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Skye Gyngell

Skye Gyngell is an award-winning Australian cook who writes food features and recipes for The Independent on Sunday.

Features

Skye Gyngell: 'It was my greatest achievement – but ultimately one

Recipes

Pan-fried scallops with roasted red peppers and marjoram salmoriglio

Recipes

Salt-baked Cornish turbot with new potatoes, broad beans and spinach

Recipes

Apricot Tart

Wild sea bass with nam jim
Recipes

Wild sea bass with nam jim

To serve, spoon into warm bowls and lay the San Daniele gently over the top
Recipes

Risotto with San Daniele ham

Recipes

Mozzarella with spinach, fennel and pea salad

Roasted figs with raspberries
Recipes

Roasted figs with raspberries

Meringue with sweet cream and raspberries
Recipes

Meringue with sweet cream and raspberries

Almond tart with raspberries and crème fraîche
Recipes

Almond tart with raspberries and crème fraîche

Recipes

Deep-fried courgette shoestrings

Recipes

Clams with yellow and green courgettes, chilli and fino sherry

Recipes

Shoulder of Lamb with Courgettes

Recipes

Shoulder of Lamb with Courgettes

Recipes

Watermelon granita

Recipes

Watermelon juice

Recipes

Watermelon and squab salad

Recipes

Mozzarella grilled between lemon leaves

Recipes

Mozzarella grilled between lemon leaves

Recipes

Quail with red cabbage salad

Recipes

Grilled sardines with tamarind, coriander, chilli and ginger

Recipes

Chocolate panna cotta

Recipes

Slow-cooked veal with preserved lemons and black olives

Recipes

Lobster tagliolini with tarragon and tomatoes

Recipes

Melon sorbet with mint crush

Spoon over the yoghurt dressing and scatter over a little marjoram to serve
Recipes

Grilled poussins with lemon, marjoram, flatbread and garlicky yoghurt

Recipes

Baked ricotta

Recipes

Melon sorbet with mint crush

Spoon over the yoghurt dressing and scatter over a little marjoram to serve
Recipes

Grilled poussins with lemon, marjoram, flatbread and garlicky yoghurt

Recipes

Baked ricotta

Recipes

Gazpacho

Recipes

Gazpacho

Recipes

Cucumbers with roasted tomatoes

Recipes

Pickled cucumber salad

Recipes

Poached chicken salad with candlenuts and nam jim

Recipes

Scallops with corn purée and chilli oil

Recipes

Scallops with corn purée and chilli oil

Recipes

Fig and vanilla jam

Recipes

Little new potatoes with risotto

Recipes

Aubergine and white-bean curry with crème fraîche

Recipes

Samphire with red chilli and olive oil

Recipes

Poached greengages, peaches and strawberries

Recipes

Summer pudding

Recipes

Melon with ginger caramel

Recipes

Cucumber, tomato and bread soup

Recipes

Strawberry and rhubarb cordial

Recipes

Peppers piedmontese

Recipes

Loin of lamb with asparagus and lovage

Recipes

Loin of lamb with asparagus and lovage

Recipes

Wild salmon with salsa verde and samphire

Recipes

Tomatoes on toast with basil oil and fromage blanc

Recipes

Pickled cherries with ricotta and bresaola

Recipes

Clafoutis

Recipes

Clafoutis

Recipes

Cherry granita

Recipes

Brandied cherries

Recipes

Dorset crab with white asparagus

Recipes

Asparagus with lemon mayonnaise

Recipes

Asparagus with romesco and crème fraîche

Recipes

Veal chop with Café de Paris butter

Recipes

Linguine with lemon and sage

Features

Packing a punch: Skye Gyngell cooks with sage

Recipes

Monkfish with romesco and sage

Perfect match: The combination of sweet tomatoes and salty black olives goes well with squid
Recipes

Squid with roasted tomatoes and black olives

Recipes

Squid with peas and sage

Recipes

Squid with peas and sage

Serve with a wedge of lemon and a scattering of the fennel fronds
Recipes

Squid with broad-bean bruschetta and fennel

Goat's curd with cooked new-season's garlic
Recipes

New-season's garlic with wild garlic and goat's curd

Fresh start: Tomato and goat's curd salad is best served with peasant-style bread
Recipes

Tomato and goat's curd salad with new-season's olive oil

Keep it sweet: Goat's curd served simply with toasted almonds and honey
Recipes

Goat's curd, toasted almonds and acacia honey

Keep it sweet: Goat's curd served simply with toasted almonds and honey
Recipes

Goat's curd, toasted almonds and acacia honey

Recipes

Preserved-lemon dressing

Recipes

Lemon tart

Recipes

Preserved lemons

Recipes

Clams and linguine

Serve with bruschetta or a warm, crusty, peasant-style bread to mop up all the lovely juices
Recipes

Chorizo and clams

Serve in warm bowls with bruschetta or warm, peasant-style bread
Recipes

Clams with peas and fino sherry

Recipes

Fennel, radish, pea and mozzarella salad

Recipes

Puréed fennel

Recipes

Roasted fennel and tomatoes with black olives

Recipes

Egg soup

Recipes

A simple omelette

Recipes

Vanilla custard pots

Features

Green light: Skye Gyngell cooks with spinach

Recipes

Spinach with red chilli

Recipes

Spinach salad with toasted bread, black olives and Parma ham

Recipes

Baked-fish curry

Recipes

Spinach with red chilli

Recipes

Spinach salad with toasted bread, black olives and Parma ham

Recipes

Baked-fish curry

Recipes

Coconut sambal

Recipes

Blood oranges and Medjool dates

Recipes

Figs in red wine

Recipes

Dried-fruit compote

Recipes

Salad of artichokes, radicchio, rocket and Parmesan

Recipes

Mashed Jerusalem artichokes with scallops

Recipes

Chicken livers with roasted artichokes and balsamic vinegar

Recipes

Flapjacks

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