The Borough Market Cookbook: Recipes and stories from a year at the market
Ed Smith (Author)
' Like the market, the book is exciting , instructive , seductive and inspirational .' - Claudia Roden
An essential gift for the keen cook in your life.
Borough Market is the beating heart of London's food scene. Every year millions of locals and tourists flock to Borough Market to soak up the unique atmosphere, interact with the expert traders and sample the world-class produce.
This gorgeous book takes you on a tour of a year at the Market, from the beginning of spring, through Easter and Midsummer, to Apple Day in October and the switching on of the lights at Christmas - with the most delicious recipes highlighting the very best of those celebrations.
Divided by season, each recipe celebrates at least one hero ingredient from that time of year: why not try Chilled asparagus soup in spring; Rolled pork belly and sticky nectarines in summer; Beetroot dal in autumn; or Clementine sponges with cranberry sauce in winter? Along the way, you'll be introduced to key seasonal ingredients with shopping and preparation tips, straight from the artisan producers, that will change how you cook for ever.
Packed full of beautiful photography, much of it shot on location at Borough throughout the year, this is a cookbook that will inspire food lovers and home cooks everywhere, even if they only follow Borough Market from afar.
THE PERFECT SPRING MENU
Globe artichokes with lemon and herb butter
One of the easiest and best ways to enjoy an artichoke is to cook and consume the whole thing - dip the petals into the herby butter and suck them as you work your way towards the tender heart in the middle.
Lamb meatballs in pea and herb broth
Perfect for this time of year: minted lamb meatballs in a light broth, studded with sweet sugar snap and mangetout peas.
Mango and passion fruit posset
An irresistible combination of sweet mango and sharp passion fruit, this posset is even more enjoyable if served with a buttery biscuit or tuile.
Hodder & Stoughton
4 October 2018
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