Neil Cooks Grigson

Well hello there! No I haven’t died on you or anything. I’ve just been uber-busy with my thesis writing and hardly had time to do any Grigso...

It’s been a while Grigsoners. I am very busy at the moment – and will be for the next couple of months – writing my PhD thesis, so forgive m...

It’s pretty much the end of the game season now and so to see it off for another year, I thought a delicious venison pie was in order. I lov...

‘An inexpensive luxury’, says Jane Grigson of smoked sprats. That sentence should be now changed to: ‘An expensive luxury’. How times have c...

Baking is the best form of procrastination because at least you have something to show for it other than a lack of what you should have been...

For all you heathens out there today is Good Friday. Which, of course, means that Jesus got killed or some such other scrape. I am obviously...

Hello there! It is April and that means real spring is here. Anybody in Scotland or Northern Ireland, of course, will be most bemused by tha...

It is approaching Eastertime and that means it is the perfect excuse to fill your face with hot cross buns. There are few things as deliciou...

The eagle-eyed among you will realise that I haven’t done Baked Almond Pudding I . It was a toss-up between the two. Almond puddings are not...

We don’t know who Lisanne was/is, other than she was a mate of Griggers and that she made this recipe up on a whim whilst in France. The rea...

If you have a nice little independent butcher or fishmonger it’s always worth having a quick nosey to see if they have anything different in...

Here’s a slightly odd recipe, as a many from Devonshire appear to be. This squab pie contains no squabs (i.e. baby pigeons), but lamb instea...

Ah, the pickled egg, one of England’s most traditional and bizarre delicacies; and they are certainly not to everyone’s tastes. Usually to b...

In my humble opinion, one of the most therapeutic things one can do is spend a few hours baking in the kitchen. Last Saturday I definitely n...

There was a few dregs of red wine left over the other morning after a few drinkies the previous evening, not something that regularly happen...

A quick one this one. I made this vegetable soufflé for my mates Stuart and Jamie when they popped round to watch a DVD and have a few dri...

This is a posh recipe; this cured beef is produced by Harrods by the wheelbarrow-load every Christmas. It’s an old recipe that was revived b...

White rabbits! Yes, the days are getting longer and I have seen sunlight outside working hours, all this must mean it is spring. We had a ni...

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...