Centrepiece : Helen Graham

British chef Helen Graham is based in London.

She gained experience at Middle Eastern and Mediterranean restaurants including The Palomar and The Barbary, as well as the Ottolenghi Test Kitchen, before spending five years as Executive Chef at Bubala, a London restaurant known for its vegetable-focused Middle Eastern cuisine.

In Centrepiece, Helen Graham brings vegetables from the sidelines to the centre of the plate through 100 vegetarian recipes.

Drawing inspiration from the cuisines of the Middle East and North Africa, together with her Ashkenazi Jewish culinary heritage, she uses spices, herbs, and sauces to transform vegetables into distinctive and flavourful dishes.

Divided into starters, mains, sides, and desserts, the book includes dishes such as harissa-roasted carrots with mango labneh and mint, cabbage with date butter and tahini, and potato salad with basil zhoug and coconut crunch.

The sweet section includes creations such as chocolate cake with za'atar and cherries, as well as babka with poppy seeds and orange blossom, reflecting both Middle Eastern influences and Graham's own culinary roots.

By highlighting the individual character of vegetables and combining them with the spices and seasonings of the Middle East and North Africa, Helen Graham turns them into the centrepiece of the meal. Through 100 recipes, the book offers an insight into her distinctive approach to vegetable-led cooking.