Jane Grigson

8 results

The cookbook author Claudia Roden at her London home. Reading her latest book is like talking with her in her garden, says food writer Nigella Lawson. Photograph: Lauren Fleishman/New York Times

If you’ve ever swiped a supple piece of pita bread through a plate of garlicky hummus and your family roots aren’t in the Middle East, you may have Cl(...)

Jennifer Jewell: “I see hope and value in a self-sustaining cycle of living with plants, loving plants, learning plants, growing plants, knowing plants, interpreting plants.”  Photograph:  John Whittlesey

  We all have our heroes and it’s not surprising so many of mine belong in one way or another to the world of plants. They include gardeners, de(...)

A spoonful of crème fraîche on top of warm fig and chocolate sponge cake. Photographs: Andrew Scrivani/The New York Times

“Although I could not quite say that figs are my favourite fruit,” wrote food writer Jane Grigson, “they are the fruit I most long for, that I have ne(...)

Richard Corrigan at Virginia Park Lodge in Co Cavan, the venture that threatened his restaurant empire. Photographs: Dara Mac Dónaill

Richard Corrigan is the kind of guy you want to end up sitting beside at a wedding where you don’t know anyone, or a dinner you didn’t want to attend.(...)

Spicy root vegetables. Photograph: Emma Jervis 

Let’s talk about our roots. Carrots, parsnips and turnips are our old reliables, they’ve always been there on stand by and are nearly always available(...)

Brine a chicken this week and I promise you you will be converted. Photograph: Emma Jervis

Exactly one month to go to the biggest and most daunting roast dinner of the year. Yes, the time has come, and if it makes you feel just a little unco(...)

A productive and easy-to-cultivate plant – some would say too easy – the Jerusalem artichoke will happily grow in sun or light shade and in most soils

Just how and why some plants acquire their common names can be something of a puzzle. Take the Jerusalem artichoke, a glaring example of a horticultu(...)

The strangely medieval-looking medlar, which can be used to make fragrant medlar jelly to serve as an accompaniment to game, pork or lamb

I don’t grow medlars (Mespilus germanica), but last week’s sight of Airfield Gardens’ gnarly old tree, its twisting branches heavily laden with these (...)