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Skye gyngell recipes


From cucumber soup to ice-cream: summer recipes from Skye Gyngell | Food

There is a loving, odd-couple element to chef Skye Gyngell and her grower Jane Scotter. Theirs is a cook-farmer relationship, more commonly seen in California with, say, Chez Panisse or David Kinch’s Manresa restaurant and Love Apple Farm, but near unheard of in the UK.

We’re Facetiming while they’re at Fern Verrow, Scotter’s market garden in Herefordshire, where Gyngell is combining one of her seasonal visits with an OFM photoshoot. The pair have worked together since 2014, when Gyngell left Michelin-starred Petersham Nurseries in Richmond to open Spring in Somerset House, off the Strand in London.

“I had been beetling down the M4 every Friday night for 15 years,” says Scotter, who had been selling her biodynamic produce at south London’s Spa Terminus. “I’d wanted to stop doing that for a while.” She had been unwell and had to close her stall just a week before Gyngell approached her. “Skye’s proposal probably saved my life,” she says. “Her reputation with produce was a big factor. Plus, she approached us with great enthusiasm and passion, which could not be resisted.”

Seven years later, Fern Verrow and their smaller growing operation to supply Hampshire hotel Heckfield Place – where Gyngell is culinary director – has 450 fruit and vegetable beds over 16 acres producing 60 tonnes of biodynamic food for the restaurants. Plus a new Spring To Go shop in Notting Hill’s swish Ledbury Road.

“I think we were both quite nervous at the beginning,” says Gyngell. “We are both perfectionists and often choose the path of difficulty rather than ease or compromise. But over the years, what is grown at Fern Verrow has defined the way we cook. It’s simplified and purified it.”

I leave them rhapsodising over flowering beans they’d spotted earlier in the day and how they’ll cook and look on the menu.

Cucumber and buttermilk soup

Cucumber and buttermilk soup with simple cucuumber pickle. Food styling: Marie-Ange Lapierre. Prop styling: Pene Parker. Photograph: Jean Cazals/The Observer

This sings of summer almost like nothing else I know – cool, clean and green in flavour with a pleasant and thirst-quenching acidity lent by the buttermilk. Its a favourite lunch dish when the weather is warm enough to sit outside. There is genuinely no cooking involved, takes no more than 10 minutes to prepare and should be made as close to serving as possible to ensure it maintains its clean, pure flavour.

Serves 4
For the soup
long green cucumbers 2
buttermilk 400ml
sea salt and freshly ground black pepper
cucumber pickle optional (see recipe below)
garden herbs 1 tbsp each of chervil, dill, mint, basil
extra virgin olive oil for serving

For the cucumber pickle
small pickling cucumbers 1kg
sea salt 90g
caster sugar 100g
good quality white wine vinegar 700ml
fresh bay leaf 1
red chilli 1
coriander seeds 1 tbsp
yellow mustard seeds 1 tbsp
fresh dill a handful, coarsely chopped

To make the pickled cucumber, wash and pat dry the cucumbers. Slice into fine rounds – a mandoline is perfect for this. Place them in a colander and layer with the salt. Cover and weigh down for one hour, drain away the excess liquid and rinse.

Place the sugar, vinegar, bay leaf and chilli in a saucepan and put on a low heat. Once the sugar has melted, turn up the heat to a simmer for a couple of minutes or so.

Pack the cucumber slices into sterilised jars, add the spices and chopped dill and pour over the hot pickling liquid. Store in a cool, dark place, then in the fridge once opened.

For the soup, put four soup plates in the fridge to chill. Peel the cucumbers and slice in half lengthwise, scrape out the seeds using a teaspoon, then chop into 2cm pieces. Place the chopped cucumber into a blender with the buttermilk and puree until smooth. Season with salt and pepper and place in the fridge to thoroughly chill.

Serve in the chilled soup plates with a spoonful of pickled cucumber, if using. Scatter the herbs over the top and finish with a drizzle of extra virgin olive oil.

Succotash with cornbread

Succotash with cornbread. Photograph: Jean Cazals/The Observer

I love making succotash in high summer when the corn is ripe and sweet. It’s delicious on its own but is also a wonderful fish or chicken. The key ingredients are beans and corn but you can add anything else you have to hand. We like to serve it with a little sour cream or creme fraiche and sometimes a little fresh tomato salsa.

