Burrata with grilled grapes and basil. This is a simple and beautiful spread to serve at the table. The grapes marinate for hours in a vinaigrette and then grilled on the fire. I wasn’t sure how grilled grapes would taste but I was pleasantly surprised at how delicious it turned out. I was even enjoying popping some of the grapes in my mouth while grilling some grapes at the same time. I left the basil out of the recipe because I ran out of them in my garden. Ingredients 11 1/4 ounces seedless red grapes, pulled off their vine 2 tablespoons Valdespino vinegar (or other best-quality sherry vinegar) 3 tablespoons olive oil 1 garlic clove, crushed 1 1/2 teaspoons dark brown sugar 1 1/2 teaspoons fennel seeds, toasted and lightly crushed Flaked sea salt and black pepper 3 large balls of burrata or buffalo mozzarella 6 small purple or green basil sprigs, to serve Directions Put the grapes in a medium bowl with vinegar, oil, garlic, sugar, 1 teaspoon of the fennel seeds, 1/4 teaspoon of flaked salt, and plenty of pepper. Mix well and marinate for at least 1 hour and up to 1 day. Thread 5 or 6 grapes onto each skewer. Don't throw away the marinade; you'll need it when serving. Place a grill pan over high heat and ventilate your kitchen well. Once hot, add the grape skewers in batches and grill for 2 to 3 minutes, turning after 1 1/2 minutes. Remove from the heat. When ready to serve, tear the balls of burrata in half and place one-half on each plate. Arrange the grape skewers to lean against them—2 per portion—and spoon 1 1/2 teaspoon of the marinade over the cheese. Alternatively, arrange on a platter to serve a crowd. Sprinkle with the remaining 1/2 teaspoon of fennel seeds, garnish with a sprig of basil, and serve.

12 chicken drumsticks MARINADE 6 cloves garlic, crushed 3 tablespoons ginger 1 red chili 3 tablespoons honey ½ cup soy sauce GARNISH sesame seed spring onion DEETS IN a mixing bowl, combine the garlic, ginger, chili, honey, and soy sauce. Mix in the chicken drumsticks. Cover with cling film and leave to marinate in the fridge for 4-6 hours, or overnight. Fry the chicken in a large pan, on all sides for about 10-15 minutes, stirring often to prevent the marinade from burning, until golden brown. Remove from the pan and pour in the marinade. Bring to a boil and stir, until the marinade is thick and resembles a sauce. Throw the chicken back in the pan and fry for a further 5-10 minutes in the sauce, making sure each drumstick is evenly coated and cooked through. Garnish with sesame seeds and spring onions.

This extraordinary dessert, made with crisp chocolate-hazelnut meringue and whipped cream, is simple to make. Ingredients Ingredients 1 1/2 cups hazelnuts (7 ounces) 6 large egg whites, at room temperature Pinch of salt 1 1/2 cups granulated sugar 2 teaspoons pure vanilla extract 1/2 teaspoon pure almond extract 1 cup mini chocolate chips (6 ounces) 6 ounces bittersweet chocolate, melted and cooled 3 cups heavy cream 1/4 cup confectioners' sugar Chocolate shavings, for garnish DEETS Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Draw two 8-inch rounds on one sheet of the parchment and one 8-inch round on the other. Step 2 Spread the hazelnuts on a third baking sheet and toast for 12 to 14 minutes, until browned. Let cool slightly, then transfer to a towel and rub to remove the skins. Chop the nuts. Lower the oven temperature to 225°. Step 3 In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the salt at medium-high speed until soft peaks form. Gradually beat in the granulated sugar at high speed until stiff. Beat in the vanilla and almond extracts. Fold in the hazelnuts and chocolate chips. Pour the melted chocolate down the side of the bowl and gently fold until the meringue is lightly marbled. 
 Step 4 Spread the meringue in the drawn circles and bake for 2 hours and 30 minutes, until crisp; rotate the pans halfway through baking. Turn off the oven, leave the door ajar and let the meringues cool completely. 
 Step 5 In the bowl of the standing mixer, beat the cream with the confectioners' sugar until firm. Remove the meringues from the parchment paper. Spread the whipped cream on the layers and stack them. Refrigerate or freeze the cake overnight. Cut into wedges and serve at room temperature. Garnish with chocolate shavings before serving.