Stuffed vine leaves

The most tortuous of all foods to prepare, this is truly a case of the result justifying the effort. Once you have tasted stuffed vine leaves from the cooking pot, you will understand why tinned ones can never compare. If you are lucky enough to own a vine, then use the fresh leaves – they are amazing when they are young and soft; all you need to do is blanch them for 30 seconds in salt water. But as most of us don’t have access to a vine, we buy pre-salted leaves in a jar. Some recipes lea