These little bursts of flavour are great to accompany roasts, mix through salads and grain dishes, serve with a cheese board and can be served pureed too.
- 500g grapes
- 2 tablespoons olive oil
- 1 1/2 teaspoon honey, warmed
- 2 teaspoons toasted fennel or mustard seeds
Heat oven to 200*C and line a baking tray with paper or foil.
Toss grapes with olive oil, salt and pepper and spread over tray.
Roast grapes for about 10-15 minutes, keeping an eye on them so they don’t burn.
When they have cooled slightly, pour over runny honey and spices and gently stir them to coat.
Transfer to bowl to serve as is, or puree and serve.