key to the way many of us cook and this collection of more than 150 really simple, really fast recipes, is a treat for vegivores everywhere.
The first part of the book offers Star Turns, those vegetable-based dishes that can stand alone as a whole meal, with ideas for Breakfast & Brunch, Pasta, Grains & Pulses, Pies & Bakes, Rice & Curry and Kids while the second part, Supporting Cast, explores accompaniments and smaller plates with chapters on Grazing Dishes, Sides, and Pickles, Salsas, Chutneys & Dressings.
Recipes include:
– Asparagus & Wild Garlic Frittata
– Jackson Pollock Salad
– Squash Risotto
– Black Bean Chocolate Chilli
– Stuffed Aubergine Curry
***
‘Leon is the future’ – The Times
Make the most of the fresh vegetables available in markets, allotments, veg boxes and supermarkets to quickly pull together delicious vegetarian meals.
The philosophy at the heart of this book is about cooking and eating tasty, healthy fast food made from sustainable ingredients. Eating less – or no – meat has become key to the way many of us cook and this collection of more than 150 really simple, really fast recipes, is a treat for vegivores everywhere.
The first part of the book offers Star Turns, those vegetable-based dishes that can stand alone as a whole meal, with ideas for Breakfast & Brunch, Pasta, Grains & Pulses, Pies & Bakes, Rice & Curry and Kids while the second part, Supporting Cast, explores accompaniments and smaller plates with chapters on Grazing Dishes, Sides, and Pickles, Salsas, Chutneys & Dressings.
Recipes include:
– Asparagus & Wild Garlic Frittata
– Jackson Pollock Salad
– Squash Risotto
– Black Bean Chocolate Chilli
– Stuffed Aubergine Curry