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

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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