Season: Available all year round
The grape is one of the oldest and most lovingly cultivated fruits, and we all know why. Much has been written in praise of wine, in contrast to the joys of the simple, unprocessed table grape (which, incidentally, accounts for a mere 10 per cent of world grape production). In reality, white grapes vary from green to yellow and black grapes from pretty pink to nearly blue.
There is a similar variation in size and flavour, from tiny seedless grapes (a favourite treat with children) to Muscat or Muscatel grapes (big and perfumed) and strange, straggly bunches of pinkish Italian grapes in autumn (often delicious, always cheap).
Grapes grown for the table are generally different to those used in wine-making – Muscat, Gamay and Tokay are exceptions – and to make one of those beautiful triangular clusters the growing fruit has to be carefully pruned, which adds to the expense.
GaTop-quality exports from South Africa have made this an all-year fruit.
It may sound unusual, but you really must try this cooling, summery almond soup - a Spanish classic and just the thing for lunch on a balmy day.
There's more than a hint of French influence in this superb seafood recipe - just the thing for a luxurious starter or main course when you really want to push the boat out!
Often made with chicken, Delia believes this delicate recipe deserves a revival… and who could argue with that? A wonderful combination of cream, grapes and vermouth, it perfectly complements fish or chicken.
Perfect for a lazy summer lunch, this one-pot dish simply bubbles away on the hob for a couple of hours while you find more relaxing things to do with your time, such as putting your feet up and enjoying a glass of chilled wine!
This is a lovely way to serve a roast chicken in the spring and summer months when fresh herbs are in abundance. The grapes add fruitiness and moisture to the stuffing.
Venison is a lovely meat and, because it's low in fat, it's ideal for those on a diet. The red onion and grape confit is a superb accompaniment and would also work well with pork, gammon or sausages.
Not for nothing has this lovely main-course salad become a classic! Give it a try as it's a good way to use up leftover cooked chicken and walnuts, celery and spring onions add plenty of crunch.
Although this lovely recipe may sound more like a dessert than a starter, it's actually a brilliantly refreshing way to begin a meal and cleanses the palate for what lies ahead.
Fruit salad with a kick, based on a Caribbean cocktail of rum, fruit juices and spice: a mouthwatering way to end a summer meal and a good recipe when entertaining.
If you really want to splash out you can make this with champagne, but sparkling white wine works very well, too. This is a lovely light dessert that slips down easily after a rich main course. It looks beautiful served in stemmed champagne flutes