Olivia Potts

Olivia Potts is a former criminal barrister who retrained as a pastry chef. She co-hosts The Spectator’s Table Talk podcast and writes Spectator Life's The Vintage Chef column. A chef and food writer, she was winner of the Fortnum and Mason's debut food book award in 2020 for her memoir A Half Baked Idea.

How to make perfect scones

13 July 2024 9:00 am

I am evangelical about scones as a gateway bake – they are the perfect entry point for the nervous baker.…

You shouldn’t be afraid of steak tartare

29 June 2024 9:00 am

Whenever I think of steak tartare, I can’t help but remember a heartbreaking passage in Nigel Slater’s memoir Toast. Slater,…

The pleasure of reliving foreign travel through food

22 June 2024 9:00 am

Russian hand pies, Polish chlodnik, Turkish fruit compote and a Latvian trifle are among the many dishes recreated in Edinburgh by the globetrotting Caroline Eden

How to make elderflower cordial

15 June 2024 9:00 am

I have a complicated relationship with elderflower cordial. I love taking ingredients that have short seasons, preserving and squirrelling them…

The not-so-French roots of chicken cordon bleu

1 June 2024 9:00 am

We all have our quirks when it comes to cooking. I have clear mental blocks over what is and is…

‘Terribly chic’: how to make chouquettes

18 May 2024 9:00 am

I have become obsessed with the French idea of goûter, the time in the afternoon when French schoolchildren have a…

How to make ham and parsley sauce

4 May 2024 9:00 am

Poor old parsley sauce. As someone who writes regularly about old-fashioned food, it often feels that we are living through…

How Linzer torte stood the test of time

20 April 2024 9:00 am

Linzer torte has quite the claim to fame: some assert that it’s the oldest cake in the world; others that…

Tricky but delicious: how to make the perfect pretzels

6 April 2024 9:00 am

My husband is obsessed with pretzels. The joy that a slightly warm, soft baked pretzel brings him is disproportionate. And,…

You are what you don’t eat

16 March 2024 9:00 am

In the past, the ability to preserve food depended largely on people’s means, making Eleanor Barnett’s history of food waste also a history of changing attitudes to poverty

No nonsense in the kitchen

25 November 2023 9:00 am

The forthright food columnist Rachel Cooke has little patience with faddy eaters, ‘meditative’ kitchen tasks or the craze for Portuguese custard tarts

Be prepared to wait: how to make French onion soup like the French

11 November 2023 9:00 am

Let me be clear: this week’s recipe is not a speedy little number. You can’t knock up a French onion…

Dark, bold and perfect for autumn: how to make the perfect honey cake

28 October 2023 9:00 am

I did not plan to cook a loaf cake when I embarked on concocting a traditional honey cake recipe. The…

Glorious and nostalgic: how to make corned beef pie

14 October 2023 9:00 am

A few weeks ago I was at the super-market juggling a toddler, several heavy bags and, it transpired, no pound…

The timeless beauty of a French apple tart

30 September 2023 9:00 am

There is, as the saying goes, more than one way to skin a cat. The same could be said –…

My two tips for perfect aubergine parmigiana

16 September 2023 9:00 am

In the middle of an unpredictable Indian summer, here is a recipe from sultry southern Italy which is suitable for…