A celebration of bold, vibrant vegetarian dishes designed to inspire, delight and put vegetables exactly where they belong: center stage.

Drawing inspiration from the rich flavors 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 flavor-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 Grahamwas 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.