Our plan with the BBC director was to use Autumn berries and roots to make healthy treats for kids.

Rav Wilding was the presenter who came up from London to forage and cook with Chris. He collected Hawthorn haws, Rosehips, Burdock, Dandelion and Wood Avens roots. Back at the barn Rav pounded the Rosehips and Hawthorn haws in our giant pestle and mortar. They boiled the berries with apples and seived out the pips and skins. The Rosehips are made in to jelly mice and the haws make fruit leather.

The roots were scrubbed and chopped and then went on the wood fire with the other pans.

Once the roots had boiled for half an hour or so they were strained and brown sugar added. This makes a Dandelion and Burdock cordial.

At the end of the film Chris and Rav taste the fruit leather, jelly mice and Dandelion & Burdock sitting on the snake benches just outside the barn.

All went well and they've told us it will be on the Blue Peter edition aired on Tuesday 25th Oct.

Recipes

Dandelion and Burdock cordial

·          20g Wood avens roots cleaned and chopped

·          100g Dandelion roots cleaned and chopped

·          100g Burdock roots cleaned and chopped

·          10g Root ginger chopped

·          1 pt water

·          ½ tsp citric acid, or juice of 1 lemon

·          100g Soft brown sugar

Place all the ingredients except the sugar in a pan and boil for 20 minutes. Strain through muslin into a clean container and stir in the sugar until dissolved. The cordial will keep in the fridge for a couple of weeks. Best diluted with chilled soda water or lemonade.

 Hawthorn fruit leather

·          500g Hawthorn haws

·          250g Bramley apples, peeled and chopped

·          3 tblsp Water

·          1 tblsp Honey

·          Juice of half a Lemon.

Put the Haws, apple and water in a pan over a medium heat and stew until pulpy, stirring often to break up the fruit and prevent sticking.

Once the mixture is pulpy, push through a sieve to remove the seeds and skins.

To this smooth puree add the honey and lemon juice and mix well.

Spread out the puree very thinly onto a silicon baking mat or baking parchment, put onto a baking tray.  Put the tray into a very low oven 70-80 degrees for several hour until the leather is set but still pliable and chewy.

Cut into strips and enjoy!

 Rosehip Mice

·          500g Rose hips

·          500g Bramley apples, peeled and chopped

·          6 tblsp Water

·          3 tblsp Honey

·          Juice of half a Lemon

·          4 sheets of leaf Gelatin, soaked in cold water for 5 minutes.

 Put the Rose hips, apple and water in a pan over a medium heat and stew until pulpy, stirring often to break up the fruit and prevent sticking.

Once the mixture is pulpy, push through a sieve to remove the seeds and skins.

To this smooth puree add the honey and lemon juice and mix well. Whilst this mixture is still warm, stir in the gelatine until it is completely dissolved ( If it will not dissolve easily then just heat the mixture gently).

 Pour the mixture into mice moulds (or any other shape!) and allow to set in the fridge for a couple of hours before turning out.