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.
