The Baby & Toddler Cookbook is the latest publication from River Cottage HQ.

Hugh Fearnley Whittingstall’s passion for food took on a new focus eleven years ago when his son Oscar was born. When, at five months old, he started to take an interest in solid food, he was conscious that this was about more than just nourishment; this was the beginning of Oscar’s lifelong adventure with food.

Available now on Amazon

Of course they dabbled with baby rice and the odd organic rusk. But really didn’t see the need to unscrew any jars. Oscar was born in early March, and his first forays into the world of solid food coincided with the late July/early August boom in the River Cottage veg garden.

It was hardly a chore to mash up a bit of the veg that they were devouring themselves and offer it up to Oscar on a spoon or a bread soldier.

So Oscar was weaned straight onto mashed carrots, bashed beetroot, creamed spinach, crushed courgettes and pureed peas, shortly followed – as autumn then winter came – by endless variations on the multi-root mash theme, not to mention compotes of River Cottage’s own apples, pears and plums.

Oscar was often given a little of whatever they were eating too – fresh fish, meaty stews, even curries – provided it was of reasonably gum-friendly texture (Oscar was in no hurry to grow teeth). It was an enormous pleasure seeing him enjoying the produce Marie and Hugh had grown themselves, and effectively sharing meals with them.

Early on, they tried to broaden Oscar’s interest in food. Marie and Hugh took him out into the garden in his sling as they picked tomatoes or courgettes, or pulled up the carrots. Back in the kitchen he sat in his chair watching them cook, pottering about, peeling spuds, pulling something out of the oven, prodding, stirring and tasting. Not that it was intended to be a show for his benefit. They spend a lot of time in the kitchen, so where else would he be?

The River Cottage Baby and Toddler Cookbook is available from Amazon. Grab your copy now and take advantage of the Amazon prices and Amazon service.

Rose hips are the seed pods of roses, both wild and cultivated.  Once the flower petals fall, the hard green hips will swell until they start to ripen in October and November, turning a bright red or orange, depending on the variety.

The word “Hip” originally comes from the Middle English “hepe”.  Among rose growers and specialists, the term is “Hep”.

There are many localised variations, including some weird and wonderful names such as “pixie pears”, “pig’s noses”, “hedge-pedgies” and “nippernails”,

A rich source of vitamin C, usually made into a syrup or jelly and have a documented use since medieval times and Rose Hip syrup became a very important source of vitamin C during the Second World War when oranges were not available. The tons of hips required were collected by armies of volunteers every year.

After the war, rose hip syrup lost some of it’s popularity but recent research has shown that they may play a very important part in the treatment of joint problems such as arthritis and can now be widely found as supplements in tablet and capsule form.

Many varieties of rose hip can be edible but connoisseurs claim Rugosa hips have the best flavour and are the least difficult to prepare.

Preparation of the Hips is quite fiddly and it is important to wear gloves. Each one must be top and tailed,  cut in half and the seeds and irritating hairs removed. Once prepared, they can then stewed, dried or pounded into a paste which freezes well.

Rose Hip recipes;
The Cottage Smallholder - try Katy’s Rose Hip Syrup recipe.
Hugh Fearnley Whittingstall – Rose hip syrup recipe in the Guardian.
Rose Hip Syrup Recipe and uses from Makeitandmendit.com

In the Press;
Rose hips and athirits article from the NHS
Rose hip “Remedy for Arthritis” report by the BBC