Clean, top and tail the gooseberries and put them in a pan with the sugar, salt and half of the white wine vinegar

Stir over a gentle heat until the sugar dissolves, then bring to the boil and cook until the gooseberries are tender

In a large heatproof bowl, bruise the mustard seeds, chop & crush the garlic and mix both with the raisins and paprika

Pour the boiling gooseberries over the mixture and add the other half of the cold vinegar

Stir before decanting into sterilised Kilner jars

Immediately screw down the jars and store for at least 6 months before use