Category Archives: Jane Grigson

Asparagus omelette

I was recently given copy of Jane Grigson’s English Food, as regular readers will know I have a very high opinion of both her recipes and her writing  (the interspersing of history and personal anecdotes  is much imitated but never matched). English Food was first published 1974, but I have the 1992 edition, which contains both a new introduction by her daughter Sophie Grigson, as well as a caustic introduction from the 1978 edition, in which she rails against the loss of cooking skills, bland convenience food and patronising food writers.

Omelettes were one of the first things I learned to make and of course all my early attempts were horrific. Now I can make them (the way I like them) on autopilot, likwise frittata, tortilla and even occasionally pajeon.
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Plum Jalousie and Plum Shuttle

Even though it’s summer, there’s always time for pie. Today I’m cooking something from a book which I bought ten years ago, to divert myself on a long-haul flight – Jane Grigson’s Fruit Book. I’ve owned it for far longer than The Vegetable Book, although it was written and published afterwards, in 1982.

The plums are some gorgeous organic ones which I bought when the lovely Big Green Bookshop in Wood Green held a small weekend market in late July.  I am cheating/being lazy/not-chaining-myself-to-the-kitchen-on-the-weekend-I-have-a-real-job-and-I-need-to-relax-don’t-you-know and using shop-bought pastry.

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Courgettes with cream and rosemary

I wanted to serve this with the cream crust pastry, as courgettes goes so well with tomatoes and peppers, and I thought the cream would balance the acidity of the tomatoes and peppers. From Jane Grigson’s Vegetable Book (Penguin, 1976):

Courgettes with cream and rosemary
A dish that can be served on its own, or with veal, chicken and lamb. Use fresh rosemary from the garden. Other herbs can be substituted – parsley, chives, tarragon, fennel – but rosemary gives the best flavour of all.
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Mamaliga fripte (cornmeal fritters) and Balkan nut and garlic sauce

It’s National Vegetarian Week, so find a vegetarian and eat them! Mmmm – corn-fed!

Ahem. I was a vegetarian in my mid to late teens (around the time I started cooking) and eat meat a two or maybe three times a week currently (and no, I don‘t refer to myself as a ‘flexitarian‘, a ‘vegan until 6pm‘ or any such precious, guilt-addled nonsense). We have lots of vegetarian recipes on the blog (as you can see from the index), several of which have become things I eat  regularly – particularly fasolakia, porotos granados and artichoke dip.

First off however, is a simple recipe which I remember my mother teaching me to cook as a young ‘un, though I haven’t made it for years. (Mamaliga is the Romanian term for this dish, incidentally.)

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Potage au Potiron – Pumpkin Soup

My usual method of making pumpkin (or squash soup) is to roast chunks of pumpkin and onion with olive oil and chilli and liquidise them with some stock. Today I thought I might try something different. It’s been a while since I cooked anything from Jane Grigson’s Vegetable Book (Penguin, 1978) but the last soup I made from this book was more than serviceable.
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Courgette Salad

Courgettes are one of my very favourite vegetables and I would gladly eat them all year round, if they tasted of anything in winter.  Anyway, it is now courgette season and if you have been organised enough to plant some, you’ll be reaping the rewards.  (I’m mostly enjoying things in my garden which have seeded themselves, although, apparently, urban pigeons have so much littered food to eat, they can afford to ignore my cherries. Hurrah!)  Here is a quick salad from Jane Grigson’s Vegetable Book (Penguin, 1978).

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Aubergine Kuku (Kukuye Bademjan)

I’ve been planning to cook this ever since I bought the Jane Grigson’s Vegetable Book ( Penguin, 1978). It  is rather lengthy, however I much prefer aubergines after they have been salted and left to drain for a full hour so I knew it would be worth it.

Aubergine Kuku (Kukuye Bademjan)

4 aubergines (about ¾ quarters of a kilo)
2 large onions, chopped very coarsely
Olive oil
4 large eggs
2 heaped tablespoons flour
Salt, freshly ground pepper
Lemon juice
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