Neil Cooks Grigson

This is a recipe that comes from the 18 th Century that unusually combines shellfish with orange – in particular the Seville orange and t...

The last of three recipes that use mackerel or herring roes. There are two types of roe: hard and soft. The former comes from female fi...

I’ve been putting this one off for ages because it starts with the sentence: “A very similar recipe to the [ #133 ] Welsh Supper Herring...

Seaweed is not so popular in this country and this recipe requires two different kinds. The first is dulse and I have used it before to ma...

Happy New Year Grigsoners! There are no Christmas recipes in English Food left to cook, but this one is close, being a cross between a...

  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...