Helen Graham's Vibrant Vegetable Recipes: A Culinary Exploration
In her acclaimed cookbook Centrepiece, Helen Graham presents a collection of innovative vegetable recipes that transform simple ingredients into extraordinary dishes. With photography by Yuki Sugiura, the book offers a visual and culinary feast, emphasizing bold flavors and creative techniques. These recipes are designed to inspire home cooks to elevate their vegetable preparations, making them the star of any meal.
Harissa Roast Carrots with Mango Labneh and Mint Salsa
This dish combines the robust spiciness of harissa with the sweet fruitiness of mango chutney. To prepare, whisk together olive oil, harissa, date syrup, and sea salt for the marinade. Toss whole peeled carrots in the mixture and roast at 220C for 25-30 minutes until golden and tender. Meanwhile, create a mint salsa with nigella seeds, hawaij, olive oil, lime zest and juice, mint leaves, and salt. For the mango labneh, mix labneh with mango chutney and turmeric. Serve by smoothing the labneh on a dish, piling the carrots on top, and spooning over the salsa.
Pickled Aubergines with Tahini Sauce
Inspired by Graham's time at The Palomar restaurant, this recipe features addictive fried and pickled aubergines. Deep-fry aubergine slices until golden, then layer them in a container with jalapeño and coriander. Pour over a mixture of white wine vinegar, smoked paprika, chilli flakes, salt, lemon juice, garlic, sugar, and boiling water. Refrigerate overnight to meld flavors. For the tahini sauce, whisk tahini with cold water, lemon juice, and salt until it reaches a thick consistency. Serve by spreading the sauce on a dish, topping with drained aubergines, and garnishing with coriander.
Caramelised Courgette Dip with Dates and Fenugreek
This creamy dip is made by slowly cooking courgettes in olive oil with salt and fenugreek for about 1.5 hours until they caramelise. Soak medjool dates in hot water, then stir them into the courgettes along with garlic and Aleppo chilli flakes. Add coconut cream and simmer until thickened, then stir in lemon juice. Once cooled, spread the dip on a plate, drizzle with olive oil, and garnish with toasted pine nuts, mint leaves, and extra chilli flakes. Serve with crispy pitta chips for contrast.
Coconut, Cumin, and Marmalade Fennel Salad
A simple yet flavorful salad where the dressing shines. Blend coconut cream, marmalade, olive oil, salt, cumin, lime zest and juice, and garlic until smooth, then stir in desiccated coconut. Toss shaved fennel and mixed radishes with the dressing, then sprinkle with a sesame mix of toasted sesame seeds, black sesame seeds, and toasted desiccated coconut. Garnish with tarragon leaves and fennel fronds just before serving to prevent sogginess.
Hoisin and Coriander Seed Celeriac Skewers
These skewers are perfect for grilling or baking. Soak wooden skewers, then prepare a marinade with maple syrup, red miso, hoisin sauce, soy sauce, garlic, coriander seeds, and rapeseed oil. Toss thinly sliced celeriac in half the marinade, then thread onto skewers in a concertina pattern. Grill for about 10 minutes per side, brushing with remaining marinade, until golden and charred. Sprinkle with sea salt flakes before serving.
Leeks with Oregano Butter and Za'atar Feta
Roast leeks with olive oil, salt, pepper, and vegetable stock at 200C until soft. For the za'atar feta, mix crumbled feta with sumac, za'atar, olive oil, and chilli flakes. Prepare oregano butter by simmering butter with oregano, garlic, and salt, then whisking in lemon juice. Serve leeks cut side up, pour over warm butter, and sprinkle with the feta mixture.
Lime Pickle and Miso Roasted Sweet Potato
Roast sweet potato chunks with olive oil and salt at 200C for 25 minutes. Increase oven temperature to 220C, toss with a glaze made from blended lime pickle, agave syrup, miso, garlic, and water, and roast for 10 more minutes until caramelized. Serve with lime pickle yogurt and a garnish of coriander dressed with toasted sesame oil, lime juice, and salt.
Rhubarb, Raspberry, and Marzipan Crumble
This dessert features a unique marzipan crumble. Make marzipan with ground almonds, icing sugar, egg white, almond extract, and salt, then freeze briefly. Rub flour and butter into crumbs, mix with caster sugar, and crumble in the marzipan. Toss rhubarb, raspberries, sugar, vanilla, lemon juice, pepper, cornflour, and salt, then spread in a dish. Top with crumble mix and chopped hazelnuts, and bake at 190C for 45-50 minutes until golden. Serve with cream, ice cream, or custard.
Centrepiece by Helen Graham, with photographs by Yuki Sugiura, is published by Hamlyn at £28. It offers a comprehensive guide to making vegetables the centerpiece of any meal, with recipes that are both accessible and impressive.
