With a welcoming matcha bar downstairs and a community and creativity hub upstairs, Whisk by JENKI serves whisked-to-order, ceremonial-grade matcha drinks, as well as functional shakes and homemade ...

Sea Sisters is a craft cannery based in Bridport, west Dorset, specialising in the preservation of seasonal British fish. Its founders, Charlotte Dawe and Angus Cowen, call their products British ...

A hot and sour Thai curry made with Raya’s gaeng som curry paste Trim and chop your chosen vegetables into bite-sized pieces. Pour the fish stock into a large pot and slowly bring to the boil. Mix the ...

A fried cheese tapas dish from Brindisa’s head chef Sift the flour into a shallow bowl. In a second bowl, beat the egg and additional egg yolk. Pour the rapeseed oil into a frying pan and heat over ...

A simple, flavour-packed starter or lunch dish from the chef director of Fish! restaurant Heat the oven to 180C. Place the cherry tomatoes in a roasting tin, drizzle with olive oil and roast for 20 ...

Cheese is among the most versatile of ingredients. And seasonal, too. In spring and summer, I prefer a fresh goat’s cheese, perhaps a cooling burrata; come winter, sturdier mountain cheeses and ...

Almogrote is a cheese puree blended with olive oil, garlic and peppers, native to the Canary Islands. For the cheese, we use 1605 semi-cured Manchego, but any good Manchego will do. The almogrote can ...

The key to achieving a good, rich depth of flavour in this easy beef shin tagliatelle (aside from a good tomato puree) is time. Well browned meat, slow cooked vegetables and plenty of time in the oven ...

This simple cauliflower cheese recipe celebrates the beautiful flavour of two Swiss cheeses. Fessli, a hard goat’s cheese from Jumi Cheese, is paired with gruyère. The latter provides that classic ...

This classic preparation for braised red cabbage has been given a subtle makeover with the aromatic addition of star anise and an extra fruity edge by finishing it off with a generous glug of ...

Borough Market’s rich heritage – around 1,000 years of history – is part and parcel of its appeal, but our focus is very much on the here and now. The Market, which is run by a charitable trust for ...

At Borough Market, we don’t just sell good food and drink, we celebrate it. We enjoy how it tastes and the way it makes us feel, but we also appreciate its ability to connect us to the people who ...