The Borough Market Cookbook: Recipes and stories from a year at the market

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Delving into the unique expertise of Borough Market's traders, this book is an encyclopedia and a celebration of the food, people and energy of the market. What an important, fascinating book, not just for those of us that know and love Borough, but for everyone that frequents their local market.

Angela does exactly this, in the most sincere and informative way, inspiring our inner cooks to adventure into the market and cook great food. 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). As the name suggests it's one of the best places in London for a Sunday roast, so don’t shy away from classics, including roast suckling pig with mash and Bramley-apple sauce, because it does them brilliantly.

There’s a modern-canteen feel to this restaurant, which bases its menus on what’s in the market that day. Cynthia Shanmugalingam, author of popular Sri Lankan cookbook Rambutan, has just opened her debut restaurant – and couldn't have secured a buzzier location. Already established as Borough Market's tastiest new restaurant, dinner bookings are hard to come by so snap one up pronto – you won’t regret it. 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 after Sharon Wee, who published Growing Up in a Nonya Kitchen: Singapore Recipes from My Mother in 2012, said that Haigh’s title “copied or paraphrased” some of her content, it was quietly withdrawn from sale. When choosing restaurants, our editors consider both high end and affordable eateries that offer an authentic and insider experience of a destination. 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.Strawberries and blood oranges – sourced from the market, of course – go particularly well with sake and Fallen Pony in the Wow-hi. There's a Suntory whisky and soda machine (only the second in the UK), which is used for the fruity Bao Hi cocktails. This book does exactly what it says on the tin, bringing together the knowledge of the market's expert traders to produce over 80 delicious recipes.