Olivia Potts is a former criminal barrister who retrained as a pastry chef. She co-hosts The Spectator’s Table Talk podcast and writes Spectator Life's The Vintage Chef column. A chef and food writer, she was winner of the Fortnum and Mason's debut food book award in 2020 for her memoir A Half Baked Idea.
19 min listen
Lily Dunn is a writer, teacher and lecturer in creative writing and narrative non-fiction at Bath Spa University. Her latest book Sins of my father: a daughter, a cult, a wild unravelling is out now. On the podcast, Lily talks about her first memories of picking blackberries in Cornwall, her love for all kinds of
Call it nominative determinism, but a lemon drizzle cake is perfect for disappointing, drizzly weather. It’s cheering: brightly flavoured, and packed with zest, but still comforting, filling your home with a warm citrus scent as it bakes. It’s also a more enjoyable food-based activity than picnics or barbecues when winds are high. A lemon drizzle
Focaccia is one of my favourite breads: glossy and golden on top thanks to the olive oil, but firm and crisp, with a chewy, aerated, oil-soaked crumb with a real spring. You should be able to squish a good focaccia with your hand and watch it slowly rise back up to its former glory. Focaccia’s
22 min listen
On a slightly different episode of Table Talk, chef and food writer, Olia Hercules joins Olivia Potts for a second time on the podcast to talk about #CookForUkraine. Created with Russian friend and food writer Alissa Timoshkina, #CookForUkraine encourages people to post and share Ukrainian recipes and celebrate the comfort of food during this difficult
The sun is set to shine again this weekend, and those lucky enough to have access to a garden are turning their minds to al-fresco dining. So we’ve gathered together our top five tips to help you pull off your weekend barbecue – everything from how to get the best out of your meat, to
Northerners take their puddings seriously: Eccles cakes from Manchester, sticky toffee pudding from Cartmel, and Bakewell tart from Derbyshire. These hyper local puddings have been adopted by sweet tooths all over the country, but woe betide anyone who tries to mess with their traditions. In this, Bakewell tart provides its own challenges: the locals call
One of the perils of being a recipe writer is that people regularly ask me why I bother making things from scratch, because ‘You can buy that in the supermarket’. Now, let’s put aside the obvious question – do they think I’m not aware of supermarkets? – and engage with the issue. I love supermarket
21 min listen
Nell Hudson has starred in Outlander, Victoria and the latest Texas Chainsaw Massacre film. Her debut novel, Just for Today, is out now: it’s about a group of twenty-somethings in London, having ‘heady, reckless fun’. Nell speaks to Lara and Olivia about how she’s enjoying veganism and the one meat she misses, growing up on
Is there a sight more pleasing, more cheering, than the vermillion dome of a summer pudding? Its vibrant colour cannot fail to raise a smile, even on dreary June days, suggestive as it is of all that is best about the British summer when it plays ball: gluts of sweet, juicy fruit, that sweet-sour tightrope
There is something inherently uplifting about a lemon. Even in literal or figurative dark times, lemons shine bright – little bumpy orbs of joy that cry out from the fruit bowl or the greengrocers to be turned into something mouth-puckering or, once paired with enough sugar, that perfect balance of sweet-sour. Perhaps I am overly
29 min listen
Born in Lisbon, Portugal. Nuno Mendes grew up on a farm which inspired a passion and understanding for food. He attended the California Culinary Academy in San Francisco but after over a decade in North America, he decided he wanted to return to Europe. Moving to London, Nuno founded the cult domestic pop-up known as
Cherries Jubilee is a dish with real heritage. Perhaps unsurprisingly, given its name, it was created to celebrate a jubilee: it is thought to have been created by Escoffier for Queen Victoria’s golden jubilee celebration in 1897. It consists of cherries cooked in flaming brandy, and then served warm over vanilla ice cream, although in
When I first made Eccles cakes, I’m not sure I really knew where Eccles was. I certainly didn’t think I’d end up living there a few years later. The only Eccles cakes I’d encountered were at train station coffee kiosks, or at London’s St John restaurant, where they are a permanent fixture on the menu.
24 min listen
Tommy Banks is the youngest ever UK Michelin-starred chef, awarded in 2013 when he was aged 24, and is the owner of the restaurant The Black Swan which Tripadvisor named the best restaurant in the world. On the podcast, Tommy talks to Lara and Liv about how he turned to food after his dreams of
I have been labouring under a misapprehension for some time, perhaps my whole life. I thought that the ‘offe’ in ‘banoffee pie’ was a reference to the thick, gooey toffee layer that sits between the biscuit base and the cream. But no, the ‘offe’ has nothing to do with what is, in any event, really
You don’t see Waldorf salad so much nowadays. It’s a simple dish: raw celery, apple, grapes and walnuts, tossed in a mayonnaise-based dressing. Although you might still find it packaged in the bigger supermarkets, it’s fallen off dinner tables and restaurant menus alike. We wrinkle our noses at the prospect of combining fresh fruit and
20 min listen
Ameer Kotecha is a British diplomat, pop-up chef and food writer. His first cookbook the Platinum Jubilee Cookbook, in which he chronicles 70 recipes related to the Royals, Diplomacy and the Commonwealth comes out on April 28th. He has also launched alongside Fortnum & Mason’s the Platinum Pudding competition, which hopes to discover the next
The onset of summer makes me feel giddy. And it seems from those piling into beer gardens and loading up their hampers for picnics in parks, I’m not alone. Perhaps this is because it is of course too early for summer, I’m not ready for it. And to be fair, it’s barely arrived. Spring is
It always feels criminal to throw away hot cross buns. Hot cross buns are marked by their scarcity in my house: no sooner do they cross the threshold than they are pounced upon and demolished. Assuming that you are capable of more restraint than me, this recipe deals with the unlikely scenario of how to use
What makes a hot cross bun a hot cross bun? Is it in the bun: the spice, the dried fruit and citrus peel, or even the type of dough? Is it the way you eat it – hot! – sliced in half, toasted and dripping with butter? Or is it the cross itself? Hot cross
