This is a versatile dolma recipe substituting vine leaves for chard which is bang in season at the moment, affordable, nutritious and absolutely delicious. It’s a great way to use up leftover pulses or grain and random pieces of veg in the fridge.

Serves [2] 4

THE STUFFING
[75g] 150g raw pearled barley
[200ml] 400ml water or stock
[1] 2 bay leaves
[1/2 tbsp] 1 tbsp chopped soft herbs, e.g. fennel, coriander, basil, parsley
[1tsp] 2 tsp peeled and finely chopped garlic
[½] 1 large handful chopped greens, e.g. kale, chard, beetroot tops

TO WRAP
[6] 12 large chard leaves, blanched for 20 seconds in boiling salted water

THE SAUCE
[15ml] 30ml olive oil
[½] 1 onion finely chopped
[½] 1 tsp finely chopped garlic
[½] 1 tsp finely chopped ginger
[15g] 30g light brown sugar
[25ml] 50ml cider vinegar
[200g] 400g tinned tomatoes
[100ml] 200ml water
salt and pepper

Simmer the barley with the stock/water & bay leaves until tender and the water has boiled off. Combine with the remaining stuffing ingredients. Season to taste. This is a very versatile stuffing; various herbs and spices can be used depending on your taste and what’s available.

To make the dolmas, gently wrap up a good spoonful of the barley mixture inside the chard leaves in a cigar shape (see below for a demonstration of how to wrap). Arrange neatly in an ovenproof dish or pan. Preheat the oven to 180C.

To make the sauce, sweat the onion, garlic and ginger in the olive oil for 5 minutes on a gentle heat. Add the vinegar and sugar and simmer until reduced and syrupy. Add the tomatoes and water and simmer for 15 minutes, correct the seasoning and pour over the dolmas.

Bake in the oven for 25 minutes until bubbling and slightly crisp on top.

HOW TO WRAP YOUR DOLMAS

STEP 1

Lay your blanched chard leaf out on a clean, flat surface

STEP 2

Add a spoonful of stuffing mixture near to the stalk end of the leaf

STEP 3

Roll the stalk end of the leaf over the stuffing mixture

STEP 4

Tuck the sides of the leaf in to prevent the stuffing from falling out of the sides

STEP 5

Roll the leaf up towards the tip, taking care to keep the sides folded in and the stuffing tightly packed

STEP 6

Roll all the way over until you have a short cigar shape. Pack tightly into an ovenproof pan or dish.

This recipe is shared as part of the Good Food Club. We are very grateful for funding from The National Lottery Community Fund, distributed by the Landworkers’ Alliance, which has allowed us to offer a pilot of the Good Food Club this year. Thanks to National Lottery players for making this possible.