Neil Cooks Grigson

See you later chaps and chapesses – I’m off to France for 2 weeks today on a field trip to St Auban, just a wee bit north of Nice in the Sou...

It’s always exciting trying a new food, and this one – sorrel – is completely new to me, even though it is a common part of many a British m...

Seeing as we’d had a very un-summery meal of beef and dumplings, I thought I’d better do something nice and cool and refreshing for pudding....

To accompany the salt beef, I made this classic accompaniment, though it goes very well with smoked fish such as trout. It’s very easy to ma...

After the reasonable success of the ham I cured, I was keen to try something else so I went for salt beef. You can of course just buy your b...

Every Wednesday at work, one of us tries to make a cake and bring it in so we can all get together for a chat; something we rarely get to do...

Here at Grigson Towers, we don’t like to let anything go to waste, and our tasty fishes are certainly something that should be at treated wi...

Apart from Britain and the Netherlands, gooseberries are not grown and eaten in large numbers. This is because they’re not a particularly po...

Technically the first of the British soft summer fruits, the gooseberry is one of my all-time favourites. It seems to have gone out of favou...

I bought a nice new pie dish last week, so I thought I’d Christen it with a nice big pie for Sunday dinner. I decided upon this Cheshire Por...

Apparently it is incorrect to call a Welsh rabbit a rarebit, it is a “false etymological refinement”. There are, in fact, three types of rab...

I’ve cooked some recipes by Elizabeth Raffald before and they’ve come out well each time – there’s a potted history of her life in Salford i...

This recipe contains absolutely no seasonal produce whatsoever. I’m not even sure it has any nutritional value either. This bizarre pudding ...

Well May seemed to fly by in a hazy blur, I’m surprised I got so many recipes done and typed-up for the blog (though there is one pending, a...

To go with the glazed ham, Lady Grigson suggests glazed vegetables – glazed onions or turnips. I thought I’d do turnips as it has a recipe i...

After a 5 day wait, the pork I had put in the brine tub was ready for cooking. Jane outlines three different ways to cook your salt pork or ...

Well here we are – 150 recipes in. I didn’t realise I was at this milestone until yesterday – unfortunately it’s not some magnificent feast,...

This recipe is not seasonal at all, but I remembered it whilst having a look through my cupboards and came across the last half jar of mince...

Contrary to what you may think; I am not a big meat eater – I’m just not picky! However, I’ve been having a hankering for meat recently, not...

A cheap treat. I love chicken livers, yet so many people seem to turn their noses up at them – I suppose it’s because it’s offal and folks a...