THE BENEFITS OF GROWING YOUR OWN
Discover the satisfaction of nurturing produce from seed to plant, then turning your homegrown harvest into something delicious. As well as lowering your shopping bills, garden-fresh fruit and veg is more nutrient-rich than shop-bought, and only picking what you need reduces waste. Plus, being outdoors or losing yourself in a kitchen project can improve your sense of well-being.
You can find out more at: bbcgoodfood.com/sow-grow-glow
Leftover gooseberry juice makes a tangy addition to smoothies or porridge
In season now GOOSEBERRIES
Gooseberry buckle cake
SERVES 8 PREP 15 mins plus at least 30 mins chilling and cooling COOK 1 hr 10 mins EASY V
200g unsalted butter, softened, plus extra for the tin
200g golden caster sugar
1 tsp vanilla extract
3 eggs
200g plain flour
2 tsp baking powder
50g ground almonds
100ml soured cream
For the crumble topping
60g plain flour
50g cold unsalted butter, cut into cubes
60g golden caster sugar
60g porridge oats
25g flaked almonds
For the gooseberry filling
500g fresh or frozen gooseberries (see tip below; a mixture of green and pink if available)
2 tbsp caster sugar
For the filling, combine the gooseberries and sugar
