
Olivia Potts
Writer at Freelance
Writer and chef 📖 🏆 Fortnum & Mason Debut Food Book of the Year 🖊 🏆 Guild of Food Writers’ Food Writer of the Year
Articles
-
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.
-
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.
-
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.
-
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.
-
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.
Try JournoFinder For Free
Search and contact over 1M+ journalist profiles, browse 100M+ articles, and unlock powerful PR tools.
Start Your 7-Day Free Trial →X (formerly Twitter)
- Followers
- 8K
- Tweets
- 74K
- DMs Open
- Yes