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 2.

• 2 handfuls gooseberries, topped and tailed, halved lengthwise
• 1 tablespoon granulated sugar
• 150 g crème fraîche or Greek yoghurt
• 90 ml double cream
• 1 tablespoon caster sugar

In a small frying pan cook the berries and granulated sugar over a medium-high heat, stirring occasionally, until the liquid is thickened (about 5 minutes). Simmer the mixture, mashing it with a fork, for 2 minutes more. Chill the puree in the refrigerator until it is cold, about 1 hour (or more). In a big bowl, whip the cream with the caster sugar until it just holds its shape. Fold in the crème fraîche , then the chilled gooseberry puree. Cover and chill in the refrigerator for a few hours before serving or spoon over crushed biscuits in cups before chilling.

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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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