{"product_id":"9781783256655","title":"Centrepiece : Bold, vibrant recipes to put vegetables in the spotlight","description":"\u003ch3\u003eAuthor: Helen Graham\u003c\/h3\u003e\u003ch4\u003eGeneral cookery \u0026amp; recipes\u003c\/h4\u003e\u003ch5\u003ePublished on 9 April 2026 by Octopus Publishing Group (Hamlyn) in the United Kingdom.\u003c\/h5\u003e\u003ch4\u003eHardback | 224 pages\u003cbr\u003e196 x 254 x 20mm | 892g\u003c\/h4\u003e\u003chr\u003e\u003cp\u003e'Helen carries the torch for all the ingredients I love most. Vegetables behaving exactly as they should. A cook after my own heart.' - YOTAM OTTOLENGHI 'Original, do-able, unquestionably delicious vegetable recipes. I love this book.' - ANNA JONES'Helen's recipes are the most exciting thing to have happened to vegetables since Ottolenghi.' - MEERA SODHA'Helen has a thrillingly unique way with flavours, which makes you look at familiar ingredients anew.' - JAY RAYNERA celebration of bold, vibrant vegetarian dishes designed to inspire, delight and put vegetables exactly where they belong: centre 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. Contents includes:- The Meal Before the Meal, including Mushrooms Skewers with Tamari \u0026amp; Pomegranate and Halloumi \u0026amp; Ricotta Fritters with Spiced Lemon Syrup- The Main Event, including Harissa Roast Carrots, Mango Labneh \u0026amp; Mint and Hispi Cabbage with Date Butter \u0026amp; Tahini- On the Side, including Potato Salad with Basil Zhoug \u0026amp; Coconut Crunch and Hawaij Roast Potatoes with Preserved Lemon Roast Shallots- Something Sweet, including Za'atar \u0026amp; Cherry Chocolate Fridge Cake Bars and Poppy Seed \u0026amp; Orange Blossom BabkaHelen 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.\u003c\/p\u003e","brand":"Helen Graham","offers":[{"title":"Default Title","offer_id":58288081469765,"sku":"9781783256655","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0994\/3721\/6069\/files\/9781783256655.jpg?v=1781597089","url":"https:\/\/stripyduckbookshopcafe.co.uk\/products\/9781783256655","provider":"The Stripy Duck Bookshop Café","version":"1.0","type":"link"}