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 can’t compete with the commercial jams on price but it wins hands down on flavour, texture, and scoring brownie points with friends and family. Traditionally, jam is made in a preserving pan, but making smaller quantities in a large saucepan is just as good. The pan needs […]
