The winning recipe: stuffed vine leaves
Rolling these up is a bit fiddly, but you can always re-roll any misshapen ones. Rachel Kelly, London, marmadukescarlet.blogspot.comMakes 12-1512-15 vine leaves, plus extra to cook
100ml olive oil, plus extra for frying
2 onions, finely chopped
2 tbsp pine nuts
2 tsp tomato puree
200g short-grain rice, cooked
2 tbsp currants, black raisins or barberries
1 tsp ground allspice
Handful fresh mint, chopped
Handful fresh dill, chopped
1 tsp sugar
Juice of 1 lemon
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Beef olives
Every time I make this dish I think of my late mum - it was her favourite.Diane Kitchen, IlkleyServes 4-8
75g rindless streaky bacon, finely chopped
1 small onion, chopped
2 tbsp chopped parsley
50g shredded suet
110g breadcrumbs
¼ tsp mixed herbs
1 large egg, beaten
Zest and juice of 1 lemon
8 thin slices of topside beef
1 tbsp English mustard
3 tbsp plain flour, seasoned
25g butter
2 tbsp vegetable oil
450ml beef stock1 Mix the bacon, onion, parsley, suet breadcrumbs and herbs. Add the egg, lemon zest and 1 tbsp juice. Season.2 Sandwich each beef slice between greaseproof paper. Bash with a rolling pin until thin. Spread with mustard and a spoonful of stuffing. Roll into an olive shape, tie with string and dust with flour. Preheat the oven to 180C/350F/gas mark 4.
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Cherry and nectarine filo parcels
These crisp parcels are delicious served with creme fraiche or ice-cream. Miguel de Almeida, London, westcoastcooking.wordpress.comServes 6100g cherries (stoned weight)
3 nectarines, stoned
1 tbsp demerara sugar
1 tbsp amaretto liqueur
Zest of 1 lime
6 sheets filo pastry, cut into squares
Creme fraiche or ice-cream, to serve
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Vietnamese summer rolls
I joyously discovered summer rolls after years of eating my mum's deep fried Vietnamese spring rolls, which are equally delicious but a lot less healthy.Summer rolls or cha gio are a delicious alternative to deep-fried spring rolls.
Mirabelle Ly-Eliot, LondonMakes 6 rolls
2 eggs
A dash of soy sauce
Flavourless oil, for frying
6 rice paper wrappers
Handful each of coriander, mint and Thai basil leaves
1 carrot, cut into thin batons
1 little gem lettuce, shredded
A handful of beansprouts
50g peanuts, roughly choppedFor the dipping sauce
80ml soy sauce
1 garlic clove, crushed
1-2 bird's-eye chillies, finely chopped
Juice of 1 lime
2 tbsp sugar1 Beat the eggs with the soy sauce. Pour into a hot frying pan and cook as an omelette. Cut into strips.2 Soak a wrapper in cold water until pliable. Lay out, then pile the herbs and veg into a log about 5cm from the bottom edge. Roll the wrapper over the veg, and into a tight cylinder.3 Combine the dip ingredients and adjust to taste. Serve with the rolls.
Gazelle's horn pastries
These fabulous pastries are offered all over Morocco.Ruth Joseph and Sarah Nathan, Cardiff, veggischmooze.blogspot.comMakes 26 pastries
250g flour
1 tbsp icing sugar, plus extra for dusting
1 tbsp free-range organic egg
25ml butter or margarine, melted
1 tbsp flavourless oil
1 tsp vanilla extract
Grated zest of 1 orange
SaltFor the filling
250g ground almonds
125g icing sugar
30ml flavourless oil
1 tbsp beaten egg
25ml butter or margarine, melted
1¼ tsp orange flower water
¼ tsp almond extract
1 tsp vanilla extract
1 Sieve together the flour, salt and icing sugar, add the butter, oil, extract and zest and enough cold water and mix to a soft pastry. Wrap in clingfilm and , chill.2 Preheat the oven to 180C/350F/gas mark 4. Mix all the filling ingredients, and work to a dough for a minute. Form into small, curved horn shapes.3 Divide the pastry into walnut-size balls. Roll out each thinly and wet with water. Lay the horn at one end, and wrap the pastry around the filling.4 Trim excess pastry, place the finished horns on lined baking sheets and bake for 25-30 minutes until golden. Dust with icing sugar and serve.
PLT (Paneer, lettuce and tomato)
An Indian veggie version of the ubiquitous BLT.Kirstie Fagan, via guardian.co.uk/witnessServes 4
2 tbsp tikka paste
4 tbsp natural yoghurt
225g paneer cheese, cut into 2.5cm cubes
4 large chapati wraps or other flatbread
½ iceberg lettuce head, sliced
2 tomatoes, slicedFor the raita
200g natural yoghurt
Squeeze of lemon juice
½ red onion, finely diced
Handful of chopped mint
1 tsp sugar1 Combine the tikka paste and yoghurt, and paneer. Marinate for 30 minutes. Mix the raita ingredients in a bowl.2 Spread the paneer on a baking tray and grill on a high heat. Turn regularly until it is just starting to blacken.3 Toast the wrap in a hot dry frying pan for 15 seconds on each side. Spread with raita and top with lettuce, tomato and paneer tikka. Fold up and enjoy!Stuffed vine leaves are the classic wrap dish. All photos: Jemma Watts for the Guardian
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