Centrepiece: Bold, vibrant recipes to put vegetables in the spotlight

Temporarily out of stock

‘Helen carries the torch for all the ingredients I love most. Vegetables behaving exactly as they should. A cook after my own heart.’ – YOTAM OTTOLENGHI

‘Original, do-able, unquestionably delicious vegetable recipes. I love this book.’ – ANNA JONES

‘Helen’s recipes are the most exciting thing to have happened to vegetables since Ottolenghi.’ – MEERA SODHA

‘Helen has a thrillingly unique way with flavours, which makes you look at familiar ingredients anew.’ – JAY RAYNER





A celebration of bold, vibrant vegetarian dishes designed to inspire, delight and put vegetables exactly where they belong: centre stage.



Drawing inspiration from the rich flavours of the Middle East and North Africa, as well as Helen Graham’s Ashkenazi Jewish heritage, this cookbook features 100 inventive, vegetable-based recipes that will transform your table. With accessible ingredients and simple methods, Helen’s flavour-packed combinations of spices, herbs and sauces elevate vegetables into something truly showstopping.



Contents includes:

– The Meal Before the Meal, including Mushrooms Skewers with Tamari & Pomegranate and Halloumi & Ricotta Fritters with Spiced Lemon Syrup

– The Main Event, including Harissa Roast Carrots, Mango Labneh & Mint and Hispi Cabbage with Date Butter & Tahini

– On the Side, including Potato Salad with Basil Zhoug & Coconut Crunch and Hawaij Roast Potatoes with Preserved Lemon Roast Shallots

– Something Sweet, including Za’atar & Cherry Chocolate Fridge Cake Bars and Poppy Seed & Orange Blossom Babka



Helen Graham was Executive Chef at renowned London restaurant Bubala for 5 years, following working at critically acclaimed restaurants the Palomar and the Barbary, as well as the Ottolenghi Test Kitchen.

Format: Hardback
Pages: 224
Imprint: HAMLYN DIV OF HACHETTE
Publication date: 07/04/2026