Meet Mrs Portly

I love cooking. I love eating. I love growing food. I keep hens. I’ve got an ever-expanding cookery book collection and the waistline to go with it, a spice rack to die for and an FBI pinny (long story).

I worked in broadcasting for much of my life but these days I’m a food and features writer, teacher and recipe developer. I’m a home cook: if I want restaurant food I go to restaurants. What I want at home are delicious dishes that don’t take a month of Sundays to prepare, but hopefully ones that are imaginative and appetising.

We enjoy a varied range of foods and cuisines, so you’ll find a magnificent jumble of recipes from Britain and from overseas, seafood and meat (including game), soups and salads, jams and pickles, cakes, pies and puddings. You will find butter, cream, sugar, flour and booze in some of my recipes (Mrs Portly, remember?). Although I eat meat, fish and dairy, I also cook and enjoy vegetarian food. Sometimes it’s even vegan, although to be honest that’s usually accidental.

Image of Mrs Portly

Picture by Jamillah Knowles

We grow a lot of our own fruit and veg and I am a passionate supporter of local producers, because these often small, family-run businesses deserve all the help they can get to stay afloat. Also they rear, grow or make very fine food. I generally eat seasonally because it’s common sense but in winter when all I’ve got left in the garden are brassicas and root crops? Heck, yes, pass me those imported lemons.

What I share here is what we actually eat, not just food that’s been styled and prettied up and allowed to get cold. I try my best to make it look attractive but I’m a cook and a writer, not a photographer, so I hope you’ll make allowances.

I firmly believe that if you can read a recipe, you can cook. Not everything I make works first time because I’m an inveterate tinkerer, although I promise every recipe here has been repeatedly tried and tested. I mess up so you (hopefully) don’t have to. I see recipes as guidelines, so feel free to adapt to your personal taste, but I’ve tried to be as accurate and specific as possible for people who prefer not to go off piste.

So … this blog is a celebration of food and I hope an opportunity to share some of my culinary discoveries and passions. If you’re of a like mind, I invite you to loosen your belt, hide your bathroom scales, tuck in your bib and join me in Mrs Portly’s Kitchen … (and you can in real life, now, with the launch of my new cookery classes!)

Image of Mrs Portly

Picture by Jamillah Knowles

Before I go, the ethical bit: very occasionally I’ll be given a free product to try out. If that’s the case it will be clearly stated in the post. I don’t make a habit of this because, without wishing to sound pompous, I try to retain my journalistic objectivity and because this blog is a labour of love and I don’t want to monetise it.

I do however labour for lucre elsewhere. If you’d like to commission me as a food and features writer, recipe developer or event compere, please check out the Ask Mrs Portly page for contact details. Better yet, come to a cookery class.

You can find my Facebook page here. I’m on Twitter as LindaDuffin and Instagram as linda.duffin. I’m always up for a chat, pop into one or the other and say hello.

All words and images © Linda Duffin and Mrs Portly’s Kitchen, 2012-2020 except where otherwise stated. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Linda Duffin and Mrs Portly’s Kitchen with appropriate and specific direction to the original content.

26 thoughts on “Meet Mrs Portly

    • Excellent, elasticated trousers a sensible option as am currently planning a recipe for Middle Aged Spread.

      Hope to see you soon. Will wash FBI pinny in your honour.

  1. Pingback: Mrs Portly’s Top 10 | Mrs Portly's Kitchen

  2. Dear Mrs Portly, I have just found you on the ‘Huffington Post’. And I am very pleased I did. I have spent a little time today getting to know you and your friends.
    It has been fun and insteresting. I particularly enjoyed the post ‘Beef & Pigeon Pie’ you may wonder why, well I have neighbours who frequently bring me freshly shot pigeons! I will be using the recipe very soon. Darina Allen, I did know of her through foodie magazines and TV programmes, she really is inspiring. I’m very new to life style/cookery blogs (writing my own) and enjoying finding new ones to follow, to watch and learn. I’m now looking forward to receiving your future posts.
    Many thanks.

    • Hi Karen,

      Thank you so much for stopping by. I’m really pleased you’ve enjoyed reading the posts – it’s lovely to get feedback – and I look forward to reading yours in my turn.
      And how lovely to have friends who give you game. I really recommend that Darina recipe and indeed her (very thorough) book. Let me know how you get on if you cook it!
      All the best,
      Mrs P.

  3. I´ve just discovered this blog through Marmaduke Scarlet.Some lovely original recipes I have to say.

  4. Mrs Portly, I love your kitchen and your lifestyle. I am one of your friends who would love membrillo as a birthday present as well!
    Kat xx

    • Hi Dave, I loved that dish, it sounded so good. Thanks for the kind comments, very much appreciated. Now that I’ve got some breathing space after Christmas I will return the compliment – I’m really looking forward to checking out your recipes.
      Cheers, Linda.

  5. Just saw your bit on the Public Broadcasting Station national news here in the U.S. Short but wise comment. Nicely done.

  6. Pingback: Wild garlic, Mrs. Portly style. – From Pyrenees to Pennines

  7. Pingback: Dozens of plums, hundreds of plums …. – From Pyrenees to Pennines

  8. Pingback: Season of blackberries, apples and mellow fruitfulness – From Pyrenees to Pennines

  9. Methinks I ‘found’ you at Conor’s and if you are there I’ll follow . . . . well, the waistline may not drop as much as planned in the near future but . . . .

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.