Neil Cooks Grigson

A couple of weekends ago, Hugh and I popped down to Swansea for a wedding. It is a very nice city, with a very nice market. Whilst there I...

I do apologise so very much for being tardy with Neil Cooks Grigson , I have been crazily busy since my move from St Louis, Missouri (US...

Sorry for the quiet blog folks, I am still organising my life after my recent move back to Manchester. The dust has settled enough however...

This recipe – the 350th – is the last I shall cook in America because tomorrow morning I fly back to England. It has been a great place to ...

Who would have thought that I would still be working my way through English Food? Not my fickle self, that’s for sure. My copy is looking...

The Poor Knights of Windsor was a charity set up centuries ago by Edward III soon after he created the Order of the Garter in the mid-14th c...

Here’s a quickie from the Beef & Veal section of the Meat chapter and I shall Jane Grigson herself tell us what to do for this one: ...

This recipe for black sauce was popular all over Europe in the Middle Ages with many variations and alternative names like sauce infernal. T...

The griddle (or girdle) cakes in this book have been a bit mystery to me in that there are a fair few, so they’re obviously greatly-loved,...

Flowers and Apricots by Joseph Bidlingmeyer, 1850 I have been eyeing this recipe for a good while, but fresh apricots are so price...

Everyone loves some good stuffing – I obviously do because I have come to the end of the Stuffings bit of chapter 8:  Stuffings, Sauces and...

Oysters are rather expensive in the UK and it can be a rather arduous task shucking them, though in the US, they are much cheaper and often ...

It’s always nice to add an extra species of animal or plant to my list of foods I have eaten. Halibut is reasonably pricey so I have typical...

I haven’t been on the ball with my blogging recently, I do apologise (though there are reasons for this that you shall soon be privy to). I ...

Here’s a simple recipe from the Beef & Veal section of the Meat, Poultry & Game chapter. I am trying to get through all of the v...

Where do I start with this one? Hindle Wakes is a cold chicken dish for buffets and the like and has a long history. It is essentially ...