McLauchlans of Boxted

This sweet and tart dessert can be made with either the green or red dessert gooseberries. Gently cook gooseberries with either the elderflower cordial or with very little water (just enough to cover the bottom of the pan), and add a little sugar to taste. When the berries are soft, puree them and leave to […]

I’ve been trying out savoury recipes for gooseberries lately and have discovered some real gems. This sauce with sage goes well with pork, making a refreshing alternative to apple sauce. Put the gooseberries in a pan with the sugar. If using fresh berries, add a tablespoon of water; frozen ones will not need any extra […]

The gooseberry and chilli relish makes a change as a savoury recipe for gooseberries. Yotam Ottolenghi’s recipes are always an interesting new take on familiar ingredients. The full recipe suggests serving it with fried polenta and goats cheese. It’s also delicious with mature cheese and a good quality bread. Put half the gooseberries, the sugar, vinegar, […]

The jelly is an excellent accompaniment for mackerel or mackerel pate. Thanks to the Cookery Workshop for this recipe. Put the gooseberries in a preserving pan with the water. Add the chopped fennel stalks. Simmer gently until the fruit is soft. Stirring occasionally Turn into a jelly bag or muslin cloth and leave to drain over […]

I love this dessert: it’s light on the palate but full of flavour. Perhaps I’m biased but I think it could take lots more gooseberries in it! I got in a bit of a mess dealing with the gelatine – next time I’ll use a spoon instead of my fingers, or maybe even gelatine powder would […]

The Head Chef at The Crown Inn in Stoke-by-Nayland gave us this recipe for gooseberry pie. We’ve tested it and can confirm it’s delicious. It’s also enormous – gives about 12 slices. Cream your butter, sugar and eggs all together. Then add your flour to form a dough. Place your dough in the fridge to rest […]

This is a lovely cake, just as good eaten cold with coffee or served warm as a dessert with cream or custard. I make it in the winter with frozen gooseberries, and I don’t bother to top and tail the fruit. This recipe also works well with blackcurrants – just replace the gooseberries with the same quantity of […]

There is nothing to beat homemade jam! It wins hands down on flavour, texture, and scoring brownie points with friends and family. You can avoid the traditional preserving pan if you have a large saucepan. The pan needs to be large enough to contain the rising liquid when it comes to a ‘rolling boil’. Jam […]