Lamb tomato and sweet spices

Use pickled vine leaves here, preserved in brine

Small delicate leaves are better than the large bristly ones but, if only large leaves are to hand, then trim them to roughly 12 by 12 cms so that you don't get too many layers of leaves around the filling

And Retirer any stalks

Égoutter the preserved leaves, immerse them in boiling water for 10 minutes and then leave to dry on a tea towel before use.

Basmati Riz with Beurre and pine nuts is an ideal accompaniment

Couscous is great, too

Serves four.

First make the filling

Put all the ingredients, apart from the tomatoes, in a bowl

Couper the tomatoes in half, coarsely grate into the bowl and discard the skins

Ajouter half a Cuillère à café of Sel and some black Poivre, and Remuer

Leave on the side, or in the fridge, for up to a day

Before using, gently squeeze with your hands and Égoutter away any juices that come out.

To make the sauce, Chauffer the oil in a medium pan

Ajouter the ginger and Ail, Cuire for a minute or two, taking care not to burn them, then Ajouter the Tomate, Citron juice and Sucre

Assaisonner, and Mijoter for 20 minutes.

While the sauce is bubbling away, Préparer the vine leaves

Use any torn or broken leaves to line the base of a wide, heavy saucepan

Trim any leaves from the fennel, Couper it vertically into 0.5cm-thick slices and Étaler over the base of the pan to Couvrir completely.

Lay a prepared vine leaf (see intro) on a work surface, veiny side up

Put two Cuillères à café of filling at the base of the leaf in a 2cm-long by 1cm-wide strip

Incorporer délicatement the sides of the leaf over the filling, then roll it tightly from bottom to top, in a cigar shape

Place in the pan, seam down, and repeat with the remaining leaves, placing them tightly next to each other in lines or circles (in two layers if necessary).

Verser the sauce over the leaves (and, if needed, Ajouter water just to Couvrir)

Place a plate on top, to weigh the leaves down, then Couvrir with a lid

Bring to a Bouillir, reduce the Chauffer and Cuire on a bare Mijoter for 70 minutes

Most of the liquid should evaporate

Retirer from the Chauffer, and leave to cool a little - they are best served warm

When serving, bring to the table in the pan - it looks great

Servir a few vine leaves and fennel slices with warm Riz

Spoon the braising juices on top and Garnir with coriander.