Henry Dimbleby – författare

The new LEON cookbook Big Flavours is out in Spring 2025.***''The dream is to bring really good food at a good price to as many people as possible. It makes Leon sound like a new religion. If so, it''s one that can count our judges as among its growing congregation of worshippers.'' - Observer Food Monthly AwardsThe first Leon restaurant, on London''s Carnaby Street, opened its doors in July 2004, aiming to change the face of fast food by bringing fresh, wholesome cooking to the high street. Since then Leon has grown to more than 55 restaurants, including in Washington DC. Leon''s food message is a simple and honest one that hasn''t changed since the opening of that first branch - cook and eat with the best ingredients available and don''t forget the naughty bits that are necessary for a fully-rounded life.Leon Naturally Fast Food is a book of two halves. The first is Fast Food, which contains recipes for every occasion that take a maximum of 20 minutes to prepare: from a work day breakfast and children''s meals to simple suppers and party food. The second half is Slow Fast Food, which contains meals that can be made in advance when you have the time, to enjoy when you don''t. The wide range of recipes will satisfy both the experienced cook and the culinary adventurer in search of inspiration.

The new LEON cookbook Big Flavours is out in Spring 2025.***''Leon is the future.'' - The TimesClaire Ptak, co-author of Leon: Baking & Puddings, baked Prince Harry and Meghan Markle''s wedding cake.Leon: Baking & Puddings contains more than 100 sweet and savoury recipes for all occasions, all year round, for everyone from the novice cook to the baking aficionado. Following the Leon principle that what tastes good can also do you good, three-quarters of the recipes are sugar, dairy, wheat or gluten free - so there''s plenty to indulge in even if you have a food allergy, an intolerance or one eye on your waistline. Contains recipes for every day to enjoy as often as you like, such as granolas, cakes, breads and pizzas, as well as recipes for all sorts of special occasions, from birthdays and Christmas to weddings and even funerals. Flourless chocolate fudge cake, toffee apples, caramelized onion and olive tart, plum ice-cream - there is something in here to tickle every fancy.

The new LEON cookbook Big Flavours is out in Spring 2025.***''Leon is the future'' - The TimesMake the most of the fresh vegetables available in markets, allotments, veg boxes and supermarkets to quickly pull together delicious vegetarian meals. The philosophy at the heart of this book is about cooking and eating tasty, healthy fast food made from sustainable ingredients. Eating less - or no - meat has become key to the way many of us cook and this collection of more than 150 really simple, really fast recipes, is a treat for vegivores everywhere. The first part of the book offers Star Turns, those vegetable-based dishes that can stand alone as a whole meal, with ideas for Breakfast & Brunch, Pasta, Grains & Pulses, Pies & Bakes, Rice & Curry and Kids while the second part, Supporting Cast, explores accompaniments and smaller plates with chapters on Grazing Dishes, Sides, and Pickles, Salsas, Chutneys & Dressings.Recipes include: - Asparagus & Wild Garlic Frittata - Jackson Pollock Salad- Squash Risotto - Black Bean Chocolate Chilli - Stuffed Aubergine Curry