There are quite a few things one can do with a gooseberry. Loads of people suggest gooseberry fool, probably because they like the name more than the uninspiring dish itself. But a rather nifty thing my better half did was to make gooseberry tarts. Pretty simple: stew the gooseberries, add sugar and a little ground almond to thicken it up, then place in pastry and bake. Tastes absolutely delicious – the gooseberries don’t have that sharp tang to them, so the tart is left with a lovely mild flavour. Serve with cream (and tea).