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Olivia PottsThe Spectator |
Linzer torte has quite the claim to fame: some assert that it’s the oldest cake in the world; others that it’s the oldest to be named after a...
My husband is obsessed with pretzels. The joy that a slightly warm, soft baked pretzel brings him is disproportionate. And, unlike in Germany and the...
If asked to think about food preservation for a moment you might picture an aproned woman boiling oranges for marmalade in a large copper maslin pan;...
A pot roast is probably the antithesis of glamorous cooking. But that’s also sort of the point. For as long as we’ve been cooking meat, we’ve...
The Chelsea bun was first baked in the Bun House in Chelsea in the 18th century. It was a bakery which found particular favour with the Hanoverian...
When you’re planning Christmas, the big event is the easy bit. No, hear me out. It’s obviously a production – a feast! – more of an exercise...
I rather bristle at newspaper column collections. They strike me as a bit lazy, a cheat’s way of getting another book under the belt, often just in...
For almost a decade, doughnuts ruled my life. When I first began baking professionally, I fell into doughnut-making. It was entirely my own fault:...
Let me be clear: this week’s recipe is not a speedy little number. You can’t knock up a French onion soup for a quick supper. It’s not a...
I did not plan to cook a loaf cake when I embarked on concocting a traditional honey cake recipe. The original plan was to explore the Russian honey...
A few weeks ago I was at the super-market juggling a toddler, several heavy bags and, it transpired, no pound coin to insert into a trolley. A kind...
There is, as the saying goes, more than one way to skin a cat. The same could be said – although rather more appealingly – about the number of...
In the middle of an unpredictable Indian summer, here is a recipe from sultry southern Italy which is suitable for the changing seasons. While...
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