Leon Big
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The new LEON cookbook Big Flavours is out in Spring 2025.
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LEON was founded on the twin principles that food can both taste good and do you good. In this first book in their brand-new series, author and food journalist Rebecca Seal proves this with more than 100 mouthwatering ideas...
The new LEON cookbook Big Flavours is out in Spring 2025.
***
LEON was founded on the twin principles that food can both taste good and do you good. In this first book in their brand-new series, author and food journalist Rebecca Seal proves this with more than 100 mouthwatering ideas for hearty, healthy salads, ideal for any occasion.
From portable salads to bring to work to salad platters for leisurely weekend lunches, this brand-new recipe collection from the brand behind the hugely successful LEON Happy Salads proves that there is much more to a salad than a few damp leaves.
Recipes include:
LEON Winter Slaw with Crispy Chicken
Spiced Crispy Duck with Watermelon
Honeyed Harissa Roots & Grains
Halloumi Fries with Pomegranate, Fennel & Chicory
Crab Cake & Mango
Chipotle Steak with Griddled Spring Onions
LEON Rainbow Salad with Harissa
Griddled Hispi & Crispy Tofu
If you love lunches which pack a punch and suppers with attitude, then this collection of more than 100 flavourful dishes from LEON is the one for you. From fiery coconut noodles to miso-spiked aubergine, caramel pork to blueberry blondies, this book is all about turning flavours up to...
Read moreIf you love lunches which pack a punch and suppers with attitude, then this collection of more than 100 flavourful dishes from LEON is the one for you. From fiery coconut noodles to miso-spiked aubergine, caramel pork to blueberry blondies, this book is all about turning flavours up to their max - be they deliciously salty, sour, spicy or sweet.
Recipes include:
- Sweetcorn and jalapeño breakfast fritters with avocado and salsa
- LEON makhani squash curry
- Pasta al limone
- Chicken and coconut curried noodles
- Blackened trout tacos with aji verde
- Potato bread with garlic and anchovy herbed butter
- Miso apple tarte tatin with vanilla mascarpone
