Neil Cooks Grigson

Did you all have a lovely Christmas? I did – certainly when it came to the food. This one is just a quickie, the next post will be more ex...

Yet another game recipe – I am trying to get through as many as I canbefore the end of the game season! Widgeon  I have already ...

Gadwall ducks This recipe requires a couple of wild ducks – any will do, Jane does not give specifics. There are only three kinds to c...

This is the third and final dessert on the theme of the classic pud pain perdu (for all three click this link). The others were recipes ...

This is the third of four different apple sauces in English Food . I have had to wait to cook this one as it requires a quince. Quince...

Clarrisa Dickson-Wright was on the telly yesterday as part of the BBC2 series The Great British Food Revival where various chefs and foo...

The thought of eating fish paste may make people shudder, people would think differently if this recipe were named smoked fish p â t é, ...

I have had the foraging bug of late so I thought I would try and make these fritters that appear to been lost to history. According to J...

It used to be associated with fine dining and the upper-middle classes, but today whole salmon is such great value in Britain today. The r...

When I was in America there was one part of English Food I had to almost ignore: the Saltwater Fish section of the Fish chapter. This is ...

Well there goes the Great British Summertime, but don’t worry our Griggers is at hand to give us a little bit of tropical sunshine with ...

A second post involving the Welsh speciality laverbread; a deep green gelatinous sauce made from well-stewed seaweed known locally as lav...

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...