Serves 4
For the succotash
extra virgin olive oil 2 tbsp
fresh corn 4 ears, shucked
sea salt 1 tsp
red onion 1 medium, chopped
green chilli 1 medium, chopped into fine rounds
red pepper 1, chopped into 1cm pieces (seeds and pith removed)
garlic 2 cloves, crushed
cooked butter beans 180g
cucumbers 2 small, deseeded and chopped into 2cm pieces
cooked green beans a handful, chopped into 2cm pieces
tomato 1 large ripe, roughly chopped
unsalted butter 40g
lime juice of 1
basil 1 bunch, leaves only
coriander 1 bunch, leaves only
flat-leaf parsley 1 small bunch, leaves only
cayenne pepper 1 tsp
sour cream to serve

For the cornbread
plain flour 150g
cornmeal 150g
sugar 1 tbsp
baking powder 2 tsp
sea salt ½ tsp
buttermilk 360ml
organic free-range eggs 2
unsalted butter 375g, melted and cooled
clear honey 1 tbsp
sea salt

To make the cornbread, preheat the oven to 200C fan/gas mark 7. Lightly butter a 23cm cast iron skillet or baking dish – place on the middle shelf of the oven to heat up while you prepare the batter.

In a large bowl whisk together the flour, cornmeal, sugar, baking powder and salt. Make a well in the centre and add the buttermilk and eggs. Mix together well to combine, then add in the slightly cooled, melted butter. Mix again lightly but don’t over mix.

Carefully remove your hot skillet from the oven and pour in the batter. Bake until the cornbread begins to brown on top and a toothpick comes out clean when inserted in the centre (about 20-25 minutes) . Remove from the oven and brush with the honey, sprinkle with salt and allow to cool in the pan for 10 minutes before slicing.

To make the succotash, place the olive oil in a large, heavy-based pan over a medium heat. Add the corn and a good pinch of sea salt. Cook, stirring every minute or so until the corn begins to turn golden on the edges, about 5 minutes. Turn the heat down to medium-low and add the onion, chilli, red pepper and another good pinch of salt. Stir well to combine and cook for a further 5 minutes or until the onion has begun to soften. Now add the garlic, butter beans, cucumber and green beans, and cook – just to warm through. Finally, turn up the heat slightly and add the chopped tomato, butter, lime, herbs and cayenne. Stir really well – the butter will give a lovely, slightly creamy texture. Check for seasoning, spoon into warm bowls, adding a tablespoon of sour cream to each one, and serve alongside the cornbread.

Spice-rubbed roasted quail with fig and rose-petal jam

Spice-rubbed roasted quail with fig and rose-petal jam. Photograph: Jean Cazals/The Observer

Quail is a versatile bird that absorbs flavour beautifully. Here the gently spiced and well seasoned skin works really well with the sweet fig jam. Allow two birds per person.

Serves 4
quail 8
salt 1 tbsp
olive oil 1½ tbsp

For the jam
fresh ripe figs 1kg, stemmed and quartered
sugar 50g
sweet wine 70ml (Riesling or dessert wine)
salt a good pinch
rose water 1 tsp
rose petals 12, unsprayed, sweet smelling, or 8-10 dried readymade

For the spice mix
cardamom pods 2, seeds extracted
cumin 1 tsp
coriander seeds 1 tsp
fennel seeds 1 tsp
star anise 2
dried red chilli 1, crumbled

First make the jam. You can do this well in advance. Combine the figs, sugar and wine in a saucepan, add the salt and cook over a medium heat uncovered, stirring occasionally until the wine is cooked out and the figs are very soft and falling apart, it should take about 25-30 minutes. It’s a loose jam and you should get a lovely outcome from this cooking time. (You can do the plate test but it shouldn’t be necessary.) Remove from the heat and allow to cool. Stir in a teaspoon of rose water and the torn rose petals. Store the jam in sterilised jars and in the fridge once open. There’ll be plenty of jam and it’s delicious on toast or even as an accompaniment to scrambled eggs.

If possible, a day ahead, sprinkle the quail lightly all over with salt, cover loosely and leave in the fridge overnight.

To prepare the spice mix, put all the spices into a small frying pan over a medium heat. Warm through, jiggling the pan once or twice for about a minute until the seeds begin to jump and pop. Immediately take off the heat. Using a pestle and mortar, grind the spices along with the dried chilli until you have a fine textured spice mix.

