Gooseberries are part of the genus known as Ribes, whose other family members include black-, red- and white currants. They look wonderful – pale green with what seem like fine veins running through their flesh – and are best cooked, for they are nearly always eye-squintingly sour when served raw. They are beautiful in fools, mousses, jams – and obligatory in a proper summer pudding. A smoky, dark chocolate cake is a less expected use of them, but delicious with the berries' sharpness. Sold as a 500g punnet.