Neil Cooks Grigson

Neil attempts to cook the whole of Jane Grigson's 'English Food', and adds his own recipes on the way...

Thursday, November 5, 2015

#416 Cumbrian Tatie Pot

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I recently made to visit to my friends in their 18 th century house in Mallerstang , Cumbria and have been meaning to bring the ingredients...
4 comments:
Monday, October 12, 2015

#415 Cumberland Sausage

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Unlike other sausages, Cumberland sausages are not made into links, but are allowed to form large coils. You can buy whole coils to fry or...
4 comments:
Monday, September 28, 2015

#414 Oldbury Gooseberry Tarts

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The summer fruit season is pretty much done and dusted now, with just autumn raspberries and wild blackberries hanging around, but back in...
Monday, August 10, 2015

#413 Fish Soufflé

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A quick one this one. There are several soufflé recipes in this chapter that are all based on Jane Grigson’s (#138) Cheese Soufflé rec...
Thursday, July 23, 2015

#412 Sea Kale

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“It’s a shame that seakale, our one English contribution to the basic treasury of the best vegetables, should not be more eaten”, says Jan...
Monday, July 13, 2015

#411 Brains with Curry and Grape Sauce

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Brains have never really been that popular in England, often banished to a messy tray, at least that’s when they could be found at all. Th...
2 comments:
Tuesday, July 7, 2015

Chapter 1: Soups - Completed!

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All 24 of the recipes within the Soup chapter are now complete and can join Stuffings in the done pile! I must say that many of them are...
Sunday, July 5, 2015

#410 English Hare Soup

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So here we are at the final recipe for the Soup chapter, ending on a blinder that couldn’t be more English, rich with claret and spiced...
Monday, June 29, 2015

#409 Calf's Brains with Black Butter

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Many years ago when I began this blog, I winced in fear at prospect of eating brains but after scoffing sweetbreads, wood cock intestines,...
Wednesday, May 13, 2015

#408 Little Cheese Soufflés

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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...
Monday, May 11, 2015

#407 Seftons

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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...
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Neil Buttery
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