Grapes

We know raisins are one of the great dividers, but does anyone not like grapes?
Whether this week’s are purple, red, bright green or even a dusky yellow, whether they’re tiny and perfectly round or oval-gobstoppers (some called ‘Sweet Sapphire are even tubular) they always go down a treat.  

Our favourites are the dark muscats which are syrupy and actually do taste of violets (pretentious wine-labels take note!), but all kinds are surprisingly delicious frozen, like mini pops of sorbet. On the other end of the kitchen temperature spectrum definitely try roasting them with rosemary. 

Other traditional uses are as gifts for the ailing, as the subject of still life paintings for the creative among you or, turning back to their culinary potential they are an essential garnish to Spanish Ajo Blanco (sometimes called ‘white gazpacho’) which is a chilled soup thickened with bread and almonds.