More ways with goose­ber­ries

Country Life Every Week - - Kitchen Garden Cook Gooseberries -

Goose­berry, straw­berry and hazel­nut crum­ble

(be­low) Pre­heat your oven to 180˚C/350˚F/ gas mark 4. Top and tail 600g of goose­ber­ries with scis­sors, hull 300g of straw­ber­ries (leav­ing them whole, un­less very large) and ar­range to­gether in an oven­proof dish. For the crum­ble, rub the fol­low­ing to­gether with your fin­ger­tips un­til it re­sem­bles coarse bread­crumbs: 100g of chopped, roasted hazel­nuts, 200g of plain flour, 100g of light De­mer­ara su­gar and 100g of un­salted but­ter. Scat­ter the crum­ble mix­ture over the fruit, then bake for about 30 min­utes or un­til the top is gen­tly browned and the fruit is bub­bling at the sides. Serve with a gen­er­ous splash of dou­ble cream.

Goose­berry fool

This is the clas­sic goose­berry recipe. First, wash, top and tail some goose­ber­ries and cook them gen­tly with a lit­tle caster su­gar, then leave to cool. Next, whip cream with a lit­tle ic­ing su­gar and fold through an equal amount of Greek yo­ghurt. Spoon some of the mix­ture into a glass, add a few of the cooked goose­ber­ries and re­peat un­til the glass is full. Serve im­me­di­ately, prefer­ably in the gar­den on a sunny af­ter­noon.

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