For women readers - Make the most of Hedgerow Fruits

GOOD foods free for the picking abound in the hedgerows at this time of the year. Let us make the most of them.

Anyone who lives near country lanes goes blackberrying as a matter of course, but there are many other good things to be harvested besides the succulent blackberry. Elderberries, for instance, and sloes and rowans and rose hips and sweet brown nuts. They will all help to feed the winter store cupboards and add interest to autumn menus.

Elderberry Pie

1lb very ripe elderberries, 1tbsp golden syrup, 2tbsp hot water, 2-3 cloves.

Potato pastry: 2oz fat, 8oz flour, 4oz cooked, mashed potato, ½ tsp salt, water if necessary.

Nearly fill a pie dish with elderberries. Sweeten with the golden syrup and add the water. Mix the pastry ingredients and knead into a stiff dough, only adding water if the moisture in the potato is not enough to bind the dough. It should be as stiff as possible. Cover the fruit with the pastry and bake in the oven until the crust is browned, then lower the heat and allow the fruit to simmer for another 10-15 minutes.

Sloe and Marrow Cheese

Sloes and marrow make a food match. Pick the sloes when fully ripe; they should be black with the bloom on them and should come off the stalks at a touch.

2lb sloes, 2lb marrow, 2 ½ lb sugar.

Peel and seed the marrow and cut into pieces. Put in a basin and cover with the sugar. Put the sloes into the preserving pan with enough water to start the juice. Cook over a slow heat until the fruit is quite tender. Sieve them, put the puree back into the pan, add the marrow and syrup. Bring to the boil and boil briskly for 25 minutes. Pot and seal immediately. If possible, crack some of the stones and add to the preserve before boiling to impart a nutty flavour. This cheese is good with cold meat.