Method

1. Preheat the oven to 200C. Toss grapes with salt, pepper, olive oil, rosemary, and thyme. Place them on a rimmed baking sheet and bake 5-7 minutes. Remove grapes and leave the oven on.

2. Make the base: add the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside.

    

3. To make the cheese sauce, melt the butter in a saucepan. Stir in the flour andcook for 1–2 minutes until it becomes a thick paste. Gradually stir in the milk, stirring constantly. Ensure that the milk is completely absorbed, and the sauce is smooth and shiny before each addition of more milk. Once all the milk is added, keep stirring, and bring the sauce to a gentle boil. Reduce the heat and simmer gently for 5 minutes. Season with salt and pepper, and wholegrain mustard. Stir in cheese and allow to melt.

4. Dust some flour onto greaseproof paper and transfer your dough on top. Stretch out with your hands until you achieve your desired size.

5. Pour your cheese sauce on top, making sure to leave a 2-inch gap for the crust.

6. Arrange your grapes on top evenly and nestle in crumbled chunks of Red Fox on top. Finish with the remaining rosemary/thyme for garnish and bake at 200C for 15 minutes or until golden brown and bubbling.

7. Remove from the oven and drizzle with hot honey before slicing up and serving with rocket.