Words and photos by Susie Sandford Smith

A version of this post first appeared on ACHS 2020

If your grapes are starting to look a little sad…roast them. They’re gorgeous with ricotta on toast and work wonderfully on a cheese board or with cold meats. Why not try them in a sandwich with cold roast chicken. Yum.

Simply put the grapes on a roasting tray, slather them with olive oil and a good pinch of sea salt flakes and roast in the oven at gas mark 4 for about 20 minutes. You’ll end up with sweet and tart little jewels to top off your canapés or accompany cold meats or cheese.

These are also good roasted with a sprinkling of chilli flakes or, once roasted, garnished with ever so finely sliced fresh chilli.