This household classic is the ultimate crowd pleaser whichever day of the week you make it.
Try adding gooseberries to this summer classic for an extra burst of flavour
Packed full of smushed ripe bananas and crushed pineapple, this cake is dense and moist, lightly spiced with cinnamon and stuffed with handfuls of chopped pecans.
Scotch eggs are simple to make when you know how. Make in advance and pack for a lunch or picnic.
Guests are always disproportionately impressed by this easy and adaptable side dish
It’s hard to take a prawn cocktail seriously. The pink, gloopy sauce, the (seemingly obligatory?) martini glass for presentation, the…
Northerners take their puddings seriously: Eccles cakes from Manchester, sticky toffee pudding from Cartmel, and Bakewell tart from Derbyshire. These…
If it’s true that we eat first with our eyes, then watching films can be an exquisite torture: shots filled…
You don’t see Waldorf salad so much nowadays. It’s a simple dish: raw celery, apple, grapes and walnuts, tossed in…
The onset of summer makes me feel giddy. And it seems from those piling into beer gardens and loading up…
Transform this school dinner staple into a sophisticated pudding with our Vintage Chef Olivia Potts
On Wednesday, Marks and Spencer announced that their cult sweet-treat, Percy Pigs, had gone completely veggie. The fruit flavoured, smiling…
Make the very most of those leftover hot cross buns and master a delicious Easter dessert
Vintage Chef Olivia Potts brings you a cake that eschews the multi-coloured glitz of instagram in favour of old fashioned flavour
Make breakfast the American way with these delicious blueberry muffins, from our Vintage Chef Olivia Potts
Vintage Chef Olivia Potts reinvents this family classic with a gloriously thick sauce and sponge infused with dates and mixed spice
Vintage Chef Olivia Potts brings you a step by step guide to cooking the ultimate comfort dish
Our Vintage Chef brings you a tasty St Patrick’s Day bake – follow tradition and hide a fortune-telling surprise inside
Vintage Chef Olivia Potts brings you a make-ahead wonder that melts in the mouth
Blueberries and buttermilk put a delicious twist into your pancake mix
Raid your cupboard for jars of marmalade to pull together this gorgeously glazed crowd pleaser
Our Vintage Chef Olivia Potts creates the ideal valentine’s dinner using luxurious ingredients that are simple to combine
Vintage Chef: bake a cake that packs a punch with rhubarb flavours and a burst of colour
This Scottish soup has one of the most pleasing names in culinary history – here’s how to cook it for Burns Night