Skye Gyngell

Samphire and Chilli Oil

A simple and pretty side to serve with roasted sea bass or salmon, or barbecued lamb, during the months when samphire is in season.

Aqua Cotta

Aqua cotta translated simply means hot water. It's a delicious way to use up scraps of bread, over ripe tomatoes and vegetable stalks and tips. It's one indulgence is a lick of the very best extra virgin olive oil.

Skye Gyngell's Mince Pies

Perfect mince pies served with brandy butter. Makes 12, with filling for a second batch

Purple Sprouting Broccoli with Anchovy

Purple sprouting broccoli served as a first course or accompanied by really good bread as a light lunch.

Skye Gyngell's Christmas Pudding

A steaming pudding fragrant with a mix of spices, molasses, sugar, candied peel, dried fruit and brandy. These puddings will happily keep for a year in the fridge, their flavour becoming even more delicious.

Iced Summer Fruits with Rose-Scented Geranium Syrup

Wonderfully refreshing, this is the perfect ending to a long, lazy summer lunch in the garden under dappled light. Not too sweet, slightly ethereal in flavour and unfussy in execution. It isn't served frozen as such, it just feels cool – like ice – as it slips down your throat.

Skye Gyngell's Asparagus with Crème Fraiche and Parmesan

Spanish asparagus paired with crème fraiche and Parmesan (also known as fonduta). Perfect for a light lunch or starter at dinner. English asparagus season runs from early May until the end of June.

Fig & Vanilla Jam

Homemade jam made with figs and vanilla that is purer in taste and texturally more interesting than supermarket jams.

Wild nettle risotto

Beef carpaccio with raw artichokes, salsa verde & horseradish cream

Asparagus with fonduta

Iced summer fruits with rose-scented geranium syrup

Skye Gyngell’s Christmas Pudding

Skye Gyngell’s Fresh Pasta

Skye Gyngell’s Grilled Langoustine with Seaweed butter

Vanilla pots de crème with strawberries and espresso caramel

Nectarine sorbet

Skye Gyngell’s Grenadine

Skye Gyngell’s Bergamot and Cedro Marmalade

Skye Gyngell's Summer pudding

Parsnip Soup with Collard Greens Recipe

This parsnip soup recipe is silky, comforting and indulgent all at the same time – perfect for when you need something simple yet utterly delicious.

Yoghurt Panna Cotta with Grapefruit Jelly Recipe

This ethereal panna cotta recipe is the perfect example of Skye Gyngell's subtle and minimalist cooking style. Using the very best grapefruits you can find is paramount to make the jelly and garnish really sing.

Monkfish Wrapped in Chard with White Beans Recipe

Skye Gyngell's monkfish recipe is simple yet incredibly effective. The fish is wrapped in chard leaves before being griddled, then served with lemony white beans and a zingy fennel dressing.