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These are fun to make and delicious served as part of a selection of tapas, or arranged attractively on individual plates with some tzatziki or hummus and a few juicy black olives.

SERVES 4–6

36 fresh vine leaves (if available) or preserved vine leaves

225g (8oz) brown basmati rice

1 large onion, chopped

2 tbsp chopped fresh parsley

2 fresh tomatoes, skinned and chopped

50g (2oz) pine nuts

50g (2oz) raisins

tsp cinnamon

2 garlic cloves, crushed

salt and freshly ground black pepper

6 tbsp olive oil

150ml (5fl oz) water

1–2 tbsp lemon juice

lemon wedges, to garnish

If you’re using fresh vine leaves, half fill a large saucepan with water and bring it to the boil. Trim the leaves and put into the boiling water, cover and simmer for 2 minutes. Then drain and run under cold water to refresh them. Drain well. With preserved vine leaves, simply drain and rinse well under the cold tap.

Half fill the saucepan with water; add the rice and boil for 10 minutes, then drain.

Mix together the rice, onion, parsley, tomatoes, pine kernels, raisins, cinnamon, garlic and seasoning. Place a spoonful of this filling on each leaf, fold the edges over and place the little bundles side by side in a frying pan. Mix together the oil and water and pour over the vine leaves. Sprinkle the lemon juice on top.

Cook, covered, over a very gentle heat for 2–2½ hours or until the rice and leaves are tender. Keep an eye on the water level and add a little more from time to time if necessary. Serve garnished with lemon wedges.