Strike it rich: Skye Gyngell's lusciously satisfying dishes

Lobster pasta, slow-cooked veal, creamy panna cotta – whether you like your food robust or delicate, Skye Gyngell has some lusciously satisfying dishes

All these dishes have featured recently on the menu at work and, as with all good things, they should be made with care and attention. Both robust and delicate appear here – depending on the weather (and let's be honest, it's been more than changeable recently), I like eating both.

Skye Gyngell is head chef at Petersham Nurseries, Richmond, Surrey, tel: 020 8605 3627, petershamnurseries.com

Lobster tagliolini with tarragon and tomatoes

This is a beautiful dish: it is very delicate and it feels special. Tarragon goes well with almost all white seafood, giving an aromatic, aniseedy taste.

Serves 4

2 native lobsters
1 small bunch of tarragon, leaves only
100g/3 oz butter, softened
1 tbsp Pernod
12 small, ripe tomatoes
Sea salt and freshly ground black pepper
150g/5oz tagliolini per person

Boil a large pot of well-salted water, plunge the lobsters in and cook for 7 minutes, then remove and allow to cool.

Crack the claws to extract the meat then, using a sharp knife, slice down the middle of the underside, break in half and remove the flesh. Remove any dark intestinal track and slice the flesh into one-inch pieces.

Chop the tarragon finely and stir through the softened butter along with the Pernod and a pinch of salt.

Place a pot of water on to boil for the pasta. Place a medium-sized pan over a low heat and, once slightly warm, add the tarragon butter and, once it is melted, the tomatoes, and cook until soft. Then add the lobster and cook until just warmed through. Adjust the seasoning to taste.

Cook the pasta according to the maker's instructions, drain and add to the pan with the lobster. Toss together well and serve.

Slow-cooked veal with preserved lemons and black olives

Slow-cooked one-pot meals are irresistible. They can be made well ahead of time – and, in fact, are better if allowed to cool and then gently reheated then served with good bread and a crisp green salad. This one is perfect at this time of year, as the preserved lemon adds a certain zing and liveliness to the finished dish.

Serves 4

1kg/2lb rose veal rump
2 tbsp olive oil
2 red onions, peeled and finely sliced
3 carrots, peeled and sliced into generous chunks
1 dried red chilli, crumbled
1 bouquet garni (parsley, thyme and bay )
120ml/4fl oz dry white wine
2 tins of good-quality, peeled plum tomatoes
200ml/7fl oz chicken or veal stock
3 cloves of garlic, peeled and crushed
20 or so little black olives, pips removed
2 preserved lemons, well rinsed and sliced into fairly fine slices
Sea salt and freshly ground black pepper

Trim the veal of any fine outer membrane and slice into two-inch pieces. Place a large pan over a medium heat and add the olive oil. Season the veal generously all over and, once the oil is hot, add to the pan. You may have to do this in two batches, for it is important that the pan is not overcrowded, as the meat will stew rather than brown.

Brown the meat really well all over then remove from the pan and set aside. Pour off any excess oil and if the pan is burnt, allow to cool slightly then wipe out with a damp cloth. Add the onions, carrots, garlic, chilli and bouquet garni, turn the heat to low and cook for 20 minutes, stirring from time to time.

Once the vegetables are soft, return the meat to the pan and turn the heat up a little, add the wine and allow to bubble slightly. Add the tomatoes and stock, stir well and return the heat to low. Cook for 2 hours over the lowest heat possible until the meat is soft and falling apart.

Finally, add the olives and lemon slices and cook for a further 15-20 minutes, adjust the seasoning and serve.

Chocolate panna cotta

This panna cotta is undeniably rich and a little goes a long way. It should be slightly wobbly and served straight from the fridge, as the coolness counteracts its rich flavour.

Serves 4

A little neutral-tasting oil such as corn or sunflower with which to grease the moulds

200g/7oz good-quality dark chocolate (about 70 per cent cocoa solids)
2 leaves of gelatine
190ml/6 fl oz whole milk
250ml/8fl oz double cream
100g/3 oz caster sugar
1 vanilla pod, split in half lengthwise

Lightly oil four individual dariole moulds of 200ml/7fl oz capacity each. Chop the chocolate roughly in small pieces, and place in a heatproof bowl over a pan of simmering water, without stirring. Once the chocolate has melted, remove from the heat and set aside so that it cools slightly.

Soak the gelatine leaves in cold water for about 5 minutes.

Place the milk, cream, sugar and vanilla pod in a heavy-based pan and bring to a simmer. Remove from the heat and strain through a colander on to the melted chocolate. Stir well to combine. Squeeze the gelatine to remove the excess water and add to the mixture, stirring as you do so to dissolve the gelatine. Pour into the moulds and allow to cool completely. Refrigerate for at least 2 hours before serving.

