When subjected to gentle heat, radishes’ vibrant fire engine red fades to the palest shade of pink and their peppery rawness gives way to a complex nuttiness.
About Skye Gyngell
Born in Australia, Skye Gyngell has worked as a chef in Sydney, Paris, and London. In 2004, she became head chef at Petersham Nurseries Café in Richmond, Surrey, which was awarded a Michelin star in 2011. Gyngell is also a food writer who contributes regularly to Vogue and the UK's Independent on Sunday. She's the author of nearly half a dozen cookbooks, including her most recent title, Spring.
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