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Latest discovery from the Rayburn. We had some forgotten black grapes and on-the-turn organic tomatoes, so I halved the toms and tipped them and the pluckesld grapes into a roasting tin with a little oil and thyme from the garden.

I didn’t season, partly because Kester might well get some and partly because I didn’t want to encourage the juices to seep. I then put them in the low oven of the Rayburn for a day or two. Well, OK, I did forget about them a bit but they have turned out lovely.

The grapes have an intense, not-quite-raisin taste. I expect they will keep for a couple of days in the fridge, so I think I will use them in a salad with goats cheese or halloumi.

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