Pioneering Vegetarian Cookery Writer Helen Graham

We welcome a pioneering new voice in Vegetarian Cookery with a celebration of bold, vibrant dishes designed to inspire and put vegetables exactly where they belong: centre stage.

YOTAM OTTOLENGHI "Helen carries the torch for all the ingredients I love most. Vegetables behaving exactly as they should. A cook after my own heart."

Drawing inspiration from the rich flavours of the Middle East, Spain and North Africa, this cookbook features 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.

Expect tastes of Potato Salad with Basil Zhoug & Coconut Crunch, Halloumi-Ricotta Fritters with Spiced Lemon 'Honey' and Hawaij Roast Potatoes with Preserved Lemon Roast Shallots and many more...

ANNA JONES "Original, do-able, unquestionably delicious vegetable recipes. I love this book."
JAY RAYNER: "Her bold plant-based cookery takes the Middle Eastern repertoire and shakes it by the scruff of the neck."

Talk, Demo & Tastings

Helen Graham is a celebrated chef and food writer based in London. Drawing on her Jewish diasporic roots, she pioneers innovative vegetable-forward cooking. She has worked at several prominent Middle Eastern restaurants including the Palomar, the Barbary and the Ottolenghi Test Kitchen. Helen was Executive Chef at renowned vegetarian restaurant Bubala. Helen was selected as a rising star by Jay Rayner, and she made her debut television appearance on Sunday Brunch. Her recipes have appeared in Great British Chefs, House & Garden, The Guardian, Vogue, Delicious Magazine, Ocado Life Magazine, the Financial Times and The Observer.