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The Recipes

Chestnut Mushroom and Courgette Frittata with Balsamic Roasted Grapes


For the Frittata;

  • 1 tbsp Olive Oil
  • 400g Chestnut Mushrooms, halved
  • 1 Medium Courgette, peeled into ribbons
  • 8 Eggs
  • 100ml Double Cream
  • 150g Pilgrims Choice Cheddar, Lighter Mature/Extra Mature, grated
  • 2 tbsp Flat Leaf Parsley, coarsely chopped

For the Roasted Grapes;

  • 400g approx Bunch of Red Grapes
  • 50ml Balsamic Vinegar
  • 1 tbsp Sugar
  • Oven proof frying pan


  1. Preheat the oven to 200c/180c Fan/Gas Mark Fry the Mushrooms over a high heat until nicely charred. Put the
  2. Mushrooms to one side and wipe out the frying pan.
  3. Whisk together the eggs and cream, add the cheese, parsley and season well. Put the pan back on a medium high heat with a glug of olive oil. Pour in the egg mixture and scatter the mushrooms and courgette ribbons on top.
  4. Once the edges of the frittata begin to cook transfer the pan to the oven. Cook for 15-20 minutes until set and golden
  5. Toss the grapes in balsamic and sugar and roast alongside the frittata
  6. Allow the frittata to cool slightly before turning out onto a serving board and top with the roasted grapes and the tray juices.