Ingredients

• 60g/2¼oz butter
• plus extra for greasing
• 2 tbsp caster sugar
• 2 heaped tbsp golden syrup
• 4 tbsp plain flour
• 1 tsp ground ginger
• 1 tsp brandy
• 2 tbsp chopped pistachios
• 1 orange
• juice only
• 1 lime
• juice only
• 1 lemon
• juice only
• 1 mango
• cut into cubes
• 4 clementines
• separated into segments
• 1 pomegranate
• seeds only
• 6 cape gooseberries (physalis)

Directions

• Preheat the oven to 150C/300F/Gas 2. Grease two baking trays with butter.
• For the brandy snaps
• melt the butter with the sugar and golden syrup in a saucepan. As soon as it starts to bubble
• add the flour
• ginger
• brandy and pistachios and stir until well combined.
• Using a teaspoon
• place six walnut-sized blobs of the mixture onto the buttered baking tray. No need to flatten
• as they will spread naturally.
• Bake for 10-12 minutes until golden-brown. Leave to cool on the baking tray for five minutes
• and then lift them off with a palette knife. Lay them on a rolling pin to set.
• For the fruit salad
• combine the orange
• lime and lemon juice in a large bowl.
• Add the mango and the clementines
• scatter over the pomegranate seeds and serve with the brandy snaps and a few physalis.