Neil Cooks Grigson

A quickie, this one… So as I mentioned in my last post I made a couple of vegetable sides from English Food for Joan and Dave’s Thanksgivi...

Yesterday was Thanksgiving Day here in the US and Joan and Dave (my bosses) very kindly invited round to their house for the feast (check ...

Don’t let it ever be said that I don’t like a warm salad. Though I rarely make them, I don’t know why. Britain is not big on its salads real...

During the working week I try my best to go to the gym and eat sensibly. This isn’t necessarily because I am a health fanatic, it is simply ...

There has been previous debate and discussion here on Neil Cooks Grigson on the what makes a Chorley cake different from an Eccles cake. It...

Just found this completely brilliant site called 5 books . They've a 'history of food' books post. I gotta get me copies of thes...

Hello there Grigsoners! No, I’ve not died, I have simply been a lazy bastard. I am going to stop apologising for my blog-tardiness and try m...

Sorry for the lax attitude towards the blog everyone, but I have an excuse! I have now moved into my apartment in Midtown Houston, and I hav...

An old-fashioned recipe this one and it comes from a book called The Accomplisht Cook, or the Art and Mystery of Cooking by Robert May. It ...

God, I love lemon curd. I once tried to make it a while ago and it was a complete disaster. Then, I was a mere amateur and these days I am a...

After a slow few months, it is time to get Neil Cooks Grigson up and running again. I’m settling in here in Texas now, which means I’m gett...

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...