Toulouse-Lautrec’s Gratin of Pumpkin

When browsing through a cookbook some recipes literally leap from the pages and beg for more attention.  Generally it is the ingredient combination that appeals to me first, but in this case it was the recipe combined with a wonderful tale of the origins of the dish, being inspired by the colours of a piece of…

Jane Grigson’s Gazpacho

This month begins a new year of The Cookbook Guru, an online cookbook club, where food bloggers from around the world share their cooking experiences from the same cookbook.  Last year by participating I discovered new recipes, learnt new techniques and challenged myself with recipes that I had previously found too intimidating to attempt.  This…

Banana and Walnut Bread a la Jane Grigson

Banana bread gets a bit of a bad rap out there I think.  There is so many commercial versions that really leave a lot to be desired in both flavour and texture of the loaf.  To be honest, I tend to look at my banana bread as being more of a cake in name and…

Homemade Mint Sauce

I really can’t believe just how simple and delicious this sauce was.   I had chosen some lamb cutlets and sausages for a BBQ recently with family and wanted to have something yummy to accompany it.  I’m not particularly a fan of the commercial mint sauces available as I find them to be glutinous and oily…

The Cookbook Guru takes on Jane Grigson’s English Food

I think Jane Grigson’s English Food is a book that might very well grow on you if you have started to explore it.  Whilst there is many recipes that would seem dated or inappropriate to prepare with today’s diet and palate, when you dig there is some beautiful gems that are really worth creating in…

Amp Up Your Cheese Toastie!

One of the things I learnt reading Jane Grigson’s English food is that rabbit isn’t always rabbit!  Imagine my surprise when I’m reading the section of the book on cheese and there in bold writing is the title, Welsh Rabbit… turns out this term is used for baked cheese with bread and it is one…

Buttered Parsnips

Parsnips are a bit like brussel sprouts in a lot of ways, they are a vegetable that tends to divide people into two camps.  The majority of people are not fans, but those who are tend to love the nutty flavour particularly cooked to go with a roast dinner.  Having only ever had roasted parsnips…

The Cookbook Guru Book for November: English Food By Jane Grigson

I found this cool little cookbook, published in 1974, by the name of English Food by Jane Grigson recently in a second hand book store.  I know of Jane Grigson from other books I’m sure used to be (and might still be) a part of my Mum’s cookbook library.  I’m not sure why I haven’t…