Green, hairy and a bit odd looking, gooseberries are as tasty in smoothies as they are perfect for puddings to cheer you up when it's cold, grey and drizzling outside.
Especially if you've just made a prat of yourself on the way back from the shops, attempting to make that trying-not to-slip-over-on-mushy-leaves dance look cool.
How to make a proper gooseberry fool
25 g butter
450g of gooseberries, topped and tailed
4 tbsp of sugar
340ml of double cream
What you need to do:
1. Melt 25g of butter in a saucepan, add the gooseberries and sugar and cook on a low heat till the gooseberries are nice and mushy.
2. Mash the gooseberries through a sieve to get rid of any pips or skin and allow to cool.
3. Whip the double cream, gently fold in the gooseberry mix and divide into posh champagne glasses. Leave to chill in the fridge for an hour or so and then serve your fool with some little shortbread biscuits.
So darned easy, you'd be a fool not to make it (sorry)