Neil Cooks Grigson

It is always interesting to try a new food, and this 1660 recipe from The Accomplisht Cook by Robert May contains two. The first is a ca...

A salmagundi is essentially a rather grand salad which was popular in the 18 th Century that has origins in the Elizabethan era. The idea ...

My-oh-my! Where do I start with this one!? It is quite possible the most infamous recipe in the whole book. I must say it didn’t seem as dau...

This is a piquant and rich sauce that is traditionally served with game, venison and tongue that seems very Victorian and English to me – th...

I know what Othello needs; more tongue... There was a time when I would shudder at the thought of eating some tongue , but now because of ...

“We’re well used to tomato sauces”, says Grigson, “I don’t know why we haven’t gone further along the road, using other vegetables in the sa...

John Evelyn was a very influential diarist who left quite a legacy. He was from a well-to-do family in South-East London, but being the sec...

This is a recipe that is inspired by the medieval love of combining fish and candied sweetmeats. Griggers says it is a ‘ brave, but entirely...

There doesn’t seem to be any history to speak of with this recipe, it seems it is just a way to use up the turkey carcass after Christmas or...

My friends Ashley and Jason were throwing a bit of a party last weekend and it was a pot luck party, where everyone brings some food. We don...

A British classic. It is rather difficult to say how far back the rabbit pie goes – as far back as pies themselves go, I would imagine. The ...