Supersize Me! Fresh ricotta with sweet and sour sumac-roasted grapes + whey flatbreads

Who knew grapes could taste this good?!

Welcome back to Supersize Me! This week, a magical grape transformation and a flatbread glow up.

Honestly, these grapes should have a newsletter of their own. A standout nugget! And the flatbreads, well, every time I think I’m happy with a flatbread recipe, I find it can be improved.

It started with the whey leftover from the ricotta making process, which totalled 450ml and was therefore too significant to dispose of. Turns out it’s perfect for adding tenderness and flavour to bread, and we all know I am a flatbread superfan. You will be able to guess what happened.

I adapted my viral (I know!) ‘easy everyday flatbread’ recipe, replacing the liquid with whey, which gives a luscious crumb and flavour, plus a pale yellow colour to the finished flatbreads. And to think I nearly tipped it down the sink! I’ve adjusted the quantities of the original flatbread recipe to use the full 450ml of whey leftover from my ricotta recipe, but it’s easily halved if you want to make fewer flatbreads.

Fresh whey flatbreads.

The grapes are tossed with a mixture of maple syrup, lemon juice and sumac and roasted with shallots; both emerge transformed, the grapes bursting with an exhilarating charge of sweet and sour juice, the shallots charred at their tips yet sweet and tender in their centres.