Wrinkled grapes concentrate and caramelize into something bright and jammy when roasted, their sour-sweet edge perfect against toasted bread. This is the fastest way to rescue grapes that have seen better days and the only thing standing between a quiet night and leftovers.

Serves 2. 25 minutes, 5 at the stove.

About 100 calories a serving, 2 g protein, 19 g carbohydrate, 2 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 handful grapes, wrinkled, 3 tablespoons olive oil, 3 cloves, sliced thin garlic, to taste salt, to taste pepper, 1 loaf good bread.

1. Heat your oven to 425°F [220°C]. Toss the handful of wrinkled grapes with 3 tablespoons of olive oil, 3 sliced garlic cloves, salt, and pepper on a small baking sheet, turning each grape to coat.
2. Roast for 18 to 20 minutes, until the skins split and the grapes shrivel and brown at the edges, shaking the pan halfway through.19 min
3. While the grapes roast, slice and toast your bread until the surface is crisp. When the grapes are done, spoon them and all their oil over the toast and serve at once.

Note No swaps here; this is the dish. The roasted grapes and garlicky oil keep in the fridge for three days and are even better the next day spooned over yogurt or cheese. Serve with a green salad or a wedge of soft cheese.

Grapes collapse into a sweet pan sauce when they meet hot chicken, a trick that lifts a weeknight dinner without fuss. This uses up that half bunch before it fades, and the whole thing comes together in one skillet while you deal with other things.

Serves 2. 35 minutes, 10 at the stove.

About 520 calories a serving, 64 g protein, 15 g carbohydrate, 22 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

You need half a bunch [about 150g] grapes, 2 pieces [about 400g total] chicken breast or thighs, 2 tablespoons oil, to taste salt, to taste pepper, 2 cloves, minced garlic, 2 sprigs or 1/2 teaspoon dried thyme, 1/2 cup dry white wine or chicken stock.

1. Pat 2 chicken pieces dry and season all over with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers, then lay the chicken skin-side down and let it colour without moving it for about 6 minutes until the skin turns golden.6 min
2. Flip the chicken, scatter 2 minced garlic cloves and 2 sprigs thyme (or 1/2 teaspoon dried) around the pan, and cook for another 5 minutes until the second side colours. The chicken will not be cooked through yet.5 min
3. Pour in 1/2 cup wine or stock and tumble in your half bunch of grapes, then lower the heat to medium, cover loosely, and let it simmer for about 12 minutes while you set the table and pour drinks.12 min
4. The chicken is done when a knife slides through the thickest part without resistance and the grapes have burst and collapsed into a jammy sauce. Taste the sauce and season with more salt and pepper if it needs it.

Note Swap grapes for halved cherry tomatoes if you have them on hand instead. Leftovers keep in a covered container for three days and make a fine cold lunch. Serve over rice or buttered toast to catch every drop of sauce.

Halved grapes melt into a quick, bright pan sauce for chicken thighs, their acidity cutting through the richness. The whole point tonight is using up what's in the fridge before it goes soft.

Serves 2. 30 minutes, 15 at the stove.

About 840 calories a serving, 96 g protein, 4 g carbohydrate, 46 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

You need 4 thighs, about 1.5 lbs [680g] chicken thighs, about a dozen, halved grapes, to taste salt, to taste pepper, 2 tablespoons butter.

1. Pat 4 chicken thighs dry with paper towels and season both sides with salt and pepper. Heat 2 tablespoons butter in a large skillet over medium-high heat until the foam subsides, then lay the thighs skin-side down in the pan. Cook until the skin is golden and crisp, about 8 minutes, tilting the pan so the fat pools under the meat.8 min
2. Flip the thighs and cook on the other side until cooked through, about 6 minutes more. Transfer the thighs to a plate and pour off all but 1 tablespoon of the fat from the pan.6 min
3. Add about a dozen halved grapes to the pan and stir over medium heat until they break down and release their juice, about 3 minutes. Return the thighs to the pan, skin-side up, and spoon the grape sauce over them. Let this warm through for 2 minutes, then plate and pour the pan sauce over the chicken.5 min

Note Swap in pitted green olives or a splash of white wine if you have them. Leftovers keep three days and reheat gently in a covered skillet. Serve with rice or crusty bread to soak up the sauce.