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Mix the mascarpone, double cream and dill. Drain the jar or tin of stuffed vine leaves – you will need 8-10.
Heat the olive oil in a heavy pan over a medium heat. Squash each stuffed vine leaf to flatten it and make it burst a little, add to the hot oil and fry for a couple of minutes or until a little crisp, then turn over and fry the other side.
Leave in the pan until ready to eat, then warm gently, add some spoonfuls of the dill cream, scatter with chopped flat-leaf parsley and the toasted pine nuts. Serve with some bread for mopping up and the remaining dill cream.