Rub the quail all over with the olive oil then scatter the spice mix evenly over each bird and gently rub into the skin using your fingers. Cover loosely and leave to marinate for an hour or two.

Preheat the oven to 200C fan/gas mark 7. Heat up a large, dry frying pan over a high heat. Brown the birds in batches, allowing one minute on each side, turning once only. Place the browned quail into a roasting pan, put it on the middle shelf of the oven and roast for 8 minutes. The flesh should be slightly firm to the touch and the juices running clear.

Remove from the oven and allow to rest for 10 minutes before serving. Serve with a tablespoon of jam on the side, and the leaves and elderflower dressing (see below).

Leaves with elderflower dressing

Leaves with elderflower dressing. Photograph: Jean Cazals/The Observer

This is a very light, clear and bright dressing that works best with soft summer leaves. I like to add a tangle of summer herbs such as chervil, basil, tarragon and chives. Use little gem, butter or oak leaf for this salad.

Serves 4
summer leaves a selection, such as little gem, butter, oak or iceberg
herbs a mix of chives, basil and tarragon, leaves only, 20g in total
edible petals a scattering, if you have them

For the dressing
egg yolks 2
clear, good quality honey 1½ tsp
elderflower cordial 1½ tsp
lemon juice of ½
sea salt a pinch
mild tasting extra virgin olive oil 200ml
creme fraiche 2 tbsp
water 1 tbsp

You can make this dressing by hand but the simplest and quickest way is in a food processor. Place the yolks, honey and elderflower cordial in a food processor, squeeze over the lemon juice and add a pinch of salt. Turn the motor on and slowly drizzle the oil through the funnel in the top (you are essentially making a mayonnaise). Once all the oil is incorporated, turn off the processor and spoon the dressing into a bowl. Stir in the creme fraiche and add a tablespoon of water to thin to a pouring consistency. Chill in the fridge until ready to use. The dressing will last well in the fridge for a few days.

Separate the leaves, wash and pat dry. Place in a bowl large enough to comfortably hold and dress them, scatter over the herbs and petals. Drizzle over a little olive oil and squeeze over a few drops of lemon juice (just for brightness rather than acidity). Season with salt and a little freshly ground black pepper, and toss together using clean fingers.

Arrange on one large plate or divide between 4 plates and lightly drizzle over the dressing. Serve at once.

Seed cake

Seed cake. Photograph: Jean Cazals/The Observer

Seed cake is a beautiful and very traditional British cake that I first came across in Mrs Beeton’s Book of Household Management. It is flavoured with caraway, and we love to serve it in the summer months with any soft fruit ice-cream.

Serves 8-10
self-raising flour 175g
ground almonds 300g
caster sugar 45g
unsalted butter 110g
honey 2 tbsp
organic eggs 3
amaretto 1 tbsp
caraway seeds 3 tsp, lightly toasted and coarsely crushed

Prepare a 23cm cake tin, by brushing with butter and lining with parchment paper. Sift the flour into a mixing bowl. Place the ground almonds in another mixing bowl with the sugar. Cream the mixture together on a low speed for 2 minutes. Add the butter and beat for a further 5 minutes, mix in the honey, then add the eggs one at a time, beating until each one is fully incorporated before adding the next. Add the amaretto and crushed caraway seeds, and finally fold in the flour. Pour into the prepared cake tin and smooth the top. Bake for 25 minutes or until the cake is golden and springs back when pressed. Transfer to a cooling rack.

To serve, slice the cake into 2cm slices, then into little triangles. Place a scoop of ice-cream into a bowl and arrange the seed cake alongside. Serve immediately.

Strawberry ice-cream

Strawberry ice cream. Photograph: Jean Cazals/The Observer

Ice-cream is one of the things I take the greatest pleasure in making - it is a beautiful way to capture the flavour of fruit when it is in the height of the season and at its peak. It would be impossible to pick a favourite but there is something about strawberry ice-cream that I find incredibly comforting and reminiscent of childhood.

