Choose plants away from busy roads or paths where fumes can contaminate the fruit.

Garden roses may have been sprayed with pesticide or plant food so unless you know the garden or gardener well, it’s best to avoid them

Harvest when red or orange, plump and soft.

Traditionally boiled and strained to make rosehip syrup but can be used in jams, jellies even soups and rose hip tea.

Rosehips are high in vitamin C more than the equivalent weight of orange.

Cut in half, scrape out the seeds and hairs and wash thoroughly.

If you don’t have a dehydrator, put the halved sliced hips on a parchment covered baking tray. Bake on the bottom of the oven for a few hours to dry out. Store in an airtight container. Some Air fryers have a dehydration facility.

Use to make tea, add to jams or stewed fruits like apples.

Prepare and sterilise suitable bottles/jars with tight fitting screw top lids.

Roughly chop the rosehips by hand or in a food processor. Put into a large saucepan and add 1.25 litres of water. Bring to the boil, then simmer 15 minutes. Strain through a double layer of muslin, allowing it to drain for at least 30 minutes to extract all the juice. Return the pulp to the pan cover with water and repeat the process.  Strain the retained juices through muslin once more. Measure the rosehip juice into a large saucepan. For every 500ml of juice, add 300g of sugar. Heat slowly, stirring until the sugar has dissolved, bring to the boil, simmer for 5 minutes, skim if needed. Decant into the prepared bottles and seal.

Cool, lable. Use within 4 months, refrigerate after opening.

For those who remember Delrosa rosehip syrup it is a taste from the past.

A crab apple tree is recognised by its finely toothed, oval leaves, and small pinkish yellow-green fruits. Orchard varieties tend to have larger fruits.

Harvest when the fruit feels soft, twist the stem to pick off the tree. Double check for ripeness cut one in half to make sure the pips inside are dark brown.

https://www.countryfile.com/how-to/foraging/crab-apple-guide-how-to-identify-recipes for more information,

Crab apples are high in pectin so add to jellies to help them set. Use for making jellies and wines or roast with meat.

Remove the outer husks then dry in a warm, dark, dry place (like an airing cupboard) for up to a fortnight.  Crack the hard shells using a nutcracker. Eat raw in salads or snacks. To remove the rough outer skin, roast in a dry pan tossing till it is possible to rub the skin off easily.

savoury – toss in a little oil flavoured with spices or herbs – roast at 200C ( 180C fan) 400F, Gas 6 – till golden. Turn frequently to allow even cooking. Takes 10 to 15 minutes. Drain well on kitchen towel. Cool. Store in an airtight container. Enjoy as a snack or in salads.

Sweet – toss in a little oil then dust with cinnamon and icing sugar – roast as above.

Enjoy warm with deserts and cakes.

Chopped or ground can be added to cakes and biscuits especially shortbreads.