Guides & Recipes
Kumquat & Brandy Marmalade
A wintry marmalade that is sweeter than the classic orange, courtesy of the London Borough of Jam.
Cherry & Black Pepper Jam
A perfect spring-summer recipe, courtesy of the London Borough of Jam – with a bonus recipe for Green Apple Stock Jelly, a natural source of pectin.
Cherry Clafoutis
Clafoutis is easy to make, and even easier to eat.
7 Tips for Hosting a Successful Pizza Night
Throwing a successful pizza night takes a good deal of advanced planning, which is why we asked bread expert (and Borough Market store regular) LaceBakes for her top tips.
How to Make Pesto in a Pestle & Mortar
Making pesto in a pestle and mortar is undisputedly the best way to make pesto, as the slow grinding movement extracts maximum flavour while creating the ideal texture.
How to Season a Cast Iron, Carbon Steel or Spun Iron Pan
The best way(s) to clean and care for a cast iron, spun iron, or carbon steel pan so it develops a natural non-stick finish.
DIY Condiments: Mayonnaise, Ketchup, Mustard, Sweet Chilli Sauce
How to use the Bamix hand blender to make store-bought ingredients at home.
How to Choose a Copper Saucepan (& Why)
A breakdown of features and benefits of our range of copper saucepans.
Jack’s Hot Cross Buns
This traditional recipe has a clever trick up its sleeve to maximise fruit without weighing down the dough.
Meet the Maker: Cutipol
Made in Portugal, Cutipol cutlery is known around the world for its refined design and durability. We spoke to João Pedro Ribeiro – Operations Manager and a second generation member of the Cutipol's founding family – to learn more about the craft.
A Step-by-Step Guide to the Perfect Easter Lunch
A comprehensive step-by-step guide to hosting Easter lunch, including a menu, shopping list, and schedule.
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.
Meet the Maker: Horl
An interview with Timo Horl, who – with his father Otmar – created the knife sharpener that revolutionised the industry.
Borough Kitchen Cinnamon Rolls
A recipe for American-style cinnamon rolls, made in the Ankarsrum stand mixer.
HORL 3 Knife Sharpeners: 5 Tips for the Perfect Edge
How to use the Horl rolling knife sharpener correctly – and achieve the best results every time.
3 Tips for Setting a Festive Table
Advice from Jars CEO Armelle Ferrieux, who has worked with Michelin-starred restaurants around the world.
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.
Why Blenheim Forge Knives Are Exceptional
Inside our visit to the knife company’s workshop in South London.
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.