300g gooseberries, topped and tailed Serves 4
2 heads of elderflowers, as fresh as possible
A knob of butter
2 Tablespoons caster sugar (or to taste)
150ml cream, whipped
100ml Greek yoghurt
3 Tablespoons honey
Preheat grill to medium, spread the oatmeal on an oven tray, drizzle over 2 tablespoons honey and pinch of ginger and mix roughly. Toast under grill, turning occasionally, until golden. Remove and leave to cool.
Put the gooseberries, elderflower, butter and sugar in a pan and cook over low heat until the gooseberries start to soften and ‘pop’. Leave to cool. Then remove the elderflowers heads, mash the gooseberries with a fork and check the sweetness, adding more sugar if necessary.
Whip the cream and fold through the yoghurt, add the gooseberries, (reserve a little for the top) and mix until just combined. Chill before serving.
To assemble - layer the gooseberry mixture first in a glass or similar dish, sprinkle over some toasted oats and continue for another couple of layers. Spoon over a little stewed gooseberry on the top and a pinch of oats. Serve!