My Borough Market weekend started with a Spanish shopping list and ended with a very satisfying Sunday lunch. In between, there was coffee at London Grind, oysters for breakfast, lunch at Lobos Tapas and a chorizo roll from Brindisa. This archive vlog, first published on 1 May 2016, follows the whole journey from the market to my kitchen.
I had been sent a complimentary copy of José Pizarro’s Basque. Rather than simply flicking through it, I wanted to cook something. The dish that caught my eye paired lamb shanks with Jerusalem artichokes and black olives. It was a combination I would probably never have put together myself, which made it a good excuse to go ingredient hunting.
Coffee and a plan at London Grind
First, I stopped at London Grind by London Bridge. With a black Americano in front of me, I could sit down, read the ingredient list and work out what I actually needed. The recipe served six, so I was scaling things down for two.
There is something enjoyable about starting a market trip with a specific meal in mind. Instead of wandering around wondering what to buy, I had a short list and a reason to look closely at the stalls. Of course, having a plan did very little to stop me eating along the way.
Shopping for Sunday lunch at Borough Market
Jerusalem artichokes proved the first challenge. I could find plenty of familiar vegetables, but it took a little searching before I spotted what I wanted at Ted’s Veg. I picked up potatoes there too, ready for the mash I planned to serve alongside the lamb.
The rest of the shopping took me around several stalls. I bought two lamb shanks from the Ginger Pig, pitted black olives from Borough Olives and mint from Turnips. Later, I added milk and butter from Hook & Son. Bit by bit, the meal in the book became a collection of bags to carry home.
Chicken stock was the item I could not find. Instead, I bought venison stock from Field to Fork and decided to use that. It was my own adjustment to the dish, and part of the pleasure of shopping this way: you have to respond to what is available on the day.
Oysters, then lunch at Lobos Tapas
Before lunch, I stopped to watch oysters being shucked and ordered three native Cornish oysters. I ate them plain, without lemon or Tabasco. The market was getting busier, but this was a lovely little pause in the middle of the shopping.
For lunch, I wanted to try somewhere different. I had eaten at Brindisa before, so this time I went into Lobos Tapas beneath the railway arches. I found a seat by the window in the ground-floor bar, with the market outside and plenty to watch while I waited.
I ordered pan con tomate, Padrón peppers and the Lobo bun. The burger brought together pork, candied bacon, peppers, onions and a fried egg. It was a substantial lunch, and one of the best burgers I had eaten in a while. I enjoyed all three dishes, but that bun was the one I kept talking about afterwards.
A Brindisa chorizo roll and a final pint
Despite having already had lunch, I still could not resist Brindisa’s chorizo roll with pepper. That is the danger of Borough Market: finishing one meal does not mean you stop noticing the next tempting thing.
With the shopping finally complete, I stopped for a pint at the Globe before heading home. The morning’s quiet browsing had turned into a much livelier lunchtime scene. It had been a good Saturday out, with Sunday’s cooking still to look forward to.
Cooking lamb shanks from Basque
The next afternoon, I unpacked the ingredients and got cooking. I seasoned and browned the lamb shanks, scrubbed and chopped the Jerusalem artichokes, then added the stock. The olives went in later as the dish came together. This was a chance to try the flavour combination that had drawn me to the book in the first place.
For the mash, I baked the potatoes, scooped out the insides and mixed them with butter and warm milk. As I tasted the lamb and artichokes, I wanted something a little sweeter alongside their earthy, savoury flavours. Minted peas felt like the right addition, so they became my extra side dish.
From Borough Market to the dinner table
By the time I sat down to eat, the lamb was falling apart. The artichokes brought an earthy, nutty character, while the black olives worked beautifully with the meat. I was glad I had added the peas: they gave the plate the contrast I had been looking for.
What I liked most was that the book had nudged me beyond my usual habits. I would normally have reached for familiar things such as garlic, rosemary or thyme with lamb. Here, a different set of ingredients gave me something new to enjoy. A Saturday at Borough Market had turned into much more than a shopping trip.
This is a record of my 2016 visit and cooking experience. The places, menus and market stalls shown reflect that time.
