--- Watch Ainsley's Mediterranean Cookbook, 8.30pm Sundays on SBS Food or stream it on ---
Yes, filling one ingredient inside another is where it's at.
Flex your mussels, roll your vine leaves and fill your zucchini flowers and dumplings. Here are our picks from a growing collection we like to call, "stuffed".
Never again feel the bitter pang of picking up a hollow shell. These are filled to the brim with a fresh mix of cracked rice, pine nuts, tomato, mint and raisins.
The Moorish influence on Spanish cuisine comes to life in these . The banana or bullhorn chillies are charred, stuffed and battered before frying.
3. Through the Greek vine
No Greek tasting platter is complete without some . This is a vegetarian delight, however you can use pork, beef or lamb if you want a meaty starter. Serve it with some and get your dip on.
Dolmades Source: Brett Stevens
This Croatian is tangy, delicate, rich and best made a day ahead, so the flavours are fully realised. Via 
Source: Feast magazine
5. Hug it in
The simplicity and deliciousness of rice stuffed leaves is taken to a new level with. Squeeze the parcel gently once rolling so it stays intact when its cooked and you'll want to serve them immediately.
Silverbeet rolls (mahshi selek) Source: Sharyn Cairns
In the hills of central Le Marche in Italy, these are sold in paper cones on the street. Via 
Deep-fried stuffed olives Source: Getty Images
These cook pretty well on a barbecue hotplate. Serve with lemon wedges and get 'em while they're piping.
Source: Murdoch Books
A non-negotiable party food, these pan-fried are filled with pork, tofu and a dash of sake, and quickly fried after a frollick in egg wash.
9. Rocking to a dumpling beet
This magnificent dumpling celebrates all the bounty of the earth and if you've got a crowd coming over then these are the ideal entertaining food.
Silverbeet and spinach dumplings Source: Sharyn Cairns
10. Charcoal and chill-i
grilled over charcoal, peeled and stuffed with cheese, dipped in light frothy egg batter, fried and served with a deeply satisfying tomato, onion and chilli sauce - what a cheesy winner of a dish.
Stuffed poblano chillies (chiles rellenos) Source: Sharyn Cairns
will feed more than a few, so call in the troops. Via 
Lamb stuffed with lemon, pine nuts and caperberries Source: John Laurie
Here's an dish from that's going to change your weeknight dinner rotation. Serve with garlic yoghurt and Turkish bread.
is a classic New Orleans layered sandwich, or so says the Internet. The true origin is Sicilian, though, and is nowadays the most colourful picnic idea since tartan rugs.
The sandwich that doubles as a birthday cake. Source: Adam Liaw
This is sewn together like a parcel and grilled over fire or coals. Via 
Beef stuffed with capsicum and blue cheese (matambre) Source: Anson Smart
Stuff a little protein into your carbohydrates and make it a one-pot pilaf, Mediterranean style - like Ainsley Harriott would.
Source: Ebury Press / Dan Jones
with walnut filling and rosewater syrup is a surprise addition, but one bite in and you'd not refuse another. Via 
are a wonderful technique to master. (Definitely a case where deliciousness outranks appearance.) Via 
Squid croquettes with green sauce Source: SBS Food
's s features cinnamon, burghul and biber salcasi (pepper paste). It's both a centrepiece and a masterpiece.
Various recipes for can be found along the stretch of Ligurian Sea coast between France and Italy. For the fullest flavour, use super-fresh sardines. 
This wholesome Greek dish of boasts a filling of rice, tomato, dill and mint. Listen to that breaks down this glorious recipe.
If you only cook one recipe from this collection, let it be this one – . While you're at it, check out our . Via 
Our vego are stuffed with rice, herbs and baharat. Return the tops after stuffing 'cause don't they look fancy?
Stuffed red capsicum.
These are served with red hot chillies, plus black tea or beer to help tame the heat.
Want more? Sure. Check out our complete stuffed collection .
Stuff your tofu, batter up and fry them to golden perfection. Source: Alan Benson
