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Zucchini shoestring fries and juicy, tender veal chops have never looked better.

Chef, restaurateur, food writer and author Skye Gyngell recently released her fourth cookbook, named for her new London restaurant. Dive into some of the recipes that have made her one of the most celebrated chefs in the city. With a spotlight on fresh, flavorful and inventive cuisine that makes the most of local gardens and markets, Spring has definitely sprung. This little cow told us. 

When you are in the mood for meat, there is nothing more delicious than a veal chop cooked simply — a good sprinkle of sea salt, a little olive oil, and a squeeze of lemon is all that is needed. And almost any accompaniment will work alongside. In the summer months, I like to serve it with tender sweet batons of zucchini veiled in a light batter and deep-fried for a moment or two. They act in the same way as perfectly cooked thin fries. The unctuous garlicky dollop of aioli on the side is perfect for dipping.

Reprinted with permission from Spring