Neil Cooks Grigson

  The great thing about celery is that it is two vegetables and one spice all in one. The large familiar swollen stems are actuall...

Herrings and oatmeal used to be staple foods in the North of England and Scotland, where the ‘silver darlings’ were plentiful and oats wer...

A recipe from the Preserves part of the final chapter of the book and a recipe that I have been putting off for a good while because it se...

Fool-proof? I’ll be the judge of that, Ms Grigson. This is a recipe I have been putting off for ages; I have become pretty good at sh...

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....