Some of you may remember we had a gardening course led by Richard Kennedy two years ago. Richard is coming back to provide the gardening element of the course but, given the nature of the funding, we can’t repeat the exact same course.
So we’ll be attaching some healthy eating recipes and ideas of how to cook what you grow by providing takeaway recipes each week.
So here’s a teaser to whet your appetite
- 500g gooseberries – topped and tailed
- 60 ml elderflower cordial*
- 45g caster sugar
- the juice of half a lemon
- 350 ml cream
Put the gooseberries, sugar, elderflower and lemon juice into a pot and simmer until the gooseberries have cooked down.
Take of the heat, mash a bit with a fork and leave to cool. You can keep this purée in the fridge for two days – useful if you need to get ahead of yourself.
Whip the cream to soft peaks, then gently stir in the gooseberry purée and pile everything into a trifle bowl and serve with crisp sweet biscuits.
*You’ll have to join the gardening group to get a foolproof recipe for this.