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Olivia Potts is a food writer and cook. She is Spectator Life's Vintage Chef and you can see some of her other writing here. She tweets @_Poots_

How to make a smashing almond brittle

A sweet treat that won’t crack your teeth – honest!

How to cook classic canelés

These custard-filled cakes take the crème brûlée to the next level of deliciousness

How to bake Bonfire Night toffee apple cake

A surefire way of turning the perennially disappointing ‘treat’ into a thing of beauty

Don’t put jelly in my trifle — I may throw a wobbly

My recipe harks back to the one by Hannah Glasse in 1747

How to make smoky pumpkin and bacon soup

A reviving and delicious recipe, just in time for Halloween

How to make cheat’s risotto

A recipe to follow when the thought of doing anything other than opening and closing the oven door is overwhelming

How to bake creme brûlée cupcakes

Making cupcakes sophisticated involves light sponge and lashings of silky custard

How to bake perfect spelt bread

A recipe for bread that’s doesn’t require skill, implements or fancy ingredients

How to bake a messy but magical plum cake

Home baking is about cosiness, not perfection

How to bake perfect brioche

Creating beautiful brioche takes planning, perseverance and a whole lot of eggs

Mussel memories: How to cook perfect moules marinière

Knocking up a steaming bowl of moules is quick, easy and guaranteed to conjure the holiday spirit at home

A pavlova for glamorous women and stoic girls

This is the most impossibly bewitching pudding.

Wake up to the English version of the croissant

Not all buns are created equal. So let me introduce you to the mother bun, the bun to end all buns: the morning scroll bun.

A strawberry cheesecake for the Great British Summer

It’s easy to forget quite how joyful strawberries are when you’ve been eating them for 28 years.

The joy of ugly food

It’s time to embrace ugliness in cooking.

How to be confident with custard

I’m pretty sure I’ve finally cracked custard.

What will Brexit mean for British food?

The EU has transformed the way we buy, cook, eat and think about food.

Blancmange is either ignored or despised: here’s how to make one that’s neither slimy nor bland

Much more subtle than its lurid cousin the jelly, it never belonged at children’s parties