Centrepiece
‘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 with Tamari & Pomegranate Skewers and Halloumi-Ricotta Fritters with Spiced Lemon ‘Honey’
– 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 Refrigerator 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.
‘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 with Tamari & Pomegranate Skewers and Halloumi-Ricotta Fritters with Spiced Lemon ‘Honey’
– 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 Refrigerator 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.
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Reviews
Helen carries the torch for all the ingredients I love most. Her aubergines are gloriously, unapologetically aubergine, and courgettes play their many parts - ribbons, rounds, dips, fritti. Vegetables behaving exactly as they should. A cook after my own heart.
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.
Helen's recipes are the most exciting thing to have happened to vegetables since Ottolenghi.
Original, do-able, unquestionably delicious vegetable recipes. I love this book.