About Linda Duffin

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

Audley End and Mrs Crocombe

Image of Audley EndHave you met Avis Crocombe? You really should. In the 1880s she was head cook to Lord and Lady Braybrooke at Audley End, a lovely old house near Saffron Walden in Essex. But 180 years after her birth she’s come roaring back to life as an internet sensation. Continue reading

Eve’s Apple Pancake

Image of Adam's Luxury and Eve's CookeryThis recipe is based on one from a wonderful old cookery book called Adam’s Luxury and Eve’s Cookery. Published in 1744, it is the earliest book I’ve seen which is largely vegetarian. The first half (Adam’s) is devoted to kitchen gardening, and the second (Eve’s) to recipes. It wasn’t a feminist era. Continue reading

Brexit Pie

I thought it was a joke when I heard that some enterprising company was selling so-called Brexit Boxes, a stock of freeze-dried meals (and a water filter and fire starter) to see householders through any food shortages following a No Deal Brexit. I laughed even harder when I realised they were charging nearly £300. Continue reading

Remembering Matthew Locricchio

My friend – our friend – Matthew Locricchio was the loveliest, warmest, funniest and most generous and talented man. You’ll probably have gathered from the past tense that Matthew is no longer with us. You’d be right but in another way you couldn’t be more wrong.  Continue reading

Mutton Chops Masala

Milk-fed lamb makes sense if you’re living in a culture where you cook on an open fire and long, slow braises are pretty much out of the question. Who wouldn’t prefer something you can chew easily after giving it a quick flash in the pan?

But for those of us with more options it makes sense, to me anyway, to opt for something that’s had time to mature and develop flavour. I love lamb, preferably one that’s had time to roam the fields and put on a bit of heft. But if I can lay my hands on some hogget or mutton, I’m a happy woman. Continue reading

Pomegranate Poussins

There’s something pathetically froggy about spatchcocked poussins but my word, they taste good and they cook a lot faster, staying deliciously juicy. They make a fabulous supper and a very good dinner party dish. Minimum effort, maximum flavour. Continue reading