To serve, drop the base of the mould into warm water then quickly remove and run a small knife around the outside and turn out on to chilled plates.

Serve with honey, caramel sauce, nuts such as pecans or simply cream.

Suggested Topics
Life and Style
ebookNow available in paperback
ebooks
ebookA delicious collection of 50 meaty main courses
Latest stories from i100
Have you tried new the Independent Digital Edition apps?
SPONSORED FEATURES
Independent Dating
and  

By clicking 'Search' you
are agreeing to our
Terms of Use.

ES Rentals

    iJobs Job Widget
    iJobs Food & Drink

    Recruitment Genius: Assistant Manager - Visitor Fundraising

    £23000 per annum: Recruitment Genius: The Visitor Fundraising Team is responsi...

    Recruitment Genius: Developer

    £30000 - £35000 per annum: Recruitment Genius: This is an opportunity to join ...

    Recruitment Genius: Estates Contracts & Leases Manager

    £30000 - £34000 per annum: Recruitment Genius: The Estates Team of this group ...

    Guru Careers: Brand Manager / Marketing Campaign Manager

    COMPETITIVE: Guru Careers: A Brand Manager / Marketing Campaign Manager is req...

    Day In a Page

    The Silk Roads that trace civilisation: Long before the West rose to power, Asian pathways were connecting peoples and places

    The Silk Roads that trace civilisation

    Long before the West rose to power, Asian pathways were connecting peoples and places
    House of Lords: Outcry as donors, fixers and MPs caught up in expenses scandal are ennobled

    The honours that shame Britain

    Outcry as donors, fixers and MPs caught up in expenses scandal are ennobled
    When it comes to street harassment, we need to talk about race

    'When it comes to street harassment, we need to talk about race'

    Why are black men living the stereotypes and why are we letting them get away with it?
    International Tap Festival: Forget Fred Astaire and Ginger Rogers - this dancing is improvised, spontaneous and rhythmic

    International Tap Festival comes to the UK

    Forget Fred Astaire and Ginger Rogers - this dancing is improvised, spontaneous and rhythmic
    War with Isis: Is Turkey's buffer zone in Syria a matter of self-defence – or just anti-Kurd?

    Turkey's buffer zone in Syria: self-defence – or just anti-Kurd?

    Ankara accused of exacerbating racial division by allowing Turkmen minority to cross the border
    Doris Lessing: Acclaimed novelist was kept under MI5 observation for 18 years, newly released papers show

    'A subversive brothel keeper and Communist'

    Acclaimed novelist Doris Lessing was kept under MI5 observation for 18 years, newly released papers show
    Big Blue Live: BBC's Springwatch offshoot swaps back gardens for California's Monterey Bay

    BBC heads to the Californian coast

    The Big Blue Live crew is preparing for the first of three episodes on Sunday night, filming from boats, planes and an aquarium studio
    Austin Bidwell: The Victorian fraudster who shook the Bank of England with the most daring forgery the world had known

    Victorian fraudster who shook the Bank of England

    Conman Austin Bidwell. was a heartless cad who carried out the most daring forgery the world had known
    Car hacking scandal: Security designed to stop thieves hot-wiring almost every modern motor has been cracked

    Car hacking scandal

    Security designed to stop thieves hot-wiring almost every modern motor has been cracked
    10 best placemats

    Take your seat: 10 best placemats

    Protect your table and dine in style with a bold new accessory
    Ashes 2015: Alastair Cook not the only one to be caught in The Oval mindwarp

    Cook not the only one to be caught in The Oval mindwarp

    Aussie skipper Michael Clarke was lured into believing that what we witnessed at Edgbaston and Trent Bridge would continue in London, says Kevin Garside
    Can Rafael Benitez get the best out of Gareth Bale at Real Madrid?

    Can Benitez get the best out of Bale?

    Back at the club he watched as a boy, the pressure is on Benitez to find a winning blend from Real's multiple talents. As La Liga begins, Pete Jenson asks if it will be enough to stop Barcelona
    Athletics World Championships 2015: Beijing witnesses new stage in the Jessica Ennis-Hill and Katarina Johnson-Thompson heptathlon rivalry

    Beijing witnesses new stage in the Jess and Kat rivalry

    The last time the two British heptathletes competed, Ennis-Hill was on the way to Olympic gold and Johnson-Thompson was just a promising teenager. But a lot has happened in the following three years
    Jeremy Corbyn: Joining a shrewd operator desperate for power as he visits the North East

    Jeremy Corbyn interview: A shrewd operator desperate for power

    His radical anti-austerity agenda has caught the imagination of the left and politically disaffected and set a staid Labour leadership election alight
    Isis executes Palmyra antiquities chief: Defender of ancient city's past was killed for protecting its future

    Isis executes Palmyra antiquities chief

    Robert Fisk on the defender of the ancient city's past who was killed for protecting its future