Guides & Recipes
The Best Kitchen Tools for Small Apartments
From the perspective of a London chef.
A Guide to Peugeot Corkscrews
From lever-style models to waiter's friends.
Roast Chicken with Wild Rice Stuffing & Root Vegetables
A classic, comforting recipe for the Emile Henry Ceramic Chicken Roaster.
What to Make in a Copper Tarte Tatin Pan (Besides Tarte Tatin)
Exclusive to use, with a special price, this versatile pan can be used as a frying pan or baking dish.
Why Every Cook Needs a Dough Scraper
A brief guide to the different materials and shapes – plus an explanation on why it's essential.
Seasonal Eating in the UK: A Month-by-Month Guide
A cheat sheet for seeing what vegetables and fruits are in season.
Every WÜSTHOF Knife Blade, Explained
From chef's knives to cleavers, this guide describes each WÜSTHOF blade shape and what food prep it is meant for.
How to Make Coloured Pasta (Using Natural Ingredients)
Featuring our base recipe and four colours to make from it.
Recipe: The Borough Kitchen Collins
A summery take on the classic Tom Collins, featuring Aperol. Easily scale it up to serve a crowd.
Recipe: Big Green Egg Smoked Mackerel with Chermoula & Beets
This recipe, part of a Big Green Egg x River Cottage collaboration, makes use of Big Green Egg Alder Grilling Planks.
Recipe: Grilled Corn on the Cob with Whipped Labneh & Harissa Dressing
Make this recipe on the BBQ or a cast iron grill pan.
Recipe: Malaysian Peanut Sauce (Kuah Kacang) with Crudités
Traditionally served with satay, this recipe from Cook School Guest Chef Raini Saidi is also great with crudités.
Recipe: Old-Fashioned Cloudy Lemonade
Featuring a clever trick for better flavour, and the option to add gin.
A Guide to Choosing a Pestle & Mortar
Our top picks, and why we love them.
Recipe: Wild Nettle Pesto
Packed with nutrients, this wild nettle pesto recipe with pumpkin seeds and Pecorino Romano cheese is ideal for first-time foragers.
Recipe: Leek, Miso & Mango Chutney Skewers
This vegan recipe for the BBQ or oven comes from Helen Graham's cookbook Centrepiece.
The Chef's Press and Cooking Weights, Explained
What do cooking weights like The Chef's Press do, and why are they so popular?
5 Pick-Your-Own Fruit Farms Near London
Make sure to call in advance to see what fruit and veg are available.
7 Essential Tips for Induction Hob Cooking
Follow this guide to prevent your pans from warping.
The Best Milk Frothers: Handheld Wand vs. Standalone Machine
Comparing our two favourites, the Ad Hoc Handheld Frother and Graef Milk Frother.
Recipe: Cast Iron Skillet Pizza with Pesto, Peaches and Burrata
Perfect for summer, this recipe from Cook School Head Chef Grace comes together easily.
5 Quintessential British Cheeses (Besides Cheddar)
Plus a few expert cheese tasting tips.
Meet the Exclusive Netherton Foundry x Borough Kitchen Spun Iron Frying Pan
We visited Shropshire to see how these pans are made, and what makes them so unique.
Why Unlined Copper Is the Secret to Better Jam
And why Mauviel makes the best copper jam pans.