Georgina Hayden served up a tasty savoury vine leaf cake with rice, pork mince and yoghurt on Saturday Kitchen.

The ingredients are: 2 tbsp olive oil, plus extra for drizzling, 2 onions, finely chopped, 500g pork mince, 2 tbsp tomato puree, 1 tsp ground cinnamon, 1 tbsp dried mint, ½ tsp paprika, 5 ripe tomatoes, finely chopped, 200g long-grain rice, 2 lemons, juice only, 12–15 vine leaves, blanched if leaves are large, sea salt and freshly ground black pepper, 2 tbsp chopped fresh flatleaf parsley, to garnish, 2 tbsp chopped fresh dill, to garnish and 250g Greek-style yoghurt, to serve.

See recipes by Georgina in her book titled: Nistisima: The secret to delicious Mediterranean vegan food available from Amazon now.