Beneath them, we ate ittle stacks of garlicky tomato and eggplant...
... then terakihi fillets rolled around a fragrant filling of cashew nuts, chili, lime and coriander, with green salad from her sister and brother-in-law's garden, and crisp brown foccacia...
...and palest pink fool, made from Lesley's own gooseberries (Harvey's favourite early summer treat) and rhubarb.
Fruit fools are thoroughly English desserts, and apparently gooseberry fool is the earliest kind known, dating back to the fifteenth century. The introduction to Elizabeth David's first recipe for it (in Summer Cooking, 1955) takes you straight back to wartime privations: "Although this is a traditional English dessert it is not often well made, and owing to the lack of cream for so many years a good many people have never made it." Her later recipe in An Omelette and a Glass of Wine (1984) is a better one (I've turned the measurements to metric here).
1kg green gooseberries
Wash the gooseberries. There is no need to top and tail them [though Harvey always did]. Put them in the top half of a double saucepan with the sugar and steam them, or bake them in a covered glass dish in a low oven, until they are quite soft.
Sieve them, having first strained off surplus liquid which would make the fool watery. [I think this is the point at which you should taste for sweetness and add more sugar if the puree is too acid. Harvey preferred his quite tart, I like mine a little sweeter.]
When the puree is quite cold, add the cream. [Elizabeth David didn't whip it, but our cream is not the same as English double cream, and Lesley, like me, prefers to whip it softly before folding it into the puree.] Serve very cold.