Portly Cooks | Roasted Chicken Leg, Sun Dried Tomato and Bacon Linguine

Chicken literally goes with anything, this linguine has some of my favourite things in it; Sun dried tomatoes, bacon (everything is better with bacon) and savoy cabbage. 1 Chicken Leg 75g Linguine 2 tsp Sun Dried Tomato Pesto 3 Rashers of Streaky Bacon 1 large leaf of Savoy Cabbage 6/7 Sun Dried Tomatoes 20g Parmesan…

Portly Eats | Brunch at The Senate | Cambridge, UK

On a chilly and wet morning we made our way across market square in Cambridge to The Senate. A restaurant I have walked by thousands of times, tucked away next to St Mary’s in the city centre. The Senate is a small place with warm and welcoming staff that seated us and gave us our…

Portly Cooks | Carbonara

Carbonara, a classic Italain dish from the Eternal City itself. I have made a small sin with mine as i topped it with some finely chopped kale to give it some colour. The rest of it however, is true as far as I could to the ‘proper’ recipe… no cream. 3 Rashers Smoked Bacon cut…

Portly Cooks | Blue Cheese and Bacon Trottole Tricolore

When I lived in Abruzzo, Italy I cooked this one maybe twice a week. It’s dead easy and perfect for those evenings you really can’t be bothered to do anything fancy. It doesn’t look pretty but its tasty. 75g Trottole Tricolore 50g Blue Cheese 2 Rashers Bacon Rocket and Parmesan to garnish Cook the pasta…

Portly Cooks | Creamy Blue Cheese Pasta

This is another one of those, ‘What can I make from this?’ recipes.  50g Pancetta 50g Blue Cheese 1 Field Mushroom 50ml Creme Fraiche 75g Linguine Handful of Rocket Start off by cooking the pasta until aldente, drain and leave to one side. In a pan or wok, fry the pancetta for a couple of…

Portly Cooks | Blue Cheese and Pancetta Linguine

If you’re looking for something light to have before the onslaught of festive eating might I suggest this one, It has everything that you’ll probably have in the house ready for Christmas anyway, what could be simpler!?  75g Linguine 50g Pancetta / Bacon Lardons Handful of Rocket 30g Blue Cheese  Start by cooking the pasta…

Portly Cooks | Lentils and Lardons

I was out for a wander a few weeks ago listening to an old podcast from BBC Radio 4’s The Food Programme, the title, Raising the Pulse. I’ve never really been one for pulses, beans and lentils, aside from the ubiquitous Baked Bean. As a result of listening to the programme, I headed to the…

Portly Eats @ Pea Porridge, Bury St Edmunds

Tucked away in Bury St Edmunds is a hidden gem! Opened in 2009, Pea Porridge is truly an amazing restaurant. I went for a birthday meal and was not disappointed!  The restaurant itself is 2 converted 19th century terraced cottages, the interior is warm and welcoming with an open fire, bakers oven and pine dining…