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_

Spaghetti and meatballs recipe

This household classic is the ultimate crowd pleaser whichever day of the week you make it.

Summer pudding recipe

Try adding gooseberries to this summer classic for an extra burst of flavour

Recipe: Hummingbird cake

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 recipe

Scotch eggs are simple to make when you know how. Make in advance and pack for a lunch or picnic.

Hasselback Potatoes recipe

Guests are always disproportionately impressed by this easy and adaptable side dish

Recipe: Prawn Cocktail

It’s hard to take a prawn cocktail seriously. The pink, gloopy sauce, the (seemingly obligatory?) martini glass for presentation, the…

Recipe: Bakewell tart

Northerners take their puddings seriously: Eccles cakes from Manchester, sticky toffee pudding from Cartmel, and Bakewell tart from Derbyshire. These…

8 film & food pairings to liven up your movie nights

If it’s true that we eat first with our eyes, then watching films can be an exquisite torture: shots filled…

Recipe: Waldorf salad

You don’t see Waldorf salad so much nowadays. It’s a simple dish: raw celery, apple, grapes and walnuts, tossed in…

Recipe: Pink lemonade jelly

The onset of summer makes me feel giddy. And it seems from those piling into beer gardens and loading up…

Recipe: Spotted Dick for grown ups

Transform this school dinner staple into a sophisticated pudding with our Vintage Chef Olivia Potts

Percy pig turns vegetarian

On Wednesday, Marks and Spencer announced that their cult sweet-treat, Percy Pigs, had gone completely veggie. The fruit flavoured, smiling…

Recipe: Hot cross bun ice cream

Make the very most of those leftover hot cross buns and master a delicious Easter dessert

Recipe: Date & walnut cake

Vintage Chef Olivia Potts brings you a cake that eschews the multi-coloured glitz of instagram in favour of old fashioned flavour

Recipe: Blueberry muffins

Make breakfast the American way with these delicious blueberry muffins, from our Vintage Chef Olivia Potts

Recipe: Sticky toffee pudding

Vintage Chef Olivia Potts reinvents this family classic with a gloriously thick sauce and sponge infused with dates and mixed spice

Recipe: Cottage Pie

Vintage Chef Olivia Potts brings you a step by step guide to cooking the ultimate comfort dish

Recipe: Barmbrack tea bread

Our Vintage Chef brings you a tasty St Patrick’s Day bake – follow tradition and hide a fortune-telling surprise inside

Recipe: Baked Custard

Vintage Chef Olivia Potts brings you a make-ahead wonder that melts in the mouth

Recipe: Buttermilk Blueberry Pancakes

Blueberries and buttermilk put a delicious twist into your pancake mix

Recipe: Welsh Cakes

The perfect dish to mark St David’s Day

Recipe: Marmalade Steam Pudding

Raid your cupboard for jars of marmalade to pull together this gorgeously glazed crowd pleaser

Recipe: Scallop & Crab linguine

Our Vintage Chef Olivia Potts creates the ideal valentine’s dinner using luxurious ingredients that are simple to combine

Recipe: Rhubarb Upside Down Cake

Vintage Chef: bake a cake that packs a punch with rhubarb flavours and a burst of colour

Recipe: Cullen Skink Soup

This Scottish soup has one of the most pleasing names in culinary history – here’s how to cook it for Burns Night

Recipe: Marmalade

Vintage Chef Olivia Potts shares a family marmalade recipe that is ripe for the Seville orange season