Gooseberries come to ripeness bettwen June and July.
Top and tail the gooseberries, put them in a medium-sized pan with a dash of water (or a shot of 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.
Philosophising... 