There are few things more hurtful to a baker than feeding a sourdough starter and chucking away the discard. And while there are lots of suggestions online for ways to use the discard, some are more palatable than others. These Scandinavian-style crackers passed the Mrs Portly taste test with flying colours. Continue reading
I’ve come late to the idea of cauliflower steaks, but I’m a convert. These are marinated in harissa for a spicy kick and topped with toasted almonds for crunch and they’re ridiculously good. Continue reading
A recipe for those nights where you want something with zing but don’t want to spend ages standing over the stove, these lamb steaks with persimmon salsa bring a bit of pizzazz to a weekday – or weekend – supper. Continue reading
Gluten-free, nutty and light, these buckwheat breakfast pancakes work just as well for a later brunch or even a starter (Valentine’s Day, maybe?). I’ve served them here with smoked salmon and a horseradish and dill cream. Continue reading
It’s Lunar New Year on Saturday, celebrated by the Chinese and other east Asian cultures, and this is the year of the dragon. You’d think I’d be a shoo-in but the Chinese zodiac designates me as a rooster. No chicken here today, though, I’m offering you a meltingly aromatic pork dish braised with star anise and fennel.
It’s occidental, not oriental, but its flavours owe much to Chinese cooking. Fennel, star anise, ginger and orange are often elements of five spice powder, although for this recipe we’re going back to the base ingredients for added freshness and punch. Continue reading
I’ve been craving winter salads this month, something fresh and lively to wake up my palate and give my stomach a break from what’s been a Christmas and New Year meat fest. This pumpkin and blood orange number hits the sweet-and-sour spot. Continue reading
A bonus post, this, as I had haggis and minced beef left over from making Rab’s Suffolk Cottage the other day. So I made some haggis meatballs, which taste much better than they sound. Continue reading
To the best of my knowledge, Rabbie Burns never set foot in Suffolk, and certainly didn’t spend his holidays in a cottage on what the tourist board likes to call our Heritage Coast. But I’d like to think he’d have enjoyed this version of a cottage pie, which uses traditional Burns Night ingredients of haggis, mince, neeps and tatties. Continue reading
This is unashamedly beige but like most brown food it tastes fabulous. Chunks of lamb braised with fragrant rosemary and orange – and beans. Let’s not forget the beans because as in a cassoulet they’re what gives this dish its creamy texture. Continue reading
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