Small bites

Food editor JULIE LE CLERC shares her recent finds for cooking, eating and entertaining well

Table grapes

Grapes for eating, as opposed to those grown for winemaking, juice production or drying into raisins, are a different breed. Table grapes are bigger, usually seedless and less sugary, with thicker pulp and thinner skins to give them that satisfying pop when you eat them. Aside from eating as is, in all their natural glory, table grapes can be used in a multitude of ways, both raw and cooked. Add a handful to a fruit salad or arrange on top of a tart. Bake into a cake or sweet version of a pizza, or boil up into jam. Savoury ideas range from diced into a salsa or pickled with vinegar and spices. Semi-dried in the oven, grapes are ideal to top crostini, add to salads or serve with cheese. A bunch roasted beside a free-range chicken or piece of pork with crackling make a great combination.