Photograph by Andy Sewell
Spring has arrived in the form of a cookbook. Published to celebrate Chef Skye Gyngell’s new restaurant in London, Spring presents a collection of artful and luxurious recipes from the menu.
Crab salad with chilli, pumpkin, curry leaves and lime, Pappardalle with oxtail ragu, Guinea fowl with faro and parsley, Kimchi and Warm chocolate and espresso puddings are just a few of the recipes on offer.