grape THROUGH THE vine

Convenient and delicious, SPAR Freshline means spending less time in the kitchen and more with your loved ones this Easter. Their mouth-watering range includes hot cross buns, muffins and cakes for a feast that’s easy, fresh and fun.

HOT CROSS BUN FRENCH TOAST WITH RICOTTA AND CARAMELISED GRAPES

This breakfast favourite gets a cheeky twist with the addition of fresh ricotta and bittersweet grapes – perfect for a lazy weekend morning.

SERVES: 6 PREP + COOK TIME: 35 min

• 3 eggs

• 180 ml milk

• 6 SPAR Freshline hot cross buns, sliced in half

• large knob of butter

• splash of olive oil

• 125 ml castor sugar

• 125 ml boiling water

• 1 large bunch of SPAR Freshline seedless red grapes

• 250 g ricotta cheese 1 Whisk together the eggs and milk and dip the hot cross buns halves in the egg mixture two by two. Allow the buns to soak up the egg mixture on both sides. Remove from the mixture and set aside.

2 Heat the oil and butter in a thick-based frying pan over medium heat. Working in batches, and adding more butter and oil as needed, gently fry the buns until golden brown and cooked on both sides.

3 In the meantime, add the water and sugar to a small saucepan and stir over medium heat until all the sugar has been dissolved. Now bring to the boil and cook without stirring until the caramel becomes honey-coloured.

4 Divide the grapes into small bunches. Carefully dip the grapes in the caramel and place them on a baking tray lined with baking paper. Leave to harden. Alternatively, spread single grapes on the sheet and drizzle the caramel over.

5 To serve, spread a generous spoonful of ricotta on each hot cross bun French toast bottom, add the grapes and put the top half of the buns on top. Eat immediately.

TIPS If you are not in the mood to make caramel, simply chop the grapes and drizzle with some honey before spooning onto the ricotta. For added spiciness, add chopped glazed ginger to the grape topping.