Three Ways With… Gooseberries


Gooseberries might bring back memories of our childhoods, but that doesn’t necessarily mean we know what to do with them in the kitchen! Why not try one of our delicious recipes?

Gooseberry Salad Dressing
With chilli and fish sauce in the mix, this dressing works particularly well in Asian style salads.

100g gooseberries, topped and tailed
2 tbsp sugar
1 red chilli, finely sliced
2 tbsp rapeseed oil
1 tbsp fish sauce

1) Finely chop the gooseberries.
2) Place the sugar and chilli in a small saucepan with just a splash of water.
3) Heat over a low heat and stir until the sugar dissolves.
4) Bring to a simmer and add the gooseberries along with any juices.
5) Take off the heat and whisk in the rapeseed oil and fish sauce.
6) Allow to chill down before serving with a pork or mackerel Asian salad.

Recipe adapted from BBC Good Food.

Gooseberry Cake
Easy to make and great served hot or cold. Just add cream or custard for a seasonal dessert!

Butter for greasing
175g butter
175g caster sugar
3 eggs, beaten
1 tsp vanilla extract
175g plain flour
2 tsp baking powder
1 tbsp cornflour
250g gooseberries
1 tbsp honey
You will also need a 23cm round cake tin

1) Preheat the oven to 180C or Gas Mark 4. Use the butter to grease the cake tin, then line it.
2) Place the gooseberries in a bowl and drizzle with the honey. Sprinkle over the cornflour and give them a quick mix. Set aside.
3) Cream the butter and sugar with a hand mixer or food processor. Add the eggs and vanilla extract and mix.
4) If using the food processor, transfer the mix to a large bowl. Now add the plain flour and baking powder and mix by hand, until smooth.
5) Spoon the cake mix into your tin and smooth the surface using a palette knife.
6) Evenly scatter the gooseberries over the cake’s surface and bake in the oven for 45 minutes.
7) Use a skewer to check that the cake is cooked through by inserting it into the centre. If it comes out clean, the cake is baked, if not, return to the oven for 5 more minutes and test again.
8) Once cooked, allow the cake to cool a little in the tin then turn out onto a wire rack to finish coolin. Alternatively, serve the cake hot with lots of custard or cream.

Savoury Gooseberry Sauce
Perfect for serving on the side of rich and fatty pork chops or grilled mackerel, the trick here is to only add a little sugar as you want to keep the tartness of the fruit.

250g gooseberries, topped & tailed
25g sugar
Salt & pepper for seasoning
Serves 4-6

1) Place the gooseberries and sugar in a small pan along with around 20 mls of water.
2) Cook over a low heat, stirring, until the gooseberries have started to break down.
3) If the mix starts to dry, add a little more water.
4) Once the fruit has started to form a sauce like consistency, remove from the heat and season with salt & pepper to taste.
5) Serve with pork or mackerel.

Photo sourced from Pixabay.

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