Give the gift of glowing skin this Christmas
Give the gift of glowing skin this Christmas

Emily O'Neill

Business Club Member competition: Win an overnight stay for two at The Johnstown Estate
Business Club Member competition: Win an overnight stay for two at The Johnstown Estate

IMAGE

This Portobello home has been injected with light, flow, and zingy colour
This Portobello home has been injected with light, flow, and zingy colour

Megan Burns

Marketing Account Executive Emily O’Neill’s Christmas wishlist
Marketing Account Executive Emily O’Neill’s Christmas wishlist

Emily O'Neill

Marketing Account Executive Meghan Killalea’s Christmas wishlist
Marketing Account Executive Meghan Killalea’s Christmas wishlist

Meghan Killalea

Social Media Manager Amber O’Shea’s Christmas wishlist
Social Media Manager Amber O’Shea’s Christmas wishlist

Amber O Shea

IMAGE Interiors Editor Megan Burn’s Christmas wishlist
IMAGE Interiors Editor Megan Burn’s Christmas wishlist

Megan Burns

Editorial Director Dominique McMullan’s Christmas wishlist
Editorial Director Dominique McMullan’s Christmas wishlist

Dominique McMullan

Chief Operations Officer Sophie Power’s Christmas wishlist
Chief Operations Officer Sophie Power’s Christmas wishlist

Sophie Power

IMAGE Editor-in-Chief Lizzie Gore-Grimes’ Christmas wishlist
IMAGE Editor-in-Chief Lizzie Gore-Grimes’ Christmas wishlist

Lizzie Gore-Grimes

Image / Editorial

If you’ve never roasted grapes before, try this recipe


By Meg Walker
26th Apr 2018
If you’ve never roasted grapes before, try this recipe

We can’t remember why we first thought of roasting grapes, but we are so glad we did – they are quite delectable. We use them on a bruschetta that we have been making for years that combines roasted grapes with goat’s cheese and a drizzle of truffle oil – they are pretty and different. Here we are pairing them with creamy buffalo mozzarella, basil and crispy Parma ham – when you get a mouthful of this with all the elements together, it’s one of those moments when you just stop for a second and think, “God, that’s delicious”.

Serves 2

Ingredients
small bunch of seedless black grapes
small bunch of thyme
drizzle of olive oil, plus extra for frying
1 slice of Parma ham, roughly torn
small handful of salad leaves
1 buffalo mozzarella ball
50g roasted hazelnuts
1 red chilli, sliced
pinch of smoked sea salt (optional)
drizzle of peppery extra virgin olive oil
drizzle of good-quality balsamic vinegar
few basil leaves
few edible flowers (optional)
salt and pepper

Method
Preheat the oven to 220°C/gas mark 7 and line a baking tray with baking paper or foil.

Pull the grapes off the stems and place on the baking tray with the thyme. Drizzle with olive oil, season with salt and pepper and roast for about 20 minutes until the grapes are sizzling. Remove from the oven and leave to cool.

Heat a little more oil in a small frying pan and fry the pieces of Parma ham until crisp, then remove and drain on kitchen paper.

Scatter the green leaves over a serving plate, tear up the mozzarella and dot over the top (you could also leave the mozzarella whole). Scatter over the grapes, hazelnuts, chilli and Parma ham pieces. Season with the smoked salt, if using. Drizzle over a little peppery extra virgin olive oil and balsamic and finish with a few basil leaves and some edible flowers, if using. Serve at once.

Extracted from A Love of Eating: Recipes from Tart London by Jemima Jones and Lucy Carr-Ellison (Vintage, approx €29). Photographs by Laura Edwards.

 

For more recipes from A Love of Eating, pick up the May issue of IMAGE Magazine, out now.