Neil Cooks Grigson

Another bargain from Orton Farmers’ market – a nice leg of lamb for a tenner. I love lamb, I do. Griggers actually half-inched this one from...

I am still trying to count the pennies at the minute and this recipe was designed to be cheap to make as it is from Alexis Soyer’s book Shil...

To go with the vegetable soup I made yesterday, Old Griggers recommends these cheese and oat biscuits to help pad it out into a main meal. ...

In case you didn’t know, ‘Thrifty’ is my middle name. Well ‘Skint’ is, at any rate and I’m ploughing through the cheaper of the recipes. Thi...

The thrifty cooking is going well – Charlotte and I having been very shrewd. However, when it comes to Sunday dinnertime, I did want a nice ...

The second of the three rabbits/rarebits that appear in English Food (the third being English of course). After the appearance of Welsh rab...

I wanted to hit the ground running with the Griggers project this September after being away in Turin (work, not play) for the latter part o...

September, the month that bridges summer with autumn, things are in plenty and are relatively cheap. Game is coming back into season, as is ...

If one is having roast beef (or roast anything, for that matter) one simple has to have Yorkshire pudding. I have been using my own Yorkshir...

It was Charlotte’s birthday last Sunday, so she got to choose a birthday meal. She chose well – in fact she chose the most British meal you ...

I made this dessert to go after the duck with mint and sauce paloise as it was all very rich, the idea being that it would cleanse the palat...

Attempting the poultry section in English Food has been a paltry effort by me, but I intend to address this, people. I thought I’d start wi...

The fishmonger in the Arndale Centre in Manchester was selling sea bass for £1.50 each! What a bargain. I know that they’ve probably been dr...

I came across some marsh samphire in the fishmongers the other week – I had been looking for it previously and thought I would have to go to...

A dish with a Middle Eastern or North African influence, it seems like a very tame version of a lamb tagine with its spices, nuts and dried ...

My usual monthly list of seasonal food that I steal from a free copy of The River Cottage Seasonal Food Guide that Butters gave me. Everyth...

Gingerbread is of course, not bread but a biscuit. According to Griggers, the biscuity gingerbread that we know and love, and (I assume we u...

The quintessential English pudding for, er, summertime. The summer pudding is one of my favourite desserts; I’d never made one before, but h...

I chose this unusual recipe as the accompaniment to roast chicken – Griggers really bigs this “delicious” and “piquant” dish up and suggests...

I have been trying to address an FAQ recently: “how far through the book are you?” I have been a right old geek and calculated it on a sprea...