Borough Market is celebrating the launch of The Borough Market Cookbook: Recipes and stories from a year at the Market with a series of live cooking demonstrations by the book’s author Ed Smith, on Thursdays throughout October in its Market Hall Demonstration Kitchen. Each week will see Ed joined by traders to showcase delicious seasonal recipes inspired by the wealth of produce on sale at Borough Market.
Visitors to the Market can head to the iconic glass structure of the Market Hall and get culinary inspiration from Ed, a regular contributor to Borough Market's website and Market Life magazine. Using seasonal ingredients from traders at Borough Market, Ed will prepare recipes both inspired by, and taken directly from, the book - ranging from the Borough Market toastie to Autumn panzanella, duck tacos and Comte souffle. Visitors will be able to purchase the cookbook direct from the Market on the day - Ed will be on hand for personal signings - enabling them to buy the necessary ingredients from traders and recreate the dishes at home.
No cooking demonstration would be complete without a tasting, and the audience will be able to sample the delicious dishes after watching them being cooked.
Ed will focus on a different produce category within the Market each week, with selected traders from each joining Ed on stage to share their knowledge. Menus will include:
4th October - Meat: Traders including Dominic McCourt from Northfield Farm will accompany Ed to make bavette steaks and mushroom ketchup, duck tacos, pork and plum meatballs and chorizo bake.
11th October - Dairy & Larder: Traders including Marianna Kolokotroni from Olivology will help Ed make baked fig and honey with ginger biscuits, The Borough Market toastie, cavolo kritheraki, comte souffle and goat's cheesecake with pistachio crumb.
18th October - Fruit & Vegetables: Fred Foster from Turnips will be joining Ed to make Winter squash, sage and curd, autumn panzanella, tarragon mushrooms on toast and apple mille feuille.
25th October - Fish: Paul Day from Sussex Fish will work with Ed to showcase spiced mackerel and carrot pickle, whipped hot smoked salmon with autumnal crudités, scallops and curried monkfish and clams.