Olivia Potts

Food

Churros: utterly delectable and a doddle to make

Unlike donut dough, churro batter doesn’t need proving

By Olivia Potts

Food

Lemon meringue pie: a bright pudding for dark days

The lemon meringue pie is never going to be a subtle dessert

By Olivia Potts

Food

Welsh rarebit: it’s all about the beer

If you’ve only had cheese on toast before, Welsh rarebit is a revelation: smooth, strong, and deeply savory

By Olivia Potts

Food

Beef stroganoff: rich and punchy when made properly

This was a dish which was made for the ruling Russian classes, which sets it apart from the usual cheap and cheerful casseroles

By Olivia Potts

Food

Mincemeat-baked apples: why end the indulgence?

Can Christmas food be justified in January?

By Olivia Potts

Drink

Brandy snaps: the festive lift we all need

While brandy snaps look similar to the Italian cannoli, they are far, far easier to make

By Olivia Potts

Drink

Toad in the hole: don’t judge a dish by its name

The components of a toad in the hole are now both few and fairly consistent: sausages, batter and fat

By Olivia Potts

Drink

How to make a substantial Scotch egg

A well-seasoned, slightly fatty sausage does a lot of the leg work for you

By Olivia Potts

Drink

Braised lamb shanks: a flavorsome one-pot

Braising should render the meat or vegetables extremely tender

By Olivia Potts

Drink

Cook like a royal: inside the Queen’s Christmas pudding recipe

For all their embracing of modern social media, the royals are traditionalists when it comes to their puddings

By Olivia Potts

Drink

Cornflake tart: a retro dish that conjures up British schooldays

Food has the power to evoke nostalgia like almost nothing else

By Olivia Potts

Drink

Homemade honeycomb is the perfect lockdown pick-me-up

Making honeycomb has always felt to me like one of the purest forms of kitchen magic

By Olivia Potts

Drink

Chicken forestière: a simple yet sophisticated stew

It’s a simple dish, but one that punches above its weight

By Olivia Potts

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