JAY RAYNER: ''Helen Graham has a thrillingly unique way with flavours, which makes you look at familiar ingredients anew. Her bold plant-based cookery takes the Middle Eastern repertoire and shakes it by the scruff of the neck''. Make your veg the star of the show with these vibrant, creative and flavour packed recipes! Inspired by the rich flavours and dishes of the Middle East, Spain and North Africa, as well as by Helen Graham''s Ashkenazi Jewish heritage, these are bold vegetarian recipes that put veg centre stage. With accessible ingredients and simple methods, Helen''s mouthwatering combinations of spices, herbs and condiments elevate veg into something truly showstopping. Chapters include: - Dips & Breads , including Caramelised Ginger & Pomegranate Aubergine and Whipped Miso Carrot - Mezze & Snacks , including Shiitake, Cumin & Ginger Skewers and Parsnip Chips with Poppyseed Honey - Mains , including Courgettes with Peanut Tahini and Butternut Squash stuffed with Crispy Gochujang Rice - Salads & Sides , including Sticky Tomato Rice Cake and Hawaij Roast Potatoes - Sweet , including Z''attar Chocolate Fridge Cake and Yoghurt & Meringue Semi Freddo Helen Graham was Executive Chef at renowned London restaurant Bubala for 6 years, following working at critically acclaimed restaurants the Palomar and the Barbery, as well as the Ottolenghi Test Kitchen.

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Helen Graham

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'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.