Skye Gyngell’s skill in combining ingredients in a way that heightens their freshness and flavour is second to none. Her cooking at Petersham Nurseries has won many awards and her previous two books have been highly acclaimed. Skye’s home cooking is influenced by the seasons and the sense of occasion that inspires her creativity, and her recipes are straightforward and based on ingredients that are easy for the home cook to obtain, with all techniques carefully explained and illustrated with informative food preparation shots by leading photographer Jason Lowe.

 

How I Cook is filled with stimulating meal ideas, from kick starting your day with bananas, strawberries and ricotta on sourdough toast, to creating a delectable moveable picnic feast of poached langoustines, salad of jersey royals with herbs and crème fraiche and Swiss chard with parmesan, to be washed down with a refreshing strawberry and rhubarb cordial. Indulge with a Sunday lunch of slow- roasted belly pork with a gratin of white beans as an inspiring change from traditional potatoes, and relax after work with a shoulder of lamb with sweet paprika and chickpeas.

Click on the links below for more information or to view recipes from the new book.