JAY RAYNER: 'Helen Graham has a thrillingly unique way with flavours, which makes you look at familiar ingredients anew. Her bold plant-based cookery takes the Middle Eastern repertoire and shakes it by the scruff of the neck'.Make your veg the star of the show with these vibrant, creative and flavour packed recipes!Inspired by the rich flavours and dishes of the Middle East, Spain and North Africa, as well as by Helen Graham's Ashkenazi Jewish heritage, these are bold vegetarian recipes that put veg centre stage. With accessible ingredients and simple methods, Helen's mouthwatering combinations of spices, herbs and condiments elevate veg into something truly showstopping. Chapters include:- Dips & Breads, including Caramelised Ginger & Pomegranate Aubergine and Whipped Miso Carrot- Mezze & Snacks, including Shiitake, Cumin & ginger Skewers and Parsnip Chips with Poppyseed Honey- Mains, including Courgettes with Peanut Tahini and Butternut Squash stuffed with Crispy Gochujang Rice- Salads & Sides, including Sticky Tomato Rice Cake and Hawaij Roast Potatoes- Sweet, including Z'attar Chocolate Fridge Cake and Yoghurt & Meringue Semi FreddoHelen Graham was Executive Chef at renowned London restaurant Bubala for 6 years, following working at critically acclaimed restaurants the Palomar and the Barbery, as well as the Ottolenghi Test Kitchen.