Serves 8
organic free-range egg yolks 6
caster sugar 120g
double cream 450ml
whole milk 150ml
vanilla pod 1, split in half lengthwise
fresh strawberries 750g, hulled and halved
caster sugar 140g
lemon juice a few drops

Start by making the ice-cream base. Place the yolks and the 120g of sugar in a clean bowl, whisk well to combine. Pour the cream and milk into a heavy-based pan and place over a low heat. Scrape the vanilla seeds from the pod and add them to the creamy mixture, along with the empty pod. Slowly bring to just below the boil, remove from the heat and allow to infuse for 10 minutes before pouring over the egg yolks and sugar, stirring with the whisk as you do so.

Return the custard to the saucepan and place over the lowest possible heat. Stir gently and patiently until the custard begins to thicken, this will take about 5-6 minutes. It should be thick enough to coat the back of a wooden spoon – draw a finger along the back of the spoon, it should leave a clear trace.

As soon as the custard thickens, remove from the heat, pour through a strainer into a clean bowl and allow to cool. Discard the vanilla pod or better still wash and dry it and add to a jar of sugar. Once cooled, the custard is ready to use as your ice-cream base.

Wash the strawberries and place in a food processor along with the 140g of caster sugar and a couple of drops of lemon juice. Puree until completely smooth. Stir the strawberry puree through the cool custard, stirring well to combine.

You are now ready to freeze your ice-cream. Place into an ice-cream machine and follow the manufacturer’s instructions, or simply pour into a square baking dish. Place in the freezer for 90 minutes, then remove and whisk the mixture, scraping the sides of the pan and breaking up any frozen chunks. Return to the freezer for a further 45 minutes, then repeat the process, returning to the freezer quickly. Repeat again after 30 minutes. Repeat twice more at 30-minute intervals. The more you whisk the lighter and fluffier the final texture will be. The whole process should take about 3 hours, at which point you can cover and place in the freezer until you are ready to use.

Hazelnut meringue cake

Hazelnut meringue cake. Photograph: Jean Cazals/The Observer

Serves 10
hazelnuts 300g, toasted
cornflour 2 tbsp
caster sugar 225g
egg whites 210g (about 7 eggs)
cream of tartar 2 tsp
salt a pinch
caster sugar 40g
double cream 250ml
ripe, sweet raspberries 300g

Preheat the oven to 155C fan/gas mark 4. Prepare two 23cm cake tins with removable bottoms, by brushing with butter and lining with parchment paper.

Place the hazelnuts, cornflour and the 225g of caster sugar in a food processor. Pulse until the nuts are a medium to fine consistency.

Place the egg whites with the cream of tartar and a pinch of salt in a large, very clean bowl. Whisk until soft peaks, then slowly add the 40g of sugar and whisk until stiff and glossy.

Gently fold in the nuts and place in the prepared cake tins. Bake for 25 minutes. Remove from the oven and set aside to cool. Remove from the cake tin when they are completely cool.

Place the cream in a bowl and whisk until soft and pillowy.

Spread the softly whipped cream on one side of the meringue and then arrange the raspberries on top making sure they are placed very close and snugly together. Lay the second meringue on top. Wrap in parchment or foil and gently place a weight evenly on top. Place in the fridge to chill for 2 hours before cutting and serving with a little extra cream and raspberries.

Skye Gyngell is chef-owner of Spring, Lancaster Place, London WC2R and Spring To Go, 66-68 Ledbury Road, London W11. Jane Scotter is owner of Fern Verrow farm, Herts

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Pink Grapefruit, Avocado, and Watercress Salad

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Skirt Steak with Hazelnut Picada and Wilted Escarole

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Wild Garlic and White Bean Curry

The beauty and subtlety of wild garlic makes this dish very appealing, and fresh curry leaves add a fragrance that is quite seductive. During the summer months we pod fresh coco beans and cook them directly in the curry until soft. In winter we soak dried cannellini beans overnight and precook them in water for an hour or so over gentle heat, with one or two herbs added for flavor. I like to serve this curry just as it is, but you could add chunks of white fish to it.

Warm Date and Almond Puddings

These cozy, warm little desserts are just the sort of thing I like to eat when the weather turns cool. Like most people, I tend to have dessert as an occasional treat, rather than as a regular occurrence; these, however, I find almost impossible to resist. I like to eat them warm and steaming with thick cold cream—and sometimes a spoonful of warm honey, laced with grated lemon and orange zest.

