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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 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