Neil Cooks Grigson

I beseech you heartily, scurvy, lousy knave, at my desires, and my requests, and my petitions, to eat, look you, this leek: because, look yo...

Here’s a quickie that was a popular savoury in Victorian times in the same vein as Locket’s savoury and Gloucester ale and cheese . None of...

From the odds and sods part of the last chapter of the book this one. I’ve never been particularly moved to make candied peel because I us...

Parsnips don’t seem to be that popular in America, at least compared to Britain. In the USA, carrots and sweet potatoes are much more favour...

Okie dokie, so the last two posts have all been on the subject of raised pies . The first one explained how to bake and construct one, and t...

If you are going to attempt to make a raised pie , then you need to make a jellied stock. The jelly in these pies is either loved or hated. ...

Is there anyone who doesn't like a pie made with hot-water pastry? Everyone, I say, from the Mayor of Melton Mowbray to, er, Sweeney To...

If I am going anywhere that is likely to have lots of nice food, I take my copy of now dog-eared English Food along with me in case there i...

Known as Teisen Sinamon in Welsh, this is a mysterious cake. Griggers doesn’t really give any history behind it in the book. She says that ...

I still had sausages left over from Harrison Hog Farm – I ate half of them with Crempog Las and wanted to the give the rest the Grigson tr...

Well Shrove Tuesday is almost here, so I thought I’d provide a pancake recipe from English Food . This one is perhaps a more alternative re...

I mentioned in the last post that people don’t make their own gravy anymore, well the same goes for stuffing. I have to admit, I don’t ofte...

It’s such a shame that the art of gravy making has been lost. This gravy is rather posh, containing things like veal and vermouth. You don’t...

"Your old virginity is like one of our French withered pears: it looks ill, it eats dryly." Bertram,  As You Like It      What a...

" A man who is stingy with saffron is capable of seducing his own grandmother. " Norman Douglas, 1848-1952 It goes without saying...

I do so love the old, old recipes within English Food . I do so also love anything deep-fried, so I knew I’d like this one. A tricky thing a...

As our Jane quite rightly points out in English Food , many old recipe books suggest serving meat, fish and vegetables with good butter or g...

A woman should never been seen eating and drinking, unless it be lobster and Champagne, the only true feminine and becoming viands. Lord B...