- using fruit leather as the outer layer of a meatloaf/terrine (choose apricot);
- wrapping it around regular stuffing/forcemeat before stuffing a leg of lamb/chicken/pork (sour cherry flavour works best);
- try wrapping chipolatas in fruit leather (plum is good), and then wrapping the fruit leather with bacon: serve as appetisers or with liver and onions. Serious nom nom nom;
- wrapping it around seasoned salmon fillets before baking the fish in foil parcels (sour grape or barberry flavour).
Well now this is a fun thing for your Easter kitchen. We’ve been playing with lavashak over on our new book website – but its applications extend far wider than the borders of Veggiestan. It works well with meat and fish too. In fact, as we are very faddy, we’ve been pretty much trying it with everything. So far the winning ideas are: