Stuffed lime tree leaves

by Celia Brooks

Herby rice-stuffed lime leaves from chef Celia Brooks and expert forager Ceri Buckmaster


20 lime tree leaves—choose young, light green lime leaves, as large as you can find
100ml rice (measured by volume)
Garlic, crushed
Fresh or dried herbs such as dill, wild fennel, lemon balm or oregano

To serve:
Extra virgin olive oil
Lemon wedges


Bring a large pan of water to the boil. Prepare a bowl of iced water. Wash the lime tree leaves, then blanch in the boiling water for 1 min. Refresh in iced water, then lay out to dry on kitchen towels.

Measure 100ml rice, rinse in cold water and place in a small, lidded pan. Add 200ml water and season with sea salt and your choice of crushed garlic and fresh or dried herbs. Bring to the boil then simmer, covered, until all the water is absorbed. Allow to cool.

Lay out 1 lime leaf at a time and place 1 tsp rice mixture at the stalk end, then fold in the sides and roll up firmly.

Serve drizzled with olive oil and a squeeze of lemon.

Recipe: Celia Brooks and Ceridwen Buckmaster