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Please send us your favourite gooseberry recipes.

Here is ours:

Gooseberry and elderflower frozen yoghurt

Tip 400 gm of gooseberries into a saucepan with 200 gm of sugar (we use golden granulated but any sugar will do) and 2 tablespoons of water. Heat gently until the sugar has dissolved and the gooseberries are soft; beat them to a puree.

Add 3 or 4 tablespoons of elderflower cordial, to taste.

Mix 500 gms of low fat Greek yoghurt with 150 ml of milk and mix into the gooseberries.

Pour into a freezer proof container and freeze for a couple of hours. Beat the mixture to a smooth consistency, put the lid on the continer and return to the freezer until fully frozen.

Remove from the freezer for about 10 mintes prior to serving.