Neil Cooks Grigson

Neil attempts to cook the whole of Jane Grigson's 'English Food', and adds his own recipes on the way...

Wednesday, November 9, 2011

#313 Jellied Eel Mousse with Watercress Sauce

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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...
Wednesday, October 26, 2011

#312 Pork Pie

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“ 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...
4 comments:
Thursday, October 20, 2011

#311 Courgette and Parsnip Boats

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If you're afraid of butter, use cream.                                             Julia Child This is a recipe that I, admittedly, hav...
2 comments:
Thursday, October 13, 2011

#294 Preserved Spiced Oranges (Part II)

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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...
Sunday, October 9, 2011

#310 Smoked Mackerel

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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 ...
2 comments:
Wednesday, October 5, 2011

#309 Sticky Toffee Pudding

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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...
2 comments:
Sunday, September 11, 2011

Neil Cooks Grigson is 4!

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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...
6 comments:
Wednesday, August 31, 2011

#308 Walnut Biscuits

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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 ...
Saturday, August 20, 2011

#307 Mashed Potato with Dulse

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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...
2 comments:
Sunday, August 14, 2011

#306 Mint Sauce

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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...
Wednesday, August 10, 2011

#305 Guard of Honour

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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...
Tuesday, August 2, 2011

Griggers advises us on what to eat with roast lamb....

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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...
6 comments:
Saturday, July 30, 2011

A Dinner Party

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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...
Friday, July 29, 2011

Introducing... Blog #2

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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...
Wednesday, July 27, 2011

I have made babies!

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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...
Monday, July 25, 2011

#304 Water-Souchy

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"And lo, Jesus said, 'Hurry up lads, I am champing at the bit here.'" There have been plenty of recipes in English Food ...
Saturday, July 23, 2011

The blog might have been quiet, but I have not…

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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...
5 comments:
Friday, July 15, 2011

#303 Cornish Charter Pie

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