Chef Thomasina Miers has released two new recipes: spiced lamb-stuffed aubergine with aleppo chilli butter, and an iced berry-ripple tahini cream. The aubergine dish is described as a meaty, Middle Eastern-style stuffed vegetable feast.
The spiced lamb-stuffed aubergine recipe has a preparation time of 15 minutes, a salting time of 20 minutes, and a cooking time of 1 hour 30 minutes, serving 4-6 people. It features ingredients such as lamb mince, aubergines, aleppo chilli, and Turkish red pepper paste.
For dessert, Miers offers an easy, no-churn iced berry-ripple tahini cream. This recipe takes 5 minutes to prepare, 25 minutes to cook, and requires at least four hours of freezing, also serving 4-6. The tahini is noted to add a nutty, salty flavour to the berry dessert.