Neil Cooks Grigson

Pigs and pork were – and still are – fundamental to life in Britain, Europe and many other places around the world. So easy they are to ...

I hardly ever buy or eat prime cuts these days, going instead for the underused bits and bobs of cows, sheep and pigs, so it’s nice to ha...

Well folks, another full chapter is complete! This was a bit of an odds-and-ends one which was full of revelations for me because it cov...

English food has a bad rep wherever you go, and our sauces infamously bad. Indeed, the French only officially recognise one English sauce,...

I have made and experimented with many a devil sauce in my time, but this recipe was always annoyingly elusive due to the inclusion of a tri...

When I started this project, baking wasn’t the seemingly national pastime as it is now since the rise of the behemoth that is The Great Br...

#431 Murrumbidgee Cake The Cakes and Tarts section of the mammoth Teatime chapter is now complete. There have been some great recipe...

I think it’s fair to say that if it wasn’t for Jane Grigson – and therefore this blog – I wouldn’t be doing what I do now. Cooking and w...