Woman's Weekly

Special dinner for VALENTINE’S


Roasted grapes and Gruyère on toast

Harissa and rose roast chicken with jewelled couscous

Rose water panna cotta



Cheese and grapes are a classic combination. Here, we’ve given cheese on toast a twist and served it with roasted grapes.


2 handfuls of grapes (we used red), about 100g (3½oz)
1tbsp olive oil, plus extra for brushing
1tsp ras el hanout
1tbsp red wine✣ ✣ ✣

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