Borough Market - The quality of Mersea

 

The quality of Mersea   September used to be a special time for oyster lovers: the month when native oysters returned after a summertime hiatus. These days, that gap is more than filled by rock oysters – far more plentiful and available all year round. And yet there’s still something about an oyster’s crisp, cool saltiness that feels distinctly autumnal. The perfect time, then, for us to hear from Tom Haward of Richard Haward’s Oysters about cultivating oysters on Mersea Island, the differences between species, and why interest in these briny bivalves is starting to soar. Read now Q&A: Richard Bramble Artist, homewares designer and long-standing Borough Market trader Richard Bramble talks to us about his life-long love of nature, the pleasure of blending functionality with artistry, and the rich potential offered by his move to a large indoor stand. Our latest podcast episode In the latest episode of the Borough Talks podcast, Salina Khairunnisa of Joli and Urvesh Parvais of Gujarati Rasoi chat to Giulia Crouch about cultural authenticity, the importance of quality ingredients and the enduring appeal of street food. Oysters with Market garnishes One of the simplest but most satisfying recipes imaginable: raw oysters served with a selection of condiments from Borough Market’s stalls.  RECIPE BY ED SMITH Pork & plum meatballs with cauliflower puree A delicious way to use up surplus ingredients: over-ripe plums, stale bread and cauliflower greens. RECIPE BY ED SMITH nibs etc. The first week in September is Zero Waste Week – a perfect reason, if any were needed, to visit nibs etc. Its founder Chloë Stewart takes food industry by-product ingredients that would otherwise be thrown away and uses them to create delicious granola and crackers. Bread Ahead Bakery & School Like so many Borough Market businesses, Bread Ahead Bakery & School does whatever it can to limit food waste. Leftover sourdough bread is turned into bread pudding and croissants and pain chocolate are repurposed into almond or pistachio pastries.