Happy Leons: Leon Happy One-pot Vegetarian

Product Information

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. 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.

Chantal Symons (Author) Chantal's passion for cooking was ignited when, as a teenager, she was diagnosed as allergic to dairy, eggs and wheat. p>Read about how we’ll protect and use your data in our Privacy Notices. 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.This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here. 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. 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. 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. 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.With all seventy-five recipes in this book, you simply pop your ingredients in a tin and let the oven do the work. 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. 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.