5 spectacular gooseberry recipes for summer

Let’s start with a classic – a British crumble always brings a bit of joy to the dinner table, and filling it with gooseberries instead of apples turns it into a seasonal showstopper. This recipe from chef Dominic Chapman showcases gooseberries that are broken down and sweetened underneath a crumble enriched with almonds and hazelnuts – plus a homemade custard to boot.

Crumble a little too rustic for your liking? Try a pie instead, complete with a beautiful pastry lattice lid. The gooseberries are joined by pieces of apple and a little elderflower cordial, which all combine together whilst in the oven. Serve with plenty of double cream, which combines with the juices released from the fruit.

Gooseberries don’t just work for desserts – their tartness contrasts wonderfully with oily fish such as mackerel, as seen in this beautiful ceviche-style dish from Michael Bremner. The gooseberries are fermented in whey for a week, which amplifies their flavour and dulls their acidic tang, meaning they only need to be sliced up without cooking before serving.

Gooseberry fool is a beloved dessert for a reason – it tastes fantastic and is incredible simple to make. A combination of stewed gooseberries and whipped cream, this recipe also includes some homemade shortbread biscuits on the side (although shop-bought will be absolutely fine if you’re short on time).