About Linda Duffin

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

Spring Salads

It’s that time of year when you crave crisp, crunchy salad stuff: anything, really, other than the stodge that’s kept you going through what has been a ridiculously long winter.

The weather here in the UK has spun dizzily from wet, cold, and wintry to (probably deceptively) hot and sunny. It’s hard to keep up but while we bask, however briefly, in glorious sunshine, here are some springtime recipes that involve a minimum of cooking. Put your sunnies on and dig out the garden furniture from the shed ….

Broad Bean and Goat’s Cheese Salad:

Image of broad bean and goat's cheese salad

Asparagus and Freekeh Salad:

Image of Asparagus and Freekeh Salad

Hot and Spicy Steak Salad:

Image of hot and spicy steak salad

Chicory, Stilton and Hazelnut Salad:

Image of chicory, Stilton and hazelnut salad

Melon Salad:Image of melon salad

Rhubarb and Raspberry Brownie

Image of rhubarb growingIt’s been such a long winter but the first tender young stems of rhubarb are finally springing up in the kitchen garden. There aren’t enough yet to go to town with but I really wanted to taste some, so I mixed a few stalks with a handful of last year’s frozen raspberries to make this sumptuous brownie. I love the contrast between the rich, sweet chocolate and the sharp fruit. Continue reading

Hunter’s Rabbit

Image of Stephen David

Stephen and a spit-roasted rabbit

It’s nearly Easter and as regular readers will know, I like to make a rabbit recipe round about now. After last year’s laughably scary bunny-shaped terrine, I needed to redeem myself and fortuitously, someone gave me a rabbit the other day.  Continue reading

Pistachio Shortbreads

Image of shortbread prickerI have a weakness for auctions, antiques fairs and junk shops. I love prowling round looking for bits and pieces to add to my already overloaded shelves. There’s scarcely a cupboard in the house that doesn’t contain assorted plates, bowls and what dealers these days call kitchenalia. Hideous word. Continue reading

Bruschetta with Peppers and Smoked Anchovies

These tangy, spicy little snacks are just the job for a quick lunch or as part of a tapas spread and they transport you from the depths of an English winter to summer in Spain. I make the red pepper sauce so often, here and in Catalunya, that it’s become known in the family as Salsa Linda. Continue reading