Hot Cheese-stuffed Peppadew® Mild Sweet Piquanté Peppers in Vine Leaves

18 vine leaves in brine, drained

18 Peppadew® Mild Sweet Piquanté Peppers and about 50g feta cheese 

1. Soak 18 cocktail sticks in water for 20 minutes. Bring a pan of water to the boil, add the vine leaves and blanch for 1 minute. Drain them in a sieve. Press lightly to remove excess liquid, but do not worry if they are not bone dry. 

2. If using a jar of stuffed piquanté peppers, simply drain them. Alternatively, drain 18 whole peppers and, keeping them intact, stuff the centres with feta. 

3. Sandwich 2 stuffed Peppadews® end to end on each vine leaf and fold in the sides, then top and bottom of the leaf to make a neat parcel. The leaves should not have any holes; if one is torn, use a second leaf as a patch. Skewer a drained cocktail stick through each parcel to hold it together.  

4. Heat a griddle on the barbecue, brush it with oil and add the parcels. Grill over medium heat for 2-3 minutes, turning several times. Serve hot.