Method

• You can either cook the gooseberries in a pot with the sugar, elderflower and a splash of water or you can pre heat your oven 190C and bake them by placing the elderflower on the base and scattering the gooseberries on top, add the sugar
• Bake them in the oven, uncovered for 20 minutes or until tender when gently squeezed
• Meanwhile mix the rolled oats with 3 tablespoons raw cane sugar and bake until the oats lightly toast and the sugar caramelises a little
• Cool and set aside
• When tender remove from oven and tip them into a sieve set over a bowl to drain off the excess liquid
• Remove the elderflower and discard and gently mash 2/3 of the gooseberries with a few tablespoons of liquid until you get a thick pulpy consistency (you can do this in the food processor)
• Leave to get cold
• In a large bowl empty the Greek yoghurt with ½ the gooseberry pulp and fold together
• Spoon this mixture into serving glasses and then finish off with the remaining pulp on top
• Scatter over a little of the toasted oats and serve