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.
Recipes from Spring
Published to celebrate Skye Gyngell’s new restaurant in London, Spring presents a collection of delectable recipes from the menu—beautiful new breads and pasta dishes, exquisite seafood and meat dishes, colorful salads and vegetables, enticing ice creams and desserts, original preserves, and drinks newly fashioned for the restaurant. Spring also provides a fascinating insight into the creation of the restaurant itself, from Skye’s first visit to the space at Somerset House, through to the design and development of the site, to the opening of the restaurant, decor, and even staff uniform.
Campari Sorbet
Sweet and tart and sophisticated and stunning and almost too pretty to eat. Almost.