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Happy Leons: Leon Happy One-pot Vegetarian

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From alligator pepper seeds which, in the Yoruba culture, are given to newborn babies to taste a few minutes after birth, to charoli seeds, which are used in traditional Indian sweets eaten during the festival of Holi, and caraway seeds, which were added to medieval love potions, each spice has its own significance in the lives of the people who use it. Spices have played an intrinsic part in the human story, running through history, geography, anthropology, politics, religion, culture, art and design. From fiery tray bakes to comforting casseroles, LEON Happy One-pot Vegetarian is all about the food and not the washing up. 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. It will change the way we understand spices and the role they play in defining not only our food but also our place in the world.

Start the New Year afresh with seventy-five one-tin recipes: half vegan, half vegetarian, all delicious. Chantal Symons (Author) Chantal's passion for cooking was ignited when, as a teenager, she was diagnosed as allergic to dairy, eggs and wheat. Rebecca Seal (Author) Rebecca has written about food and drink for the Financial Times, Evening Standard, the Observer, the Guardian, Red and The Sunday Times.

From flexitarians to families, this book is for anyone who wants to eat easy veg-based meals that fit around their busy lives. 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. Claudia Roden For over 1000 years, Borough has served the people of London, and now welcomes 12 million visitors a year. Iranian food blogger and cook, Maryam Sinaiee, takes us through a full year in the Persian kitchen, explaining the stories and traditions behind each delicious dish. Her cookbooks include Istanbul: Recipes from the heart of Turkey and Lisbon: Recipes from the heart of Portugal, as well as co-authoring LEON Happy Soups, LEON Happy One-pot Cooking, LEON Fast Vegan, LEON Happy Curries and LEON Happy Fast Food with John Vincent.

With all seventy-five recipes in this book, you simply pop your ingredients in a tin and let the oven do the work. This gorgeous collection takes you on a tour of the four seasons of Borough, from Apple Day in October, to the switching on of the Christmas lights, to Easter and Midsummer, with the most delicious recipes highlighting the very best of those celebrations.The essence of each spice is explored in a brief history peppered with interesting anecdotes and tips, and accompanied by reproductions of surface decoration from Owen Jones's original book, The Grammar of Ornament. The story of spice is really the stories of human relationships, from growers and traders to cooks and explorers, all starting with a tiny seed. She believes everyone should take joy and satisfaction from food and so she specializes in freefrom cooking. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here. From Lamb and Aubergine Stew and Baked Fish with Tamarind to Rosewater Ice Cream and Saffron Rice Pudding, Maryam's recipes reveal the diverse range of flavours that make up this unique cuisine.

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