On a roll: Ravinder Bhogal's recipes for three cheese, avocado and bloody mary stuffed rolls

Rice paper, filo, and rolls are great vehicles for carrying tasty things right into your mouth without the need for a knife and fork. A little topping goes a long way here, but the goal is to put that much in to create bold, loaded packages that smell great with flavor. Their success depends on balance, textural contrast, lots of herbs and the freshest ingredients. They are ideal for feeding a hungry crowd and are especially good for picnics and summer entertaining. Salty, sharp, tangy, juicy - these rolls are utterly satisfying.

Marinated Watermelon, Ginger and Avocado Summer Rolls

These are best consumed in a few hours. Dip in your favorite chili sauce and unleash the flavor explosion.

Prepare 15 minMarine 20 minCook 20 minMakes 8

1 fat garlic clove, peeled and coarsely chopped 1 small red chilli, coarsely chopped (if you prefer less heat, discard the pith and seeds) 1 tbsp palm sugar or light brown sugar 50ml sauce fish 50ml lime juice 30g tamarind paste 300g watermelon, peeled and cut into matchsticks 150g ready-to-use rice vermicelli 2 spring onions, trimmed and sliced ​​lengthwise 1 small cucumber, seeded, flesh cut into ribbons using a julienne peeler1 thumb-sized piece of fresh ginger, peeled and sliced ​​into very thin matchsticks 8 rolls of rice paper 16 leaves Thai basil 16 leaves mint, picked 1 handful of coriander leaves 75 g roasted salted peanuts, coarsely crushed 1 large ripe avocado, peeled, pitted and sliced ​​lengthwise

In a mortar, pound the garlic and chilli paste, then stir in sugar, fish sauce, lime juice and tamarind until sugar dissolves. Put the watermelon in a bowl, pour the vinaigrette over it and leave to marinate for 20 minutes. Take the watermelon out of the bowl with a slotted spoon and set it aside on a plate; reserve the marinade.

In a bowl, toss the rice noodles with the spring onions, cucumber and ginger, then pour over the reserved marinade and toss to coat.< /p>

Fill a medium bowl with warm water. Soak a sheet of rice paper in water until it softens, then carefully spread it out on a cutting board. Garnish with two basil leaves, two mint leaves and a few cilantro leaves, then fill with an eighth of the dressed noodles, sprinkle with a few peanuts and top with watermelon and avocado.

To wrap, first fold the right and left sides of the rice paper over the filling, then, starting with the end closest to you, lift the edge and fold it over to enclose the ingredients, and roll up tightly to the top. Repeat with the remaining wrappers and filling, then serve.

Halloumi, feta, and herb cigars

These are seriously indulgent thanks to the irresistible combination of crispy batter and filling salted with cheese.< /p>

Preparation 15 minCooking 1 hourFor 32 cigars

250g anari or ricotta100g crumbled feta 150g coarsely grated halloumi 1 spoon heaped tbsp dried finely chopped dill, plus half a bunch of freshly picked dill 3 tbsp. finely chopped flat-leaf parsley2 beaten eggsZest of 1 lemonGood salt and freshly ground black pepper16 filo sheets 75g melted ghee½ bunch of mint, small leaves picked

Heat the oven to 180 C (160 C fan)/350 F/Gas 4 and line two large baking sheets with parchment paper.

In a bowl, beat the anari or ricotta and the feta until well combined, then add the halloumi, dried mint, chopped herbs, eggs and lemon zest, season and mix well.

On a surface, lay out a sheet of filo and brush it with ghee (keep the filo you are not using covered with a damp cloth, as it dries very quickly). Garnish with a few sprigs of fresh dill and mint leaves, then lay a second sheet of filo on top and, using a sharp knife, cut into four equal rectangles...