Gooseberry and Almond Compote

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.


100g gooseberries
1 tablespoon of honey
2 tablespoons ground almonds

Gooseberries have a sharp, fragrant flavour that are delicious when stewed with some sweetness. British gooseberries are best in June, and may last last until early August, depending on the sunshine! They are also a good source of vitamins C and A.

Add this compote to natural yoghurt or granola for a tasty breakfast.


Put the gooseberries into a saucepan with a tablespoon of water and the honey.

Cook over a low heat, stirring occasionally, until the berries have become soft and stewed in appearance. Add more water as it cooks if necessary.

Add the ground almonds, mix together and serve.

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