Even the most Scrooge-like of characters would agree that the sights, sounds and smells make a visit at this time of the year a necessary ritual.’ It is worth noting that it is a market, so the occasional illustration may be a touch sensitive to some. Come away feeling confident and excited to use your newfound understanding of ingredients, armed with the market traders’ unrivalled expertise and delightful seasonal recipes. Haigh, who was born in Singapore and whose mother is Singaporean, writes: “By tradition, Nonya Aunties engaged all their senses when they cooked. It was really important to gauge the smells and colour of the gravy; feel the warmth of the charcoal or wok heat; listen to the sizzle of the rempah, and the best bit, taste constantly. The Aunties cooked by agak agak or ‘guesstimation’.” During December the dark green arches, corrugated ceilings, glass-roofed halls, and umbrella-topped stalls are adorned with fir and foliage, decorations made from Market-sourced fruits, herbs and spices, paper-chains carrying wishes and tidings of joy, and a good number of baubles, ribbons and twinkling fairy lights.

Find intriguing in-depth features and unmissable Q&As with traders, along with visual step-by-step guides to preparing ingredients and lists of interesting seasonal produce. Moving through meat, fish, vegetables, fruit, dairy, bakery and store-cupboard ingredients, each chapter shares a collection of tantalising recipes that will teach you how to make the most of your produce, inspired by the incredible seasonal offerings from Borough Market traders. 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. Each of the book's eight chapters is devoted to a different category of stall you'll find at this historic market: fishmongers, butchers, two different sections on stalls offering cupboard ingredients (spices, pulses, dry goods), greengrocers, fruiterers, dairy, and baked goods. Their wisdom is shared via features, interviews, tips and guides that demystify unfamiliar ingredients and processes. It explains not just what to buy (and why), but how to store it, cook it and serve it. Each section includes relevant recipes by Angela Clutton, award-winning food writer, Borough Market Cookbook Club host and Borough Talks podcasts presenter. The book includes over 80 recipes, with dishes like Parsnip Gnocchi and Smoked Garlic Butter, Moong Dal Dosa with Masala Potatoes and Tomato Chutney, and Jasmine Tea Loaf with Salted Lime Butter.

How we choose the best restaurants in Borough

Borough Market: The Knowledge does exactly what it says on the tin. Delving into the unique expertise of Borough’s market traders, this book is an encyclopaedia and a celebration of the food, people, and energy of the Market. It’s the ultimate preamble for cooking!” Wee said in a statement that she wrote her book, a mix of cookbook and memoir, “in loving memory of my mother”, recreating personalised recipes and researching her heritage. “I credit her and her peers for their anecdotes, recipes and cooking tips. This was their story,” she said. “I was therefore distressed to discover that certain recipes and other content from my book had been copied or paraphrased without my consent in Makan by Elizabeth Haigh, and I immediately brought this matter to the attention of the book’s publisher, Bloomsbury Absolute. I am grateful that Bloomsbury has responded to my concerns by withdrawing Makan from circulation.” The wonderful thing about this book is it connects the recipes to the experts at Borough Market. From practical tips on how to prepare fresh crab or fillet round fish to making sense of why seasonality matters, The Knowledge is essential reading for anyone who cares about good food.” London's oldest market is a warren of smoking street food, old-school fruit-and-veg shops, charming pubs and a rising number of excellent restaurants. Whether you want fluffy bao buns or plates of glistening homemade pasta, fresh sourdough pizza or moreish tapas, you will not go hungry around here. But with only so many meals in a day, here are our favourite restaurants and food joints in and around Borough Market, the foodie hub of south London. For more options, see our guide to the best restaurants in London Bridge. How we choose the best restaurants in Borough Wee writes: “Traditionally, the Nonyas engaged all their senses when they cooked – it was important to gauge the colour of the gravy, smell the aroma of the spices, feel the warmth of the charcoal heat, listen to the rhythm of the pounding and most importantly, taste the final product when the cooking is finished. As such, recipes passed down the generations were inexact. Cooking was by estimation or what the Nonyas called agak-agak.”

We are very excited to announce the upcoming publication of our new cookbook, Borough Market: The Knowledge. Available from 27 October, the book is rooted in the passion and expertise of the traders who form the beating heart of the Market.Haigh, who owns a restaurant, Mei Mei, in Borough Market, London, and competed in the BBC MasterChef competition in 2011, writes in Makan: “I faced many challenges along the way. 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). Technique aside, ingredients were hard to find, but thankfully I was just a bus ride away from Chinatown in central London.”

A whiff of mulled wine, cider, warm-spiced apple juice – or all three – greets shoppers as they round each bend, the bakery stalls are laden with mince pies and there’s even a specialist Christmas pudding vendor on hand for those who’ve not got round to stirring their own. 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. Like the market, the book is exciting , instructive , seductive and inspirational .' - Claudia Roden but, the ‘LOOK INSIDE’ currently shows the first few in the book to get a feel for the general layout. Every restaurant on this list has been selected independently by our editors and written by a Condé Nast Traveller journalist who knows the destination and has eaten at that restaurant. When choosing restaurants, our editors consider both high end and affordable eateries that offer an authentic and insider experience of a destination. We're always looking for stand-out dishes, a great location and warm service – as well as serious sustainability credentials. We update this list regularly as new restaurants open and existing ones evolve.Each chapter includes some articles on market related topics e.g. about a trader, a scene or event, Nine years earlier, Wee wrote: “It faced its many challenges along the way. It first started with converting her handwritten recipe measurements from katis and tahils (old Chinese measurements) and learning the different daun (or herbs) and rempah (spice pastes). Recipe testing in New York could be challenging. Shopping for ingredients necessary for our cuisine often entailed trekking down to Chinatown by subway with a large shopping trolley.” Some of the attached recipe images below are darker than in the actual book...the light not playing in my favour!)

Observers also noted similarities between some recipes. “Ginger is thought to have healing properties – pukol angin (to beat the toxic gases and dampness out of you to relieve aches and pains). This is why postnatal mothers were given lots of ginger to ‘beat the wind’,” writes Haigh. Wee had previously written: “Ginger is thought to pukol angin (beat the toxic gases and dampness out of you to relieve aches and pains). Hence, post-natal mothers were given lots of ginger to ‘beat the wind’.”Borough Market: The Knowledge provides stories, skills and expert advice from the market’s traders, plus over 80 exciting recipes from award-winning food writer Angela Clutton that will help you make the most of their exceptional produce. With stunning atmospheric photography, this is the definitive guide to shopping and cooking for every kitchen. Of course, going there is the ultimate experience, but this publication gives a great insight into Borough Market, a whole year presented seasonally, bringing recipes to the table interspersed with trader interviews, a bit of history & general snippets. This cookbook showcases the unique, comprehensive expertise of Borough Market's traders, with over 80 seasonal recipes based on eight categories of ingredients. Perfect for this time of year: minted lamb meatballs in a light broth, studded with sweet sugar snap and mangetout peas.