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.
Our friend Colin is back in the news again. This time, it’s not his name that has caused a storm – Colin’s many fans may remember M&S filed an intellectual property claim against Aldi back in April in an attempt to stop them from selling their copy cat-erpillar Cuthbert. Rather, it’s the suggestion that he may have been present at the
If these chocolate chip cookies are my only achievement for the entirety of last year’s lockdown, I think I’ll be satisfied: crisp and buttery on the outside, fudgy and sweet within, with pools of dark chocolate, and just the right amount of salt. As ever, with baking, there are always substitutions you can make, if you
Lardy cake has a branding problem. We don’t mind puddings or cakes which explicitly announce their richness or decadence — death by chocolate, chocolate nemesis and devil’s food cake all remain popular. We actively embrace the hedonistic butteriness of croissants, along with brioche and puff pastry. Or consider the Betty’s Fat Rascal, which has achieved
What is ‘immigrant food’? In America, the answer can be just about anything — from burritos to bibimbap to burgers. In a country shaped by immigrants, there is little else but immigrant food. But while some food cultures are firmly embedded in the American mainstream, well-mixed into the fabled ‘melting pot’, others are not. This
The humble pork pie has held its place in English culinary history for hundreds of years and now it finds itself embroiled in the latest Westminster plot to oust the Prime Minister. This iconic lunchtime staple may look simple to pull off but, just like the current political manoeuvres of SW1A, it’s far from a small undertaking. Although crust pastry predates
25 min listen
Ed Smith is a food writer and chef who started his acclaimed blog Rocket and Squash while he was working as a solicitor. On today’s podcast, he tells Liv and Lara about how his passion for good food started, why he left the world of law, the changing nature of the London food scene, and
Chicken forestière Unlike loads of my other favoured stews, this one doesn’t take hours on the stove or in the oven. I can’t pretend it’s a ten minute start-to-finish dish, but it is one you can start after work and comfortably finish in time for dinner – and after the initial time investment, you can
I’ve said many times that I am not a food purist: I like shortcuts and variations, I have a massive soft spot for oven pizzas, and no time at all for those who are sniffy about prepared food or ingredients. I don’t think there’s anything to be gained by being categorical or dictatorial about food
There’s always a bit of a post-Christmas sag, isn’t there? The presents have been piled up but not actually put away yet, the tree is dropping needles like there’s no tomorrow, and those final bits and bobs of leftovers in the fridge aren’t looking terribly appealing (a weary parsnip and some withered peas do not
24 min listen
Poppy O’Toole runs Poppy Cooks on TikTok, where she shares cooking videos with her two million followers. She trained as a chef at a Michelin-starred restaurant, and lost her job in March 2020 because of Covid. She started Poppy Cooks to pass the time during lockdown. Her potato series, which got millions of views, made her
It is undeniably stew weather. I am, I’m afraid, one of those people who grimace all the way through summer, longing for autumn, thinking of fall-clichés: big cosy jumpers, afternoons spent reading on the sofa with a blanket, an excuse to bring out my knitting, rain drumming on the windows. Predictably, my greatest reason for
Well, Christmas may be complete, but the festivities are far from over: the new year is just around the corner. As we stare down the barrel of the end of the decade, we’re not quite ready to give up the cheese board, the doorstep-sized leftover sandwiches, or remove our hand from the Quality Street box.
I’d always assumed that the hummingbird’s cake derived its name from its unapologetic sweetness: a cake so singing with fruit juice and soft caramelly sugar that it charms the (humming)birds from the trees. The origins may in fact be more prosaic: originally called the Doctor Bird cake, it was named after the national symbol of
I’m going to keep this short, because if you have flung yourself into the festivities, or simply survived them, and are now sizing up piles of leftovers wearily and warily, the last thing you want to do is read a blog post. If that’s not the case, please feel free to trawl my archives and
Turkey curry, as a means of using up festive leftovers has become something of a joke: the turkey curry buffet in Bridget Jones is the true low point of Bridge’s festive calendar. The prospect can strike fear into the most Christmas-spirited of souls. But actually, on boxing day, or the day after, the last thing
44 min listen
Beatrice ‘Bee’ Wilson is an acclaimed food writer and journalist, who has authored several books on topics from how bees make honey to the history of the sandwich. On the podcast, Bee discusses the fad of clean eating, how the internet has changed food culture, working with her charity TasteEd, her time as a contestant
I watch a lot of Great British Bake Off. I’d like to say it comes with the baking territory, but the truth is, I’m simply hooked. I love all of it: the triumphs, the disasters, the crap jokes, the obscure technicals, all of it. My dedication to GBBO has taught me a couple of things:
I wish I were someone who was organised and neat, someone who excelled at making organised and neat lists, and then methodically ticking off each item on completion. But that will never be me. And that is why, despite my best efforts, I found myself in Newcastle on a rainy Northumberland Street one year trying
Christmas brings out the best and the worst in me. It’s a chance to give in to my inclination to feed all my nearest and dearest at once, and also to show off a bit. I love the prep, from the shopping lists to the veg peeling, and I love the wind-down, from the leftovers
Christmas baking should be a source of joy. It should be something we look forward to, a break from the hectic organisation of dozens of presents, reams of wrapping paper, cosy-but-thoughtful decoration, enormous meals, endless Christmas parties, and stressful hosting. But Christmas baking can take on a life of its own: fruit cakes that ‘should’
