Advice & Inspiration For Your Garden

Mushrooms with polenta

Anything with a strong flavour and a soft texture is good with polenta. I love polenta with braised chicory and it’s wonderful with mushrooms. You can use a real mix of mushrooms for this, the more va

Asparagus, pea and Broad Bean Salad

This is the perfect late spring, early summer salad, using all the best produce from the garden, good farmer’s market or greengrocer.For 4 as a main course or 6 as a starter160g freshly-podded peas (f

spinach, sorrel and pine nuts tart

There are plenty of summer tarts that are best eaten warm, but this one is also good cold. I love the combination of spinach and sorrel, but spinach also works well on its own.serves 6-8 300g s

classic onion tart

This is the most delicious tart. It has more onions than usual – and lots and lots of nutmeg.serves 6-8 For the pastry: 180g flour Pinch of salt 50g lard 50g butter 1 tablespoon grated Parme

beetroot and mint falafel with super-nutritious tzatziki

Falafels are usually fried, or even deep-fried, but these are baked in the oven for a lighter, less calorific version. Ideal served with our super-nutritious tzatziki, some pitta and plenty of s

sauté of red brussels sprouts with almonds recipe

Sautéed with a dash of vinegar, these amazing crimson Brussels sprouts keep their colour.for 6 750g/2lbs small red Brussels sprouts 50g/2oz whole almonds, cut in half lengthwise and toasted 30

parsnip balls with chilli recipe

A light alternative to dumplings, these parsnip balls are ideal for serving on their own with tzatziki, or on top of Hungarian paprakash or Venison casserole. I use an almost identical recipe

griddled fennel aubergine recipe

This tasty aubergine dish is an excellent easy late summer/autumn lunch or starter for dinner. At lunch, serve it with a pile of green salad.serves 6 (or 2 if you like it strong) 3 aubergine

beetroot, yoghurt and hazelnut salad recipe

In this recipe tutorial, Sarah Raven shows you how she prepares and cooks fresh beetroot and then arranges a simple Greek salad with a tahini yoghurt dressing with toasted hazelnuts and wild oregano.A

wild garlic pesto recipe

I make lots of this in the spring, using it as a pasta sauce and to stuff baked potatoes. It freezes well for use right through the year, but if freezing leave out the cultivated bulb garlic

kalette, squash and parmesan salad recipe

You can make this salad with Brussels sprouts or kalettes (also called flower sprouts), which have been bred from crossing kale and Brussels sprouts. Kalettes have a slightly sweeter taste than

kale seaweed recipe

One of my favourite snacks for a winter party – a big plate of kale seaweed, with everyone dipping in. Because of the amount of oil in the cooking, a little goes a long way. Redbor is the bes

kale, mushroom and lentil pilaf with toasted goat's cheese recipe

This is hearty, filling winter food. Chestnut mushrooms in particular are good here as they don't collapse on cooking, or you can use whole button mushrooms, oyster, or large flat field mushroom

kale and chickpea curry recipe

My sister Jane gave me this good Oriental-tasting and healthy curry recipe. She discovered it while on a detox, but now cooks it all the time. It's one of my children's favourite meals. The mush

winter greens crostini recipe

This recipe is akin to a robust winter salsa verde, with plenty of olive oil and parsley. It's good spread on bruschetta as a first course and I also love it as a pasta sauce. Add plenty of Parm

Japanese griddled courgettes recipe

This is as simple as it comes, but is so delicious, I could eat it on its own and it's excellent with almost any fish or meat. Use a mix of colours – yellow, dark green, light green courgett