Sarah Raven's Garden Cookbook

Product Information

All our garden and kitchen kit must be useful and well crafted, and only those items that have stood the test of time will make it into our range so you can enjoy them for years to come. We work closely with our growers to ensure you get the very best – our plants are grown especially for us by a select group of specialist nurseries, and we only sell top size tubers and bulbs. Our exclusive seedlings are grown for us by our nursery in Lincolnshire, using rainwater to water the plants, in glasshouses heated with a biomass boiler, which uses straw and waste cardboard as fuel. See more details about plant and bulb sizes 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.

Preheat the oven to 110°C/gas mark ¼. To make the meringues, whisk the egg whites until very stiff and dry, and slowly add the granulated sugar bit by bit, whisking until the egg white regains its former stiffness. Fold in 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. Chicory and Blood Orange Salad From Sarah Raven's Garden Cookbook by Sarah Raven, published by Bloomsbury (2007), available from www.sarahraven.com.

Publishers Text

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.

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. 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.Scatter with coarsely chopped coriander. This is best served warm, when all flavours seem to sing out. 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. 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. 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. We are required under UK tax law to keep your basic personal data for a minimum of 6 years after which time it will be destroyed. Any of your personal data used by us for marketing purposes will be kept with us until you notify us that you no longer wish to receive this correspondence.