Huh. Maybe in the Cold and Unforgiving North we get an extra week or so of gooseberry

season. I made our gooseberry crumble yesterday (600g gooseberries, 30g Demerara sugar, 1/2 tsp mixed spice, and then the crumble topping: 100g plain flour, 100g porridge oats, 140g Demerara sugar, 85g butter, 1/2 tsp ground ginger, 1/2 tsp ground cinnamon) and it was BLOODY GOOD.

Posted By: Arizona Bay, Jul 24, 15:50:58