Happy Leons: Leon Happy One-pot Vegetarian
About this deal
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. 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. 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 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. 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.
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. 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. From flexitarians to families, this book is for anyone who wants to eat easy veg-based meals that fit around their busy lives. 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. Start the New Year afresh with seventy-five one-tin recipes: half vegan, half vegetarian, all delicious.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. p>The data controller is Octopus Book Group Limited. 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.
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.
She believes everyone should take joy and satisfaction from food and so she specializes in freefrom cooking.