About the Recipe
This dish is named after my first ever job in London. Whilst working at the Bunch of Grapes, I would always be envious when serving our famous cheese boards to the punters. Situated right next to the famous borough market, the chefs would source the finest meats and cheeses to create magical displays, draped with grapes and served with warm freshly baked bread. I wanted to pay homage to this memory by elevating the humble grape, pairing it with some gut-busting, immune-boosting essentials like honey, garlic, ginger, sourdough bread, and believe it or not, Roqforts. Who knew cheese could be so good for you?
Ingredients
1 large bunch of grapes
100ml runny honey
1-inch root ginger
2 sprigs of thyme
1 tbsp balsamic vinegar
1tsp sugar
1 garlic bulb
1 lemon
50g walnuts
Rocket
2 tbsp extra virgin olive oil
Preheat your oven to 180c.
Line a baking tray with foil and set aside.
Grate the ginger and mix it in a bowl with honey, balsamic vinegar, olive oil, thyme, lemon, salt, and pepper. Add your grapes to the marinade, coat, and set to one side.
Drizzle your garlic with olive oil and season with salt and pepper. Roast in the oven whole for 50-60 minutes.
Once your garlic has roasted, pop two cloves our of their pockets. Transfer the rest to an air-tight container and keep for up to 1 week.
Slice your sourdough and in a dry pan, toast on each side. Set aside once toasted ready for plating.
In the same pan ad a small amount of oil. Add your grapes to the hot pan and allow them to cook, rotating and basting every two minutes with the remaining marinade. Grill these for approximately 10 minutes or until the skins have blistered and they have softened.
Roughly chop your walnuts into approximately 1mm/1mm size pieces.
Place your sourdough on a plate and drizzle with olive oil. Generously crumble the Gorgonzola onto the bread. Drape your grape across. garnish with your walnuts, roasted garlic, and rocket.