Now. I have this huge vine outside my back door. The grapes are tart and pippy but I love them. The leaves are plentiful. Shelly from Gardiners, the cafe at the top of our street taught me how to make dolmades. But I am always slightly disappointed by the rice filling of the traditional vine leaf. so I put together a mixture of some of the things around at that time of year. I wanted strong nutty tastes, the celariac section really worked well. the fiddley bit is rolling the vine-leaves. My friend Linda, champion of the Jewish Kitchen, says that stuffed cabbage leaves are nice. I think they are supposed to have sultanas or raisins in, But I have never been a fan of the dried grape. (The moister the better in my opinion.)

This post is tagged vine leaves