With their fragrant acidity, gooseberries make a lovely sauce for meat – try this with roast pork or pork chops. Serves six.
400g gooseberries, topped and tailed
2 tbsp caster sugar
1 tbsp finely chopped sage
Put the gooseberries in a pan with the sugar. If using fresh berries, add a tablespoon of water; frozen ones will not need any additional liquid. Bring to a simmer and cook gently, stirring from time to time, for 10-15 minutes, until you have a pulpy sauce. Stir in the sage, then leave to cool. Taste and add more sugar if need be, but try to keep it nice and tart.