Serves:6 as a relish
½ red onion, finely chopped
1 tbsp sunflower oil
200g Waitrose Cooks’ Ingredients gooseberries, topped and tailed, halved if large
1 green chilli, deseeded and finely chopped
1½ tbsp caster sugar
3 tbsp rice wine vinegar
1 tbsp finely chopped fresh root ginger
1 small Duchy Organic ridge cucumber, peeled, deseeded and finely chopped
small handful coriander, chopped
1. Soften the red onion with the oil and a large pinch of salt in a frying pan set over a medium heat, stirring often. Once the onion is soft, but not coloured – about 5 minutes – stir in the gooseberries, chilli, sugar and 2 tbsp vinegar, then cook for a few minutes more. Once the gooseberries have burst, stir in the ginger, then cook for 1 minute more.
2. Remove from the heat and add the remaining 1 tbsp vinegar. Allow to cool, then stir in the cucumber and coriander. Taste and add a little more salt if needed. Serve as a relish for grilled salmon, mackerel or halloumi.
This recipe first appeared in Waitrose Food, July 2018 issue. Download the Waitrose Food app for the full issue
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