Guides & Recipes
Tried & Tested: La Pavoni Espresso Machine
We weren't sure about the La Pavoni lever-style espresso machine at first, but with practice, we found the right formula for the perfect espresso—and fell in love with the machine. Here's a thorough guide to how and why the machine works, so you can get over the learning curve faster.
A Bread Expert's Review of the Ankarsrum Stand Mixer
We love the Ankarsrum Assistent Original Food Mixer for its cleverly designed mechanism designed to imitate hand-kneading, a robust (but relatively quiet) motor, and a bowl that can hold up to 5kg of dough. But does a professional bread mixer feel the same?
A Guide To Picking The Best Copper Saucepan
Copper cookware’s reputation in the kitchen is unparalleled—that’s why you’ll find heritage copper cookware in countries as far apart as ...
Terry's Cinnamon Rolls (in the Ankarsrum Mixer)
When former Cook School Director Terry served this cinnamon roll recipe to our office, it took all of ten seconds to disappear from the t...
Thai-Style Roast Chicken on the Big Green Egg
This recipe takes all the flavours of Thai red curry and gives it the roast chicken treatment. Our Islington Square team uses it to demo the Big Green Egg on summer weekends, and multiple customers have requested us to write up the recipe.
The Best BBQ Tools & Accessories
These bbq tools are the ones we find ourselves using over and over again. Some are exceptionally versatile, in that you can use them on o...
A Guide to Stainless Steel Pots & Pans
Stainless steel, an alloy of steel and chromium, is well-deserving of its popularity in modern kitchens. In this guide, we'll walk you th...
Justin's Big Green Egg Côte de Boeuf
This recipe is one of our all-time favourites—a classic French côte de boeuf imbued with smoky goodness from the Big Green Egg.
6 Iconic French Brands for the Kitchen & Table
The French passion for gastronomy and propensity for spending hours (hours!) around the table has inspired dining culture around the worl...
Why We Love the Lotus Grill BBQ
While being at a barbecue is universally understood as an easy-going experience, the actual set-up of a barbecue is...a bit less so. If y...
Scott's South Carolina Pulled Pork Burgers with Gold Sauce
This juicy, saucy, sweet and tangy burger is messy but so worth it. Our recipe is a Southern US classic, and uses a tangy gold sauce inst...
6 Pick-Your-Own Fruit Farms Near London
Summer is here; don’t let the occasional scarf weather convince you otherwise! That’s why farms across the country are now opening their ...
Dan's Frozen Mango Margarita
Take summer, throw it in a blender, and you have this cocktail. The method for making Cook School Director Dan's frozen mango margarita i...
How to Make Fresh Herb Pasta, 2 Ways (Easy & Easier)
If you’ve ever looked at pictures of herb-flecked pasta on Instagram and thought, ‘yum, but I can’t do that’, then we are here to say you...
How to Care for Copper Cookware
Copper pans have character, and not just in looks. They conduct heat rapidly and evenly, responding to changes in temperature without hes...
Justin's Immunity Booster
This elixir, a perfect balance of sweetness and zing, is just one of many, ahem, fruitful ways to put a Kuvings juicer to use. Every ingr...
Gianni's Sourdough Bagels (in the Ankarsrum Mixer)
This recipe comes from team member Alvaro, who says Gianni, his friend and colleague from London's Margot Bakery, is the true brain behin...
Baguettes (in the Ankarsrum Mixer)
The Ankarsrum Assistent Original Stand Mixer, though no larger than standard stand mixers on the market, holds up to 5kg of dough—making ...
Any-Season Pavlova (in the Ankarsrum Mixer)
A delightfully light cake that puts meringue front and centre. We love using it as a canvas for whatever fruit is in season, whether that...
Tried & Tested: Ankarsrum Assistent Original Mixer
When we first came across the Ankarsrum Assistent Original stand mixer, we were sceptical. It’s not a name many people have heard of outs...
A Step-by-Step Guide to the Perfect Easter Lunch
If you love to cook but are daunted by hosting an Easter feast—or any Sunday roast—we’ve pulled together a comprehensive step-by-step gui...
Roast Leg of Lamb with Garlic, Oregano and Anchovy
The lamb is succulent and juicy, infused with flavours of garlic anchovy and oregano. 'The redcurrant jelly added to the cooking juices,...
Butter-Roast Potatoes
These moreish roast potatoes are courtesy of cookbook author and friend of Borough Kitchen, Fran Warde. It takes two hours to make but e...
Classic Cauliflower Cheese
This recipe from cookbook author Fran Warde is part of her step-by-step guide to Easter lunch, which you can read here. It partners wel...