Rosehips. Two recipes for you

A fruity vinegar flavoured with mandarins, and a jelly that's also made with crab apples that you might spread on hot buttered toast, if that's your sort of thing.

Before they shrivel on the bushes, the crows and blackbirds primed to strip the thickets clean of the little ripe haws before winter rolls in, now is the time to go for an amble along the hedgerows, taking a basket or a large colander under your arm to pick what you can of the wild rosehips that are now very much ripe for the taking.

Rosa Rugosa is the …