WILD ROSE The fruits of the wild rose are deep red and oval shaped. They are prized for a high vitamin C content and can be used in jams and as a flavouring for sauces, puddings and bread.
HAWTHORN Used to make preserves and jams, the hawthorn berry ripens from October to November. You can also dry the fruit and grind it into flour to add to cakes.
SEA SPINACH Growing along the coast, this sprawling annual, also known as sea beet, has large spinach-like leaves with a slightly salty taste. Cook as for spinach.
CHESTNUTS Perfect for roasting on an open fire, sweet chestnuts are at their best now. This year’s long summer should ensure a bumper succulent crop. Slit the shells before roasting to prevent the nut exploding. Can also be boiled and mashed to make a potato substitute.
JELLY EAR Rich brown fungus that grows out of the side of trees. When young it feels soft and fleshy growing harder as it gets older. Cooked in garlic and butter, it has a pleasant mild flavour.
SLOE This is a sharp purplish black fruit that makes delicious jelly or addition to pies and tarts. Collect after the first frost.