Olivia Potts

England

Writer at Freelance

Writer and chef 📖 🏆 Fortnum & Mason Debut Food Book of the Year 🖊 🏆 Guild of Food Writers’ Food Writer of the Year

Articles

Reclaiming tapioca pudding

6 days ago | thespectator.com | Olivia Potts

“Nothing will surely ever taste so hateful as nursery tapioca,” wrote Elizabeth David. She’s not alone in her hatred of the stuff: tapioca pudding has become a shorthand for those childhood dishes we look back on with horror. It’s exactly those dishes that I’m trying to restore to their former glory – if such a glory ever existed. In fact, the first recipe I wrote in these pages was about blancmange, an attempt to persuade readers that that school dinner staple was worth a revisit.
It’s time to reclaim tapioca pudding

1 week ago | spectator.com.au | Olivia Potts

‘Nothing will surely ever taste so hateful as nursery tapioca,’ wrote Elizabeth David. She’s not alone in her hatred of the stuff: tapioca pudding has become a shorthand for those childhood dishes we look back on with horror. It’s exactly those dishes that I’m trying to restore to their former glory – if such a glory ever existed.
It’s time to reclaim tapioca pudding

1 week ago | spectator.co.uk | Olivia Potts

‘Nothing will surely ever taste so hateful as nursery tapioca,’ wrote Elizabeth David. She’s not alone in her hatred of the stuff: tapioca pudding has become a shorthand for those childhood dishes we look back on with horror. It’s exactly those dishes that I’m trying to restore to their former glory – if such a glory ever existed. In fact, the first recipe I wrote in these pages was about blancmange, an attempt to persuade readers that that school dinner staple was worth a revisit.
Why deviled kidneys make for a heavenly breakfast

2 weeks ago | thespectator.com | Olivia Potts

I am standing in my kitchen preparing kidneys for deviling. Snipping their white cores away piece by piece until they come free and I’m left with just the wibbly, burgundy kidney, ready for their spiced flour, I pause. There is no denying that even fresh raw kidneys can smell a little… challenging. And for one moment I consider skipping the whole thing and just having an unchallenging slice of toast instead. I’m so glad I didn’t.
Devilled kidneys: a heavenly breakfast

3 weeks ago | spectator.com.au | Olivia Potts

Iam standing in my kitchen preparing kidneys for devilling. Snipping their white cores away piece by piece until they come free and I’m left with just the wibbly, burgundy kidney, ready for their spiced flour, I pause. There is no denying that even fresh raw kidneys can smell a little… challenging.
Devilled kidneys: a heavenly breakfast

3 weeks ago | spectator.co.uk | Olivia Potts

How do you make assisted suicide safe? In recent months, a large part of Kim Leadbeater’s answer has been to point to the involvement of psychiatrists. Having a psychiatrist sign off each death, Leadbeater said, would ‘add expertise’. They would be part of a much-touted ‘multidisciplinary’ approach. In particular, they would be able to check
The brilliance of baked Alaska

1 month ago | thespectator.com | Olivia Potts

I have never seen a baked Alaska in the wild. Have you? I knew what they looked like, of course, all meringue cheekbones and technicolor interior, but I haven’t actually come across one. For whatever reason, they seem to be an endangered species – so I took to making them myself. The pudding was invented in the 18th century by Sir Benjamin Thompson (also known as Count von Rumford), a physicist who invented the double boiler, the modern kitchen range and thermal underwear too.
The brilliance of baked Alaska

1 month ago | thespectator.com | Olivia Potts

I have never seen a baked Alaska in the wild. Have you? I knew what they looked like, of course, all meringue cheekbones and technicolor interior, but I haven’t actually come across one. For whatever reason, they seem to be an endangered species – so I took to making them myself. The pudding was invented in the 18th century by Sir Benjamin Thompson (also known as Count von Rumford), a physicist who invented the double boiler, the modern kitchen range and thermal underwear too.
The gobsmacking brilliance of baked Alaska

1 month ago | spectator.com.au | Olivia Potts

I have never seen a baked Alaska in the wild. Have you? I knew what they looked like, of course, all meringue cheekbones and technicolor interior, but I haven’t actually come across one. For whatever reason, they seem to be an endangered species – so I took to making them myself.
The gobsmacking brilliance of baked Alaska

1 month ago | spectator.co.uk | Olivia Potts

I have never seen a baked Alaska in the wild. Have you? I knew what they looked like, of course, all meringue cheekbones and technicolor interior, but I haven’t actually come across one. For whatever reason, they seem to be an endangered species – so I took to making them myself. The pudding was invented in the 18th century by Sir Benjamin Thompson (also known as Count von Rumford), a physicist who invented the double boiler, the modern kitchen range and thermal underwear too.