Stewed Gooseberry – Summer delights

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.


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