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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_

Recipe: Corned beef hash

Olivia Potts shares her version of this cheap and speedy classic

Recipe: Ultimate pasta bake

Slow-cooked ragu and a crispy topping are the stars of this comforting crowd pleaser

Recipe: Pineapple upside-down cake

An old fashioned classic to brighten up January

Recipe: Nut roast

When it comes to Christmas lunch, with so many other dishes jostling for attention, do vegetarians even need a culinary…

Recipe: three ways to spruce up brussels sprouts

Overcooking sprouts is the ultimate festive crime, but it doesn’t stop most of us doing it year on year.

Recipe: spiced red cabbage

A little judicious Christmas spicing can be completely glorious

Perfect presents for foodies

The ultimate gift guide for keen cooks and enthusiastic gourmands

Recipe: Christmas stollen

The advent calendars are out – and that means it’s also time for this delicious festive fruit bread

Go free range for turkey delight this Christmas

Olivia Potts visits one of Britain’s most outstanding turkey farms

Ditch the kitsch and give your Christmas vol-au-vents a modern makeover

These ones, on a Middle Eastern theme, make the idea retro canapé

Christmas sandwiches 2017: the best and worst

This year’s turkey sandwiches and veggie options tasted and rated

Recipe: Chocolate tiffin

Add whatever sweet treats you like to this no-bake cake

Recipe: Toffee apples

The classic Bonfire Night treat

Recipe: Pumpkin and cheese scones

A Halloween recipe that’s nothing to be scared of

Recipe: Maple granola

Reclaiming granola from the health food fanatics

Recipe: Curried cauliflower soup

An autumn soup that’s beige but beautiful

Recipe: Plum galette

A messy but magnificent autumn pudding

Recipe: Salted caramel

This silky, sweet treat should be your new stock cupboard essential

Recipe: Whisky-soaked fruit teacakes

A recipe that defies Paul Hollywood’s Great British Bake Off decree

Recipe: Hazelnut, raspberry and lemon curd roulade

Our Vintage Chef whips up her take on a retro classic

Recipe: Goat’s cheese and onion tart

A classic dish that’s a doddle to rustle up