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Tuesday, 21 November 2017
 
 

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ROSEHIP
Puréed rosehips can be used as the basis of a soup, for a sauce to accompany meat, or used as seen above. Remove the stems and burs from the hips then split lengthwise and remove the seeds - a bit of a tedious job best done with a blunt knife. Place the prepared hips in a pan with an equal amount of water. Bring to the boil and then simmer gently until largely softened [top up with water if necessary]. Remove from the heat and allow to cool, then either mash with a fork or run through a blender. Your rosehip purée is ready for use.
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