Gooseberry recipes - Our favourite gooseberry recipes so you can make the most out of your organic gooseberries

gooseberry recipes

Here's a collection of gooseberry recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index!

Gooseberry Fool
Grilled Mackerel with Gooseberry Ginger Sauce

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Gooseberry Fool

A traditional English dessert with a twist! Crushed biscuits go well with a good fool - try serving this delightful dish in dollops, atop a heap of amaretti biscuits. If you need to fill space, add rhubarb, cranberries, redcurrants or strawberries to the gooseberries. Serves 4.

• 2 mugs of gooseberries
• ½ mug of caster or granulated sugar
• ½ mug of liquid (you can use water, apple juice, white wine or a splash of elderflower cordial diluted with water)
• ½ mug of whipped double cream or mascarpone
• ½ mug of natural or greek yogurt

Pop the gooseberries in a pot. Add sugar and liquid - the gooseberries have loads of juice in them, which will come out when you start cooking, hence the small amount of liquid needed.

Bring the gooseberries to the boil and let them bubble away until the little green berries start to pop. Cook for a touch longer to thicken the juices up to a syrup. Set aside to cool.

Gently fold the cream and yogurt together. Layer the cooled gooseberries (and a bit of the syrup) with the creamy mix. Fold together if you like. Chill until ready to serve. Delicious.

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Grilled Mackerel with Gooseberry Ginger Sauce

The tart gooseberries and spicy ginger are well paired with this full-flavoured fish. Serves 4.

• 200 g gooseberries, topped and tailed
• 30 g butter
• 4 medium whole mackerel, cleaned and heads removed
• Lemon juice to taste
• Salt and pepper to taste
• 1 teaspoon freshly grated ginger
• 3 tablespoons white wine
• 1 tablespoon sugar
• 1/4 teaspoon cinnamon

Melt the butter in a medium saucepan and add the gooseberries. Cover and cook over a low heat until the gooseberries are tender, about 5 minutes. Preheat the grill. Meanwhile sprinkle the cavity of each fish with the lemon juice and season with a little salt and pepper. Make 3 slashes in the skin of each side of the fish, and cook them under the grill for 15-20 minutes, depending on the size, turning once, until cooked through and crispy skinned. Puree the gooseberries and sieve to remove the pips. Pour the puree into a clean pan, add the remaining ingredients, and reduce the sauce for a few minutes. Serve the mackerel drizzled with a little of the sauce.

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