Neil Cooks Grigson

Hello lovely readers! Just a quick message to let you know that I have moved the blog over to Wordpress. It is the home of my other bl...

My version of Jane's Poached Pears, that ended up in the Telegraph (pic: Greg Funnell) I have come to a true milestone in the ...

I like to eat as seasonally and as locally as possible, especially when it comes to fresh fruit. However, this is impossible in the middle...

Here’s quite an involved recipe from the book that requires several techniques, one of which is the making of choux pastry – the one pastr...

This is a fairly straight-forward recipe from the book that I have only just got around to making as I have never had a situation where I ...

Pigs and pork were – and still are – fundamental to life in Britain, Europe and many other places around the world. So easy they are to ...

I hardly ever buy or eat prime cuts these days, going instead for the underused bits and bobs of cows, sheep and pigs, so it’s nice to ha...