Centrepiece

Bold, vibrant recipes to put vegetables in the spotlight

By: Helen Graham

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Hardcover | 7 April 2026 | Edition Number 1

At a Glance

Format
Hardcover

Dimensions(cm)
25.3 x 19.7 x 2.1

Hardcover

RRP $65.00

$48.99

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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.

Industry Reviews

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. - Jay Rayner

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