Wild Garlic and White Bean Curry

The beauty and subtlety of wild garlic makes this dish very appealing, and fresh curry leaves add a fragrance that is quite seductive. During the summer months, we shell fresh coco beans and cook them directly in the curry until soft. In winter, we soak dried cannellini beans overnight and precook them in water for an hour or so over gentle heat, with one or two herbs added for flavor. I like to serve this curry just as it is, but you could add chunks of white fish to it.

Gratin of White Asparagus

This rich, creamy gratin of beautiful white asparagus wrapped in a cozy blanket is delicious paired with a simple roast chicken. A leafy green salad—tossed with a dressing that has a note of acidity—is the only other accompaniment you need. Alternatively, you can serve this gratin as it is, with some warm bread to mop up the sauce and, perhaps, some finely sliced porcini mushrooms on the side, dressed with no more than beautiful olive oil, sea salt, and black pepper.

tips from Jamie Oliver and other famous chefs

07.11.2019 16:00

Restaurants are constantly faced with the problem of food waste. Chefs are constantly trying to organize their work so that there is as little wasted food as possible. And they are ready to share their experience.

Bread

Chef Jamie Oliver advises never to throw away this product. He says that many professional chefs around the world often use stale bread to prepare various delicious dishes. It could be Pappa al pomodoro, panzanella, or a classic Italian soup that uses slices of bread and tomatoes.

Another popular idea is to make crackers. If it is initially clear that the whole loaf cannot be eaten, then it must be thinly sliced ​​and left to dry.

Bread scraps can also be used as breading for fish.

Vegetable Peel

Sky Gingell is a famous person in the world of cooking. She says that all vegetable skins are stored in her kitchen. And all because they are the source of a strong pleasant aroma.

The dish can be made special, for example by using beet skins, carrots or leftover celery.

Gingell says he occasionally mashes potatoes with potato skins. She boils the food in salted water with herbs, after which she grinds all the ingredients until a homogeneous mass. For satiety of the dish, oil, pepper and oil are added.

Another recipe using the peel is cabbage stew. You can add green leeks, carrots, herbs, beets, radish leaves and asparagus to this dish. All ingredients are dressed with sour cream.

One of the best ways to use vegetable leftovers is to make gravy for fried chicken. All you need to do is mix honey, any soft herbs and salt.

Chicken leftovers

Chicken meat that has not been used in the kitchen does not have to be thrown away - it can be used to make a delicious dish.

Ryan Blackburn suggests the following recipe:

The result should be a transparent and satisfying first course.

Shrimp heads

Chef Gong Sui Li suggests using these delicacy leftovers to prepare a delicious dish.

Shrimp heads may be left behind, for example, after nigiri sushi where the tails of these crustaceans are used. In Hong Kong, many people eat shellfish brain without any problems. Gong suggests doing the same.

The method of preparation is very simple - shrimp heads should be fried in potato starch and eaten with hot sauce. In Hong Kong, chili mayonnaise is often used for this purpose.

Preservation of excess food

This technique allows you to save the remaining food, and for a long time. Extra food can be salted using the following ratio: 3 (vinegar) to 2 (water) to 1 (sugar).

If the product cannot be marinated, it should be frozen. Chef Mary Ellen-McTeig often uses this method in her restaurant. She roasts vegetables and freezes them. The result is a good base for soup.

You can also freeze lettuce and herbs mixed with their own juice. This blank is then used to make pesto sauce.

Buy cauliflower with leaves and stem

The unpeeled version of this product is very much loved by chef Nicholas Balfe from London. He buys cauliflower in its original form, because he considers this vegetable to be versatile.

In his kitchen, Nicholas roasts the outer leaves or stews them with ras el hanout and turmeric.

Another option is to puree caramelized cauliflower stalk.

Cabbage leaves can be fermented

Josh Ourington also prefers to save food instead of throwing it away. Therefore, he saves the remaining cabbage leaves and ferments them.

This dish goes well with sausage or duck.

To get sauerkraut, you need to twist the leaves into a tube, finely chop them and mix with salt (100 g). Next, you need to fill everything with water to the top.

Cover the bowl with cabbage with cheesecloth and leave in a dark, cool place for a week. After you need to put the chopped leaves in the refrigerator for another 14 days. After this period, sauerkraut will be ready.

Flavored Potato Scrap Salt

Potato skins remain after peeling. She is often thrown out, but Scott Smith does otherwise.

