Gooseberry and Fennel Sauce
A quick plea for the underused gooseberry before the season is gone for another year. At least, I think the poor old gooseberry is underused. They're lovely in puddings and ices and they make very fine jam but I look forward to gooseberry season so that I can use them in savoury dishes. I've wittered on about gooseberry sauces before but this year I've tried combining them with fennel and a fine combination it turned out to be. This sauce is very easy to make and freezes well. It works beautifully with simply cooked white fish, such as bream, but will also sit very happily alongside chicken or richer meats like duck or pork. I use the classic, sharper gooseberries for this kind of sauce rather than the sweeter, modern dessert types. This sauce is not short of flavour and so should make plenty for four people. 1 small to medium bulb of fennel, chopped quite finely 400 g gooseberries 50 g dried apricots, soaked if they need it ½ tsp dark soy sauce A generous pinc...