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.
1 tablespoon of honey
2 tablespoons ground almonds
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.