FIVE WAYS TO PREPARE ...

this week: Gooseberries 1. SERVE oily mackerel with a gooseberry sauce (cook 400g gooseberries slowly with a splash of water, sprinkle of sugar and a pat of butter until the skins burst). A 100g serving provides around a seventh of your daily vitamin C and up to 10 per cent of your vitamin E. 2. USE tart gooseberries with sweeter blueberries in a compote with yoghurt. As long as there’s 80g of each fruit in a serving, it counts as two of your five-a-day. 3. SANDWICH a Victoria sponge with gooseberry compote and a smidgen of whipped cream instead of jam and butter cream — it will help reduce the saturated fat and sugar. 4. MAKE a heart-healthy gooseberry crumble with an oat topping. Oats provide beta glucans and gooseberries contain pectin — both help keep cholesterol levels in check. 5. EAT raw — they have more vitamin C this way (100g provides a third of your daily needs). But look for softer, sweeter red or yellow-skinned ones — green ones are too tart uncooked.