Anna Jones’ savoury grape recipes

Serve them with tarragon or roast them with goat’s cheeseThere is a vine growing outside our front window, and by now it is heavy with dusky little wine grapes. We have spent a morning snipping two big baskets of small, tart bunches from it, some of which I have used to make a sort of grape paste to eat with cheese. The rest we’ve eaten roasted with fennel seeds to top soft cheese on toast, or in this salad inspired by one I ate at a dinner cooked in celebration of my friend Anja Dun