Neil Cooks Grigson

I haven’t done a historical recipe for a while, so I thought that my first recipe in this new country should be an old English one. It comes...

Well here I am in Houston, Texas. Now how the bloody hell did that happen? This was not part of the plan. I’ve been here three weeks and am ...

‘ This dish gets right away from the high-tea image and shows how delicious bloaters can be at the beginning of a dinner party ’ says Grigge...

I was very impressed when I discovered that The Fish Society sold freshwater eels that they had caught and killed themselves, before freezin...

Well I was hoping to do a really special 250th recipe, but due to my busy schedule I didn’t get round to it. Instead what I had to do was tr...

Oh it HAS been a while, hasn’t it? I have been so very busy with getting ready for my move to Houston, I haven’t had the time to tell you al...

I had made a savoury snack for the party and so I thought I’d make something sweet. These are strange little biscuits, or perhaps cakes. I’m...

I had a few friends round for my 33rd birthday last week and thought it would be a good excuse to do some of the finger foods in the book. T...

The Freshwater Fish chapter of English Food has been the most difficult part of the book to source ingredients for. You can’t just walk in...

This is a dessert that I had been looking forward to making for a while – I was just waiting for strawberry season. What could possibly not ...

Ah, the Lake District. Hugh and I were not far from Grasmere only last weekend on a little break so I thought I’d make the second of the Gra...

Hello there Grigsoners! No, I hadn’t died and I certainly hadn’t forgotten about the blog. I have now completed my PhD thesis and have someh...

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...