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

A meaty, Middle Eastern style stuffed vegetable feast finished off with an ice-cold berry dessert There’s something delightfully retro about stuffed vegetables.

They take me back to Delia Smith’s iconic Summer Collection cookbook , 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.

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