Gooseberry Sauce
  • 1cup (200g) gooseberriestopped and tailed
  • 2tbsp caster sugar
  • 1 1/2tbsp butter
  1. Place a saucepan over medium heat and melt the butter and sugar, then add the gooseberries.
  2. Cover and simmer gently for 10 minutes. Take the lid off, and if the sauce is still quite liquid, reduce for a further 5 minutes until thickened.