By George McIvor , Chairman of The Master Chefs of Great Britain

The Master Chefs of Great Britain was formed in 1980 to provide a forum for the exchange of culinary ideas and to further the profession through training and the guidance of young chefs. In addition, the
association seeks to promote all that is best about British cuisine and produce. We are delighted to be working with Country Range and providing information and recipes for their Eat the Season feature. Do look out for the entry forms for our Young Master Chef of the Year competition.
For more information on the association and the competitions and training opportunities we provide contact

1.Tender moment-  Pair gooseberries with breadcrumbs, onion, sage and chorizo for a zingy stuffing to accompany a tender roast loin of pork.

2.Spiced Fruit- Make a delicious gooseberry chilli chutney to spice up your mains, like this aromatic duck breast served with cauliflower and courgette and potato pakora.

3.Suffer Fools Gladly- This refreshing gooseberry trifle won one of the top gongs at the Mid Cheshire Gooseberry Association awards.

4.The Ripple Effect- For an eye-catching dessert, try this gooseberry custard tart served with gooseberry and yoghurt ripple sorbet.

Recipes Supplied by:
Paul Ratcliffe from Morris Care
Shaune V.Hall,
Lee Ecclestone Head Chef at The Crown in Goostrey
Sarah Hartnett.

Official Tasting Notes

By New Covent Garden Market, the UK’s leading wholesale fruit and vegetable market

Properties: The size of large grapes, but more spherical. Early in the season they are bright green, with a veined effect on the skin, quite hard and tart and the best for cooking with. Later on, softer, sweeter
varieties become available, often yellow or red coloured which are good eaten raw. Some varieties have sparse, thin hairs.

Usage: Earlier, tart varieties are perfect for making the classic English pudding gooseberry fool. They are also good for jams, sauces, crumble, pies, and a tart sauce for rich roasts like pork, goose and mackerel.

Notes: If you’re going to cook with them, look for slightly under-ripe – but not rock-hard – berries. For eating raw, choose berries that yield to the touch, and are juicy

All recipes can be found here