This is a delicious variation of dolmades using grape leaves stuffed with lamb, onion, mint, pine nuts and rice.
This recipe comes from my Aunty Sue, and I blame her for getting me addicted to fresh rice paper rolls. They're such a healthy alternative to some other Asian dishes and lots of fun to make together around the table for dinner. This recipe maximises the flavour of the rolls by omitting the rice vermicilli that rice paper rolls are often stuffed with as a filler.
This is a lovely tapenade based on chopped dried figs and black olives. You can add a little more balsamic if you like it tangy.
Classic hummus made with chickpeas, onion, tahini, garlic, lemon, cumin and olive oil - then flavoured and coloured with beetroot.
Make this when quinces are around, this paste is a great addition to a cheese tray. It goes particularly well with the stronger and sharper cheeses.