Enjoy now: TABLE GRAPES

Grapes are actually berries growing in bunches. There are thousands of varieties, most of which are used for winemaking rather than eating fresh as table grapes. Grapes are also used to make vinegar, verjuice, grapeseed oil, raisins, sultanas, grappa brandy and cream of tartar.

Grapes do not ripen after picking. When buying, choose bunches that are well coloured for their variety, somewhat tight, with fresh stems and the grapes firmly attached – a gentle shake will let you know if the bunch is old.

Grapes will keep for up to two weeks in the fridge. Keep them on their stems and don’t wash until just before serving.

Peeling grapes is a tedious task often joked about, but just occasionally it might be worth doing – for instance if making a smooth sauce. The only way to attack it (there really are no shortcuts) is to make a small cut at the stem end of each grape then carefully pull off the skin.

Grape seeds, especially large and chewy ones, which can spoil the eating experience with their bitter crunch, are more easily dealt with – by halving the grapes and flicking them out with the point of a paring knife.

Classic dishes made with grapes include the Italian flatbread schiacciata, which is studded with grapes, and the chilled Spanish almond soup ajo blanco, served topped with green grapes.

Sweet grapes are a delightful offering at the end of a meal, accompanied by fresh walnuts and a gooey, triple cream brie.

Grape vine tendrils are an intriguing addition to a spring salad bowl.

Grapevine leaves can be wrapped around chunks of chicken thigh, meat patties or haloumi before grilling – dunk them in boiling water first to make them pliable. The fresh leaves also make a beautiful lining for a cheese platter.

Pickled vine leaves are straightforward to make (look online for recipes) – worth a go if you’re a fan of wrapping things in leaves, making Greek dolmades or like to give unusual home-made gifts.