Season: Late September to October. The shapely rosehip is the fleshy fruit of the rose. The orange-red berries that appear in the autumn contain a crowd of creamy-white seeds protected by tiny irritant hairs, which is why they should never be eaten raw. Rosehips are rich in vitamins A and C and have long been used for making jams, jellies, wine, tea, and, of course, syrup. This recipe is based on one issued by the British Ministry of Defence during the Second World War when rosehips were gathered by volunteers. The syrup made from the fruit was fed to the nation’s children. Use this rosehip syrup mixed with hot water as a warming winter drink. I also love it drizzled neat over rice pudding or pancakes. Or try this recipe of Hugh Fearnley-Whittingstall’s for a refreshing summer cocktail: pour 2 tablespoons of rosehip syrup into a tall glass. Add 1/4 cup of white rum and mix well. Add a few ice cubes and pour in about 2/3 cup of tart apple juice. Garnish with a sprig of mint and serve with a straw.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.