Gooseberries are such a big flavour in their own right, they don't necessarily need cooking alongside lots of other ingredients - they'll be vying for attention. Use other ingredients to bring sweetness to a dish, like a buttery pastry case, a sweet crumble topping, or whipped cream in a gooseberry fool or pavlova.
Gooseberries work brilliantly in savoury dishes too. Their tart flavour cuts through rich and fatty food. For a Yorkshire classic, pair gooseberries with mackerel. Here, James Mackenzie serves gammon with a gooseberry ketchup. A dollop of gooseberry compote or gooseberry chutney is also a great thing to add to a cheeseboard.
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