Tom Aitken's food in July

gooseberries

published 5 July 2007

This is the easiest fool to make. Simply place gooseberries in a pan and sprinkle in caster sugar (to taste, but about half the weight of the fruit) and a little water. Cover with a lid, then cook for 15 to 20 minutes at a slow simmer. Take off the lid and reduce some of the liquor down. Try a taste, as you'll want the gooseberries sharp yet sweet, and add more sugar if necessary.

Weigh the cooked fruit and whip up an almost equal amount of whipping cream. Cool the gooseberries, and when cold, fold in the cream. Place it in the fridge to set.

Peas

Broad beans

Courgettes and their flowers

Marrows

Gooseberries

Charlotte potatoes

Wet garlic

Fresh almonds

Mangoes from Venezuela

Indian Alfonso mangoes

English elderflowers

Morel mushrooms

Mousseron mushrooms

Borlotti beans from Italy

Tomatoes

Cherries

Mara des Bois strawberries

English strawberries

Spanish black figs

Italian green figs

Spinach

Broccoli

White peaches

Charentais melons

Cauliflowers

Runner beans

French beans

Celery

White currants

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