Happy Leons: Leon Happy One-pot Vegetarian

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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. 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.

From fiery tray bakes to comforting casseroles, LEON Happy One-pot Vegetarian is all about the food and not the washing up. Claudia Roden For over 1000 years, Borough has served the people of London, and now welcomes 12 million visitors a year. 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. 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.

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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. 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. She is also a champion barbecuer, and has won several competitions including Jamie Oliver's 'Big Feastival'.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. She believes everyone should take joy and satisfaction from food and so she specializes in freefrom cooking. 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. With all seventy-five recipes in this book, you simply pop your ingredients in a tin and let the oven do the work. It may not be reproduced in any way whatsoever without the prior consent of Waitrose Limited nor without due acknowledgement.