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A celebration of bold, vibrant vegetarian dishes designed to inspire, delight and put vegetables exactly where they belong: center stage. Helen Graham was Executive Chef at the ren owned London restaurant Bubala for 5 years, following her time working at acclaimed restaurants The Palomar and The Barbary, as well as the Ottolenghi Test Kitchen. Drawing inspiration from the rich flavours of the Middle East and North Africa, as well as Helen’s Ashkenazi Jewish heritage, this debut 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.Featured chapters and recipes include: The Meal Before the Meal: Mushrooms with Tamari & Pomegranate Skewers and Halloumi-Ricotta Fritters with Spiced Lemon 'Honey' The Main Event: Harissa Roast Carrots, Mango Labneh & Mint and Hispi Cabbage with Date Butter & Tahini On the Side: Potato Salad with Basil Zhoug & Coconut Crunch and Hawaij Roast Potatoes with Preserved Lemon Roast Shallots Something Sweet: Za'atar & Cherry Chocolate Refrigerator Cake Bars and Poppy Seed & Orange Blossom Babka DetailsHardcover / 224 pagesPublished 28 April 2026 Show more