Neil Cooks Grigson

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

Friday, August 31, 2012

#352 Laverbread and Bacon

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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...
2 comments:

A New Venture

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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...
6 comments:
Wednesday, August 15, 2012

#351 Potted Cheese

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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...
1 comment:
Friday, August 3, 2012

#350 Harold Wilshaw's Broad Bean and Avocado Salad

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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 ...
4 comments:
Thursday, August 2, 2012

100 recipes to go!

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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...
2 comments:
Wednesday, August 1, 2012

#349 Poor Knights of Windsor (1937)

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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...
2 comments:
Monday, July 30, 2012

#348 Veal Rolls

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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: ...
Saturday, July 21, 2012

#347 Sawce Noyre for Roast Capon

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This recipe for black sauce was popular all over Europe in the Middle Ages with many variations and alternative names like sauce infernal. T...
Saturday, July 14, 2012

#346 Pice ar y Maen (Welsh Cakes on the Stone)

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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,...
Wednesday, July 11, 2012

#345 English Apricot Pie

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Flowers and Apricots by Joseph Bidlingmeyer, 1850 I have been eyeing this recipe for a good while, but fresh apricots are so price...
2 comments:
Friday, July 6, 2012

8.1 Stuffings - completed!

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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...
Sunday, July 1, 2012

#343 Oyster Stuffing and #344 Oyster Sauce

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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 ...
3 comments:
Thursday, June 14, 2012

#342 Halibut with Anchovies

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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...
Tuesday, June 5, 2012

#341 June Pea Soup

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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 ...
Saturday, May 26, 2012

#340 Veal (or Lamb) Cutlets

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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...
Saturday, May 19, 2012

#339 Hindle Wakes

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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 ...
2 comments:
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Neil Buttery
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