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    Roasted grapes & echalion shallots

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    Roasted grapes & echalion shallots

    • Preparation time: 5 minutes
    • Cooking time: 30 minutes
    • Total time: 35 minutes

    Serves: 6

    Ingredients

    77g diced beechwood smoked pancetta
    6 Echalion Shallots, cut into slim wedges
    3 tbsp lemon thyme leaves
    1½ tbsp olive oil
    2 tbsp Marsala wine
    400g pack Vitoria Grapes, cut into little bunches
    1½ tbsp balsamic vinegar
    50g Gorgonzola piccante

    Method

    1. Preheat the oven to 200°C, gas mark 6. Toss the pancetta and shallots in a large roasting tin with the thyme, olive oil and Marsala.  

    2. Roast for 15-20 minutes until the pancetta is looking crisp and the shallots sticky.

    3. Add the grapes to the tray and drizzle over the vinegar.

    4. Return to the oven for 5-10 minutes until the grapes just start to burst. Dot little pieces of cheese over the grapes and onions and serve. Delicious with gammon, roast turkey or chicken, or with cold cuts on Boxing Day.

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