Sarah Raven's Garden Cookbook

Product Information

We do not collect any special type of data about you, such as location-based information, only basic personal data. Sarah is an inspirational and passionate teacher, and has been running cooking, flower arranging, growing and gardening courses at Perch Hill, her farm in East Sussex, and around the country, since 1999.

Every single thing we sell goes through a tough selection process and is trialled, tested and loved by Sarah at her Perch Hill Farm – her garden in Sussex where she lives – so you know you'll only ever get the best quality items for your kitchen and garden. All our seeds, bulbs and plants have to not only look or taste fantastic, but also be highly productive. All our collections and mixes have been inspired by Sarah's designs for her own garden and flower arrangements. Browse our collections and exclusive ranges. Chicory and Blood Orange Salad From Sarah Raven's Garden Cookbook by Sarah Raven, published by Bloomsbury (2007), available from www.sarahraven.com. When storing your data, we do not provide our own IT servers, and we are not responsible for any illegal breach that may occur. Your data is processed by Wildflower Press Ltd staff in the UK, and any third party shall not have access, unless the law permits it.Stuff the length of the pork fillet with this mixture. Add the prunes and chestnuts, scattered through, and roll it up. Wrap the roll with the prosciutto and tie at intervals with string. Preheat a medium (180°C/gas mark 4) oven. Quarter the peppers and deseed them. Halve the tomatoes and roughly chop the onion, garlic and chilli. Put all the vegetables and basil on a roasting tray, mix the vinegar and oil, and pour it over the vegetables, making sure everything is well coated. Put the mixture into a large china bowl and add the rest of the ingredients (sultanas, sugar, ginger, salt, cayenne and white wine vinegar) and stir together. the caster sugar with a large metal spoon. Spoon on to greaseproof paper rubbed with a trace of sunflower oil, or ‘Lift-Off’ paper, or a silicone mat, and bake in the preheated oven for about 3 hours until crisp. Remove and break the meringues into pieces. Sarah has written for The Saturday Telegraph, Country Living, Gardens Illustrated, Gardeners’ World Magazine, The English Garden and Sainsbury's Magazine among others. Her gardening and cookery books have won her a number of awards including Best Specialist Gardening Book for The Cutting Garden and Cookery Book of the Year for Sarah Raven's Garden Cookbook.

One of my dreams is of having a kitchen garden, so that I can cook and eat vegetables as they should taste, and this maybe explains why I am particularly drawn to Sarah Raven's Garden Cookbook. It provides enough romantic escapism – since I don't have the luxury of any outdoor space – and yet is of practical purpose, too, in the form of vibrant, inspiring recipes that, with the help of a good greengrocer, I can cook in my urban kitchen, too. This really is a rich compendium of a book." Nigella Lawson Chop the apples, onions and dates or pulse them carefully in the food processor - you don't want to over-do it and make a puree. When you are chopping everything remember that it's not going to be cooked down so you want it to be as fine or as chunky as you would want to eat - I think I could have done with making mine a bit smaller. Roast them in the preheated medium oven, turning them from time to time, for 45 minutes. Put everything through a mouli or sieve to get rid of the skins. If you pulse it in a food processor the flavour will be less mellow, as it will include that of the skins, but it will still be delicious.Chop the onion and sauté it in the olive oil with the pancetta or bacon and garlic for a few minutes until the onion is softened. Add the spinach, nutmeg, sage and enough breadcrumbs to absorb any liquid given off by the spinach. Season and take off the heat.