Judith Cullen's grape and olive mostarda. Photo by Charmian Smith.
2 cups fresh grapes
1 cup black Kalamata olives, (stone in)
3 Tbsp balsamic vinegar
3 Tbsp olive oil
1 Tbsp freshly chopped thyme
Place all the ingredients in an oven-proof bowl and bake for 1 hour at 180degC, turning the fruit with a spoon often during cooking until they are soft and the grapes are juicy.
Serve this with my roasted turkey or chicken.
You can also eat it as a finger food, like a bowl of olives.
It can be served with a garlic-flavoured flatbread or pizza bread.
Meet the cook
Judith Cullen takes cooking classes and leads culinary trips to Italy. Her most recent book, Dinner in a Basket, features menus cooked from produce found in farmers markets around the country.
