Australian chef and author of "A Year in My Kitchen" and "Spring". Former head chef at Petersham Nurseries (Michelin star). Now at Spring restaurant in London. Passionate about seasonal, organic ingredients and simple preparations that honor produce quality.
Found 19 recipes
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.
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.
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.
Homemade jam made with figs and vanilla that is purer in taste and texturally more interesting than supermarket jams.
This parsnip soup recipe is silky, comforting and indulgent all at the same time – perfect for when you need something simple yet utterly delicious.
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.
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.
This page is an educational tribute to Skye Gyngell's contributions to culinary arts, compiled from publicly available sources. Skye Gyngell has not endorsed or approved this content, and this page is not affiliated with, sponsored by, or representing Skye Gyngell or their representatives.