Neil Cooks Grigson

Just a quickie from the Meat Pies &Puddings part of the Meat, Poultry & Game Chapter: This is the last of the raised pie recip...

Wild blaeberries (from berryworks.com) The flitterin faces come doun the brae And the baskets gowd and green; And n...

I made this bread (the penultimate recipe in the Bread part of the Teatime chapter) all the way back last autumn when plums were in seas...

Well, well, well. Here we are at #400! Who would have thought I’d get this far? I’ve chosen this classic piece of meat sculpture for th...

Well who would have thought I would make it to this landmark!? I am three hundred and ninety-nine recipes in, and there is but fifty ...

This was one of the recipes in English Food that I had been looking forward to making, but never seemed to around to making it. I had a b...

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...