Let the aroma of bog myrtle infuse in this homely dish...


800g roasting potatoes, e.g. Maris Piper, peeled and parboiled for 10 minutes;

1 bulb's worth of garlic cloves, bashed open;

30g bog myrtle;

100g Japanese rose hips, quartered and deseeded;

4 tablespoons of cider vinegar;


60g butter or oil;

1 tbsp of clear honey.


1. Heat butter/oil in a roasting tray on stove top and add garlic and bog myrtle, then cider vinegar, then potatoes.

2. Fry on high heat, bashing everything around, for a couple of minutes, then season with salt and pepper and put in an oven preheated to 240 degrees celsius/ gas mark 9 for 30 minutes.

3. 2 minutes before you take it out, introduce the deseeded rose hip quarters.

Serving suggestions: as a side for any rich and hearty savoury dish such as roasted meat or veg, or casseroles.

Warning: Bog myrtle is an abortifacient and so should not be eaten by pregnant women.