Gooseberries are not everyone’s favourite fruit. But a new, less tart variety Pink Gooseberry, grown, by Charles Gaskaine, at his farm in Faversham, Kent, has gone on sale recently in Marks & Spencer stores.
It is naturally much sweeter than the green cooking variety and has fewer spines so it can be eaten raw straight from the punnet or added to fruit salads, cereals and fruit compotes.
Sweet, long-stemmed broccoli is another twist on standard seasonal fare marketed with a view to capturing consumers’ palates and imaginations.
Grown in Lincolnshire, where its young shoots are hand-picked after just ten days of growth, bellaverde broccoli resembles the Italian cime de rapa.
TV chef Gino D’Acampo suggests eating it in a spaghetti dish with grated courgettes, crushed walnuts, lemon zest and chilli flakes or served warm with fresh mint, goat’s cheese and toasted pine nuts dressed with olive oil and balsamic vinegar. Both dishes go well with a 2008 Pinot Grigio delle Venezie, Cavit, Italy (Co-op £4.99) - a lively white with a citrus finish.