1

Heat oil in a medium non-stick frying pan over medium heat. Add onion and cook, stirring for 5 mins or until softened. Add garlic and cook, stirring, for a further 1 minute. Transfer to a heatproof bowl. Add rice, rind, juice and herbs. Season with salt and freshly ground black pepper.

2

Rinse vine leaves well under cold water. For each dolmade, lay out a vine leaf, ribbed side up on a clean bench. Remove stem. Place a level tbs of rice mixture at the base of leaf. Fold sides over and then roll up securely to enclose the filling.

3

Arrange a double thick layer of vine leaves over base of a medium saucepan (choose a pan so that dolmades fit snugly in one layer). Place dolmades in pan, seam side down. Place a plate on top of dolmades to keep them submerged. Pour in enough water to cover the plate.

4

Cover pan and bring to the boil. Reduce heat to low and simmer for 35 mins or until rice is cooked. Using tongs, carefully transfer dolmades onto a plate to cool. Serve at room temperature.