Tag Archives: gooseberries
Gooseberry almond oat crumble-ft

Gooseberry almond oat crumble

Ah! Crumble. The classic summer dessert, it’s particularly fantastic made with gooseberries because the tart fruit off-sets the sweet crumble topping. In this twist on the classic recipe, Nigel Slater adds almonds to the crumble to give it a subtle lift, as well as oats for an extra bite. We served the warm crumble with award-winning Marybelle creme […]

Continue Reading
farm-shop-day-one-banner

Bumper crop of strawberries ripening gradually

  There’s a bumper crop of strawberries ripening gradually on the fields. All you strawberry enthusiasts picked the fields clean of ripe strawberries on our first day of opening! But they’re replenishing well and the picking will be good this weekend. There are plenty of gooseberries ripe and ready to pick.

Continue Reading
First Elsanta strawberries

Farm open for summer fruit picking

The farm is now open for summer fruit picking! The first strawberries and gooseberries are both ready, as well as the broad beans. The first strawberries are ready in time for the bank holiday weekend. There is masses of fruit ready to turn ripe and so the picking will become easier throughout next week. The broad beans […]

Continue Reading
Gooseberry buds in spring

Spring on the farm

The first buds are forming on the plants, which means it’s spring on the farm already. There’s a real buzz around the farm at this time of year as all the plants spring back into life. This mixed with some nervous energy – what kind of season will we have this year? Growing summer fruit […]

Continue Reading
Gooseberry chutney for cheese

Gooseberry chutney for cheese

Local restaurant The Mistley Thorn created this recipe for a simple gooseberry chutney for us. It’s super simple and keeps until after the summer fruit has finished. Pour the vegetable oil in a large saucepan and add the shallots. Place the pan over medium heat and stir with a wooden spoon, taking care not to […]

Continue Reading
Gooseberry elderflower compote with semifreddo

Gooseberry and elderflower compote with zabaglione semifreddo

Another delicious recipe from our friends at The Mistley Thorn, this creamy zabaglione semifreddo offsets the tart and floral gooseberry and elderflower compote to make a perfectly balanced dessert. Semifreddo is Italian for semi-frozen dessert. It can be made in advance and makes an impressive dinner party dessert. Serves 6 to 8 people. Zabaglione semifreddo Whisk together […]

Continue Reading
Gooseberry mint mojito

Gooseberry and mint cordial mojito

Local restaurant The Mistley Thorn created this refreshing gooseberry and mint cordial with our gooseberries. It’s a lovely balance of sweet and tart, and the first time we’ve tried gooseberries in a drink. Try it mixed with rum as a mojito cocktail. The Mistley Thorn uses seasonal, local produce such as our fruit. They’ve partnered with […]

Continue Reading
Bacon chop with gooseberry cider sauce

Bacon chop with cider gooseberry sauce

The cider, thyme and lightly cooked gooseberry sauce gives a light and summery edge to a bacon chop. Thanks to the Head Chef Ugo at local gastropub The Sun Inn, Dedham for this recipe. See his delicious blackcurrant focaccia too. Serves two. Melt the butter in a heavy based frying pan. Brown the chop on both sides, […]

Continue Reading
Gooseberry fool dessert

Gooseberry fool

This recipe for gooseberry fool was given to us by John Riddleston, the Head Chef at The Green Room Bistro in The North Hill Hotel, Colchester. The creamy-yet-tart dessert is delicious served with homemade shortbread. Top and tail the gooseberries, put them in a roasting dish with the vanilla pod and sprinkle with sugar. Roast in a hot […]

Continue Reading
Hot gooseberry and ginger sauce

Hot gooseberry and ginger sauce

Another great gooseberry sauce which is easy to make and livens up a simple dish of salmon or mackerel. Top and tail gooseberries, put into a pan withe the sugar and cordial. Peel and coarsely grate ginger and add to pan. Bring to boil and simmer for ten minutes. Serves 6, with pork or oily […]

Continue Reading