Neil Cooks Grigson

This recipe has been a long time coming, let me tell you. The reason being it requires the very young pods of broad beans (or fava beans ...

Here’s a quickie from the Preserves part of the last chapter of English Food . Herb jellies are apple jellies flavoured with a herb and a ...

Venison is the most widely-eaten game meat, outselling all other game put together. Venison is deer meat and six species live in the UK: r...

Here’s a recipe – or, rather an entry with advice – from English Food that I thought I would never get to cook for two reasons. The f...

Here’s a quickie for you – a very easy venison sauce that uses port; there are several with the most famous being #45 Cumberland Sauce (mad...

The poor old hare has had its ups and downs throughout British history. Before I go on, I should point out that there are two species of h...

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...