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.
Remove any remaining element of stalk from the gooseberries and put them in a pan with
Put them into a food processor and whiz until puréed. Push them through a sieve with a wooden spoon to extract any skins. The purée can now be held in the fridge for a day or two, or frozen.
If proceeding immediately, put the purée into a clean saucepan with the caster sugar and heat gently. Add the lemon juice and chopped chives.
Serve with grilled mackerel or herring and with plain boiled new potatoes.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.