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The Leon young chefs competition


Winner of the month September 2016

Winner of the month September 2016



1 litre vegetable stock
2 tablespoons olive oil
1 teasp butter
1 onion finely chopped
375g risotto rice
125ml white wine
2 tablespoons freshly grated parmesan cheese
salt and freshly ground black pepper
2 tablespoons olive oil
2 cloves of garlic
I red pepper - cut in chunks
1 yellow pepper - cut in chunks
1 green pepper - cut in chunks
1 mild red chilli sliced (we didnt add this)

Why did Christopher make this dish?

To make a healthy dinner. The recipe is in the Leon Family and Friends book.

How to make Traffic Light Risotto

1. Make the basic risotto blanco:
Pour the stock into a large saucepan and bring to a gentle simmer. Keep it there, quivering away
In a separate pan, heat the oil and then the butter over a medium heat. When the butter begins to foam, add the onion and cook gently until its soft for about 5 minutes. Add the rice and stir until all the rice is evenly coated with butter and oil
Now add the wine stir it into the rice and when its almost completely basorbed, add the first ladle of hot stock, just enough to cover the rice. Turn down the heat to low-to-medium and keep stirring so that the rice doesnt stick.
As the rice absorbs the liquid, keep adding stock in smaller and smaller quantities until the rice is just cooked. This can take up to 20 mins

2. While you are cooking the rice, heat the olive oil in a frying pan over a medium heat. Add the garlic and saute until it begins to colour. Add the chilli and the peppers and stir. Season with a pinch of salt and cook, stirring occasionally until the peppers are soft and hot. Set them aside until the risotto is ready

3. When the rice is cooked, take it off the heat and stir in the peppers, then taste, adjust the seasoning as required and serve

Christopher's dishes

Made by We Are Telescopic