Gooseberry crumble

Preheat the oven to 200°C/gas mark 6

Start by making the crumble topping. In a large bowl, rub together the sugar, ground almonds and flour until you have a mixture resembling fine breadcrumbs. Set aside

Dice the butter and rub into the flour and sugar mixture until it resembles coarse breadcrumbs, taking care not to make the crumbs too fine

Add the flaked almonds, nibbed hazelnuts and nutmeg and mix together. Reserve in the fridge until required

Top, tail and wash the gooseberries. Place the gooseberries, sugar, lemon juice and cinnamon in an ovenproof dish and cover with crumble mix

Place in the oven for approximately 20 minutes. The crumble should be golden brown and the filling should be bubbling when ready

Meanwhile, for the custard, combine the cream, milk and vanilla pod in a large pan and bring to the boil

Whisk together the egg yolks and sugar in a mixing bowl until smooth and pale. Once combined, gradually pour the cream mixture over the egg mixture, whisking continuously

Return to the heat and bring to 82°C, stirring continuously until thickened and smooth

Pass through a sieve into a jug and serve alongside the gooseberry crumble