An Asian-inspired main from the latest issue of Market Life
Visiting the Market
Everything you need to get you around Britain’s most renowned food market.
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Free cooking demonstrations every Thursday in the Market Hall
Thom Eagle on why courgettes should be cooked into total submission, or else left alone
A bright and flavoursome dish from regular demo chef Ursula Ferrigno
Luke Mackay goes behind the scenes at Olivier’s Bakery to find out what makes it tick
Sybil Kapoor explores how seasonal cooking is enhanced by colour, form, texture and aroma
Alice Williams of Luminary Bakery on helping vulnerable women by training them as bakers
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History of food