Neil Cooks Grigson

At the end of the summer, I bought a whole crate of cherries for just a few pounds toward the end of the season. Dutifully I stoned them all...

These days we take the humble carrot for granted and treat it as a bog-standard, perhaps boring, veg to have with our meat and two veg – par...

I’d heard of jugged hare before and had always assumed that ‘jugging’ meant that some strange spices were added, but it simply means that it...

Aye up, Grigsoners! I’ve been a bit slack with the blog recently as I have been working all hours over the last week or so. However, I have ...

It’s been a while since I’ve done a bread recipe, and I’m definitely out of practise. I chose this one because it seemed suitably wintery, p...

This is a sauce for any game and requires two things from The Freezer of Delights that have been sat there for a while: game carcasses for a...

As mentioned, the freezer is being emptied of its long-sequestered goodies. First up is this roast mallard. I also found a couple of Seville...

Well here we are in a brand-spanking new year, Grigsoners. I hope it is going okay for you so far and that it will continue to do so. New ye...

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...