Lycium barbarum
Ribes 'Consort'
Rubus 'Anne'
Vaccinium 'Pink Lemonade'
Lonicera 'Cinderella'
Ribes 'Hinnonmaki Red'
Rubus 'Navaho'
Gooseberry Pie

Serves 8 | Hands-On Time: 20m | Total Time: 1hr


4 cups of fresh gooseberries
cup of sugar
cup of all-purpose flour
Pinch of salt
1 tablespoon of butter
Pastry, for double-crust pie


1.) Stem and wash the gooseberries.

2.) Combine the sugar, flour, and salt. Add the sugar mixture to the berries; then toss gently to coat the fruit.

3.) Fill a pastry-lined nine-inch pie plate with the gooseberry mixture; dot with butter. Adjust top crust. Seal and flute edge. Cover edge of pie with foil.

4.) Bake in your oven at 375F for 20 minutes.

5.) Remove the foil; then bake for another 25 minutes or until golden. Allow to cool on a wire rack.

Gooseberry Jam

Makes 1-2 jars | Hands-On Time: 20m | Total Time: 50m


1 cup gooseberries
1 cup sugar
2 tablespoons lemon juice
3 tablespoons water
2 half-pint canning jars, sterilized


1.) Wash and stem the berries.

2.) Add the berries, sugar, lemon juice and water to a medium saucepan.

3.) Bring the mixture to a hard boil over high heat. This will take about six to seven minutes.

4.) Simmer over low heat for about 10 minutes, until the skins of the berries break and the fruit becomes soft, stirring occasionally. While cooking, gently press the berries against the side of the pot with a large spoon if you prefer a less lumpy jam.

5.) Once finished cooking, remove from the heat and pour into hot, sterilized jars. The high level of pectin will jell the mixture within about 30 minutes. Serve, and enjoy!
Gooseberry Cheesecake

Serves 8-12 | Hands-On Time: 1hr | Total Time: 12hr


Butter, for greasing
3 pkg (8 oz. ea.) cream cheese
1 cup sugar
3 medium eggs
2 tablespoons cornflour
5 tablespoons ginger cordial
3 1/2 cups gooseberries, topped and tailed
1 cup heavy cream
For the base:
5 tablespoons butter
3/4 cup ginger snap cookies (crushed)
3/4 cups graham crackers (crushed)
2 tbsp raw cane sugar


1. Preheat the oven to 300F. Lightly grease and base line a 9 inch springform tin with baking paper.

2. Make the base. Melt the butter in a medium saucepan over a low heat. Tip into the pan with the melted butter, add the cane sugar and mix together well. Using the back of a spoon, press evenly into the base of the tin. Set aside.

3. Beat the cream cheese and 2/3 cup sugar together in a bowl until smooth. Beat in the eggs, 1 at a time, followed by the cornflour and 3 tablespoons ginger cordial. Pour the mixture into the tin and bake in the oven for about 55 minutes, until set with just the slightest hint of a wobble in the centre. Turn off the oven and leave to cool inside.

4. Meanwhile, put the gooseberries, 2 tablespoons of sugar and the remaining ginger cordial into a small saucepan and bring to a simmer. Cook gently for 5 minutes until they are just soft but still holding their shape. Tip into a sieve set over a bowl and leave to drain. Tip the syrup back into the pan and boil rapidly until reduced to about 2 tablespoons. Tip the gooseberries into the bowl and stir in the syrup. Leave to cool.

5. When the cheesecake has cooled, remove it from the oven. Re-set the oven temperature to 300F. Spread the cooked gooseberries evenly over the top of the cheesecake. Mix the heavy cream with the remaining 1/4 cup sugar and spread over the top of the gooseberries to cover completely. Return the cheesecake to the oven and cook for another 15-20 minutes. Again, turn off the oven and leave it to go cold inside. Cover with cling film, then transfer to the fridge for at least 4 hours or preferably overnight, until the heavy cream has set.

6. Just before serving, carefully remove the cheesecake from the tin and transfer it to a serving plate or board.