Olivia Potts

Food

Coconut ice: a no-bake treat made for the heat

If you’re put off by the perils and complexities of confectionery, then coconut ice is the answer

By Olivia Potts

Food

What makes a pasty Cornish?

Pastry has been used as both a vessel and a means of preserving for as long as cooking has existed

By Olivia Potts

Food

Petits pois à la Française: a sumptuous twist on summer greens

Early summer crops have been delayed in Britain this year, thanks to the brutal rain and cold that preceded the recent heat wave, but finally, we’re starting to see tiny tomatoes, baby figs and the first perfectly formed pea pods bursting into life. Of course, when it comes to seasonal eating, you can argue that […]

By Olivia Potts

Food

Bourbon biscuits are better home-made

Only a monster would embark on a tea break without biscuits

By Olivia Potts

Food

The secret to making mint chocolate chip ice cream

When mint ice cream originated in the American South around the time of the Civil War, it was habitually colored pink

By Olivia Potts

Food

Scalloped potatoes: a dish worth sharing

There’s always something quite soothing about reducing a pile of potatoes to slices

By Olivia Potts

Food

Pistachio soufflé: a small act of faith

There are a couple of ways to make a sweet soufflé

By Olivia Potts

Food

The art of arancini

You can use whatever risotto you have for arancini — indeed, the point of it is to use up that cold risotto which you cannot reheat

By Olivia Potts

Food

Rum baba: a boozy, make-ahead pudding

I really don’t think there’s anything nicer than knowing that you have something impressive and delicious waiting in the wings

By Olivia Potts

Food

Cinnamon buns: a true treat for the breakfast table

Yes, OK, they might be called cinnamon buns, but you can introduce whichever spices you like most

By Olivia Potts

Food

Spaghetti puttanesca: turn your leftovers into something special

The word ‘puttanesca’ is indeed derived from the Italian for ‘prostitute’

By Olivia Potts

Food

Eggs Benedict: hollandaise sauce made simple

Anyone who tells you that making hollandaise this way is incorrect or a cheat is just trying to show off

By Olivia Potts

Food

Neapolitan pizza in a pan: no fancy gadgets needed

How do you ape that hot hot hot pizza oven in your own kitchen?

By Olivia Potts

Food

Steamed chocolate pudding: the king of desserts

Proper steamed puddings are airy, fluffy, by far lighter than most cake sponges

By Olivia Potts

Food

Wild mushroom risotto is immeasurably comforting

It’s far more important to be led by how the risotto looks and sounds than what your timer says

By Olivia Potts

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