Neil Cooks Grigson

Wigs go right back to the Middle Ages when a ‘wig’ meant a ‘wedge’. Bakers would make a sweetened cake using yeast as a raising agent, makin...

This time of year there is no seasonal fruit, except for champagne rhubarb, and so we have to turn to stored apples and pears or dried fruit...

“ And my lords and lieges, let us all to dinner, for the cockie-leekie is a-cooling .” Sir Walter Scott, to his dinner guests Cockie-Leekie,...

One of Griggers’ main bugbears in the 1970s was the massive decline in the quality of all things bready. There are of course artisan bakers ...

Here’s a relatively straight-forward recipe – there’s not many left to attempt that are quick and easy, everything else is either bizarre, l...

Hello there lads and lasses! I thought it was about time I got round to doing this entry on the book itself. I either keep forgetting to do ...

The poultry section of English Food has not been tackled much; I don’t know why, because I’m a big fan of poultry. Anyways, walked through ...

February is a suitable month for dying. Everything around is dead, the trees black and frozen so that the appearance of green shoots two mon...

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...