October 20, 2016 — Breakfast
Dad’s latest little hobby has been foraging. Whilst preparing his up coming Time Out article, with a bit of research and some rambling in the woods with Mrs. WDC – together they have been making some interesting foods for free! As I write this, I have suggested this would go great with rice pudding…
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To make 1.5 litres of rosehip syrup:
1 kg wild dog rose hips
3 lt water
1 kg granulated sugar
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WDC went foraging in October. We found quince, crab apple, rowan berries, hawthorn berries, chestnuts and wild dog rose hips – all harvested for free locally. The quinces made brilliant compote, the crab apples have been included in hedgerow jam and hawthorn jelly. The chestnuts we’ll keep for roasting on Halloween. And as you can see we used the rosehips to make rosehip syrup. It’s full of vitamins and goodness. I might try it over a sponge, on ice cream, over shredded wheat, in yoghurt and added to a glass of fizzy water. Or I might just try by the spoonful as an autumnal medicinal tonic.
Makes about 1.5 litres of rosehip syrup:
If you liked Dad’s rosehip syrup recipe and want to find out more about foraging, check out his foraging article: Six Foods to Forage in London this Autumn.
A perfect winter warmer – Cassoulet!
Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.
An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.
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