I feel as though grapes are terribly under appreciated. There’s something about their familiarity that almost breeds contempt. Until recently their place was in the fruit bowl sitting on the kitchen bench. Mindlessly, I’d pick away at them one by one until a limp and shrived few were thrown away. They were the ugly Betty of the fruit bowl. Overripe bananas could always be used in banana bread, apples could be stewed with cinnamon, but what was a girl to do with unused grapes?
Well here’s the good news. There’s something special that happens when you roast a bunch of grapes. Their sugars caramelise, their skin puckers, and their flavour becomes surprisingly intense. When served alongside yoghurt, drizzled with their jammy cooking liquid, they are elevated to a whole new level. I know the concept of roasting grapes can seem a little strange to begin with, but stay with me. There are plenty of recipes using roasted grapes available and their versatility is breathtaking. From roast chicken to pizza, there are endless opportunities available….