Chef Darina Allen notes: When I'm driving through country lanes in late May or early June, suddenly I spy the elderflower coming into bloom. Then I know it's time to go and search gooseberry bushes ...

I had cooked aubergines in a pan on the hob, letting them soak up as much olive oil as they liked, then seasoned them with mustard seeds and cumin, grated ginger and ground turmeric. I stirred in a ...

Perfect for a summer get-together or a barbecue dessert, Mary Berry's delicious dessert is one to try. The treat is best made ahead of time, but it's so quick to make – taking up to 30 minutes at most ...

Gooseberry jam is a hidden gem among jams. Prepare gooseberries by rinsing well, removing the stem and the tail, and mashing with a potato masher. Add 3 cups fruit — either all gooseberries or a ...

All the berries in the Ribes family make good jams, jellies and preserves. For centuries in England, red currants have been made into a savory, mustardy Cumberland Sauce served with cold meats and a ...

For the pastry 10 tablespoons butter 1 3⁄4 cups all-purpose flour 1⁄2 cup confectioners' sugar 1 large egg yolk For the filling 2 pounds gooseberries 3⁄4 cup sugar 4 tablespoons water 1. Rub the ...

Meat-based soups, with a sour flavor resulting from the addition of seasonal fruit—unripened gooseberries or apples—have been an important part of the Transylvanian Hungarian cuisine (in the regions ...

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First top and tail the gooseberries. Tie 2 or 3 elderflower heads in a little square of muslin, put in a stainless steel or enamelled saucepan, add the sugar, and cover with cold water. Bring slowly ...