Neil Cooks Grigson

Neil attempts to cook the whole of Jane Grigson's 'English Food', and adds his own recipes on the way...

Friday, January 30, 2009

#110 Elizabeth David's Crumpets

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Charlotte and I have been very excited about the prospect of making our own crumpets for a while – just how do you get all the hole in!? We ...
4 comments:
Thursday, January 29, 2009

#109 Quince Comfits

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I went into Unicorn in Chorlton, Manchester to stock up on my favourite seasonal fruit and vegetables – this time of year they are quince, J...
5 comments:
Tuesday, January 27, 2009

#108 Partridge with Chestnuts and Cabbage

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When I made the chestnut soup the other day, I made sure that there was enough spare to make this dish. I had bought a brace of partridge fr...
1 comment:
Wednesday, January 21, 2009

#107 Chestnut and Apple Soup

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I’m a chestnut fan, but I’ve not ever cooked with them, except for roasting. In fact I’ve only ever eaten them roasted or in a pork stuffing...
3 comments:
Friday, January 16, 2009

#106 Mulligatawny Soup

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Whilst perusing the little fishmongers in Stockport, me and Charlotte spotted boiling chickens for sale. This is quite weird as I always kee...
2 comments:
Wednesday, January 14, 2009

#105 Kippers

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Charlotte and myself when to the bustling metropolis that is Stockport at the weekend to buy boots (Charlotte) and to take back a plane to B...
Tuesday, January 13, 2009

#104 Wiltshire Lardy Cake

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I’ve heard of the lardy cake and once saw someone making one on telly. I remember thinking that it looked pretty marvellous. For those of yo...
9 comments:

#103 Mutton and Leek Broth

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After the success of the Welsh Cawl last month and since it’s been fookin’ freezing of late I thought I’d try something similar - Mutton an...
3 comments:
Monday, January 12, 2009

Happy New Year...

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..one and all! It’s been quite a bumped year for the Grigson experiment; thanks to everyone for reading the blog and huge kisses to all thos...
Wednesday, December 31, 2008

#88 Christmas Pudding: Part 2, #102 Brandy Butter

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The next most most exciting thing about Christmas dinner after the turkey, is probably the flaming Christmas Pudding. I had already made th...
Tuesday, December 30, 2008

#101 Parsley and Lemon Stuffing

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A turkey wouldn’t be a turkey without stuffing. This is the one Griggers suggests to have with turkey. It contains no sausagemeat, so it’s q...

#100 Roast Turkey

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The one-hundredth recipe had to be the Roast Turkey really didn’t it? It is the centrepiece of the whole dinner, perhaps the day. I bought u...
2 comments:
Monday, December 29, 2008

A Christmas Nosh Up

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I'm in that post-Christmas dip before New Year's Eve, so I thought I'd update the Christmas recipes I did over in Pudsey. I go h...
Saturday, December 20, 2008

#99 Baked Carp

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Thank goodness for Britain’s lax laws on immigration, if we were a bit more like Australia we’d have no Eastern Europeans. ‘What does this h...
2 comments:
Wednesday, December 17, 2008

#98 Cawl

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Butters and I went for a nice walk around Chorlton Water Park and the Mersey Valley . We lucky in that it wasn’t totally pissing it down wit...
1 comment:
Monday, December 8, 2008

#97 Welsh Light Cakes

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For breakfast the next day, Charlotte and I wanted something hot and homely and went down the pancake route. I spotted this one as Charlotte...
7 comments:
Sunday, December 7, 2008

#96 Apple Pie

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Oh I have been a bit slack with adding entries of late. I do apologise; I still have written about the food I made last weekend! The dessert...
3 comments:
Monday, December 1, 2008

#95 Stewed Hare with Forcemeat Balls

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I was going to leave the hare that I bought at the Farmers’ Market the other weekend for the 100th recipe, but I thought since a few people ...
5 comments:

#94 'To Make Mince Pies'

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Well it’s the run-up to Christmas. I’ve already started on the Christmas cake and I’m feeding it with brandy every few days. As Lee, Charlot...
1 comment:
Monday, November 24, 2008

#93 Mayonnaise

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I want to clock up some Grigson recipes so that the 100th is something exciting before Christmas with a hare, otherwise it’ll be something b...
3 comments:
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Neil Buttery
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