Elliot Hashtroudi never had the slightest intention of being a chef. Growing up in Devon, he watched his father struggle in the restaurant industry and vowed never to follow in his footsteps. “I was ...

Pheasant lends itself brilliantly to a tikka-style cooking method, as the marinating and grilling enable the smaller pieces of meat to stay tender and not dry out. This recipe tastes even better eaten ...

This recipe is ready in half an hour, demonstrating just how simple grouse can be to cook. Often, grouse is served with red wine sauces and big bold flavours, but I find the refreshing notes of wine ...

This clam dish is a bit of a nod to the seafront in Marseilles. There’s some crispy pig cheek in there. There’s some fennel in there, plus a splash of pastis for more of those aniseedy flavours. I ...

This is a recipe that my sous chef Sam Smith and I came up with, using every element of a beautiful turbot and some seasonal British veg. Turbot has got this real nice gelatinous nature to it, where ...

At Richard Haward’s Oysters in Borough Market, Tom Haward is guiding me through a selection of briny bivalves. There are three sizes: small, medium and large. I’m instructed to eat the small one with ...

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 ...

“For me, food, nature and art have always been the common threads,” says Richard Bramble, an artist whose stunning paintings of food adorn the ceramics, textiles and homewares sold at his Borough ...

“IF YOU FIND YOURSELF WITH A GLUT OF COURGETTES, PRESERVING THEM INTO PICKLES AND RELISHES IS A DELICIOUS THING TO DO” Courgettes make sure their arrival is well known – a summer squash that seems to ...

This sunny, fragrant jam is the perfect way to use up a glut of strawberries – as well as the abundance of stone fruits around at this time of year. Nutmeg and vanilla are perfect spices for these two ...

Tomatoes and chillies – of all varieties – thrive at this time of year, and it can often be hard to find ways to use them all up. Preserving them in a chutney will make the summer glut last into the ...

“THE PINEY FRAGRANCE OF GREEN CARDAMON ADDS AN EXTRA HIT OF FLAVOUR, WITH A LITTLE LEMON TO MAKE THE FLAVOURS SING” Any surplus summer berries can be infused into a gin liqueur – but tart ...