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I spotted a recipe for rosehip and hawthorn sweet mince pies. It uses most of the normal items for home made mince pies but adds hips and haws.

What does the team think? Is it worth going foraging next year and then making these? Anyone with any experience?

Sounds delicious. The hips can be a pain to make edible, getting rid of the hairs doesn't leave much fruit. I've only made liquid products - wine, syrup etc, so it's easy to just strain the cooked pulp.

I agree to the pain of the hips - made jam (with apple) in the past, but didn't repeat it... Taste nice, though.