This is a book that glories in vegetables, in spices and, most of all, in flavour. I think — I hope — we have moved beyond those days when it would be described as a book for vegetarians, for while all the recipes in it are, indeed, either vegetarian or vegan, Centrepiece is most definitely for all of us who want to take joy in what we eat, and Helen Graham’s exuberant recipes truly show the way. She has her own style, she is her own person but I think many readers will know what I mean when I describe her vibe as School of Ottolenghi. There’s Caramelised Courgette (Zucchini) Dip with Dates and Fenugreek; Cumin Aubergine & Coriander Chutney; Sesame Chinese Leaf Skewers; Sweetcorn Ribs, Black Garlic & Chipotle Butter; Halloumi & Ricotta Fritters with Spiced Lemon Syrup; Black Lime & Sichuan Pepper Courgette Fritti; Spiced Farinata (think chick-pea/gram flour pancake) with Radicchio & Feta; Tamarind, Pumpkin, Confit Garlic & Orzo; Lime Pickle & Miso Roasted Sweet Potato; Cucumber, Rose & Nigella Seed Salad; Burnt Honey, Black Vinegar & Parmesan Radicchio; Salted Cinnamon, Pistachio & Dark Chocolate Cookies; Ice Cream with Syrup Caramel & Maple-Chilli Oil; and Rhubarb, Raspberry & Marzipan Crumble. Just writing this shortlist makes my taste buds tingle and my tummy rumble! It’s agonisingly hard to choose just one, but the recipe I am just delighted to be sharing with you today is her deeply dreamy No-Churn Muscovado Ice Cream with Ras el Hanout Raisins.
Centrepiece by Helen Graham, 9th April 2026, £28.00. Published by Hamlyn.
Photos by Yuki Sugiura.
