1. Soak the lotus leaves in warm water for 20minutes

2. Heat the oil in a large pan and fry the onions over medium heat for about 3minutes

3. Add the garlic and ham and fry for a further minute

4. Remove from the heat and mix in the cooked rice

5. Season with salt and pepper to taste

6. Drain the lotus leaves and pat them dry with a clean cloth

7. Spread the leaves out flat

8. Divide the rice mixture between the leaves, placing each portion of rice just above the bottom edge of each leaf

9. Beginning at the bottom edge, carefully roll up each leaf until the rice is just covered

10. Fold in the two side edges then continue to roll the leaf into a neat sausage shape

11. Repeat the process with the remaining lotus leaves

12. Tie up each parcel with fine string or lengths of raffia

13. Place the parcels in a steamer and steam for 30minutes

14. Transfer the parcels to a warm serving dish, snip the strings and serve immediately

List of ingredients required:

Salt and freshly ground pepper
Fine string or raffia
6 large lotus leaves about 10 in (250mm) square
4 oz (115g) cooked ham, finely chopped
3 tablespoons olive oil
2 cloves chopped garlic
1 medium finely chopped onion
1 and 1/2 lb (700g) cooked, drained rice