Goat's Cheese Frittata

Preheat the oven to 200°C/180°C fan. Peel and finely slice the onions. Heat a non-stick, ovenproof pan over a low heat. Once hot, add the butter, onion, brown sugar and a very generous pinch of salt, cover with a lid and cook for 20 min, stirring occasionally, until caramelised.

Meanwhile, pick the grapes and add them to a baking dish or tray. Drizzle with olive oil and the balsamic vinegar. Sprinkle with a pinch of salt and pepper. Roast for 10 min. Once the grapes have been in the oven for 10 min, drizzle with the honey and roast for 5-10 min further.

Meanwhile, grate the Parmesan. Crack the eggs into a large bowl or jug and whisk thoroughly. Add the milk, half of the Parmesan and a generous grind of salt and black pepper. Chop the goats cheese into small pieces.

Once the onions have caramelised, add the spinach and cook, covered, for 1 min or until wilted. Pour the egg mixture into the pan. Top with the goats cheese pieces and the remaining Parmesan. Cover with a lid and cook for 5 min, until the edges begin to set. After 5 min, place the pan in the oven and cook, uncovered, for 10-15 min further or until fully set.

Meanwhile, toss the rocket, and grapes (with any juices from the tray!) in a large bowl with a drizzle of olive oil and a pinch of salt.

Once the frittata is cooked, allow it to cool slightly. Carefully remove it from the pan, by placing a large plate on it and flipping it over swiftly. Slice and divide between plates. Serve the salad alongside.