Over the past few years the award- winning broadcaster, teacher, writer and cook Sarah Raven has been gently nudging herself into the competitive world of food writers. Her food philosophy is centred on seasonal food that can be harvested in the garden. Many food writers have attempted this with varying success, but Sarah writes with such conviction and authority that she is now up there with big names like Nigel Slater and Hugh Fearnley-Whittingstall.

Such is her popularity that the Watermill Book Club, based at the lovely little Watermill Theatre, near Newbury, have invited her to make an appearance at the theatre where she will be in conversation with radio producer Ian Willox.

Conversation will be centred on her latest book, Sarah Raven’s Food for Friends & Family, (Bloomsbury £30), but no doubt her other publications, The Cutting Garden, Sarah Raven’s Garden Cookbook and Sarah Raven’s Complete Christmas, will be mentioned too.

As Ian is a keen and talented cook who gains great delight in creating meals from the produce from his garden, he is delighted to get a chance to meet Sarah and put his questions to her.

He explained that almost without being aware, Sarah Raven has replaced Nigel Slater in his culinary affections.

“It all started when my daughters gave me Sarah Raven’s Garden Cookbook for Christmas last year. I have rapidly acquired all her other books — but the Garden Cookbook is still my favourite — as the stains and sagging spine will testify.”

Ian sees Sarah’s true strength in her writing for the combination of garden and kitchen and was not surprised to discover that it was Elizabeth David, the highly-acclaimed food writer of the 1960s who inspired her. Apparently, Sarah cooked from Elizabeth David’s books while at university studying medicine.

Sarah says that one of the questions she gets asked again and again when confronted by an audience is usually linked with her earlier medical career. “People are usually curious about why I gave up medicine for gardening and cookery. Actually, the answer is simple: I had two small children who were taking up more and more of my time. Practising as a doctor was taking up more and more of my time too. So I gave up medicine to bring up my family, and things developed from there.”

She says that her training has not been lost. “I apply much that I learned in my medical training to the various trials I conduct in my garden.”

As well as being a prolific author, Sarah now runs a garden and cookery school at Perch Hill, Sussex. She is also a guest presenter on BBC2’s Gardeners’ World, and writes a weekly column for The Daily Telegraph.

One of the reasons why Sarah’s cookery books are proving so successful is the simplicity of the recipes.

She says that the food she likes best is simple and not too fussed over. Salad leaves harvested moments before eating are one of her favourite ingredients. These can be grown in pots on the windowsill by readers who don’t have a garden.

When planning a party she will always try to choose food that is showy and original enough to hold its own, but easy enough that it won’t stiffen the atmosphere of the party or take over her life.

Having cooked a great number of dishes featured in Sarah’s books Ian says she not only offers some very sensible suggestions, but her recipes seem pared down to essentials. “You can almost always find something that fits what you’ve got in the garden, fridge or store-cupboard that won’t require hours of preparation. In other words, her recipes are ideal for a weekday supper, which is always a Nigel Slater strength.”

Ian cites her recipe for purée of swede as an example. “I’m a late convert to the delights of the swede, but even the zeal of a convert wavers after endless weeks of winter root vegetables. Sarah’s purée, however, is a clever and luxurious take on that Scottish classic — mashed neeps.

“The simple addition of garlic and ginger to the cooked swede creates an entirely mouth-watering side dish which I now make regularly,” said Ian.

The baked pear recipe (see left) is another example of the way Sarah takes a seasonal ingredient and spices it up without it losing its essential flavour. Her lemon and anchovy-dressed purple sprouting broccoli is a very tasty way of adding extra flavour to another winter vegetable and her kale with crushed juniper berries, garlic and red chilli is amazing.

Sarah will be discussing her books with Ian at the Watermill Theatre at 1.30pm on Wednesday, November 3. Lunch prior to the event is available from the theatre restaurant from noon. To book your place at this event, phone the theatre box office on 01635 46044 or visit www.watermill.org.uk