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.
When I was little, toasties were my father’s domain. Many of his fillings cruelly haven’t made it on to mainstream toastie menus (tinned chicken curry was my mother’s favourite) – but his corned beef and onion one has stood the test of time in our household, and toasties remain a mainstay in my grown-up home.
39 min listen
This week: the haunting of Rishi Sunak. In her cover piece for The Spectator Katy Balls says that Rishi Sunak cannot escape the ghosts of prime ministers past. She is joined by former Chief Secretary to the Treasury and New Statesman contributor David Gauke to discuss pesky former PMs (01:05). Also this week: In the magazine Julius
Do you know what you were doing at 10.03 a.m. last Tuesday? Or what you had for breakfast three weeks ago? I don’t. You probably don’t either – unless you’re a spy, or you’re putting together an alibi for a murder. But like millions of parents, I know these things about my son. Not because
When we were little we used to go on holiday to the same place in Brittany, a picturesque, quiet coastal town. There wasn’t a lot to do there for children, but I always looked forward to the holidays because of the food. It was the first time I was exposed to French food, and it
‘This is a book about how you don’t get over it,’ You Are Not Alone begins. If you’re new to bereavement, looking for a way through the death of a loved one, perhaps this doesn’t scream of optimism. But Cariad Lloyd’s warmth, generosity and gentle pragmatism makes her book one of the most reassuring I
20 min listen
Harriet Hastings is the founder of hand-iced biscuit delivery company Biscuiteers which delivers over 2 million biscuits worldwide every year. On the podcast she speaks to Lara and Liv about growing up as a fussy eater, the trials and tribulations of starting her own business, and her desert island meal. Photo credit: Mark Harrison
Apple pies are synonymous with domesticity: both here and across the pond, the image of an apple pie, fresh from the oven, possibly cooling on a windowsill, speaks of family, and of homeliness. While they’re not difficult to make, they take time and care, and the making of one is an act of love. Perhaps
I always feel pulled toward citrus at the start of the year. Initially it was subconscious: I’d just find myself in the kitchen making a lemon drizzle cake. But now I actively plan my citrusy January. As Christmas recedes, I make notes of recipes that I’m craving, and almost all of them call for a
28 min listen
Luke Farrell is a restauranteur and founder of two of London’s fieriest new openings, Plaza Khao Gaeng and Speedboat Bar. He has spent the last few years dividing his time between Thailand and his nursery in Dorset, where he grows a ‘living library’ of south-east Asian herbs and spices. On the podcast they discuss memories of Chinese cuisine,
I love pasta bake more than is reasonable: I would struggle to name a dish that brings the same level of comfort even from first thought. From the moment I consider making one, I am already reassured: confident in the knowledge that it is a dish which will deliver everything that is required for culinary
If you read only the title of Charlie Taverner’s book Street Food you could be forgiven for assuming it was an exploration of the stalls that line the trendier streets of our cities, offering bibimbap and bao, jerk chicken and jian bing. But the author’s focus predates brightly coloured gazebo hoardings and polystyrene packaging and
Duck à l’orange is so deliciously retro, it’s almost a cliché of kitsch. It seems hard to believe that there was a time when it was genuinely regarded as elegant, or subtle-flavoured, let alone exciting; that it wasn’t always a byword for naff. But as its name suggests, duck à l’orange had chic origins. And
22 min listen
Amber Guinness is a cook, author, journalist and co-founder of The Arniano Painting School. Her first book, A House Party in Tuscany, is out now. On the podcast she discusses growing up in Tuscany, how to host a successful Tuscan dinner party and the best places to eat in Florence.
I tend to hunker down on New Year’s Eve, eschewing parties for my own home. Even when I was young, the prospect of sleeping on someone else’s floor or braving the night bus home in the early hours of the morning didn’t really appeal. But sometimes I worry that that can lead to the night
23 min listen
On this episode, Owen Matthews examines the original sin of Russia’s exiled media (00:44), Christopher Howse says Handel’s Messiah is as much a Christmas tradition as a pantomime (09:08), and Olivia Potts gives her recipe for boiled fruit cake (18:01). Get the full recipe to Olivia’s boiled fruit cake here: https://www.spectator.co.uk/article/a-last-minute-alternative-to-christmas-cake-boiled-fruit-cake/
This time last year, I was disgustingly well organised. Awaiting the arrival of my first baby, with a late December due date, I’d ensured everything was squirrelled or squared away. I’d bought all my presents by October, wrapped them by December; I’d made my Christmas cakes and bought my Terry’s Chocolate Orange. For the first
‘This dish is very you,’ my husband says, as I serve up 650g of melted, boozy cheese to the two of us for a weekday lunch, alongside a teetering pile of bread cubes. He is, I’m afraid, right: it really is my favourite kind of eating. There’s nothing better than a communal pot in the
25 min listen
John-Paul Flintoff is a journalist, writer and artist who has written a number of books including his most recent, Psalms for the City: Original poetry inspired by the places we call home. On the podcast they discuss John-Paul’s early aversion to peas, memories of his mother’s experimental cooking and how food aided his recovery from
I am incapable of throwing anything away in the kitchen. In my fridge, there must be at least half a dozen pots of bits and bobs, dishes of leftovers and scraps. In my freezer, a bag of parmesan rinds has filled slowly, each intended to be chucked into a pot of soup or stew to
22 min listen
Myleene is a singer, presenter and businesswoman, and Jamie is a restauranteur with a number of restaurants to his name. Together they have created the home meal kit My Supper Hero, which aims to provide great food and champion sustainable packaging. On the podcast they talk about their earliest memories of food, the monotony of
