The humble, but noble, gemista (pronounced "ye-mis-taa" by our Greek friends, I think). There are other shots of these in my project, as it's a popular dish for family and friends.
The rice stuffing is cooked in stock and flavoured with tomato, onion, garlic, parmesan, parsley and mint, with toasted pine nuts for a bit of crunch.
Many thanks for all of your recent comments and good wishes, very much appreciated.
Ian