This one takes a little bit of work but is such a delicious weekend lunch. Lightly spiced, it’s full of rich, caramelised lamb and charred vegetables, a nod to Turkish kebabs. Serve with pickled chillies to cut through the richness.

Serves 4

Takes 1 hour 15 minutes

Ingredients

1 large aubergine
2 onions, peeled
1 red (bell) pepper
olive oil
500g (ground) lamb mince
2 tsp ground cumin
½ tsp ground cinnamon
2 garlic cloves, crushed
2 tbsp tomato purée
1 large tomato, deseeded and chopped
three 37 x 30cm (14.5 x 12-in) filo pastry sheets
1 tsp dried mint
1 lemon
2 tbsp pine nuts, toasted
4 tbsp pomegranate seeds
½ tsp sumac
a bunch of picked flat-leaf parsley and mint leaves
sea salt and freshly ground black pepper

Method

Preheat the oven to 250°C/475°F/gas mark 9 (or as high as it will go).

Pop the aubergine, onions and pepper in a small roasting tray, drizzle over a little olive oil and season with salt. Place the tray in the oven and roast for about 35 minutes or until everything is blackened and soft.

Meanwhile, place a large frying pan over a medium heat. Add a drizzle of olive oil and crumble in the lamb. Add the cumin and cinnamon and season with salt and pepper. Saute for about 10 minutesuntil golden, breaking the meat up well with a wooden spoon. Stir in the garlic, tomato puree and tomato. Turn the heat down to low and partially cover with a lid. Cook, stirring occasionally, for 20 minutes until golden and quite dry in texture. Reduce the oven temperature to 200°C/400°F/gas mark 6.

Once the vegetables have roasted, remove them from the oven and tip into a medium bowl. Cover with clingfilm (plastic wrap) and allow them to steam for about 5 minutes. Take the vegetables from the bowl, peel and deseed the pepper and peel the aubergine. Chop the vegetables up well and mix through the lamb mixture, then remove from the heat and place to one side.

Take a 25cm (10-in) loose-bottom tart tin and grease it with a little olive oil. Lay a sheet of filo pastry in the tin and brush over some olive oil.

Place another sheet on top covering half the original square and leaving half as the overhang.

Repeat the process with 3 more sheets to make a cross shape. You may need to place a few more half sheets to fill in the gaps. Place the tin onto a baking sheet.

Mix the dried mint into the lamb mixture with a good grating of lemon zest and a little lemon juice. Taste and season with salt and pepper. Spoon the mixture into the pastry case, spread it out and crumple up the overhanging pastry around the edges to form a crust. Brush the crust with a little more olive oil and place in the oven to bake on the lowest shelf for about 20 minutes until the pastry is golden.

When the tart is ready, remove it from the oven and scatter over the pine nuts, pomegranate seeds and sumac. Finish with the parsley and mint leaves and the remaining lemon cut into wedges.

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