Fry 2 shallots, finely chopped, along with 3 tbsp pine nuts in a little olive oil over a medium heat till the shallots are softened and the pine nuts golden. Mix together 1 tsp each of ground cinnamon, cumin and ginger, and stir into the shallot mixture, along with 3 tbsp raisins, chopped and 1 tsp honey. Stir in 1 cup cooked basmati rice till well-combined. Add 50ml vegetable stock and stir well, ensuring all the liquid has been absorbed. Season with salt and pepper, and then scrape into a bowl.

Snip off the stems of 20 fresh medium-sized vine leaves* and into a pot of boiling water. Drain after a minute, and run under the cold tap to cool down. Drain.

Place a vine leaf on a cutting board, with the back of the leaf (pale side) facing up. Add 2 tbsp rice mixture at the base, fold over the sides as you roll up the leaf into a neat bundle.

Place on a baking sheet lined with baking parchment. Repeat until you have used up all the leaves.

Drizzle with a little olive oil and the juice of half a lemon.

Bake at 180 °C until crisp (around 15 minutes).

Makes 20.

* You can substitute with vine leaves preserved in brine. Just make sure to wash well before using.