Neil Cooks Grigson

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

Friday, November 2, 2018

5.3: Pork - Completed!

›
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 ...
Saturday, September 15, 2018

#433 Stuffed Pork Tenderloin

›
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...
Friday, August 31, 2018

Chapter 8: Stuffings, Sauces & Preserves - Completed!

›
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...
Tuesday, August 21, 2018

8.2: Sauces - completed!

›
English food has a bad rep wherever you go, and our sauces infamously bad. Indeed, the French only officially recognise one English sauce,...
Thursday, August 16, 2018

#432 White Devil 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...
3 comments:
Friday, July 13, 2018

Chapter 7: Teatime - Completed!

›
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...
3 comments:
Tuesday, May 29, 2018

7.2 Cakes & Tarts - Completed!

›
#431 Murrumbidgee Cake The Cakes and Tarts section of the mammoth Teatime chapter is now complete. There have been some great recipe...
Friday, May 18, 2018

#431 Murrumbidgee Cake

›
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...
2 comments:
‹
›
Home
View web version

About Me

Neil Buttery
View my complete profile
Powered by Blogger.