About Skye Gyngell

Skye Gyngell

Skye Gyngell is the head chef at the Petersham Nurseries Café in London. She's also a food writer with a weekly column in the UK's Independent newspaper. Her most recent title, A Year in My Kitchen, was named the Guild of Food Writers Cookery Book of the Year and Best Food Book at Le Cordon Bleu World Food Media Awards. An Australian native, she now lives in London.

Autumn Coleslaw

A teetering tower of autumnal goodness that isn’t only stunning to behold but ridiculously healthful thanks to cabbage and apples and pomegranates, oh my.

  • Quick Glance
  • 20 M
  • 25 M
  • 0

Shaved Brussels Sprouts, Pecorino, and Prosciutto

Hate Brussels sprouts? Well, hate them no more. Here shaved sprouts are tossed with thin slices of pecorino and prosciutto and dressed with lemon and oil.

  • Quick Glance
  • 30 M
  • 30 M
  • 4

Salt-Baked Wild Salmon with Tomato Aïoli and Potatoes

Salmon baked in a salt crust steams beautifully and is infused with all the rich flavors from the bones. Plus, cracking the crust is mighty impressive.

  • Quick Glance
  • 40 M
  • 1 H, 30 M
  • 4

Slow-Roasted Tomatoes

With their delicious, sweet, intense flavor, these tomatoes are swell additions to all sorts of dishes.

  • Quick Glance
  • 10 M
  • 4 H
  • 0
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