Biber dolmasi are stuffed peppers and here they’re roasted to soften and sweeten them, then stuffed with a lamb, tomato and rice filling flavoured with spices that are very common in Turkish cookery, including a blend known as baharat. On the side we’ve got a refreshing shepherd’s salad, fragrant rice, cacık (the Turkish equivalent of tzatziki), a hot pepper paste (biber salcasi) and filo pastry cigars known as sigara borek. The sigara borek are filled with a mixture of cheese, egg, parsley, plenty of toasted cumin and mint - eaten with a dollop of the pepper paste they’re incredibly moreish!