Neil Cooks Grigson

Aside from a bit of baking to help me relax I’ve been attempting a little bit of gardening. I have no idea what I’m doing at the minute, but...

Ok, you weren't afraid to ask... Not really had time to add extra entries other than the stuff I’m cooking from the Tome . However, I ...

As I’ve mentioned previously, I’ve got quite a lot on at the minute – the main ball-ache being that I’ve been in work almost everyday over t...

For the last few weeks, I’ve been dreaming about soufflés – I don’t know why but I had a real hankering. I hope I’m not pregnant. Luckily fo...

April has not been a bumper Grigson month like March was. This is due to the fact I am uber-busy with my PhD work at the minute, plus I’m do...

I was a little bored on Tuesday evening so I thought I’d bake a nice cake for Cake Wednesday at work. I knew there had been no takers this w...

The male cook/chef that seems to appear often in English Food is one Alexis Soyer – he wrote a book called Shilling Cookery for the People ...

After the creamy and rich oyster loaves last night, I thought I’d go for something a little bit more fresh-tasting and the Welsh Supper Herr...

One of the least-explored chapters in English Food is the Fish chapter. The main reason for this is that I have the least experience of th...

No I’d never heard of one either. A junket is made by mixing milk with rennet and letting it curdle, adding whatever flavour you wish. Essen...

‘ Tis the end of the game season here in Old Blighty ; though any game fans out there needn ’t panic as rabbit is available all year round....

It was British Pie Week the other week – and I admit I was a bit tardy making a pie in time but better late than never, innit. The trouble w...

Here’s something I wasn’t sure I’d ever actually get to cook! The woodcock is Britain’s smallest game bird – it’s very well camouflaged and ...

Thus far I have enjoyed making the preserves in English Food and was very much in the mood to make a new one – the Banana Chutney was sele...

There was no way I was throwing out the carcasses of the roast pheasants, so I did my research and came up with this soup which used up all ...

As we are being constantly reminded of Global Recessions and Credit Crunches in the news, I thought it’s best to get as thrifty as possible ...

For dessert, Charmolian requested Whim-Wham. Not a proper dessert, but more a “tasty mouthful”. Here at Grigson Towers, we’re all about tast...

I commented earlier how nice it was to have leek tarts because the leek is so under-used as a vegetable in its own right. Well, another vege...

Ahhh! The bread sauce. A total necessity to go with roast pheasant (or with any roast game or poultry). You don’t get much a more English ac...

The Roast Pheasant was obviously the star of the meal – not just because it is a meat we don’t eat enough of, but also from my point of vie...