For a sweet gooseberry sauce, top and tail green gooseberries before tossing them into the pan. Add sugar, to taste, and just a splash of water to prevent the fruit from burning. Cover and cook ...

Gooseberries are versatile, tangy and most often used in dessert recipes, where their tart taste marries well with sweet meringue ... Pair pepper and paneer skewers with a gooseberry raita for a bit ...

An extra quick, dare we say, foolproof, recipe made with gooseberries, elderflower cream, amaretti biscuits and ready-made meringues - perfect summer pud. This delectable baked gooseberry cheesecake ...

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 ...

These are best eaten warm with a dollop of cream. If fresh gooseberries aren't available, you can use tinned ones instead. They usually come in a syrup so you can skip step two.

In a shady spot in the corner of my garden, a gooseberry bush is spilling out of its wooden planter; groaning under the weight of ripe fruit. I couldn’t bring myself to prune when I could see the ...

Purée the gooseberries to a rough consistency and whip the cream until stiff peaks form. Fold the gooseberries, along with the icing sugar, into the cream until combined. Cut the pastry puffs in half, ...

Carefully deep fry for 2-3 minutes, turning them as they start to colour. Once golden and crispy, transfer to some kitchen towel to drain then serve with the gooseberry sauce.

About Mavinakayi Nellikai Chitranna (Raw Mango & Gooseberry Rice) Recipe: Chef Naren created this magic with a tangy and exciting combination of amla, raw mangoes and rice. The mix is infused with the ...