Gooseberry 'boshi' – Japanese-style sour salted gooseberries

Made in the same way as umeboshi, Japan's famous salted plums, chef Neil Campbell applies the technique to British gooseberries, resulting in a jar full of salty, tangy, sweet flavours. They're amazing for all sorts of uses – serve alongside duck or other rich meats, scatter them over salads or blitz them into a sauce or dressing. They're very salty and sour, so it's best to give them a good rinse and chop them up before using.

You can see how Neil incorporates these salted gooseberries in a dish by taking a look at his grilled mushroom and dashi recipe here.