Green Grapes

• 20 large seedless green grapes
• 30 ml (1 fl oz) lemon juice

Score the grapes with a sharp knife and drop into boiling water. Leave for 2 minutes, until the skins begin to lift. Transfer to an ice bath and peel off the skins (keep these to use for green grape skins, right). Seal the grapes and lemon juice in a vacuum bag for 1 hour.