Guides & Recipes — Recipes
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.
The Borough Kitchen Collins
A summery take on the classic Tom Collins, featuring Aperol. Easily scale it up to serve a crowd.
Our Top 5 Champagne Cocktails
Add a festive spin to Champagne with these five recipes.
How to Shuck Oysters (& Make Oysters Rockefeller)
While oysters are perfect on their own, this jazzed-up version is a crowd-pleaser in its own right.
Two-Bite Parmesan Biscuits
An excellent way to put a Marcato Biscuit Press to use. These biscuits make lovely snacks to serve with drinks, as well as gifts.
A Guide to Making Ravioli From Scratch
Tips and recipes to get from 'practice' to 'perfect'.
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.
Justin's Linguine alle Vongole
A show-stopper dish for the summer that is a lot simpler than it seems.
Lemon Sole with Tartar Butter
This recipe, which comes to us from chef and food writer Ben Lippett, is the perfect way to use the Mauviel Oval Frying Pan.
Cherry Clafoutis
Clafoutis is easy to make, and even easier to eat.
Jack’s Hot Cross Buns
This traditional recipe has a clever trick up its sleeve to maximise fruit without weighing down the dough.
Poppy Seed Pancakes with Lemon Curd & Mascarpone
A fresh take on the classic combination of lemon and sugar, these baked poppy seed pancakes let everyone enjoy the dish at the table at the same time.
How to Make Chicken Stock From Scratch
Homemade chicken stock – which tastes infinitely better than anything shop-bought – is the best way to use up leftovers from roasting chicken.
Almost Artisanal Bread
A low-effort, high-reward recipe for homemade bread that relies on a cast iron cocotte for shape and texture.
Four Fondues: Cheese, Chocolate & Beyond
These recipes include the classic cheese and chocolate versions, plus a fondue-ified Chinese hot pot and our personal favourite, fondue Bourguignonne.
Borough Kitchen Cinnamon Rolls
A recipe for American-style cinnamon rolls, made in the Ankarsrum stand mixer.
Black Forest Yule Log
This festive recipe is perfect for serving at Christmas lunch (and you can use sponge cake base for any Swiss roll recipe).
The Simplest Roast Turkey (Also the Best)
Perfect for beginners and veterans alike – you don’t even need to measure anything.
The Borough Kitchen Christmas Pudding
Our tried-and-true Christmas Pudding recipe will win over any Christmas pudding sceptic.
Perfect Salmon Sous Vide
This largely hands-off technique is a lot simpler than it sounds.
Edie's Slow-Cooked Lamb Shoulder Boulangère
One of the best roasts we've ever tasted, where the main and side cook in one pan.
Esther's Authentic Spanish Paella
Esther's seafood paella recipe is authentic and easy to adapt for vegetarians.
Our Fresh Pasta Dough Recipe
This dough is very forgiving – ideal for beginners and experts alike.