Sarah Raven's Garden Cookbook

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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. 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. A lovely rich soup. Serve it warm with a dollop of Greek yoghurt and some just-torn-up basil leaves; or, if it’s a beautiful warm autumn day, serve it cold with a floating ice cube.

Sarah has presented on BBC Gardeners’ World and, in January 2014, presented an episode in the Great British Garden Revival series. Sarah also had a well-received TV series (BBC2) in Spring 2012 called Bees, Butterflies and Blooms, following Sarah's attempts to flower up the nation to hugely increase insect habitat and food supply. In 2016, Sarah appeared in BBC2’s Big Dreams, Small Spaces where she shared her love and enthusiasm for cut flowers.The Sarah Raven brand was first established in 1999 with a seed list. We now provide a comprehensive range of seeds, seedlings, plants, and gardening and floristry kit. We pride ourselves on the quality of our products and Sarah trials most of what we sell in her garden at Perch Hill.

Brown this for a couple of minutes all over in the pan in which the stuffing was made and then put it in a shallow ovenproof dish with the baby onions or shallots – whole if small, cut in half if large – and cover with the white wine. Product restrictions: We are unable to ship seeds, plants, bulbs, inflammable products, food and beverages outside of the United Kingdom Xmas Delivery Dates Preheat a medium (180°C/gas mark 4) oven. Make a cut along the length of the pork fillet, without cutting it in two, and open it out. Put the pork between 2 sheets of cling film and beat it out until it is at least twice the size.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.

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. Chicory and Blood Orange Salad From Sarah Raven's Garden Cookbook by Sarah Raven, published by Bloomsbury (2007), available from www.sarahraven.com. We do not collect any special type of data about you, such as location-based information, only basic personal data. You will just need a big china mixing bowl and your food processor if you have one otherwise a sharp knife and something good on the tele to watch while you chop, will do. I used granny smiths and I weighed them before I peeled/cored them.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. We do not store credit card details, any other bank details, nor do we share customer details with any third party. 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. Whether you're a gardener or a cook, this book will give you lots of new ideas for how to cook veg, herbs, salad and fruit, month by month, right the way through the year. 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.