Line the base of a medium to a large-sized pot with vine leaves and set aside.

Combine the meat, onion, herbs, rice, olive oil and seasoning in a bowl and mix to combine thoroughly.

Have your vine leaves, meat mixture, pot and everything ready to get rolling.

To make dolma, lay a vine leaf (stem side facing you) on a clean bench and place a tablespoon of the meat filling in the centre of the leaf.

Fold up the sides into towards the centre and proceed to roll

Roll neatly into a parcel, ensuring everything is tucked in. Perfect! Repeat for the remaining vine leaves until all the dolmades are completed.

Stack neatly in layers (seam side down) in the pot you preppped earlier, drizzle with olive oil and place a plate (obviously one that will fit your pot!) on top of the dolmades. Place on a medium to high heat, add the water and allow to cook for approx. 45 mins until the leaves are tender.

Once cooked, beat the eggs and lemon juice and temper this mixture by adding a few ladles of the cooking liquid from the dolmades. Whisk thoroughly and add to the pot. Shake the pot a few times, allow to rest for 5 mins before serving.