This is the easiest fool to make. Simply place gooseberries in a pan and sprinkle in caster sugar (to taste, but about half the weight of the fruit) and a little water. Cover with a lid, then cook for 15 to 20 minutes at a slow simmer. Take off the lid and reduce some of the liquor down. Try a taste, as you'll want the gooseberries sharp yet sweet, and add more sugar if necessary.
Weigh the cooked fruit and whip up an almost equal amount of whipping cream. Cool the gooseberries, and when cold, fold in the cream. Place it in the fridge to set.
Peas
Broad beans
Courgettes and their flowers
Marrows
Gooseberries
Charlotte potatoes
Wet garlic
Fresh almonds
Mangoes from Venezuela
Indian Alfonso mangoes
English elderflowers
Morel mushrooms
Mousseron mushrooms
Borlotti beans from Italy
Tomatoes
Cherries
Mara des Bois strawberries
English strawberries
Spanish black figs
Italian green figs
Spinach
Broccoli
White peaches
Charentais melons
Cauliflowers
Runner beans
French beans
Celery
White currants
-
Can't you hear me S.O.S? Our treasured native dog breeds are at risk of extinctionDo you know your Kerry blue terrier from your Lancashire heeler? A simple lack of publicity is often to blame for some of the UK's native dog breeds flying dangerously low under-the-radar.
-
'There are architects and architects, but only one ARCHITECT': Sir Edwin Lutyens and the wartime Chancellor who helped launch his stellar careerClive Aslet explores the relationship between Sir Edwin Lutyens and perhaps his most important private client, the politician and financier Reginald McKenna.
