Gooseberry & Elderflower compote

Very lightly poached gooseberries with elderflowers, left to cool before removing the flowerheads. Lovely in a trifle – just add sponge and custard. Good with pannacotta or blitzed then stirred into whipped cream and custard for an instant fool.

Overripe gooseberries have less of a tang and can make fools a bit runny.

1kg gooseberries

200g granulated sugar

Elderflower cordial

• Top and tail the gooseberries then rinse with cold water.

• Place in a pan over a gentle heat, stirring until they have burst.

• Stir in the sugar until dissolved. Alter the sugar if you like it sharper or sweeter - it’s very dependent on how ripe the berries were to start with.

• Remove from heat and add cordial to taste.