Guides & Recipes
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.
Gerry’s Classic Caesar Salad
This Caesar salad incorporates ground rosemary into the croutons – an adaptation Justin made to his father's classic recipe. Serve it in a wooden bowl for the best presentation.
How a Mauviel Pan Is Made, From A to Z
We visited Mauviel's centuries-old headquarters in France to see exactly what makes their pans so exceptional.
A Guide to Stainless Steel Pots & Pans
Everything you need to know about stainless steel cookware, from how to make it stick-resistant to what 'tri-ply' actually means.
Nut Roast Cake with All the Trimmings
This striking, crowd-pleaser of a recipe is for vegans and non-vegans alike, and it makes for excellent leftovers.
A Guide to Using Your Marcato Pasta Extruder Maker
Making extruded pasta like rigatoni and bucatini at home is possible, if you have this machine and know how to use it.
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.
How to Clean & Maintain Wooden Chopping Boards (Properly)
Beautiful, hygienic, and best friends to your knives' blades, wooden boards are the gold standard. But they do require some special care (that's 100% worth it).
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.
Tin-Lined Copper Cookware: What, Why & How
We got a look at how a tin-lined copper is made in Mauviel's Normandy headquarters—and understood why tin-lined copper is still revered by chefs and home cooks alike.
How to Book a Private Event at Our Cook School
Details and dates for holiday parties and other private events.
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.
10 Essential Kitchen Tools for Beginners (& Useful Tips for Every Cook)
These are tools where quality and durability make a huge difference—they are put to the test multiple times a day, after all.
Caring for Non-Stick Pans
Non-stick pans are designed to be free of fuss, but they have an average shelf life of three to five years. But with proper care, you can extend the life of a non-stick pan for up to a decade.
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.
Hammered Copper: Functional or Just Aesthetic?
We got our answer at the Mauviel factory in Normandy, where both hammered and regular copper pans have been made since 1830.
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.
Tried & Tested: Marcato Atlas 150 Pasta Maker
After years of product testing, we’ve yet to find a pasta maker that is as simple to use, durable, effective, easy to clean, and – most importantly – makes gorgeous pasta.