A medley of colourful Mediterranean vegetables, aubergines, tomatoes, courgettes and bell peppers, are hollowed out and stuffed with rice, meat, fragrant herbs and lightly spiced with cumin. Gently simmered in an oven-to-table casserole this iconic dish known as ‘Tomat a la Turka’ by the Sephardim from Rhodes, makes such a flavoursome and hearty meal.

See recipe, Stella’s Sephardic Table, p.139