It began with my having to translate hard-to-read handwritten notes, or convert measurements, and moved on to learning about the different daun (herbs) or rempahs (spice pastes). Haigh’s Makan, a collection of Singaporean recipes, was released by Bloomsbury in May, drawing together “recipes that have been handed down through many generations of her family”, according to the publisher. 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 produced it and the places it was made. This intimate little Mexican taqueria right next to the market was opened by the boys behind Barrafina and Quo Vadis.

Recipes include Fishmonger’s pie with fish crackling; Baked gammon with Market preserve glaze; Parsnip gnocchi and smoked garlic butter; Walnut and pomegranate baby aubergines with saffron quinoa; Brown bread Victoria sponge with orange and saffron curd; Chocolate olive oil cake with figs and hazelnuts. With produce sourced directly from the market outside, their passion is poisson – whether you want a decadent lobster, a classic fish pie or wild halibut fish and chips, it’s all impressively fresh and respectfully cooked. Available from 27 October, the book is rooted in the passion and expertise of the traders who form the beating heart of the Market. If you are a Borough Market regular or simply value local, seasonal ingredients available in the UK, this book is a treasure. If the convivial Soho original was a recreation of Tehran’s tiled kebab houses, this is busily styled as a Persian family townhouse, with framed photographs, a wrought-iron staircase and stained glass cabinets.Borough Market: The Knowledge is a treasure trove of culinary wisdom and inspiration that captures on paper the magic and the bustle of Borough Market. This cookbook is rooted in the passion and expertise of our fellow traders at Borough Market, whose in-depth knowledge of their ingredients are second to none. But if grilled kipper with spice butter and poached rookery farm egg sounds a tad intense, there’s always buttered sourdough with fig, sesame jam and tahini. Insightful, knowledgeable and such a great peek into traders, produce and wonderful people that produce and sell amazing ingredients.

We are very excited to announce the upcoming publication of our new cookbook, Borough Market: The Knowledge. The namesake of the restaurant and cookbook is a sweet Sri Lankan fruit that Cynthia associates with her childhood.Mains of curries are served in traditional terracotta bowls and include the tempered turmeric potatoes with pandan; the sticky chicken pongal rice pot; and our favourite, the soft ray wing curry in mild mustard and turmeric sauce – best paired with a flaky roti for scooping up every last morsel of sauce. This cookbook showcases the unique, comprehensive expertise of Borough Market's traders, with over 80 seasonal recipes based on eight categories of ingredients. This will make the perfect gift to yourself as well as any friends across the world who have longed to visit London's famous foodie market themselves.

Here, in this historic setting, you’ll find an incredible range of food from all over Britain and the rest of the world – and every item has a story totell. Today, our mission is to show that food can be made and sold in ways that are better for people, for the planet and for the sheer pleasure of eating. Entirely staffed by Spaniards, this is the best place to start the day, in this case, with the Brindisa Breakfast: jamón, chorizo, black pudding, salty fried eggs and the most outrageous chips. com/products/borough-market-the-knowledge-cookbook 6915548184708 Borough Market: The Knowledge Cookbook 27. Whole animals and fish are butchered on site every day at this restaurant one floor above the market, which serves a modern take on classic British cooking.This charismatic sliver of Borough Market is a second outpost for chef Kian Samyani, formerly of Gymkhana.