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Recipe Inspiration from Waitrose


Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different using this Month's Health Food, Gooseberries.


See more Recipes from Waitrose




Gooseberry pie

  • Preparation time:20 minutes, plus chilling
  • Cooking time:35 minutes
  • Total time:55 minutes 

Serves: 6


460g Cooks' Ingredients frozen shortcrust pastry sheets, defrosted
800g gooseberries, stemmed
150g caster sugar, plus extra for topping
2 tbsp elderflower cordial
2 tbsp cornflour
1 egg, beaten


1. Use one of the pastry sheets to line the base of an 18cm round pie dish, trimming any excess pastry from the edges; chill for 30 minutes.

2. Meanwhile, heat ½ the gooseberries in a pan with the sugar, cordial and cornflour. Simmer for 8-10 minutes, stirring until thick and most of the berries have broken down. Remove from the heat and stir through the remaining gooseberries. Allow to cool.

3. Preheat the oven to 200°C, gas mark 6. Spoon the gooseberry fi lling into the lined pie dish. Brush the edges of the pastry with egg, then use the remaining sheet of pastry to top the pie. Trim any excess and crimp the edges of the pastry together with a fork (keep any excess pastry wrapped in the fridge to use in another recipe). Cut a small cross through the centre of the pastry with a knife to allow the steam to escape while cooking. Brush with egg and scatter over 2 tsp sugar.

4. Bake for 30-35 minutes, until the pastry is golden. Cool for 10 minutes before serving.

Cook's tips

  • Put 150ml double cream in a bowl with 1 tbsp muscat or sweet white wine and ½ tbsp icing sugar. Whip lightly until it just holds its shape.
  • Place 250g greek yogurt in a bowl and swirl through 1 tbsp lemon curd to give a rippled effect.
  • Top scoops of vanilla ice cream with fl aked almonds that have been dry-fried in a pan until golden.


Gooseberry and Almond Cake

The gooseberries in this cake sink, so you don't really see them on the surface; it still looks good though. Wonderfully moist it goes well with cream whipped with elderflower cordial.

  • Preparation time:10 minutes
  • Cooking time:30 minutes to 35 minutes
  • Total time:40 minutes to 45 minutes 

Serves: 8


  • 125g butter, softened
  • 200g caster sugar
  • 3 large eggs, beaten
  • 75g plain flour, sifted
  • 75g ground almonds
  • ¾ tsp baking powder
  • 350g dessert gooseberries, topped and tailed
  • 35g flaked almonds
  • 1 tbsp icing sugar for dusting


  1. Preheat the oven to 190°C/gas 5. Beat the butter and 125g sugar until pale and fluffy. Add the eggs a little at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of flour. Fold in the rest of the flour, the almonds and the baking powder using a large metal spoon; scrape into a buttered, 20cm springform cake tin.
  2. Toss the gooseberries with the remaining 75g caster sugar and spread them over the top of the cake. Bake for 20–25 minutes. Sprinkle on the almonds and return to the oven for another 10 minutes. The cake is ready when a skewer inserted into its centre comes out clean. Leave it to cool in the tin, then carefully remove the ring and the base. Dust with icing sugar before serving.

Drinks recommendation

The sweetness in this cake is restrained enough to make a wine partner possible. A rich cream sherry is perfect.


Gooseberry Fool With Elderflower

Fresh, tart gooseberries, sweet elderflower and creamy custard make a great summer dessert.

  • Preparation time:10 minutes
  • Cooking time:20 minutes
  • Total time: 30 minutes 

Serves: 4


  • 800g cooking gooseberries, topped, tailed and washed
  • 6 tbsp Waitrose Elderflower Cordial
  • 2 tbsp caster sugar
  • Fresh mint, to decorate
  • For the custard
  • 1 tbsp caster sugar
  • 284ml pot double cream
  • 1 vanilla pod
  • 3 egg yolks
  • 1 tsp cornflour


  1. Place the gooseberries in a pan with the elderflower cordial and sugar. Simmer for about 10 minutes until the gooseberries are thoroughly softened. Purée through a sieve (or in a blender if you want to include the crunchy pips) and allow to cool. Make the custard by gently heating the cream and vanilla pod in a saucepan to just under boiling point.
  2. Meanwhile, in a medium bowl, mix the egg yolks, sugar and cornflour to a smooth paste.
  3. Remove the vanilla pod from the hot cream then reserve to use again. Pour the cream over the paste, whisking all the time. Return the mixture to the pan and cook over a gentle heat, whisking constantly with a balloon whisk. Once the custard has thickened, pour into a bowl to cool.
  4. Mix the cooled custard and puréed fruit together and spoon into serving dishes or glasses. Chill in the fridge until ready to serve. Decorate with sprigs of mint.

Cook's tips

To save time, use a pot of Waitrose Fresh Vanilla Custard and fold in a little whipped double cream to thicken slightly. Seasonal fruits such as strawberries or raspberries, can be used instead of gooseberries.

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