LEON

We've given our dishes a spooky makeover for Halloween. They look frighteningly good, dontcha think?

Which would you go for?

This is your final chance to get your hands on an exclusive GRUBBY X LEON recipe box! Available to order: https://bit.ly/4eOqmzl

Have you heard? The Nugget Society has landed.

An exclusive club packed with perks designed just for students. And we’re kicking things off with a tasty 25% off our menu.

Find out more: https://leon.co/the-nugget-society/

GRUBBY X LEON

4 exclusive recipes.

Sticky Korean BBQ Cauliflower, Crispy Souvlaki skewers, Med Veg Pesto Salad and Mexican Black Bean Salad.

There's something for every mood and occasion, so DIG IN.

AVAILABLE TO ORDER NOW on the menu for delivery until 30th October. Link in bio.

🧡 LUCKY £50 GIVEAWAY 🧡

It's competition time. We're giving away a £50 voucher to one lucky social media follower to celebrate the return of our Lucky Katsu.

All you have to do to be in with a chance of winning is:

🧡 Like our page
🧡 Comment below

T&Cs: Competition closes 14/10/2024 at 23:59. One winner will be selected at random from across Instagram/Facebook and contacted via DM by only. Please beware of fake accounts asking for personal information - we only ever ask for your email address.

It's time again for our Recipe Spotlight series, and this month we're sharing our Spicy Korean-Style Omelette Sandwich (LEON Happy One-Pot Vegetarian cookbook by Rebecca Seal & Chantal Symons)

Spicy, savoury, and sooo satisfying.

Ingredients:

2 slices of bread (we like sourdough as it’s great for gut health and is sturdy, but you can use whatever you prefer)
Butter
½ carrot, finely shredded
2 spring onions, finely chopped
A small handful of white cabbage, finely shredded
2 eggs
Pinch of salt
Vegetable oil, for cooking
Gochujang or hot/chilli sauce
Mayonnaise

Method:

Butter the outsides of the bread.

Place the shredded carrot, spring onion, and cabbage in a bowl and mix, then add the eggs and salt and mix thoroughly.

Place a frying pan over a medium heat and, when hot, pour in a splash of oil. Slide the omelette mixture into the pan and pat into the shape of your bread slices (if this doesn’t work and it spreads out, don’t worry — you can fold it into the right shape in a minute).

While the omelette is cooking, spread the unbuttered side of a slice of bread with a thin layer of gochujang (or drizzle over some hot/chilli sauce). Spread the other unbuttered side thinly with mayonnaise.

When the omelette is just about set, use a wide spatula to help slide it onto the gochujang-side of the first bread slice (you can fold it in half now, if it’s too big). Top with the mayonnaise side of the other slice of bread, meaning the buttered sides are both facing outwards. Place the sandwich back in the pan and cook on both sides until the bread is a light golden brown on the outside.

Pro tip: Take your sandwich up a level by adding in some optional extras. Cheese, shredded kimchi, and crispy fried onions can all be added when building the sandwich, before browning it.

Why our Chicken Caesar Burger rules the roost 🐓

NEWS DROP. This October we are excited to announce we're teaming up with GRUBBY, delivering BIG flavours to your door.

Together we've developed four banging recipes, each championing our Microwave Rice and influenced by flavours from around the world.

Boxes are AVAILABLE TO PRE-ORDER NOW for delivery from 3rd - 30th October.

To celebrate the collaboration, the lovely GRUBBY team are offering all LEON customers 40% OFF your first box + 25% OFF your next two boxes with the code LEON. Take a look and order here: https://bit.ly/4el3qHE

Spot the meatballs to WIN £50 👀

Tell us in the comments how many meatballs are in the picture for a chance to win a £50 LEON voucher.

You have to be following us to be eligable to win. Competition closes 03/10/24. You will be contacted after closing date via DM, from this account only.

We've got a collab dropping in a few days that we can't wait to share with you all.

TEASER...we've been getting very grubby working on this one 😉

We

It’s Organic September! So what better time to highlight our Triple-Certified Coffee?

We cannot espresso how much our coffee means to us. Ever since we started selling coffee in our restaurants, we’ve made sure to use the best beans we can. We've thought about the farmer, the flavour, and being as sustainable as possible.

Our coffee not only tastes great, but it’s Organic which means it’s better for you and for the farmers that grow our beans. Better for you, because our beans don't contain any artificial pesticides to help them grow faster. Better for farmers, because their soil is kept healthy for seasons to come.

Any guesses what might be landing on the menu next week? 👀

Next up on our Recipe Spotlight series: A Roast Tomato & Goats' Cheese Puff Tart. The perfect dinner table sharer.

Taken from our LEON Happy One-Pot Vegetarian cookbook, by Rebecca Seal & Chantal Symons.

Ingredients:

1 sheet of ready-rolled puff pastry (ideally all-butter, but Ve or DF as needed)
250g cherry tomatoes, halved
4 cloves of garlic, peeled and halved lengthways
1 tablespoon extra-virgin olive oil
1 egg, beaten
1 tablespoon fresh thyme leaves (ideally lemon thyme)
1 tablespoon pine nuts
75g rindless goats' cheese
Salt and freshly ground black pepper
Basil leaves, to serve

Method:

Remove the pastry from the fridge. Heat the oven to 200°C/400°F/gas mark 6.

Line a baking sheet with baking paper and arrange the tomatoes and garlic on it. Drizzle with the olive oil and season with salt and pepper. Toss gently to coat. Roast in the oven for 20 minutes, then remove the baking sheet from the oven and slide off the baking paper with the tomatoes on it.

Line the baking sheet with a fresh piece of baking paper and lay the pastry sheet on top. Use a sharp knife to draw a rim, about 1.5cm from the edge, all the way round. Inside the rim, use a fork to lightly prick the pastry all over, being careful not to make holes in it. Brush the pastry all over with the beaten egg and bake in the oven for 17 minutes.

Remove the pastry from the oven. If it has puffed up, gently deflate it by pressing it down—the easiest way is with another baking sheet resting on top. Arrange the roasted tomatoes and garlic evenly over the pastry. Scatter over the thyme leaves and pine nuts, then tear the goats’ cheese into small pieces and arrange on top.

Return to the oven for 10 minutes.

Remove and allow to stand for 10 minutes before finishing the tart with the basil leaves to serve.

Want that feeling? Join today: https://leon.co/roast-rewards/