Olivia Potts

French connection: how to make cherry clafoutis

Illustration by Natasha Lawson 
issue 11 September 2021

My daydreams at the moment follow a predictable theme. I am on holiday somewhere balmy, with a carafe of cold white wine in front of me. Someone handsome has just brought me a large bowl of salted crisps, unbidden but very welcome, and the greatest responsibility I have is finishing the book that I’m reading.

The reality has been a little more prosaic. I am at my Manchester dining table, nursing a cold cup of tea, as the rain falls so heavily it’s like sitting in a drum. I’m sure I’m not alone: changing rules, quarantines, vaccination certificates, or simply the sheer weight of anxiety mean that the majority of us have spent this summer in the UK. I would give my eye teeth for a proper holiday.

If I could choose, I’d be in France. Nothing fancy, a small town somewhere warm, with cobbled streets, a good boulangerie, and a little bar-tabac that serves some kind of small, strong drink I’ve never heard of.

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Olivia Potts
Written by
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.

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