Guides & Recipes — Recipes
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.
Valeria's Apricot Cake
Plums, peaches, apples, cherries, or other stone fruits would be just as good here.
Dana's Simple Kale Salad
When it comes to kale salad, the secret ingredient is time.
Watermelon & Feta Salad
Peppery cress, sweet watermelon, and salty feta work in perfect harmony here.
Carla's Citrus, Fennel & Herb Salad
A favourite recipe from the Applied Knife Techniques class at our cook school.
David's Country-Style Greek Salad
In this Greek Salad recipe from co-founder David, 'country-style' means skipping lettuce to let summer produce shine.
Maria’s Espresso Tonic (With a Twist)
Espresso, tonic (or sparkling) water, and a splash of orange juice? Meet the perfect summer coffee.
Bruna's Truly Italian Lasagne
Co-founder David's mother shared this lovely recipe with us, one that has been passed down in the family for years. It's a great way to use fresh pasta sheets.
Coffee-Chocolate Tart
This decadent recipe from The Borough Market cookbook is perfect for Valentine's Day—or any occasion that calls for chocolate.
Savoury Drop Scones with Cheddar and Jalapeño
Drop scones, also known as Scotch pancakes, are made to be 'dropped' onto a hot pan by the spoonful. This 'Tex-Mex' spin is very forgiving and endlessly adaptable.
Terry's Japanese Soufflé Pancakes
If you like your pancakes fluffy, it does not get fluffier than a Japanese soufflé pancake. The name says it all: they're soufflé-like in texture, but cooked in a pan, so there's the added bonus of the crisp tops and bottoms.
Carla’s Simple French Crêpes
Don't let the circumflex fool you; crêpes are much easier to make than you think.
Lauren's Classic American Pancakes
These classic American pancakes make for a quick, unfussy, and crowd-pleasing breakfast. They're easily adaptable too—just add a handful of blueberries, chocolate chips, porridge oats, or other fill-ins when you mix the wet ingredients with the dry.
Andra's Sourdough Bread
It's easy to get overwhelmed with all the complicated steps and scientific words related to sourdough bread (75% hydration? Autolyse?). This recipe breaks down the key components of making sourdough bread, without the jargon.
Borough Kitchen Champagne Negroni
Champagne takes the place of gin in this festive cocktail, perfect ffor Christmas, New Year's Eve, and the week in between.
Smoked Turkey on the Big Green Egg
Using a Big Green Egg to prepare turkey not only maximises flavour (and minimises dryness), but it also frees up your oven and kitchen space to cook more dishes for your feast.
Justin's Immunity Booster
This elixir, a perfect balance of sweetness and zing, is just one of many fruitful ways to put a Kuvings juicer to use.
Kelly's Apple Crumble Tart
This apple tart is a great dessert to make for friends and perfect to enjoy on a lazy Sunday afternoon, especially you if have a haul from a local orchard.
Kelly’s Spiced Apple Rum Cocktail
It's worth seeking out allspice liquor for this autumnal cocktail.
Nikkitha's Spiced Cold Brew Coffee
Mix in ground spices of your choice and/or brown sugar with the coffee grounds for something lovely (and strong) to wake up to in the morning.
Recipe: Hillman Family Challah Bread
This recipe comes from a rabbi’s wife, and has been adapted over the years by Buying Director Simone and her children. This adaptation, for the Ankarsrum stand mixer, makes 3 large loaves.
Japanese Milk Bread
Designed for the Ankarsrum mixer, this sandwich loaf is softer than brioche, with a similarly rich taste that leans the slightest bit sweet. It’s delightfully simple to make and even simpler to eat.