Centrepiece

<p><b>''Helen carries the torch for all the ingredients I love most. Vegetables behaving exactly as they should. A cook after my own heart.'' - </b><b>YOTAM OTTOLENGHI </b><b><br>''Original, do-able, unquestionably delicious vegetable recipes. I love this book.'' - </b><b>ANNA JONES</b><b><br>''Helen''s recipes are the most exciting thing to have happened to vegetables since Ottolenghi.'' - </b><b>MEERA SODHA</b><b><br>''Helen has a thrillingly unique way with flavours, which makes you look at familiar ingredients anew.'' - </b><b>JAY RAYNER</b><br><br><b><br>A celebration of bold, vibrant vegetarian dishes designed to inspire, delight and put vegetables exactly where they belon centre stage. <br></b><br>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. <br><br><b>Contents includes:</b><br>- <b>The Meal Before the Meal</b>, including Mushrooms with Tamari & Pomegranate Skewers and Halloumi-Ricotta Fritters with Spiced Lemon ''Honey''<br>- <b>The Main Event</b>, including Harissa Roast Carrots, Mango Labneh & Mint and Hispi Cabbage with Date Butter & Tahini<br>- <b>On the Side</b>, including Potato Salad with Basil Zhoug & Coconut Crunch and Hawaij Roast Potatoes with Preserved Lemon Roast Shallots<br>- <b>Something Sweet</b>, including Za''atar & Cherry Chocolate Refrigerator Cake Bars and Poppy Seed & Orange Blossom Babka<br><br><b>Helen Graham</b> 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.</p>