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.
Like Father Christmas, I’m making a list, and checking it twice. I have scoured the food and drink world to bring you the greatest and most varied gifts for Christmas 2021. Entirely coincidentally, those who are obliged to buy presents for me can consider this my Christmas list, but I hope it will also provide
If you’re looking for an alternative to Christmas cake (or an addition to it), then panforte is the bake for you. Sufficiently similar to our traditional Christmas cake in its flavours of Medieval spice, dried fruit and candied citrus that it can’t fail to evoke the Christmas spirit, it is still entirely distinctive. Panforte is
People are always disproportionately impressed by hasselback potatoes. Disproportionately because they are one of the easiest potato-based sides to make: just a few knife cuts, and tossed in some olive oil. They don’t require the par-boiling or roughing up of roast potatoes, and are less fragile than the simply boiled variety. As well as being
The number of different mince pies available in 2021 is staggering – more mince pies, frankly, than you could shake a stick at. And with all of them boasting about their vine-ripened fruits, their rich pastry, and the myriad boozed, how do you navigate the groaning supermarket shelves? We’ve tasted and tested until we had
There are all sorts of things we’re prepared to do once December rears its head, that we’d absolutely turn our noses up at in a less festive month: back to back parties, kitsch decorations, adding spices to anything that stands still long enough, engaging with relatives we normally avoid. And there are certain foods and
28 min listen
Theo Fennell is a jewellery maker. He has been designing and making jewellery in Fulham, London for over forty years and in 2008 founded The Original Design Partnership. On the podcast, he talks to Lara and Liv about his childhood growing up in the colonies during the last days of the British Empire. He gives
Nine months ago, after a decade spent in London, I moved to Lancashire. Although I’m a northerner born and bred, I’m from the northeast, between Newcastle and Sunderland, so this was new territory for me. Keen to assimilate, I was ready to get stuck into some of the dishes the area is famous for: Eccles
There are some dishes on which I am well aware I hold strong opinions: toast (well done but not burnt, real butter, generously spread; must be eaten hot), crumble (crunchy, not soggy, lots of it; simply must be served with custard, ideally cold), roast chicken (cooked hot and fast, with more butter than is sensible,
21 min listen
Dee Rettali is an artisan baker. She founded Patisserie Organic in 1998, and afterwards the Fortitude Bakehouse in London. She is the author of Baking with Fortitude: sourdough cakes and bakes. On the podcast, she tells Lara and Liv about enjoying tinned fish, relying on the custom of cyclists in lockdown, and learning from 1970s
Marble cakes are a simple concept, but such a satisfying bake, with that delightful reveal when you cut into the cake and expose the hidden pattern. They are made by dividing the base cake batter, and adding colouring or flavouring to one part of it, and then mottled by dolloping light and dark batter alternately
I must have written thousands of words about my love of stews, braises, and slow-cooked dishes, but osso bucco must be one of my longtime, unchanging favourites. Osso bucco comes from the Northern Italian region of Lombardy, and is made from braised veal shanks. It’s a cut that not only benefits from, but really needs,
30 min listen
Rachel Roddy is an author and food writer based in Rome. She has written for several publications, including the Financial Times, the Telegraph, Food and Wine, The Spectator, and has a weekly column in the Guardian. On the podcast, Rachel talks to Lara and Liv about growing up in Hertfordshire, coping with an eating disorder,
Chocolate cake comes in many different guises: from the dark and rich, to the sweet and simple. For me, it’s not like the ultimate cookie, or the perfect brownie: I don’t believe that there is one, definitive chocolate cake. I do not spend my days searching for the platonic version; trying to rank a chocolate
34 min listen
In this week’s episode: Who is Eric Zemmour – can he take on President Macron? In our cover story this week, Freddy Gray looks at the rise of Eric Zemmour, the TV presenter who looks set to stir up French politics ahead of next year’s election. Freddy is joined on the podcast by Sophie Pedder,
What is it about retro food? I don’t mean nostalgic food, from school dinner favourites to your grandmother’s signature dishes. I mean food you’ve probably never even tried. Thoroughly old-fashioned dishes that nevertheless light up your culinary imagination — or at least mine. I’m talking devilled eggs. Prawn cocktail. Beef stroganoff. Perhaps it’s because many
29 min listen
Laurie Woolever is a writer and editor, and for nearly a decade worked as the assistant to the late author, TV host and producer Anthony Bourdain. On the podcast, she talks to Lara and Liv about tending to garden peas from the age of four, finishing co-writing a book with Bourdain after he passed away,
According to recent reports, we might be looking down the sharp end of a turkey-less Christmas. Kate Martin of the Traditional Farm Fresh Turkey Association has warned that a lack of European farmhands means that Britain could be facing a turkey shortage this December. Turkeys have been synonymous with British Christmas dinners since the Victorian
It’s not terribly surprising that the apple Charlotte is often mistakenly attributed to French chef Marie Antoine Carême; the so-called first celebrity chef is credited with inventing everything from the chef’s tall toque hat to the taxonomic arrangement of sauces, via creating an entirely new system of dining and service. Some of these have more
38 min listen
In this week’s episode: with the energy crisis picking up pace who are set to be the winners and losers in this cold war for gas? Domestically we are seeing queues for petrol, rising gas prices all in the face of the Government’s net-zero agenda. And internationally things are looking just as turbulent, with China
Two years ago, I enrolled on a butchery course. I rather fancied seeing how the sausage was made, and also envisaged taking home handsome pork chops and having an ‘in’ when I needed to order my Christmas turkey. But the amateur course was no longer offered by my local college. So instead of a four-week,