I’d been bumping into Jackie and Sarah from Marsh Pig Salami at farmers’ markets and food fairs for a while and I’d tried their award-winning products and liked them. Then I noticed a tweet from Jackie talking about their curing and smoking course. They had a curing and smoking course? I wanted to be on it. Continue reading
It wouldn’t surprise me if yet-to-be discovered scrolls revealed that saffron was among the gifts given by the Three Wise Men that Christmas long ago. Forget frankincense and myrrh, ounce for ounce, good quality saffron actually costs more than gold. It’s the world’s most precious spice. Continue reading
Actually Mrs Portly goes to the Aldeburgh Food and Drink Festival every year but this year I actually got my hands dirty (literally – egg and breadcrumbs – more on that later) and what a fantastic weekend it was. Continue reading
The highlight of the Suffolk foodie calendar for me is the annual Aldeburgh Food and Drink Festival at Snape Maltings. It’s a non-profit making event designed to showcase the many excellent food and drink producers we have in this part of the world and it’s how I’ve met many of the people who’ve featured on these pages and whose food I have cooked and eaten. Continue reading
Then our friends Anna and Brian invited us to their house in Kerry for a few days and the memories came flooding back – the sights, yes, because Kerry is one of the most beautiful counties in the whole island of Ireland – but also the tastes. Continue reading
It’s only been nine months since I launched Mrs Portly’s Kitchen, but as it’s traditional round about now to look back over the year, I thought it might be fun to share the 10 most popular posts so far. Continue reading
Him Outdoors remarked the other day that the tagline on this blog is “A Suffolk Aga Saga” and maybe I should be reflecting that a bit more in my recipes.
So this dish is made with hand-reared Suffolk pork from our friends Karon and Simon and Chatburn Farm apple juice made by another friend, Jamie. Thanks chaps. Let’s have a rousing cheer for all small-scale local producers. Continue reading
Most people, faced with forcible retirement at the age of 70, would look forward gratefully to a well-earned rest.
Not Don Lear. He started a new business. Continue reading
You could say they left me feeling sour and cost me loads of dough. Until recently, my attempts at making sourdough bread have been fairly disastrous. Continue reading