Gooseberry and Elderflower pickle to accompany C&R’s beautiful lamb

In season: J F M A M J J A S O N D

5-10 minutes cooking and preparation time
 
A natural addition to a lovely slow roasted shoulder or leg of lamb. All beautifully in season together, this pickle makes an interesting seasonal change from mint sauce or redcurrant jelly.
 
Ingredients
200g fresh gooseberries, topped and tailed with scissors
120ml elderflower cordial
120ml red wine vinegar
bundle of chives, finely chopped or snipped
2 sprigs of mint, finely chopped
rosemary, 8 leaves removed from stalk and finely chopped
Sea salt flakes and freshly ground pepper-to taste
 

1/. Pour the vinegar and elderflower cordial into a saucepan and bring to a rolling boil. Allow the liquid to reduce by 1/2.

2/. Toss in the herbs and gooseberries, stir, turn off the heat, and allow to cook in the residual heat of the liquid

3/. Allow to cool slightly before putting in a sterilised jar.

This pickle, with the mint and rosemary removed makes an excellent accompaniment to mackerel, cooked whole and simply.

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