Grape and Grapefruit Cocktail

SERVES 4

2 grapefruit

110 g | 4 oz white grapes

1 teaspoon sugar

1 tablespoon sunflower oil

1 tablespoon chopped fresh mint

Salt and freshly ground pepper

To garnish

30 g | 1 oz flaked almonds, toasted

To serve

Brown bread and butter

1. Halve the grapefruit and, using a grapefruit knife, remove all the segments, leaving the membranes attached to the shell. Put the segments, with the juice, into a bowl. Reserve the grapefruit shells.

2. Dip the grapes into boiling water for 4 seconds, then peel them. Cut them in half lengthways and discard any pips. Add the grapes to the grapefruit with the sugar, oil, mint, salt and pepper. Leave for at least 30 minutes.

3. Pull the membrane from the grapefruit shells and fill the shells with the grapes and grapefruit mixture.

4. Scatter the almonds on top. Serve with brown bread and butter.

NOTE: If the grapes are soft-skinned and nice looking do not bother to peel them.

Wine: MEDIUM WHITE