Kenny Atkinsons 'Season's Best' is the humble gooseberry.
He is passionate about this quintessentially English fruit because they are so versatile, yet very much under used. Available from May to September, but are at their best June & July where they are easily foraged along hedgerows and grass verges, making them accessible for anybody who wants to go out an source them.
Kenny recommends pickling and vac packing Gooseberries as one of the best ways to use them. In his famous Mackerel with Gooseberries dish which won him a place at the final banquet of Great British Menu 2010 and is currently on his menu at House of Tides in Newcastle, Kenny uses them in four different ways; a wine, a puree, raw and pickled, illustrating perfecting the versatility of this beautiful fruit.
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