Dining Gooseberry salsa

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. 38 / Jaguar Magazine Jaguar Magazine / 39