gooseberries

Gooseberry Currant Yogurt Bowl, a simple breakfast of thick creamy yogurt and maple walnut granola topped with fresh gooseberries and black currants.

Gooseberry Currant Yogurt Bowl

(150 grams) yogurt (I

(60 grams) granola (I used Maple Walnut Granola)

(50 grams) gooseberries

(30 grams) black currants

Add yogurt and granola to bowl.

Top with gooseberries and currants. Enjoy!

Make the most of a seasonal yield with a comforting crumble bake - a crunchy, buttery topping and fruity filling

Gooseberry crumble

gooseberry

golden caster sugar

plain flour

demerara sugar

salted butter

Preheat the oven to 180C/fan 160C/gas 4.Toss the gooseberries with the caster sugar, spread in the bottom of a medium ovenproof baking dish with 2 tbsp water.

To make the crumble, put the flour, butter and a big pinch of salt in a bowl. Rub together with your fingertips until you have a rough breadcrumb texture. Mix in the demerera sugar.

Scatter the crumble topping evenly over the gooseberries. Bake in the oven for 45-50 minutes until top is pale golden and crunchy and the gooseberries bubbling. You can also give the crumble a quick flash under a hot grill to give the top an extra browning if you like.

Use slightly tart gooseberries in this summer dessert with a delicate vanilla custard and filo pastry

Gooseberry & custard pies

filo pastry

butter

vanilla ice cream

vanilla pod

double cream

milk

vanilla pods

cornflour

First, make the compote. Put the sugar and vanilla pod with seeds in a saucepan with 3 tbsp water and bring to the boil. Try to gently swirl rather than stir. Drop in the gooseberries and simmer for 20 mins or until half the liquid has bubbled off. Divide between four small pie dishes and put in the fridge to cool while you make the custard.

Put the cream, milk and vanilla pods with seeds in a saucepan and bring just to the boil. Meanwhile, in a large bowl, whisk the egg yolks, sugar, flour and cornflour together. Pour the hot milk mixture over the egg mixture, whisking constantly. Rinse out the saucepan, then pour the custard mixture into the pan. Cook on a low heat, whisking, for 5-6 mins until thick. Pour through a sieve over a large jug and discard the vanilla pods, then pour the custard over the compote in the pie dishes. Leave to cool.

Heat oven to 180C/160C fan/gas 4. To make the pie lids, lay one sheet of the filo on the work surface and brush with the melted butter, then put another sheet on top. Repeat with the rest of the sheets. On the final layer, scatter over the sugar, then cut the pastry into four rectangles. Lightly scrunch each rectangle and place loosely on top of each pie dish. Bake the pies in the oven for 20 mins or until the pastry is golden and caramelised. Remove from the oven and serve.

The tartness of gooseberries is the perfect foil for whipped cream and syrupy elderflower cordial in this dessert that can be put together quickly

Gooseberry fool

mint sprigs

tbsp elderflower cordial

milliliters thick yogurt

tbsp icing sugar

shortbread

Put the gooseberries in a pan with the mint, sugar and elderflower. Stir over a low heat for 5-8 mins until the gooseberries start to soften and turn syrupy. Leave to cool. Fish out the mint sprigs and discard. Taste and add more sugar, if you like.

Whip together the cream, yogurt and icing sugar to soft peaks. Fold through most of the gooseberries, then divide between glasses. Spoon over the remaining gooseberries, scatter over some mint and serve with shortbread.

Top 4 gooseberries recipes from across the web

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Top Tags

Gooseberry Currant Yogurt Bowl

Gooseberry crumble

Gooseberry & custard pies

Gooseberry fool

Top 4 gooseberries recipes from across the web

The most viewed gooseberries recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gooseberry Currant Yogurt Bowl

Gooseberry crumble

Gooseberry & custard pies

Gooseberry fool

The most viewed gooseberries recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine