Preparation info
    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Gooseberry sauce is often served with mackerel, its astringent clean taste setting off the rich, oily flesh to perfection. Since it is little more than a purée with flavour-enhancing additions, that may include lemon juice and chives, freeze the berries on their own as a purée which you can then use for other things like tarts, fools or sorbets, or as the fancy takes you.