Despite rumours to the contrary, this dish requires patience rather than skill. All Greek shops sell packets of vine/grape leaves soaked in brine. You need to place them in a bowl, scald them and allow the leaves to float and disentangle themselves from one another. Leave them to soak while you make the filling, but be careful to rinse the leaves in a colander beneath cold water before using them. As with all popular dishes, there is no definitive version of dolmades. Therefore, the following recipe can be the basis of your own experiments. It makes enough for 6 people as a first course.