Thomasina Miers’ recipes for spiced lamb-stuffed aubergine with aleppo chilli butter, and berry ripple ice-cream

<p>A meaty, Middle Eastern style stuffed vegetable feast finished off with an ice-cold berry dessert</p><p>There’s something delightfully retro about stuffed vegetables. They take me back to <a href="https://www.deliaonline.com/recipes/books/delias-summer-collection">Delia Smith’s iconic Summer Collection cookbook</a>, which blew my tiny mind when it came out in my early teens. Too sheltered to know about the e rage that had inspired Delia, I delved into my mother’s vegetable crisper with reverence, stuffing courgettes, tomatoes and aubergines with a zeal that had escaped me at school. How could the roasting, reducing and condensing of ingredients create such explosions of flavour? I was hooked. I have recently been returning to this technique with glee, a simple solution for turning seasonal vegetables into feasts.</p> <a href="https://www.theguardian.com/food/2026/aug/18/spiced-lamb-stuffed-aubergine-aleppo-chilli-butter-recipe-thomasina-miers">Continue reading...</a>