Christine McFadden Cookery and Food Writing
Christine McFadden with students
Alternative Pancakes
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Candied Seville Orange
Peel in Syrup
Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
Globe Artichokes
Glorious Green Stir-Fry
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican Pork and Beans
Moroccan Kid Tagine with Apricots and Almonds
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower
with Herbs and Lemon
Pasta Con Le Sarde
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Quince and Ginger Sorbet
Rabbit with Potatoes,
Peppers and Lemon
Roasted Squash
and Chilli Soup
Rosemary Sorbet
Rhubarb and Angelica Sorbet
Rhubarb Tart with
Star Anise and Orange
Sea Bass Parcels
with Fennel and
Preserved Lemon
Salted Sevilles with
Star Anise, Coriander
and Chilli
Seville Orange Ice Cream
Spiced Roast Quince with
Honey and Clotted Cream
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Two-Cherry Yogurt Ice
Venison Stroganoff
Venison Vindaloo
Warm Salad of Partridge,
Pears and Walnuts
Gooseberry orange syrup recipe development Christine McFadden Southwest
Booseberry bay orange dessrt Christine McFadden recipes Southwest

Gooseberries with Orange and Bay Syrup

Use green or red gooseberries, or a mixture. Red dessert gooseberries are pleasingly plump, have their own special flavour and they look stunning. Allow time for the berries to macerate in the hot fragrant syrup. You can strain the syrup if you like, but I think the bay leaf and orange peel look beautiful with the gooseberries.
Serves 3–4

ripe gooseberries, red or green 450g
sugar 200g
water 300ml
fresh bay leaves 2–3
orange peel 2 thinly pared strips
orange juice 1 tbsp

1) Top and tail the gooseberries with scissors or sharp fingernails. Put them in a pretty serving bowl – white china or glass look best.

2) To make the syrup, put the sugar in a saucepan with the remaining ingredients. Stir over medium heat until the sugar has dissolved, then boil for 7–10 minutes until the bubbles look large and syrupy.

3) Pour the hot syrup over the gooseberries and leave to cool. Serve at room temperature.

Recipe © Christine McFadden from The Farm Shop Cookbook published by
Absolute Press/Bloomsbury

    Photography: Christine McFadden    
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