Go into the garden and pick 20 large young leaves from your grapevine (or your neighbour’s), 2 or 3 lemons or limes, large handfuls of parsely and mint.  Don’t forget to say hello to the chooks and give them some fresh leaves from your garden.

Thinly peel half a telegraph cucumber, or Lebanese cucumber. Cut along the whole length into very fine fingers, discarding the seeds.  Salt it generously and let it sit to soften in a colander for 30 mins.

In a saucepan, heat 300ml sushi rice, 450ml water, 10 allspice berries,10 peppercorns and a stick of cinnamon. When just boiling, cover and reduce heat to very low and simmmer 12 to 14 minutes. Take off the heat and leave covered 10 mins to cool.
While the rice is still warm, remove the berries and stick from the top, tip it into a bowl and gently combine it with 3tbs lime juice, 1 tbs castor sugar, 1/2tsp salt, removing any remaining berries. Let it cool further.

Leaving the stalks on, plunge the vine leaves into a large pot of boiling water, slosh them around a bit, so that the water moves freely between the leaves. Bring it back the boil, simmer 2 mins. Remove to a colander and refresh in cold water. (All this used water is handy for pre-rinsing your dirty dishes.)

Make a small quantity of red paste using 2 tbs tomato paste, ¼ tsp freshly ground allspice, plus the finely shredded rind and juice (about a tablespoon) from one small lime.
Make a much larger quantity of green paste. Measure about 300ml cold pre-cooked beans, such as borlotti, cannellini or lima. Whizz together the beans, a loose cup each of fresh parsley and mint, 4 tbs olive oil, 2 tbs nuts and a pinch of salt.  It should be a spreadable lump when finished.

Cut some very thin strips from a half a red onion or salad onion. Cut any rings in half and separate into strands.
Wash the salt from the cucumber and dry it on paper towel.

Lay four or more vine leaves, veins up, on the flat side of your bamboo nori roll mat (bamboo sticks going crosswise). With scissors, snip off the leaf stems at the base. You need to partly overlap the leaves to avoid gaps. (Don’t worry too much about overhang at the side edges of the mat – they can be cut off the made-up roll if you are fussy.)
Make 3 to 4 vine-leaf wrapped logs, just as you would for Japanese nori rolls.  Spread your rice out over the leaves, around a cup for each log, on which you spread a rounded tsp of red paste as a thin ribbon from side to side. Top that with slivers of onion, running edge to edge, generous dollopings of green paste, spread evenly, and slivers of cucumber. Roll up and refrigerate.
When all the logs are made, slice them into discs using a sharp, large, wetted knife. You will need to wipe and wet the knife often. Place on a serving platter and refrigerate. They can be served as is, or with your best olive oil on the side for dipping.

I would have taken a photo, but the whole thing was demolished before I bothered to get the camera. The rolls are very pretty. Next time, I’ll add photos to this post.