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

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.Spiced lamb-stuffed aubergine with aleppo chilli butterWant to save this recipe? Download the Guardian Feast app to add this to your collection.Serve these richly seasoned aubergines with warm, herb-flecked bulgur, rice or flatbreads, and a parsley and onion salad.Prep 15 minSalt 20 min

Cook 1 hr 30 min

Serves 4-65 medium aubergines

Salt and black pepperOlive oil

400g lamb mince