About Rebecca Seal | John Vincent

Rebecca Seal has written about food and drink for the Financial Times, Evening Standard, the Observer, the Guardian, Red and The Sunday Times. Her cookbooks include Istanbul: Recipes from the heart of Turkey and Lisbon: Recipes from the heart of Portugal, as well as co-authoring LEON Happy Soups, LEON Happy One-pot Cooking, LEON Fast Vegan and LEON Happy Curries with John Vincent. She is one of the food and drink experts on Channel 4’s Sunday Brunch. She lives in London with her husband and two small daughters. @bexseal

John Vincent is co-founder of LEON, which now has 70 restaurants (including in Amsterdam, Utrecht, Oslo and Washington, DC). He wrote LEON Naturally Fast Food with Henry Dimbleby, LEON Family & Friends with Kay Plunkett-Hogge, LEON Happy Salads and LEON Fast & Free with Jane Baxter and LEON Happy Soups, LEON Happy One-pot Cooking, LEON Fast Vegan and LEON Happy Curries with Rebecca Seal. He thinks that our relationship with food should be positive and joyous and that we need to listen more carefully to our gut, eat more good fats and less sugar. @johnv_leon

A large pot of pasta and chickpea soup, with a full white bowl next to it and a plate of shredded white parmesan.

Pasta e Ceci

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In an hour, you can have a hearty, healthy, and incredibly tasty pot of this traditional Roman soup—or stew, if you prefer. Blended chickpeas get thick in an instant.

A loaf of unsliced whole wheat bread sitting on a yellow cutting board with a blue-handled knife beside it

Homemade Whole Wheat Bread

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A standard loaf for beginner and experienced bakers alike, this whole wheat bread recipe turns out a superb product—tender crumb, chewy crust, and nutty flavor.