Food is cooked on a wood-fired grill, which makes for mighty flavoursome cheese burgers and delicious Barnsley chops. I was therefore distressed to discover that certain recipes and other content from my book had been copied or paraphrased without my consent in Makan by Elizabeth Haigh, and I immediately brought this matter to the attention of the book’s publisher, Bloomsbury Absolute. Here, in this historic setting, you’ll find an incredible range of food from all over Britain and the rest of the world – and every item has a story totell.

But if grilled kipper with spice butter and poached rookery farm egg sounds a tad intense, there’s always buttered sourdough with fig, sesame jam and tahini.

But if you care about what you eat and where it comes from, our traders can feed your curiosity too. 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. The menu is short and sweet, and plates are made to be shared (we recommend six dishes between two people). If you are a Borough Market regular or simply value local, seasonal ingredients available in the UK, this book is a treasure. Our traders are here to provide the seasonal ingredients; the amazing chefs who find inspiration at the Market can help you decide what to do with them.

Available from 27 October, the book is rooted in the passion and expertise of the traders who form the beating heart of the Market. 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. From practical tips on how to prepare fresh crab or fillet round fish to making sense of why seasonality matters, The Knowledge is essential reading for anyone who cares about good food. These spongy, plump dumplings are filled with mustard seeds and served with a fragrant dip, and they’re just as delicious as they sound.This cookbook showcases the unique, comprehensive expertise of Borough Market's traders, with over 80 seasonal recipes based on eight categories of ingredients. This glossy new restaurant-wine-bar works both as somewhere to pop into for a chilled glass of white and some smoked salmon pâté or, for a more serious plate, sausages braised in red wine and porcini, with sage breadcrumbs. These creative, impressive recipes, organised by season, include Chilled Asparagus Soup (Spring); Rolled Pork Belly and Sticky Nectarines (Summer); Beetroot Dal (Autumn); or Clementine Sponges with Cranberry Sauce (Winter). Mains of curries are served in traditional terracotta bowls and include the tempered turmeric potatoes with pandan; the sticky chicken pongal rice pot; and our favourite, the soft ray wing curry in mild mustard and turmeric sauce – best paired with a flaky roti for scooping up every last morsel of sauce. Strawberries and blood oranges – sourced from the market, of course – go particularly well with sake and Fallen Pony in the Wow-hi.

Ginger is thought to have healing properties – pukol angin (to beat the toxic gases and dampness out of you to relieve aches and pains). There’s also a chicken-nugget bao served with spicy sriracha mayo and a deep-fried, lobster-roll-like version with prawns – both winning additions to the Borough-only menu. What a joy to get to know the traders of Borough Market, to hear from them the best ways to handle and use their produce, and most of all, to have Angela Clutton's exquisite recipes to inspire you to cook!This book is packed full of beautiful photography, much of it shot on location at the Market throughout the year.

I love that we can learn from the traders themselves - their skills, dedication, company, banter and spirit make the market the success it is. A cookbook by former MasterChef contestant and restaurant owner Elizabeth Haigh has been quietly pulled from circulation by its publisher after Haigh was accused of copying recipes by another author. Slap bang in the middle of Borough Market, Rambutan is the perfect spot for a spicy Sri Lankan love affair.

This intimate little Mexican taqueria right next to the market was opened by the boys behind Barrafina and Quo Vadis. Come away feeling confident and excited to use your newfound understanding of ingredients, armed with the market traders’ unrivalled expertise and delightful seasonal recipes. Today, our mission is to show that food can be made and sold in ways that are better for people, for the planet and for the sheer pleasure of eating. With produce sourced directly from the market outside, their passion is poisson – whether you want a decadent lobster, a classic fish pie or wild halibut fish and chips, it’s all impressively fresh and respectfully cooked. From practical tips on how to prepare fresh crab or fillet round fish to making sense of why seasonality matters - Borough Market The Knowledge is essential reading for anyone who cares about good food.