Neil Cooks Grigson

A quickie. I knew that we would have plenty of leftover Bradenham ham from Christmas so I knocked this one up. Follow the recipe for the ch...

This Christmas – 2009 – was the year we did not have turkey. This was the first time ever, and I have to say it wasn’t missed (at least not ...

Well here it is, Merry Christmas, everybody's having fun. Well we are here in Pudsey, Leeds because - as for most of the UK - we are hav...

I have a few things up my sleeve for Christmas but for now I can only report on two things: the orange mincemeat I made last month and somet...

Hello there Grigsoners! I have had a brief hiatus from blogging of late – life has simply gotten in the way. I shall spare you the boring de...

Well December is upon us and that means that it’s Crimbo time. It also means I’m bloody freezing cos those wintry northerly winds have alrea...

During this rubbish weather (God, I am so English – all I do is talk about the weather) there is nothing like a good pie. The Farmers Market...

It seems that the further north you go in England, the more desserts and teatime treats using currants and raisins there are: Eccles cakes a...

Stewed steak is one of the things that remind me of being a kid back home in Pudsey , Leeds. My Mum used to do stewed steak with dumplings s...

Christmas is a-coming! The consumerist nightmare has begun and there’s nothing like it to kill the Christmas spirit. The best way to counter...

There are several recipes in English Food that involve tongue; a bit of the animal now much ignored by most, including me. It’s one of the ...

Jane Grigson describes how to cook and prepare ox tongue in some detail in English Food as well as providing several recipes. Most use pick...

Here is another recipe from Alexis Soyer – the first celebrity chef and all-round (though slightly pompous) good guy. I have mentioned him b...

Eating veal has something of a stigma these days; it is considered cruel by many. In English Food it appears quite often, either in veal rec...

Yes I know it is only the beginning of November, but it is time to seriously think about starting to get some of the Christmas fayre ordered...

This is a recipe for a good game stock – it is a modified version of one that appears in Lindsey Bareham’s very excellent book A Celebration...

One of the good things about my favourite fishmonger, Out of the Blue, is that – like any good fishmonger – they supply game during the seas...

A quickie this one. I wanted to do a recipe from the cured meats section of the book as I haven’t done many of them and I didn’t want to sta...

A good dessert to make if people are round because you can make it a couple of days in advance. The tea in question for this tea cream recip...

As promised, a dish that is more English that roast beef and Yorkshire puddings, at least I think so anyway. It may be because I’m a Norther...