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With the sweetness of grapes contrasting with a crisp mix of seeds, pistachio and a kick of heat from crushed wasabi peas, this crunchy grapes recipe from Pascal Aussignac makes an illustrious nibble.
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Place the sugar in a pan over a medium heat. Once melted, add the grapes, followed by the seed and crushed nut mix and quickly stir round to coat the grapes in the mixture
Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in 1998.
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Crunchy grapes
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