Gooseberry and Pistachio Crumble.

Gooseberry and Pistachio Crumble.

These gooseberries have been freshly p(r)icked from the garden. I like gooseberries but they are not something I would seek out to eat. When I cook with ingredients that I am not that keen on I make sure the other elements really shine. In this case, the coconut and pistachio crumble. The delicious crumble smells amazing with beautiful nutty crunch and texture. The caramelised gooseberries aren't bad either.

Equipment:

Deep ovenproof dish.

   For the gooseberries.

In a large saucepan, put in

-1kg topped and tailed gooseberries, with

-150g dark brown sugar,

-1tsp ground ginger.

Cook, stirring occasionally, on medium heat until the gooseberries have broken down.

Spoon into the prepared tin and leave aside.

   For the crumble.

In a large saucepan, put in

-180g chopped butter,

-180g plain flour,

-120g caster sugar,

-50g rolled oats,

-50g desiccated coconut,

Cook, stirring occasionally, on low heat until the butter has melted.

Turn off the heat.

Stir through 50g chopped pistachios.

Spoon into the prepared tin.

Bake in 180c fan forced oven for 30 minutes.

Serve with double cream, ice- cream or some deliciously thick mascarpone.