THIS TITLE WILL BE RELEASED ON APRIL 28TH, 2026. RESERVE YOUR COPY NOW AND WE'LL HAVE IT OUT TO YOU THE MOMENT IT COMES IN.

ALL PREORDERS RECEIVE 20% OFF.

ORDERS THAT INCLUDE BOTH IN-STOCK & PREORDER ITEMS WILL SHIP OUT ONLY WHEN THE PREORDER HAS COME IN.

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 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.

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

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. Those influences are all well represented here in her debut cookbook.

Details
Hardcover / 224 pages
Published 28 April 2026