MAKE MEALTIMES A VIBRANT CELEBRATION OF GOOD FOOD, WITH THE NEW EXCLUSIVE RANGE OF TABLEWARE FROM LEON + JOHN LEWIS & PARTNERS
Bright colours, eco choices and fun designs combine in the latest LEON + John Lewis & Partners table and picnicware collaboration. ‘We really focused on what you might need to cook, serve and eat good and healthy food at every mealtime,’ says Emma Stanley-Brown, Partner & Junior Buyer, Cookshop.
‘I love the idea we’ll be bringing brightness and joy into people’s homes and kitchens,’ says Rebecca Di Mambro, head of marketing at LEON. ‘We’ve always applied the same thought process to our collaboration as we do when creating a dish or designing a new restaurant. We take inspiration from nature – whether that’s flavour, colour or natural patterns.’
LEON is credited with creating the category of ‘naturally fast food’ – food that tastes good, does you good, is affordable and is kind to the planet. It has always championed seasonal, Mediterranean-inspired and free-from food, being the first to display nutritional symbols on its menus. And this spring, the chain transformed 12 of its restaurants into LEON mini-supermarkets, to give customers access to quality fresh food and ready meals, while offering a solution to help alleviate some of the strain placed on supermarkets.
The new LEON + John Lewis & Partners collection, with its Mediterranean palette of red, orange, green and blue, also comes with some great ethical and eco credentials. ‘We’ve included beeswax wrap, which is a great alternative to cling film, potato starch straws, which are biodegradable, FSC wood and bamboo-fibre picnicware,’ says Emma.
And of course, the collection looks great, too. ‘We got so excited about the Supper Club pieces because of the natural reaction formed when two glazes contact, creating a paler mid-blue section in the middle of the design,’ says Rebecca. ‘Look at the neutral underside of the bright plates, unglazed to contrast more strongly with the gloss bright eating side.
‘At a time when we’re spending more time at home, the pieces will be getting plenty of use,’ she continues. ‘I really like the pasta bowl – it’s shallower and smaller than most on the market, making it perfect for a mid-morning or afternoon snack. I also hope the picnicware will get lots of use. We were so pleased to be able to bring out a picnic set using a sustainable material such as bamboo and love how the colours and designs have translated onto them.’
Rebecca also loves the Prep Station Chopping Board with its plate insert. ‘We were so glad this idea came to life. A LEON dinner plate slots underneath the board, so you can swipe any discarded ends or leaves onto it and put them straight in the bin, with no mess or fuss.’
With mealtimes taking on a new significance in households across the country as we gain a new appreciation for the simple pleasures of cooking and baking, maybe it’s time to give your culinary exploits the vibrant setting they deserve.
Plates, Plates for four; tumblers, Plates for four
Dip bowls, Dip bowls for four (back in stock June)
Teatowels, oven gloves, coming soon
“We’re pushing the boundaries on materials with reusable beeswax wraps and biodegradable potato starch straws”
Board, £45; lunch wraps, £20 for three; dinner plates, £10 each; side plate, £8; tumblers, £15 for four; storage jar, £10
Cooler bag, Cooler bag; smoothie cup, Smothie cup
Utensil pot, Utensil pot; storage jars, Storage jars each
Dip Bowls, Dip bowls for four (back in stock June)
LEON’s Lentil Masala
Recreate LEON’s famous masala in your kitchen, then serve on LEON + John Lewis & Partners tableware
Ingredients (serves 4)
150g uncooked lentils
1 tablespoon cooking oil
½ teaspoon each of cumin and mustard seeds
1 small onion, half finely sliced, half grated
2 cloves of garlic, crushed
1 teaspoon peeled and finely grated ginger
½ green chilli, deseeded and finely sliced
1 small carrot, very finely diced
½ celery stick, finely diced
1 teaspoon ground cumin
1 teaspoon ground coriander
1½ teaspoons sweet smoked paprika
2 heaped teaspoons medium curry powder
1 tablespoon apple cider vinegar
2 teaspoons tomato puree
100ml passata
200ml full-fat coconut milk
150ml vegetable stock
½ butternut squash, peeled and cut into 1cm pieces
75g kale or spring greens, stems removed and finely shredded
Brown or white rice, to serve
Fresh lemon juice, to serve
Method
Place the uncooked lentils in a saucepan and cover with 5cm depth of cold water. Bring to the boil, then reduce the heat and simmer until tender. Meanwhile, heat the oil in a large, deep pan with a lid over a medium heat. When hot, add the cumin and mustard seeds. As soon as the mustard seeds start to pop, add the sliced and grated onion, garlic, ginger, chilli, carrot and celery. Cook for 6 minutes, stirring often, until the sliced onion is translucent. Add all the spices and cook for 1 minute, stirring, until fragrant. Mix in 100ml water, then gently simmer for about 5 minutes, stirring occasionally. When the water has evaporated, the mixture seems thick and glossy, and oil is rising to the top, add the vinegar and tomato puree. Cook for 3-4 minutes, then add the passata, coconut milk, stock and butternut squash. Bring up to a simmer, cover and cook for 25 minutes until the squash is done – it should hold its shape. Taste the curry and season as needed. For the last 3-4 minutes of cooking, stir through the kale and the cooked lentils. Serve over rice, with a squeeze of lemon to finish.
