Rick Stein served up a tasty Greek lamb with aubergine and red peppers stew on Rick Stein’s Long Weekends.

The ingredients are: 2kg aubergines, cut into 5mm thick slices, 150ml olive oil, 2 red peppers, seeds removed and sliced, 1.5kg lamb shoulder, bone removed, fat trimmed and cut into 3cm pieces, 1 large onion, finely chopped, 2 x 400g tins chopped tomatoes, 1 tsp sugar, 1 large handful roughly chopped parsley, 1 tsp salt, plus extra for sprinkling and 10 turns black peppermill.

See the recipe in Rick’s book titled: Rick Stein’s Long Weekends, available from Amazon now.