More ways with 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.
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.