Gooseberry and Elderflower pickle to accompany C&R’s beautiful lamb
In season: J F M A M J J A S O N D5-10 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.