Preheat the oven

• Preheat your oven to 200°C fan (220°C conventional). Wash the grapes and dry thoroughly, leaving a few small clusters attached to their stems if you prefer a more rustic presentation.

Roast the grapes

• Arrange the grapes in a single layer on a baking tray. Drizzle with the olive oil, add three sprigs of thyme and a pinch of flaky sea salt. Roast for 15–20 minutes, until the grapes are softened, their skins have begun to blister and their juices are just starting to escape. They should still hold their shape rather than collapse completely.

Toast the walnuts

• While the grapes are roasting, place the walnuts in a dry frying pan over a medium-low heat. Toast for 3–5 minutes, shaking the pan occasionally, until fragrant. Remove from the heat, allow to cool slightly and roughly chop.

Whip the goat's cheese

• Place the goat's cheese, Greek yoghurt, lemon zest and lemon juice in a mixing bowl or food processor. Whip until smooth, light and creamy, with a consistency that can be easily spread across a plate.

Prepare the sourdough

• Lightly toast the sourdough slices until golden and crisp. Keep them separate from the cheese so they retain their texture.

Rest the grapes

• Remove the grapes from the oven once softened and blistered. Allow them to rest for 3–4 minutes before assembling the dish.

Assemble the starter

• Spoon the whipped goat's cheese onto a shallow serving dish or divide between two plates. Using the back of a spoon, spread it into a generous swoosh. Carefully arrange the warm roasted grapes over the cheese, allowing some of the creamy base to remain visible.

Add the honey-balsamic dressing

• Combine the runny honey and balsamic vinegar in a small bowl. Drizzle over the roasted grapes and whipped cheese.

Finish and serve