Instructions: Mix all the marinade ingredients together. Trim the fat from the noisettes leaving the eye of lean meat and put into thc marinade for up to an hour. Pour boiling water over the vine leaves if packed in brine and soak until palatable. (In summer use fresh leaves blanched until just limp in boiling water: always avoid using canned leaves as they are too tender.) Drain both the meat and the leaves . Cut the sheets of lilo pastry in half lengthways and brush with melted butter.

Salt the noisettes wrap each in a vine leaf and put at the narrow end of each pastry strip. Then flip over the sides and roll and seal the ends with a dab of egg white. Brush all the packages with melted butter. To cook either bake for 10 minutes on the top rack in the oven pre heated to gas 6 200C (400F) or and I think this is better deepfry for 45 minutes until golden brown in oil at a temperature of 170C. These timings give pink meat. Serve with lemon wedges and the ragout or alternatively with a chicory salad containing coriander or watercress and a nut oil dressing.

Serves 8

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