Linda Duffin
Linda Duffin is a writer and journalist who has variously worked as a war correspondent, a news reporter and presenter and a business reporter. Her c.v. is now so absurdly long that she leaves off the first 15 years. She has worked in newspapers, TV and radio and online, and runs her own media company based in Suffolk and London.

As a self-confessed food fiend and all-round (we use the phrase advisedly) greedy person, she writes a food blog called Mrs Portly's Kitchen, where she shares recipes, rants and random musings about her favourite food producers and products.

The website is

Entries by Linda Duffin

Kickin' Smoked Chicken

(0) Comments | Posted 24 July 2014 | (17:12)


Chorizo crisps are something I discovered recently and I think they're probably mildly addictive. Easy to make, they are a fantastic addition to this main course summer salad. It's something you can throw together very quickly, with the delicate smoked chicken given a...

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Herby Ravioli With Pangrattato

(0) Comments | Posted 17 July 2014 | (18:12)

Our friend James came to stay last week and said he wanted to try his hand at making ravioli. I think he'd read my recent post describing my first attempts at pasta making and thought he could hardly do it worse.

So we made the pasta dough, whipped...

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High on the Hog in Peasenhall

(0) Comments | Posted 10 July 2014 | (17:13)


I've been racking my brains but I can't for the life of me remember which murder mystery it was that I read where the victim's last meal had been Suffolk Black Ham.

It's hardly the sort of thing a ham producer would use...

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Summer Chicken - a One-Pot Meal

(0) Comments | Posted 4 July 2014 | (10:33)


This is my version of the French classic, poule au pot. I wanted to showcase the fabulous summer vegetables from our garden, although that was partially scuppered by the discovery that something had wormed its way through all of my beautiful baby turnips.

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Fresh Apricot Conserve

(0) Comments | Posted 26 June 2014 | (21:42)


This is a French-style conserve, which means there are chunks of luscious fruit suspended in it, and it's the most popular jam I make by far.

It helps to have fruit that is ripe but still firm, so the halved apricots don't disintegrate...

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Lemon Syllabub and Lemon Finger Biscuits

(0) Comments | Posted 19 June 2014 | (20:08)


Syllabub used to be made, it's said, by the milkmaid milking her cow directly into a jug of cider. I don't know if that's true but I hope so.

In its original form - it goes back at least as far as Tudor...

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Elderflower and Buttermilk Pannacotta

(0) Comments | Posted 12 June 2014 | (22:08)


I think the best pannacotta I ever ate - in fact I think it was the first I ever ate - was years ago in Italy when I was doing a television feature on the Slow Food movement.

The lovely Slow...

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(0) Comments | Posted 5 June 2014 | (21:30)

I haven't been this excited about a cookery book since I first got my hands on Yotam Ottolenghi's. Are you sniggering at the back again, Portly Minor? Take 100 lines.

Persiana, published by Mitchell Beazley, is Sabrina...

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Butter Chicken - The Vish Puri Version

(0) Comments | Posted 29 May 2014 | (17:34)

2014-05-24-DSCN6548.JPG I missed a trick recently. A friend of ours, the talented Mr Tarquin Hall, is the author of a hugely entertaining series of books about a plump, food-obsessed Indian detective called Vish Puri.

Vish's third published outing was...

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Celebrating Asparagus

(0) Comments | Posted 22 May 2014 | (17:11)


You've got to love a food festival that starts on April 23 and continues until June 21. None of that namby-pamby "one weekend only" stuff for the Vale of Evesham asparagus growers.

They're onto a good thing and they know it. According to...

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Liz's Luscious Chocolate Mousse

(0) Comments | Posted 15 May 2014 | (18:46)


This is a recipe given to me by my sister Liz. It's quick, easy and absolutely scrumptious. Certain family members have been known to eat two portions at one sitting, so if you have serious chocaholics as guests you might want to make...

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Spring Vegetable Risotto

(0) Comments | Posted 8 May 2014 | (18:44)


My vegetarian friend Pippa came for a visit the other weekend, lured from the fleshpots of Oxford by the promise of gorging herself silly on asparagus.

As I've mentioned before one of the first things we did when we bought our...

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Roast Venison With Cherries

(0) Comments | Posted 1 May 2014 | (18:05)

I was lucky enough recently to be given a haunch of venison by my friend and former colleague Keith, aka The Red Chef.

As Keith owns enough weaponry to start World War III, I'm a bit nervous to confess here that I overcooked it lamentably.

It was still...

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Hello, Ducks

(0) Comments | Posted 24 April 2014 | (17:52)

I bought half a dozen duck eggs in my local deli the other day. Then I sat and looked at them.

Yes, my life is one long dizzy social whirl. Having got them I couldn't decide how to cook them.

I'd like to have done a simple dish of fresh...

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Really Quick Canapes

(0) Comments | Posted 17 April 2014 | (18:29)


Whoever first thought this up deserves culinary canonisation.

Instead of going to all the trouble of making puff pastry vol-au-vents or shortcrust shells, just buy the sort of white sliced loaf that would, I'm sure, never normally sully your lips.

In less than...

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Spicy Beer Can Chicken

(0) Comments | Posted 10 April 2014 | (21:59)


Apparently this is also known, for obvious reasons, as beer butt chicken but I think we'll stick with the slightly more euphemistic title.

The idea is that a half-drunk can of beer, inserted into the chicken in a sadly undignified manner,...

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Fast Food #5: Fish and Chips

(0) Comments | Posted 3 April 2014 | (19:46)


This picture brings it all back. Seaweedy swimming togs, sandy buckets and spades and wet towels. Your dad cleaning globs of tar off your feet with a rag dipped in petrol.

Being stuck inside a gently...

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Mothering Sunday Simnel Cake

(0) Comments | Posted 28 March 2014 | (10:32)


Simnel cakes have been around since the Middle Ages and records show that back as far as the 18th century servant girls would be allowed to raid their employers' larder supplies to make one to take home for Mothering Sunday. They're also known...

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Raspberry Syllabub Trifle

(0) Comments | Posted 20 March 2014 | (18:28)


Syllabub - a sort of boozy sweetened cream - is one of those old English desserts that's mostly fallen out of favour but deserves a renaissance. It makes a wonderfully light cloudy topping for this almost equally old-fashioned pud, the sherry trifle.


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Tons of Wontons

(0) Comments | Posted 14 March 2014 | (10:53)


I can happily eat my own body weight in dim sum but usually they're something I'd go to a restaurant for.

Then I made a pleasant but inauthentic Peking Duck (the recipe search continues) and found myself with some leftovers.

The resulting spring...

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