Step 2

Boil a large pan of salted water and blanch the leaves for 1–2 minutes, just until they go floppy. Lift them straight into cold water, then lay them out on a dish towel and pat them properly dry.

Step 3

Warm the oil in a pan and cook the onion for 5 minutes until it takes on some color. Add the rosemary and celery and give it another 8 minutes.

Step 4

Stir in the rice and turn it in the pan for a minute, until every grain looks glossy. Off the heat, mix through the chestnuts and cranberries and season well.

Step 5

Put a spoonful of filling near the base of each leaf, fold the sides in and roll it up into a parcel. Pack the rolls seam side down in one layer in an oiled shallow ovenproof dish.

Step 6

Whisk the stock with the balsamic and honey and pour it around the rolls. Seal the dish with foil and bake for 1 hour, then take the foil off and give it 15 minutes more to glaze.