Neil Cooks Grigson

Redcurrant jelly is such an English sundry. Delicious with roast lamb, an essential ingredient in #45 Cumberland Sauce and venison sauc...

The third in a laverbread trilogy… the first post #352 Laverbread and Bacon tells you a little more about the mysterious iodine-tanged, d...

I don’t know; you wait four years for a gooseberry recipe and then two come along at once. This year’s season for all soft fruits seem...

After the rather wet start to the summer, I was beginning to think that this year’s gooseberries were never going to arrive. Then we h...

Another recipe from English Food that appeared at my pop-up restaurant last month. These kidneys were served alongside fried sweetbre...

This recipe I tried a couple of months ago and thought it so good, it should make an appearance as the fish course in my pop-up restaura...

An English classic, one of which I have never made; I’ve eaten plenty of them of course, but never really bothered about going the whole h...

Eliza Acton (1799-1859) was a cook and poet. She was the first person write a cook book for normal folk like you and I, all the previo...

  Here’s a nice simple recipe that really shows off simple English cooking at its best. When I first started cooking boiled meats for ...

Pease pudding is one of the oldest dishes, and most popular, in English history. The main ingredient in pease pudding is of course peas....

In case you are worried here a faggot is in fact a pork meatball and not a homosexual. The word faggot actually comes from the old Norman...

Here’s the second of three herring or mackerel roe dishes from the Saltwater Fish part of the Fish Chapter. I loved the first one, #15...

I love an oatcake – in fact I love oats in general, they are my favourite of the cereals. You may think that Jane Grigson is taking lib...