Gooseberries with hazelnuts and natural yoghurt

Sweet pickling liquid:

• 1 cup of water
• 1 cup of granulated sugar
• 2 bay leaves

1. Bring liquid to the boil so that the sugar dissolves
2. Add your bruised bay leaves allow to infuse
3. Then pour over 150 grams of washed gooseberries
4. Place into an air tight jar.

Gooseberry Compote:

• 150 grams of picked and washed gooseberries
• 50 grams of sugar
• 10 ml of water
• A squeeze of lemon juice
• 1 bay leaf

1. In a medium sauce pan add all of your ingredients, place onto a medium to high heat
2. Once the berries have just began to break down reduce the heat and cook to your desired consistency
3. To finish add a squeeze of lemon juice and 1 bay leaf.

Toasted Hazelnuts:

RULE NUMBER ONE: DON’T BURN YOUR NUTS!!

1. Place 150 grams of hazelnuts into a saucepan lightly toast them until they release their natural oil
2. Pour them into a clean tea towel and rub their jackets off
3. Then place them into a pestle and mortar, and crush them to your desired consistency.

To plate:

1. You’ll need some natural yoghurt, using a large table spoon drag the yoghurt up the plate, then in the well which you have created lay a bed of your gooseberry compote.
2. Next position your pickled gooseberries around the plate, items look better when you lay them in odds so go for 3 or 5.
3. Then sprinkle over you crushed nuts and lastly drizzle with some organic Richmond honey.

GG.