Butternut squash soup
Come in from the cold to a comforting bowl of autumnal squash soup. Adding a hint of chilli gives it a warming kick whilst crème fraîche makes it creamier
Rosehip cordial
- Preparation and cooking time
- Prep:
- Cook:
- Plus infusing
- Easy
- Makes about 1 litre
Skip to ingredients
- 1kg wild rosehipswashed and roughly chopped
- 350g caster sugar
Nutrition: per serving (30ml/1fl oz)
- kcal57
- fat0g
- saturates0g
- carbs15g
- sugars10g
- fibre1g
- protein0g
- salt0glow
Method
step 1
Put the rosehips in a big pan and pour on 2 litres of boiling water. Bring the water back to the boil, then turn off the heat and allow the rosehips to infuse for 15 mins. Strain the mixture through a jelly bag or a double layer of muslin, squeezing out as much liquid as you can, then set aside.
step 2
Tip the pulp back into the pan, pour on 1.5 litres of water and bring to the boil. Then turn off the heat and allow to infuse for 10 mins. Repeat the straining process, then throw away the pulp that is left in the muslin.
step 3
Pour all the strained rosehip liquid into a clean pan and boil rapidly until reduced to about 1 litre. Skim off any scum that comes to the surface, then stir in the sugar until dissolved. Pour the syrup into sterilised bottles, ready to serve. The cordial will keep for up to three months, stored in the fridge.
