My Favorite Ingredients: An Enticing Collection of Recipes by Skye Gyngell

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  • Asparagus with tomato dressing and crème fraîche

    • MissQuin on October 14, 2013

      I think the mismatched seasons work against this being a really fantastic dish - Asparagus is best in spring and tomatoes late summer - but it was still delicious. I used cherry tomatoes as normal tomatoes wouldn't have been sweet enough this time of the year and grilled the asparagus. (I also recommend doubling the dressing - It is brilliant spread on toast with a fried egg an bacon. The prefect hangover cure!)

  • Clafoutis

    • sjwill82 on September 03, 2017

      I didn't have cream so substituted milk. I didn't have ground almonds either but added some almond flour. Good result but I think it could have been a little sweeter in the batter. I added some kirsh to the cooking cherries and reserved some of the juices for drizzling over the clafoutis and ice cream

  • Lobster salad with fennel and blood oranges

    • meggan on July 11, 2017

      Very good - I did not have blood oranges but used navels with agretti, basil and chervil. I wanted to try agretti but found it rather tasteless so next time I would use some other green such as arugula.

  • Ribollita

    • Bloominanglophile on November 04, 2013

      This is a traditional Tuscan "stew"--great for when the weather turns cold! I enjoyed the use of farro instead of bread (from what I understand, barley is the closest substitute). I also used canned beans since I wanted to serve it that night, which may have resulted in a sludgier stew (still delicious, though). Do season each step well. Also, be generous with the olive oil drizzle on top. A sprinkling of sea salt also gives lovely bursts of flavor to this dish. I served this with the Pickled Pumpkin with Burrata (p. 162).

    • e_ballad on June 12, 2019

      As written, this was quite bland. I cheated & added some crispy pancetta to lift it. Using well-seasoned stock instead of water may also work.

  • Salad of poached salmon, black rice, and watercress

    • Cheri on December 20, 2010

      WOW! Beautiful presentation. Wonderful blend of flavors. Served to a large dinner party of diverse tastes, everyone loved it

  • Chickpea and chard soup

    • Melanie on June 13, 2014

      I loved this - it tasted much better than I was expecting (considering it was almost a pantry meal). I used tinned chickpeas and substituted silverbeet for the swiss chard. I loved that the greens were blanched separately, it really improved the final dish. Tasted best on day 1.

  • Wild garlic and white bean curry

    • MissQuin on February 11, 2015

      This is a beautiful recipe. Not quite vego because of the fish sauce but close. Don't worry about not having wild garlic ramps (Let's face it, unless you live near a farmers market you're going to have a hard time finding them) baby spinach, and if you have them on hand a handful of spring onions split lengthways, was perfectly fine.

  • Slow-roasted tomatoes

    • Bloominanglophile on November 04, 2013

      These are awesome--a revelation!!! The salt/sugar/pepper mixture for the tomatoes makes more than needed, Also, I used less pepper than recommended for the mix.

    • DKennedy on September 14, 2020

      Made this so I could make the chili sauce which uses these as a base. I made 5 lbs worth, knowing 3 lbs would go into the sauce. The rest I submerged in oil and is holding in my fridge. I used 3rd quality summer tomatoes from the Farmer's market.

  • Nectarine and tomato salad with prosciutto and buffalo mozzarella

    • sjwill82 on September 02, 2017

      Made many times over the years. Often making small changes depending on what is on hand.

  • Pickled pumpkin with burrata

    • Bloominanglophile on November 04, 2013

      This is a great dish that I served as a "salad" alongside Mrs. Gyngell's Ribollita (p. 66). It was a flavorful contrast to the sludgy (in a good way) stew. The sweet and sour pickled pumpkin and creamy, rich burrata and the rich, tangy slow-roasted tomatoes (as well as the herbal dressing and balsamic vinegar) were a wonderful juxtaposition of tastes! My family didn't care for the pickled pumpkin (I used ambercup squash), however, which is a shame because it makes a ton! I will post again when I find good uses for this unusual ingredient.

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  • ISBN 10 1580080502
  • ISBN 13 9781580080507
  • Linked ISBNs
  • Published Feb 23 2010
  • Format Paperback
  • Page Count 255
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

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.

Each chapter stars one delicious ingredient--from asparagus to fish to cheese to honey--and offers diverse recipes based on a wide range of natural pairings, such as Crab Cakes with Corn Puree and Chili Oil, Goat Cheese Soufflé with Lemon Thyme, and Chicken with Figs and Honey. In this very personal collection of more than one hundred recipes, Skye shares her simple ways of combining foods to coax out their purest flavors. These dishes draw on Skye’s long-standing relationships with local suppliers and farmers (the restaurant works with forty-seven different providers) to highlight unusual varieties of familiar staples like tomatoes, leafy greens, and vinegar that are well worth discovering. This charming cookbook showcases the beauty and bounty that we find in nature--and helps us incorporate a bit of that natural abundance in our own kitchens.

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