I’ve mentioned clafoutis before – fruit cooked in a batter. Today we had a punnet of black grapes that were beginning to reach the point of needing to be finished off so I decided to try them using that method.

As it had been a while since I last cooked one, I used the bones of a Jamie Oliver peach clafoutis recipe. If I was being very critical, I think I could have done with reducing the amount of milk as the grapes were a high moisture fruit (and I seem to have done that with a previous try using plums) but it still came out and went down well.