Guides & Recipes
Vegan (& Gluten-Free) White Chocolate Chip Cookies
Chewy and golden-edged, these plant-based cookies have the added value of being gluten-free too.
Vegan Lemon-Basil Ice Cream
Fresh, vibrant, and creamy, this plant-based lemon and basil ice cream recipe is made with the Ankarsrum stand mixer's Ice Cream Attachment.
Lemon-Basil & White Chocolate Chip Ice Cream Sandwiches (Vegan & Gluten-Free)
Bright, creamy, and 100% vegan lemon-basil ice cream meets gluten-free white chocolate chip cookies in this showstopper.
A Guide to Cast Iron, Carbon Steel & Spun Iron Pans
How to choose which material is right for you, and the best way to maintain each.
Beast Blenders: Why We Love It
A review of Beast personal blending systems, and why we think they are excellent.
Thai-Style Roast Chicken on the Big Green Egg
This recipe from our Islington Square team takes all the flavours of Thai red curry and gives it the roast chicken treatment.
Sweet & Smoky BBQ Chicken Skewers
A low-effort, high-reward recipe that is perfect for summer entertaining.
Tried & Tested: Ankarsrum Stand Mixer
Several very clever design features set the Ankarsrum mixer apart, and we’ve broken them down by component below to show you exactly how.
Gastrolux Biotan Plus vs. Evo Non-Stick Pans What’s the Difference?
How to choose which range is best for you.
Milk Bread Burger & Sandwich Buns
Throwing a barbecue? Feel free to double, or even triple, this recipe for a larger yield. The Ankarsrum is built to hold 5kg of dough, after all.
Blok Table Grills: Why We Love It
Whether you're new to BBQ or an expert, there is so much to love about this robust, thoughtfully designed table grill.
Gerry’s Classic Caesar Salad
This Caesar salad incorporates ground rosemary into the croutons – an adaptation Justin made to his father's classic recipe. Serve it in a wooden bowl for the best presentation.
How to Make Mango (or Any Fruit) Salsa
No recipe needed, just technique and know-how.
Anna's Salmon BLT Sandwich
By adding a seared salmon fillet to the bacon, lettuce, and tomato, you get a salty ocean flavour that pairs well with sweet in-season tomatoes.
Borough Kitchen Granola (with Miso and Sesame)
This recipe is all about technique, technique, technique – and the results are very rewarding.
Roasted Strawberry Victoria Sponge Cake
This recipe comes to us from food writer and pastry chef Nicola Lamb, author of SIFT: The Elements of Great Baking (named Food Book of the Year by The Sunday Times in 2024).
Big Green Egg: In-Store Demonstrations (2025)
Stop by our London stores in Battersea Power Station, Chiswick, Hampstead or Islington to see the Big Green Egg barbecue in action.
Cardamom Choux Puffs
A cross-over of Swedish cardamom buns and French chouquettes, perfect with a strong cup of coffee.
Iced Spanish Latte Recipe
Condensed milk meets espresso in this refreshing recipe.
Wild Nettle Pesto Recipe
Packed with nutrients, this wild nettle pesto recipe with pumpkin seeds and Pecorino Romano cheese is ideal for first-time foragers.
The Borough Kitchen Collins
A summery take on the classic Tom Collins, featuring Aperol. Easily scale it up to serve a crowd.
Beetroot and Endive Tarte Tatin with Goat’s Cheese Snow
A savoury take on the classic French tarte tatin, with Marmite-marinated vegetables.
Western vs. Japanese Knives: What Are the Key Differences?
A brief explainer on the question we get asked most often.
Smoked Mackerel and Preserved Lemon Salad
This light, herby salad is great with Korean kimchi pancakes, as well as rye bread or rice.