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Vine Leaves (Vitis Vinifera)

The young leaves from vines, which can be stuffed. This process is popular in Greece and the Middle East, where a flavoured rice-based stuffing is usual.

Leaves can be bought ready-prepared in packets. Fresh leaves simply need blanching in boiling water for a few minutes, to tenderise them and make them more flexible.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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