Servings: 4

Ingredients: 

• 11 oz green gooseberries topped and tailed
• 4 oz caster sugar
• 1 pint double cream
• 2 gelatine leaves
• 3 ½ fl oz elderflower cordial nice biscuits, like shortbread to serve (optional)
• 6 hard-boiled eggs halved lengthways
• 2 tbsp toasted flaked almonds (optional)
• large handful of roughly chopped fresh coriander
• 4 garlic cloves finely chopped

Method:

1. Put the gooseberries in a frying pan with 25g of the caster sugar and gently heat until tender, but not pulpy.
2. Put the cream and remaining sugar into a small pan, bring to the boil, then simmer for 3 mins. Take off the heat and stir in the gooseberries and any pan juices. Divide the mix between 6 glasses and put in the fridge until they firm up – this will take about 2 hrs.
3. To make the elderflower jelly, soak the gelatine in a little water. Warm the cordial in a small pan – when you see it steaming, remove from the heat. Squeeze the gelatine leaves to remove the excess water, then stir into the hot cordial until they are completely melted. Add 100ml cold water, then transfer to a small jug.
4. Carefully pour a layer of the jelly mix on top of each glass of gooseberry cream – get the jug as close as possible so you don’t disturb the cream. Transfer the little pots to the fridge and chill for at least 3 hrs or until the jelly is set. Serve with biscuits, if you like.

Source: Good Food

Servings: 4-6

Ingredients
Wet ingredients:

• 2 segmented and chopped limes
• 2cm piece chopped ginger
• 1 finely sliced shallot
• ½ chopped chilli
• 1 tbsp coriander leaves
• 2 tbsp peanuts dash fish sauce
• sprinkle sugar
• 8-12 baby spinach leaves

Method: 

1. Mix together limes, ginger, shallot, chilli, coriander leaves and peanuts. Season with a dash of fish sauce and a sprinkle of sugar.
2. Lay the spinach leaves on a platter. Place a spoonful of the mix on each, then hand round and get everyone to roll them up before eating in one bite.

Source: Good Food

Servings: 4

Ingredients

• 8 chicken thighs on the bone, skin on
• 2 tbsp olive oil
• 1 lemon zested and cut into wedges
• 4 shallots thickly sliced
• 4 rosemary sprigs 
• Small pack tarragon
• 450g asparagus spears, trimmed
• 2 courgettes thickly sliced on the diagonal
• 250g peas (preferably fresh, not frozen)
• 100g feta crumbled

Method: 

1. Heat oven to 200C/180C fan/gas 6. Put the chicken thighs in a large shallow roasting tin, season and toss with the olive oil, lemon zest and wedges, shallots, rosemary and tarragon. Arrange the chicken thighs, skin-side up, and roast for 40-50 mins until the skin is crisp and golden.
2. Meanwhile, bring a large pan of water to the boil and cook the asparagus for 3 mins or until tender, adding the courgettes and peas for the final minute.
3. Drain the vegetables and toss in with the chicken, coating well with the cooking juices. Crumble over the feta and serve.

Source: Good Food