The aim of the supper club is to cook the food that is in season in our gardens and allotments (we can’t supply it all from there – tho we are getting better at this – but use local organic sources where we can’t). It’s just meant to be a lovely meal from the sort of things we are growing.

Currently we hold the supper club at my house in north Bristol, and maybe this time out on the veranda if we’re lucky with the weather. We make it sparkly and beautiful. Suggested donation is £30 and it is BYO bottle but there is a free cocktail on arrival. Follow us on twitter at @LiaandJuliet and email liaandjuliet@gmail.com to put yourself on the mailing list for the next one.

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August 10^th menu

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Lemon verbenatini with lemon verbena sherbet

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Clear broth with allotment harvest vegetables (ham hock broth OR vegetable)

Sourdough bread

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Potted cheese with dill cucumber pickles

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Gnocchi with roast baby fennel and fennel sausage

OR

Gnocchi with broad beans, mange tout, peas and ewe’s curd

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Peach melba

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Green fennel seed fudge

Mint tea

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Ooh…

‘I always have a glut of gooseberries,’ I announced, swaggeringly. ‘We’ll use gooseberries for the supper club.’ Gooseberries are no apricots (still no fruit, nor even flowers), they are not even strawberries (reluctantly bearing fruit to get quickly munched by a tsunami of slugs). They are easy, dependable and even a little over zealous, and are one of the crops I always get just a little bit sick of by the time they call it a season.

Not so this year. The crop was small. Really very small. I wont take my tart lovelies for granted again. Im inclined to blame This Pants Summer (TM) but do tell me if you’ve had a bumper crop; maybe my old dependables are just getting old and undependable. I think I’d prefer that. It all feels a bit apocalyptic/2012 if even gooseberries can’t cope with a British summer.

But it turns out a gooseberry knickerbocker glory is the perfect thing to do with a smidgeon of gooseberries. The beauty of your gooseberry knickerbocker glory – well, one of the great many beauties of your gooseberry knickerbocker glory – is that the sharp fruit is layered with ice cream, sweeter stuff, crunchy things, and whatever delights you can think of to make it go further and to complement and enhance it. Here’s what went into mine:

Elderflower ice cream

Shortbread

Gooseberry puree, only slightly sweetened

Chantilly cream (double cream whipped with vanilla and icing sugar)

A few sweet, pink, dessert gooseberries, raw

Crystallised and frozen elderflowers

I wont give you recipes or we’ll be here all day, but you get the idea. All of this was made up in advance and spooned, giggling, into the glasses at the last moment. Fun, fun. The sweet pink dessert gooseberries were the clincher: one in the bottom of each glass (like the gobstopper in the base of a Screwball), a layer of chopped ones somewhere in the middle, and one like a cherry on top. We bought a punnet, but if I’m going to be replanting this is where I’ll start. They were delicious.

The only essential here is the correct glass – it must look like it has been nicked from a 1950s diner – and the correct long spoon, for delving into the depths. Other than that this is more a blueprint than a recipe. Knock yourself out, play around: have fun with your gooseberry dearth.

I love the above picture supper club guest Jason Ingram took of me and Juliet delivering them to the table, mainly because – by dint of lucking into in the fuzzy bit near the instagram border – I look a bit like something from a 1950s diner myself. I think I must be whipping up the crowd by going ‘Ooh!’ as I hand them out, and I am planning to go about like that more often as it has done wonders for my cheek bones. JAS has commented elsewhere that Juliet looks like ‘a hot Bavarian barmaid’, so I reckon she’ll be delighted I’ve reposted it too … Ooh…