The hedgerows at Trill are ablaze with colour. They have provided us with an abundance of rosehips & blackberries. We have been busy harvesting and turning them into chutneys and jams and infusing Trill cider vinegar for salad dressings  and vodka for warming Winter cocktails. Here is one of our all time favourite chutneys.

Trill garden has a variety of different kale growing at the moment. Kale is my all time favourite and wilted kale with garlic and thyme is easy, quick and nutritious.


Rosehip Chutney

1 pint (570ml) fresh hips, seeds removed

1 pint (570ml) cider vinegar or wine vinegar

8oz (225g) sultanas

1½ lb (700g) cooking apples, peeled, cored and chopped

knob of ginger grated

1 tsp cayenne pepper

1 tsp ground cloves

2 chopped cloves garlic

½ lb (225g) sugar

juice and zest 1 lemon

juice and zest 1 orange


Soak the rosehips, sultanas, and apples in the vinegar overnight. After soaking, place the rosehips with remaining ingredients in a large, heavy saucepan. Bring the mixture to a boil over high heat, then reduce heat and simmer, stirring occasionally, until mixture is thickened. Leave to cool, then place chutney in clean, dry jars, secure with a lid  and  store in a cool place. Keep for at least a month before using.


Wilted kale with garlic and thyme

good splash olive oil

2 red onions, finely sliced

4 cloves garlic, finely sliced

3 large handfuls kale, roughly chopped

1 dessertspoon thyme, finely chopped

4 fl oz (110ml) stock


Cook the onion in the oil for 2 minutes, add the garlic and kale and cook for a further 2 – 3 minutes until the kale has wilted and turned a glossy dark green.  Toss in the thyme and the stock and cook for a further 2 minutes or until the stock has evaporated.