Stuffed Vine Leaves with Dill Yoghurt Sauce

If using shop bought vine leaves preserved in brine, soak them in 2 changes of cold water to remove most of the salt. If using fresh vine leaves, blanch them for 2 minutes in salted boiling water, then refresh under cold water. Pinch out the stalks from the vine leaves.

Filling: Heat the olive oil in a sauté pan and cook the onion until soft. Stir in the garlic and pine nuts and toss until golden. Stir in the tomato paste, allspice and drained rice and cook for a further minute. Season. Remove from the heat, stir in the feta and fresh herbs and mix well. Leave to cool slightly.

To stuff: Lay one vine leaf flat on a board, silvery under-side facing up, with the tip of the leaf away from you. Lay a heaped tablespoon of mixture on the leaf near the stem end. Fold that end up over the filling, then fold both sides towards the middle and roll up like a small cigar. Squeeze the filled roll tightly in your hand. Repeat with each leaf until all are stuffed and rolled.

To cook: Place any leftover or torn vine leaves in the base of a heavy-based 30 cm saucepan and pack the stuffed vine leaves in tightly on top, in a single layer. Combine the water, sugar, lemon juice and oil and pour over the vine leaves. Cover with a circle of baking paper and lay a plate on top to press them down and stop them rolling over. Cover the pan with a lid, bring to the boil, reduce the heat and simmer for 12-15 minutes. If necessary, add a little water as they cook to stop them boiling dry.

Yoghurt sauce: Combine all the ingredients in a small bowl and mix to combine.

To serve: Transfer the stuffed vine leaves to a serving platter and drizzle with a little lemon juice. Serve the yoghurt sauce on the side for dipping. Makes 24-30