This is a lovely festive dish and makes a welcome change from meatier seasonal offerings – a wreath of tangzhong bread rolls with a luscious baked cheese centrepiece. We often have something like this on Christmas Eve, along with crudités and a selection of pickled veg, or just a chicory and orange salad. Continue reading
We’re in the middle of a mini heatwave as I write so I’m offering you two different, quick, summer-into-autumn recipes. One means turning the oven on briefly, the other doesn’t. They both feature St Jude, a lovely, lactic, soft cheese made here in Suffolk. Other cheeses are, of course, available. Continue reading
I’m a bit pushed for time this week as we have the builder in, I’m been recipe testing and prepping for Wakelyn’s Dal Festival tomorrow where I’ll be demo-ing and compering, and I haven’t yet packed for our holiday next week (burglars please note: our builder will be living on the premises). However, a few people have asked how I made the paneer tikka I pictured on social media, so here you go. You’ll be disappearing down a few internet rabbit holes so gird your loins. Continue reading
Hop on board Mrs Portly’s time machine, we’re going back to the Middle Ages, because this is my 21st century take on a medieval pottage. The secret ingredient is poudre douce, an ancient spice mix which gives depth and complexity to what’s otherwise a straightforward lentil and vegetable soup. Continue reading
It’s hot here and quite humid and the thought of turning the oven on makes me come over all queer. It’s salad days in Mrs Portly’s Kitchen. Continue reading
If you equate pies with autumn and winter, think again. This is such a light, delicious concoction, it almost floats into your mouth. Packed with summer vegetables and soft, aromatic herbs and topped with paper-thin filo, it’s a joy to eat. Continue reading
The hedgerows are foaming with elderflowers and the strawberries are ripening in the kitchen garden. It makes sense, then, to put the two together in these light, delicate elderflower buttermilk puddings. Continue reading
The Cobb salad is notable chiefly for being named after the owner of an old Hollywood restaurant, the Brown Derby, which was built in the shape of a brown derby hat. Well, bowler me over, this was Tinseltown in the 1930s. I’ll have mine with a side order of whimsy, please. Continue reading
If any toad in the hole can be considered light, this is it. Rather than solid old sausages the Suffolk Toad is filled with comparatively dainty rolls of pork (or veal or chicken) with a herby, lemony stuffing. And if that sounds as though I’m hedging my words with lots of qualifiers, well, it is a batter pudding after all. It’s really very good, though, and I’d urge you to give it a try, especially as it’s British Yorkshire Pudding Day on Sunday. Continue reading
Felled by a particularly noxious cold, all I want to eat right now is a vat of turkey broth. But if you’re looking for something light and veggie in the aftermath of Christmas you might enjoy this butternut and chard roulade. Continue reading