Happy Friday folks!
As you read this, I will be deep in preparations for my wedding tomorrow, and I am very excited for it indeed.
Meanwhile, over on the newsletter, I bring you a very foolproof pie that makes the most of the season’s bounty (aubergines! peppers! tomatoes!). I really hope you enjoy tucking into it this weekend whilst I frolic in a field with my new husband and all my loved ones. You’ll also get a rundown of all my 10 favourite bits of kitchen kit.
Speaking of tucking in, have you got a copy of my cookbook, aptly named Tucking In? It is filled with lots more hearty, seasonal, simple recipes perfect for this time of year.
Thank you for your ongoing support with the newsletter, it truly means the world to me. If you’d like to support my work, then upgrading your subscription to a paid one is a really lovely way of doing this.
Big love,
Sophie x
The Recipe
Lamb, Aubergine and Pecorino Pie
The form of this pie was inspired by Claire Thomson, who shreds up filo like this to make a tomato and halloumi pie in her fabulous book Tomato. The result you get is a crispy top, and a set around in edges which is part golden pastry, part quiche. The different textures in there are delightful.
I’ve made mine a meatier affair, because any kind of moussaka-esque thing is my kryptonite. Rich meaty ragu layered with creamy sauce and veg is just a dream dinner at any time of year, but it feels really special to make it in summer when so much veg is at it’s best. I bulk up the lamb here with lots of sweet red pepper and smoky aubergine flavour, and it works a treat.
Serves 4