Enough for 6


400g gooseberries

100g caster sugar

4 tablespoons of elderflower cordial

a large thumb-sized piece of fresh ginger


Top and tail the gooseberries and tip them into the pan with the sugar and cordial. Peel and coarsely grate the ginger and add to the pot. Bring to the boil, turn down the heat and simmer for ten minutes. Serve with pork or oily fish.