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A cook’s year GOOSEBERRIES

Gill Meller makes a visit to his gooseberry patch, picks the first early berries, then heads straight to the kitchen, emerging with a cake that doubles as a pudding, heralding soft summer days

what’s good now.

I have vivid childhood memories of gooseberries.

In early summer the fruit, firm like marbles, striped and burred, appeared translucent enough to make you think you could see the seeds inside. Their sharp flavour left its mark on me. These tart, fleshy, juicy bombs of green and red, a precursor to warm summer months, are one of the few soft fruits I grow at home.

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About delicious. Magazine

Make the most of May’s warmer weather and bank holidays with the brilliant new issue of delicious. Enjoy the great outdoors with some campfire cooking or simply chill out over weekend brunch – whatever you do, don’t miss British asparagus and gooseberries – at their best now. You’ll also find Tomos Parry from Brat cooking his signature roast turbot, Ben Tish creating sun-soaked Spanish dishes and Mr Bao himself making his magical spiced beef buns. Plus, we show you how to use your noodle and throw a ramen party. May promises to be a month to remember.