In the summer glut of saccharine fruits such as strawberries and peaches, gooseberries may not be the ones you reach for first. But behind their strange burr of fine fuzz, these translucent, marble-like fruits offer a complex, defiant flavour. They are juicy, fragrant, a little sweet (especially the red ones that come along later in the season), but, overall, they are raspishly sour. Like rhubarb, they need sweetening if you’re using them in compotes or desserts, but their natural tartness offers a wonderful contrast and cuts through cheese, fatty meat such as pork or oily fish such as mackerel.Spiced pork chops with fennel, tarragon and gooseberry salad (pictured top)Want to save this recipe? Download the Guardian Feast app to add this to your collection.The addition of tart fruit in the salad helps to cut through the fattiness of the meat.Prep 15 minMarinate 20 minPickle 10 min
Cook 30 min
Serves 42 tsp sea salt
2 tsp fennel seeds2 tbsp coriander seeds
1 tsp black peppercorns
