Neil Cooks Grigson

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...

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...

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

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...

“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...

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...

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...

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...

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...