Anyone who has a passing acquaintance with me knows how fond I am of asparagus. My Instagram pal @stephencooksfrench (he makes good food and bad puns) even put it into verse: Linda loved asparagus/She thought it was so yummy/She slathered it with Hollandaise/And put it in her tummy.
And I cannot lie to you, I do love it served that way, but sometimes you want to ring the changes. Continue reading
I hardly dare wish you a Happy New Year but I do sincerely hope the next 12 months will be an improvement on what has gone before. If you’d like to celebrate leaving 2020 behind (and who wouldn’t?) then this is a good start to a meal and to 2021. Continue reading
Now that summer has slipped through our fingers it’s time to line up a few comforting autumnal recipes. These confit duck potato cakes can be made small enough to serve as a starter or big enough to enjoy as a main course.
I wanted to eat them with my plum and ginger chutney so the spicing is Chinese-influenced, but frankly you could make them plainer and slap a fried egg on top and they’d still be good. Continue reading
Well, Mrs Portly’s only had one week off, but I wanted to share these frankly fabulous little filo pies while redcurrants are still in season.
Crisp, buttery pastry oozing with melty Baron Bigod cheese and redcurrant jelly, offset by the sharp tang of fresh redcurrants. They’re rich but they’re tiny, just a few bites, so they’re perfect as a starter with a few salad leaves or as a warm canape. Continue reading
I enjoy a complex curry or fiddly French pastry as much as the next person, but good ingredients don’t always need a lot of faff and hours spent hovering over a hot stove.
Some of the best meals I’ve had have been the simplest – fragrant amber honey poured over thick yoghurt with a handful of chopped nuts for breakfast in Corfu, freshly caught mackerel barbecued on the beach in Ireland, home-grown asparagus drenched in salted butter. And this. Continue reading
I’m talking tempura. And fritto misto. And (can’t resist them) fish and chips. Flour, water and/or beer, a pinch of salt and a lot of oil. What? It’s my party and I’ll fry if I want to. Continue reading
These mini ham terrines are spiked with cornichons and capers and gosh, they are good. They make perfect individual portions either as a generous starter or, with some crusty bread, salad and pickles, a light lunch or supper. Continue reading
Like half the country, apparently, I’ve been felled by a particularly filthy cold. Chicken soup is a traditional remedy and this spicy, Thai-style broth is warming, healthy and deeply comforting. Continue reading
After Hallowe’en you could be forgiven if you were sick of the sight of pumpkins, but they give a wonderful autumnal flavour and texture to this spicy main course soup. Continue reading
No, I haven’t lost my marbles. I know peas are green by default. This recipe, though, also uses marrowfat pea flour from Suffolk company Hodmedod’s, trailblazers in the production and promotion of British-grown beans and pulses. Continue reading