Leon Fast & Free: Free-From Recipes for People Who Really Like Food by Jane Baxter and Henry Dimbleby and John Vincent

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  • Celeriac pasta

    • Victoria_from_London on April 05, 2021

      Just idea of using thin strips of briefly boiled celeriac as pasta - actually really great; quicker than pasta; really enjoyed this. Especially good with a pungent sauce like anchovies, garlic, chilli, broccoli, parmesan; covers the tangy edge to celeriac taste.

  • Carrot top pesto & carrots

    • Hannaha100 on October 14, 2020

      Made just the carrot top pesto. This is one of those "use the whole veg" recipes so didn't actually specify how many carrot tops to use which was a little frustrating (I had already separated them and used the carrots in something else). I had to guess the amounts. Carrot tops are growing on me - they remind me of parsley but slightly earthy/bitter and a bit chewy/tough. Cutting them up smaller definitely helps. Ate some on a sandwich and some on pasta and it was nice. Not better than basil pesto but nice enough to repeat to use the tops up.

  • Tofu adobo

    • hbakke on August 21, 2021

      This was great served over cauliflower rice. The sauce was very flavorful and a little spicy from all the black pepper. It would have been better if not for the old, tough green beans I had. I would go with a much fresher, thinner green bean if I make this again.

  • Bean & sauerkraut soup

    • hbakke on August 17, 2021

      Yum! This had a Reuben sandwich vibe from the caraway seeds and sauerkraut. I simplified the recipe by cooking the beans and kohlrabi in the pressure cooker for 25 minutes, then adding it to the pan I used to cook the onions and sauerkraut. I didn't rinse the sauerkraut because I like the flavor and added a dollop for garnish at the end. I would make this again.

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  • ISBN 10 1840917326
  • ISBN 13 9781840917321
  • Published Feb 07 2017
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Conran

Publishers Text

'LEON was the first restaurant on the high street to pay attention to a new way of eating - championing gluten-, dairy- and sugar-free food. We've always done it. It's always done us and our customers good. Now it's time to stop it being a secret.' - John Vincent, LEON co-founder

Each recipe in this beautiful cookbook is completely gluten- and dairy-free, with some formed from a paleo diet. From recipes for gluten-free Spaghetti Vongole to chocolate beetroot cake, breakfast dahl to chicken and olive tagine, this book contains recipes for every meal of the day and every occasion, and proves that a free-from menu can be utterly delicious.

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