Roasted grapes with cheese
1 When the temperature on your wood-fired oven has reached roughly 220C (check with your thermometer) and the smoke and flames have died down, start cooking.
2 Place the grapes in a large roasting tray, sprinkle with sugar and thyme, and drizzle with olive oil and vinegar. 3 Roast for 5–10 minutes, keeping an eye on them and turning when necessary, until the grapes are just starting to catch and burst open.
4 Remove the tray from the oven and spoon over dollops of crème fraîche, scatter over the cheddar chunks, then tear up the Tunworth and nestle the pieces among the grapes.
5 Drizzle the sage leaves with olive oil and scatter over the top. Return the dish to the oven for 5 minutes, or until the cheese starts to melt.
6 Serve in the middle of the table with your favourite bread, a bowl of walnuts, and a lovely bottle of red.
Per serving 240 cals, 14g fat (9g saturated), 7g protein, 22g carbs, 21g sugars