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, Centrepiece 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 include:

• 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 the renowned London restaurant Bubala for 5 years, following work at critically acclaimed restaurants the Palomar and the Barbary, as well as the Ottolenghi Test Kitchen.