With their intensified flavor, these candy-like tomatoes make an astonishing addition to all sorts of dishes.
Recipes from My Favorite Ingredients
At London’s acclaimed Petersham Nurseries Café, head chef Skye Gyngell creates dishes that follow the ebb and flow of nature. The restaurant composes its menus daily, after the fresh fruits and vegetables arrive and the kitchen staff chooses the most tempting of the bunch. This produce-driven ethos is the basis for My Favorite Ingredients, which highlights sixteen of Skye’s most-loved foods.
Shaved Brussels Sprouts, Pecorino, 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.
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.