Method

• Preheat grill to medium, spread the oatmeal on an oven tray, drizzle over 2 tablespoons honey and pinch of ginger and mix roughly
• Toast under grill, turning occasionally, until golden
• Remove and leave to cool
• Put the gooseberries, elderflower, butter and sugar in a pan and cook over low heat until the gooseberries start to soften and ‘pop’
• Leave to cool
• Then remove the elderflowers heads, mash the gooseberries with a fork and check the sweetness, adding more sugar if necessary
• Whip the cream and fold through the yoghurt, add the gooseberries, (reserve a little for the top) and mix until just combined
• Chill before serving
• To assemble - layer the gooseberry mixture first in a glass or similar dish, sprinkle over some toasted oats and continue for another couple of layers
• Spoon over a little stewed gooseberry on the top and a pinch of oats
• Serve!