Elderflowers growing across the road by the post box.

Makes 3 to 4

Recipe for gooseberry compote

30 gooseberries

1/2 cup 110g caster sugar

2 tsp elderflower cordial

Cut the tops and tails off the gooseberries and place in a pan with the sugar (i only used 1/2 cup of sugar but feel free to use more) and cordial add 2 tbsp of water and simmer over a medium heat until they start to burst.

Using a fork or potato masher crush the gooseberries So you have a thick compote.

Let cool completely

For the fool

300ml greek yogurt

400ml double cream

3 tbsp caster sugar

Whip the cream and yogurt together with the sugar until thick and pollowy

Add the compote and swirl through then spoon into glasses or bowls and place in the fridge until ready to serve.

For the shortbread

150g butter (half a cup is 110g so add 3 tbsp more)

45g 1/3 cup icing sugar

Juice of 1 lemon

2 tbsp zest

1 tsp vanilla

225g 1 3/4 cups plain flour

2 tbsp corn flour

1/8 tsp baking powder

5 tbsp ground almonds

Flaked almonds to decorate

Rub the flours, baking powder, ground almonds, butter and icing sugar together then add the lemon juice and zest and vanilla and bring together into a ball and cover in plastic wrap and place in the fridge for about 30 minutes

Flour work top

Roll out into large sheet and cut into squares

Prick with fork and then sprinkle over flaked almonds and some sugar and bake for 10 to 12 minutes.