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 fraiche 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 fraiche, 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.

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.