Neil Cooks Grigson

Many years ago when I began this blog, I winced in fear at prospect of eating brains but after scoffing sweetbreads, wood cock intestines,...

For a recent pop-up restaurant menu, I foolishly decided that one course should be soufflé. Now I must admit, I have had little trouble wi...

The first Earl of Sefton This recipe comes from the distinguished French Cook Louis Eustache Ude, chef to the Earl of Sefton. He came f...

Hello there everyone, just a very quick post to let you know that Yours Truly will be on Radio 4’s legendary Food Programme. A 2-part...

The herring and mackerel recipes in the Saltwater Fish section of the Fish chapter have been pretty hit and miss; from the sublime #386 ...

Here’s a recipe that I’ve been dying to do since I first picked up Jane Grigson’s tome and, at Christmastime, I finally got the chance to ...

All the way back in November, I was asked to cater for a dinner party; a very special one because it had the most interesting brief. A s...

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...