A Year in My Kitchen by Skye Gyngell

  • Roasted spice mix (page 16)

    from A Year in My Kitchen A Year in My Kitchen by Skye Gyngell

    • Categories: Spice / herb blends & rubs
    • Ingredients: coriander seeds; fenugreek seeds; mustard seeds; black cardamom pods; whole star anise; fennel seeds; cinnamon sticks; cumin seeds
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Notes about this book

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Notes about Recipes in this book

  • Baked quince with honey, bay and verjuice

    • Frenchfoodie on November 25, 2025

      My quinces needed at least 30 mins more than the 2.5 given in the recipe. Came out beautifully fragrant. Ignore instructions not to core though, much nicer to do before baking than at the table.

  • Baked ricotta with roasted tomatoes, black olives and basil oil

    • Christine on August 21, 2014

      Made a half recipe of the baked ricotta only. Really delicious with the lemon and thyme (used a lesser amount of dried thyme). Still baked in the same size pan, skipped the water bath, and baked the lower amount of time (30 minutes). The tomatoes called for here would have needed to be started 3-4 hours before (time I didn't have) so I made a tomato-basil-balsamic pan sauce I've made countless times before. Tomato complements the ricotta really nicely, however you want to serve it.

  • Broad beans and peas with mint and feta

  • Carrots with honey, lemon zest and thyme

    • Astrid5555 on November 23, 2012

      Not sure about this one. Way too sweet for me. Will not make again.

  • Celery and leek soup with truffle oil

    • Melanie on November 01, 2015

      I have to admit to taking the lazy route on this recipe - I didn't peel the celery or pass the soup through a chinois (or have truffle oil at hand!). So the soup had some texture which was fine, but I wasn't a huge fan of the flavour - I enjoyed the first bowl but not the second.

    • Charlotte_vandenberg on January 24, 2019

      Easy, I didn't pass it through a chinois either, I don't think it was really necessary. The truffle oil did make it more special and added to the overall taste. Will probably make it again.

  • Chick peas with chilli, lime, tamarind and coriander

    • Frenchfoodie on October 26, 2020

      This was incredibly good, deep, zingy and complex flavours with (well stocked) store cupboard ingredients. I didn’t have tamari so used kecap manis and reduced maple syrup. I cooked at a higher heat to reduce the 1h step of cooking the carrots in the sauce though it still took 30+.

  • Lentil, red pepper and cumin soup

    • Bloominanglophile on January 10, 2015

      This is a lighter lentil soup with plenty of vegetables.

  • Meringues with summer fruits and crème Anglaise

    • Astrid5555 on November 23, 2012

      Delicious with any fruit as long as good quality.The only issue I had with the recipe is that my crème Anglaise took more than 30 minutes to reach the desired consistency not the 10 minutes mentioned by the author. Needs to be cooked at a higher temperature in order to thicken quickly and properly.

  • Mussels with fennel, saffron and spinach

    • Charlotte_vandenberg on April 17, 2017

      Very nice. Not too much work to make and looks and tastes wonderful. I didn't add extra water in the end, and still there was a lot of bread soaking when the mussels were gone.

    • Frenchfoodie on November 25, 2025

      Tasty and came together quickly. The saffron’s earthiness came across strongly.

  • Roasted squash with roasted tomatoes, feta and basil oil

    • DKennedy on August 28, 2020

      I got this book yesterday and this is the first recipe I am trying out of this book. I subbed butternut squash for the onion squash. Otherwise, followed recipe. The squash was a little bland. I think that is due to the fact that I subbed butternut. The presentation was beautiful, and I added honey after tasting which improved the result dramatically. Next time will start with a sweeter squash or may even sub sweet potato.

  • Sweet potato and goat's cheese frittata

    • aargle on February 20, 2014

      This was ver nice and very easy. I made the roasted red onions to add in but didn't bother with basil oil, adding a handful of torn basil instead.

  • Tomato and chilli jam

    • DKennedy on September 14, 2020

      This is an Asian chili sauce asked for as a component recipe in several larger recipes in this book. I would recommend going through the effort to make this delicious, jammy sauce. I opted to can it, so it will hold for at least 3 months, but my experience with chili sauces tells me it will hold far longer than that. I used only 1 red pepper and 2 Serranos instead of 5. NB: I also made the oven roasted tomatoes, needed as a base for this sauce.

    • davidthacher on December 20, 2025

      So good I have to share as Christmas presents. Tremendously rich and tangy. Great with eggs, meats, pasta... Freezes perfectly so you get great tomato flavor all year.

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Reviews about this book

  • Fine Cooking

    ...culinary tribute to seasonal cooking... Recipes are simple but flavorful and range from refreshingly bright in spring and summer ... to earthy and rich ... in cooler months.

    Full review

  • Nord1jus

    ...not only do I love her food, but her cooking 'makes sense' to me - it’s already one of the most frequently used cookbooks in our kitchen, and the results are always lovely.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1844005925
  • ISBN 13 9781844005925
  • Linked ISBNs
  • Published Feb 01 2008
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing

Publishers Text

"A Year in My Kitchen" is destined to become one of the classic cookbooks and consolidate the already remarkable reputation of its author Skye Gyngell, as one of the most inspirational chefs cooking today. As food editor for "Vogue" magazine and "The Independent on Sunday", and chef of the Petersham Nurseries Cafe, a magical 'town-meets-country' oasis in southwest London, Skye's refreshingly original approach to cooking yields superb results. Her unfussy but intensely flavourful food is based on the components of her culinary 'toolbox' - ingredients and flavourings that Skye uses to 'build' her dishes from earthy base note flavours to the fresh top notes that make the dish 'sing'. Seasonally inspired and produce led, Skye maintains that her secret is 'not to mess with good ingredients - just to turn the volume up'. The recipes in the book are an absolute treasure trove of dishes especially created to make the most of ingredients at their seasonal best. Try a refreshing springtime Panade of Broad Beans with Pancetta, Mint and Ricotta; a summertime treat of Tea-Smoked Wild Salmon with Chilli Sauce; a warming Sweet Potato and Ginger soup in autumn; and a Spicy Italian Sausage with Rosemary, Chilli, Red Wine and Polenta to cheer you through the dark winter days. Simple, clean and clear flavours are the prevailing characteristics and the food sings in the mouth as well as visually on the plate. Her enthusiasm for great-tasting food is conveyed on every page, providing a constant source of inspiration.

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