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

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

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