Roasted Grapes, Cheese and Caramelised White Onion Bread

For the roasted grapes, preheat the oven to 180°C/Gas Mark 4. Line a baking tray with non-stick baking paper, then dampen the paper and crumple it slightly around the edges, forming a cup shape, which will help to retain the grape juices in the middle of the baking tray. Wash the grapes and remove all the stalks. Use a metal skewer or cocktail stick and make 2–3 holes in each grape. Place the grapes on the prepared baking tray, then roast (uncovered) in the oven for about 50 minutes or until they are completely collapsed and almost jam-like.

Remove from the oven and cool slightly, then purée the roasted grapes (and any juices) until they are very smooth. Transfer to a sterilised jar or suitable container, leave to cool, then cover and store in the fridge and use within a week. This recipe makes about 200ml roasted grape purée.

For the caramelised onion breads, grease a 12-hole muffin tin and set aside. First make the caramelised onions. Melt the butter in a non-stick frying pan, then add the onions along with some salt and pepper, and sauté for 6–8 minutes until golden brown. Begin with a high heat and then once the onions start to take on some colour, place a lid on the pan, reduce the heat and leave until the onions are cooked through and caramelised. Remove from the heat and leave to cool.

Meanwhile, make the bread dough. Weigh the flour and yeast into a mixing bowl, then rub the yeast into the flour using your fingertips until the mixture resembles fine breadcrumbs. Add the measured salt, the water and oil and work the ingredients together to make a dough. Knead the dough on a lightly floured surface for about 6–8 minutes or until it feels silky and smooth. Transfer the dough to a lightly greased bowl, cover with a clean dry tea towel and leave to rise in a warm place until doubled in size.

Turn the dough out onto a lightly floured work surface and knock it back, then roll it out into a rectangle (about 30–35cm x 20–25cm). Spread the cooled caramelised onions evenly over the dough, then roll up the dough into a sausage or log shape. Cut the sausage widthways into 12 even pieces and then place each one, cut-side up, into a greased muffin hole. Lightly cover the muffin tin with a clean dry tea towel and leave the dough to rise again (prove) in a warm place until doubled in size.

Meanwhile, preheat the oven to 200°C/Gas Mark 6.

Bake the breads in the oven for about 20 minutes or until risen and golden brown (they should sound hollow when tapped on the base). Remove from the oven, then turn them out onto a wire rack and leave to cool. Serve warm or cold.

Serve the chilled roasted grape purée and caramelised onion breads (serve 2 mini breads per portion) with a selection of cheeses of your choice. As part of the cheese selection, I like to serve a milder rind-washed cheese, such as Cornish Camembert or similar, and I let the cheeses come to room temperature before serving to bring out their full characters.