Gooseberry and Ginger Sauce

Directions

1. Melt the butter in saucepan and add the gooseberries, topped and tailed.

2. Cover tightly and cook over low heat, stirring occasionally until the gooseberries in a blender and then return to a clean pan.

3. Add 1 tablespoon soft brown sugar, 1 beaten egg and half teaspoon ground ginger then heat gently until the sauce thickens.

4. season to taste and serve with the smoked mackerel.