To make the cevapcici, tip the mince into a bowl with half of the chopped onion and garlic. Season with salt, 1 tsp paprika and a pinch of freshly ground pepper. Using your hands, bring together the mixture until well combined. Shape into a ball and throw the mixture back into the bowl for a few minutes to tenderise. Mix in half of the parsley. Shape into 12 sausage shapes, around 3 x 10cm, and set aside in the fridge.

To make the rice, heat 2 tbsp oil in a large frying pan. Sauté the pepper and remaining onion and garlic for 2-3 mins until fragrant. Add the rice, paprika, tomato purée and sugar. Stir well and fry gently for a minute before pouring into the red wine to deglaze. Pour in the tomatoes and vegetable stock before bringing to a gentle simmer. Cover and cook for 20 mins on a low heat, until the rice is fluffy and cooked. Stir the ajvar, peas and remaining parsley through the cooked rice.

To cook the cevapcici, heat the remaining olive oil in a frying pan on medium. Add to the pan and fry for 5-10 mins, until browned all over and cooked through. Serve with the rice and some extra ajvar, if you like. Alternatively, they can be cooked for 5-10 mins on a grill. This recipe has been provided by Das Kochrezept and not been re-tested by us.