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Happy Leons: Leon Happy One-pot Vegetarian

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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. 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. p>Read about how we’ll protect and use your data in our Privacy Notices. Come down the travelators, exit Sainsbury's, turn right and follow the pedestrianised walkway to Crown Walk and turn right - and Coles will be right in front of you. From fiery tray bakes to comforting casseroles, LEON Happy One-pot Vegetarian is all about the food and not the washing up.

Start the New Year afresh with seventy-five one-tin recipes: half vegan, half vegetarian, all delicious. She believes everyone should take joy and satisfaction from food and so she specializes in freefrom cooking.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 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. Chantal Symons (Author) Chantal's passion for cooking was ignited when, as a teenager, she was diagnosed as allergic to dairy, eggs and wheat.

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. She is also a champion barbecuer, and has won several competitions including Jamie Oliver's 'Big Feastival'.Spices have played an intrinsic part in the human story, running through history, geography, anthropology, politics, religion, culture, art and design.

It may not be reproduced in any way whatsoever without the prior consent of Waitrose Limited nor without due acknowledgement. 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. Claudia Roden For over 1000 years, Borough has served the people of London, and now welcomes 12 million visitors a year. Packed full of beautiful photography, much of it shot on location at Borough throughout the year, this is a cookbook that will inspire food lovers and home cooks everywhere, even if they only follow Borough Market from afar. 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.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. 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. 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.

From flexitarians to families, this book is for anyone who wants to eat easy veg-based meals that fit around their busy lives. p>The data controller is Octopus Book Group Limited. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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. 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. 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.

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