Grilled cheese with pine nuts

Serves: 20

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• Chunks of cheese (Lancashire, Caerphilly and rinded goats'-cheese logs work particularly well)
• Vine leaves, either freshly picked and blanched for flexible strength, or a packet of brined leaves (thoroughly rinsed to rid them of salt)
• Pine nuts
• Freshly grated nutmeg (optional)

Method

1. Wrapping chunks of cheese in two layers of vine leaves and grilling the little parcels over charcoal just long enough to soften and melt the cheese (too long and it will be stringy rubber or a curdled mess) works a treat.
2. A few toasted pine nuts add taste and texture to the parcels, and you could also try a sprinkling of freshly grated nutmeg.
3. Serve the cheese parcels with hot slices of country bread brushed with oil and toasted on the barbecue. Recipe by Shona Crawford Poole

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