Neil Cooks Grigson

Rabbits are vermin and therefore, unlike most other game, have no ‘season’ and can be hunted all year round. This does not mean they are...

Chilli peppers and sweet bell peppers have never really been absorbed into our eating culture. I cannot think of a single English (or inde...

Jane Grigson gives this recipe no introduction or explanation, but one can tell from the title that this was an old recipe. It consists of...

Venison is, of course, the king of all game, though being a wild animal, you do get a lot of variation in the tenderness of meat; it can...

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...