About Linda Duffin

Food writer and journalist who blogs at https://mrsportlyskitchen.wordpress.com

Mothering Sunday

Image of violetsWhen I was a child our parents would put us on our bikes and send us off to Sunday School at the nearest church, two and a half miles away. It was probably the only bit of peace and quiet they got all weekend.

We weren’t keen on sticking pictures of an improbably blond, blue-eyed Christ into little books while being catechised by well-meaning parish ladies, so we often faked a puncture. Continue reading

Slow-roast Pork with Garlic and Herbs

I’ve found myself making a lot of slow-cooked Sunday roasts recently. Apart from the bit where you have to get up early to get them in the oven in time, they’re such a fuss-free way of providing a generous lunch, giving you more time to enjoy the company of friends and family. This porky version has the added advantage of quite stupendous crackling.  Continue reading

Orange Ice Cream with Pistachio Biscotti

Image of citrus fruit basketI’ve gone a bit nuts over oranges this last month. I blame Catherine Phipps, whose lovely book Citrus pushed me over the edge. I’ve probably bought Suffolk’s entire stock of blood oranges, Sevilles and Jaffas on top of lemons, limes and grapefruit. More exotic varieties elude me. Continue reading

Smoked Haddock and Spinach Mornay

This is quite a retro dish but it’s so good I think it’s due a renaissance. Flaky, juicy fish, combined with spinach and the fresh pop of tomatoes, blanketed in a smoky, cheesy sauce, topped off with a crisp thatch of breadcrumbs. Heavenly. Yes, rather an over-use of adjectives there, but I think they’re justified. Continue reading

Teriyaki Duck with Stir-fried Cucumber

Image of teriyaki duck, carved

I don’t know anyone who doesn’t like teriyaki although I’m sure now I’ve said that someone will put their hand up. I love it in pretty much all its forms, authentically Japanese and Westernised, although I have yet to eat a teriyaki burger.  Continue reading

Caramelised Blood Oranges with Orange Shortbreads

I could cheerfully eat my own not inconsiderable body weight in blood oranges, they’re such a seasonal treat. Straight out of the fruit basket, sliced up with other citrus for breakfast, baked into cakes. This, though, makes a refreshing dessert, particularly good if you want something light at the end of a hefty meal.  Continue reading