Neil Cooks Grigson

This is one of the recipes that when I started this project, really made me shudder. However, as I have cooked a couple of eel recipes, I ha...

“ Provocative of indigestion as that pie may seem to you, it was put together by a lovely cousin at Melton Mowbray, whose fair hands are equ...

If you're afraid of butter, use cream.                                             Julia Child This is a recipe that I, admittedly, hav...

Do you remember that time I lived in Texas? It seems like an age away, but it was only three months ago that I packed up my stuff and headed...

There are ingredients for recipes in the book that I really thought I wouldn’t be able to find, and one of those is smoked mackerel. Smoked ...

Sticky toffee pudding has got to be one of the best – if not the best – of all English desserts. It is quite a recent invention – a chap ca...

Hello there. I just realised today that it is Neil Cooks Grigson's 4th birthday! I am so terrible at remembering these things - if I ha...

The blog has been a little quiet of late because of a combination of business and broken car. This means that I’ve not been able to explore ...

Nobody really eats dulse, or any other seaweed, in England these days, though they used to. It is a pity because I do like the stuff. It s...

Ah, mint sauce. I love mint sauce, but have never actually made it myself. Mint sauce is, of course, the sauce to go with roast lamb , espe...

For the meaty part of the dinner party I mentioned a couple of posts ago , I thought I would attempt a Guard of Honour. For those of you no...

The next recipe from English Food will be roast lamb. Not as popular as it was as a roast meat these days, but easy to come by. Jane Grigson...

Tomorrow I am cooking a meal for all at the lab. Because there are so many of us (nine!) it is being hosted at my friends and bosses Dave an...

For some crazy reason I have started a second food blog, and I thought you might like to know! It is called British Food: A History . Surely...

My little winter savory seeds have hatched. I am a Dad! The lamb's head in brain sauce may just be weeks away! (Assuming I can find a...

"And lo, Jesus said, 'Hurry up lads, I am champing at the bit here.'" There have been plenty of recipes in English Food ...

Ey-up, Grigsoners! I’ve not posted for a while on the blog because I have simply run out of money this month. The move up has been pretty ex...

In Jane Grigson's book Good Things , she quotes from the diary of a Parson Woodforde, a Norfolk clergyman who obviously liked his food....