Olly’s spot! Here he is, now firmly esconced in our lives, family and work. He has all of us exactly where he wants us and we love him dearly. Like all Siamese cats, he is brainy, feisty and naughty. More like little dogs than cats, they are hugely companionable and he never fails to entertain us.
My saintly cousin has made her annual pilgrimage from NZ to come and stay for the summer and thanks to her unstinting efforts with secateurs and protective gloves, we have rediscovered our gooseberry bushes! Absolutely laden with fruit, I decided we would post up one of my favourite recipes:
Gooseberry Fool – serves 4-6
About 450g/1lb of gooseberries, topped and tailed
2 oz unsalted butter
4 tbsp or so of muscavado sugar
Half a pint of single cream or half each single and double
3 egg yolks
Stew the gooseberries gently in the melted butter and sugar in a heavy bottomed pan, turning frequently as the sugar begins to coat and caramelise. Do not allow the berries to overcook. They are cooked when you can crush them with a fork without resistance. Leave to cool.
Scald the cream, then pour over the beaten egg yolks, whisking as you go, before returning the mixture to the pan. Continue to cook and stir or whisk over a gently heat until the custard has thickened. Pay attention at this stage or the mixture will scramble! Fold the fruit into the custard, cool and spoon into glasses or a glass bowl.