Baked Stuffed Vegetables

Stuffed vegetables are a tasty way of using up good-quality leftovers, and provide an alternative to moussaka or shepherd’s pie.


  • 8 oz / 230 g cooked lamb, minced or diced
  • 12 oz / 340 g cooked bulgar wheat
  • 2 oz / 60 g finely chopped onion
  • 2 oz / 60 g lightly toasted pinenuts or flaked almonds
  • 2 oz / 60 g raisins or chopped apricots (optional)
  • finely chopped mint
  • good pinch of ground coriander
  • salt
  • freshly ground black pepper
  • 1–2 tbsp extra virgin olive oil


Mix the ingredients together, and spoon into your chosen hollowed vegetable. Place in an oiled roasting tin or ovenproof dish, cover with foil and cook in the top half of a preheated oven at 180°C / 350°F / Mark 4 until the vegetables are tender.


Spinach, cabbage and vine leaves can also be wrapped around the same mixture and baked.