Seasonal Ingredient of the Week: Gooseberries
Gooseberries don't get half as much attention as they deserve; a quintessential British fruit, at it's prime as we enter the summer months and perfect paired with the abundance of other seasonal ingredients currently on offer. Once a British staple, they're becoming harder to get find with imported exotic fruits favoured over our own crop, but cross your fingers and head to your local farmers market (or opt for the frozen aisle if all else fails).
Available in two varieties: cooking and dessert, the latter are the more popular option. In similarity to rhubarb, they're better if you stew or roast them with a little honey or maple to let their sweetness shine through, then add them to everything from crumbles and porridge, to shrubs and cordials for those all-important al fresco drinks.
- If you only do one thing, make it a crumble. Pair with apples and a few blackberries then stew and top with a crunchy, oaty topping. Pair with ice-cream and serve al fresco (if you haven't realised, we believe all food should be consumed outside in summer).
- Be inspired by Gooseberry fool and try layering your compote with creamy coconut yoghurt or a dairy free creme fraiche for a simple dessert option
- Stewed gooseberries aren't reserved only for fool and crumble either - serve with everything from porridge and overnight oats, to pancakes, waffles and ice-cream.
- Fresh, they also make a great addition to a salad. Try serving with fresh spring greens, fennel, apple slices and almonds as a side for seafood or fish dishes.
- Gooseberries also pair well with elderflower, everyone's favourite G&T addition. For an alternative summer drink, add a tbsp of gooseberry puree to elderflower cordial, soda water and fresh ginger (prosecco, gin or a good quality vodka very much welcomed too).