Like our baby Bongo, this recipe is a new creation. The distinctive ingredient is grapes, only recently grown in Kenya in vineyards mostly located in the warm Rift Valley close to Lake Naivasha.

The recipe is not entirely African, although I first came across something similar in the wine lands of South Africa's Cape Province. They seem to have so many grapes there that they turn up on most gourmet plates.

The dish is in any event a refined way of combining grapes and cheese. You can make it a day ahead and keep it in the fridge. It's especially delicious accompanied with a chilled Cape Chardonnay.

Bon appetit!

• 8 ounces plain flour
• 4 ounces of butter
• 3 tablespoons water
• 1 egg yolk

• ½ a sweet red pepper, chopped
• Melted butter
• 2 ounces sharp cheddar cheese, grated
• 2 ounces gruyere cheese, grated
• 2 eggs
• Cayenne pepper
• ½ pint of half and half cream
• ½ lb seedless green grapes, peeled and cut in half
• Some grated parmesan

• Rub butter and a pinch of salt finely into sifted flour.
• Beat the egg yolk with water and blend slowly into the flour - butter mix to make dough.
• Let this stand in the fridge for 1 hour.
• Roll out and use to line a 10 inch pie dish.
• Prick the base, weigh it down with baking beans and bake as you would any pastry shell (400 deg.F for 10-15 minutes.)
• Have a sip of wine and relax...

• Beat the eggs with cayenne pepper and add the two cheeses, and the chopped pepper and melted butter.
• Heat cream in saucepan and add to beaten eggs, return the mixture to a saucepan and heat gently until custard begins to thicken.
• Remove from heat.
• Now add the grapes and pour the mixture into baked pie shell in the dish.
• Sprinkle with a little parmesan and butter flecks.
• Return to oven at reduced heat, 375 F. Bake for about 30 minutes or until set.
• Let it cool down completely before you cut it into wedges.
• Have another sip of wine, you have made a great light lunch!

To serve decorate with a few red grapes, and some Nosturtiums or other edible flowers.