Prepare your rosehips. Cut them in half and carefully scoop out the seeds and hairs before rinsing thoroughly (if you have very sensitive skin you might like to wear gloves for this).

Dry the hips. If you have a dehydrator then dry them according to the manufacturer's instructions, but you can also lay them on a baking sheet and pop them in the oven for 3 to 4 hours at 50 degrees centigrade until thoroughly desiccated and crispy. Putting them on a wire rack above a woodburner works well too, or you could tuck them away in the airing cupboard for a few days.

Place the dried hips in your slow cooker, add the almond oil and heat for 8 hours on the 'low' setting (you don't want the oil to heat up too much or all those magic healing properties may be affected).

Allow the mixture to cool and stir before straining through a layer of muslin (just in case any hairs have slipped the net!). The easiest way to do this is by laying the muslin over a jug and securing it in place with an elastic band, then just topping it up as the oil drips through.

Store in an amber bottle with dropper to preserve the oils as long as possible, and keep in a cool dark place.

Massage 2-3 drops of oil onto damp skin morning and evening. It works wonders on dry hair if you rub a couple of drops through the ends, and can also be rubbed onto nails and cuticles.

The mixture should last up to six months, but if at any point the fragrance changes then discard, as the oil may have gone rancid. I'd also recommend doing a patch test first, just in case your skin is sensitive to the ingredients.