Method:

Grape Saltimbocca:

1. Coat your chicken tenderloins in flour
2. Melt down 50 g of the butter in a frypan and cook chicken on medium heat until browned.
3. Add your garlic, prosciutto, sage and cook until fragrant, allowing all the flavours to release into the butter.
4. Deglaze the pan with white wine.
5. Add the rest of the butter, add grapes and cook down until a sauce has formed.
6. Add in parsley and finish off with lemon juice. Serve and enjoy

Grape Crumble:

1. Blitz flour, rolled oats, brown sugar, blanched almonds and cold butter together to form a breadcrumb like texture.
2. Can be stored frozen.

Filling:

1. Toss all ingredients together in a large bowl. Pack into baking dish and cover with crumble.
2. Bake at 170⁰c for 20 minutes.

Our friends at Wine Selectors suggest pairing this dish with a Verdelho.