Sulguni rolls with minty fresh cheese (Nadughi)

1. Mash the quark with a fork or push through a sieve until smooth, then stir with the sour cream until creamy; wash the mint, pick off the leaves and chop very finely (set aside a few nice leaves for decoration).

2. Stir most of the mint into the quark cream and season with a pinch of salt – the cream should be fresh, lightly salty and minty.

3. With a sharp knife cut the sulguni into thin, ideally rectangular slices 3-4 mm thick; if the cheese is firm, dip it in hot water for 10 seconds to make it pliable, then pat dry on a tea towel.

4. Put a heaped teaspoon of minty quark cream at one end of each slice and roll up tightly.

5. Line the rolls up seam side down on a platter and decorate with the remaining mint.

6. Serve cold – a refreshing, light starter, a favourite of the Georgian summer table, lovely with fresh vegetables and bread.

Tip: The original nadughi is a special fresh cheese made from whey, which a mix of quark and sour cream imitates well. If you can't find sulguni, you can roll it in slices of mozzarella.