Heat the oil in a pan. Sauté the shallot, garlic and ginger. Add the gooseberries and cook briefly. Pour in the balsamic and elderflower syrup, season with salt, bring to the boil. Turn down the heat, reduce for approx. 20 mins., stirring occasionally, leave to cool.
Mix the potatoes, spring onions, oil and salt, transfer to a baking tray lined with baking paper.
Approx. 20 mins. in the centre of an oven preheated to 180°C.
Heat the oil in a frying pan. Season the meat, brown all over for approx. 4 mins., only turning when a crust has formed. Remove, place on the tray next to the potatoes. Insert the meat thermometer so that it does not touch the bone.
To finish roasting
Approx. 20 mins. in the centre of the oven. The core temperature should be approx. 55°C. Remove from the oven, leave the meat to rest for approx. 5 mins. Carve the meat, plate up with the potatoes, serve with the chutney.