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'Leon serves food that is fresh, seasonal, locally sources and really good. The twist is that your food is served really fast. The double twist is how delicious it is.' - Vogue
The first Leon restaurant, in London's Carnaby Street, opened its doors in July 2004. For its founders - Henry Dimbleby, John Vincent and Allegra McEvedy - the aim was to change the face of fast food, by bringing fresh, wholesome cooking to the high street. Six months later, Leon was named the Best New Restaurant in Great Britain at the Observer Food Monthly Awards. The menu is based around bold flavours, using simply-cooked fresh, local, natural ingredients with an emphasis on seasonal dishes; it also reflects how our eating habits change as the daylight house get longer and shorter.
This is a book of two halves. The Ingredients Book arms you with everything you need to know about the basic building blocks of any recipe. LEON chooses its ingredients above all for their flavour and healthiness but also with a view to the world we live in, so that such shark-infested waters as sustainable fish are tackled and easy to navigate. LEON's top 250 fruits, vegetables, fish, meats, dairy and store cupboard ingredients are all given their own entries. Nutrition, a bit of history, flavour and the best way to get the most out of them are all covered, seasoned with a fair amount of random miscellany.
The second half is The Recipe Book, where you can put your newly found knowledge of ingredients to great use with over 140 recipes: some are familiar favourites taken from LEON's menus such as the Original Superfood Salad, Moroccan Meatballs or Magic Mackerel Couscous and, for LEON Lovers everywhere, at last a recipe for the coveted LEON Better Brownie. Plus there are some recipes from the founders, their friends and those who helped make LEON what it is today, like Fred's Millennium Octopus and David Dimbleby's Spanish Omelette.
LEON's food message is a simple and honest one - cook and eat with the best ingredients available and don't forget the naughty bits that are so necessary for a fully-rounded life.
Big Table, Busy Kitchen is the ultimate celebration of food, home, love and life by renowned chef and bestselling food writer Allegra McEvedy. Inspired by her mother's handed-down recipe collection, the source of so many happy meals and memories, Allegra lovingly created this extraordinary cookbook not only for her own daughter but for all families to turn to and treasure through a lifetime of cooking and eating.
This is a delicious journey through 200 glorious recipes, from first bakes to first loves, feeding the family to feeding your friends, compulsory veg to nursery puddings and everything in between. With recipes that are as achievable and delicious as they are inventive and engaging, accompanied by stunning photographs, vibrant page design and charming hand-drawn illustrations that will make you smile, this is everything a family cookbook should be.
Delicious and easy recipes, inspired by the beloved stories by Enid Blyton. Bake your own pop-cakes and google buns, and wash them down with homemade ginger beer!
Have you ever dreamed of having picnics with the Famous Five, midnight feasts with the Malory Towers girls or party teas with the Folk of the Faraway Tree? With this cookbook, inspired by Enid Blyton's stories, you can! Packed full of yummy recipes, lively artwork and extracts from Enid Blyton's stories, this cookbook will inspire children - and the whole family - to get busy in the kitchen. It's the perfect way to share the pleasure of making and eating food with your child. There are 42 exciting new recipes designed by top chef and Junior Bake Off TV judge, Allegra McEvedy, with fabulous illustrations by Mark Beech and glorious food photography too.
Learn how to eat better and spend less with deliciously easy recipes
'Delicious, thrifty, inspiring' GUARDIAN
Featuring over 100 mouth-watering recipes and practical tips, Economy Gastronomy will help you to cook simple, better food, and along the way save you a lot of money
With this essential cookery companion, you will learn how to . . .
- Get two, or even three, meals out of one basic ingredient
- Turn leftovers into new and exciting dishes
- Stock your cupboards so there's always a meal in the house
- Shop seasonally, freeze and store food
- Plan your meals and shrink your food bills
With breakfasts, lunch, dinner, snack and treat ideas, you'll be making luxurious meals without spending a fortune or discarding surplus food in no time. Recipes include:
- Caramelised onion and Cheshire cheese tart
- Onion bhajis, tarka dahl and almond rice
- Spinach, ham and ricotta gnocchi
- Chinese-style crispy duck
Filled with money-saving hacks and no-nonsense recipes, Economy Gastronomy will teach you how to use and spend less, without scrimping on flavour.