Instructions: 1. Drain the vine leaves of the brine from the packet, boil for 5 minutes in unsalted water then rinse in cold water.

2. Cook the rice in 8floz water until tender.

3. Saute the onions and fennel in the olive oil for 3-4 minutes, stirring occasionally.

4. Add the rice and mint and season with salt and pepper. When the mixture is cool use ltsp to fill each vine leaf.

5. Roll it up tightly, turning in the ends to make a parcel.

6. Place them in a pan and cover with water. Lay a plate on top of the rolls so that they do not unroll during cooking.

7. Simmer for 1 hour and serve hot or cold with yoghurt.

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