SALTED GRAPES WITH WASHED-RIND CHEESE & LINSEED CRACKERS

MAKES 24 SMALL BITES / PREPARATION 30 MINUTES / COOKING 3 HOURS

This recipe does take time, but is also very low maintenance and requires little attendance. These bites are a show stopper, but the baked grapes on their own can be used on a cheese board or antipasto arrangement.

Cook’s tip: Store the baked grapes in the fridge and crackers in the cupboard in airtight containers for up to 4 days.

50g pumpkin seeds

100g brown linseeds

50g black chia seeds

1 teaspoon smoked paprika 1 teaspoon flaky salt

150g natural rock salt

1kg red table grapes

450g washed-rind cheese (I used

Galactic Gold from Over the Moon) 2 tablespoons thyme leaves

Grind the pumpkin seeds in a food processor until fine, then put into a medium-sized bowl with the linseeds and chia seeds, smoked paprika and flaky salt. Cover with 200ml of cold water and allow to swell for 15 minutes.

Heat the oven to 180℃. Line a large baking tray with baking paper and scatter over the rock salt. Cut the grapes into smaller bunches that will lie flat and place them onto the rock salt. Bake for 1 hour, then lower heat to 90℃ and continue to bake for a further 2 hours.

Line a second baking tray with baking paper and spread the swollen seeds into a rectangle approximately 42cm x 33cm and 2mm thick (avoid spreading too thin and make it as even as possible). Place the crackers in to bake when you lower the heat on the grapes to 90℃ and bake for 2 hours. When ready the grapes will be approximately half their size and shrivelled and the linseed crackers should be dry to the touch. Remove the linseed crackers and, while warm, use a sharp knife tip or pizza wheel to score into rectangles about 3cm x 9cm.

Allow grapes and crackers to cool. Using a sharp knife carefully cut down the score lines to form neat crackers. Lift the grapes and gently shake off the rock salt.

Cut the cheese into ½cm-thick slices and sandwich between two crackers. Top with picked baked grapes and a scattering of fresh thyme leaves.

GIVE THESE A GO…

Fermented grapes with burrata cheese Place 500g of picked grapes into a sanitised Kilner jar. Mix 10g of natural, non-iodised salt with 500ml of cold water and pour over grapes. Tap to remove air bubbles. Place a fermenting weight on top of grapes to keep them completely submerged. Seal jar and store at room temperature in a dark place. After 2 days, release the top of the jar to allow gas to escape (some fizzing should occur). Repeat the process every 2 days for up to 10 days, then store in the fridge. Cut 2 x 200g balls of burrata cheese into halves. Divide cheese between 4 plates and garnish each plate with 10 fermented grapes. Drizzle with a tablespoon of olive oil, 6-7 tarragon leaves and some black pepper. Serve with firm crackers.

Grape, grappa & liquorice jam (Makes 500g) Cook’s tip:

You can identify a table grape easily as it pops out from its skin when squeezed. Avoid wine grapes, as they won’t slip out of their skins at all. Squeeze 600g of table grapes out of their skins into a medium-sized pot. Reserve skins in a separate bowl. Add 4 tablespoons grappa and place over a medium heat to come to a simmer and cook for 15 minutes. Press the grape pulp through a sieve to remove seeds and return it to the pot. Add the reserved grape skins, 400g jam sugar and two liquorice tea bags. Return to a simmer, while stirring, and cook for approximately 20 minutes at 105℃. Discard tea bags and allow the jam to cool thoroughly. Store in the fridge for up to 10 days. Ideal on toasted spiced bagels with cream cheese.

Duck with grape ketchup & endive

Place 300g seedless grapes into a medium-sized pot with 150ml apple cider vinegar, 250g sugar, a cinnamon quill and two whole cloves. Bring to a simmer, stirring regularly, to form a pulp. Cook for 40 minutes until syrupy. Discard cinnamon and cloves. Blitz in a blender until smooth and set aside. Score the fat on 4 duck breasts and season with salt. Place skin-side down in a medium-hot pan and allow to render for 6 minutes and become light golden. Flip the breasts and continue to cook for 4 minutes over moderate heat. Remove from heat and allow to rest. Cut 2 endive lengthwise and place into the pan with rendered duck fat and cook for 3-4 minutes. Turn endive, splash with red wine to deglaze and swirl for 1-2 minutes. Finely slice the duck and serve with endive and 2 tablespoons of grape ketchup. Ideal as a lunch or a dinner main with a starchy vegetable.