Meaty vine leaf pie

Rolling individual vine leaves stuffed with meat and rice is wonderful – the leaves melt in the mouth and their making often signals a celebration – but it’s a time-consuming business. Here, we’ve taken a fair bit of the work out of the equation by making one big pie. Serve with any (or all) of the following: a spoonful of yoghurt, a squeeze of lemon or some flatbread.

Getting ahead: This can be served warm or at room temperature, the day it is made or for up to 2 days after.