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. @skyegyngell
Campari Sorbet
Sweet and tart and sophisticated and stunning and almost too pretty to eat. Almost.
Slow-Roasted Tomatoes
With their intensified flavor, these candy-like tomatoes make an astonishing addition to all sorts of dishes.
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.
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.