Eating In

125g caster sugar
50g sultanas
2 sprigs of thyme (leaves only)
40g fresh root ginger, finely chopped
½ shallot, finely chopped
100ml cider vinegar
300g gooseberries
Salt and pepper
Heat the sugar gently in a heavy pan until it melts. Stir in the sultanas, thyme, ginger and shallot. Add the vinegar and gooseberries and simmer for about 20 minutes until the gooseberries have broken down. Season with salt and pepper then set aside to cool.