“The sweet-sourness of the roasted grapes in this dead-easy dish complement the beautiful cheeses perfectly. Teamed with crispy sage, crunchy walnuts and hunks of fresh bread, this is an outright winner, every time. ”
When the temperature on your wood-fired oven has reached roughly 220°C (check with your thermometer) and the smoke and flames have died down, start cooking (or preheat your regular oven to 220°C/425°F/gas 7).
Place the grapes in a large roasting tray, pick over the the thyme leaves, sprinkle with the sugar, then drizzle with 1 tablespoon of oil and a splash of vinegar.
Roast for 5 to 10 minutes, or until the grapes are just starting to catch and burst open, keeping an eye on them and turning when necessary.
Roughly chop the Cheddar into large chunks. 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 in and among the grapes.
Pick the sage leaves, then drizzle with 1 tablespoon of oil and scatter over the top. Pop the dish back in the oven for 5 minutes, or until the cheese starts to melt.
Serve in the middle of the table with your favourite bread, a bowl of walnuts, and a lovely bottle of red.