He puts the scraps in the oven on the rack and sets the temperature very low - up to 50 degrees. After 3 hours, the husk is removed and ground into powder. Sea salt is added to it. This flavored product can be used as a seasoning for vegetables.

Hard sour lemons

If a lemon is too inedible, don't throw it away. It is better to put this product in a jar and leave it for 4 days at room temperature.

As a result, lemons will turn into a good, thin, sour seasoning. It can be used, for example, to add to pasta with olives and feta.

tips from Jamie Oliver and other famous chefs

Restaurants are constantly faced with the problem of food waste. Chefs are constantly trying to organize their work so that there is as little wasted food as possible. And they are ready to share their experience.

Bread

Chef Jamie Oliver advises never to throw away this product. He says that many professional chefs around the world often use stale bread to prepare various delicious dishes. It could be Pappa al pomodoro, panzanella, or a classic Italian soup that uses slices of bread and tomatoes.

Another popular idea is to make crackers. If it is initially clear that the whole loaf cannot be eaten, then it must be thinly sliced ​​and left to dry.

Bread scraps can also be used as breading for fish.

Vegetable Peel

Sky Gingell is a famous person in the world of cooking. She says that all vegetable skins are stored in her kitchen. And all because they are the source of a strong pleasant aroma.

The dish can be made special, for example by using beet skins, carrots or leftover celery.

Gingell says he occasionally mashes potatoes with potato skins. She boils the food in salted water with herbs, after which she grinds all the ingredients until a homogeneous mass. For satiety of the dish, oil, pepper and oil are added.

Another recipe using the peel is cabbage stew. You can add green leeks, carrots, herbs, beets, radish leaves and asparagus to this dish. All ingredients are dressed with sour cream.

One of the best ways to use vegetable leftovers is to make gravy for fried chicken. All you need to do is mix honey, any soft herbs and salt.

Chicken leftovers

Chicken meat that has not been used in the kitchen does not have to be thrown away - it can be used to make a delicious dish.

Ryan Blackburn suggests the following recipe:

The result should be a transparent and satisfying first course.

Shrimp heads

Chef Gong Sui Li suggests using these delicacy leftovers to prepare a delicious dish.

Shrimp heads may be left behind, for example, after nigiri sushi where the tails of these crustaceans are used. In Hong Kong, many people eat shellfish brain without any problems. Gong suggests doing the same.

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The cooking method is very simple - shrimp heads must be fried in potato starch and eaten with hot sauce. In Hong Kong, chili mayonnaise is often used for this purpose.

Preservation of excess food

This technique allows you to save the remaining food, and for a long time. Extra food can be salted using the following ratio: 3 (vinegar) to 2 (water) to 1 (sugar).

If the product cannot be marinated, it should be frozen. Chef Mary Ellen-McTeig often uses this method in her restaurant. She roasts vegetables and freezes them. The result is a good base for soup.

You can also freeze lettuce and herbs mixed with their own juice. This blank is then used to make pesto sauce.

Buy cauliflower with leaves and stem

The unpeeled version of this product is very much loved by chef Nicholas Balfe from London. He buys cauliflower in its original form, because he considers this vegetable to be versatile.

In his kitchen, Nicholas roasts the outer leaves or stews them with ras el hanout and turmeric.

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Another option - is the preparation of mashed caramelized cauliflower stalk.

Cabbage leaves can be fermented

Josh Ourington also prefers to save food instead of throwing it away. Therefore, he saves the remaining cabbage leaves and ferments them.

This dish goes well with sausage or duck.

To get sauerkraut, you need to twist the leaves into a tube, finely chop them and mix with salt (100 g). Next, you need to fill everything with water to the top.

Cover the bowl with cabbage with cheesecloth and leave in a dark, cool place for a week. After you need to put the chopped leaves in the refrigerator for another 14 days. After this period, sauerkraut will be ready.

Flavored Potato Scrap Salt

Potato skins remain after peeling. She is often thrown out, but Scott Smith does otherwise.

He puts the scraps in the oven on the rack and sets the temperature very low - up to 50 degrees. After 3 hours, the husk is removed and ground into powder. Sea salt is added to it. This flavored product can be used as a seasoning for vegetables.

Hard sour lemons

If a lemon is too inedible, don't throw it away. It is better to put this product in a jar and leave it for 4 days at room temperature.

Learn more