How do I make your Gooseberry & Elderflower Fool with Lavender Shortbread?

Gooseberry Fool

Chef Founder Simon Boyle says, “A summer favourite of mine, gooseberries, when in the height of their season are bursting with flavour. Yes, sour and tart but when ripe they are incredible and can be eaten straight off the bush. I also love the red ones which are slightly sweeter.

“Here’s our recipe which serves 4. It’s actually my grandmother’s so please look after it. When I make this dish, it takes me back to her wonderful house and very happy times. Enjoy!”

For the fool

Preparation time: 10 mins
Cooking time: 10 mins plus chilling time (2 hours)

Stuff you’ll need

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Wash the gooseberries thoroughly, top and tail them, then place in a wide, heavy-bottomed pan with the sugar, cordial and lemon juice. Simmer over a gentle heat until all the gooseberries burst.

Lightly crush the gooseberries with a fork, tip into a bowl to cool and chill for at least 2 hours. This can be done up to 2 days ahead.

Lightly whip the cream to a soft dropping consistency, then swirl in the cooked gooseberries to give a rippled effect. Spoon the fool into glasses, then chill until you are ready to serve.

For the Lavender Shortbread (makes 15)

Preparation time: less than 30 mins
Cooking time: 15 to 20 mins

Stuff you’ll need

Get stuck in

Line 2 large baking trays with baking paper

Sieve the lavender sugar into a bowl and reserve the lavender (this stops the lavender seeds getting broken when creaming the butter and sugar). Add the butter and cream together with the sugar.

Sift the flour and ground rice into the mixture, add the reserved lavender seeds and mix with a wooden spoon until the mixture resembles breadcrumbs.

Using floured hands, work the mixture together to form a smooth paste.

Tip onto a lightly floured work surface and knead gently until the dough is smooth. Chill the dough in the fridge for 15 minutes.

Roll the dough out to a 5mm thickness and cut out biscuits using a heart-shaped cutter. Place the hearts onto the baking trays and sprinkle with a little extra lavender sugar.

Leave to chill for a further 30 minutes in the fridge.

Meanwhile, preheat the oven to 180C/ 350F/ Gas 4.

Bake for 15-20 minutes, or until pale golden-brown. Carefully place the biscuits onto a cooling rack. Sprinkle with extra lavender sugar and set aside to cool completely.