How to make barbecued baby gem lettuce with gooseberries, cucumbers and black pudding

Before gooseberry seasons comes to an end, use them in this green salad that's perfect for a main meal or a side

Your goose is cooked: make the most of the summer with this BBQ dish (River Cottage)

BBQ baby gem lettuce with gooseberries, cucumbers and black pudding

Serves 2

150g gooseberries
100g cucumber
1 lemon, juiced
1 tsp organic cider vinegar
1 tsp sugar
1 tbsp olive oil
1 tsp chopped mint
2 baby gem lettuce, cut in half and washed
2 thick slices of organic black pudding

Top and tail the gooseberries and slice in half (or in three if you’re lucky enough to have big juicy goosegogs!). Half peel and deseed the cucumber and chop into similar sized pieces, just like the gooseberries.

Mix with the lemon juice, vinegar, sugar, olive oil and chopped mint and allow to marinade for one hour. Once the mixture is marinated, rub the baby gem and black pudding in a little olive oil, salt and pepper and barbecue on both sides.

Remove from the barbecue, dice and lightly pan fry the black pudding and serve with the baby gem, and pour over the gooseberry mixture, juice and all.

Recipe by Gelf Alderson, executive head chef River Cottage (rivercottage.net). For £50 off River Cottage Cookery School courses, use the code INDY before 30 September