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_

Pineapple granita recipe

This dish is about as close as I’m going to get to sitting on a beach sipping a frozen cocktail anytime soon.

Chicken Caesar Salad recipe

Chicken is now the crowning ingredient of this salad but it wasn’t always so.

How to make the perfect toastie

Swap butter for mayo and cheddar for gruyere to give your toastie some kick.

Frangipane tart with tinned fruit recipe

Turn those excess tinned pears into a showstopper

Banana bread recipe

The riper the banana the better the loaf.

How to make the most of your perishables

These simple short cuts will help make your weekly shop go further – no ingredient need go to waste.

Chocolate chip cookies recipe

Crisp and buttery on the outside, fudgy and sweet within.

10 movie-themed meals to liven up your nights in

Reinvent your home cinema nights with these film and food pairings.

Seeded crackers recipe

For the most part, over the last four weeks, I’ve been turning to old faithfuls in my kitchen: lasagne, bread…

Lasagne recipe

Simmer your mince in milk and add bacon for the fullest flavour.

How to shake up your work from home lunch

Beans on toast again? Here’s how to restore your lunch hour to its former glory.

No-chocolate chocolate cake recipe

Combine cocoa and hot water to create a mouth-watering fudge interior.

Recipe: hot cross buns

Ignore the tempting shop displays… these buns will come up plump and round

Recipe: Hot cross bun ice cream

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

16 food delivery services to try in London

Sidestep the supermarkets and support these independent food suppliers.

Simple flat bread recipe

Continuing in the vein of the last couple of weeks of Vintage Chef columns, this week’s recipe is designed to…

Coffee and walnut cake recipe

A classic bake that draws on your store cupboard staples.

The best Easter eggs for 2020

With eggs ranging from from £3 to £95, we’ve taste-tested something for everyone.

Raspberry and coconut sponge recipe, The Vintage Chef (credit: Samuel Pollen)

Raspberry and coconut sponge recipe

Make the most of your store cupboard essentials with a dish that will lift the spirits in lockdown.

Recipes to cook while you self-isolate

How to make the most of your store cupboard essentials.

Tarte au citron recipe

This sunshine-coloured dessert is the perfect pick-me-up: lip-zipping, eye-popping, zinging and singing with lemon flavour.

Wholemeal bread recipe

Embrace the pleasures of a simple loaf with a hint of toasty caramel.

Rock cakes by The Vintage Chef. Credit: Samuel Pollen

Rock cakes recipe

Sometimes the simplest bakes are the best.

The Dutch baby: an oven-baked pancake recipe with a twist

Cooks resent having to keep watch over the pan on Shrove Tuesday. The answer? An oven-baked pancake.

Eggs en cocotte breakfast recipe

Baked eggs, cooked and served in individual ramekins, on a bed of cream or crème fraîche make the ideal weekend breakfast.

Rhubarb and Custard cheesecake recipe

Rhubarb and custard were made for each other and what better way to combine them than in a cheesecake?