Rosehip sauce

Swirl over your semolina for a gorgeous pudding as we slip into the cold winter months. Rosehips have a unique ambrosial flavour and can be used to replace berries in deserts, or dried out to make a deliciously refreshing vitamin packed tea. I have used them as a ‘coulis’ on many milk puddings and in apple crumble. The only downside of rosehips is the tiny bristles, which cushion the seeds within the red flesh. These fibres are the original itching powder – the sort you would put down the backs of adversaries at school to devastating effect! They MUST be removed or can cause internal irritation. The simplest way of dealing with them is to wash the fruit thoroughly, cut the hips lengthwise and scoop out the pips and bristles with a teaspoon.