LEON Big Flavours Cookbook: Salty • Sour • Spicy • Sweet by Rebecca Seal

  • Four ways with porridge: blood orange curd & chocolate hazelnut (page 9)

    from LEON Big Flavours Cookbook: Salty • Sour • Spicy • Sweet LEON Big Flavours Cookbook by Rebecca Seal

    • Categories: Breakfast / brunch; Cooking for 1 or 2
    • Ingredients: porridge oats; milk; chocolate hazelnut spread; oranges; cacao nibs; blood orange curd
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  • ISBN 10 1840918268
  • ISBN 13 9781840918267
  • Published Mar 13 2025
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Conran

Publishers Text

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 their max - be they deliciously salty, sour, spicy or sweet.

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