Jaguar Magazine #08

Dining
Gooseberry salsa
I crave the glorious wince of the
first tart raw gooseberry of the year.
I used to make a gooseberry salsa
when I was involved with Hugh
Fearnley-Whittingstall’s River
Cottage, and I’ve tweaked this
recipe over the years. It goes with
everything. It’s great with obvious
things like mackerel, cheese and ham
but it’s brilliant even on ice cream.
It’s bright, lively and adaptable – you
can use coriander instead of mint, or
leave out the lovage if you want it to
be even brighter. A bowlful of zing.
Pickled quince
Every year, I end up with a load of quince and I’ve always toyed with them, putting them in vodka,
baking them, but I thought, ‘There’s got to be a way of pickling them and doing them well.’ I played
around for a couple of years but found I was putting too many things in. Now, I’ve made it simpler,
and this is it. It’s got warmth from star anise, it’s got a bit of a kick from peppercorns, it’s got the
Christmas element with cloves – there’s something so perfectly autumnal about it.
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