Rick Stein served up a tasty rich lamb stew with aubergine purée on Rick Stein: From Venice to Istanbul.

The ingredients for the red pepper paste are: 660g red peppers, 50g tomato purée, ½ tsp salt, 1 tsp cayenne pepper and 2 tbsp olive oil.

For the aubergine purée: 4 medium aubergines, 30g butter, 30g plain flour, 380ml full-fat milk, 75g Parmesan cheese, grated, 1 lemon, juice only and salt and freshly ground black pepper.

For the lamb stew: 4 tbsp olive oil, 850g boned lamb shoulder, cut into 3cm cubes, 1 tbsp red pepper paste, 2 tbsp tomato paste, 1 onion, chopped, 2 large garlic cloves, chopped, 1 green finger chilli, sliced, 1 green pepper, seeds removed and sliced, 3 tomatoes, peeled and chopped, 1 tsp dried oregano, 1 tsp salt, freshly ground black pepper, to taste, 200ml hot water and chopped flatleaf parsley, to serve.