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.

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. 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.

About the contributors

I love this pudding and it’s very easy to make. Serve it with pomegranates in winter and raspberries in summer. To save time, you can buy the meringues – it doesn’t matter if they are powdery and dry.

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. 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. 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. 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.

Chicory and Blood Orange Salad From Sarah Raven's Garden Cookbook by Sarah Raven, published by Bloomsbury (2007), available from www.sarahraven.com. 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 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.

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. 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 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.

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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. 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. Scatter with coarsely chopped coriander. This is best served warm, when all flavours seem to sing out. 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.