THERE'S nothing flouncy or fancy about Skye Gyngell as she stands surrounded by crates of fresh produce.

Simply dressed in a T-shirt, jeans and apron, she's squeezing a tomato here, a nectarine there, sniffing herbs and shaking out a lettuce, occasionally frowning if she finds something that doesn't make the grade.

You'd never guess that this unpretentious and friendly woman has cooked for Madonna, swapped recipes with Nigella, and worked alongside some of the best chefs in town - until she starts talking about food.

Then Skye, the head chef at Petersham Nurseries in Surrey, reveals all the enthusiasm that's won her a string of accolades.

"Food truly captures my heart, and the kitchen is where I feel confident and at home," she says. "Food fascinates, seduces and entrances me."

Skye is famous for her commitment to seasonal produce and now she's gathered 16 ingredients that feature on her menus - from fish, cheese and nuts through to olive oil, garlic and honey - into a new book, My Favourite Ingredients.

"More than anything else, I would describe my cooking as produce driven," she explains. "Beautiful ingredients will take a dish to new heights. I believe that food eaten in its right season and grown as close to home as possible tastes far better than food flown in from afar."

Skye, a mother of two originally from Australia, trained in Paris and London and was a freelance cook with an enviable and celebrated clientele prior to starting work at Petersham Nurseries four years ago.

"My cooking has evolved over the years in subtle ways," Skye explains.

"It has become simpler, more produce-inspired. Flavours are now inclined to whisper than roar."

Her new book includes a range of dishes, from simple ones like poached egg and parmesan dressing, or baked apples through to impressive humdingers like pigeon with borlotti and cavolo.

Skye's tempting first courses includes two of her favourite ingredients, olive oil in carpaccio of beef with red pepper relish and nectarine and tomato salad with Parma ham and buffalo mozzarella.

They could be brilliant starters for a late summer meal or autumn supper party. Generously Skye has shared these delicious recipes with Taste readers. Click link blow for more