Thin vine leaves stuffed with grains and vegetables and wrapped in small parcels are common all over the Middle East and southern Europe. There is even a Nordic adaptation made with cabbage leaves, but here we have been inspired by the Greek version. It has always been one of my favourite savoury snacks to enjoy when travelling around the Greek islands. Once you learn the method, it is easy to replace any ingredients in the filling. We tried a rice version and also one with millet, but got most fond of this quinoa and fennel-stuffed edition. Eat them as snacks or serve them with a salad to turn them into a full meal. You can buy vacuum packs and jars of vine leaves, preserved in brine, in specialist food stores and some supermarkets. Alternatively, you can use freshly picked ones. Simply blanch in boiling water for 2–3 minutes to soften before use. — David