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 only thing more suited to a celebratory martini than a briny olive or cured anchovy is a home-baked cheese straw. For extra convenience, you can make the dough ahead of time, cut it into straws ...

A Christmas canapé of fat medjool dates stuffed with cheese and wrapped in bacon Heat the oven to 210C. Add the runny honey to a small saucepan, along with a pinch of fine salt, the lemon zest and ...

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 ...

A Christmas canapé of hardboiled egg enlivened with Japanese flavours Place the eggs in a large saucepan with 1 tbsp vinegar and 1 tsp salt. Pour over boiling water, then bring to a rolling boil on ...

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 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 ...

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Located right in the heart of London, Borough Market is one of the best known produce and street food markets around. Open six days a week, the food market’s atmospheric halls and passageways are a ...

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 ...

Salina Khairunnisa of Joli and Urvesh Parvais of Gujarati Rasoi chat to Giulia about cultural authenticity, the importance of quality ingredients and the enduring appeal of street food. Philip Crouch ...