Stewed Gooseberry – Summer delightes

Gooseberries come to ripeness bettwen June and July.

Top and tail the gooseberries, put them in a medium-sized pan with the neat elderflower cordial and bring to the boil. Lower the heat and cook for 5 minutes or so until they are opaque and starting to burst. Remove from the heat, tip into a bowl and set aside to cool. Refrigerate.

Serve with custard or thick and creamy greek yoghurt. Drizzle with honey and serve.