Dolmades

12 vine, cabbage or spinach leaves
1 tablespoon olive oil
1 onion, peeled and finely chopped
4 tablespoons long-grain rice
salt
freshly ground black pepper
pinch of allspice
pinch of crushed rosemary
juice of 1 lemon
100 g/4 oz mushrooms, wiped and sliced
300 ml/2 pint chicken stock
100 g/4 oz lean minced lamb
2 tablespoons chopped parsley
25 g/1 oz pine nuts
1 teaspoon chopped mint
lemon wedges, to garnish (optional)

Cook the leaves in a steamer for 30 seconds over boiling water. Lay out fiat and dry on absorbent kitchen paper. If using canned vine leaves, just unravel them carefully without breaking. Heat the oil and fry the onion and rice until lightly coloured. Season well with salt and pepper.

Stir in the allspice, rosemary, lemon juice, mushroom and just enough stock to bring the liquid 2.5 cm/1 inch above the top of the rice. Cover with a tight-fitting lid and cook gently for 12 minutes without lifting the lid. Leave to cool.

Stir in the lamb, parsley, nuts and mint. Season once more with salt and pepper. Spoon about 2 teaspoons of the mixture on to each leaf and wrap up tightly. Pack the dolmades in layers in the steamer. Cover and steam over the remaining stock for 1 hour. Check the liquid level frequently and add more boiling stock or water if necessary.

Arrange the dolmades on a warmed serving dish. Serve with a bowl of chilled yogurt. SERVES 4