Crumble, preferably, with a few granny smiths in there to bulk it out and let the sweetness of the crumble (with a pinch of salt added as well) balance the sharpness of the fruit. Good ice cream or a dribble of double for the hot/cold/crunchy/smooth thing as well- om^nom.

edit- apparently mackerel and gooseberry sauce is a ‘thing’ as well, according to my (ex chef) bf. Who knew?

Goosebeeries – yum!

Used to forage for them as a kid until my belly was sore, and then go back for more the next day.

I was just asking my wife the other day where have all the wild goosebeeries gone – don’t see many when I’m out and about.

scud – Member
We used to deep deep fried Camembert wrapped in filo pastry with gooseberry coolie, the berries work well with the cheese.

Blimey, I hope you mean Coulis?

Feel hard still the ones here, didn’t want to risk being put off forever, give it another few weeks as others say.

Try them raw – i like them hard [oh er] and bitter, store prefer them soft and sweet. For me the giveaway is, if they’re edible (or nice) raw they’ll be good cooked. If they’re bloody horrible raw, they’re not ready and won’t benefit from cooking yet (or they’re past best and squishy sweet nastiness which means the better half would like me to put them in cheese cake, because she’s a wrong un)

Don’t eat too many or you’ll get the colliewobblies