Guides & Recipes
Recipe: Borough Kitchen Granola (with Miso and Sesame)
This recipe is all about technique, technique, technique – and the results are very rewarding.
Recipe: 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).
Recipe: Cardamom Choux Puffs
A cross-over of Swedish cardamom buns and French chouquettes, perfect with a strong cup of coffee.
Recipe: Iced Spanish Latte Recipe
Condensed milk meets espresso in this refreshing recipe.
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.
Recipe: The Borough Kitchen Collins
A summery take on the classic Tom Collins, featuring Aperol. Easily scale it up to serve a crowd.
Recipe: 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.
Recipe: Smoked Mackerel and Preserved Lemon Salad
This light, herby salad is great with Korean kimchi pancakes, as well as rye bread or rice.
Recipe: Korean Kimchi Pancakes
Crisp yet chewy – with a spicy, zingy kick – this Korean pancake (kimchijeon) recipe is one you'll memorise.
How to Clean a Stainless Steel Pan, Inside and Out
All you need are ingredients you probably already have.
Recipe: Justin's Preserved Bergamot
Like preserved lemons, preserved bergamot can be used to add a salty, aromatic, and savoury note to stews, salad dressings, pasta, cakes, and more.
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.
5 Rules for the Perfect Cheese Board
Think of it as a cheese spread, starring a well-appointed cheese board.
Recipe: 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.
Recipe: The Borough to Battersea Cocktail
This cinnamon-infused Irish whiskey cocktail was created for our 10-year anniversary celebration, which coincided with the opening of our Battersea store.
The New HORL 3 Knife Sharpeners: What's Improved from HORL 2?
Everything you need to know about HORL’s updated range of rolling knife sharpeners.
Meet the Maker: Peugeot Saveurs
A Q&A with Peugeot Saveurs CEO Sébastien Zott about the French heritage company that invented the pepper mill – and continues to innovate.
Oxtail (or Chicken) Bone Broth
Oxtail meat is rich in collagen and marrow, making it perfect for bone broth. You can easily adapt this recipe to make chicken bone broth too.
4 Ways to Use a Mauviel Bain Marie Pan
From sweets like chocolate and custard, to savoury sauces like beurre blanc.
Zac's Chilean Beef Empanadas
A perfect party appetiser, these flavourful empanadas make use of homemade shortcrust.
Empanada Dough (in a Pasta Maker)
You can use a pasta maker for more than pasta. Case in point: empanada dough (which also works as an all-purpose shortcrust pastry for mini pies).
HORL 3 vs. Other Rolling Knife Sharpeners: What’s the Difference?
HORL knife sharpeners guarantee a precise, evenly sharpened edge. We can't say the same of its look-alikes.