Guides & Recipes
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.
Sous Vide: A Beginner’s Guide
Don’t let its scientific terms and fine dining origins fool you—sous vide is a simple, hands-off method of cooking that has a place in home kitchens.
Smoked Mackerel with Chermoula & Beets on the Big Green Egg
This recipe, part of a Big Green Egg x River Cottage collaboration, makes use of Big Green Egg Alder Grilling Planks.
WÜSTHOF Classic vs. WÜSTHOF Classic Ikon: What's the Difference?
How to choose the right WÜSTHOF knife for you.
A Guide to Making Ravioli From Scratch
Tips and recipes to get from 'practice' to 'perfect'.
The Best BBQ Tools & Accessories
These bbq tools are the ones we find ourselves using over and over again
Ginger-Mint 'G & Tea'
Cold brewed green tea meets bright, zingy ginger-mint syrup for this gin-based cocktail, which you can and should scale up for your next party.
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.
Raspberry & Liquorice Jam
The perfect recipe for British berry season, courtesy of the London Borough of Jam.
Fig & Earl Grey Jam
A recipe for the London Borough of Jam's most popular preserve.
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.
Father's Day Gift Guide (2024)
Find the perfect Father’s Day gift for kitchen-savvy dads, in a variety of price points.
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.
Big Green Egg: In-Store Demonstrations (2024)
Stop by our London stores in Battersea Power Station, Chiswick, Hampstead or Islington to see the Big Green Egg barbecue in action.
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.