Neil Cooks Grigson

I like to eat as seasonally and as locally as possible, especially when it comes to fresh fruit. However, this is impossible in the middle...

Here’s quite an involved recipe from the book that requires several techniques, one of which is the making of choux pastry – the one pastr...

This is a fairly straight-forward recipe from the book that I have only just got around to making as I have never had a situation where I ...

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...